Q: What advice can you give to help me from being hungry while cutting my calorie intake?
A: I would suggest that you be sure you are drinking enough water throughout the day. Many times people mistake thirst for hunger. It has been stated that you should drink half of your body weight in fluid ounces, per day. For example, if you weigh 150lbs you should be drinking 75 fluid ounces of water. For me, I try to up that and I drink about 3 liters per day (about 150 fl oz.)...good thing my office is near the restroom!!!
Q: How do you keep from losing motivation when you have hit a plateau?
A: My best advice is to stick with it and don't give up! I assure you that you will have times where it feels as though the weight is not coming off...or that it is taking FOREVER, but as long as you are diligent and continue working towards your goal, you will be successful.
It didn't always come easy for me either. There were points where I became discouraged and thought that I would never be thin, but here I am today to tell you that I stuck with it and lost the weight! You can do it too!
Q: I have so many commitments that I don't have time to make it to the gym. What can I do?
A: The simple answer for this is that you need to incorporate activity into your life, and it doesn't have to be in the form of the gym. The most important thing is that you make it a priority to be active. Whether it's going for a walk before or after dinner, playing outside with your kids, or doing an exercise video after your family has gone to bed, there is no excuse not to get your exercise in. Just 30 short minutes a day (the amount of time it takes to watch an episode of your favorite show) is a great step toward reaching your weight loss goals. I would suggest that you try to be active 4 days a week.
Q: I am working out regularly and I think I eat pretty healthy, but I'm not seeing any results.
A: Do you keep a food journal? What are your "trigger foods," or things that you know you could cut out? Many times when a food journal is kept, you will skip an indulgence, just for the sheer fact that you don't want to write it down and have to look at it!
How are your foods being prepared? Avoid foods that are fried, pan-seared, encrusted or sauteed with oil or butter. Stay away from sauces, creamy dressings and gravies.
Here are a few great points to keep in mind when planning a healthy meal:
- Use “choice” or “select” grades of beef rather than “prime,” and be sure to trim the fat off the edges before cooking.
- Use cuts of red meat and pork labeled “loin” and “round,” as they usually have the least fat.
- With poultry, use the leaner light meat (skinless breasts) instead of the fattier dark meat (legs and thighs).
- Make recipes or egg dishes with egg whites, instead of egg yolks. Substitute two egg whites for each egg yolk.
- For recipes that require dairy products, try low-fat or fat-free versions of milk, yogurt and cheese.
- Use reduced-fat, low-fat, light or no-fat salad dressings on salads, for dips or as marinades.