Success Story: Meet Katelyn
Meet Katelyn. In 2018, she embarked on a journey to lose weight. Since June, she’s down 40 pounds and has gone from 32% body fat to 21%. Katelyn was a client in our Fall 2018 Fat Loss Cooking School and is currently a member of our Fat Loss Foodies Ambassadors community. She is based in Ohio.
Why did you decide to start this journey?
I'm a certified group fitness instructor and I love working with people to help them become fitter for every day life. Life is good when you feel good, right? Although I felt strong on the inside, my outside didn't match my inside, so I made some life changes.
My friend Lindsay recommended Fat Loss Foodies to me. She convinced me to do Fat Loss Cooking School because I was like, “I can’t do this (calorie counting) forever. I’m going crazy.”
So many people are afraid to make a mistake when they are learning a new skill, like working out, or eating better. Did you have any mess ups along the way and what did they teach you?
YES. I actually messed up in Fat Loss Cooking School week 2. I made this soup recipe and then realized it was a total carb bomb because it was loaded with beans! I didn’t realize yet that beans were a starchy carbohydrate! Instead of throwing it out, I finished the soup by making it more of a “side dish” for my carb source and ate it alongside a protein and some veggies to fit my template.
What did you learn in Fat Loss Cooking School?
I learned how to get in tune with what my body was telling me. I got the tools I needed to figure out what I needed more or less of: water? protein? fiber? I changed one variable at a time until I identified whatever was throwing me off and corrected my course. I’d never paid attention to my body like that before - it was actually very meditative! When I was just counting calories, I would squash what my body was trying to tell me.
This program is about REAL and SUSTAINABLE change. I got so much more than physical results: a wider skill set to keep my HEC in check (Hunger, Energy, and Cravings), cooking techniques rather than recipes, a love of leftovers, and a better relationship with food overall.