carb cycling

WEEK 22 WEIGH IN: Tightening the Strategy to Make it to the Finish Line

It has been on my radar that my efforts weren’t producing results. I have found myself, in the last handful of weeks, having a few too many binge sessions. As I discussed in last week’s post, I was feeling really weighed down by the lack of progress I was making. Even though I’ve been following a lot of the rules, I was way too laxed, giving into impulses to eat foods contrary to my strategy.

That wasn’t working!

I’ve taken the week to contemplate how to push forward. I’m so close, and I’m super tired of dragging this process out. I know that it’s time to tighten my strategy in order to sprint over the finish line!

Since Monday, I’ve changed my eating approach to go into carb cycling. I’m going to spend the next 8 weeks (including this one) with 2-4 days where I consume a ketogenic macronutrient range of 65% fats, 25% protein, and 10% carbohydrates. I’ll alternate those days with one carb up day where my macronutrient approach will be 40% carbohydrates, 35% protein, and 25% fats. I know that this approach will allow me to be aggressive in getting to the body that I want to maintain.

I’m committed. I’m ready to re-embrace my love for all the fats. I’m ready to keep my eye on the prize when all the carbs in the world are calling out to me. I’ve come this far. I know what has to be done, and how to do it! I’m ready to win the day! (Another Mark Batterson reference!)

Moving on. Let’s talk about how things ended on week 22.

End of Week 22 Before and After Pictures:

Week 22 Food Journal:

It hasn’t been a strong food journaling week. Saturday and Sunday, I only logged my food intake the first parts of the day. It’s probably because I wanted to be in denial of all the extra things that were jumping into my mouth. It’s fine…it’s in the past…

Monday, for lunch, the hubs and I went to a Brazilian churasco to celebrate closing on our first rental property. Afterwards, we went to this awesome spot in a local mall where you can get edible cookie dough called Scooped. So good! I didn’t log my food at all that day. But after that Brazilian food binge fest, and cookie dough, I fasted the rest of the day. Since that fast, I’ve been successful in my new carb cycling approach: Tuesday and Wednesday super low carb macro range, and slight carb up today. This next cycle, I’m going to tackle three low carb days. So my next carb up day will be on Monday.

I’m going to drop my food journal entry from today, right here.

The rest of the food journal entries can be found at the bottom of this post.

Bioelectrical Impedance Results:

My total body weight: 129.9 lbs. (Decrease of 2.6 pounds since last week. Total decrease of 13 lbs. since start date).

Breaking my total body weight down into different categories of body composition:

  • Total Body water: 80.9 lbs (Decrease of 1.1 lbs from last week. Total of 2.6 lbs. increase since start date).
  • Dry lean mass: 29.3 lbs. (Decrease of 0.7 lbs. since last week. Increase of 0.2 lbs. since first weigh in. Remember that this includes muscle, organs, and bone minus any fluid)
  • Body fat mass: 21.2 lbs. (This was a 0.4 lb. decrease from last week. Total of 14.3 lbs. of fat lost since start date!)
  • Skeletal muscle mass: 61.3 lbs (Decrease of .9 lbs since last week. Increase of 1.3 lbs since first weigh in).
  • BMI: 22.3 (Decrease of 0.4 from last week. Total decrease of BMI is 2.2 since start date)
  • Body fat percentage: 16.3% (This decreased by 0.1% from last week. Total of 8.5% decrease in body fat percentage since start date.)
  • Basal Metabolic Rate (BMR): 1435 calories (This decreased by 36 calories.)
  • Total Daily Energy Expenditure (TDEE): 2232 calories on moderate exercise weeks. 2484 calories on heavy exercise weeks.
  • Calorie target goal for weight loss: 1500 calories (May increase by upwards of 300 on days that I burn over 600 calories)

Week 22 Measuring Tape Results:

