My personal food and lifestyle blog: http://www.j3nn.net I keep my daily menus, pics, thoughts on calorie cycling and more on there. I started my weight loss journey in June 2007 and have maintained a 60+ lb loss over the past 2 years. I still have a long way to go, but I'm not in a rush. I don't "diet" the conventional way, that is, I don't restrict my calories very low. I eat on average 2000-2800 calories a day and workout 5-6 days a weeek, both cardio and strength training. I'm a firm believer in eating at or close to your maintenance calories for your goal weight. I gave up on trying to lose weight fast, in unhealthy ways. I created a plan for myself that's enjoyable and I can stay on for the rest of my life because I don't deprive myself of anything. I don't have a time frame for my weight loss. I'm happy with losing .5 to 2lbs a week or a month -- but I don't obsess with the scale on a daily basis. I look at my averages over a month's time. I'm in this game for the life and life includes a lot of really tasty foods that I don't deny myself all the time. Deprivation leads to failure. It's all about moderation and eating good, whole foods most of the time and giving yourself some slack other times. I don't have a specific time frame in mind, so I don't care if it takes 5 or 10 years to get to my desired weight and body composition. There will be ups and downs, and everything in between. It's all about balance, not perfection. What I have learned the most throughout this journey is that I am happy with myself no matter how much or how little I weigh. I want optimal health above anything else, because in the end that's all that really matters. One of my favorite quotes: "Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system" "I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings." "The pleasures of the table " that lovely old-fashioned phrase " depict food as an art form, as a delightful part of civilized life. In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal." From "The Way To Cook," written by Julia Child and published in 1989.

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