When I am pregnant, I never get too worried about my weight gain. I don’t eat too terribly. I don’t eat as if I am eating for two. I work out 5 days a week. I try to stay active. Each time, I gained 45 pounds. Sure, this technically is more than what is recommended (35 lbs is the top) but I see no reason to lose sleep over the weight gain. I feel healthy.
Of course, now starts the hard part: losing the baby weight. For me, the first 15 lbs drops off right after the baby is born. Another 10 falls away shortly thereafter thanks to breastfeeding. But those last 20 lbs don’t leave without a fight. And honestly, after JR’s and Max’s births, I didn’t lose all 20 lbs before I got pregnant again. This time I am hoping it will be different. And not only because it is likely that we won’t have a fourth baby (never say never because who knows).
I’ve read that getting back into shape is 20% working out and 80% diet. No idea how accurate that is but it feels right. I have always been great about working out and relatively crappy about keeping a clean diet. It’s not that I don’t eat healthy. It is just that every day I also eat something arguably too sugary, processed, or salty. Right before I wrote this, I shoved three gummy worms and three pieces of chocolate into my mouth. Despite the fact that I ate healthy the rest of the day. I ruined my healthy day in less than three minutes. Clearly, I need to strengthen my willpower. So, what should I be eating instead of my children’s treats for going potty on the potty?
My new go-to lunch meal has been this avocado chicken salad. I’ve made this salad twice since Eloise was born, and she is only three weeks old. It is a heartier salad than most so I stay full longer. You can easily add more ingredients to the salad or keep it simple. The salad does call for bacon, which you can sub for turkey bacon, use just a strip or two, or get rid of all together, depending on how healthy you want to be.
- 1/3 of rotisserie chicken, shredded (or 2 cooked chicken breasts)
- 1 avocado, diced
- 1 can corn, drained
- 2 green onions, diced
- 2-4 pieces of (turkey) bacon, cooked and diced
- 2 handfuls of romaine lettuce, sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- salt and pepper, to taste
- optional: hard boil eggs, sliced; handful of fresh dill; chickpeas, drained
- To make the dressing, combine olive oil and lemon juice.
- In a large bowl, place remaining ingredients together. Toss with dressing. Add salt and pepper to taste. Enjoy!
Modified from: Natasha’s Kitchen