And just like that we’re in the second week! Getting my nutrition and fitness on track has a funny way of becoming addictive, but in a good way. Once I’ve built up a nice streak of working out every day I tend to feed off that, and do whatever I can to make sure I get that workout in! However, I need to be fair to myself, and be patient with myself. I missed a workout at the end of Week 1 (Saturday). We had family over that day, family that was in town and hadn’t met our little bean yet, and between getting the house into a ‘presentable’ state, making a dessert (I made a healthy-ish strawberry shortcake, see below) and just generally enjoying some time with the family – the workout didn’t happen. Oh well, right? But I was bummed! Luckily I have a great Beachbody coach who reminded me just how much I’m doing! She centered me, reminded me I just had a baby barely over a month ago, and that I was actually doing more than I knew with all the healthy eating and workouts all week before Saturday. After hearing her perspective and getting her support, I reset, I should take it easy on myself. So take this as a reminder to do the same for yourself!
You are doing amazing, you are doing more than you know, and the important thing is to just keep going!
My eating plan for Week 2 took advantage of some of the ingredients bought for Week 1, and will use up my last 2 freezer meals I made before the baby arrived. Doing that prep was such a good investment and I am so thankful I put in the time, I’ve been enjoying them for 6 weeks! I also wanted to use up some frozen shrimp I had leftover from Easter.
You might notice I’m doing the same meal plan 3 days in a row this time around (vs. 2 days last week) – this is just another way to simplify, and makes my prep easier!
Let me take a minute to talk about the fixate Broccoli Salad, I had it twice last week and three times this week, so you might think I’m sick of it – but no! This salad is so delicious I think I could eat it every day! Its also easy to prep, and I made a batch of the dressing last week that I’m still using this week. Its just broccoli, red onion, celery, dates, almonds and turkey bacon – so good!
This week I’ve added spinach to my Banana Protein Smoothies, it doesn’t change the taste but does add a great Green Container to my snack – win!
So far today the little lady hasn’t wanted to sleep much, so I haven’t gotten to do my workout yet (Yoga Fix Extreme Real Time today!). So instead I’m doing some Mommy and Baby workout moves, I can still get some form of a workout in even while keeping her close. Important to remember to support her head and keep your balance, but there are a lot of great moves to work your body that you can still do while holding your baby.
- Sumo Squat
- Leg raises
- 1-Arm Bicep Curls
- 1-Arm Tricep Dips
I recommend one minute per exercise (for exercises on each side I recommend 1 minute per side).
Another meal that worked out really well was the roasted shrimp and zucchini – its so quick and easy to make, healthy and tasty! One sliced zucchini, 6 shrimp, a little EVOO and seasonings. Cook at 400 for 15-20mins and enjoy!
A new find I have to share is this Lemon Ginger Seltzer from Trader Joe’s. I like the Lemon-Ginger combo for infused water because there are tons of health benefits (immune system boost, good for skin, etc) and a sparkling version is even better.
Snuck in with all this healthy eating was a treat, of course! The weather has been so nice, Ice Cream season has returned! There is nothing better than a kid’s pure joy and enjoyment of ice cream, don’t you think?
Healthy-ish Strawberry Shortcake
1/2 Honey (or Pure Maple Syrup)
1/2 Tablespoon Vanilla Extract
1/2 Cup Melted Coconut Oil
1/2 Cup coconut flour
1/2 Teaspoon salt
1/4 Teaspoon baking soda
1.5lbs strawberries, quartered
3 Tablespoon Sugar in the Raw (or plain sugar)
Whip Cream or Cool Whip
Preheat oven to 350 degrees
Mix Strawberries and sugar in a bowl and refrigerate to allow juices to develop, at least 30 minutes
To make shortcake, mix wet ingredients until smooth
Add in dry ingredients and mix until combined
Pour into greased 8 X 11 baking dish.
Bake for 35 minutes or until golden
Remove from Oven and allow to cool completely – store at room temperature
When ready to serve, slice cake into six pieces, then cut each in half horizontally.
Layer dish with cake, strawberries, cake, strawberries and top with Whipped Cream!