Rip Esselstyn's Blog, page 21

What an Engine 2 Challenge Did for Me

Hey, you! If I could tap you on the shoulder, I would, and then I’d give you a little nudge to try the Engine 2 28 Day Challenge.

Back in the day, I was motivated to “try this diet,” because I wanted to see what the “hype was all about.” It was September, 2009. I did my Challenge all by myself. It was me and my copy of Rip’s first book, THE ENGINE 2 DIET. I had earmarked pages with recipes I thought I might like to try. I was deeply concerned that I would be cooking without olive oil, which had run through my veins since birth. But, I was ready to give the Challenge a try. I figured that if an author could name a recipe after his son, he had to be a pretty good guy…I am referring to Kole’s Cauliflower Soup, one of my favorite recipes.

I jumped into the deep end of the Engine 2 pool, and was all about following Rip’s plan to the letter “T.” At first, it seemed like a challenge because I had to re-orient my entire way of shopping and even socializing. On each day of the plan, I created a list of foods to eat for day 29. Because in my heart of hearts, I thought that when day 29 rolled around, I’d be ready to return to the standard American diet (SAD). The list was growing, but then, day 10 happened.

On the tenth day of the plan, I woke up, and hopped out of bed after the best night’s sleep I had ever had as an adult. Really. And, I thought to myself, “I slept like a baby, and I feel great.” I didn’t need to be Sherlock Holmes to figure out that following a plant-strong diet was the best thing I could ever do for myself. And since that day, I have never looked back. I’ve lost gobs of weight, and have a cholesterol of 153.

I’ve been to fancy weddings, traveled to the mountains of Honduras, summer vacations and enjoyed fine dining experiences with friends, and I do it all plant-strong. The challenge has turned itself into the best way for me to make this plan work in all situations. And whether I am brown-bagging it, or heading to my favorite eatery in Chinatown, Engine 2 has provided me with the tools to make this a doable way of life and not a diet.

Thinking about a Challenge?

Let me make this easy for you with these five “quick tips.”

-Head to your local Whole Foods Market® (WFM) to gather information about that store’s challenge. If you do not live near a WFM, go to our website www.Engine2diet.com. Gather as much information as you can.

-Get a copy of THE ENGINE 2 DIET. Many local libraries also carry the book, so, there is another resource for you. Buy some Post-it® notes, because you will want to note and dog-ear many pages.

-Clean out your cabinets and get rid of any processed foods you might have in your house. Just throw them out.

-Keep a food journal. It doesn’t have to be fancy, you just need a place to jot down what you eat. The journal becomes a resource/reference for you, and it allows you to identify trouble spots, etc.

-Go to YOU TUBE and watch videos that feature Rip. You will gain a sincere interpretation for what it means to be Plant-strong. It isn’t a diet. It really is a new way to embrace good health for the rest of your life.

Let me say that you may run into skeptics. I was once a serious “dieter,” and could lose and gain weight easily. There may be people waiting for you in the wings. And it isn’t that they want you to fail, it’s that they want you to be part of their own unhealthy eating. But, that won’t be the case this time.

Keep us posted on your plans and progress.

My copy of THE ENGINE 2 DIET is tattered and worn, but my own motivation comes from Rip’s inscription in my book that reads: YOU. CAN. DO. THIS.

And, I know you can, too!

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What’s On Your PL8? – Cam F. Awesome

Meet Cam F. Awesome – amateur boxer – 12 time National Champion, winner of multiple gold medals in international competition in 2014.  He is currently ranked the number 1 super heavyweight boxer in the United States, number 11 in the world.  You can finding him boxing on Team USA on the path to the podium in the 2016 Olympic Games in Rio.  When he isn’t boxing, you can find him doing stand up comedy in clubs around the country, supporting breast cancer prevention and awareness, and volunteering with the Big Brothers & Big Sisters program.

 

1. How long have you been plant-strong? I have been plant-strong for 3 years now.

2. What kind of meal really turns you on? I think you’re just teasing me to write something dirty here. I would say sweet potato (baked) fries with cinnamon sprinkled on it and bbq sauce and a side of mac n no cheese.