  • Right calf (measured at widest part): 14 1/8 inches (up 1/8 inch last week, and down 2 3/4 inches from first measurement)
  • Right thigh (measured at widest part): 21 1/4 inches (Same as last week, and down 1 3/4 inches from first measurement)
  • Hips (measured at widest part): 36 1/2 inches (Down 3/4 inch from last week, Down 6 1/2 inches from first measurement)
  • Butt (measured at widest part): 36 inches (Down 1/2 inch from last week. Down 3 5/8 inches from first measurement.)
  • Right below my muffin top: 33 inches (Same as last week, and down 2 7/8 inches from first measurement)
  • Waistline (measured across belly button): 32 inches (Down 1/2 inch from last week, and down 3 1/4 inches from first measurement)
  • Chest (measured at widest part): 36 1/2 inches (Same as last week. Down 11/4 inch from first measurement.)
  • Shoulders (measured at widest part): 39 1/2 inches (Down 1/8 inch from last week. Down 1 inch from first measurement)
  • Biceps: (measured at widest part): 10 5/8 inches (Up 1/8 inch from last week, and down 11/8 inch from first measurement).

This is What My Workouts Looked Like:


I dropped two and a half pounds this week. That lost weight was a combination of water, dry lean mass, muscle, and 0.4 lbs of fat- which is all we really care about. The measuring tape results showed a marked decrease in my hips, butt, and waistline.

It feels good to be a few days into my tightened strategy. The more days I go, the more confident I am becoming in my ability to stick to the strategy. And it’s with consistency in our efforts that we realize our end goals!

That’s it for today. Talk to you soon.

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Food Journal Entries From the Rest of the Week:

Friday, May 28

Saturday, May 29

Sunday, May 30

Monday, May 31

Tuesday, June 1

Wednesday, June 2 (Yesterday)

carb cycling carb cycling carb cycling carb cycling

Before and After

Week 13 Weigh in: Loving Yourself Means There’s No Room For Regret!

Spoiler Alert: This week was not a weight loss week, and I’m 100% okay with that. As I mentioned the other day, my brain has been trying hard to be in vacation mode before I actually leave on vacation. My actions have been slightly more aligned with my goals in the last couple days. But not enough for me to see improvement in my weekly results.

Let’s talk about regret!

I listened to a podcast episode from Jody Moore on the topic of regret that I think you should go listen to immediately after you finish reading this post! My take away was that regret is not a productive feeling. Unless you have a time machine to go and change the past, regret does us no good! We can look at regret as feedback. It’s simply telling us that we are momentarily torn between two morals, ideals, or matters that seem most important to us in the moment. We should not feel guilt over it and it isn’t something we should beat ourselves up over. It’s an opportunity for us to recognize and put to words the two ideals that we are juggling. Acknowledge them, and say “Thank you for the information.” We then recognize the greater priority in the moment (forward progression), make peace with the decision of which ideal we chose to favor in the past, and then proceed with our best efforts towards our end goals!

I am choosing to recognize that my eating decisions of this past week were very delicious.

I allowed myself some snacks that I haven’t eaten in a really long time (my sister’s amazing chocolate chip cookie recipe, chocolate covered raspberries, cheddar and sour cream potato chips, etc.). With those decisions, though, I’m not allowing these types of thoughts: “Why did I do that? I wish I hadn’t. Now the scale is up, and I look and feel a little bloated…”.

No way! Instead, I’m choosing to treat myself the way I’d treat a best friend. I’m feeding myself thoughts of, “How good were those cookies? So good! I think I’m going to choose not to eat those today, though. I’m going to analyze why I felt like I needed those snacks when I did (and the quantity I ate them in). And yes, I feel a little bit inflamed today and yes the scale is up a little bit today and that’s okay. I can handle all of that because I know how to fix the natural consequences of those food choices.”

I believe that life should be lived, and part of that living includes learning from our more human tendencies.

Just like the next gal, I appreciate good tasting food- not just the strictly healthy stuff. I believe that there is a time and place for those foods. I believe that my efforts should be my very best. On occasion, like this week, my very best looks more like weight maintenance rather than weight loss. It’s worth celebrating that I didn’t fall into my old cycles of all out binge eating after allowing myself a little bit of leniency in my snacking, this week.

And what do I do now instead of beating myself up and dwelling on regrets of my past week? I keep working to be conscious of my decisions and to be intentional with my eating. I ask myself, who do I want to be today, and I live like that version of myself. Don’t quit! Just consistently keep moving forward. That’s how we reach our goals- not allowing any room for regret!

I want you to offer yourself the same kind of kindness! Will you?

