5 Tips to Maintaining Your Weight—Even if You’re Not at Goal

These might be controversial opinions, so please know from the start that these are 100% my own thoughts on maintaining one’s weight. For me and my clients, ultimately what matters most is reaching goal and knowing how to stay there—NOT how long it takes. Sometimes, we all need to take a pause when on plan {regardless of what program or diet you follow}, and to me, the most important thing during those times is maintaining. Nobody wants to take a pause and undo weeks or even months of hard work. Not only is it crushing to see all of that work undone, it doesn’t set us up with a winning mindset. Instead, we tend to beat ourselves up, which is a terrible cycle to get trapped in. And, in fact, “In a meta-analysis of 29 long-term weight loss studies, more than half of the lost weight was regained within two years, and by five years more than 80% of lost weight was regained.” So in that spirit, here’s how I maintain during any pause {or once you hit goal} so that you NEVER have to start over.

  1. Be Relentless. How? Set a number range on the scale that you are ABSOLUTELY RELENTLESS about. No exceptions. For instance, let’s say you pause and you’re at 172 lbs. Set your range to 170-175 and be vigilant about staying within that range. Even if you aren’t a daily weigher on plan, way yourself daily and if you get towards the top of the range, go back on plan for a day or two to ensure you stay within range. Being on pause doesn’t mean everyday has to be a foodfest, right? It’s about having a little freedom to enjoy the moments that matter most. And, over time, this will help you find balance and you’ll know what makes your weight go up and what keeps you steady.
  2. It’s NOT All or Nothing. Every bite counts, so don’t waste a single one {literally} on anything that doesn’t provide the ultimate satisfaction. If you want to try something, ok, but stop when you’re satisfied. If that’s one bite, great. Five? Ok. But pay attention and be mindful. Maybe after three bites, you’re just over it. Every bite adds up, so don’t waste it on mindless eating. Choosing to not be on plan is just that—a choice. So be choosy about everything you eat, because when it comes from choice, you’re in control. And when the holidays end {or vacation, or a rough patch at work or in life, or whatever reason you’re on pause ends} and you get back on plan, you’ll do so coming from a place of power, not of feeling defeated. And won’t it be awesome to get back on plan and have maintained? That way, the only thing that’s changed is your timeline. No beating yourself up. No needing to lose pounds you’ve already worked so hard to lose. And if you’re just reading this and you’ve already gained a little, START BEING CHOOSY NOW. The sooner you make that u-turn, the sooner you’ll reach your destination—just like when you’re driving and get lost.
  3. Start each day on the right foot. Unless you’re planning a special meal in the morning, whether it’s the holidays or you’re on vacation, start every day on plan. You’d be amazed at how it positively impacts your mindset for the day {every win adds up} AND how it sets you up when it’s time to get back on plan. Habits are everything when it comes to long-term success. On Optavia, whether I’m on pause or not, I start each day with two shakes: one at 8:30am and one at 10:30am. In fact, if I don’t start my day off with a shake, I just feel off. And even when I have breakfast plans, I still start the day with one shake. It helps me mentally feel in control and on plan, even if the rest of my day isn’t going to be.
  4. Don’t do it alone. Whether it’s your coach, in the case of Optavia, or a friend or partner, share what you’re doing with someone else. Let them know that this is a planned pause {you are 100% in control of this and it’s a choice you’re making} and let them know when the pause is ending. Be clear. Be intentional. And, if it’s someone you’re comfortable doing so with, send them your weigh-in number or weight change {up or down} each day. So using my example above, if your pause range is 170-175, but you don’t want to share the number, tell them, “My range is zero to five pounds. Today I’m at 3.5 lbs.,” and the next day you could say, “I’m at 3.2 lbs.” As long as they know that you can’t go above five and if you get close, you’re fully aware of it and taking the steps to turn it around, the added accountability is so powerful.
  5. Keep Track. This one is probably the most difficult, but whether you write it all down in a notes app or track it in an actual diet app, itemized like LoseIt or with photos like dietSNAPS, acknowledge what you’re eating. I prefer photos because it’s PROACTIVE {meaning you have to take a pic and really consider what you’re eating before you eat it} rather than REACTIVE {after the fact.} I also think pictures are wayyyyyy easier {Who wants to write down every bite? 1/4 cup of tomatoes, 1T of creamer, three olives, etc. Not me, but do what works for you.}. Here’s an app I created with my sister over ten years ago that uses photos to track your daily food log. Alternatively, you could just use your phone’s camera and take photos as you go about your day. Whatever you choose to do, document what you’re eating in some way. I promise —it makes a huge difference.

Ultimately, a pause is not the end game and a pause is not a reason to go crazy. It’s a choice. Make everything about it intentional and set yourself up to win. And when it’s over, it’s over. Follow these tips and the only thing that will have changed in the end is your timeline.

You’ve got this!

