Heidi Gauthreaux of Oceanside doesn’t just talk turkey, she eatsit, too. In fact, she sliced off 11 pounds this spring bysubstituting turkey for fattier foods. She also trimmed inches fromher waist, buttocks and chest.
“I dropped a bra size,” the physician’s assistant laughs. “Itsounds like a bad thing, but my shirts fit better now.”
Gauthreaux’s leaner look began taking shape during herparticipation in the Jennie-O Turkey Store Lifestyle Challenge. Theturkey-product manufacturer held a nationwide promotion in Januaryasking people to write an essay about how Jennie-O could help themlead healthier lifestyles. Twelve finalists would be selected toapply their own 45-day nutrition and fitness programs, and theperson showing the most progress would win $25,000.
Gauthreaux, though not the winner, was one of the 12 finalistsand saw results. (Tina Foca of Charlotte, N.C., won the $25,000 bylosing 25 pounds.) During the 45-day competition, Gauthreaux said,she lost 11 pounds and trimmed her size 10-1/2 frame to a size6/8.
For being a finalist, Jennie-O awarded her 18 personal workoutsessions with a personal trainer at 24-Hour Fitness, which shefound “very motivating.” The pair met two to three times per weekfor an hour, and Gauthreaux also went in on her own to docardiovascular training.
“I needed the accountability a trainer or workout buddy offers,because if you work out alone you can talk yourself out of it,” shesaid. “(The trainer) always kept me up and varied the workout. Wedid a lot of core training, like sitting on a ball and liftingweights so we were exercising core muscles.”
Gauthreaux described her lessons with the personal trainer as”invaluable.”
“They teach you the correct techniques so you’re not wastingtime or injuring yourself while you lift weights,” she said. “Iprefer weight training to cardio exercise —— bicycle, treadmill andelliptical training, for example —— because weight-training burnsmore calories and keeps your metabolism higher over the longrun.”
Gauthreaux also gave her kitchen a workout. Before the dietbegan April 4, she cleaned out the fridge and the cupboards,clearing them of crackers and white flour. She and her husband,Rick, also started preparing more meals at home. The couple hadrelied often on fast-food drive-throughs because of convenience andtheir demanding work schedules.
“We were eating Whopper Juniors with cheese at Burger King. Butwe went from eating out two to three meals a day to eating out twoto three meals a week,” Gauthreaux said. “Now we make chef saladsat home. We keep already cooked turkey breast on hand, chop thatup, hard-boil some eggs and add cheese, lettuce and onions. I alsomake my own balsamic vinaigrette dressing, diluting it withwater.”
Like many dieters, Gauthreaux cut the carbohydrates.
She started eating tomatoes instead of potatoes, switched fromCoors Light to Michelob Ultra, a low-carb beer with fewer calories,and bought nonfat milk instead of 1 percent. For chili and forspaghetti sauce, she substituted turkey for ground beef and usedwhole-wheat pasta instead of white pasta.
“I feel better when I eat fewer carbs,” she said, “because Idon’t feel as feel bloated and have better energy levels.”
Gauthreaux, who commutes two hours a day to a Riverside hospitaland then works three 12-hour shifts, needs all the energy she canget but admits to diet setbacks.
Since the Jennie-O contest ended in mid-May, she still heads tothe drive-through occasionally but is more disciplined about herorders. Fajita pitas without the pita bread, and salads at Jack InThe Box are now typical fast-food fare for her, as well as theDouble-Double Protein-Style burger wrapped in lettuce at In ‘n’Out.
“I get my burger fix and keep the low-carb level,” she said.
On weekends, she and Rick split an omelet at Cafe 101 inOceanside. And though she loves chicken enchiladas, they’rereserved as a special treat. The same goes for pizza and beer.
“If I do have it, it’s a veggie pizza now instead of the sausageand fat,” she said.
Grilled Caesar Salad
1 package turkey breast cutlets
1/3 cup plus 3 tablespoons bottled Caesar salad dressing (oiland vinegar base, not creamy)
8 cups packed sliced romaine lettuce
1 cup garlic or garlic and herb croutons
1/4 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
Place cutlets in a shallow dish or plastic bag. Pour 3tablespoons dressing over cutlets, turning to coat. Cover dish orclose bag securely; marinate in refrigerator at least 30 minutes orup to 4 hours. Prepare barbecue grill. Drain cutlets, discardingmarinade. Grill over medium-hot coals 2 to 3 minutes per side oruntil no longer pink in center. Transfer to carving board. In alarge bowl, combine lettuce and croutons. Add remaining 1/3 cupdressing; toss and transfer to 4 serving plates. Carve cutletscrosswise into 1-inch strips; arrange over salad. Sprinkle withcheese and pepper. Serves 4
Per serving: 420 calories, 20 g fat, 37 g protein, 55 mgcholesterol, 22 g carbohydrate, 950 mg sodium, 2 g fiber, 2 gsaturated fat.
Light Tantalizing Tacos
Cooking spray
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 package extra lean ground turkey breast
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt (optional)
3/4 cup prepared salsa
12 (7 inch) soft flour tortillas
1 1/2 cups (6 ounces) shredded low-fat cheddar cheese
1 1/2 cups shredded lettuce
1 cup chopped tomato
Optional toppings:fat-free or light sour cream, choppedcilantro, additional salsa
Coat a large nonstick skillet with cooking spray and place overmedium-high heat. Add onion, green pepper and garlic; cook 4minutes, stirring occasionally. Crumble turkey into skillet;sprinkle with chili powder, cumin and salt. Cook 5 minutes or untilturkey is no longer pink, stirring frequently. Add salsa; simmer 10to 12 minutes or until sauce thickens. Spoon 1/3 cup mixture ontoeach tortilla; top with cheese, lettuce and tomato. Serve withdesired toppings. Serves 6.
Per serving: 530 calories, 15 g fat, 40 g protein, 65 mgcholesterol, 63 g carbohydrate, 970 mg sodium, 5 g fiber, 6 gsaturated fat.
Light Tex-Mex Chili
Cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 package extra lean ground turkey breast
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 teaspoon salt (optional)
2 cans (14-1/2 ounces) salsa-style or regular stewed tomatoes,undrained
1 can (16 ounces) kidney or pinto beans, drained
1 green bell pepper, diced
3/4 cup picante sauce or salsa
Optional toppings: shredded low-fat cheddar cheese, nonfat orlight sour cream, chopped cilantro
Coat a large saucepan with cooking spray. Add onion and garlic;cook over medium heat 5 minutes, stirring occasionally. Crumbleturkey into saucepan; sprinkle with chili powder, cumin and salt.Cook 5 minutes, stirring occasionally. Add tomatoes, beans, bellpepper and picante sauce. Bring to a boil over high heat. Reduceheat; simmer uncovered 10 minutes, stirring occasionally. Servewith desired toppings. Serves 6.
Per serving: 250 calories, 2 g fat, 29 g protein, 45 mgcholesterol, 28 g carbohydrate, 1,200 mg sodium, 8 g fiber, 0 gsaturated fat
Learn more at www.jennieoturkeystore.com.
Contact staff writer Cathy Hendrie at (760) 740-3515 orchendrie@nctimes.com.
