TaperPin
WKR
- Joined
- Jul 12, 2023
- Messages
- 5,646
Find the combination of things that works for you, we’re all different. You just have to figure out how to eat like a 190 lb person and the weight will slowly come off.
It won’t go perfect every week, we’re all human. I can put the pounds on quick and they come off really slow. It sounds crazy, but I ignore get skinny quick plans or diets - they never worked for me or anyone I know. I’m also not interested in eating weird stuff. The cool thing is we don’t put all the weight on overnight, and we don’t have to take it all off overnight.
How about a plan that starts with you not changing anything for a week? It’s just guessing if you don’t understand where calories come from. Without changing anything for a week, write down the calories of everything you eat. Get a kitchen scale if you have a hard time guessing weight of things. Most people eat the same things every week, so it gets easier figuring it out. Just this information is a huge first step.
We don’t realize how many calories we are eating. Some meals are not bad and some are super high calories. Some snacks aren’t bad and some are crazy. 3,500 calories makes a pound of fat. Cut just 125 calories a day and it’s a pound every month. I gave up eating buttery popcorn every night watching tv, replacing it with something with half the calories and just that made 20 lbs of difference in one year.
We all know some things are just kriptonite and they can’t be in the house or we’ll eat them. I can’t keep potato chips, popcorn or orange juice in the house or I’ll gain a pound every week. The misses can’t have stroganoff in the fridge. Another friend can’t have candy bars around.
Competitive eaters stretch their stomachs out drinking large amounts of water all at once. Drink normal amounts of water, but do it twice as often and drink half as much each time. How about that, a system that doesn’t tell you to drink more water.
Have “free” low calories foods available to snack on and as part of every meal. You don’t even have to count their calories. Nobody ever got fat eating apples, grapes, carrots, celery, sautéed onions, bell peppers, brussle sprouts, green beans, peas, etc. Getting better at seasoning makes many of these more appealing. Keep jarred peppers, hot sauce, balsamic, flavored olive oil, spice blends, and other high flavor condiments. Vegetarians are by far better at seasoning low calorie foods than we are.
Carbs are killing us - rice and breads might as well be straight sugar, so treat them like that. We still have bread, but rather than four dinner rolls or biscuits, I try to stop at 2. Rather than cooking a full cup of rice, cooking half that eliminates seconds.
Work new meals into your rotation that are high taste and moderate calories, leave crappy low calorie meals for someone else. Miso baked salmon is now one of our favorites. Cajun spiced chicken breast is another. There are some great marinades in the spice isle for chicken. We still have high calorie sweet and sour chicken, but slightly smaller portions and served with extra grilled bell peppers and a huge side of broccoli with a balsamic glaze. Even if it’s really small, try to get in the habit of having one. Half the time I won’t even eat it, but it’s a free food, even with high calorie dressing. Have you ever heard of a fat salad eater?
An accurate freight scale that reads at least to the half pound gives evidence things are working. If I’m doing the work, it helps feel like it’s paying off if even a pound lighter each month.
It won’t go perfect every week, we’re all human. I can put the pounds on quick and they come off really slow. It sounds crazy, but I ignore get skinny quick plans or diets - they never worked for me or anyone I know. I’m also not interested in eating weird stuff. The cool thing is we don’t put all the weight on overnight, and we don’t have to take it all off overnight.
How about a plan that starts with you not changing anything for a week? It’s just guessing if you don’t understand where calories come from. Without changing anything for a week, write down the calories of everything you eat. Get a kitchen scale if you have a hard time guessing weight of things. Most people eat the same things every week, so it gets easier figuring it out. Just this information is a huge first step.
We don’t realize how many calories we are eating. Some meals are not bad and some are super high calories. Some snacks aren’t bad and some are crazy. 3,500 calories makes a pound of fat. Cut just 125 calories a day and it’s a pound every month. I gave up eating buttery popcorn every night watching tv, replacing it with something with half the calories and just that made 20 lbs of difference in one year.
We all know some things are just kriptonite and they can’t be in the house or we’ll eat them. I can’t keep potato chips, popcorn or orange juice in the house or I’ll gain a pound every week. The misses can’t have stroganoff in the fridge. Another friend can’t have candy bars around.
Competitive eaters stretch their stomachs out drinking large amounts of water all at once. Drink normal amounts of water, but do it twice as often and drink half as much each time. How about that, a system that doesn’t tell you to drink more water.
Have “free” low calories foods available to snack on and as part of every meal. You don’t even have to count their calories. Nobody ever got fat eating apples, grapes, carrots, celery, sautéed onions, bell peppers, brussle sprouts, green beans, peas, etc. Getting better at seasoning makes many of these more appealing. Keep jarred peppers, hot sauce, balsamic, flavored olive oil, spice blends, and other high flavor condiments. Vegetarians are by far better at seasoning low calorie foods than we are.
Carbs are killing us - rice and breads might as well be straight sugar, so treat them like that. We still have bread, but rather than four dinner rolls or biscuits, I try to stop at 2. Rather than cooking a full cup of rice, cooking half that eliminates seconds.
Work new meals into your rotation that are high taste and moderate calories, leave crappy low calorie meals for someone else. Miso baked salmon is now one of our favorites. Cajun spiced chicken breast is another. There are some great marinades in the spice isle for chicken. We still have high calorie sweet and sour chicken, but slightly smaller portions and served with extra grilled bell peppers and a huge side of broccoli with a balsamic glaze. Even if it’s really small, try to get in the habit of having one. Half the time I won’t even eat it, but it’s a free food, even with high calorie dressing. Have you ever heard of a fat salad eater?
An accurate freight scale that reads at least to the half pound gives evidence things are working. If I’m doing the work, it helps feel like it’s paying off if even a pound lighter each month.
, with a gym plan, trainer or fitness program. Play the long game, starting with small steps towards consistent life style changes. 
