Today was one of those days where I saw my reflection in the mirror, and I thought, “ugh, I am that chubby girl.” And that’s because I am. No, I am not fishing for compliments. It’s true. I am chubby. Yes, I did recently have a baby, but this chubbiness cannot be blamed on Eloise. It’s because I’ve been eating subpar and not working out as much I’d like. See, before we went to Texas, I was kicking ass. I was eating healthy. Working out. Drinking all the water. And then vacation happen. And then I got back and I was busy. Work. Babies. House. Errands. Yeah, I know. You can make all the excuses you want. Clearly I wasn’t making my health a priority.
Ok, well that is the great thing about priorities. They can change. So healthy eating is back on the docket. I spent the weekend digging into new recipes to try. To revitalize my motivation to eat healthy, work out, get my spirit back into the better myself vibe. It was time to get out of my funk.
Because I have three little eyes watching me. Taking notes. Learning from my habits and internalizing them and possibly even making these habits their own. So if not for myself, then for them.
And that is how this beet salad came to life. I am not about to just eat rabbit food. That is not going to get me excited about eating healthy. But of course, healthy eating doesn’t have to be bland. I just had to remind myself of that. So I went outside the typical “green” salad and landed on beets. There is something about beets that make me feel like I am being healthy and trendy at the same time. This recipe is unbelievably easy, with no dressing because the ingredients themselves have more than enough flavors.
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.
So now starts my journey into losing the 20 lbs. Cross your fingers and toes for me. My sweet tooth will not be kind to me. I need all the help I can get.
Well, I had another baby! On December 15, 2016, little Maxwell decided he wasn’t going to wait another second and was born. And even though he was born on his due date, I was anything but prepared. See, JR was 12 days late. Yes, 12 days. While I certainly was not rooting for another almost two week late baby, I had convinced myself that Max would not be showing up anytime near the 15th. Perhaps sometime in the 20’s–like Christmas. But surely not on his due date. So when my water broke at 9:40 p.m. on December 14th, I immediately panicked (our house was a complete mess. I had lost my phone. I hadn’t done laundry in weeks.) But after a mere two and a half hours of labor, Maxwell was born. It was perfect.
Of course, now that Max is here, I should be in the “lose the baby weight” phase. But there was Christmas. Then New Years. And donuts are freaking delicious. Plus, who is going to eat all those Junior Mints?! And while I am technically down to my pre-Max weight (note: not pre-baby), my belly is squishy. It would be nice to be back to my law school size. Since it’s the beginning of the year, I can jump on the “new year new you” bandwagon. My social media has been swarmed with Whole30 posts so it is a constant reminder that I too need to be more aware of what I am eating if I want to see results.
That’s where this salad comes in. It’s healthy and quick to make. Plus, you can toss in as many vegetables you’d like, add chicken, salmon, etc., and make the salad more filling (and more of an entree v. side dish). But, regardless of what ingredients you put in the salad, it is truly the salad dressing that holds it all together. My friend Mel shared her dressing recipe with me, and now it is my go-to dressing. Ok, it is the only salad dressing I use these days. It’s light but full of flavor. And I can eat a salad and still feel healthy that it isn’t covered in a creamy, fattening dressing.
Hot summer afternoons means gardening. My garden has doubled from last season. I have a special herb garden filled with cilantro, basil, mint, orange mint, rosemary, hot and spicy oregano, chives, and parsley. Plus two huge planter boxes my husband made me stuffed with red, yellow, orange, and green peppers, serrano peppers, jalapeno peppers, green beans, carrots, several types of tomatoes, garden salsa peppers, okra, sugar peas, potatoes, and cucumbers. I know—it’s a lot of plants! (I have 15 basil plants! My backyard smells heavenly). But my goal is to be self-sufficient this summer and autumn, and I think I’m right on track. With all these fresh vegetables and herbs, salads are a must!
Two of my friends started CrunchTime Fitness, a website focused on helping individuals attain their physical fitness and nutritional goals. Thanks to them, I started and finished one round of p90x (next round to be started soon) and rejuvenated the way I look at food. This salad has been modified from their recipe box. The dressing was delicious! I plan to mix up this dressing with different salad variations throughout the summer. It’s the perfect way to meet your veggie requirements on a hot, sunny day.