3. Name one condiment you can’t live without: bbq sauce is my weakness!

4. What do you love about your kitchen? I love how spacious it is. I love that I have so much counter space.

5. When did your plant-strong “ah-ha” moment come? When professional boxer, Tim Bradley (who was vegan at the time) somehow beat Manny Pacquiao.

6. If stranded on a deserted island, what one food and beverage would you have with you? E2 lasagna with no mushrooms and water!

7. Who is the one person you’d like to see plant-strong and why? Oprah. If Oprah jumped off a bridge most people would jump too and if they didn’t jump they would at least openly support bridge jumpers with an open mind.

8. Curly or Lacinato? (Are these 2 out of the 3 stooges?)

What’s keeping Cam busy in 2015?

Cam says: I have many boxing events that are coming up. On Friday, I leave for Miami, then to Kazakhstan, Philly and back to Miami. It will be a busy month of February. If anyone knows of any good plant-strong places in these cities, you can let me know @camfawesome on Twitter.

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Cleaning Out the Kitchen

My kitchen was brimming. How much stuff did I need? I haven’t eaten eggs in more than five years, why then did I have an egg slicer in the drawer? Same thing for the meat-tenderizer hammer, did I really need that?

I recently purged my kitchen. I said goodbye to my collection of “Best Teacher” mugs, Bundt pans, and other non-essentials. However, a few things caught my eye, and I thought that I could give new meaning to old essentials and create new jobs for them. I live in an older home, and my kitchen is a mere 10*10! Space is limited, and I have created all sorts of shelving, portable drawers, etc. Still, I was out out space.

The Egg Slicer: If you are a beet eater, you know that cooked beets can be messy and shall we say, colorful. If you have smaller beets, and want even slices, use your egg slicer. You will get perfect slices, and your hands will be free from beet juice. The egg slicer is also perfect for slicing strawberries and mushrooms. And if you are going to cook with the mushrooms, foods that are cut evenly will cook at the same time. The tool is now called the “Veggie Slicer.”

The Apple Corer: Did I really need one? But, I found that the apple corer is perfect for cutting wedges of larger beets. And what I like best is that my hands don’t get stained with beet juice. Plus, the wedges are so beautiful and make great adornments for any dish. The center cut, (which would have been an apple core) can then be sliced into small rounds with the egg slicer.

Meat Tenderizer Hammer: Not sure I ever used this thing. But before I decided to part ways with it, I found myself making collards sushi one day and I needed to make the leaf more pliable. So, I hammered the main stem, and to my surprise, it made it so easy to roll and fold the leaf. That hammer was a keeper, and my collard sushi is perfect.

Blender Review: A few years ago, I treated myself to a Vitamix. And truth be told, it is the Grandaddy of Blenders. With that said, I said adios to mini-choppers, immersion blenders, and the like. I kept the food processor, and found so much space after reviewing my blender situation.

Toaster Oven or Toaster: This was a toss up. Essentially, they do the same thing. I kept the toaster oven, just because it is more versatile. Adios quad-toaster. Not sure when I used you last. But, the toaster oven, is perfect for re-heating whole wheat pizza, and my favorite veggie, Brussels sprouts.

Adios Coffee Maker: If you are not drinking coffee, why do you need a coffeemaker? Exactly. I kept my Mom’s electric coffee pot, just for sentimental sake.

I have loads more space in my kitchen. And I use only what I need. No reason to keep stuff you do not need. I was glad to re-purpose some items, and glad to give other things away.

I did keep my pressure cooker, which I like to call “The Bean Machine.” It is such a huge help, especially when it helps to save time and avoid eating canned beans. I also kept my rice cooker, and truth be told, I might say adios to it, soon. Not sure I need that.

Now that I have more space, it will allow me to spread out when I am stripping kale, making salads, and baking potatoes.

Not sure what is next on my list of re-purposing, but the simplicity of eating plant-strong needs to meet the simplicity of my kitchen. When I walk into my kitchen, I am not overtaken by clutter, but a tidy, well-organized kitchen.

And that makes me feel great.

Plant-strong and Tidy-Kitchen!

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What’s On Your PL8? – AJ Fusco

We are beginning a new interview series with real men who eat plants. We hope you enjoy hearing from this amazing plant-strong group. We start with AJ Fusco from Fork & Hose Co.

