I packed on 46 pounds when I was pregnant. Yes. That’s right. Everything I ate clung to my body. I still exercised and ate well. But my body clearly wanted that extra weight to help grow a healthy baby.
Giving birth took away 16 pounds and I’ve lost 10 more since then. So, I still have 20 pounds to go. I’ve heard about women who are able to get back in their pre-pregnancy jeans in two weeks. I secretly envy them.
I haven’t had 20 pounds to lose in over 8 years.
I’ve never had to think about losing weight with a 12 week old baby to care for either. Everything is different. I used to love getting up early and going for a long power walk with the dogs. Now Nate eats first thing in the morning. And, I haven’t slept through the night since he was born. Sleep deprivation makes morning workouts a little less appealing.
The other big challenge is time. So much of my time is spent caring for Nate. And there’s just more to do – feedings, dishes, laundry, diapers, cleaning.
Don’t get me wrong – I am not sitting here typing with one hand and the other hand plastered to my forehead feeling sorry for myself. I’m identifying the obstacles – or the major changes in my life – so that I can find solutions for each one and still be able to function, be a good momma, and yes, whittle away at those 20 postpartum pounds.
On the exercise front, I’ve committed to hot yoga three times a week. The days I don’t go to yoga, I’m strapping on the ERGObaby and walking with Nate. If it’s too hot outside (I am in Texas….) we’re going to the mall for some Mommy Mall Walking.
And, on the diet front I’m back to doing what worked over 8 years ago. If I know anything about losing weight, it’s that the key to success is planning ahead. Without a solid plan, I failed every time. I would be hungry and reach for the first thing in front of me, healthy or not. Big, healthy salads are part of my plan.
I’ve taken some of my favorite salad ingredients and done all the prep work at once so I can quickly put together a salad for lunch or dinner. Sometimes I add leftover grilled chicken or a hard boiled egg. The key is to use ingredients you love so you’ll look forward to your meal.
Here is my current favorite mix of ingredients. If you don’t know how to sprout your own beans, learn how here. I’ve got sprouted mung beans in the picture but you can sprout any bean or seed – garbanzo beans, lentils, quinoa. They’re all delicious. And, yes, that’s dill. Fresh herbs really make a salad pop.
How do you eat healthy when your life is so very full?
Serves: enough for 6 - 10 big salads
- 1 head of kale, preferably organic
- 1 pound of baby spinach, preferably organic
- 4 - 5 medium carrots
- 2 medium beets
- bean sprouts
- 1 apple
- fresh herbs such as dill or lemon thyme
- pepitas (roasted pumpkin seeds)
- grilled chicken
- hard boiled eggs
- Wash the kale and remove the tough ribs. Discard them. Chop the kale into bite size pieces. Spin dry in a salad spinner.
- Wash the baby spinach if it isn't prewashed. Spin dry.
- Peel the carrots. Grate them using the grating wheel of a food processor.
- Peel the beets. (I wear disposable plastic gloves to prevent my hands from being stained red.) Grate them using the grating wheel of a food processor.
- Take each prepared item and store it in a separate container.
- When you're ready for lunch or dinner, pile all the ingredients on your salad. I usually chop the apple and any herbs when I make the salad as they don't stay fresh long if prepared ahead of time.