Maureen Jameson carried what she considered baby weight for years, even after her kids reached high school. But last year, when she turned 60, she supplemented her three-day-a-week swimming regimen with a personal trainer.
“He pointed out that you exercise maybe an hour or an hour and a half a day, and all the rest of the day your diet has a whole lot more to do with your weight than your exercise does. So, I decided if I was going to do all this exercise, I might as well be more reasonable about what I eat.”
Jameson, a University at Buffalo associate French professor, now eats mostly vegetarian, a choice buoyed by her trimmer figure.
Talk about your typical eating day.
For breakfast: steel cut oatmeal with handful of pecans and half a banana, juice of one whole grapefruit, 8 ounces of coffee with half-and-half. Post-workout snack: either two or three small mandarin oranges or 1 to 2 ounces of roasted, salted sunflower seeds. Lunch: homemade vegetable stew on a bed of farro or quinoa. The stew is tomato-based and very spicy. Plus half cup of Greek yogurt, two mandarin oranges. Afternoon snack: organic chips with cilantro/jalapeño hummus dip. Dinner: Salad of raw vegetables on bed of grain; in salad carrot, cucumber, green onion, quarter avocado, celery, grape tomatoes; sprinkling of grated cheese or handful of black olives; balsamic vinegar and sesame or walnut oil; glass of wine; half bar of dark chocolate – that’s the indulgence!
– Scott Scanlon