Alright, let’s get the the weekly results.

End of Week 13 Before and After Pictures:

Week 13 Food Journal:

No avoiding the truth on this one. The food was delicious and abundant. And exceeded the quantity and quality conducive to weight loss. It is what it is. Let’s pick something to celebrate. How about the fact that I ate enough protein and fiber all week! Can’t complain about that!

Here’s the food journal from last Friday, March 26. All of the rest of the week’s food logs can be found at the bottom of this post.

Week 13 Bioelectrical Impedance Results:

I’m continuing to test my hypothesis that some wild physiological changes have occurred on weeks 4, 8, and 12. For this reason, I’m going to be comparing today’s results with that of both weeks 11 and 12.

My total body weight: 131.4 lbs. (Increase of 3.3 pounds since last week, and an increase of 2.4 lbs since week 11. Total decrease of 11.5 lbs. since start date).

Breaking my total body weight down into different categories of body composition:

  • Total Body water: 79.8 lbs (Increase of 1.7 lbs. since last week and increase of 3.7 lbs since week 11. Total of 1.5 lbs. increase since start date).
  • Dry lean mass: 29.8 lbs. (Increase of 1 lbs. since last week, and increase of 1.6 lbs since week 11. Increase of 0.7 lbs. since first weigh in. Remember that this includes muscle, organs, and bone minus any fluid)
  • Body fat mass: 21.8 lbs. (This was a 0.6 lb. increase from last week, and still a 2.9 lb decrease from week 11. Total of 13.7 lbs. of fat lost since start date!)
  • Skeletal muscle mass: 61.3 lbs (Increase of 1.3 lbs. from last week and increase of 3.1 lbs from week 11. Increase of 1.3 lbs since first weigh in).
  • BMI: 22.5 (Increase of 0.5 from last week. Total decrease of BMI is 2 since start date)
  • Body fat percentage: 16.6% (This is the same as last week and decreased by 2.6% from week 11. Total of 8.2% decrease in body fat percentage since start date.)
  • Basal Metabolic Rate (BMR): 1444 calories (This increased by 27 calories.)
  • Total Daily Energy Expenditure (TDEE): 2187 calories (This will be my calorie target range while I’m on vacation in Florida, next week)
  • Calorie target range for weight loss: 1600 calories (I’ll be coming back to this calorie goal after I come back from my trip.)

For more info on Bioelectrical Impedance, check out this link here.

Week 13 Measuring tape results:

  • Right calf (measured at widest part): 14 1/4 inches (Same last week, and down 2 1/2 inches from first measurement)
  • Right thigh (measured at widest part): 21 1/2 inches (Up 1/4 inch from last week, and down 1 1/2 inches from first measurement)
  • Hips (measured at widest part): 37 inches (Same as last week, Down 6 inches from first measurement)
  • Butt (measured at widest part): 36 1/4 inches (Down 1/8 inch since last week. Down 3 1/8 inches from first measurement.)
  • Right below my muffin top: 33 3/8 inches (Down 1/8 inch from last week, and down 2 1/2 inches from first measurement)
  • Waistline (measured across belly button): 32 inches (Up 3/4 inch from last week, and down 3 1/4 inches from first measurement)
  • Chest (measured at widest part): 36 5/8 inches (Same as last week. Down 11/8 inch from first measurement.)
  • Shoulders (measured at widest part): 39 5/8 inches (Down 1/4 inch from Last week. Down 7/8 inch from first measurement)
  • Biceps: (measured at widest part): 10 7/8 inches (Same as last week, and down 5/8 inch from first measurement).

This is what my workouts looked like:

The Myzone system recorded tonight’s Zone class weird. Between 5:35 pm and 7:00 pm, I actually burned around 750 calories (give or take a bit).


So, big increase in water weight in the last two weeks. This could be due to where I am in my menstrual cycle. It could also be because I have been liberal with my consumption of carbohydrates. If you look at all the food logs, you’ll see that there were only one or two days where I stayed below the recommended amount of sugar. My muscle mass and dry lean mass actually increased, significantly (Here’s a teaching moment: If increasing your muscle mass is your main goal, a calorie deficit isn’t in your best interest. Muscle mass increases when your calorie intake is higher, paired with muscle strengthening exercises). I also gained a little more than a half a pound of fat. I’m not hung up on this, because my measuring tape measurements still showed a slight decrease in some areas.

