Postpartum Weight Loss: Recipes to Help you Get Your Groove Back
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I’ve been writing about alternative ways of approaching weight loss and transformative body goals after birth, while prioritizing self-love, lifestyle, and wellness goals over slimming down. Today, I would like to share one of my favorite healthy recipes for a go-to-lunch option and a vitamin rich smoothie to help give you a nutritionally balanced boost.
Us moms need quick and easy solutions for healthy eating when we are on the go. Luckily, this meal can be prepared in advance for work, or whipped up while the little one naps, so that you can have yourself a tasty and healthy meal you can call upon to mix up your weekly meal-plan and help towards your postpartum wellness goals.
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I’ve always liked the idea of taking mundane vegetables and using them in creative ways to replace carbohydrate staples like rice or pasta. I’m a carb fiend, and I don’t encourage completely excluding carbohydrates from your diet, but limiting the amount you consume can help towards feeling less lethargic and bloated and, of course, can help towards creating a more lean and healthier you!
I found this awesome and simple recipe online but mixed it up a little to add extra flavor and more texture.
What you will need:
4-7 florets of cauliflower
1/3 cup chopped red onion
1/3 peeled, deseeded, and diced cucumber
1 cup halved cherry tomatoes
1/3 cup chopped parsley
1/3 cup chopped mint
3 tbsp lemon juice
6 tbsp extra virgin olive oil
2 tbsp chopped deli olives
2 tbsp crumbled feta cheese
3/4 tsp sea salt
1/2 tsp ground black pepper
3/4 tsp smoked paprika
1 tsp dried oregano
1 tsp roasted white and black sesame seeds
1/2 cup of mixed fresh dill and fennel leaf
1 pound of boneless, skinless chicken breast
Instructions:
Preheat grill in the oven to medium.
Place cauliflower florets in a food processor and pulse until broken down into rice-sized granules.
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the cauliflower, onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from the heat and stir in the dill and fennel.
Meanwhile, rub 1 teaspoon of oil all over the chicken. Season the chicken with salt, black pepper, and paprika to taste. Grill, turning once, until cooked through. Run a knife through the thickest part of the breast and if the juices run clear when removed, the chicken should be fully cooked. Slice diagonally.
Whisk the remaining olive oil, lemon juice, oregano, and salt and black pepper in a small bowl. Add the tomatoes, cucumber, and olives then mix.
Divide the cauliflower into rice bowls. Top with the chicken and mixed salad. Sprinkle with the chopped parsley, mint, and roasted sesame seeds. Serve with lemon wedges if desired.
This recipe is so quick and easy. You can buy a bunch of bananas and keep them in your freezer for easy access and most of what you need can be stocked in your pantry.
What you will need:
1 small frozen banana
1 cup unsweetened almond milk
2 tbsp almond butter
2 tbsp unflavored protein powder
1 tbsp sweetener of your choice (optional)
1/2 tsp ground cinnamon
4-6 ice cubes
Instructions:
Combine all ingredients together in a blender and blend until smooth. Sprinkle some cinnamon on top and serve!
Photos: Pixabay, eatingwell.com
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