How a Low-Carb Diet Plan Changed Courtney Thorne-Smith’s Life Her Weight Problem? Vanished!

A low-carb diet plan helped actress Courtney Thorne-Smith end years of dieting and unhealthy eating habits. In this Lifescript exclusive, she’s sharing how, along with some of her favorite low-carb recipes... Many Hollywood stars dramatically shed dozens of pounds for roles, only to gain it all back later. That’s how it went for years with actress Courtney Thorne-Smith, of “Melrose Place,” “According to Jim” and, most recently, the CBS sitcom “Two and a Half Men.” Years of yo-yo dieting left the 43-year-old TV star with many unhealthy eating habits. “That is such a hardship on your body,” says Thorne-Smith, the busy mom of a toddler. Then 11 years ago, in her early 30s, she stumbled upon a low-carb diet plan and never looked back. “I’ve maintained a healthy weight for years by following a low-carb diet,” says Thorne-Smith. “I eat a wide variety of whole foods including lean protein, vegetables, fruits and whole grains.” She’s now a pro at whipping up delicious low-carb meals. In this Lifescript exclusive, she shares those – along with secrets to converting favorite recipes and how she’s teaching her young son, Jack, about healthy eating. Have you ever had a weight problem? In hindsight, I don’t think I had a weight problem - but I certainly had a problem with dieting! I became convinced that I was overweight and started a seemingly endless series of diets and rebounds that was very demoralizing. How did you manage your weight problem? When I finally stopped dieting and committed to eating healthy, low-carb food, my weight stabilized, and I've had a healthy relationship with food ever since. As a mom, what do you think are nutritional issues and obstacles facing kids? Kids mirror their parents, which is why I’m so grateful that I worked out so many of my food and body-image issues before I became a mom. Obviously, most toddlers aren’t going to happily dive into vegetarian curry, but overall they learn about how to deal with food by watching their parents. How does your son react to your low-carb diet plan? My son eats a lot of fruits and vegetables because that’s what we have around the house and what he sees Mommy and Daddy eating. Of course, he also eats graham crackers and chicken nuggets, but my feeling about that is let him enjoy those foods while he can in moderation. Does your son ever ask to go to a fast-food restaurant drive-thru or indulge an unhealthy food craving? No, my son doesn’t ever ask because he has never been through one. It’s just not a part of our lives. He does love chicken and fries, which we save for when we go out to a restaurant. I want him to know that treats are allowed and should be enjoyed - just not at every meal. What other lessons are you teaching him about low-carb food? I think most of what Jack learns will be through example. I’ve always felt lucky that my mom was one of the first health-food junkies, so my ‘comfort food’ is a big salad. Jack won’t have a lot of childhood memories based around junk food. Instead, I hope that he’ll equate comfort with a long hike followed by his mom’s famous brisket and roasted veggies. What are some recipes typically thought of as ‘not so healthy’ that you’ve made over to be healthier? I love to cook, and my favorite thing about cooking low-carb is that everything tastes great! I’ve learned how to basically convert just about anything into a low-carb option. What are some of your cooking tricks with a low-carb diet plan? I simply remove the flour from sauce recipes and cook the ingredients down to their yummy essence. Also, I sauté lightly steamed veggies over high heat with a bit of olive oil and garlic salt. Even Brussels sprouts are a crunchy treat. Seriously, try it! It’s pretty much a guarantee that when you add toasted pine nuts and feta cheese to a salad, it’s going to be tasty! Does eating low-carb food mean you’re sacrificing taste? Taste isn’t an issue with a low-carb way of life. That's why it’s worked for me for so long. I eat an incredibly healthy, varied diet of vegetables, fruits, nuts and proteins. Tonight, I'm doing a brisket, roasted red peppers and tomatoes, and a salad with chopped romaine, pine nuts, cucumbers, feta cheese, tomato and onions. Does that sound like suffering? Why did you decide to go on a low-carb diet plan? It was a process of elimination. The low-fat, high-carb thing left me hungry, bloated and cranky. I noticed that when I stuck with protein, nuts and veggies during the day, I felt lean and calm. Do you eat carbs now? Of course I still do. I just eat healthy carbs and don’t eat empty carbs, like