I am definitely not calling this week a loss. Just a slow down, and I really am okay with it.

I’ll come back in a day or two and lay out my strategy for weight maintenance while on vacation. I don’t mind having an intentional break from weight loss. I just want to show you that I will not be gaining weight either!

Talk to you soon!

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Food Journal Entries From the Rest of the Week:

Saturday, March 27:

Sunday, March 28:

Monday, March 29:

Tuesday, March 30:

Wednesday, March 31 (yesterday):

Thursday, April 1 (Today):

Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself Loving Yourself

Intermittent Fasting

Intermittent Fasting: What is It?

Intermittent Fasting. Have you heard of it? It’s a total buzz word in weight loss circles. Some people swear it to be an effective weight loss tool. Other people view the breaks in food consumption as totally unnecessary, and possibly even torture. Some people fast as a regular part of their religious practice (my hand is raised on this one). And some might read this and ask, “What the heck are you talking about?”.

As a nutritionist, it is out of my scope of practice to prescribe an intermittent fast. But I am allowed to teach you what intermittent fasting is and why it may be a beneficial approach for you. It is, then, up to you to decide if it is worth incorporating fasting into your lifestyle (or not). I’m going to do this in a small handful of installments, since there are various key points to discuss around intermittent fasting. Before I chat with you about the “how to” and “why or why not”, let’s talk about what it is.

What is Intermittent Fasting, Anyway?

Intermittent fasting is a nutritional approach which has you alternating between periods of eating and periods of not eating (fasting). When you are in an “eating window”, and shortly thereafter, you are in a fed state. The fasting state begins to occur several hours after your last food intake when nutrients are less available and your body must conserve energy and resources. Once you are in a fasted state, your cellular metabolism completely changes from when you were in a fed state. Your metabolism transitions from a carbohydrate burning state to a fat burning state.


In a fed state, your body extracts the nutrients it needs for immediate energy and function. Anything leftover is either stored as fat or turns to waste. In a fasted state, carbohydrates from previous meals are utilized for energy first. After that, fat and other energy-storage compounds are broken down. The liver converts some of these fats into ketones, which are another fuel source for the brain and other tissues in the body. After enough time (well beyond twelve hours without food), the ketone levels rise and the body transitions into utilizing fat as it’s main energy source instead of carbs. Ever heard of ketosis? Well that is what this process leads to (but fasting isn’t the only way into ketosis). That’s a topic for another day.

There are no hard and fast rules about which foods you should eat during your feeding time period. But it’s always in your best interest to consume foods from whole food sources, first. (Foods containing minimal ingredients on its nutrition label, or more likely than not has no label at all. Think meats, fruits, veggies, dairy, whole grains, etc.). During a fast, you are restricting calories, so some people appreciate that they can consume a bit more (but not excessively more) in their feeding windows.

My Experience with Fasting

As I eluded to, above, fasting is included as part of my religious practices. I have practiced fasting since I was eight years old. The first Sunday of every month is referred to as “Fast Sunday” in the Church of Jesus Christ of Latter Day Saints. Our purpose for fasting includes both the not eating aspect, as well as spending the day praying in gratitude of His blessings, or praying for our own specific needs or the needs of others. We go without food and drink (even water) for a whole 24 hour window. We then donate the money we would have spent on food to bless the lives of those in need (this is known as a fast offering). This blog post teaches a little bit more about the religious aspect of fasting.

Beyond fasting for religious reasons, I find myself intermittent fasting an additional three to six times a month. I do it because it just makes me feel better. Plus, it brings me peace of mind knowing of the health benefits that come with intermittent fasting. In installment two of this intermittent fasting series, we’ll talk about the benefits of intermittent fasting. We’ll also talk about why it may not be for you.

Church of Jesus Christ

Besides Fast Sunday, I don’t have a set approach that I take on fasting. There are varying timing approaches that can be taken to intermittent fasting. We’ll talk more about that in installment three of this intermittent fasting series.

Talk to you soon!

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Meal Plan

Meal Plan #4: Bacon and Blueberry muffins!

