'I want to make a difference to my life and to others'

Well, it’s day 31 and I’m still working out, eating right and in pain.

The past month has been both exhausting and exhilarating. The Seaview Team of the 100 Day Challenge has met, bonded and even created a common name — Turbo Challengers! We have survived three difficult boot camps and no one passed out, threw up or quit. I think we are all ­winners.

The Seaview Turbo ­Challengers workout six days a week including Tuesday and Thursday morning training sessions at 6:30am (urgh) with ­Jenille Smith and evenings at 6pm with Antoine Lee. The trainers push us and force us to challenge ­ourselves with a variety of exercise and weight-lifting routines at the gym, on the street (Dock Hill) and at ­National Stadium. The meal plan was designed to help us lose weight and eat better for the rest of our lives. Protein shakes, ­specific types of veggies and fruits have become a part of my daily eating plan. I have become an avid water drinker too which is a major change to my soda and juice diet. Our team has learned so much through workshops such as a cooking presentation with Miles Market chef, Becky and a trial and information session on the ­Turbosonic machine.

Seaview Gym is a family and they’ve welcomed our group with open arms. ­Other trainers and “body buffers” join in to help coach us and everyone ­offers words of ­encouragement.

Boot camp

The Saturday boot camps have been exciting but also brutal. The first was led by Mr. Magnum of Magnum Force Gym at National ­Stadium on February 5. Through the demanding ­experience, I learned that I am not that rusty at sprinting though I still struggle with long distance running. On February 12, we made our way to Clearwater Beach for boot camp ­number 2, led by Seaview trainers Antoine and ­Jenille. Imagine swimming in February water? No ­further comment required. The most recent boot camp was on February 19 at The Reefs with Seaview trainer, Antoine Lee.

We started with an obstacle course on the beach and ended with a car-pulling ­finalé.

Why did I choose to join the Challenge? Time has been my worst enemy for years. Through the ­Challenge, I’ve learned the ­importance of “me time” which means that I must take care of myself in ­order to serve others (my son, family, my employer and the community) better. I hope that I inspire others to put their health first too.

On January 1, 2011, I weighed 212lbs and had high cholesterol. Today, my cholesterol has lowered and I’m less than 200 lbs. This is only the beginning for me so Challenge, bring on the gruesome boot camps, heavy exercise routines, early morning workouts and healthy meal plan. Bring on the pain. I’m ­going to make a difference for my life and others.

‘There’s no need to suffer when losing weight’

Jean-Claude Garzia is this year’s official 100 Day Challenge chef. Here he offers our readers tips on a low fat diet and includes his own low fat recipe.

First of all you must know that sugar is your worse enemy! and that it must fundamentally stay in your mind.

Sugar of any kind — ketchup, mayonnaise, ice creams, jams, breads, pure sugar, and many more. Achieving a goal in your diet is easy but it’s keeping the weight off that's more difficult.

Any diet will make you lose weight — some quicker than others. Saying that, when you lose weight too quickly, most of the time you will get it back in no time. Learning how to ­balance your three meals a day that's what you really looking for to keep your weight off. I will tell you that you can eat almost everything in ­moderation. 

Healthy tips

Here are a few tips on losing weight in harmony without suffering: 

• For all your salad use light olive oil, vinegar and a bit of dijon mustard, fresh and chopped garlic.

• For all your vegetables — boil them in salted water for few minutes and refresh them in an ice bath to stop the cooking and giving the ­vegetables a bright colour which makes them more appetizing to look at.

• Eat some steamed rice instead of pasta, or just boil it.

• Prepare small containers in your fridge full of carrot sticks, cucumber, celery, radish, cherry tomatoes, so when you open your fridge you can eat those vegetables sticks.

• Eat some apples, drink 1 1/2 litres of water a day.

• Cook your fish in between two aluminum sheets with some raw vegetables, squeeze the juice of a lemon on the fish, try to use less salt and more fresh herbs. Close both aluminum sheets very tight and cook it in the oven 380 F preheat oven for 15 minutes. Once done, open the foil on the top and served it with choice of rice, vegetables  or a good salad.

Do the same for any fish or just grill it on your bbq (use light olive oil for grilling). Do the same with chicken, 

• Every day snack in moderation —almonds (not salty and not sweet), plain yogurt (use a bit of honey to sweeten it), pineapple, walnut halves, apples.

• Avoid oil, margarine, canola oil, hydrogenated oil

• You can eat real butter (in moderation), light and regular olive oil, avocado, coconut oil, whole boiled eggs,quinoa, fruits and vegetables, steak, chicken and any fish.