white flour. Does your low-carb diet plan make a difference in energy levels? Yes! I have extraordinary energy, which is great for a 43-year-old mother of a toddler. The cleaner I am with my diet, the more consistent my mood and energy. Also, I need less sleep - which, again, is great for a mom. What would you advise other women worried about a weight problem? What I finally realized was that the only people who liked my ultra-skinny look were women dealing with their own body-image issues. Healthy people like to look at healthy people. Work to become what you want to attract. Who wants to hang out with a bunch of cranky, skinny people? If you could give your teenage self advice about weight and nutrition, what would you say? It’s so difficult to give ‘advice’ to teens, especially after an unhealthy body image has taken hold. I’ve found that the best path is simply to share my own journey in the hope that they’ll recognize the fruitlessness of obsessive dieting and put their effort into learning how to love and properly feed the beautiful body they’ve been given. Besides your low-carb diet plan, how do you maintain good overall health? I walk almost every day. When Jack was tiny, I strapped him into the BabyBjörn [carrier] and we trekked around the neighborhood. Now I try to walk on the treadmill for 40 minutes before he wakes up. If that doesn’t happen, I do 20 minutes of Pilates or try to fit in a yoga DVD. Here are three of Courtney Thorne-Smith’s favorite recipes (originally published at AtkinsChefRecipes.com): Endive, Radicchio and Walnut Salad Serves: 4 Total time: 15 minutes Total carbs: 6 grams Ingredients 3 tablespoons cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup extra-virgin olive oil 1 medium head Belgian endive, cored and cut lengthwise into 1/4 -inch slices 1/2 small head radicchio, cored and finely shredded 1/2 cup walnuts, toasted and coarsely chopped 1/2 cup crumbled blue cheese Directions 1. Combine the vinegar, mustard, salt and pepper in salad bowl. Add oil a slow, steady stream, whisking until dressing thickens. This can also be done in a blender or by combining all ingredients in a jar with a tight-fitting lid and shaking vigorously. 2. Add the endive and radicchio and toss gently to coat. Divide among four plates and top with walnuts and blue cheese. Salmon Fillet with Cucumber Ribbons Serves: 4 Total time: 20 minutes Total carbs: 2 grams Ingredients 2 small seedless (English) cucumbers, peeled and cut into ribbons 1/2 teaspoon salt, plus additional for seasoning fish 1/4 teaspoon ground black pepper, plus additional for seasoning fish 2 tablespoon unsalted butter, divided 1 tablespoon virgin olive oil 4 center-cut salmon fillets, 2 inches thick (about 1-1/2 pounds) 2 teaspoons white or rice-wine vinegar 1 teaspoon fresh tarragon, chopped 1/2 teaspoon granular sugar substitute Directions 1. In a large bowl, toss the cucumber ribbons with ½ teaspoon salt and ¼ teaspoon pepper. Set aside. 2. In a large skillet over medium-high heat, heat half the butter and all the oil. Season fish with salt and pepper, to taste. Place fish flesh side down in skillet and sauté until crisp and brown, about 4 minutes. Flip carefully and sauté for an additional 4 minutes, until just cooked through. Keep fish warm. Wipe out skillet with a paper towel. 3. Heat remaining butter over medium-high heat. Add cucumber to skillet and sauté, stirring occasionally, until heated through, about 2 minutes. Stir in vinegar, tarragon and sugar substitute.Divide cucumber on four individual serving plates; top each with a piece of salmon. Easy Chocolate-Hazelnut Mousse Serves: 6 Total time: 3 hours, 30 minutes Total carbs: 5 grams Ingredients 4 ounces low-carb (no added sugar) chocolate, chopped 4 teaspoons unsalted butter 4 teaspoons sugar-free hazelnut syrup 1-1/3 cup heavy cream 4 teaspoons granular sugar substitute (Splenda) 4 tablespoon toasted, chopped hazelnuts 6 fresh raspberries, rinsed and patted dry Directions 1. Melt the chocolate, butter and syrup in a small heavy-bottomed saucepan over low heat. Transfer to a medium bowl and set aside to cool slightly. 2. Combine the cream and sugar substitute in a small bowl; whip until soft peaks form. Fold one-third of the cream into chocolate until just combined; fold in remaining cream. Garnish each serving with 1 tablespoon toasted, chopped hazelnuts and a raspberry. Serve mousse right away or cover and refrigerate for up to 3 hours. How Well Do You Know Your Carbs? Can you tell whole wheat from wheat bread? Do you know which kind of pasta works with a low-carb diet? The best choice for a low-carb cocktail? It isn’t so simple to be carb-savvy.