How I’ve Maintained My Ideal Weight for 10 Years

Ten years ago, I lost 30 pounds—and kept them off for good. My journey inspired me to co-found SkinnyMs. so other women could tap resources to help them reach and maintain their ideal weight. Now I’m sharing 7 new daily menus; these and similar clean eating recipes have helped me maintain my ideal weight for a decade.

How I Kept the Weight Off

Unfortunately, there aren’t any magic wands to cast spells of lasting weight loss. However, with a few lifestyle tweaks, I’ve been successful—and you can too!

One of the keys to keeping weight off has been sticking to healthy portion sizes. Oversized portions have been a big-time contributor to our country’s collective expanding waistline. When you’re starting on your own journey to shed pounds and fat, grab a measuring cup and dish out the exact serving size listed for each recipe. Better yet, start the 30-Day Skinny Plate Challenge. This will help you stay on track with fat, sugar, and calorie intake. Learn more about How to Lose Weight with Portion Control.

Another reason I’ve been able to maintain long-term weight loss is because I’ve made exercise a part of my daily routine. I typically work out six days each week, combining weight training and HIIT. Plus, I became a runner about 9 years ago and have participated in numerous half-marathons. Check out Running Program for Absolute Beginners and download your free program. Running is life changing!

For an easy and quick side salad, try one these with dinner:

Flush the Fat Away Detox Salad
Kale and Quinoa Salad
Skinny Fruit & Yogurt Salad 
Almond Orange Frisse Salad 

Day 1 Meal Plan

Breakfast: Chocolate Meal Replacement Shake (also great before a workout)
Snack: 12 raw almonds and one orange
Lunch: Greek Lentil Soup and a small side salad with Spring Mix.
Snack: 5-Ingredient Butternut Squash Fritter (Save one for tomorrow’s snack.)
Dinner: No-Mayo Chicken Salad (Save a serving for tomorrow’s lunch.)

Day 2 Meal Plan

Breakfast: Berry Overnight Oats
Snack: 5-Ingredient Butternut Squash Fritter (Leftover from yesterday)
Lunch: No-Mayo Chicken Salad (Leftover from yesterday’s dinner)
Snack: ½ cup of cottage cheese with sliced pears
Dinner: Barbecue Chicken and Avocado Quesadillas (Save a portion for lunch tomorrow.)

Day 3 Meal Plan

Breakfast: Egg & Spinach Bell Pepper Bowls (Save a serving for breakfast tomorrow.)
Snack: 12 raw almonds and one apple
Lunch: Barbecue Chicken and Avocado Quesadillas (Leftover from previous day.)
Snack:  Skinny Bell Pepper Nacho Boats (Save a portion for tomorrow’s snack.)
Dinner: Slow Cooker Fully Loaded Lentil Stew (Save a portion for lunch tomorrow.)

Page 1NEXT