In the world of weight loss, there are so many success stories that folks tend to get lost in them like Imelda Marcos in her shoe closet. Some stand out, like Jared, of Subway, but slowly go stale like yesterday's Italian bread. Due to the temporary nature of fame in public opinion, it's easy to get lost out there.

Not so with Sheila Pike-Pereyra, a dainty giant in a burgeoning Atkins market. Unlike so many long-term success stories often glossed over due to misconception of the plan itself, or due to the ever-changing environment of both the internet and the general attention of the nation itself, Sugar-Free Sheila's site (SugarFreeSheila.com) is as big now, six years later, as it was when the light first sparked to life.

While some celebrities smile and claim like a Patriots coach that the cheating did not hurt anyone and that everyone does it, Sheila admits she didn't follow the Atkins rules the first time around (fall of '98) as closely as she could have (later, mid-2001) , and also admits that that by not understanding the rules of Atkins or by "cheating" you will never be able to spike the ball in the end zone and do your weight loss touchdown dance without the jiggle in the middle: " For almost a full month, it was all about processed deli meats, bacon because I thought it was somehow a requirement, chicken, fish, and beef, more than the 3-4 ounces of cheese recommended in the book, with a small iceberg lettuce salad as my bare-bones vegetable, and at least one low-carb bar and shake per day.Even with exercise, I didn't lose an ounce and adamantly blamed my own folly on the program not working and being unhealthful."

Aside from the fact that most morons like me don't even know how to use the word "folly" in a sentence unless it has to do with someone forgetting the salsa before the half, the good news out there for folks who've been harangued for following Atkins more than Tony Romo for following Jessica Simpson is that there's the right way to deliver a plan-and the wrong way to deliver Atkins or other low-carb plans to the vastly unwashed.

"I typically describe the way I eat followed by the name for it ... and out of principle, I never omit the latter.Just as I eventually learned that Atkins isn't all "butter and bacon with a side of butter and bacon," other people should be given the opportunity if they ask questions as well.It is also worth noting that everyone from my general practitioner, dermatologist, dentist, gynecologist, and certainly the establishment that measured my body fat via hydrostatic weighing all nod in approval whenever I describe what foods I avoid and allow. To help gain understanding about this program if someone asks about it, don't just say "Atkins" and drop the ball if someone asks - tell them what's allowed and avoided!This takes me less than 5-10 seconds, and everyone wants to know more."

Finally at goal and maintaining like Eli Manning these last few weeks, Sheila says that it's not all the smell of victory and reporters. I "suppose I would consider myself an upgraded version of what I was before:more energetic yet relaxed and certainly more at ease now, more goal-oriented, more no-nonsense - self-assured before, but extremely confident now.I'm not hot like a furnace like I was before, too, which is nice!" Still, it's not easy maintaining that post-Atkins body, and, like most maintainers out there, Sheila is working as much as she did during the weight loss phase.

"My so-called cross to bear is the fact that I do have to burn the candle at both ends in this regard to be where I want to be and stay there.I can cry about it and be 5 dress sizes heavier ... or I can do what it takes.I've chosen the latter - and honestly, while I'm vigilant, I don't consider this to be an actual challenge at all!

"While it is certainly better to now be able to incorporate more non-starchy veggies, low-glycemic fruits, and nuts, for me, Maintenance is no easier or more difficult than when I was losing.I am still every bit as stringent and cautious (okay, rigid) about what I put and will not put into my body as I was while losing, and feel that this has made the difference for me as far as staying in the same dress size.Just one example:I dine out very frequently, and there are certain restaurants, few as they are, that I decline to return to because no matter how "clean" I order my food there, I regardless wake up a pound or two heavier from water weight the following morning.The latest example of this was a sushi restaurant for a birthday party last weekend, where I ordered a sashimi salad - "no salt, no dressing" and visually very simply prepared.Maybe it was the MSG, but I was temporarily a pound and a half up the next morning, and annoyed.Ordering sashimi from my local sushi bar?For whatever reason, no problem there!So, being careful is a requisite for me and always will be."

I wondered aloud to Sheila about maintenance also encompassing those huge steaks on her plate she's generally pictured with like a pair of stretchy pants poises itself over a resting belly at Thanksgiving dinner.

"I always clean my plate.The only man I know who eats more than I do is my marathon-running dad.This is one of the things I find so great about Atkins:if fat restriction, calorie-counting, tiny portions, or doing anything more vigorous than brisk walking for cardio ever proved necessary for me to stay my size, I would be doing it."