Cheddar & {1/2} Sausage Biscuits

I’m always looking for ways to hack my fuelings so they eat more like a mini-meal and this one DEFINITELY fits the bill!

As with many hacks, there’s a little trial and error. With this one, the first time I made it, I used full chicken sausages. Two sausages, depending on brand, generally equal one lean, but using up my entire lean between two fuelings created a not-so-great day for me, so I switched to breakfast turkey sausage links instead. Two links {much smaller than the full-sized chicken sausages} equals 1 oz off your Lean, which still left me with almost my entire Lean and the results were just as satisfying. However, because I didn’t use up all of my Leans on this batch, I added 1/4C of reduced fat shredded cheese, which is only 1/4 Lean, to create a cheesy crust—WELL worth it! 

One note about the turkey sausage: because of the sodium content, you can only have two links per day. That’s why I only used two {on half the batch} and not four {on the full batch}.

All of that said, what I hope you take away from this recipe is that the potatoes and biscuit fuelings with only 10T of water make a great base for almost anything: you could add sautéed mushrooms and mozzarella OR line the tins with thinly sliced zucchini and then pour in the batter OR place a piece of turkey pepperoni at the bottom and add some mozzarella and then dip the finished muffin in marinara. The options are truly endless, but this makes for a great base that doesn’t add any condiments. Just packets and water. What you do from there is up to you! 

Don’t forget that with two packets, this equals TWO FUELINGS. I used a mini-muffin tin, so that made 12 muffins or SIX PER fueling. You can either save half for later in the day or split them with a friend or family member doing Optavia with you. If you do split them, feel free to add sausage to ALL of the muffins, since you can each have two sausage links per day. And, of course, for a vegetarian option, you can omit the sausages altogether or use a veggie sausage. Just be sure to confirm how those sausages are counted with your coach or Optavia Nutrition Support.

PS. The ones I made are great with SF ketchup if you have a condiment to spare!


  • 1 Smashed Potato packet {either flavor}
  • 1 Buttermilk Cheddar Herb Biscuit packet 
  • 10T Water {or 4 oz and 2T}
  • 2 Breakfast Turkey Sausages {subtract 1 oz from your daily Lean}
  • 1/4 C Reduced Fat Shredded Cheese {1/4 Lean}


  1. Preheat oven to 400 degrees
  2. Mix the two packets with water and combine well 
  3. Spray muffin pan
  4. Sprinkle cheese evenly between muffin tins 
  5. Distribute the mixture evenly between muffin tins
  6. Place one piece of turkey sausage in each of SIX muffins
  7. Bake for 20-25 minutes or until browned

Smashed Potato Bagel Hack

In the mood for a bagel? I’d seen this hack a bunch of times, but totally got it wrong the first time—I made it per the packet instructions and the batter was too thin. So, to get a solid “bagel” you add two tablespoons of egg whites and a pinch of baking powder per smashed potato packet. I made two packets at a time and added an extra tablespoon of water. It was just too thick otherwise. I then sprayed Pam into my silicone donut mold and sprinkled a little everything bagel seasoning at the bottom. That way, you get seasoning on all sides. I placed the mixture inside two molds and then topped with a bit more bagel seasoning.

Bake in an oven for 12-15 minutes at 350. Then, remove, slice and either air fry for a few minutes or pop into a toaster to get it super crispy. Top with whatever you’d like—just be sure to account for it from your daily allotted leans/greens/fats/condiments.

Enjoy! 🥯🥯🥯

Mini Crock Pot: a worthy addition to your kitchen

You know the saying, “Mom’s always right”? Well, in honor of Mother’s Day, I’m sharing this recipe that came about because of my mom.

My parents started Optavia in January and are rocking it SO hard! I can’t even tell you how happy I am about that!!! A few months ago, my mom saw a post in the FB group about the Mini Crock Pot. Since I always pulverized my pastas/soups and turned them into muffins or wafffles, it wasn’t even a consideration for me to buy one. Well, she kept telling me how awesome they were in the Crock Pot, so I broke down and bought one. The results? AMAZING.

Of course, I always add a twist, so I combined the pasta fueling with spaghetti squash. Here’s how I did it:

For two fuelings {you can make up to four at the same time in the mini Crock Pot}:

1. Add two packets of Spinach Pesto Mac {or any pasta you like} to the crock pot
2. Add 1C of water {4 oz per fueling ~ same as packet instructions}
3. Mix well
4. Plug Crock Pot in and cook for one hour and fifteen minutes 
5. A few minutes before that’s ready, add 1.5C cooked spaghetti squash to a pan and heat up
6. Add pasta to pan and cook until the remaining liquid/consistency is to your liking
7. Split into two fuelings and enjoy!

PS. The cheese on top is NOT necessary. It just makes for a prettier picture. 🙂 PPS. Link to the mini Crock Pot in my bio.

NOTE: if you just want to eat the pasta as-is and NOT add it to a pan with spaghetti squash, leave it to cook for an additional 15 minutes so more of the liquid absorbs.