MY “EAT WHATEVER” DAY – PERSONAL GUIDELINES

One question I get more than any other is “Can you just eat anything and stay slim?”
If only!
I’m lean because I’m on a healthy eating plan, with no thanks to a magic metabolism.
I alternate high- and low-cal days.

Low-cal currently means 800 kcals total.
“Eat Whatever” high-cal day means I can splurge a bit.
For example my week looks like this:
- Sunday = low-cal (500 to 800)
- Monday = whatever
- Tuesday = low-cal
- Wednesday = whatever
- Thursday = low-cal
- Friday = whatever
- Saturday = low-cal

The next week I do exactly the opposite:
- Sunday = hi-cal ‘eat whatever’ day
- Monday = low-cal
- Etc.
For the first two years I was 47-48 years old, and ate quite a bit on “Whatever” days.
I alternated them with 500 calorie low-cal days at first.
I hit my goal weight – losing 20 pounds in about one year – and then brought the low-cal days’ total up to 800.

However at that time, I had to bring the “Whatever” within reason, due to hitting ages 49-50.
That means I still eat awesome treats, but without going nuts.
I have a cookie or even two, but not 3 or more.
Or I have a bean & veggie burrito, a mixed drink, and a piece of candy.
Soup and salad, an appetizer, then wine with lasagna, followed by dessert…that’s not something this gal can handle without feeling sick and gaining weight!

A few simple guidelines for my “Eat Whatever” days:
- I’m naughty but limit portions & add veggies to satiate
- Only 1-2 servings of alcohol, if any
- Have healthy protein, fat or fiber with every snack/meal
- Easy on fried food, include a veggie with the meal
- I drink water, and/or…
- Have plenty of produce, esp. fruit, and/or…
- I have nutritious hot soups in winter to fill up & stay hydrated
- I eat only between 8am and 6pm on Eat Whatever day

Turns out eating within a 10-hour window daily is great for the gut microbiome, circadian rhythms, and weight loss.
But that’s better explained here for those who enjoy food science:
Note: this is simply a personal online diary…I am not a doctor or a nutritionist and this is not meant as advice.

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