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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baby losing weight from diarrhea | Mushroom Onion Sliders with Aioli Sauce

baby losing weight from diarrhea

Every couple of weeks, I crave a juicy burger.  Usually, if ordering one at a restaurant, I can only get through about half, because its so much food with the bun.  Sometimes I order the burger without the fun, and just eat it with a fork.  Do you do that too?

The other night, I made a sliders (just smaller burgers) and topped them with sautéed onions and mushrooms with a bit of aioli sauce.  We ate it with a side of spinach too.

Sliders

To make the sliders, I used about one pound of lean grass fed beef and portioned them into 5 patties.  I seasoned them with a little low sodium soy sauce and cooked them in a grill pan on medium high for about 4-5 minutes per side until medium.  

Onions & Mushrooms

I cut the onions and mushrooms into small dice and chopped a few cloves of garlic.  Sautee the whole thing in a couple tablespoons of olive oil and season with salt and pepper.

Spinach 

I used a giant bag of spinach and sautéed it in a pot with a little olive oil, salt and pepper, and garlic.  The spinach wilts down so dont be worried it seeming like too much. 

Aioli 

I made aioli by just combining low-fat mayo with dijon mustard and garlic.  Since it was just for two people, I added about 1/8 cup each of the mayo and mustard and one garlic clove.  You typically add a little lemon juice, but I didnt have any.  

*I always use a very light hand when seasoning with salt.  I think its better to salt your food at the table because you end up using less and tasting it more. 

* * * * 

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how to lose baby weight fast | Healthy Granola Bites

how to lose baby weight fast

Hi, lovely readers!  It’s Jennifer from The Chronicles of Home and I’ve got another healthy little treat for you today.  I started making these granola bites a few weeks ago as a way to satisfy my daughters’ late afternoon snack attack without ruining their appetites for dinner.  And I’d be lying if I said I didn’t dip my hand into the bowl a lot of days, myself!  

They taste like a cross between granola and cookie dough and my girls would probably put down the entire batch of them if I didn’t limit them to 2 or 3 at a time.  They’re really filling and satisfying and full of healthy ingredients, so a perfect snack or even breakfast on-the-go if you’re really strapped for time, though we haven’t taken it there ourselves yet.

I like to make these in the food processor because it makes it that much quicker, and I like to have some of the raisins and chocolate chips chopped up into smaller bits.

The “dough” can be both a little crumbly and stick to your hands (seems like those two wouldn’t go together, doesn’t it?).  I didn’t really roll them into balls as much as press them into balls by squeezing back and forth between my hands and shaping into balls.  When they started to stick to my hands, I’d give a quick rinse to get off any sticky bits and then start again with damp hands.  I had to do this maybe twice during the making of them.

I store the granola bites in the fridge to keep them really fresh, though they might do fine at room temperature as well, but I can’t say how they hold up on the counter since I’ve always put mine in the fridge.

Hope you (and your kids) enjoy!

Granola Bites

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

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 6 months | Snow Day

baby weight loss 6 months

This morning schools in the greater Chattanooga area were on a 2-hour delay. Up on Signal Mountain everyone is scratching their heads because it has been snowing all morning, and this is the south. 

Meaning schools almost always close for snow. Or the threat of snow. Or because is it is just too cold.

For a brief time in elementary school I lived in southern Ontario, Canada. For those three years, I walked to school (uphill both ways) in the snow. According to my mom, when she was growing up, the schools never closed unless it was 40 below (or something like that).

It was always a big joke when we moved to Arkansas and the towns would shut down for the threat of cold weather. I have lived in the south for 20+ years now and I get it. The south isnt equipped like they are in the north. There is no point in having machinery to clear the snow when it rarely snows.

Anyway, I have been watching the snow fall all morning. Our wood stove has been steadily burning for the last two days to ward off the chill in our house. This morning, as the snow fell and the sun peeked through the clouds, it looked like glitter was falling from the sky. Beautiful.

Jack loves the snow. This time the snow hasnt been enough to sled on, but it has accumulated nicely on our decks. Perfect for snowball fights with daddy.

Isaac is thrilled to press his face up against the back door to watch his big brother play. I wonder what he thinks about the snow.

Maybe one year we will make a winter trek to Canada to show our boys what I real snow can look like. For now, I am sitting inside enjoying a hot drink, thankful that while it is pretty, it will go away in a day or two and that spring is just around the corner.

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after pregnancy weight loss meal plan | Freelance Mama

after pregnancy weight loss meal plan

On occasion I talk about freelancing and even use the hashtag freelance mama on Instagram, but I recently realized that a) not everyone knows what that means, and b) sometimes my parents are curious about my work. So I have decided to use this little space to periodically update about projects I am working on.