Snacks, Candy, Sugar

What do your cupboard and pantry shelves look like? Do you fill them to the brim with only whole foods (foods consisting of only one ingredient, i.e. fruit, vegetable, nuts, seeds, etc.)? I sure don’t! I have one, fairly small corner of the pantry which contains protein powder, bone broth powder, nuts, seeds, dark chocolate, nutritional supplements, etc. Don’t judge me, but the rest of my pantry is filled to the brim with processed foods, sugar cereal, chips, snacks, candy, Nutella, etc. There is even a bowl of candy right at my three year old’s level so that he can just help himself as he pleases (How’s that for awesome parenting!?!?)! I do ensure that my family eats their veggies and protein. I prepare healthy meals for them and I work to teach them principles about good nutrition. But I don’t subject my own weight loss rules on them.

You and I both know that I could be quite happy pulling out a spoon and digging into the jar of Nutella, without abandon. So how do I avoid goal sabotaging behaviors when I allow myself to be surrounded by the non-strategic foods, you ask? It’s all about the mental and physical preparation. Knowing your goal (what it is you want) and the steps you need to take to get there are the keys to success. And one of those steps is your meal plan.

Following a meal plan will provide an assurance that you’re taking the steps required to attain what you want. And It really is quite enabling as you get to the store for the items on the grocery list, spend a couple hours food prepping and separating into individual containers, and know exactly what you’re going to be eating for the following six days. Doing these things set you up for success. When you don’t have a plan and your prep work isn’t completed, you will FOR SURE find yourself gravitating to the chips/crackers/(insert favorite processed junk food here). Do yourself a favor, follow these steps and watch your health improve for the better!

As mentioned in previous posts, this is the week that I’m decreasing calories and carbs. This is the epitome of a low carb meal plan. The macronutrient range for this meal consists of about 35% protein, 45% fat, and 20% carbs. If you are new to a low carb diet, you might experience such symptoms as fatigue, weakness, lightheadedness, “brain fog,” headaches, irritability, muscle cramps, and nausea. You may even find yourself peeing more (I promised to be straight forward, didn’t I?). These symptoms will pass within 2-10 days (how’s that for a broad range of days?). If after this point you still don’t feel like you’re back to feeling good, feel free to eliminate 20-25 grams of protein. In it’s place, you can add in 20-25 grams of carbohydrates from a healthy source (no spoonfuls of Nutella!).

This week’s meal plan has a smaller amount of food prep, but you do get to bake! Meal number two is a low carb blueberry muffin! Yum! Also, who loves bacon? You get to eat that every day this week! (Insert double high five emoji here). You might notice that this meal is dairy free and grain free. You might even say this meal plan qualifies as paleo. As mentioned before, I’m eager to clear up any potential inflammation. Dairy can actually cause inflammation in the body, so we are experimenting here, to see if we might feel better without it.

Only the muffin recipe gives your directions to make enough for the whole week. The rest of the meals are laid out as individual servings. For the items that require prepping, like grilled chicken and bacon, go ahead and cook all of it at once. This makes for an easy grab throughout the week.


  • The blueberry muffins are not very sweet as the recipe is written. Feel free to double the monk fruit sweetener for added sweetness.
  • After making the recipe in my own meal prep, I wish I had added 1 tsp of almond extract or vanilla extract.
  • I used mini muffin pans. It took about 11-12 minutes in the oven.
  • When using mini muffin pans, the serving size becomes 7 mini muffins
  • Refrigerate your muffins after they have cooled down. These aren’t the type of muffins that can be left out on the counter. They’ll begin to spoil within a few days, out of the fridge.

Week 3 Meal Plan

Grocery List

Here are some of the items from the grocery list that might be more expensive or harder to find at your local grocery store:

Nutritional info for this week’s meal plan:

And that’s a wrap! Talk to you soon!

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Finding your “Why”?

The following content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Website.

Have you ever paused to take a look at your family’s health history? I was required to do an assignment for a college nutrition course where I gathered information for my own “health genome”. This informs of any health issues in siblings, parents, aunts, uncles, and grandparents. I was supposed to make a report of any known instances of cancer, osteoporosis, cardiovascular disease (heart diseases, high cholesterol, etc), type 2 diabetes, hypertension (high blood pressure), stroke, eating disorders, obesity, and Alzheimer’s disease.

