Tolles’ workday ends at 5:30 p.m. Dinner is fish — salmon or tilapia — with vegetables at least twice a week. “Randy works late two nights a week, so when he works later, I will have soup or tuna fish or salad or something. We might have an apple after supper, but that’s it,” she said. “I’m in bed at 9, so we have a really strict schedule.”
Once in a while, she allows herself to splurge, but that’s a relative term. On Dec. 17, when she had a Christmas party for the children in her care, she ate a single cookie. “Every so often,” she said, “we might splurge at Starbucks or something.”
Her weekend meals don’t differ much from meals during the week. Before COVID-19, she had her family over for “a full-blown meal” on Sunday evenings. “I might have a potato with them, or maybe more bread,” she said.
Once in a while, she and her husband eat at Panera Bread, “but we have salads or healthy sandwiches,” she said.
When she started her diet, Tolles consumed 1,500 calories a day. “I assume I’m still around that, except for treats,” she said. “We still have normal life celebrations.”
Exercise: Stops and starts
When her diet began, Tolles exercised for an hour every evening at a nearby fitness center. Her husband was so supportive of her efforts that he joined her there and lost 60 pounds himself. He also bought her a device to track her steps.