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Aussie Mum Reveals Exactly How She Lost A Staggering 44kg
During her pregnancy, Victorian mum Kashmir Jacobson gained 22 kilos.
Tipping the scales at 107kg once her baby girl was born, she was determined to change.
“The realisation that I had put weight on during pregnancy wasn’t as clear at the time as I was so pre-occupied and wrapped up in becoming a new mum,” Kashmir explains.
“I was tired and not eating as well and as regular as I should have been. I remember one afternoon I was trying to get up off the floor after laying on the ground with my her, and it was a major struggle.”
“Enough so that I was slightly puffed and my knees could buckle at any time because of the pressure of my weight on my joints.”
“Later that week I remember being tagged in a photo on Facebook and nearly fell off my chair with shock on how my poor body had become so overweight.”
“Yep a full visual of you at your heaviest really puts things into perspective. ‘It’s not a bad photo’ I told myself.”
“I actually realised that how I saw myself was not how I really looked. This was the push and motivation I needed to start my journey.”
Kashmir says her determination ‘came from within’.
The new mum started simply, by walking stairs while carrying her young daughter and going for strolls with the pram. Then she started personal training sessions once a week and began watching what she was eating. Now, Kashmir happily says she’s living her ‘best life’ and is inspiring others to do the same via her Instagram page – which has more than 10,000 followers.
“From the start of my fitness journey I had never imagined I would have the will-power and determination to achieve the results I have today,” Kashmir admits.
“Remember you don’t have to be great to start but you have to start to be great.”
But it hasn’t been easy for the mum – and it’s something she’s open about.
“Despite all the strain and challenges with exercising in an overweight and heavy body I kept going,” she says.
“I turned up and gave 100 per cent. I knew that I needed this, not just the physical benefits but the mental too.”
Now, every Sunday Kashmir spends time prepping meals for the week ahead – focusing on four days at a time.
“I like my food to stay fresh in the fridge so any more than four days is a waste unless it’s freezable,” she says.
“Also I like to eat out a few times a week so this gives me variety so I wont get bored or waste food by throwing it out.”
While Kashmir doesn’t follow a specific meal plan, she does count macros.
“Breakfast this week is a chocolate protein smoothie with 55g blueberries and 200ml unsweetened almond milk,” she explains.
“Lunch is creamy chicken mushroom pasta. 100g Vetta high protein low carb pasta. 1 serve of creamy mushroom Chicken Tonight sauce, 40g mushrooms and 50g broccoli.
“Dinner is 45g garlic prawns with 125g cauliflower fried rice, 60g mixed corn capsicum, peas mix and 1 serve of parsley white sauce with crushed garlic.”
This article originally appeared on New Idea
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