Simple Menus that I Used to Lose 30 Pounds and Keep It Off

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Have you ever felt intimidated by the idea of starting a weight loss journey? The stigma that comes with weight loss is steeped in one-size-fits-all diet plans. Don’t think you have to deprive yourself of delicious meals, starve yourself to see the pounds drop, and work out for hours every single day. It doesn’t have to be that way. With these simple menus that I used to lose 30 pounds, I’ve been able to keep the weight off for almost 10 years.

It was my approach that inspired me to co-found SkinnyMs., a company focused on helping women lose weight and keep it off. By eating whole foods, implementing portion control, and exercising regularly, I was successful. Even walking 30 minutes daily is a doable way to get started with an exercise plan. Build upon this daily ritual as you begin to shed pounds.

I’m often asked how I’ve kept 30 pounds off for such a long time, and the basis of my journey is what SkinnyMs. is all about: the key to maintaining my weight loss long-term, and what I believe is the most accessible and tried and true approach for others, was to create healthy habits that have become part of my routine.

I want to share some basic insight into my approach so you can understand not only what SkinnyMs. represents, but just how simple it is to lose weight and maintain a healthy lifestyle.

Before I get started, you should know that while it may be simple, it doesn’t always mean it’s easy. Getting started, staying consistent, and knowing how to allow yourself a treat here and there is all about practicing mindfulness, to which I invite you to take a look at how mindful meditation can help you in your weight loss goals.

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4 Comments on "Simple Menus that I Used to Lose 30 Pounds and Keep It Off"

  1. Colette Huntoon  January 3, 2018

    I want to do healthy meal plans but I work in an industrial shop from 6am-4:30pm I need to be able to make things on the weekend for the week if you have any tips for me on that it would be great! Thank you.

    • Gale Compton  January 4, 2018

      Hi Colette, Here’s what I do for make-ahead meals:

      – Cook quinoa and brown rice on Sunday, enough to last the week. These two are perfect for so many recipes, or by themselves.
      – Dice a lot of veggies and either refrigerate or freeze, depending on the veggie.
      – Cook a big batch of Slow Cooker Chili or Black Bean Soup, or another favorite. This will last the week.
      – Write down my weekly menu and follow it to the letter.
      – I only cook things that are super healthy and that I truly love to eat, and that can be easily reheated.

      Hope this helps! 🙂

  2. Trish  January 4, 2018

    I love this meal plan you shared. I am going to try your ideas you gave Colette, even though I’m retired my husband does Not like veggies or healthier things. He is strictly protein low carb I have 2 herniated disc awaiting surgery in a month so I do what I can on exercise. Thank You so much for sharing.


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