A little background on me and Fork & Hose Co……
I have been a career firefighter for almost 10 years, and at first did not know how to cook all that well. After my first day on the job I realized how important the firehouse kitchen was, not just for the food but for the camaraderie as well.  I taught myself how to cook by watching shows, reading recipes and most importantly using my crew as my guinea pigs!  I started Fork & Hose Co. a few years ago as a way to share my “recipes” with friends using a blogging platform.  My goal to reach out to other firefighters for their recipes proved to be difficult so I took a little hiatus.  When Instagram came about I was able to reach out to a much broader audience as well as realize what I wanted F&H Co. to focus on, inspiring other firefighters as well as “civilians” who were curious as to what went on in the firehouse kitchen.

Now after almost a year, the Fork and Hose Co. family continues to grow everyday with more inspiration for meals, especially healthy ones. We try to feature dishes that will help fuel firefighters throughout their day, whether it be on the fire floor, training or in the gym.  Through partnerships with various firefighter “based” companies such as Engine 2 Diet, 555 Fitness and the Firefighter Throwdown we have built a solid foundation for improving firefighter health and fitness.  I cannot express the amount of gratitude I have for these friends of ours. I would also like to extend a HUGE thank you to all the brothers and sisters for submitting recipes and meal pictures, you guys are what makes Fork and Hose Co. what it is today!



On to the questions!

1) How long have you been plant-strong? I can honestly say I have been plant-strong for about 8 months now, when I decided to change the way I was eating and living.

2) What kind of meal really turns you on? A meal that really turns me on is usually a simple, rustic dish.  Something like Italian escarole and beans soup, my grandma makes the best!

3) Name one condiment you can’t live without:  Hot sauce! Doesn’t matter what kind because I like them all, my wife has to keep me in check because I always want to buy more even though I have a shelf dedicated to them in the fridge.

4) What do you love about your kitchen? What I love about my kitchen is that it’s in a firehouse!  Where all the world’s problems are solved, you can get help with construction, plumbing and auto mechanics. But most importantly the crew cooks and eats together, something that doesn’t happen often with family outside the firehouse.

5) When did your plant-strong “ah-ha” moment come? My plant-strong “ah-ha” moment came when I started working out at a Crossfit-style gym and realized the importance of a well rounded diet that included more veggies.

6) If stranded on a deserted island, what one food and beverage would you have with you? I would have to say if I was stranded on a desert island one beverage I would have is probably my homemade red wine, because after all their would be plenty of coconut milk already available. As far as one food I would have to say spaghetti with my wife’s homemade marinara, it’s my comfort food.
7) Who is the one person you’d like to see plant-strong and why? I would actually like to see all my brother and sister firefighters plant-strong, not just one.  The fire service presents it’s challenges as far as health and fitness and everyone could benefit from being plant-strong.

8) Curly or Lacinato? Curly! I love me some kale chips and the texture you get from curly can’t be beat !

Check out the F&H Co. Instagram & Website: http://www.forkandhoseco.com/

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Sweet Potato Bliss

What’s easy to prepare, super delicious, and packed with nutrition? Sweet potatoes!

Most people know that these tasty tubers contain skyrocketing amounts of vitamin A, according to the Cleveland Clinic, as much as 400% of your daily requirement. This is due to the beta-carotene, which is found in foods that are red, orange, or yellow in color. Beta-carotene easily converts to vitamin A and has many benefits including functioning as an antioxidant which protects cells from harmful damage. Vitamin A is also important for eye health, cell growth, and bone growth. Sweet potatoes also contain vitamin C, another antioxidant, and vitamin B6.

The minerals found in a sweet potato are potassium, magnesium, iron, calcium, and manganese. These help with blood pressure, blood cells, wound healing, and also promote healthy bones.

Don’t forget about that fiber! Sweet potatoes are excellent sources of fiber as it is found in the flesh and skin of the potato. Did you know that you could actually eat the skin? It’s surprisingly really good. If you try it once and don’t like it, try preparing the sweet potato a different way. The skin is what makes the oven baked sweet potato fry so perfect. So eat the skin next time!

