pregnancy losing weight first trimester | Mediterranean Chickpea Salad

pregnancy losing weight first trimester

Are you in the mood for a hearty salad?  I found this mediterranean chickpea salad recipe in Barefoot Contessas latest cookbook, Foolproof and enjoyed it all last week!  Its healthy, delicious, colorful, and very fast to assemble.

Dice a couple of tomatoes, a cucumber, scallions, and add some chopped basil.

Drain and rinse a can of chickpeas.

For the dressing, you add lemon juice, garlic, salt, pepper and olive oil and whisk to combine. 

Toss it all together. 

Then add feta cheese.

For a hearty accompaniment, I baked two pita bread slices at 350 for about 10 minutes.  A touch of olive oil and theyre good to go! 

I couldnt get enough of this salad.  Hope you like it! 

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baby weight loss first month | Healthy Banana Bread

baby weight loss first month

Hi everyone!  It’s Jennifer from The Chronicles of Home with another healthy recipe for you.  I picked up a recipe card from my Whole Foods’ bakery counter a few weeks ago for Flax and Honey Banana Bread and have been so excited to make it.  I adapted the recipe a bit but the results were delicious and just the healthy bread I was hoping for.

The bread was sweet but not too sweet, hearty and satisfying but still just the right amount of cakiness to it.  The banana and coconut flavors complement each other so beautifully.  My girls gobbled this up for breakfast the morning I made it and happily ate more that afternoon as a snack.  I’ll be adding this to my repertoire and will probably make two loaves next time so I have one to freeze!

Coconut Flax Banana Bread

3/4 c. mashed bananas ( about 2)

3/4 c. unsweetened vanilla almond milk

1/4 c. honey

1 1/2 c. whole wheat pastry flour

2 tbsp. flaxseed meal

1 1/4 c. shredded coconut

1 tbsp. baking powder

1 1/2 tsp. cinnamon

1/2 tsp. kosher salt

Preheat oven to 350º.  Line a loaf pan with parchment paper down the length and the width.

In a large bowl, whisk banana, almond milk, and honey.  Add flour, flaxseed, 1 c. coconut, baking powder, cinnamon, and salt.  Fold with rubber spatula just to combine.

Transfer to pan, sprinkle with remaining 1/4 c. coconut and bake until golden and cooked through (test with a toothpick), about 55 minutes.

Let cool a few minutes, then lift out of pan using parchment and slice with a serrated knife.

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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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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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