Low Carb Success Story

Hey guys!  As some of you know, I started this site after dealing with gestational diabetes with my pregnancies.  After having my last baby, I slacked off and started eating poorly again.  About two months ago, I decided to start back on a low carb diet.  Having polycystic ovarian syndrome (PCOS), I suffer from insulin resistance and I can feel when things are getting out of control, which they were again.  So I thought I would post to you my results and show you that good things can happen by just changing your diet!  Here’s my low carb success story, and I’d love to hear yours, too!

Since I went low carb again, I have lost 23 pounds.  I’m not exercising more or taking any supplements, just reducing the carbs in my meals.  I’m down to what I weighed when I got married eight years ago, and boy does that feel great!!  So, here’s what I’ve been doing:

Scrambled eggs, hash browns and sometimes one slice of toast or half an English muffin for breakfast.  We ate that every day during my last pregnancy and the habit has sort of stuck.  Occasionally, I’ll mix it up and put the eggs in a low carb tortilla, or bake them in muffin pans with little bits of meat, seasonings and veggies.  I have three small kids, and all of them are quite content eating this every morning.  I won’t say it doesn’t get old sometimes, but I really notice if I have more than 15-20 grams of carbs for breakfast and there just aren’t many options.  Overall, I don’t mind the food, though going for organic can really help improve the flavor, especially in the eggs.

For lunch, I try to limit my carb intake to 30 grams or less.  Whenever possible, I use leftovers from dinner because it is easier than cooking.  One of my favorite easy lunches is cheese slices, a couple Ritz crackers and some sort of meat, such as summer sausage, ham cubes or pepperoni.  Cutting portions is almost as effective as cutting carbs, and you’d be surprised at how little you need to feel satisfied if you take your time and listen to your body’s cues.  Gradually, you will get used to eating less and find that you get full more easily.

I am more lax about dinners because our bodies process sugars and carbs more effectively toward the end of the day.  I aim for 40 grams or less of carbs for dinner, which gives lots of options.  We use a veggie steamer quite a bit for buttery, salted veggies.  My favorite low carb dinner is taco salad, because it contains virtually no carbs, or only a little if you use tortilla chips.

For almost a year now, I’ve been in the habit of eating an apple sliced into small pieces and liberally sprinkled with cinnamon after dinner.  I’m still doing that, but have opted for organic apples which tend to be quite a bit smaller.  Then I allow myself a small dessert, usually a couple of cookies or something similar.  In my experience, it’s cutting carbs in the first two meals of the day that really makes the difference, because as you can see, I’m getting plenty of carbs at the end of the day.

Sure feels good to fit in the jeans I never thought I’d wear again, and I’m amazed at how easy it has been to settle back into the routine and watch what I eat.  If I can do it, you sure can!