How I lost 50lbs

June of 2015 I realized I hadn’t eaten meat in a few days so I said to myself “ok, let’s see how long I can do this.” At the time I was a full time consultant. I didn’t know what days I’d be in an office or on the go. I also had a bunch of veggies about to spoil. So I blended all the veggies with bananas and thankfully I love Talenti so I filled those empty jars with this new smoothie concoction and froze them. On my way out the door I’d throw one in my purse. If I was on the go that day it’s melt in perfect time for lunch. Ok so I did that for a week. Regular breakfast. Smoothie. Some kind of salad or veggies and dinner. I looked up in September and had lost thirty pounds. What?! Huh?! I had never!! 

It was then that I realized it wasn’t not eating meat. It was eating everything I associate with meat. The arroz con gandules, soda, fries etc. so now what?  I’ve lost a bit of weight. Gained some back. It’s now or never! I need to control my life! In the words of ever famous Big Pun “I just wanna live!!!”

I got a Fitbit and I love it! I love being in a competition with myself. I love the awards and trophies and recently fell in love with challenges. 

The Fitbit syncs with myfitnesspal. MyFitnessPal is an app where you can log workouts and food and more! So I started logging my food. At first I made sure to stay within the calorie goal. Once you master that master the nutrition tab. This is not easy! So many things that are sold are extremely high in sodium and sugar so this pushes you to cook at home. To add flavor at home I use Flavor God spices. 

So here we are. A few weeks from my vegiversary and I am down 50lbs. I haven’t weighed this amount since high school! Look out! I have just started!! 



This dish mixes Latin-American favorites platanos and nachos in a healthy, family friendly meal.



4-5 Green Plantains

garlic cloves

olive oil

Lean ground turkey

1 can of Black beans

1 can of Pinto beans

Corn kernels (optional)

Garlic Powder

Ground Pepper



Shredded Cheese


Let’s start with the plantains.  Peel and slice each plantain into about 1/2″ pieces.  Place all of the pieces in cold water and boil until they give a bit- not too soft.  Remove the pieces from the water and place on a flat surface and pat dry.  On a cutting board youa re now going to flatten these.  Place the plantain on the cutting board and press down firmly with your hand, a bowl or a can- you want to be sure to apply pressure.  once they are all flattened arrange on a cookie sheet and place them in the over on 425 until crisp on the outside.

Nacho topping time!!!!

In a saucepan place the ground turkey, season with the salt, pepper and garlic powder.  To add extra flavor you can crush the garlic clove and throw it in whole then remove before serving. While this browns combine the beans and corn kernels in another saucepan.  Season as desired with cilantro leaves, salt, pepper.  The water from the canned beans will aid in thickening.  Drain your turkey meat once it is completely brown and cooked.


Layer those plantains as high as you wish for a fun family serving.  Top the plantains with the ground turkey and beans then top with shredded cheese.  Add sliced jalapenos as desired.

Veggie hiding tip:

To add more veggies free to dice onions and peppers into the ground turkey.  Another alternative is topping with fresh guacamole, salsa or pico de gallo!