Ive been trying to lose weight for a really long time but i started working out daily & eating in a calorie deficit about three months ago and i still havent lost a single pound. Im in college and go out on the weekends and have bigger meals w drinks w friends, but i feel like i cant possibly be drinking/eating so much that its messing up my weight loss? I am struggling because my weight makes me absolutely miserable and i am so committed to losing some but i don’t want to have to give up normal college activities like going out once or twice a week !!!!! Can anyone help me make sense of this !!!!
I am 5’8, current weight ~155 and trying to get down around 130 lbs
After interviewing about a dozen dieticians I think I may have found one that is in sync with my goals and my diet philosophy. Almost all of the ones I interviewed were of the type of the "strict fad diets" and you follow what they say no matter what.
I finally found one that agrees with me that there is no one diet and flexibility/variety is they key to a successful diet program during and after the weight loss.
Right now we are going thru the different types of cuisines and figuring out which ones would work for me. I will not go into details but I have a certain condition that makes certain diets extremely dangerous for me.
So far, the Mediterranean style cuisine (not diet) will be the basis for much of the meal plan but we are looking at others to supplement. I will also be submitting some self-developed recipes (mainly soups, casseroles, stews and sauces/dressings). Cooking will not be an issue since I have taken courses in cooking and grew up around a German Grandmother who was a scratch cook.
Currently 57/M 5'11" 230 lbs (extremely thick boned). Computer Systems Administrator/Developer
My goal is 40 to 50 pounds over 2 years.
My main question is: What are your favorite cook (not diet) books/sites that I can consider. Include the Mediterranean Cuisine.
I've lost 30lbs since mid-December 2020. I'm very proud of the progress I've made so far, particularly given the years of failed diets I put myself through before. I've been doing CICO (1,500kcal), low intensity cardio (5-8 mile walks every day at a quick pace), and 2-3 days of lifting per week. I am so excited to keep going, and it's crazy how different this go-around feels than my previous attempts. I REALLY want this, and I'm excited because this is the first time I've genuinely felt like I could maintain this for the rest of my life. It feels like a lifestyle shift vs a short term quick fix.
I wanted to hear from others to see how I can mentally prepare for losing the next 55 lbs. What changes did you make to your routines over time? How did your motivation levels change? What obstacles did you face in the middle and end of your weight loss that were different from the beginning? What positive changes did you experience? Just wanted to hear others' stories to prepare myself. Thanks!!
I'm not sure if it's just in my head but I've noticed three unusual effects of weight loss and curious if anyone else experienced the same. This was after about 80lbs lost since last year and I've finally got to bmi of 23. They all seem obvious in retrospect but never really thought about it before.
My body hair seems thicker, is it the case that your hair follicals are literally spaced out over more area so having loss weight they're literally more concentrated.
I seem to have a higher heat tolerance on my torso with hot water, the same water will scorch my lower legs and head but perfectly comfortable on torso, I noticed I've had the shower steadily hotter over the past year and barely mix more than a trickle of cold now.
Conversely I often feel far colder around the house and need to wear more layers than ever.
I joined a work place weight-loss challenge and I weighed out yesterday. I’ve been doing great for most of this year with only a few over calorie days. After a while my body got acclimated to the reduced calories and I didn’t think about food except when it was time to eat, mostly since I intermittent fasted and had the eating window.
Anyway, after I recorded my final weight I felt hungry all day. Even after I ate I was thinking about all of the foods I once consumed. Since the beginning of the year I’m down 22 pounds and I’d still like an extra 16 pounds off to get to a healthy BMI. The switch from winning the challenge to winning for myself is mental. So now, I get to slow down and allow the weight loss to drip off rather than melt off.
I've been struggling with weight loss my entire life. I constantly fell into rigorous calorie counting and would end up exasperated and bingeing soon enough.
I have lost pounds 13 pounds in a month by exercising daily and completely reframing my eating. As opposed to cutting everything I love out, I've substituted some of it (ie, halo top ice cream) and allowed myself a few bites of whatever I'm craving aside from an otherwise strict diet. I've realized that by adding a tiny layer of cream cheese to my carb/gluten free flatbread it wards off my craving for a grilled cheese at 12 AM. I don't count it, or I'll fall back into numerical obsession. Obviously, this may not work for everyone! I'm not saying I eat a bag of chips and don't count it, as that would be counterproductive. More so, if I had an MNM to cut my chocolate craving, I love myself enough to enjoy it guilt free!
I wanted to share since so many of us beat ourselves up over little things. This often culminates in a general, "why am I doing this?" and the vicious cycle repeats. I have never felt better about weight loss than I do now. I used to think avocados were the deal because they were so high in fat but now I'll make some guac and add it as a condiment instead of dressing. The pounds are flying off and more importantly I don't feel like everyday is a battle to not eat bad. Instead, a battle to eat almost entirely right.
With the springtime warmer weather—and summer just on the horizon—you might be thinking about spending more time outdoors. With that in mind, you may be even more motivated to stick to your healthy eating plans.
But what about all of the delightful light and airy springtime desserts out there? You might feel frustrated by having to forgo some of the delicious treats that pop up at this time of year. Though many of these traditional spring dessert recipes tend to feature spring fruits, you know that they’re also packed with lots of sugar.
But at Nutrisystem, we never want you to feel deprived of fresh and healthy desserts. That’s why we’ve rounded up a list of 22 healthy spring dessert recipes that are lightened-up versions of some of your favorite treats. You can enjoy any of these to the fullest with zero guilt!
Fruit tarts are typically as beautiful as they are delicious. This particular recipe does not disappoint on either accord! Plus, it’s lightened up, making it a diet-friendly choice. It starts off on the right foot using whole wheat pastry flour which adds a nutrition factor that traditional white flour simply cannot. It also uses a whole cup of antioxidant-packed blueberries for some serious nutrient power. While you won’t feel deprived of the delicious taste, a slice only has a mere 161 calories per serving. Click here for the full recipe! >
Traditional icebox cakes are those with only a few simple ingredients and no baking involved. While they typically use full-fat whipped cream, our lightened-up version swaps in healthier, nonfat plain Greek yogurt. You still get the luscious texture and creaminess but without all the added fat and calories. Add in some layers of low-fat graham crackers and some fresh sliced strawberries and you’ve got a truly delicious spring dessert that won’t derail your healthy eating plans. Click here for the full recipe! >
If enjoying a fresh scone—perhaps with a cup of coffee—is an indulgent treat for you, then you’re going to love our healthier version. Using whole wheat pastry flour, a low-calorie sugar, skim milk and some coconut oil, this scone dough is off to a healthy start. The sweet and tart pairing of lemon with raspberries also creates a winning flavor combination. They are perfect for Easter brunch or as an after dinner treat. Click here for the full recipe! >
Matcha, which is a special form of green tea made from finely powdered dried tea leaves, is said to be high in antioxidants with numerous health benefits. In this blueberry muffin recipe, matcha not only adds a delightful green hue but also nutritional goodness. They’re wholesome, delicious and will satisfy your sweet tooth, too. Click here for the full recipe! >
What sounds more springtime, light and airy than lemon bars? The problem with traditional bar or cookie-type desserts is that they’re usually loaded with sugar. Not our version! These truly lightened-up bars get their sweetness from applesauce and a low-calorie sugar—plus they go light on the butter. As a result, the zest and natural deliciousness of the lemons really shines through in this citrusy delight. Click here for the full recipe! >
There’s no question that springtime brings all of the fruit pies and baked goods out—particularly strawberries, which are in-season in the spring. Unfortunately, these recipes are often loaded with sugar, taking away from the natural health power of the antioxidant-rich berries. Our version keeps things light and healthy. With a simple graham cracker crust, the strawberries themselves really take the spotlight—as they should! A delicious slice of this spring pie is a mere 132 calories. Click here for the full recipe! >
With a vegetable in its name, carrot cake sounds like a healthy treat. However, most carrot cakes are loaded up with unhealthy ingredients. Our carrot cake recipe uses healthful ingredients like nonfat plain Greek yogurt, applesauce, coconut oil and whole wheat pastry flour. Plus, the frosting is lightened-up, too. Instead of full-fat cream cheese, our version swamps in part-skim ricotta plus some nonfat plain Greek yogurt for a light-but-still-delightful topping. Click here for the full recipe! >
Nothing screams spring like rhubarb—a famously tart vegetable (yes, it’s a veggie!) that pops up early in the season and is often used in pies and jams. Its tart flavor is known to pair well with super sweet strawberries—and both are used in this delicious crumble. It’s indulgent and will fully satisfy your sweet tooth while only clocking in at a mere 185 calories per serving. Click here for the full recipe! >
Chickpeas in a dessert? You heard it right! When blended up in a food processor, chickpeas can create the perfect creamy base for these dessert bars which combine the gooey-ness of brownies with the consistency of a fresh-based cookie. Packed with antioxidant-rich raspberries and protein-packed nut butter, this is a spring dessert with lots of surprising flavor combinations that just work. They’re sure to become a go-to favorite. Click here for the full recipe! >
Though they sound decadent and indulgent, these light and airy strawberry lemon mousse cups have the fluffy consistency that you love about mousse—but in a totally diet-friendly recipe. By combining a can of lite coconut cream with plain nonfat Greek yogurt, a lemon, stevia and strawberries, you can get in your sweet fix with a mere 95 calories. Click here for the full recipe! >
If cookies are your go-to dessert, you’ll definitely want to whip up a batch of these! They use healthful ingredients like oats, fresh strawberries, Greek yogurt and applesauce to create a sweet treat that’s good for you, too. It’s a spring dessert recipe that you can enjoy with zero guilt at just 78 calories for a serving of two cookies! Click here for the full recipe! >
Peaches and blackberries are the star of these fruit-based muffin cakes! Like a traditional upside down cake, the fruit is baked on the bottom—but the cakes are served “flipped” so that the bottom is on top. At just 153 calories for two muffins, they make a great snack that will also satisfy your craving for something sweet. Click here for the full recipe! >
Did you know that you can use your Instant Pot to make desserts? This delicious key lime cheesecake uses six simple ingredients plus your Instant Pot (instead of the oven) for cooking! You’ll be able to enjoy the indulgent texture and taste of cheesecake but in a low-calorie version. Click here for the full recipe! >
When it comes to simple, nothing quite beats “no-bake” desserts. With this recipe, you can whip up some delicious cheesecake bites with some simple mixing and freezing! The freezer will “set” the bites, which use healthy substitutes to traditional full-fat ingredients. With low-fat cream cheese, nonfat plain Greek yogurt, medjool dates and raw almonds, these bites are packed with goodness. Click here for the full recipe! >
Spring calls for pretty pastries and satisfying sweets! These berry scones are perfectly portioned and packed with berrylicious flavor. Featuring a whole wheat base, a medley of your favorite mixed berries and a sprinkle of coconut sugar, this healthy spring scone recipe provides the crumbly texture and light sweetness of scones that you know and love. Click here for the full recipe! >
Delicious, dainty and diet-friendly, these little meringue cookie bites are the perfect dessert for your spring menu. They might look (and taste) like they’re straight from the local bakery but are actually quite simple to make. Serve them up on a colorful plate with fresh berries for a spring-inspired presentation. Click here for the full recipe! >
Who says you need flour to bake a moist, fluffy and delicious cake? Our recipe for Flourless Chocolate Raspberry Cake proves that you can create an impressive spring dessert with just five ingredients. Nutrisystem NutriChocolaty Wafers give this cake big chocolate flavor while keeping them diet-friendly. Click here for the full recipe! >
Enjoy an elegant chocolate dessert that’s filled with fresh, fruity flavor. This simple Raspberry Chocolate Mousse Pie is a rich and decadent treat that’s perfect for any special occasion. Top it with some low-fat whipped topping and sliced berries for a beautiful presentation. Click here for the full recipe! >
This berrylicious pie might look like a gourmet dessert from your local bakery. However, it’s actually super simple to make! The secret ingredient is chia seeds, which provides extra fiber while creating a jelly-liked texture. This beautiful blueberry baked good is essentially to spring and summer dessert menu. Click here for the full recipe! >
These delicious Skinny Mint Chocolate Brownie Bites make some simple ingredient swaps to create a Nutrisystem-approved treat. Say goodbye to sugar-filled candy! These little mint and chocolate bites feature a wholesome crust and a creamy mint filling made from avocado, nonfat Greek yogurt, coconut oil, honey and mint extract. They are perfect for your spring celebrations (Hello, St. Paddy’s Day!). Click here for the full recipe! >
Satisfy your homemade pie cravings without mixing, kneading or rolling any dough! Crisps and crumbles are ideal for all of the lazy cooks out there because they eliminate the most complicated step: pie dough. This easy raspberry spring dessert is made even easier with everyone’s favorite countertop appliance: the air fryer. Click here for the full recipe! >
Enjoy the flavors of carrot cake in a perfectly portioned muffin cup. This easy recipe is made with whole wheat flour, stevia and fresh-cut, nutrient-dense carrots. Feel free to add some raisins for even more sweet flavor. They are delicious with a cup of hot tea and could easily double as breakfast or brunch. Click here for the full recipe! >
6 Reasons Why Spring is the Best Season for Healthy Weight Loss