Who wouldn't be doing it? Look at the woman! There are fewer steaks eaten by the entire Seattle Seahawks nickel defense, and Sheila has the looks of one of those cute Seagals rather than Lofa Tutupu or Julian Peterson.

Most importantly, when you have the attention of a beautiful lady with a smile so nice it could warm even Lambeau Field on a cold February morning, there's only one question you ask her. And because she's as generous as she's likely to cause Brad Pitt to stammer, she responds without hesitation.

"I've never been into sports at all! My husband is from NY, so you can guess who he's rooting for."

Anyone watching the game isn't going to want to take their eyes off the screen, so it's best to have lots of no-forks-required finger foods ...

Sheila's Superbowl Grocery / To-Do List

Noaffiliations with any of the following products or companies. I've been at this since the summer of 2001, so I've learned a thing or two along the way!

• I am crazy about crabmeat, so a crab dip is a favorite. To make this, I whip up a packet or container of real crabmeat together with a 3-ounce cube of softened Philly cream cheese (I find this particular brand & size in supermarkets throughout the U.S., in the Caribbean, and even at Iceland supermarkets in Scotland, and Tesco in England), 2 large spoonfuls of sour cream, mayonnaise to taste, and plenty of pepper, onion, and garlic. This amount feeds only me as a snack, so feel free to multiply the recipe according to people served. (Tip: To find out whether your local grocery store carries real crabmeat or any specific food item, call ahead to save precious time & gas money.)
• Guacamole
• Spinach dip, artichoke dip - or spinach-artichoke dip!
• Supermarket veggie tray.
• Meat and cheese tray. These are typically pretty salty, so please proceed with caution!
• Since fruit platters often include fruits higher on the glycemic index than you might prefer, throw your own together!
• Nuts!
• Pork rinds - there are various flavors out there, too!
• Cheese chips
• Meat/cheese rollups dipped in mayo sweetened with a packet of Splenda so that it tastes like Miracle Whip. You can enjoy these either by themselves, or with Romaine lettuce leaves as makeshift bread!
• Deviled eggs
• Bacon-wrapped scallops.You can get these at Costco or find a good low-carb recipe online!
• Wasa crackers
• Meatballs
• WINGS!!! If you live near a Ralph's, please try their ready-made chicken wings!! They're in the deli with all the gourmet cheeses. Every time I'm in L.A., it's my first stop after In-N-Out Burger. I am quiet as a mouse when I eat these wings, I love them so much.
• If you're wondering what the lowest-carb full-fat bottled Ranch I've come across is (by any chance!), it's Ken's Steakhouse Buttermilk Ranch at ½ carb per tablespoon - or 1 total carb per ounce serving. Most of the other ones are 2 carbs per one-ounce serving, so I cut corners where I can. Tastes amazing, too.
• In a pinch, you can always order a pizza and eat only the toppings. FYI: One pizza place that offers non-sugary tomato sauce is Papa John's. I called and had them read the ingredients on the jar - as of 2003, no sugar at all, and even salt was pretty impressively far down the list.
• Hillshire Farm Lit'l Cheddar Smokies
• The single popcorn packs by Deerfield Farms, found at Walgreen's, are as low as 23 total carbs & 4 fibers for the whole 1.6-ounce bag.

Sheila's Low-Carb Post-Induction Peanut Butter Cookies:

1 cup peanut butter
2 T flax seed meal
1 cup granular Splenda
1 tsp. baking soda
1 large egg
3 shakes ground cinnamon (optional).

Directions: Mix together & form into little balls on greased cookie sheets. Press down "crossways" with fork for a true peanut butter cookie look. 350º for 10 minutes; allow a few minutes to cool. DONE. (These precious little nuggets crumble a bit, so handle with care!)

Sheila's Crispy Fried Chicken Nuggets:

1½ pounds chicken cutlets, cut into chunks
1 cup Eggbeaters
½ cup Kraft Parmesan cheese, tossed into Ziploc.

Directions: Dip cutlets in Eggbeaters in medium-sized mixing bowl, then transfer to Parmesan cheese Ziplock bag. Really mix that cheese thoroughly, in every nook & cranny. **Remember: the more grated Parmesan you get on the chicken, the crispier your nuggets are going to be! Fill pan halfway with oil, & keep heat at Medium-High. Dip cutlets slowly into pan (I use a deep sauteer as a makeshift!) & carefully flip once undersides are a light golden brown. Chicken is done once golden brown & stark-white on the inside - and looks almost "string-cheesy" when cut open. Enjoy - looks & tastes just like restaurant-fried chicken!!