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This post will explain exactly how Briana, a mother of three and reader of my blog, lost 100 pounds.
For additional real-world examples and the fundamentals, I suggest reading How to Lose 100 Pounds on The Slow-Carb Diet. If you're meeting me for the first time today, you'd never guess that a little over one year ago, I was 100 pounds heavier and the furthest thing from being proud in a bikini.
I had a husband, two kids, a house in the suburbs with a white picket fence, and a great dane. Along the way, Tim wrote and released The 4-Hour Body, and my story was featured on national television and throughout numerous editorials, spreads, and fitness publications -- the biggest of which was an appearance with Tim on the Dr. Long story short: despite being a personal trainer and all my previous hard work to be a "weight-loss success story," I ended up being one of those Mego-Prego women who really went for it! From the moment I first found out that I was pregnant I decided to use the "eating for two" excuse. Needless to say, I exploded over nine months, and by the time I actually gave birth to my eight lb. Faced with the depressing reality that the new weight wasn't "baby weight" and was really all me, I made it my mission to swiftly re-apply the SCD principles to shed the post-partum pounds in record time. So many of us are miserable over the current condition of our bodies, we get motivated and inspired by reading stories such as mine, but that's not enough. Before I began, I committed to document the entire process via a weekly pictorial where I would stand raw, real, and exposed in front of a camera wearing nothing but the same tiny black bikini.
Beginning the day after I gave birth, I followed every slow-carb principle that is outlined -- except for the cheat day.
Just with the slow-carb diet alone and zero exercise (due to some postpartum recovery issues between week one and week eight), I lost 36 POUNDS. And 12 months after giving birth, I hit my goal and lost 100 pounds (23 pounds of which were pre-pregnancy), and completely transformed my body.
Standing in front of the bright lights of a professional photographer week-after-week (often times without seeing much change), especially when you're a personal trainer who is 100 pounds over weight, is humiliating, humbling, and painful.


In this blog, I'll walk you through the planning process step by step and give you a super snazzy printable planner.
When you're the conscious captain in your kitchen, you'll feel better mentally and physically. I was a young mom in my early '20s, trying to balance everything and be everything to everyone but neglecting myself. After it, I felt compelled to pursue a career as a certified personal trainer and nutrition specialist. As a newly single-mom, I set out to "4-Hour Workweek" my life, started my own multi-faceted health and wellness company, and spent the last five years helping to transform the bodies and lives of hundreds of women around the world in ways they never thought were possible. By "went for it" I mean -- if my weight gain had been an accurate barometer of my son's birth weight, I should have given birth to a kindergartner! I indulged my cravings, and I packed on the pounds by way of ice-cream, Mexican food, lasagna, and a total break from the adapted SCD nutrition principles I worked so hard to establish in my own life and subsequently teach others. When I felt discouraged, or was having a internal struggle over something I shouldn't eat, I would look at the photos of where indulging got me -- fat. Turkey wrap "roll-ups" with a little hummus and a sliver of bell pepper or cucumber inside is my fave! I am a 31-year-old mother of three, I've lost more than 100 pounds on the Slow-Carb Diet, and I work every day to be a success story. I made my family the priority, which was great for them, but I lost myself somewhere along the way. I wanted to empower, educate, and inspire other women to transform their bodies and regain a renewed sense of self -- just as I had.
Something that will motivate us to walk away from the bread basket, or in my case -- back away from the sour cream twice-baked potato! Pull those dusty cookbooks off the shelf a couple times a week and pick out a variety of recipes that you think you and your family will enjoy (I usually choose three to four at a time so that my grocery shopping trip covers four to five days). Mostly, I eat simple meals for breakfast (a green juice or smoothie, avo toast, oatmeal with berries, etc.) and leftovers for lunch.


Despite numerous failed attempts to lose weight and get in shape, the scale just kept creeping up. I read it, I applied it day-in and day-out, and within six months I had not only lost the 73 POUNDS I had gained after having my first two kids, but I had completely transformed my body!
Not to mention, it just feels so darn good when you're feeding yourself and your family (if you're cooking for more than one) home-cooked whole foods and sending them off with super-fuel leftovers the next morning.
A simple Google search for something like, "healthy vegan dinner recipes" will come up with more delicious options than you could ever imagine.
When you begin planning your meals ahead of time, shopping with a handy list, and cooking with the future in mind, your whole life shifts (mine sure did!).
Cook a couple meals on Saturday or Sunday and you'll have a couple weeknight dinners taken care of! Better time management and prepping skills will help you stay on track and turn your "what-the-hell-do-I-make-for-breakfast-lunch-and-dinner?" stress levels way down. That's another awesome part of meal planning and cooking regularly: Your kitchen will soon be well stocked and your grocery bills will shrink.
The other four to five nights, I cook -- whether it's a quick 20-minute meal like my Penne a la Vodka or a more involved recipe from one of my beloved cookbooks.
Maybe you need to take that chili out of the freezer so that it's defrosted just in time for dinner. In the interest of not wearing myself out, I plan accordingly, probably cooking every other night -- rarely more than two nights in a row. Throw in a new recipe each week to keep you and your family excited about coming to the dinner table.



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