‘I Lost Over 50 Pounds Without Counting Calories—Here’s How I Did It’
Before I started dieting, I wasn’t an unhealthy eater, I just wasn’t a mindful one. I didn’t give a lot of thought to how the food I was eating was going to make me feel—if it would give me energy or take it away. For example, my breakfast used to be oatmeal or a smoothie, but once I sat down and evaluated the ingredients, I realized my smoothies were clocking in at 700+ calories. In order to make my smoothies healthier, I eliminated the unnecessary and stuck with three to four ingredients.
During my weight loss process I didn’t measure my food or count calories, but I became much more mindful about my portion sizes and included a lot more low-calorie, nutrient-dense foods. I fill up on roasted vegetables (sweet potatoes and red cabbage are my favorites), broccoli tossed in tamari sauce and a little toasted sesame oil, as well as fruits like frozen berries and watermelon. To cut down on portions I began by cutting my carb portions in half, and now I often just eat vegetables.
I also started to eat breakfast later, around 10 a.m., which worked well for me because before, I’d be hungry for lunch by 11 a.m. and then spend the whole afternoon snacking. Now, I eat more protein at lunch, such as tuna over salad with yogurt-based dressings and quinoa and beans, as opposed to leftover takeout from dinner the night before. And instead of a huge afternoon snack, I began having a few chocolate-covered almonds to tide me over. For dinner, I have quinoa or a little rice with a bunch of vegetables and fish. Salmon with a sauce of fresh orange juice and miso is a favorite. I don’t love meat, so I stuck to mostly plant-based proteins when not eating fish. I still have ice cream as a treat once in a while, but often I’ll grab a bowl of frozen cherries and snack on those which totally satisfies me.
Looking for more salmon recipes? You’ll love these lemon herb salmon kebabs: