Carl Daikeler did not eliminate pizza, doughnuts or flexible dinners when he set out to lose 15 pounds around his waist. Instead, the co-founder and CEO of fitness and nutrition company BODi changed what he ate for breakfast and lunch.

The approach helped Daikeler manage his weight without adopting strict dietary bans or extreme fasting routines. Now 63, he says the strategy helped him reach the best shape of his life while still enjoying favorite foods.

Daikeler, who lives in Los Angeles, has led the health brand formerly known as Beachbody for 28 years. Despite his professional role, he readily admits that naturally healthy eating has never held much appeal for him.

“I eat like a third-grader, okay? Pizza's a food group,” Daikeler joked during an interview with Fox News Digital. He described himself as continually searching for practical ways to support his health without completely overturning his life.

When Daikeler turned 57, he found that he could not lose 15 pounds he had gained around his waistline. Rather than committing to a rigid diet, he focused on restructuring two meals while keeping his evening schedule open.

Breakfast was the first target. Daikeler replaced more conventional choices with a nutrient dense shake containing protein, fiber, prebiotics, probiotics and greens, with the entire drink totaling roughly 250 calories.

“I got rid of breakfast, or I changed my breakfast to this shake that we've got called Shakeology,” Daikeler said. “I put some spinach in there and I put a banana in there.”

Lunch became a large salad built around baby spinach, carrots and chicken. To make the vegetables more appealing, he added cheese, nuts and sliced strawberries, using ingredients he enjoyed to soften the flavor of the greens.

“I hide it with some cheese, some nuts, some sliced strawberries, and it's delicious, and I put chicken in there ... I don't feel like I'm eating a bowl of vegetables, but I am.”

The structure of those first two meals gave Daikeler more room at dinner. He described that flexibility as a “day pass” that allowed him to eat what he wanted in the evening rather than extending strict rules across the entire day.

Alcohol is the one area where he continues to impose a clear boundary. Daikeler said he is careful not to drink too much, even while allowing himself broad freedom with his dinner choices.

“Once I did that — Shakeology for breakfast, a big salad for lunch, total freedom for dinner, limited alcohol — the 15 pounds just got wiped out. And it stayed off.”

Daikeler believes excessively restrictive nutrition programs can be difficult to maintain over time. In his view, rules that interfere too much with enjoying life may eventually cause people to abandon their health goals altogether.

His method for indulgent foods centers on portions rather than outright prohibition. He still eats pizza, but he has learned to enjoy it without consuming the entire pizza, and he says a quarter of a doughnut can provide the satisfaction he wants.

Daikeler said eating the remainder of the doughnut does not give him additional satisfaction. That lesson lets him keep favored foods in his routine while limiting the amount he consumes.

The strategy also fits his broader focus on “health span,” which emphasizes quality of life and the ability to remain active with age. He supports longevity, but frames the larger goal as balancing enjoyment with maximizing his time.

“Health span versus lifespan is all about quality of life,” Daikeler said. “I'm all for longevity, but it's really about quality of life — a way to live and enjoy life that is balanced with maximizing your time on earth.”

Daikeler also acknowledged that his personal strategy will not suit everyone. According to the National Institutes of Health, different eating plans can support weight loss, but effectiveness depends on individual health needs, preferences and the ability to maintain the habits over time.

People are generally advised to consult a doctor or registered dietitian for personalized guidance. Daikeler’s experience shows how his own structured mornings, flexible dinners, portion awareness and limited alcohol formed a routine he could continue without abandoning foods he enjoys.