Now, my extended family on both sides is HUGE! My mom was one of seven children, and my dad is one of seventeen children (yes, you read that right! Three of those are half siblings). As I began to pull in health information from as many of them as possible, I learned that three of my four grandparents experienced adverse heart conditions. Of my 22 aunts and uncles, there are six known cases of various types of cancer, a good handful of pre-cancerous polyps, a high number of them are on blood pressure medication, and there are a handful of other recurring medical conditions among the bunch…

I’ve lived over 3/4 of my life without my mom alive. She passed away in a car accident when I was young and this has had a profound effect on how I view life with my family. From this, I am highly motivated to do everything I can so that my own kids don’t have to experience the same loss. Knowing that my own chances for developing a variety of health conditions are high, I find myself wanting to do everything in my power to be my healthiest. There are many good reasons for wanting to lose weight, but in my opinion, working towards optimal health is the best reason of all.

Before I go on, I want to make sure to stress that I realize that sometimes these things just happen. Sometimes we develop health conditions for reasons that we don’t understand. I assure you, I pass zero judgement upon anyone for their unfortunate health circumstances. But I do know that there are actions that we can take to reduce our risk of developing such conditions.

“If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.”

“Let food be thy medicine and medicine be thy food.”

– Hippocrates (460-370 BC)

The following are a list of the top chronic conditions that we have the ability to reduce the risk of developing based on our diet choices:


The United States is facing a major obesity epidemic. With our over abundance of “quick grab food” options at the drive through, the processed foods in the grocery store, and the lack of physical activity (perhaps due to too much Netflix binging?) it’s a no brainer that America’s waistline is expanding at an alarming rate.

Check out these facts about obesity from the CDC:

  • The prevalence of obesity was 42.4% in 2017~2018. [Read CDC National Center for Health Statistics (NCHS) data brief]
  • From 1999–2000 through 2017–2018, the prevalence of obesity increased from 30.5% to 42.4%, and the prevalence of severe obesity increased from 4.7% to 9.2%. [Read CDC NCHS data brief]
  • Obesity-related conditions include heart disease, stroke, type 2 diabetes and certain types of cancer that are some of the leading causes of preventable, premature death. [Read guidelinesexternal icon]
  • The estimated annual medical cost of obesity in the United States was $147 billion in 2008 US dollars; the medical cost for people who have obesity was $1,429 higher than those of normal weight. [Read paperexternal icon]

Obesity-related conditions including heart disease, stroke, Type 2 diabetes, and certain types of cancer, are the leading causes of preventable, premature death (National Heart, Lung, and Blood Institute, 2013). 

Obesity can be decreased or overcome through these effective tips:

  • Choose to eat foods which are low in saturated fat
  • Choose food and beverages which are low in added sugar
  • Eat plenty of fruits and vegetables
  • Reduce intake of fatty meats, processed foods, and foods with high salt content
  • If you drink alcohol, do so in moderation (or not at all)

Heart Disease

Heart disease includes blood vessel disease (coronary artery disease), heart rhythm problems (arrhythmias), heart valve disease, disease of the heart muscle, and heart infections. These diseases can lead to larger complications such as heart failure, heart attack, stroke, aneurysm, peripheral artery disease, or sudden cardiac arrest. The good news is that many forms of heart disease can be prevented or treated with healthy lifestyle choices!

The Mayo Clinic has a hefty list of recommendations for avoiding heart disease, but we’ll just focus on the dietary recommendations:

  • Control your portion sizes
  • Eat more fruits and vegetables
  • East more whole grains
  • Limit unhealthy fats (no more than 5-6% of total calories from saturated fat & NO trans fats); monounsaturated fats are preferred
  • Choose low fat protein sources such as fish, lean meat, legumes, and low fat dairy products
  • Reduce sodium intake (no more than 1500 mg per day)
  • Plan and create menus ahead of time
  • Treat yourself on occasion


Decades of research have effectively demonstrated that diet can directly affect cancer risk. Some of the foods we eat, such as red meat, salt, and highly processed food, have been shown to heighten the risk of developing cancer. While cancer can be developed by genetics and environment, these two factors usually amount to smaller than 30% of one’s lifetime risk of getting cancer. We have control of the majority of factors that help in reducing risk of cancer. These dietary recommendations are associated with a lower incidence of cancer rates:

