I began my journey by cutting out processed foods and sugary snacks, focusing on natural, whole foods to stabilize my energy and reduce calorie intake.
I committed to meal prepping every Sunday, ensuring balanced meals with lean protein, vegetables, and healthy carbs were ready for the week.
I switched to drinking water exclusively, eliminating sodas and juices, and aimed for at least 2 liters daily to stay hydrated and curb hunger.
A consistent workout routine was key; I alternated between strength training and cardio 5 days a week to burn fat and build muscle.
I prioritized sleep by maintaining a strict schedule, ensuring 7–8 hours nightly to support recovery and regulate hunger hormones.
Portion control played a significant role; I used smaller plates and measured servings to avoid overeating while still feeling satisfied.
Intermittent fasting was introduced, with an eating window of 8 hours daily, helping to manage calorie intake and boost metabolism.
I tracked my food intake using an app, which gave me insights into my daily calorie consumption and helped identify patterns.
Weekly weigh-ins and progress photos kept me motivated and accountable, celebrating milestones and adjusting as needed.