From Foodie to Fit: Jill Silva’s Inspiring Powerlifting Journey at 60

Success Story: From Professional Foodie to Powerlifter

Imagine if your job was devoted to food.

· You ate out at restaurants several nights a week.

· You tested all kinds of recipes.

· You hobnobbed with the foodiest of foodies.

Sounds like a dream job, right? And in many ways, it was for Jill Silva, (right, above) the award-winning former Food editor of the Kansas City Star who now has a public relations firm representing restaurants, chefs, and others in the industry.

But it came at a cost she’s now excited to be correcting: Silva, 60, gained weight over the years in restaurants and test kitchens, during which she was a busy mom of two and never made time for consistent exercise.

But now, thanks to a newfound passion for powerlifting and working out with a trainer, she’s healthy, fit and energetic.

“I might never be that skinny young thing again, but that’s OK,” says Silva. “I’m strong, I feel great, and I won’t need to use a walker when I’m 80.”

An ‘Accidental’ Start

The turnaround began “accidentally” a couple of years ago when a friend invited her to use a guest pass at a recreation center. To her surprise, Silva started working out for the first time in ages and felt better almost immediately.

She connected with a female powerlifting coach and has been working out at least twice a week, losing fat and gaining muscle along the way – and reversing worries from her doctor.

She’s reassessing aspects of her relationship with food, although she loves her work and all the countless ways food enriches our lives.

“I’m trying to let the excuses go that I’m a food person and I test recipes and eat out in restaurants, so that’s just the way it is for me,” she says. “I had to stop eating what I want whenever I want it.”

At 5 feet 7, she’s down to 210, near her goal weight of 200.

“I am very solid muscle. I am extremely strong,” she says proudly.

She eats at events about three times a week, and often what she eats there is beyond her control.

“So, I’m trying to remember quantity, to just take a taste,” she says. “A lot goes home in boxes. You don’t want to hurt the chef’s feelings.”

The ‘Misconception’ about Bulking Up

When she was growing up, Silva says, schools didn’t teach the health benefits of lifting weights, so it came as news to her.

“There was nothing in gym class ever that taught me about weights,” she says. “I had the misconception that you would bulk up.”

Squats, deadlifts, rows and more resistance exercises have built a new appreciation of her body – what it can do, how it can improve her health, and how it looks.

“I spent so much time in my life thinking I was not quite adequate, that I could have thinner legs or be more like someone else,” she recalls. “And that’s just such a waste.”

Pro Tips on Eating Out Responsibly

Food writer and public relations maven Jill Silva of Kansas City eats out — a lot. It’s a big part of her job.

She’s trying to establish healthier habits, at restaurants and at the gym. Here, Silva, 60, offers a few pointers for responsibly enjoying restaurants.

1. Allow yourself to enjoy it (within boundaries). “If you go out to eat, you don’t want to order the salad. You want something special.”

2. Ask questions about what’s on the menu, how it’s prepared, and what the ingredients are. You don’t want to be surprised in a bad way when the plate’s put before you.

3. Favor real food as opposed to processed components. “If they can’t tell you how something was prepared, or if it came in a bag, carton or jar, then it’s probably not something good for you,” Silva says. When grocery shopping, go for better bread at a bakery instead of processed loves off the supermarket shelf, if you can.

4. Remember that higher-end restaurants serve reasonably sized portions, compared to casual chains that encourage gorging.

5. Support local farmers if you can. Grow some produce yourself. You’ll taste the difference.

And remember, she says, don’t be a snob about food. It has many places in life, and you should do the best you can to fit it into your healthy lifestyle.

Healthy Recipe, Lime Garlic Cabbage Salad

Cole slaw is an American classic, but cabbage salads are also popular in Egypt, where Suzy Karadsheh is from. This recipe is based on one in her latest cookbook, “The Mediterranean Dish: Simply Dinner,” inspired by childhood memories. This version is lighter and brighter than the mayo-drenched slaws we associate with barbecue and fried chicken. Sweet peppers and an abundance of herbs intensify the color and nutrients; a sprinkling of almonds adds toasty crunch. Serves 6. – Susan Puckett

Salad:

· 1 small green cabbage, cored and shredded (about 8 cups)

· ¾ teaspoon kosher salt, plus more as desired

· 1 tablespoon extra-virgin olive oil

· 1/3 cup sliced blanched or slivered almonds

· 3 scallions, stems trimmed, white and green parts finely chopped

· 1 red bell pepper, cored, seeded, and cut into short, thin strips

· ½ cup finely chopped flat-leaf parsley

· ½ cup finely chopped fresh mint leaves

Dressing:

· ¼ cup fresh lime juice (from 2 or 3 limes)

· 1/3 olive oil

· 2 to 3 teaspoons grated or finely minced garlic (2 or 3 large cloves)

· 1 teaspoon sumac

· ½ teaspoon black pepper

1. Make the salad: In a large colander set over the sink, toss the cabbage with ¾ teaspoon of salt. Massage the salt into the cabbage with your hands to soften the cabbage a bit and release some of its liquid.

2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the almonds and cook, stirring, until golden brown, about 1 to 3 minutes. Transfer to a paper towel to drain.

3. Place the salad in a large serving bowl. Add the scallions, bell pepper, parsley, mint, and toasted almonds.

4. Make the dressing: In a small bowl, combine the lime juice, olive oil, garlic, sumac, and black pepper and whisk to blend.

5. Pour the dressing over the cabbage mixture, toss, taste, and add more salt if desired. Serve immediately or cover and chill for an hour or two before serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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