Kerry’s Inspirational Success
Posted by: The Instinct Diet on: June 6, 2011
If you’ve ever been on a diet, food plan or other various system claiming to help you lose weight and eat better, you know the struggle that comes with changing your lifestyle habits and working towards a better,healthier you. Perhaps one of the most impacting ways to feel inspired about the changes you’re making is to hear someone else’s story.
We want you to meet Kerry- whose story is what makes the Instinct Diet Team so very proud and excited! We hope you join us in celebrating with Kerry as she has achieved great success with the iDiet all on her own.
Enjoy Kerry’s Story— in her own words:
At 266 lbs before becoming a true success story
At 37 years old, I had more or less resigned myself to the fact that I would never be able to lose weight. I had too much weight to lose and it would be impossible. Last summer, it seemed every time I stopped by my parents’ house they were talking to each other about how amazed they were at this diet they were trying. I heard them claim that they felt contently full all the time that they were never hungry and that they had both already experienced some impressive weight loss. I made a decision to give it a try – why not? On August 2, 2010, at 266 pounds I started the “I-Diet”. I decided to follow the menus to the letter. I am a vegetarian, so having a vegetarian menu to follow was almost like it was meant to be. I could not believe the results I started seeing immediately and funny enough the most difficult thing about the diet was getting myself to eat all the food because I was never hungry.
In the first three months, I lost 46 pounds. I felt so good that I then decided to incorporate some exercise into my life. It has now been a total of 9 months and I have lost 103 pounds. My doctor has monitored me throughout these past 9 months and has been truly amazed. Within the first 3 months, I was taken off my high blood pressure medication. In addition, my cholesterol has decreased from 218 to 150. On top of all of that, despite never having been a runner, I am now training for the Marine Corps Marathon in Washington, D.C. in October. (I would have never imagined such a thing 9 months ago!!) My transformation has been absolutely wonderful and has had a positive impact on every aspect of my life. Though one of the greatest unexpected rewards that I have found has been when I see that I have inspired those around me.
Thank you so much to Dr. Roberts and the entire “I” Diet establishment for providing me with the tools that have allowed me to greatly enrich my life.
Our Takeaway
And now, at an ASTONISHING 103 lb weight loss!
Weight loss is difficult without the support of a group as we have in place in many areas. For Kerry to make the choice to dedicate her time to staying on track with the iDiet is a testament to her strong will and dedication to making a change.
We hope you find her success to be as inspiring as we do and that it may help you keep your head up when you hit difficult spots throughout your very own weight loss journey.
What’s Your Favorite Instinct Diet Recipe?
Posted by: The Instinct Diet on: April 5, 2011
West African Bean Cakes with Spicy Dip and Green Salad
Makes four servings of six chickpea cakes, plus dip and salad; there will be chickpea cakes left over
For the chickpea cakes:
1 cup dried chickpeas (garbanzo beans), soaked for 12 hours or overnight
1 small or 1/2 large onion, chopped
1 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 large egg
Cooking oil spray
For the dip:
1 cup nonfat plain yogurt
1 to 2 teaspoons cayenne pepper sauce, such as Texas Champagne
Juice of 1/4 medium-size lemon, or more to taste
Salt and freshly ground black pepper
For one serving of salad:
2 to 3 cups of lettuce or other greens
Sliced scallion, cucumber, green bell pepper and the like, as desired
1 teaspoon olive oil
1/2 teaspoon cider vinegar
Salt and freshly ground black pepper
- Preheat the oven to 425ºF. Spray a baking sheet with cooking oil spray.
- Make the chickpea cakes: Drain the soaked chickpeas and blend them in a food processor with the onion, salt, black pepper, and egg until the mixture has the consistency of thick mashed potatoes; add a little water if necessary to make a smooth paste.
- Spoon dollops of about 1 tablespoon of the chickpea mixture onto the prepared baking sheet and for them into small disks approximately 1-1/2 inches across and 1/4 inch thick, making sure they’re not touching (you will have about 32 cakes). Spray the tops of the cakes lightly with the cooking oil. Bake chickpea cakes until lightly browned, 13 to 18 minutes.
Meanwhile, make the dip: Place the yogurt, pepper sauce and lemon juice in a bowl and sir to mix. Season with salt and black pepper to taste, adding more lemon juice as necessary. - Make the salad: Place the lettuce, scallion, cucumber and/or green pepper in a bowl and toss to mix. Add the olive oil and cider vinegar and toss to coat.
- Serve the chickpea cakes hot with the dip and salad on the side.
Enjoy!
