Butter to Better: My Journey in Healthier Eating

Elizabeth Flake is a Healthiest You contestant with the Chapel Hill Gymnastics Team

I’m starting to figure out this whole “diet” thing. You get so sick of eating healthy food that you’d rather eat nothing than waste even minimal calories on some Brussels sprouts if it saves you from suffering through another bite.

You see I grew up in the rural South where a “balanced meal” consisted of fried meat aside some sort of potato and white bread. You didn’t even get an option for a beverage, as it was sweet tea or bust. It wasn’t all bad – we did have fresh vegetables (usually fried) and fruit (in pies) – but considering the copious amount of Crisco necessary to make these meals, they obviously can’t be considered “healthy.”

While I still have plenty of cheat days and #SoulFoodSundays, the last couple of years I’ve become much more aware of what I’m eating. I try my best to use fresh ingredients, cut out preservatives and processed food and opt for more vegetables and leaner meats. As far as I’ve come I still had a lot of work to do.

I was recently selected for WRAL/Chapelboro’s Healthiest You Challenge, which kicked off March 1^st. The challenge consists of 64 local residents trying to improve their overall wellness. We are working out in groups, taking Health/Nutrition classes and making healthier choices together. Our performance is based on a point system in which we are rewarded for various small successes like making time for buddy workouts and drinking more water, to more concrete metrics such as loss of pounds and inches.

Since I’m so determined, I made that final shot at completely committing myself to healthier eating when the challenge began.  I’ve been measuring portions and haven’t had many cheat days…barely even any cheat meals for that matter. As tired as I may be of doing dishes, I’ve only eaten out once in the last 10 days (which was a low-carb omelet when I forgot my breakfast and I didn’t even eat the home fries because the menu called them hash browns…I take great offense to these terms being used interchangeably).

I’ve been eating so well I get excited when I simply treat myself to Greek yogurt with fruit on the bottom. If I get really desperate I’ll grab a couple of almonds coated in dark chocolate that I’m keeping on hand in the fridge to survive any emotional breakdowns with the least amount of sugar possible.

The only beverages I’ve consumed other than water have been black coffee (as a favor to everyone else), green tea and some red wine during UNC’s tourney games because I can’t be hungry and completely coherent during these late tip-offs. In my defense, a recent study also suggests red wine can promote weight loss.  I’m going to take their word on that…some things are best not to question.

We are heading into Week 4 and I’m better adjusting to all these recent lifestyle changes. I still serenade the few carbs I do allow myself but I’ve started seeing some results and I don’t loathe my boyfriend quite as much for his Friday Cook Out tray tradition.

While I’m not likely to restrict my diet quite to this extent after the challenge is up, I’m pushing myself to stay on track the next three weeks and will finish out strong. I’ll probably still glare at anyone eating dessert within 10 yards of me and am still a devout follower of the Bacon Discipleship but I’m proud of where I’m at and will continue to learn about what I’m putting in my body. I am making lifestyle changes for the long-term that I know will stay with me well beyond this six-week challenge.

Considering I am guilty of trying to convince Bojangles into endorsing me on multiple occasions, I have confidence in anyone trying to make this leap. If I can do this, you can too! I suggest starting with the smallest of substitutions and working your way up to the more drastic changes. Eventually it does become a bit easier and I’ve noticed my body doesn’t even want all the bad food I used to consume. It’s going to be worth it…I promise.

And for the record, Brussels sprouts aren’t all that bad roasted in olive oil. Would likely be better in butter, but I digress.