cdkitchen > cooking experts > amy powell
I have a confession to make. I have lost weight in the last year. Quite a lot in fact for a person who wasn’t overweight in the first place.
No, I am not sick. Nor have I been on some crazy new faddish diet. I did not lose weight overnight not did I really lose it consciously. One day I just woke up and realized my clothes had gotten big. Which got me thinking, how did this happen if I wasn’t trying?
I can’t say I know the answer definitively. Because I wasn’t trying, I wasn’t measuring, no counting calories, no counting carbs, no scales. To the best of my knowledge I have simply lost weight the old fashioned way. Slowly, over time, the result of a variety of factors.
Since weight gain is the national epidemic, and weight loss its inevitable obsession, I thought it might be helpful to share some insights on the lifestyle changes that have affected my weight, and overall health, in the last year. These tips might not work for everyone, but if one or two do, maybe one day you too will wake up to the happy discovery that your pants don’t fit, this time because they’re too big.
Sleep: A year and a half ago, I left a stressful job that had me on a plane several times a week sneaking in neck-cramp inducing naps wherever I could get them. I get paid less now but my life is more flexible, my bed more comfortable, and I spend a lot of time in it. Studies have shown that sleep deprivation leads to an abundance of the hormone ghrelin that tells you to eat. That, combined with a slower metabolism (another nasty side affect of sleepless nights), can lead to weight gain. Solution? Sleep more at night and take more naps. Maybe just not at work.
Exercise: I have always been a workout-aholic, putting in five to six days a week while friends struggled with two or three. But even when I was training for half marathons, it didn’t necessarily lead to weight loss. One unfortunate side effect of running I have to manage is a sensitive stomach. To avoid losing my lunch (literally) I try hard to avoid irritating foods in the day or two before run day--nothing fried, low acid, limited spice, and over all low fat. It seems to be working. The less time I spend feeling ill because of what I ate, the more efficient my workouts have become.
Diet: The biggest change I’ve made is eating more from home. The old me was forced to eat lunch out usually four days a week while on the road, dinner probably five nights when I factored in social time. My life now allows me to prepare lunch at home most days. Smaller portion sizes, ingredients I control and, most importantly, food that I want to eat because I’m making it, not because it is just what’s available on the menu. All this leads to healthier food choices.
Other than my consciousness of pre-run foods, I don’t forbid anything. I eat white pasta and brown rice, fatty ahi tuna and pork stir-fry. I use olive oil and butter. I like pancetta on my spinach salads and broccoli rabe with my orchiette and sausage.
That being said, I stick to a few rules because they are what make me feel good not because any diet book told me what to do.
1. I always eat breakfast. A bowl of multi-grain hot cereal or an English muffin with jam will do.
2. I eat protein with every lunch and dinner, but generally not a lot. I treat it more as a condiment, shredding chicken for lettuce wraps or eating a light omelet with salad for lunch. It is enough to keep me full and repair tired muscles.
3. I eat a varied diet of fruits, vegetables, fiber, and carbs in abundance, fat and protein in moderation. Not included in that variety is much processed food. It is a rare day I open a bag of Doritos and never do I stock up on dinner from the frozen food aisle.
If there is anything diet advice ever gets right it is that there is no magic bullet and losing weight, if done safely, will not happen overnight. Exercising, sleeping more, eating well, these are all steps that lead to an over all healthier lifestyle. Accomplish that, and the baggy pants are sure to follow.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1291-losing-weight/
How Bacon and Pasta Helped Me Lose Weight
I have a confession to make. I have lost weight in the last year. Quite a lot in fact for a person who wasn’t overweight in the first place.
No, I am not sick. Nor have I been on some crazy new faddish diet. I did not lose weight overnight not did I really lose it consciously. One day I just woke up and realized my clothes had gotten big. Which got me thinking, how did this happen if I wasn’t trying?
I can’t say I know the answer definitively. Because I wasn’t trying, I wasn’t measuring, no counting calories, no counting carbs, no scales. To the best of my knowledge I have simply lost weight the old fashioned way. Slowly, over time, the result of a variety of factors.
