• Height: 5 feet 10 inches

• Personal life: Smicik is general manager at the Athletic Club Northeast in Atlanta. She lives with her fiance, Steve Foley, and her dog, Guinness.

Family (ENLARGE)

BEFORE: Smicik at 198 pounds.

Family (ENLARGE)

AFTER: Smicik at 158 pounds.

READ THEIR STORIES: Longtime losers share winning tips, favorite recipes  Sissy Lusk, 42, Canton: From 345 to 130 pounds  Shelby Katz, 41, Peachtree Corners: From 208 to 125 pounds  Dacia Gilkey, 30, College Park: From 256 to 150 pounds  John Payne, 41, Acworth: From 185 to 148 pounds  Keith McKenney, 47, Atlanta: From 275 to 198 pounds  Karen Smicik, 36, Atlanta: From 198 to 158 pounds  Charles Aloisio, 72, Atlanta: From 250 to 150 pounds  Bob Shelton, 64, Atlanta: From 260 to 210 pounds  Benjamin 'Robby' Sneed, 28, Dallas: From 230 to 160 pounds

• How long she's kept it off: Three-and-a-half years. Started August 2003; met her goal July 2004.

• How she does it: She eats five meals a day, focusing on good carbs and more protein. If she eats dessert, she does so early in the day. On weekends, she is usually mountain biking, running or paddling.

• Why she's a successful loser: "I started teaching spinning classes after I lost the weight, which helps motivate me to work hard on the bike," she says. "I didn't have any major setbacks because I kept that picture on my fridge to remind me of how I looked. I've been motivated by getting involved in adventure racing (www.usara.com), mountain biking and running, and that keeps me on a regular workout session. Probably my biggest motivator and cheerleader is Steve. He's super supportive of all my goals. We do all the races together, so it's easy to work out and we have fun.

"I keep setting new goals to accomplish, and it's so rewarding when it happens. This next goal is to run in the ING Marathon in March (www.inggeorgiamarathon.com). I've been training, and it's been really hard, but I know I will do it."

• Secrets to continued success: "We live in a world where there is such a big focus on body image and weight numbers. I can now say that I like who I am. I like the way my body is shaped, and I don't want to be anyone else but myself. That is the biggest thing I had to realize," she says.

Fish Rolls Primavera
4 servings

Hands on: 15 minutes
Total time: 30 minutes

This dish is pretty enough to serve to guests. To cut down on fat, reduce the butter/olive oil to 2 or 3 tablespoons.

1 cup shredded carrots (1 large)
1 cup shredded zucchini (1 small)
2 tablespoons chopped green onion
2 tablespoons finely chopped celery
1/2 cup bread crumbs or cooked rice
1 teaspoon chopped fresh thyme
2 tablespoons finely chopped fresh cilantro
1/4 cup lemon juice
1/4 cup olive oil or melted butter (1/2 stick)
4 fish fillets, such as tilapia (about 1 pound)

Preheat oven to 375 degrees. In a bowl, combine the carrot, zucchini, green onion, celery, bread crumbs or rice, thyme and cilantro. In a separate bowl or cup, combine the lemon juice and olive oil. Add about 1/4 of the lemon mixture to the veggie mixture.

Place equal amounts of the veggie mixture on each fillet. Roll up. Place the rolls seam side down in a shallow baking dish. Pour the remaining lemon juice mixture over the fish rolls. Bake until the fish flakes with a fork, about 15 minutes.

Per serving: 331 calories (percent of calories from fat, 53), 23 grams protein, 16 grams carbohydrates, 3 grams fiber, 20 grams fat (13 grams saturated), 80 milligrams cholesterol, 305 milligrams sodium.