baby weight loss and gain after birth | Greek Pasta Salad with Grilled Chicken

baby weight loss and gain after birth

Hi all!  Thank you so much for reading and commenting on Jennas weight-loss success story.  I knew she would inspire you and Im so happy she agreed to let me feature her here.  Id love to feature YOU too, just email me at: honeywerehealthyblog@gmail.com and well chat!

I made a Greek pasta salad with grilled chicken the other night for dinner and thought you might like to try this recipe with your family.  Its classic Greek ingredients - tomato, cucumber, olives, red onion and feta cheese with whole wheat pasta, grilled chicken, and a homemade vinaigrette dressing.

I actually prefer this salad cold, but you can eat it warm also. I used penne pasta, but sometimes I use spirals.  For busy weeknights, I like meals like this that I can just throw together.  Of course, its nice to have left-overs for lunch later in the week too.

Ingredients (Salad)
Serves about 6

Tomato- 3 small diced
Cucumber- 1 large diced
Olives- 1/4 cup sliced
Red onion- 1/2 cup
Feta cheese- 3/4 cup crumbled
Whole wheat pasta- about 2 cups cooked
Grilled chicken- about 4 large boneless, skinless breasts
(fresh basil would be good in this salad but I didnt have any on hand)

Ingredients (Vinaigrette)

Whole Grain Mustard- 3-4 teaspoons
White wine vinegar- 1/8 cup
Dried basil- 1 teaspoon
Salt- dash
Pepper- dash
Olive oil-1/4 cup

• Combine all the ingredients together except the olive oil and stir.  Then whisk in the olive oil.  
• You can adjust the ingredients depending on your taste preferences.

Directions

• Boil the pasta according to package directions.
• Spray a grill pan with cooking spray and cook the chicken until done.  Then cut into cubes.
• Add the diced tomato, cucumber, olives, onion, and cheese with the pasta and chicken.
• Pour the vinaigrette over the salad and toss it all together. 

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weight loss after pregnancy gastric bypass | Live Fit Phase 3

weight loss after pregnancy gastric bypass

Last year I started the Live Fit 12 Week Trainer and saw really great results after completing Phase 1 and Phase 2 (the first 8 weeks), then I had a leg injury that prevented me from completing the last phase.  Also, I had gotten pretty lean in the first 8 weeks, so I felt okay waiting to finish.

To recap, here are some pics of the first 8 weeks, unfortunately I didnt get pictures of each week so these are the only ones I have to share.  (Isnt it amazing how much better we can look with a tan?) 

Now that Im all healed, Im starting Phase 3, the last 4 weeks of the Live Fit Trainer.  The last phase focuses on high intensity interval training (HIIT) for maximum fat burning while maintaining the muscle youve gained.  Also, there is "carb cycling" to help reduce fat.  Because Im already pretty lean and dont want to get too much leaner, I will probably continue eating the way I did during weeks 1-8, that is, every 3-4 hours, with "cheat meals" on the weekends and maybe a couple pieces of dark chocolate after dinner.  I will reduce my sugar and caffeine intake, so Ill report back on how that goes.

I copied the information below straight from the Live Fit website so you can see an overview of the final phase of the program.  

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*My calorie range was 1230-1530.  Go HERE to calculate your calories.

I use Myfitnesspal.com to track my food (calories, carbs, protein and fat).  

THE WORKOUTS

Are you doing the Live Fit Trainer?  Id love to hear about your experience in the comments below!  If youre doing another program, please let us know about that too.  

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weight loss during pregnancy gestational diabetes | Arugula Salad with Apples Almonds Honey Roasted Onions

weight loss during pregnancy gestational diabetes

Arugula Salad with Apples, Marcona Almonds, and Honey Roasted Cipollini Onions

Im sure many of us are starting the new year with fresh resolve to eat well and make positive changes to better our health.  In some ways, the holiday sweets are a blessing because I always feel a little in need of sugar detox by January 1st!  You know you need more vegetables when you start craving them and all I could think about when we got back from our holiday travels was a big fresh salad.

I tossed this together with mostly things I had on hand, though I did have to run out for the cipollini onions and some fresh arugula after being away for the past week.  You can be chopping the apples while the onions are roasting and preparing other parts of your meal if you serve this as a side dish.  We had it with a roasted salmon fillet but it would be great with grilled or roasted chicken as well.  Its also got enough going on that it would make a great light supper or a lunch salad.

Im not a fan of raw onions and have always found the flavor too harsh.  Roasting onions completely changes their taste and you get a golden, complexly sweet little burst of flavor instead.  This is a great way to add the flavor of onions to a salad without feeling like you need to chew a pack of gum afterwards!

Ingredients - makes 4 side salads

12 cipollini onions, ends removed and peeled

4 tbsp. olive oil, divided

2 tbsp. balsamic vinegar

2 tbsp. honey

½ tsp. dried thyme

4 handfuls of arugula

1 pink lady apple, cored and cut into thin slices or 1” chunks

¼ c. salted marcona almonds

¼ c. dried cranberries

¼ c. crumbled feta cheese

Cider Vinaigrette (recipe follows)

Preheat the oven to 375º.

Heat 1 tbsp. olive oil in a small, ovenproof sauté pan over medium-high heat.

In a medium bowl, whisk 3 tbsp. olive oil, balsamic vinegar, honey, and thyme.  Season with salt and pepper.  Add onions and toss to coat. 

Add onions and sauce to hot pan and cook about 1 minute.  Place pan in the oven and roast the onions until they’re soft and golden, about 15 minutes.

Place a handful of arugula on each of four salad plates.  Divide the remaining ingredients among the four plates.  Top each salad with three roasted onions.  Drizzle with dressing and serve.

Cider Vinaigrette

This is one of my favorite vinaigrette recipes for a salad that includes fruit, especially apples or pears.  If you can’t get apple cider, substitute apple juice.  I’ll often double the recipe and keep the dressing in the fridge for a few weeks so I can pull it out whenever I want it!

Ingredients

¾ c. cup apple cider or apple juice 

2 tbsp. cider vinegar 

2 tbsp. minced shallots 

2 tsp. Dijon mustard

½ c. extra virgin olive oil

Combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the dijon, olive oil, ½ tsp. salt, and ¼ tsp.pepper.

*This post was brought to you by contributing author Jennifer from The Chronicles of Home.  Thank you for this recipe Jen- Im excited to try the salad with the salmon or chicken like you suggested.

To visit Jens home decor and DIY website, go HERE or click the picture below.

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