A note to Fish readers: On Jan. 2, I began a nutrition plan complete with a certified nutritionist coach. After learning that I’m a journalist and blogger, she invited me to blog about my experiences. The following is the 13th of my weekly blogs.

“No news is good news” we often say in my photojournalism profession. So I haven’t felt compelled to write a blog lately about my new nutrition plan. There haven’t been any significant changes in the past few weeks.

However, when I noticed today on my daily Metabolic Balance® diary where I track all my meals that it was actually Day 150, I felt like that was a milestone worth marking.

I’ve also taken iPhotos of almost every meal. I’m not quite sure what I’m going to do with all those photos — now numbering close to 450!

On Jan. 2, I chose to start this German nutrition plan based on my blood tests inside of my commitment to live a healthier, longer life.  It took a few weeks to get in the groove (See Blog No. 3, March 18), now it all seems very routine.

There are eight simple, yet important rules:

• Eat only three meals a day.
• Take a five-hour break between meals.
• Don’t allow any meal to last longer than 60 minutes.
• Always begin each meal with two bites of protein.
• Eat only one type of protein per meal.
• Don’t eat after 9 p.m.
• Drink ½ fluid ounce per pound of body weight or seven 16.9-fluid-ounce bottles.
• Eat fruit as part of your meal or for dessert.

I’d also add these practices that I’ve learned support me reaching my goal:

• Stock your refrigerator with healthy, mostly fresh foods and organic if possible
• Weigh your food and eat the recommended portions outlined in your MB® nutrition plan.
• Never eat seconds.
• Listen to and follow recommendations of your MB® coach who is there to make sure you win at this game!
• No snacking.
• An apple a day ―I love the Minnesota Honeycrisp variety.
• Learn to make your own sourdough rye bread. I love bread and rye is the only bread on my plan because the only rye breads in the U.S. market that I’ve found also contain a large percentage of wheat. Now I make sourdough rye bread about every 10 days.
• Eat only goat cheese.Who knew there were so many delicious varieties?!
• Choose only healthy oils like organic olive oil, organic omega-3 flax oil or coconut oil.
• No alcohol.*
• No popcorn.*
• No chocolate.*
• Enjoy full fat ― and healthier foods on your plan like 100 percent plain Greek yogurt
• Enjoy and “don’t go wild” on your once a week treat meal.
• The asterisk means you can’t drink alcohol or have chocolate except for once a week during your treat meal ― just don’t over do it! I have yet to have one of my favorite snacks ― popcorn ― even when I go to the movies!

So, I’ve gotten in the groove, I’ve learned the plan and I’m following it more than 98 percent of the time.  Yes, there are times when I’ve run out of the full weight of a particular protein. I’m too practical to throw that small amount away so I have, on rare occasions, mixed proteins to reach the correct protein weight for my meal. Only a few times in the past 150 days have I not weighed my food.

I’m proud of the fact that I have not had “one bite” in between meals since I started in January ― not even when my husband is making soup and wants me to taste it to see what other spices he should add.

With resolve and intentionality, I’m committed to reaching my goal before the end of this year.

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Results:  People are taking note of my success, which is a great boost to my moral. This past week I lost another pound, for a total of 39.5 pounds. I am within 5 pounds of my half way goal.

Tips: The good news is that each day you have many choices. The bad news news is that each day you have many choices. Ask yourself, will this choice support my end goal? Choose.

Breakfast this morning: 100 percent plain Greek yogurt with cinnamon, a homemade sourdough rye muffin with coconut oil, an apple variety that was developed by the University of Minnesota College of Agriculture and thrives in our cold climate. Plus morning pills, water and strong black Starbuck’s coffee.

Lunch: Two Venison burgers with sautéed onions, spinach mixed green salad including cherry tomatoes, flax oil and balsamic vinegar and rye garlic chips plus water with lime.

Last night’s dinner on our terrace: Two kinds of goat cheese, a soft Fromager d’Affinois Florette Goat Brie and a firm and aged Cypress Grove Creamline Midnight Moon with cherry tomatoes and English cucumber plus a fresh homemade sourdough rye muffin with a nectarine and iced peach tea with lime.

People are starting to notice the difference. The photo on the left was taken last year. The one on the right yesterday at a photo booth during #DTage2016, the annual German celebration of the Germanic American Institute, which will host my German photo exhibit in September.