Veronica Rodriguez set herself up for failure before making changes. Here’s what she learned about not giving up.
Height: 5ft 5in
Before: Age: 29, Weight: 220lb
After: Age: 35, Weight: 155lb
One of the challenges I faced was a lack of self-confidence. At the beginning, I was so embarrassed to work out at a gym because I felt like everyone would be starring and laughing at me.
The turning point
It was when I went to a clothes store one day and started crying in the fitting room because nothing fitted me. I was already in the plus size section and didn’t want to go bigger.
I was inspired by my cousin who was running half-marathons. I thought to myself “I can do this” and decided I wanted to run a half-marathon before I turned 30. I started jogging on the treadmill and then on the streets. Then I signed up for a 10k race, and in the same year completed my first half-marathon.
Once I started seeing the pounds and inches drop I was determined to keep going. My husband was my biggest supporter and he was also on board with me. I also fell in love with indoor spin classes and how my instructor was always so pumped; it made me want to become a spin instructor myself. I’ve been teaching spin classes now for the last two years and it’s been an ace experience.
1. I have dark chocolate in my bag and at home because sometimes, it just helps satisfies my cravings.
2. Write out your workout schedule for the week, but allow for flexibility.
3. Remember that setbacks happen. Stay focused and don’t give up.
4. Take photos along your journey and post on social media. It will help with accountability.
I start meal prepping on Sunday nights and take all my meals and snacks to work. I also use My Fitness Pal to log all of my food which help keep me on track. It was tough and overwhelming at first but I got the hang of it.
Meal 1: 2 whole eggs, 2 pieces of Ezequiel bread, 1/2 avocado (during workout) one scoop of BCAA & Glutamine.
Meal 2 (snack): Fruit and one scoop of protein with almond milk and greens.
Meal 3: 4oz lean meat, ∂ cup brown rice, veggies.
Meal 4 (snack): Turkey breast roll-ups or a small salad with 3oz chicken.
Meal 5 (snack): Fruit and almonds.
Meal 6: 4oz lean meat or salmon and a side of spring mix or veggies.