Saturday, January 9, 2016

Pregnancy Update - 30 Weeks

This last week has flown by and I am now at 30 weeks! Yay! To me this is just another milestone since at 28 weeks I was already put on bed rest with Chloe but so far I have managed to avoid that with Charlotte. I will actually be going for my 30 week check up on Monday so fingers crossed everything checks out ok.  If I can make it past the next two weeks then I will be further along then I made it with Chloe.

Overall I have been feeling well. I had some insomnia issues earlier this week and had to play catch-up last night by going to bed at 7:30 but at least the insomnia issues have already seemed to go away; although I do wake up a few times throughout the night, but that is to be expected. 

I have had to be careful in how I bend down since it does on occasion cause some nerve pain as I stand... which I have heard from other women that can be quite common. Overall though I am trying to take it easy which is hard because I am what to start nesting and clean the house top to bottom all the time. 

I have been asked by some readers about where I am with my weight gain. So far I have gained 30 lbs in my pregnancy which is 5lbs more than my 25lb goal. With having about 2 and 1/2 months left I am hoping that I don't gain too much more but I am not too worried about it since it's more important for me to prevent an early arrival for Charlotte. I will always be able to lose the weight later.



Thursday, December 31, 2015

Happy New Year


I know it has been a very long time since I have posted on this blog. A lot has happened since I last posted so I will try to catch everyone back up to speed with a quick cliff notes version: 
  • I finished my BA degree in May (finally!!)
  • I started a new job
  • Quit Beachbody
  • I found out I was pregnant! yay!! - Due in March (a girl <3 - Baby Charlotte)
  • And since I have found out I was pregnant I have been put on strict instructions of what to do and what not to do since my first pregnancy was extremely rough (I was put on bed rest at 28 weeks and delivered at 32 weeks). I have now made it just past 28 weeks (it will be 29 weeks tomorrow!) and so far everything is looking really good and no bed rest (knock on wood). For more details on my pregnancy and what kind of restrictions I have been put on see the Pregnancy Update at the bottom of this post.
With everything that has happened it was hard for me to post on here, especially since I was no longer connected to Beachbody and there were so many other things I would rather post about than just fitness! 

So I figured with this new year I will be re-starting this blog. This blog however, will not only focus on my postpartum weight loss this spring but will also be about the many other things I love and are more important to me like: Family, friends, etc.

Pregnancy Update: 
A quick snapshot of what restrictions I have been put on are: No exercising past walking, not lifting anything past 12 lbs, staying extremely hydrated, lower my stress levels, and basically just take it easy! I was also put on progesterone a few weeks ago as an extra precaution so the baby won't come early.
In comparison to my last pregnancy though, I cannot complain because this pregnancy has been extremely easy! Baby Charlotte has been a dream and has been moving around like crazy which is a new experience for me. In my first pregnancy I hardly ever felt Chloe... but with Charlotte I feel her moving around all the time since about the 16 week mark.
I am extremely excited for March and cannot wait to meet this little girl!

23 versus 28 weeks

Baby Charlotte @ 22 Weeks

Thursday, April 9, 2015

I'm Back

Sorry I have been a little MIA lately.

As you all know I have been feeling not the best lately but after a bit of nice relaxation and soul searching I feel a million times better! My new dose of thyroid medication has everything back on track.

Recently I have also joined weight watchers and started up Insanity Max 30. Unfortunately this means that I will not be posting anymore 21 Day Fix recipes for the time being, but I am debating on starting up a new Weight Watcher section!

Weight Watchers has allowed me to just focus on moderation and eat foods that make me feel good. I believe that the stress about eating clean contributed to my health issues and now I feel a million times better. Lately I have felt so good that I have completed 2 weeks of Max 30 and have been able to make it through all the workouts. Usually I would have given up by now on something so hard but like Shaun T says, did deep! The workouts are short and are only 30 minutes plus what I love the most is it offers a modifier that can be viewed at all times of the workout!! I am excited to see where I will be at the end of month 2 and hope I can share some amazing results with all of you.

