Miles and Meals: How Cycling Taught Me to Cook with Patience and Heart

"I didn't follow a strict cycling diet. I created a small calorie deficit, kept riding, and used a few practical tools to stay consistent. These are the ones that mattered most. I didn't diet harder. I got more aware. Then I kept pedaling."

"The more I rode, the more I started caring about what went into my food. Not in a clean-eating, green-smoothie kind of way—but in a comfort and creativity kind of way. I began to notice how cooking, like cycling, is about rhythm, timing, and slowing down."

"Long rides taught me to love food more, not less. There's nothing quite like coming home after a 70-mile ride, ravenous and wiped out, and making something that hits the spot. Sometimes that's chili dogs. Sometimes it's scrambled eggs and a side of hash browns."

A 70-year-old cyclist achieved significant weight loss by dropping from 275 pounds to 187 pounds through a simple calorie deficit and consistent cycling, rather than following a strict diet. The approach emphasizes awareness over restriction, using practical tools like smart scales and food scales to track progress without obsessive daily monitoring. The cyclist discovered that increased riding naturally led to greater interest in food quality and cooking as a therapeutic practice. Cooking and cycling share similar principles: rhythm, timing, and intentionality. The journey demonstrates that sustainable weight management comes from consistency and mindfulness rather than extreme dietary overhauls, allowing for flexible eating while maintaining physical performance and enjoying food.

Read at Theoldguybicycleblog