  • Eat foods high in anti-oxidants. These come in the form of our bright colored fruits and veggies (i.e. dark green leafy kale, orange bell pepper or fruit, purple beets, red tomatoes, etc.)
  • Eat low glycemic foods (This article from will teach you about the glycemic index, and what a low glycemic food is); High glycemic foods are associated with greater risk of developing certain types of cancer
  • Increase your dietary calcium intake (Foods highest in calcium: dairy products, dark leafy vegetables like spinach and kale, fortified cereals and fortified orange juice)
  • Maintain a healthy weight

Type 2 Diabetes

The connection between Type 2 diabetes and diet is overwhelming (There is a small number of occurrences where type 2 diabetes is caused through genetics, or occur naturally). Both type 2 diabetes and obesity are strongly tied with each other, and are both influenced by dietary choices. Sedentary lifestyles and dietary habits are both the cause of rapidly increasing rates of Type 2 diabetes. Rapid and substantial weight gain, combined with high quantities of added sugar in food and drinks play a major role in developing Type 2 diabetes. The dietary recommendation for preventing type 2 diabetes is to consume a diet low in added sugar and total calories

What would it be worth to you to conduct your own personal family medical research to identify and work to avoid these health conditions? What if you were to find out for yourself that you have effectively eliminated your own risk of developing obesity, heart disease, cancer, and type 2 diabetes by living your healthiest lifestyle? So here’s your homework, if you’re able, go call your grandparents, aunts, uncles, parents, and siblings (they’ll love catching up with you!), compile a list of all of the health challenges they are facing (this will help you to identify the risks that you are up against). Then go and implement the health recommendations to overcome your specific risks. Don’t wait until it’s too late!

An awesome side effect of eating more fruits and veggies, avoiding processed foods and added sugars, and all of the other above recommendations, will be the weight that you will lose in the process!

Let’s do this! Let’s make our “why” to be the healthiest version of ourselves!

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Meal Plan

Meal plan #2-Way more simple!

This is proving such a good learning experience for me as I’m coming to understand my capacities, or lack thereof! I was reminded, this last week, about my disdain for meals that take way too long to prepare. I mean, I adjusted the first programed meal plan on this site because it required way too much of me! Like all moms, I’m a busy gal, and I need simplicity when it comes to my food prep and consumption.

This next meal plan promises just that! You’ll still be required 2-3 hours of meal prep at the start of the week. The rest of the week, it’ll only be work at dinner time. This plan still follows a 6 meal a day program, but the 6th meal is something different you can make each day for dinner (or eat leftovers!). A bonus, you’re also ensuring that you’re making a dinner for your family that you know is loaded with the best type of nourishment for the body. I only suggested recipes that I’ve tried, and know that my kids all like. Believe me, I’ve searched high and low to find recipes which cater to all my picky eaters, and these suggested dinner recipes are winners!

Meals 1-5 on this meal plan make enough food to have meals for six days. It takes a strong minded person to endure much longer than that eating the same foods on repeat! I’m not there yet, so I’m only suggesting six days worth of meals.

Here are a few of the products listed in the meal plan and other product options that can help make your meal prep even easier:

  • Don’t feel like cracking and separating 35 egg whites? You can either use a carton of liquid egg whites, or this egg white powder and just add water.
  • LAKANTO Monkfruit sweetener is the top artificial sweetener that I recommend.
  • I’m a huge fan of Muir Glen marinara sauce for both it’s flavor, and ingredient list that I feel great about consuming.
  • When I’m not making my own bone broth, this is the bone broth powder that I like.
  • I find that it’s way more cost effective to purchase almond flour in the larger size bags on Amazon or Costco than at the local grocery store. You’ll need almond flour for both the turkey meatballs and grain free chicken nuggets.
  • Snag some of this sugar free, paleo, whole30 approved Primal Kitchen BBQ sauce to go with those grain free chicken nuggets.

And there you have it! I’m doing all my shopping and meal prep on Monday morning. I’m excited to put my best foot forward and win at week two of weight loss!

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