My name is Chrissy, and by the time I turned 20, I weighed 265 pounds. I had allowed myself to grow up and settle into the obese subculture that we have created in order to allow overweight and obese people to feel comfortable and accepting about themselves. I was eating fast food and hating exercise, all because I truly believe that it was okay for someone like me to be that way. Genetics had placed me in the “fat crowd.” And I’ll be damned if I was going to fight that. It was the life! I got to eat whatever I wanted, never had to work out, and it was all okay because I was a “big girl.” Sure, there were times I felt terrible about myself. Times when I hated that I couldn’t just be normal-sized. I yo-yo dieted for years, but to no success. So I decided I would embrace being fat.
In February 2009, I began working at an all-natural grocery store. With the amount of fresh food and alternative options at my fingertips, I decided to do what I had considered for years: adopt a vegan diet. Inherently, my body gained energy and I began to be more active. The combination of the two allowed me to successfully lose 80 pounds and maintain that weight with little to no effort. It took approximately 2 and a half years, and I still have more weight to lose. In the process of this lifestyle change, I discovered my true passion: cooking. To me, cooking is an art. To take high quality ingredients and formulate a meal that not only stimulates your senses but nourishes your body. To manipulate the colors, flavors, aromas, and textures of food to create a nutrition-filled masterpiece.
This blog is dedicated to telling my story, through the good and bad, as well as sharing recipes and cooking videos (to come by January 2012). I hope to offer insight, encouragement, laughter, and lifestyle and cooking tips. I will be sharing my most honest thoughts along the way, both from before and after the lifestyle change, in hopes to shed some light on how it really feels to be a fat girl stuck in a fat world, and also to allow some insight on the possibilities to break free.
I’m also starting a small sprouted grain foods company. Follow my progress over here: Sprout Out Loud Foods.
Thanks for reading!
DISCLAIMER: I am in no way professionally trained or certified in nutrition. The information presented in this blog is not intended to take the place of nutritional guidance from a professional. The knowledge I present has been collected through casual research over time, and much of it is just my own deductions and ramblings.