Before the surgery, I had to go to a nutritionist to learn a new way of eating for about five months. At that point, I had zero concept of what healthy eating was—there, I learned the real differences between carbs, fat, protein, and sugar and what healthy portions really look like. As I mentioned earlier, I was on liquids for about two weeks before shifting to a high-protein diet of lean meat like chicken and fish with a small amount of fruits and vegetables and minimal grains.
After I had my surgery, it was initially hard to eat enough and get the proper amount of nutrients because my stomach was so small; it could barely handle the food I needed. I’d have a chicken breast and feel full almost the entire day. But as the weeks went on, I was able to eat more and more each day. When trying to lose weight, and even today, I think of my meals as protein first, and then I incorporate brown rice, veggies, and fruit. I began consuming more non-protein foods once there was room in my stomach, after about three months.
I’d say my diet was and is healthy 80 percent of the time. I’m eating the same way now as I did when I was trying to lose weight, I’m just able to consume more of my meals now than I was in the beginning. For breakfast, I usually have egg whites with veggies and a piece of whole-wheat toast. A small change is that now, sometimes I add cheese to my eggs depending on where my body is. I fluctuate between 150 and 155 pounds, so if I’m at the top of that range, I tighten the reins. Lunch is usually a salad with chicken, turkey, or falafel. For dinner, I’ll have fish with a salad, veggies, rice, or quinoa. My snacks are usually nut-based—peanuts, almonds, or an apple with peanut butter. Occasionally, I’ll have a post-workout smoothie. I absolutely eat sugar and was eating it throughout my weight loss, but I eat way less than I ever did before. If I’m having a treat, it’s usually ice cream or frozen yogurt. (Kick-start your new, healthy routine with Women’s Health’s 12-Week Total-Body Transformation!)