This is the beginning of positive weekly messages from someone that’s living the program.
I began my journey in April of 2017. I was unhealthy and severely overweight. I also contracted pneumonia, so I knew it was time for a drastic change in my lifestyle.
My daughter heard about Ideal Wellness from her work cohorts and encouraged me to attend a consultation with Susan. Of course, I was reluctant because, like many of you, I’d tried different weight loss methods without great success. I listened to Susan, and it all made sense, but I was nervous about my ability to commit. I did, however, because I needed a new approach to eating healthy, and I was ready. The cost was also a deterrent to me since I’m a bit of a tightwad. I knew I wouldn’t be buying my usual groceries, and that put it all into perspective for me.
It worked! I saw results my first week, even with being hospitalized at that time. Flash forward to 2018 and 100 + pounds later. I continue to make progress. I haven’t been this weight for 25 years, and I feel amazing! Stay tuned for more thoughts and tips to come.
The most difficult process for me with the Ideal Wellness Plan was learning to eat foods that weren’t a part of my daily regiment. Before the plan, I was a pasta, bread, and sweets kind of gal. Giving up all of those foods was painful until I realized what they were doing to my body. I felt better after the first month of the plan and began to see changes in my medical statistics.
I always liked vegetables, so that wasn’t very hard to adjust to other than I’d never heard of some of those on the required list. I’m not terribly adventurous when it comes to foods, but I have become a huge fan of celery root fries (in the air fryer), zucchini and squash (on the griddle with Sutter Buttes seasonings), homemade zoodles (zucchini made with a slicer), and cabbage (in my husband’s soup.) I also rely on many of the frozen veggies with various seasonings.
Our beef products come from a local farmer, so protein sources have not been an issue plus I am assured of the quality. Then I alternate ground turkey, lean pork, and fish throughout the month. Cheddars is a great place for a fish dinner, and you can order broccoli and salad on the side. So far, that’s my favorite fish restaurant in the area, but I’m still searching. Coming from the Upper Peninsula here in Michigan, it’s hard to match the fish that they serve up there. My husband is the cook, so we keep trying Janeva’s recipes.
I’ll let you know if we come up with any great cooking tips or meal ideas.