In the graphic design world (especially if you freelance part time) it is really feast or famine. Meaning I am either working crazy hours (while juggling my mommy responsibilities), or I am in a lull and enjoying the calm before the next storm.

I have been really bad about updating my portfolio in recent years, so maybe this will become an extension of that. At the very least, I will be able to look back and see what I was doing at this phase of my life.

Right now I am in a slower phase (which is a blessing since Daniel has been working nights for the last 14 days). Here is a glimpse of some of the projects I have been working on. 

This is a textbook I am working on for Central Piedmont Community College in Charlotte, NC. It is the biggest project I have taken on to date. A big part of this project, besides designing the 300+pages, is keeping everyone on track so that I get content in a timely manner. Managing the proofing process is also lots of fun. We are about halfway through this year-long project right now. May is the target print date.

This is an Annual Report I am in the process of wrapping up for The Crossnore School in Crossnore, NC. The Crossnore School is non-profit residential foster care home for children in crisis. This is the third year I have created their Annual Report. 

An example from a recent ad campaign for The Crossnore School. Once concepts are approved, the ads are sent to various publications throughout the region and run for several months before we move on to the next campaign.

Ad created for Ascend Federal Credit Union, located in Tullahoma, TN. Ascend is a client that I take on overflow work for throughout the year.

 

Logo designed for the blog Stroll Through the South, located in Huntsville, AL.

As you can see, right now my projects vary from very corporate to smaller, local businesses. Last month I also wrapped up a catalog for a media company located in Chattanooga, TN as well as sold a personal design for a sign project. In the freelance world, you never know what you will have on your plate.

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post pregnancy weight loss fast | Healthy Huevos Rancheros

post pregnancy weight loss fast

Hi all!  Jennifer from The Chronicles of Home here, back with another healthy breakfast-for-dinner idea for you (remember that sweet potato hash from a little while back?).  This time its Healthy Huevos Ranchos.

I actually had plans to make these huevos rancheros for breakfast last weekend on my husband Scott’s birthday.  Anytime we have breakfast out somewhere and huevos rancheros or some kind of breakfast burrito is on the menu, there’s a pretty good chance that’s what he orders.  So I wanted to make him something a little special for his birthday...but, wouldn’t you know, I came down with another bad cold.  And Scott wound up getting up with our daughters on his birthday morning so I could sleep in.  What a guy!

I decided to repurpose the huevos rancheros as dinner a few nights later instead and they were a perfect breakfast-for-dinner meal.  Hearty and filling and delicious!  As we were eating dinner I said, “This is what I’m going to send to Megan for my Honey We’re Healthy post this week.”  And Scott said, “These are healthy???”  Apparently they taste just indulgent enough to be sneaky-healthy!

A few notes on the ingredients.  You can use corn tortillas, which are the classic choice for huevos rancheros.  I used organic whole wheat because my store was out of corn the day I was shopping.  Refried beans can be quite good for you and also really not good for you.  Make sure you read your ingredients.  I used 365 Organic Refried Pinto Beans, which were high in protein and fiber, low in fat (1.5 g per 1/2 cup), and really flavorful.  If you like spice, a good splash of hot sauce on these would be great!

Healthy Huevos Rancheros - serves 6

Ingredients

2 tbsp. grapeseed oil, divided

1 medium yellow onion, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

2 garlic cloves, crushed

2 large tomatoes, chopped (about 2 cups)

1 tsp. cumin

1/2 tsp. salt

1 c. chicken broth

6 whole wheat flour tortillas

cooking spray

6 eggs

15-oz. can refried beans

2 avocados, large-diced

Preheat oven to 350º.

Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add onion and saute until translucent, about 5 minutes.  Add red and yellow peppers and garlic and cook 2 minutes more.  Add tomatoes with their seeds and juices, cumin, and salt and cook until tomatoes start to break down, about 5 minutes.  Add chicken broth and increase heat to high to bring to a boil.  Lower heat and simmer uncovered until thickened, about 15 minutes.

Arrange tortillas in a single layer on two baking sheets.  Spray lightly with cooking spray.  Place in the oven until starting to puff, about 5 minutes.  Turn heat off and leave in oven to keep warm.

Heat remaining tbsp. of oil in a large nonstick skillet.  Crack the eggs into the hot oil and fry until whites are set, then flip carefully and remove from the heat.

Put the refried beans in a microwave safe bowl and microwave until warm, about 2 minutes.

Put one tortilla on each of 6 plates.  Spread with beans and top with an egg.  Spoon sauce around the egg and top with avocado.

* * * * * 

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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