baby weight loss following birth | Tuna White Bean and Avocado Salad

baby weight loss following birth

Hi there, everyone!  It’s Jennifer from The Chronicles of Home and I have the easiest, tastiest, quick lunch idea for you today.  It’s made almost entirely with pantry staples I always have on hand and goes together in no time.  My daughters love it as much as I do and I think it’s the perfect healthy, stay-with-you lunch to give you a punch of energy for the rest of the afternoon.

You could make a double or triple recipe and keep it in the fridge for even faster lunches all week.  The only thing I would recommend if you do this is to add the avocado right before you’re going to eat.  It just tastes so much better when it’s freshly cut.

Tuna, White Bean, and Avocado Salad - serves 2-3

1 can tuna, packed in extra virgin olive oil

1 can cannellini beans, drained and rinsed

1 avocado, diced

2 tbsp. golden balsamic vinegar

1 very small garlic clove, or 1/2 a larger clove, pressed

2 tbsp. fresh parsley, chopped

salt and pepper

Drain the heavy oil off the tuna then spoon the tuna and remaining oil into a medium bowl.  Add the beans, avocado, vinegar, garlic and parsley.  Season with salt and pepper and stir gently to combine.

That is it!  Can you believe it’s so short?  I’ve made this twice in the past week, it just tastes so good.  Hope you love it too.

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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pregnancy weight loss first week | Protein Oatmeal Chocolate Chip Muffins

pregnancy weight loss first week

To stay focused on maintaining lean muscle, my diet can sometimes be kind of boring.  I typically eat the same thing for breakfast for weeks at a time before changing it up.  My typical breakfast would be oatmeal, protein pancakes, or maybe toast and peanut butter and ALWAYS with coffee.

I changed up my bowl of oatmeal (with cinnamon, raisins, and sliced almonds) in favor of an oatmeal muffin.  This is especially good for grabbing on the go on busy mornings.  I found a recipe on Sugar Free Mom that is really good.  You may have seen this image of hers floating around on Pinterest. 

via Sugar Free Mom

After following her recipe, I tweaked it the second time, halving it (which still yielded 12 muffins) and adding protein powder and MILA (chia seeds- which Ill tell you more about this week).  I also made mine with dark chocolate chips and walnuts this time.

The chocolate bits are my favorite.

And I definitely recommend adding the walnuts- they add a great crunch.

Ingredients (Yields 12 muffins)
*Adapted from Sugar Free Mom 

• 1 eggs
• 1 teaspoon vanilla extract
• 1 cup applesauce, unsweetened
• 1/2 banana, mashed
• 1 1/2 cups, Old Fashioned rolled oats
• 1/3 MILA (chia seeds) *optional
• 1/4 cup chocolate protein powder 
• 1/2 tablespoon ground cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups milk (I used skim)
• 1/4 cup chopped walnuts
• 1/4 cup dark chocolate chips

Directions

I combined the banana and wet ingredients into a large mixing bowl and the dry ingredients in a separate bowl, stirring both well.  Then I combined the two and using an ice cream scoop, scooped the mix into the muffin pan.  Spray your muffin pan with cooking spray first!

Bake at 350 degrees for about 30-35 minutes.  I eat two in the morning for breakfast. 

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baby weight loss formula | Baked Kale Chips

baby weight loss formula

I jumped on the kale bandwagon and made kale chips as one of the sides to our dinner on Saturday night.  Somewhat to my surprise, I REALLY liked them- and so did everyone at my table.  Ill definitely be making them again because they are so quick and simple and full of vitamins K, A, and C as well as magnesium and fiber.

I bought one bunch of kale ($1.39 at my store) which made about 2 servings.  

I rinsed and dried the kale, then cut the stems off and tore the leafy part into 2-3 inch pieces.  Simply toss the kale with a tiny bit of extra virgin olive oil (next time Ill spray the olive oil) and salt and spread in an even layer on a baking sheet.

I cooked it at 350 degrees for about 10 minutes, tossing a couple times.  For even drier, crispier chips, cook at 300 for about 30 minutes.

The kale cooks way down and ended up like this.

It is delicious!  Im hooked and wish I wouldve tried it sooner.  We were literally fighting over the kale chips. They taste kinda like roasted brussel sprouts, but the thin crunchy kale is even better.

Have you tried kale chips? If not, have I convinced you to?

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