Other then that life is great. Being done with school has also allowed me to de-stress even more. Of course there are other life stresses at the moment that I might share at another time. I am just trying to focus on the positive on the moment and realize how blessed I am!

I am curious to see who all out there that reads this blog is also a member of Weight Watchers. Feel free to connect with me. I would love to connect with other members :)

Tuesday, February 10, 2015

Hypothyroidism - Even when levels are ok something just isn't right

Over the years I have struggled with my thyroid. At about 15 I was diagnosed with hypothyroidism and was put on a medication, Thyrolar. I felt pretty good when I was on that Thyrolar, but unfortunately they stopped making it. For awhile I was able to get a local pharmacy to compounded their own version and I was able to stay on it for a bit longer. But after some time I couldn't afford to purchase it anymore. Since then my family dr switched me to Synthroid and then Levothyroxine (the generic for Synthroid). After switching I noticed a slow but steady decline in my health and have progressively developed issues that even my healthy eating and exercise can't do away with. Anxiety, irregular periods, thinning hair, tired all the time (even when I get A LOT of sleep), Raynauds, and the list goes on. 

Since my blood work levels have been fine, my dr assumes then that I am fine. Even when I have issues related to my thyroid I am just handed another prescription to mask my symptoms and not given a real solution. I am not looking to take a bunch of prescriptions and I don't want to just settle for ok. Since my doctor is no longer in network for my health insurance I figured now is the time to switch. After some research I have found a local in-network endocrinologist and I am hoping he will listen and try me on another Thyroid medication. 

After lots of research I have found that there are more options then just the two my doctor would mention and less side effects associated with them. With all the reviews and similar patient stories online I am pretty set on trying a new and more natural medication for my thyroid. I am truly hoping that this specialist will listen and be willing to try something new. If he isn't  I have a naturalist in mind, that one of my upline coaches recommend. This doctor isn't in-network but if it improves my overall healthy it will be worth it. 



Other then my thyroid issues I have been focussed on making me happy and improving my nutrition and fitness. I have been following the 21 Day Fix to a T now and am waiting on the 21 Day Fix Extreme to come in the mail. 

There wasn't much new in the terms of recipes but I am working on a new popper stuffed chicken recipe for my low calorie side. This week though I am sharing a good but oldie. This recipe I found off of KevinIsCooking.com and rotate regularly. It is even 21 Day Fixed Approved and puts a nice spin on veggies. 

Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Ingredients
  • 1 1/2 lb of brussels sprouts, cut in halves
  • 2 tbsp of olive oil
  • 3/4 tsp of sea salt
  • 1/2 tsp of ground black pepper
  • 2 tbsp of balsamic vinegar
  • 2 tsp of honey
Instructions
  1. Preheat the oven to 425 and line a baking sheet with aluminum foil.
  2. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Coat thoroughly. 
  3. Transfer the brussels sprouts to the baking sheet and roast for about 20 minutes until caramelized.
  4. Place the brussels sprouts back into the bowl. Add the remaining olive oil, balsamic vinegar, and honey and toss until coated evenly. Taste and season with sea salt if necessary. Serve and enjoy! 

Tuesday, February 3, 2015

21 Day Fix Oven Baked "Fried" Chicken & Skinny Buffalo Dip

I have yet to see where I am at with my results for Brazil Butt Lift. In all honesty it has been hard sticking with that program because my heart just isn't in it. Although I think it's a great and effective program I'm just not all that into it and I need to do what makes me happy. I highly recommend it for anyone looking to trim down their lower half but I will be going back to my favorite hybrid of programs (21 Day Fix, Les Mills Combat & Pump, and Turbo Fire) until I get the 21 Day Fix Extreme in the mail. 

Speaking of the 21 Day Fix Extreme, as of Monday it has officially launched and I am beyond excited to start that program. I had such great results with the first one that I can't wait to see what kind of results I will get with the extreme version. I should get the program within the next weeks but won't offically start the program until February 16th. I will be starting a special challenge group for anyone who is interested in starting the 21 Day Fix so if you are interested in joining this group please feel free to e-mail me at resolutionslimdown@gmail.com. 