Sweet potatoes are found in a variety of colors. Besides the traditional yellow/orange fleshed sweet potatoes there are white, yellow, dark orange, and even purple-fleshed sweet potatoes. Not only do the many varieties look different, they all have their own unique flavor. My personal favorites are the yellow-fleshed Japanese sweet potatoes and purple sweet potatoes.

Fall is when sweet potatoes are in season so keep an eye out for new-to-you varieties and don’t hesitate to stock up. Sweet potatoes store very well, just make sure they are kept in a cool and dark place.

Sweet potatoes are so simple to bake, making them a great choice for a quick meal. The fastest way is to cook it in the microwave. Simply poke it with a knife a few times, wrap it in a damp paper towel, and place it in the microwave for about 5 minutes. If it is not done, place it back in the microwave and add a couple more minutes.

Using the oven is the more traditional way to bake a sweet potato, especially if you have more time or want to make several at once. Poke a few holes in the potatoes with a knife and place them on a cookie sheet lined with parchment paper. Unless you want to clean your oven, do not forget the cookie sheet! 400 degrees for about an hour should fully cook a medium size sweet potato. Gently squeeze the potato and if it is still firm, bake for several more minutes.

Sweet potato “fries” can be made by cutting sweet potatoes into whatever shape you enjoy; shoestrings, thick-cut, cubes, coins, the possibilities are endless! Try to keep the thickness/size consistent to ensure even baking. Grab a cookie sheet lined with parchment paper and evenly spread out the sweet potatoes. This is the time to add spices. Keep them plain or branch out and try a sprinkle of chili powder for a savory potato or stick with the sweet theme and add cinnamon. Place the sheet in a 400-degree oven and be sure to keep an eye on the potatoes. Cooking time varies depending on the thickness, just be sure to flip them halfway through the cooking process. I’ve found that most people who think they don’t like sweet potatoes actually enjoy them in “fry” form, especially if they are slightly burnt and crispy!

Now that you know that sweet potatoes are extremely nutrient dense, do your body a favor and eat more sweet potatoes!

-Katherine

Resources:

http://nutritionstudies.org/how-sweet...

http://www.nlm.nih.gov/medlineplus/dr...

http://www.hsph.harvard.edu/nutrition...

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Relax

The holidays are almost over and it’s time to settle in to a brand new year. Before we move into 2015, make sure you end 2014 on a good note. The months leading up to the holidays can often be hectic and leave you feeling stressed and worn out. Don’t let it get you down! Take these last few days of the year and do something special for yourself. You deserve it!

Curl up with a good book. Pick up an interesting book from the bookstore, your local library, a friend, or download one to your tablet. Instead of vowing to finish a book in a certain amount of time, start slow. Even reading for just a few minutes a day can help you relax. Right before bed is the perfect time to snag a few minutes.

In my opinion, no day is complete without a cup of tea. Steamy and comforting, tea can be enjoyed plain or with a splash of your favorite plant-based milk. Take advantage of the seasonal flavors, as they’re often the most delicious. Just make sure the tea is decaffeinated or herbal.

Bake! Baking really does make you feel better. In fact, it has even been used as a means to help with depression! I love to bake, but sometimes having so many treats in the house can be a little too tempting. Whip up something special and give it to someone in need, a friend, a neighbor, or all three. Not only will receiving a gift make them feel good, but you will too!

Boost your mood with a bit of exercise. Endorphins are chemicals released by your body when you exercise that naturally make you feel good. Who doesn’t want that? Incorporate some activity into your day by heading to the gym, taking a walk, or doing an exercise video on YouTube. Just a little bit every day makes a difference!

Restorative yoga poses are an excellent way to wrap up a busy day. Legs Up The Wall Pose is a personal favorite and it feels amazing especially if your job requires you to be on your feet all day. Simply find a space on the wall, lie down, scoot your bottom close to the wall and extend your feet up towards the ceiling. Stay in this pose as long as you can, you’ll love it.

-Katherine

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Cranberry Love

If you’re like me, you may have grown up thinking that cranberry sauce only came in a ringed-can. I remember how easy it was to cut the jellied cranberry into rounds, because the can was scored and perfect for slicing. Not a lot of nutrient density going on in that sweet can, and really, you just have to get to the whole foods/plantbased version of the healthy berry.

