I first heard of the Real Meal Revolution in August of 2015. We were traveling to Aruba for my father’s wedding and I sat next to Phillipa Gerson, a lovely woman from South Africa. We talked of many things, but the most fascinating to me was the food conversation. She gave me a very brief explanation of Banting and left me with the phrase, “Real Meal Revolution”! I stayed off the computer for that trip but upon returning home I started digging. I was raised in a very nutritionally aware family. We removed sugar from our diets when I was only 7. I also have a degree in nutrition, so you see, this concept went against most everything I knew. But, I had been struggling with my weight and body composition for about 7 years and was really frustrated and defeated, so I opened my mind. I joined the beginner course and also watched the LCHF Convention. My husband and I were flabbergasted at the information. We began eliminating carbohydrates from our diets and things started changing. We were not very disciplined at that time and kept reverting, but it became less and less often. What I realized was that EVERY time I ate any type of bread, rice, pasta etc. I became bloated and miserable, so I cut them out completely. My challenge was then adding enough fat. Luckily, I have never bought any “low fat” foods, so that wasn’t a challenge, I just had to get creative! I have figured out all kinds of yummy ways to get coconut oil into my diet - I keep freezer treats around all the time and when I travel, I pack a cooler with great nibbles so there is never a temptation to eat anything junky on the road. I have lost 35 pounds and 9% body fat and I have about 10 more to get to my goal weight. I feel better, sexier, more powerful and more confident than ever. I just turned 47 and I am just stepping into my prime!
I became inspired to become a coach for several reasons. First, I am already certified as a CHHC, but when I earned that title I had a full time career opportunity fall into my lap. I knew I needed marketing dollars and a space to promote my coaching so I took the job. Financially a great decision, but the atmosphere is certainly changing in our company. I oversee 12 Catering Sales managers and while I have built and grown this segment of our restaurant group, the owners clearly don’t see the value of this catering department. So rather than feel undervalued, I want to help add value to people’s lives. Recently everyone I see comments on my figure and asks what I am doing and if I coach, so that’s pretty obvious. I have a small group of women over for dinner weekly. I make a LCHF meal and send them home with the recipe and we talk strategy and eating habits. I want to be able to give them more, very specific meal plans, etc.
Having struggled with putting myself first, I have had to learn that I MUST take time to take care of my physical health or my mental state spirals downward very quickly. Mothers I believe all over the world struggle with this. I have 3 boys who are active and involved in many extracurricular activities and so I spend a lot of time running them all over the place. If I don’t take time for me in the morning, it is over for the day. So I want to help people find a consistent way to incorporate food and self care into their lives without it feeling overwhelming.
I want people to leave my coaching sessions with a sense of true support, and tools and ideas that work for them. There is no one size fits all for everyone. When I realized exactly what foods and portions worked for me, I began to see the weight almost melt off and people must be open to trying and have a sounding board if things don’t work.
When I feel frustrated lately, I just remember that nothing tastes as good as I feel - I won’t go backward now.