I’ve struggled with my weight since childhood. Finding clothes that fit was always hard, and doctors repeatedly told me, “If you don’t want your feet to hurt, you need to lose weight.” But the truth was, I was already in pain every single time I walked. If I stood too long, my knees would dislocate. I would crawl on the floor to clean because standing hurt too much.
I tried orthotic after orthotic, went through countless tests, but no one had real answers until one doctor finally said I needed surgery.
Between the ages of 18 and 21, I had five reconstructive foot surgeries. The first was on my left foot: my heel bone was broken, repositioned, and secured with a screw. They did the same on the right foot, but the pain didn’t stop. So they tried something different—taking bone from my hip and grafting it into my foot. And just like that, the pain eased.
Weight loss was still a challenge, but for the first time, I could walk without crying. I moved to NYC for school, attended events like NYCC, worked out at the gym, and even joined a crop share one summer to focus on mostly vegetarian meals. My diet improved—low in calories and full of fresh foods but the weight didn’t drop easily.
For a while, things were okay. But eventually, the pain came back.
My feet always felt a little unstable, especially on public transit. After starting a job that involved a long commute, the pain escalated. It felt like my foot was tearing apart with every step. I started using a cane. Strangers offered me their seats. I was regularly hitting an 8 on the pain scale, sometimes screaming from the intensity.
I finally went to the Hospital for Special Surgery. That’s when I learned that part of my foot had been fused during a prior surgery—and now, the tendons were failing. The doctor told me I needed another surgery. Every step I took could be the one that caused total failure.
At 252 lbs, I was told my target weight should be 190 lbs to help prepare for surgery.
I was already using Huel— a meal replacement—for breakfast and lunch. I doubled down and focused on healthier dinners: no more takeout, just simple, balanced meals. Within a month, I dropped to 244 lbs. Now my routine is Huel twice a day, followed by a light, home-cooked dinner.
This week’s featured dinner is inspired by a New York Times recipe. It’s one of my favorite summer meals: a sweet-and-savory salad that’s only 276 calories but leaves me feeling full and refreshed.
Summer Peach & Arugula Salad
Ingredients:
- ¼ cup pine nuts
- 4–5 oz baby arugula
- 2 ripe peaches, sliced into ¼-inch wedges (about 10 oz)
- ½ cup julienned fresh basil
- 2 oz creamy goat cheese, crumbled (about ½ cup), plus extra if you’d like
To Make:
- Place arugula in a large bowl. Add a light drizzle of your favorite dressing and toss until just coated.
- Add peaches, basil, goat cheese, and pine nuts. Toss again gently.
- Taste and adjust with more goat cheese or dressing if needed. Serve immediately.
I paired it with a rosemary-rubbed pork loin I roasted for the week. A small portion of the pork and a hearty serving of this salad made for a satisfying, nutrient-dense meal.
Next week, I’ll share how the journey is going—both with the weight loss and prepping for surgery.
