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.

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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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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 first week after birth | Spinach Fruit Smoothie

baby weight loss first week after birth

I thought for sure making a sweet fruit smoothie with some spinach thrown in would be a certain way to get my 3 year-old to eat some veggies.  No way.  One taste and he spit it right out all over my cowhide rug.  Thankfully, it wiped off just fine.

I used a big handful of spinach and about a cup of frozen fruit with 1/2 cup of water.  It tasted fine at that point, but a little bland.  Because it was intended for James, I sweetened it with one of his toddler yogurts and a tablespoon of honey.

It was yummy, but he didnt like it.  I drank it all and will make it again.  For myself.

In the future, I think Id add protein powder or greek yogurt for added protein. 

Do you or your kids like spinach smoothies?  How do you make yours? 

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