Since weight gain is the national epidemic, and weight loss its inevitable obsession, I thought it might be helpful to share some insights on the lifestyle changes that have affected my weight, and overall health, in the last year. These tips might not work for everyone, but if one or two do, maybe one day you too will wake up to the happy discovery that your pants don’t fit, this time because they’re too big.
Sleep: A year and a half ago, I left a stressful job that had me on a plane several times a week sneaking in neck-cramp inducing naps wherever I could get them. I get paid less now but my life is more flexible, my bed more comfortable, and I spend a lot of time in it. Studies have shown that sleep deprivation leads to an abundance of the hormone ghrelin that tells you to eat. That, combined with a slower metabolism (another nasty side affect of sleepless nights), can lead to weight gain. Solution? Sleep more at night and take more naps. Maybe just not at work.
Exercise: I have always been a workout-aholic, putting in five to six days a week while friends struggled with two or three. But even when I was training for half marathons, it didn’t necessarily lead to weight loss. One unfortunate side effect of running I have to manage is a sensitive stomach. To avoid losing my lunch (literally) I try hard to avoid irritating foods in the day or two before run day--nothing fried, low acid, limited spice, and over all low fat. It seems to be working. The less time I spend feeling ill because of what I ate, the more efficient my workouts have become.
Diet: The biggest change I’ve made is eating more from home. The old me was forced to eat lunch out usually four days a week while on the road, dinner probably five nights when I factored in social time. My life now allows me to prepare lunch at home most days. Smaller portion sizes, ingredients I control and, most importantly, food that I want to eat because I’m making it, not because it is just what’s available on the menu. All this leads to healthier food choices.
Other than my consciousness of pre-run foods, I don’t forbid anything. I eat white pasta and brown rice, fatty ahi tuna and pork stir-fry. I use olive oil and butter. I like pancetta on my spinach salads and broccoli rabe with my orchiette and sausage.
That being said, I stick to a few rules because they are what make me feel good not because any diet book told me what to do.
1. I always eat breakfast. A bowl of multi-grain hot cereal or an English muffin with jam will do.
2. I eat protein with every lunch and dinner, but generally not a lot. I treat it more as a condiment, shredding chicken for lettuce wraps or eating a light omelet with salad for lunch. It is enough to keep me full and repair tired muscles.
3. I eat a varied diet of fruits, vegetables, fiber, and carbs in abundance, fat and protein in moderation. Not included in that variety is much processed food. It is a rare day I open a bag of Doritos and never do I stock up on dinner from the frozen food aisle.
If there is anything diet advice ever gets right it is that there is no magic bullet and losing weight, if done safely, will not happen overnight. Exercising, sleeping more, eating well, these are all steps that lead to an over all healthier lifestyle. Accomplish that, and the baggy pants are sure to follow.
Bucatini with Cherry Tomatoes and Bacon
Made with black pepper, fresh basil, olive oil, bacon, salt, bucatini pasta, garlic, cherry tomatoes
Made with black pepper, fresh basil, olive oil, bacon, salt, bucatini pasta, garlic, cherry tomatoes
Serves/Makes: 8
- 8 slices thick cut bacon
- salt
- 1 pound bucatini pasta
- 3 cloves garlic
- 1 pint cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 10 fresh basil leaves, torn
- black pepper
Bring a large pot of salted water to a boil.
Meanwhile, heat a large saute pan over medium high heat. Cut bacon into 1-inch pieces. Scatter the bacon in the saute pan. Stir occasionally for 10-12 minutes until bacon is crispy. Transfer bacon to paper towels to drain.
Pour off bacon fat into a small bowl. Turn off heat on the burner and use paper towels to wipe out the pan getting ride of any burnt bits.
Once water is boiling, add pasta. Cook according to package directions until al dente. While the pasta is cooking, mince garlic and cut tomatoes in half.
When the pasta is about 2 minutes away from being al dente, return 2 tablespoons of reserved bacon fat to the saute pan and place the pan over medium heat. Add the garlic and cook for about 2 minute until softened. Add tomatoes and toss for 1-2 minutes until warmed but still structured.
Use tongs to transfer the pasta to the saute pan along with a half cup of the pasta water. Toss for a minute to combine. Drizzle with olive oil and basil. Season to taste with pepper.
Remove from heat and toss again. Arrange in a large pasta platter and garnish with the reserved bacon.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1291-losing-weight/