When you read the label to “cranberry” sauce, it is loaded with sugar, sugar and more sugar. Not the best thing to eat, especially since it is steeped in so much holiday tradition. This is the time of the year when it’s easy to find an abundance of whole cranberries in the produce department. I buy loads of them and find it easy to store them in the freezer, to have on hand throughout the year.

Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, (each nutrient having more than 10% of the Daily Value per 100 g serving) as well as other essential micronutrients in minor amounts. They are a good, whole food and are very versatile.

Cranberries on the Shelves

In Produce: If you’re shopping at the grocery store, bypass the canned stuff. In produce, they come in 12-16 ounce bags. If you are not going to use them immediately, you can throw them in the freezer. They store well, but, I would suggest to date the package with a marker pen, this way you won’t be eating four year old cranberries (I think this may have happened to me).

Buy Bulk: You may want to bypass the dried cranberries. Sad to say, but they are coated in safflower oil and washed with sugar. There is the dried, unsweetened variety, but they are not really snack ready. They are, however, perfect if you are making Mighty Muffins. Even with the cranberries that are apple juice sweetened, they still contain oil. Your call.

Frozen Department: If you haven’t saved any of the fresh cranberries from produce, these are a great alternative, especially if it is July and you need to make cranberry sauce.

What to do with Cranberries:

• Raw Cranberry Sauce: Simple to make a raw cranberry relish with a bag of cranberries, 4-6 pitted dates, one cup of orange slices, and cup of pineapples chunks. Just pulse ingredients in your food processor. It will come together and will look like chunky applesauce. Tastes great with a lentil loaf and mashed potatoes.

• Traditional Plant-Strong Cranberry Sauce: Nothing is as easy, and truly, this is a year-long crowd favorite. Grab a sauce pan, open the bag and fill the pan with the berries. Add a cup of orange juice, a cup of pineapple chunks (can be canned and unsweetened), one cup of water, 4-6 pitted dates, and a dash of cinnamon. Bring to a boil, cover, then simmer on low heat for about 30 minutes, stirring occasionally. When it is done, its texture will resemble chunky applesauce. You may want to mash it, old-school style, with a potato masher. Allow to cool, and serve. NOTE: this sauce can be used for cereal topping, sandwich making (yes, cranberry relish and a nut butter makes a new version of an old-favorite).

• Art Projects: While I am not a huge fan of using “food as craft,” there are a few things you can do with fresh cranberries. The standard “string of cranberries” is fun and attractive. But, if you cut the berries in half, there is a lovely star-like design which is perfect for stamping and making vegetables prints.

• Drink Garnishes: Remember the frozen berries in the freezer? Think July and lemonade. Add a zip of color with frozen cranberries, which will also chill your glass without diluting your beverage.

If you think you are pining and longing for the traditional, old-school, canned cranberry sauce.

Let me show you the ingredient list from the label of an organic can of cranberry sauce:

INGREDIENTS: Cranberries, high fructose corn syrup, water, corn syrup.

Run the other way!

Stay plant-strong and eat nutrient dense foods, and say no to the canned stuff. Let fresh cranberries become your new best friend at the table.

As we prepare for 2015, we send early Plant-Strong Wishes for a Healthy 2015, and beyond!

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The Big Cookie Post

Two commercials and a holiday movie reminded me about the plate of cookies, glass of almond milk and the carrots we put out for Santa and his reindeer.  A holiday party with plates and plates of cookies did too.  I don’t bake much, as I am apt to eat the whole batch of cookies – all by myself

This is the time of year that I make a few batches of sweet treats though, as there is always friends or family around to share them with.  If you have been looking for some plant-strong options this year, you’ve come to the right place!  We hope that you find a new family favorite among the recipes here.

Thanks to all of the bloggers, recipe lab scientists and creative folk who have created these gems!

