#SCBDExclusive: Interview with Fitness Guru Valerie Orsoni


Chatting with brain tumor and cancer survivor, Valerie Orsoni was truly an honor. Not only did she provide us with two clean eating recipes (talk about delish), she also added in two exercises for us to try! Talk about a win/win, huh?

SCBD: How did you come up with this weight loss program?

Valerie: After personally living through more than 40 diets – solo — Cabbage Soup, the Prehistoric, with my family — pineapple, low-calorie, hyper-protein or alongside friends dissociated diet, fasting, high protein diet. And, losing and regaining weight that eventually burst the seams of my jeans, feeling taunted by so many failures and demoralized when I looked at myself in the mirror, I woke up one morning and decided that I simply had enough!

Tired of nonsensical approaches ranging from terribly restrictive menus to dangerously protein-rich diets, I decided to educate myself in order to better understand my excess weight and attack it intelligently.

To do this, I joined forces with my father, who was also overweight at the time. Together, we committed to maintain a gourmet approach no matter what — we loved eating too much to continuously deprive ourselves, and yes, we are French, or Corsican rather.This may seem straight out of the dinosaur era, but our research led us to the library as this was well before the Internet had made its appearance in our homes. There, we devoured books on nutrition, fitness and psychology! Gradually, we began to compile and put to the test those concepts which seemed logical and health-sound into our lives. Along the way, we came to terms with the fact that if we had taken years to gain our weight, it would be unreasonable to attempt losing it all in two weeks via tasteless meals and mono diets.

The results? After one year of a patchwork approach which incorporated what was effective in each diet that we researched, we had achieved our ideal weight, without any suffering or deprivation.

And then? My friends began asking for my help to get healthy and slim. I was burning out in a fast-paced corporate job at the time. So, I decided to give greater meaning to my life and share this knowledge with millions of women like myself, who were on the verge of giving up. Thus was born LeBootCamp.com.

Not being a doctor myself, I was soon facing criticism from those medical professionals who promoted diet pills and supplements. Despite my ability to explain without fail the concepts I had proven, the program’s blatant success appeared to mean very little when not dressed in medical jargon. Clearly it was too late in life to go to medical school, so, I surrounded myself with dozens of experts who knew more than me: physicians, dietitians, scientists, Olympic athletes, nutritionists and psychologists, in order to test and bring you what works best.

Have you always been into health & fitness? If not, what made you change your mind? If so, how do you follow through with it?

Not until I consciously decided to regain control of my body– the fight I describe above. And now, I am constantly active applying my very own principles to my own life: I walking the airport and don’t just sit there, I squeeze my glutes during meetings, I suck in my abs when I go through a door. I eat a balanced diet, but since I love tantalizing my taste buds, I enjoy my daily chocolate fix and most importantly, I never ban an entire food group from my diet.

SCBD: Do you ever feel unmotivated? If so, what do you do to motivate yourself?

Valerie: I don’t because being unmotivated simply means that on a particular day, you want to move less and eat more. I don’t consider this “absence of motivation” but rather “another type of days.” I respect those signals my body sends me. I listen to my body. Of course if I see that this lasts longer than just a day or two, I make sure I write on a sticky on my laptop screen at night “30 min walk on an empty stomach first thing in the morning!”

SCBD: Could you provide your two favorite exercises?

Valerie: The invisible chair, which you can do anywhere, anytime. Aim at 1 min. If this is too hard then 2 x 30 sec. Remove your high heels before doing so. You can even do it in the elevator — if you are alone or don’t care having people staring at you.

The reverse triceps on my bathtub at night: 50 is the goal.

Spinach! This nutrient-rich, dark, leafy green provide calcium, magnesium, vitamin B6 and several other phytochemicals that are still being studied for their cancer-fighting capabilities. Vitamin B6 is indispensable for your body to be able to process magnesium. A lack of magnesium may lead to noise sensitivities, nervousness, irritability, mental depression, confusion, twitching, trembling, apprehension, insomnia, muscle weakness and cramps in the toes, feet, legs, or fingers.


  • 2 fresh bunches of spinach, rinsed, drained, and pat-dried
  • ½ cup (75 g) dried strawberries, sliced
  • 1 cup (150 g) dried apple rings or half slices
  • 2 tablespoons canola oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallots
  • Salt and pepper to taste


  1. Prepare vinaigrette by mixing oil, vinegar, Dijon mustard and shallots in a small bowl.
  2. Put spinach in a large salad bowl. Add all but one tablespoon of the vinaigrette.
  3. Top with dried strawberries and dried apples and drizzle remaining dressing on top.
  4. Variations: As a blue cheese lover, I added blue cheese to this salad (just a tiny bit) and it was delicious.
I love breaded fish but I know the breadcrumbs absorb all the fat while cooking – not a good thing! Therefore I’ve created this recipe for you, with no flour, and a crust loaded with good fat.


  • 1 trout fillet (preferably wild)
  • 1 handful hazelnuts (or almonds, if they’re easier to get!)
  • 1 teaspoon canola oil


  1. Place the hazelnuts on a dishtowel and and run a rolling pin over to reduce them into a coarse hazelnut flour. Transfer the ground hazelnuts onto a large plate.
  2. Lay the trout fillet on the hazelnut flour and press to coat nicely. Turn over and repeat.
  3. In a nonstick pan, heat the canola oil over medium heat. Cook the fillet for about 3 min, and then carefully turn over in order to keep the hazelnut crust on.
  4. You can serve the trout fillet with some lemon wedges and salad for a light meal, or with brown basmati rice for for a more festive occasion.
Check out her page to find more information on this program:
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