At 68, Janet is Down 87 Pounds and Ready for Reboot 2024! + Twice Baked Potato Recipe
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- čas přidán 10. 01. 2024
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
Janet’s Bio
I gave myself a weight problem at the young age of 12 by going on a diet to lose five pounds! I starved myself and lost the five pounds and immediately overate, gained it back and more. So, I tried dieting again, but it took a bit longer to lose the then ten pounds and again I gained that back and more. When my weight reached 199 ¾ I stopped weighing myself. By then I had tried every diet I could find and at this point I couldn’t lose weight anymore. My body had become a fat storing machine. I would try weight watchers and lose maybe a quarter of a pound one week and then plateau for two weeks. It was very frustrating. At age 30, I finally realized diets don’t work and I stopped dieting which resulted in no more binging! Over the next ten years, I was able to get off 40 pounds and stalled at an unhappy 150-160 pounds for years
Fast forward to a cycle tour I was on in March of 2020 where two of our group had shifted to vegan. My husband Stephen and I thought now these two were really off the deep end. Charlie lent us the DVD “Eating You Alive” which our group watched in June on a bicycle tour in Eastern Oregon. We all stopped eating meat right then. I had gained 7 pounds since the March tour by eating more salads with full fat homemade dressing! Then I listened to “How Not to Die” on CZcams and bought Dr Gregor’s Cookbook. In June, I decided to ‘put it to the test’ starting July 1st and told my husband I was just going to make things from the cookbook to see if it really worked. I also got bloodwork done and saw I had Cholesterol over 200, blood pressure at 130/80, weight 159, Heartrate 74 and A1C at 5.6. Magically the weight started to come off. Stephen wasn’t going to join me at first but after he tasted the first couple of meals he was taking full helpings and liked the taste so much he joined me. Stephen weighed in at 173 which was more than he had ever weighed. His Cholesterol was high, and his doctor wanted him to start taking statins. I was over the moon when he decided to join me. I soon found Chef AJ and I watch her interviews every day.
Since going WFPB SOS-free in July 2020, I lost 46+ pounds and Stephen lost 34. Our cholesterol is now in a normal range and our blood pressure averages around 108/70. My heart rate is back down around 44bpm like it used to be. I weigh 113 pounds and I feel amazing!
I cycle tour and in August did a 30-day tour up through National Parks into Canada and I was eating WFPE SOS free, and I had wonderful food the whole tour. Next, I spent a month in Australia, and I spent the whole time eating nothing but plants and loved it. I started a CZcams channel to show others how to travel and cook and eat plants no matter where you are.
I am a retired physical therapist and have always been interested in preventative medicine. I love to exercise and ride my bike, lift weights, walk, hike, and just enjoy being active. We remodeled our home from 2021 to 2023 and we stayed plant exclusive with no running water or heat for most of the winter of 2022! We are learning how to grow our own food and sprouting broccoli seeds!
I started a pod which I call Kitsap County Podsters, and I post to a Facebook group I created for it. Last year I started having Pod potlucks and cooking/food prep demonstrations for my area. I volunteer with the local bike club, and I am the treasurer and Ride Coordinator which keeps me very busy! We also lead mostly short tours of a few days up to four weeks during the summer months.
Both Stephen and I fasted at True North for 5 days with a three day refeed in November/December 2022 and that was an amazing experience.
I hope to inspire and assist all those who are open to shifting to a WFPE SOS. Save your life, save the animals, and save this sacred planet.
🥔 Speaking of potatoes! Accidentally discovered the best homemade potato soup ever. I baked 8 russets (fork poked, no oil, just placed whole on a parchment lined baking pan) at 400 degrees for 60 minutes but something came up and I ended up leaving them in for another 30+ minutes. I’m new to baking potatoes and didn’t realize they could over cook. When I finally took them out of the oven, the skin was very rough, overly hardened in spots to an overcooked crust. The crust was not really edible. I split them to cool and scooped the insides out with a spoon. It didn’t scoop out easily so I had to cut into the potato with the side of the spoon and take out a full spoonful of potato at a time. Then when most of the potato was scooped out, the rest was easier to scrape with the spoon. I added all this potato flesh into a water-based soup that had cooked for 30 minutes already of: leek, garlic, diced carrot, diced celery, diced fennel, diced green zucchini, and very mushy navy beans. Simmered for another 10-15 minutes. Here’s the interesting thing…I expected the potato chunks would melt into the soup base but instead the chunks and lumps remained and it was an incredible texture! The chunks of potato were like tender dumplings. My husband and I loved it. Definitely upgraded the regular potato soup to something special. We call it Spectacular Potato Dumpling Soup,or SPD Soup.😂 Love your channel Chef AJ💗
Thank you for sharing your SPD recipe…sounds wonderful!! 🥔
I just use the leftover potato water that potatoes were boiled in for soup. There are leftover chunks & pureed potatoes in it. I just pour off some of the water & add nutritional yeast, turmeric & onion powder. Delicious.