Our favorite cookie is from our book, My Beef With Meat – Banana Oatmeal Peanut Butter Cookies

http://engine2diet.com/recipe/banana-oatmeal-peanut-butter-cookies-new-recipe-from-my-beef-with-meat/

 

Susan Voisin from Fat Free Vegan came up with the most amazing fig bars:

http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html

 

Cathy Fisher, from Straight Up Food really nailed the perfect plant-strong oatmeal cookie!

http://www.straightupfood.com/blog/2011/05/13/oatmeal-raisin-cookies/

 

One of our favorite cookies to make are the Soft Molasses Cookies from Lindsay Nixon at Happy Herbivore.

 

http://happyherbivore.com/recipe/soft-molasses-cookies/

 

Looking for fudge or brownies? Amanda at Rawmanda has the perfect solution!

http://rawmanda.com/nut-free-fudge-brownie-bites/

 

Dreena Burton gives us a nutty entry that is versatile for add-ins like chocolate chips!

http://plantpoweredkitchen.com/pecan-date-nibblers-with-dreena-daughters-video/

 

Angela Liddon at Oh She Glows makes a great cookie for the road – the Happy Trails Adventure Cookie:

http://ohsheglows.com/2012/06/20/happy-trails-adventure-cookies/

 

Fran Costigan knows chocolate.  Her Bittersweet Cashew Cream Truffle Squares are incredible!

http://www.chicvegan.com/recipe-bittersweet-cashew-cream-truffle-squares/

 

Looking for lemon? Darshana Thacker from Forks Over Knives has the answer!

http://www.forksoverknives.com/recipes/chewy-lemon-oatmeal-cookies/

 

Remember to share the plant-strong love! A few cookies won’t hurt

Happy Holidays from Engine 2!

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The Other Side of the Table

For some people, not everyone under the same roof jumps on board to become plant-strong. Food, for many, can be a very personal thing, and we all have our reasons following the eating regime that best fits our lifestyle. In my case, I live in a house divided, but not as divided as it may seem. As long as you eat dinner at the same table, enjoy conversation of the day’s review, things pretty much stay the same. Some of us eat plants, others try.

A long time ago I was invited to a potluck. When I arrived, a friend said to me, “We’ll put your food on the other side of the table.” It made me think that my beautiful pan of Rip’s “Raise the Roof Lasagna” was being put into quarantine, almost as though to not contaminate anything else on the table. I’ve learned along the way that not taking things personally is the easiest road to take, but a part of me was like, “Are you kidding me?”

For some, being plantstrong indicates that you are on some type of diet, and come sooner or later, you’ll be eating out of a vat of Ben and Jerry’s. For my family, and friends alike, they keep waiting for that day to come, because long before Engine 2, I was a serial dieter. I could lose a carload of fat, reach a goal, then return to horrid and processed food eating, only to regain all of the lost weight. And then, gain even more weight.

Friends of long ask me, “Doesn’t this “plant-strong thing” create a wedge in your marriage?” While my husband and I no longer like the same foods, food isn’t the focal point of our relationship, AND, as I tell others, “If you think that food is the wedge, then there is something else bigger, and really wrong with your relationship.” You can’t blame food for everything that doesn’t go right.

A few years back, I was invited to sit on a panel about the Engine 2 Diet and how it had changed my life. A young attendee in the audience asked how you would defend the E2 diet to others. My response to her was simple: Do not be a defender, be a promoter. Works for me all the time.

Here are a few pat answers that I use with friends and family to help explain why I eat the way I do. And, when I am approached by good-hearted people, this is what I say:

• Nope, it’s not a diet, but merely a way to follow a plant-based/plant-strong way to eat;

• Yes, it is like a vegan diet, but it is not made with any processed foods;

• Yes, I know that in the past I have waivered from the “old fashioned diet,” but this is more like something I feel from the heels of my soul. Can’t waiver. Please don’t wait for the other shoe to drop.

• Let me show you some of the beautiful food I have made here tonight, you will be so in love with the flavors of all of these foods.

• Lastly, kitchen clean-up is a breeze when you follow a regime where you only eat plants and avoid all oils. Less time in the kitchen. More time to spend with others. No time for wedge building.

So, while the other side of the table might not be plant-strong, the only thing really important in your life is to be “plant-strong to thine own self.”

As the holidays roll around, others may want to tempt you, but the reality is that you have created a strong foundation of good health outcomes for yourself, and that unto itself is one of the many gifts of being plant-strong.

