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Balancing exercise, diet

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

On the Web: Find a recipe for Maureen Jameson’s vegetable stew and learn about the Nickel City Splash swim club at