Transformative Journey of a Long-Haul Trucker
A year and a half ago, I weighed over 300 pounds and relied on antidepressants and blood pressure medications. As a long-haul truck driver, I struggled to stay alert during my shifts. Simple tasks like walking or getting up felt arduous. With the Department of Transportation implementing stricter health card requirements, passing the medical evaluations to maintain my job became increasingly challenging.
Having served as a Marine and then in the Army, I was accustomed to indulging in pizza and junk food. During my active duty, weight gain was never a concern. However, after transitioning to driving in 1993, spending eight to eleven hours behind the wheel six days a week led to consistent weight gain. Occasionally, I would attempt to diet and lose some weight, only to quickly regain it.
Initial Attempt at Plant-Based Eating
About a year and a half ago, after watching “Forks Over Knives” on Netflix, I felt compelled to make a change. I attempted to shift my diet without reading further and simply based my efforts on the movie. Not being a fan of vegetables, I was unaware of what to eat. Growing up in Chicago, my diet largely revolved around pizza, Italian beef, and mac and cheese, and later in Mississippi, I embraced barbecue and fried catfish. I cleared my cupboards of unhealthy foods but struggled to find suitable replacements. For three months, I lived on salads, lost significant weight, but often felt hungry and eventually gave up.
Successful Second Attempt
Around a year ago, I decided to make another attempt. I purchased a kit from the Forks Over Knives website, which included the film, “The China Study,” and the corresponding cookbook. While I gained valuable knowledge from this, I was uncertain about how to maintain a plant-based diet while on the road. A friend who had embraced the diet encouraged me and assisted in planning my meals. We arranged for me to send him daily pictures of my meals for a month, which fostered accountability and support.
Since starting this second commitment in July 2014, I’ve shed 70 pounds. Within three months, my doctor discontinued my blood pressure medication, and five months in, I was able to stop taking antidepressants. My cholesterol dropped from 212 to 150, and my blood pressure is a healthy 120/84, which is remarkable for me.
Living a Healthier Lifestyle
The most rewarding aspect of this new lifestyle has been the surge in my energy levels. I’ve reintroduced exercise into my routine, often bringing my bike, weights, and weight bench along on the job. Most days, I rise early to either walk, jog, or cycle for several miles before starting my driving.
Cooking on the Road
I maintain this lifestyle while on the road in my semi-truck five to six days a week. Preparing, packing, and cooking my meals does require extra effort, as truck stops primarily offer fast food and snacks. I’ve outfitted my cab with a microwave, toaster oven, electric skillet, waffle maker, a butane stove, and a favorite Instant Pot for my meals. I enjoy cooking dishes like jasmine rice with vegetables and a mix of spices, and I top them with various condiments. I also make vegetarian tacos and curries, ensuring I’m always satisfied with my diet.
Surprisingly, my food posts have gained significant attention on social media, where I now have over 23,000 followers. Sharing my meals and experiences has made this journey even more fulfilling!
