I'm happy to report that I've been staying on track so far and have lost 3 pounds! It has actually been pretty challenging because as I mentioned before, I have to take it slow to maintain my milk supply and continue breastfeeding my son. I have to make sure I'm eating enough, yet working out too. It's a fine balance.
So what exactly am I doing? Well I start my day with a good breakfast. Most days that means a Cinch shake and a piece of fruit. Cinch gives me 24 grams of protein to start my day with lots of energy to keep up with my 2 little boys. If I get the chance I'll exercise before breakfast, if not usually just before lunch I can sneak it in.
For exercise I have been running and doing yoga. I have some knee problems so I only run a couple times a week. It's been about 2-3. I run a mile in the best time I can without hurting my body. It's not super impressive but 12 minutes has been my best time.
I just added yoga to the routine this week and I love it! I found tons of FREE yoga videos on Hulu. I was super excited when I realized I didn't have to fork over tons to go to a class. Plus there are tons of different types you can choose from (toning, flexibilty, abs, AM wake up, etc) and different lengths. So this morning I did the AM Wake up video that was only 12 minutes long. Both my boys were already up so I knew I couldn't do a long one and I had trouble falling back to sleep last night after my youngest got up. Felt so good to start my day this way!
And then there's the eating healthy part. I haven't been perfect on this but really trying to get better and better. This week I tried a new dish I found on Pinterest, Broccoli Quinoa casserole. I'm new to quinoa, but I like the fact that it is a complete protein and can substitute for rice. I really liked this casserole, it was nice and creamy. The only thing I did different from the recipe is I made my own cream of mushroom soup.
One 10 oz can condensed Cream of Broccoli soup (or mushroom)
1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (see note)
Feshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.