weight loss early pregnancy no sickness | Time to Get Movin Again Cardio Bike Riding

weight loss early pregnancy no sickness

Whenever Ive let exercise slip to the back burner, when I start back up, I like to add in several sessions of hard cardio to get my heart pumping again.  This week, Ive been doing 50 minutes at a time in the gym: 20 minutes on the treadmill at level 4 (a brisk walk), then 30 minutes on the stair climber at level 60-70.  I make sure to bring my ipod or a magazine to keep me company for that amount of time.  I also cover the clock on the machine so Im not aware of how slowly the time passes and just check periodically.  It feels so great when youre done and in the following days as you can feel your body responding, getting lighter and stronger.

Last week, my 3 year-old son got a bigger bike with training wheels, which prompted me to bust out my bike. I havent ridden in years!  But as soon as I got back on, I remembered how much I like it.  Now, I want to ride my bike everyday.

Not to mention, its great exercise and always a good idea to get out of your exercise rut and try something new.  I put my gears on a hard setting that makes me work for each pedal and then ride around the neighborhood.  Im a little scared to try the bike trails in our park for fear of getting run over by the more experienced, fast riders.  Bike riding can be challenging, but its mostly fun and a great way to get exercise outside of the gym! 

Have a great weekend!  Take care of YOU!

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ectopic pregnancy weight loss | Fresh Quick Summer Dinner

ectopic pregnancy weight loss

Summer is in full swing here.  Hot days, flip flops, pool time, and quick dinners cooked outside on the grill.  This meal is one of my favorite summertime suppers and is so easy to pull together.  Fresh corn is begging to come home with me from the grocery store and I cant get enough of it.  Tomato and avocado salad is a year-round favorite, and so colorful with this dish. And finally, a marinated skinless, boneless chicken breast is grilled to juicy perfection. 

Marinade (Finger Lickin Chicken Marinade from Food.com)

-for 4-6 chicken breasts

• 1 cup oil
• 1/2 cup vinegar
• 2 tablespoons Miracle Whip Light
• 3 tablespoons Worcestershire
• 2 tablespoons lemon juice
• salt and pepper to taste
• 2 tablespoons thyme
• 1 tablespoon garlic salt

Mix all the ingredients together and marinate for at least 30 minutes and up to overnight in the refrigerator.  Grill the chicken for about 8 minutes on each side, depending on the size of the chicken.  

This marinade makes for delicious chicken friends, really moist and flavorful. 

Tomato & Avocado Salad

• Tomato (4)
• Avocado (3)
• Red onion (1/3 cup) 
• Light ranch salad dressing (couple tablespoons)
• Tony Chachere salt-free seasoning (to taste)

Dice the tomato, avocado, and red onion and toss together with the dressing and seasoning.

Corn-on-the-Cob

• Shuck the corn and boil for about 8 minutes.  

Happy summer friends!

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pregnancy weight loss first trimester | Mushroom Asparagus Radish Arugula Salad

pregnancy weight loss first trimester

Hi everyone!  It’s Jennifer from The Chronicles of Home and I’ve got a delicious spring salad to share with you today.

We ate this mushroom, asparagus, and radish salad for dinner recently alongside roasted chicken thighs but I could have eaten it alone as a vegetarian meal.  In fact, I did eat the leftovers by themselves as my lunch the next day and I have great news - this is one of those salads that is fantastic leftover.

The mushrooms and asparagus are cooked and warm when you add them to the arugula, which softens and wilts just slightly.  The flavors are springy and fresh but I found the salad to still be hearty and satisfying, which is just what I’m craving this time of year.

Mushroom, Asparagus, Radish, & Arugula Salad

Ingredients

1 medium bunch asparagus, ends trimmed and cut into 1” pieces

1 tbsp. unsalted butter

2 tbsp. olive oil, divided

1/4 c. shallot, chopped

2 garlic cloves, minced

8 oz. cremini mushrooms, sliced

2 c. chicken stock

1 tsp. dried thyme

1 tbsp. fresh chives, chopped

1 tbsp. flat-leaf parsley, chopped

1 tbsp. grated parmesan or romano cheese

2 c. arugula

8 radishes, sliced

1 tsp. fresh lemon juice

Blanch asparagus in a pot of boiling salted water for 2 minutes.  Drain in a colander and rinse with cold water to stop cooking.

Preheat oven to 350º.  Melt butter and 1 tbsp. olive oil in a large ovenproof saute pan over medium-high heat.  Add shallot and garlic.  Sprinkle with salt to taste and cook 1 minute.  Add mushrooms, chicken stock, and thyme and bring to a boil.  Transfer to oven and roast until mushrooms are tender, about 30 minutes.  Return to stovetop and boil over high heat until liquid evaporates.  

Lower heat to medium-low and add aspargus, chives, parsley, and parmesan.  Stir to coat.  Season to taste with salt and pepper.

Toss arugula, radishes, remaining 1 tbsp. olive oil, and lemon juice in a large bowl.  Season to taste with salt and pepper.  Add mushroom and asparagus mixture and toss gently to combine.

* * * * * 

Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  Youll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!

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