This week I was able to create two recipes, a 21 Day Fix Recipe and also a Low Calorie Recipe as well. For the 21 Day Fix I had been hungry for Fried Chicken so I decided to created a baked version but with a crispy crunchy coating that would fulfill my craving. 

21 Day Fix Baked "Fried" Chicken

Serves 1. 1 serving equals 1 red, 1/2 yellow, and 1 teaspoon

Ingredients
  • 1 chicken breast (boneless skinless) 
  • 1/4 Cup of Whole Wheat Bread Crumbs - seasoned
  • 1 teaspoon of olive oil
Instructions
  1. Preheat the oven to 350 degree. 
  2. Place the olive oil in a small bowl and the breadcrumbs in a second small bowl and place to the side.
  3. Tenderize the chicken breast with a meat mallet and leave whole or cut into strips if desired. 
  4. Dip the chicken in the olive oil, coat both sides, and then transfer the chicken over to the breadcrumbs and coat the chicken with breadcrumbs. 
  5. Place the chicken on a baking sheet covered with aluminum foil. 
  6. Bake chicken for 25 to 30 or until golden brown. Enjoy
With the Super Bowl on Sunday I was craving some Game Day food but didn't want to completely ruin my healthy eating so I came up with a trimmed down version of my favorite party food - Buffalo Chicken Dip. Minus the cream cheese this recipe could even be fixed approved so swapping the cream cheese for an additional 1/2 cup of plain fat free greek yogurt would do the trick. 

Skinny Buffalo Chicken Dip

Serves 16 (1/4 cup). Per Serving: 49 calories, 3.1g fat, 3.5g protein

Ingredients
  • 2 cups pre-cooked shredded chicken breast
  • 1/2 pack of 1/3 fat Philadelphia Cream Cheese
  • 1/2 Cup of Chobani 0% Greek Yogurt Plain
  • 1/2 Cup of Shredded Mozzarella Cheese
  • 1/2 Cup of Franks Hot Buffalo Sauce
  • 1 & 1/2 Tablespoons of Ranch Seasoning Powder 
Instructions
  1. In a crockpot combine all ingredients and mix well. 
  2. Cook on Medium heat and periodically stir until hot. Enjoy

Monday, January 26, 2015

Brazil Butt Lift 1 Week Results & Ricotta & Spinach Stuffed Chicken

After one week of doing Brazil Butt Lift I was able to lose a pound and 1/2 inch from each of these areas: waist, hips, butt, and each thigh! To some that might not be much but to me that is pretty awesome especially about my thighs. Typically it would take me several weeks to loose just a half an inch from each thigh but with all these lower body exercises it's really transforming my body.

Like I mentioned before I am doing the slimming workout calendar. With that calendar it has several days throughout the week that you are suppose to do two workouts. Typically a resistance video along with the cardio. Since there are two videos I decided to mix it up a little and instead of doing the Brazil Butt Lift cardio video I have been doing one of the 21 Day Fix Videos. I am hoping with combining the two programs I will be able to see even better results! Food wise I am still following the 21 Day Fix, but will admit I had a few slips this week, but nothing too big. With being in my last semester of school on top of a full time job, and taking care of my family it's been hard not to cave but I have managed to do pretty awesome. To be honest I think the only thing that has kept me from binging is my Shakeology in the morning.

For this week's 21 Day Fix Recipe I wanted to do something Italian and Cheesy but with Chicken and not beef so I decided to make ricotta and spinach stuffed Chicken. Surprisingly even though it was stuff with veggies my daughter actually loved it and even asked for seconds! (Than is unheard of!)