When you roll into your next holiday party, take some sparklers with you. If you’re taking a dish with you, place it in the center of the table. When it’s time to eat, stick those sparklers in the dish, light them…this way your dish with be grandstanding, and no longer for the other side of the table.

It will shine, shine, shine. The way that plant-strong meals always do for me.

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From Cane to Future Ironman

My name is Edward Fine. I am 43 years old and training for my first half Ironman with hopes to finish in under 6 hours. I train 15 – 20 hours a week, but it hasn’t always been like this. At the age of 37 I suffered a heart attack, while riding in car.  I felt a burning sensation in my chest that I thought was really bad heartburn. Then the pain was in my jaw and arm. I told my wife what I was feeling and she said I was red and pouring sweat. It felt like a ton of weight was on my chest!

That was a wake up call, or so I thought. I was in a wheelchair for almost 2 years, was on a bi-pap machine to help me breath at night and stayed in bed all the time. I did change my diet for awhile and lost a few pounds, but it didn’t last long. I grew up eating meat and potatoes, drinking lots of whole milk and LOVED McDonalds! I felt sorry for myself and depression sat in. Food became my comfort.

By this time I was 369 pounds and gaining. We move from Winston-Salem, North Carolina to Nashville, Tennessee in December 2010. It was my 40th birthday that I was able to walk with a cane and get out of that wheelchair. It felt good, but I was still in a bad place and again food was my comfort. After another scare with chest pain I went to the doctor. Found out I had type 2 diabetes, very high blood pressure and cholesterol was through the roof! Took insulin, blood pressure medication and lots of other pills from cholesterol to depression, 13 pills daily in all.

My daughter got a dance video game for her birthday and after watching her play it a few months I decided to give it a try. Well, when I tried to show her how to do the “Running Man” I shattered my left ankle. After having 2 reconstructive surgeries, I was told that I’d probably use my cane the rest of my life. Of course I looked for comfort in my old standby and it was always there for me.

A few days after Halloween, I went with my daughter to a used bookstore so she could find a book for a school project. I was looking around and came across a book called The Engine 2 Diet. It touted a “28 Day save your life plan”, I was skeptical, but purchased the book. After reading the book, I decided I’d give it a try. It was very difficult for me at first, but as the days went by and trying new foods, it began to enjoy it. On November 17th, 2011 I decided I was going to change! For my kids, my wife and most importantly ME.

In first month I lost 42 pounds and was extremely happy and looked forward to the “dreaded” scale. Instead of going up like the past, it was going down, down fast!  By March 2012, I went from a 52 inch waist to a 44 and from 369 pounds to 287 pounds! Doctors were shocked at my progress.  They put me in a walking cast and said I could slowly start walking. The apartments we lived in had a small gym with a treadmill, and it became my best friend. I started walking at 1.5 mph for 15 minutes and day by day my speed and distance increased. By June, I was at 230 and walking 20 miles a week. June 19th, 2012 I got my cast off and was cleared to “walk on” by my doctor, but I never listened! I decided not only was I going to show him that I wouldn’t need my cane ever again, I was going to start jogging.

On August 2nd, 2012 I was 199 pounds! I sold my car so I had to walk everywhere I needed to go.  My wife made me a deal that if I could ride 10 miles on stationary bike, she would buy me a bicycle. I loved the challenge! I rode everyday, sometimes twice a day and by September I had my own bicycle. I started riding everywhere, longer distances each day. I actually showed up to my wife’s workplace  (31miles away) one day just to say “Hi”.

In October I joined a local running group and started training with them Wednesday evenings and Saturday mornings. They told me about a run they always do the first weekend in January called the “Zoo Run”, a local 5K to raise money for the local zoo. I decided I was going to do it and I trained 3 times a week until then. The day of the race (January 3rd, 2013) I was 182 pounds and ready to see what I could do. Well, it took 42 minutes and 18 seconds, but I did it!

Fast forward to now.. I’m 153.9 pounds, 6.5 % body fat, Plant-Strong and training for my first Ironman. I am a father, a husband and a TRIATHLETE! (Rip inspired this!)

I AM PLANT-STRONG

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