North Wales, Penn.
Before: 236 lb., size 18
After: 140 lb., size 2
Sizes lost: 8
Starting in March 2012, I cut back on carbs, eliminating my daily helpings of rice, bread and pasta. Then I added more fruit and vegetables to my diet. I also traded in fast-food stops for home-cooked meals, feasting on spring-mix salads topped with chicken breast, salmon or tilapia every day. Within three months, I knocked off 10 pounds. Next I got a handle on my portions, serving my meals on my son's mini plates.
North Whales, Penn.
Thirty pounds lighter, I was ready to sweat. The problem: I was too embarrassed to go to a gym. So I built a home one, where I exercised an hour a day six days a week. I dropped another 25 pounds by September. Just as exciting, I was able to fit into size 6 jeans! This motivated me to kick up my training intensity. I started using ankle weights while on the treadmill and when doing leg exercises. That really helped me firm up. One year after committing to getting fit, I reached my goal. Even better, I no longer want to hide when a camera comes out.
A doable diet and exercise plan were the keys to Suheily's makeover. Try her tactics, and find even more at health.com/weight-loss-stories.
When I have more Greek yogurt (I like Yoplait's tropical flavors), even for just a week, my tummy is instantly flatter.
I stumbled across her on Instagram (@mankofit). She posts great workouts and fitness challenges.
I listen to Tiesto's podcasts; the fast pace makes me push harder.
It's a Korean stew made of kimchi, tofu, chili pepper, pork belly, red pepper paste, sesame oil and scallions, and it's pretty low-cal, too.