21 Day Fix Ricotta & Spinach Stuffed Chicken
Equals 4 Servings (1/2 Breast). 1 Serving = 1 Red, 1 Green, 1/2 Yellow, and 1/4 Blue
Ingredients
  • 2 medium to large boneless/skinless chicken breast
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 cup (loosely packed) spinach
  • 4 to 5 small cherry tomatoes
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup whole wheat breadcrumbs 
Instructions
  1. Preheat the oven to 350
  2. Butterfly cut and tenderize (with a meat mallet) the two chicken breast, then set aside.
  3. In a medium sized mixing bowl add the ricotta, egg, and parmesan cheese. Mix well and set aside. 
  4. In a food processor chop up the spinach until fine (but not a paste) add into mixture. Then do the same with the cherry tomatoes.
  5. Mix all of the ingredients well and then place the half of the mixture into each breast. 
  6. Coat the top side of each chicken breast with 1/4 of the breadcrumbs. Transfer each breast over to a non stick baking sheet with the coated side down. Add the remaining breadcrumbs to each breast. 
  7. Bake in the oven for 25-30 minutes or until golden brown and chicken is fully cooked. Enjoy!
As promised I also have a low calorie recipe. This recipe is pretty close to being 21 Day Fixed approved and actually is if you are on a higher tier and have more then 2 purple containers again. But for me this falls into the low calorie group. This recipe was found on PopSugar.

Cherry Chip Vegan Icecream

Ingredients
  • 2 cups of fresh cherries (or frozen)
  • 1/2 banana
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons of dairy-free chocolate chips (or regular if you are not vegan)
Directions
  1. Wash and dry the cherries and remove the pits. Place in the freezer for at least 3 hours if using fresh. 
  2. Peel the banana and also place this in the freezer four only about an hour.
  3. Pour 1/4 cup of the almond milk into an ice cube tray and freeze for 3 hours as well. 
  4. Place the frozen cherries, half frozen banana, and almond milk ice cubes in a food processor and mix until completely smooth for several minutes.
  5. Stir in chocolate chips and immediately Enjoy :)

Wednesday, January 21, 2015

Asian Inspired Pork Chops

Although I added on the low calorie section to my recipes page, I have yet to really add to it. Sticking with the 21 Day Fix and working with numerous people has made it nearly impossible for me to think about food and not make it Fixed Approved. It's sort of like when I first became a Zumba instructor. After doing Zumba for so long it was hard for me not to listen to a song and not start choreographing it for a Zumba class in my head, lol. 

But anyways, to try and make this short, I guess what I am getting at is I promise this weekend I will add on at least 1 low calorie recipe :) I am on the fence about which one I will be making but I know either way everyone will love it.

Anyways, I was kind of disappointed that I didn't get to put up a recipe with pictures the other day. The Chicken Marsala I added at the end of my blog is great and I absolutely love it but I didn't have any pictures so I figured I would make it up to everyone and post another recipe tonight. 

Today at work I thought I had seen someone carrying in my favorite Chinese take out so all day at work I was thinking about sweet and sour chicken. I had already taken out pork the night before and knew I had to cook it regardless so I figured why not make an Asian-esq inspired pork chop for dinner. So this is how I came up with my recipe for tonight, and I have got to say O-M-G I think I am going to have to make some more soon, and that's huge coming from me. Usually I hate pork but I thought these were exceptionally tasty and best part of all is they were super easy to make!

Asian Inspired Pork Chops
Serves 1 (2 small/thin pork chops per serving) to make more just double ingredients per serving
1 red, 1 tsp, + 1 tsp from coffee section

Ingredients

  • 2 thin pork chops, trimmed of all excess fat
  • 1/2 teaspoon of honey
  • 1/2 teaspoon of light soy sauce or Braggs
  • 1/2 teaspoon of olive oil
  • 1/4 teaspoon of garlic
  • 1/2 teaspoon of water
Instructions
  1. In a small bowl combine honey, soy sauce, and water. Mix well and then immerse both sides of the pork chops into marinade. Let the meat marinade for at least 20 to 30 minutes. 
  2. In a medium sized skilled at in your olive oil and garlic and put on medium heat. Let the oil and garlic heat up and then add in your pork chops.
  3. Cook both pork chops on medium heat until both sides are slightly golden and pork is fully cooked. 
  4. Serve over rice and veggies.