Right!!! Janet is absolutely correct!
What a happy accident, @Maggie-zr2ow 🥔😋 Thanks for sharing!
Love the simplicity, @Janet!
Things are changing for me in the kitchen as well…it used to be my least favorite place (would rather be out on my bike)👍 but now it’s like a new hobby for me and it just keeps getting better (although there’s lots of room for improvement). I live alone so making a pot of something is like batch cooking😊
Thank You 💖 please have her on again 🎉🎉🎉
Loved this episode and Janet's energy. So uplifting. Thank you Chef AJ as you continue your mission.
Our pleasure!
Janet is an inspiration! I'm looking forward to making her twice-baked potato recipe too.
Can’t wait to connect with Janet👍 Thank You for all the wonderful people you introduce us to. From the bottom of my heart….I thank you❤
Dearest Chef AJ 😍 Dearest Janet ❤ how lovely-more-than-lovely to hear the AMAZING Janet here with you again and cooking for us! Thank you both, so very much for this video dear Ladies, I used to pop in every now and then to Janet on her channel she's SO INSPIRATIONAL (like you Chef AJ ❤ ) I lost all my excess weight during the build up to the Pandemic and have maintained that loss, even losing more weight over the holidays and I shall be 70 in a few months. I'm at a much healthier weight than I had been in decades thanks to eating plant exclusive and SOFA'S FREE (again, thanks to lovely Chef AJ ❤)
What an inspiration! Thanks for this interview ❤
I just signed up for the Reboot....so excited!!!
Where can I sign up?
Link is in the show notes!
Janet, you are such an inspiration. 🙂
Very inspirational 👍🏾!
This was so encouraging Thanks for sharing. I started 8 weeks ago and soak it all in.
Hi Janet! Fantastic success! Joy and enthusiasm radiate from you! You’re showing us how to live heathy and happy. 🥰
Great video!
I love Janet! 👏👏👏
What was the coffee substitute she mentioned her sister trying to get off coffee? Sounded like Sam-ay?
Sei Mei is the name. I hope this is how it is spelled!
One of my dreams I life is to taste AJ's vegan cooking.
🤩🤗🤭
I want to know more about the reboot.
Link in the description.
Can you tell us where you got the arugula kit from?
Can someone explain what 'staying on the other side of the red line" is?
It is in reference to a calorie density food chart .The foods to the left of the red line on the chart are the least calorie dense.
Yay, @Janet!!! 🚲🚲🚲💓
Chef AJ,
I would love to join you reboot but I am scheduled at TrueNorth Health Center starting January 19th to February 2nd. How could I possibly join this session? I am a follower and a fan of yours.
Thanks
What was she using that was in a small can ?
Now I don't remember!!! Was it a tin can?
I love her! Can totally relate to her share. Especially how diets cause binge eating. P.s. I used to work at Jenny Craig. Glad they are out of business now. They were horrible.
Where can we follow Janet?
please check the show notes for contact info
What is SOFUS? I’ve never heard that term before.
sugar, oil, flour, alcohol, and salt free
@@CHEFAJ I’m no longer a drinker of alcohol! I’m also down 70 pounds since I appeared on Terry and Angel’s show! I’ve been doing Doctor Esselstyn’s protocol and did his appointment in December! I’m loving my new lifestyle. Being a former Creole restaurant owner, I’ve learned how to make my favorite foods WFPB w/no oils salt or sugar!
Is it bad to have oatmeal and fruit for breakfast?
No Beverly, just have a bowl of veggies first. You will feel more satiated!
ATL!!!!
What is the reboot ?
Please consider subscribing to my newsletter to find out!
www.chefaj.com/instant-pot-download
Better to starve yourself with Ozempic than to starve yourself with Jenny Craig! Lol
This must have been filmed like 7 months or so ago because Jenny Craig went bust in May. Oxymoronic that a weight loss company goes bust now when it's needed the most. People are switching to diets, good and bad, and Ozempic and fellow drugs.
What is SOFAS free?
sugar, oil, fat and salt free
Incorrect: It is sugar, oil, flour, alcohol, and salt free. You cannot be 100% fat free
sorry I messed up. I couldn't remember that the f was flour and and the a was for alcohol.
What does SOFA stand for? I know SOS free, but the F??
"F" stands for flour