Credit: Us Weekly Photo: Snooki's 42-Pound Weight Loss on Us Weekly Cover

Snooki’s life has changed a lot in the past six months — and we’re not just talking about her not partying and spending time with her adorable son, Lorenzo. After giving birth, our girl slimmed down to a shocking 102 pounds and looks better than ever.

But how did she do it? Naturally, she had a big plan — or should we say a teeny tiny one? — and stuck to it.

In her Us Weekly cover story, Snooks revealed that she stuck to 1,300 calories per day through Express Home Meals delivery service, and did extensive strength training and cardio workouts four times a week! Her motivation was partially her fiancé, Jionni, but ultimately, she reveals, “I lost it for me.”

The self-proclaimed “hot mom” also has her son to thank. “I lost the first 20 in two months, just from breastfeeding,” she dished. “And then right when I was able to work out — after six weeks — I went to the gym with a new trainer, Anthony Michael.” After resting for six months during her pregnancy, she was so ready to work out, which helped her shed the pounds fast.

Sometimes she doesn’t just hit the gym, though. The new mom does Zumba at home and has an elliptical machine at her house so she can always do cardio. As we’ve seen, she likes to work out while watching fun, kid-friendly movies with Lorenzo — most recently The Lion King and Toy Story!

And even though she’s eating healthy, that doesn’t mean she can’t be satisfied. With her home delivery system, she eats “things like a burger wrapped in lettuce or a salad with strawberries and chicken” so she doesn’t feel like she’s “depriving herself.” With that said, she does splurge once and again, eating a piece of Jionni’s mom’s homemade pasta, “a couple Doritos,” or even “a whole pint of Ben & Jerry’s Coffee Heath Bar Crunch” — she just makes sure to work out more.

We’re so proud of Snooks for shedding the pounds in a healthy way that keeps her happy. Are you surprised by how she lost so much weight? Sound off below!

Source: Us Weekly, March 18 print edition