SP is like home, you may venture into the world but you always come back.
I've been here off and on again since 2009 and boy has my body seen some changes in the last 6 years. I went from 170 pounds to 154 pounds, got pregnant (and gained 30 pounds), gave birth, got my weight down to 146 pounds thanks to breastfeeding and my child's love for stroller rides, then it went up to 160 as I started to wean and the child decided she hated the stroller, and now I'm back up to 170. Then I discovered the world of hypothyroid and that added an entirely new element that I'm not used to dealing with! I'm trying to take the time to get my body back, get my spirit back, and remember how to love myself.
So here's to an amazing journey, where you truly learn the ability to change, heal, and adapt to whatever life throws at you.
To stay grounded
To make healthy decisions
To raise my daughter in a healthy manner, body and soul
Walking once the weather warms up, Tae Bo, and following the Muderella work out schedule (even though I'm not participating in the run)
| current weight: 168.0
In reading about YOU..... I see everything that's happening to me..... a drop of 60 pounds to uhhh OHHhh we're having a baby. I would love to be your friend. I want to keep hope that I can be a healhy, fit, and pregnant. HOPEFULLY My weight drops off that fast too.
1072 days ago
The "recipe" per your request. Since it was made up I don't know the precise measurements, but I'd say do what looks good to your tastes and it should work out. I also made a single serving for myself, so it doesn't take into account multiple eaters. :)
3 skinless chicken tenderloins, sliced lengthwise (about 3-4 slices each)
1 egg, beaten
1/4 cup coconut flour (more if needed)
salt and pepper (to season the flour)
1/4 cup (estimated) Extra Virgin olive oil
1/4 cup (estimated) balsamic vinegar
1 serrano pepper, sliced into circles
1/2 fresh tomato
1/2 fresh avocado
Boston lettuce leaves - as many as you want!
1. Heat the olive oil until a sprinkle of flour sizzles when dropped in.
2. Dredge the chicken pieces in the beaten egg and then coat with the flour, shaking to remove the excess.
3. Drop the chicken into the oil, adding some drops of sesame oil to taste.
4. While the chicken cooks, you can prepare the reduction. Place the vinegar in a saucepan or frying pan, add the sliced serrano, and put on medium heat - it should bubble and simmer. Leave it until it reduces in quantity by about half. Keep an eye on it - I was worried it might burn if I left it unattended too long. It will be syrupy and thick when ready. I think it could about 5 minutes or so.
4. Once the chicken is browned on one size, flip and finish on the other side. Drain on paper towels to soak up the extra oil. Drizzle with honey while the chicken is still hot, but not too much!
5. Place the leaves on a plate; I made a pile.
6. Arrange the chicken pieces, avocado pieces, and tomato slices next to the leaves.
7. Place the balsamic reduction in a little bowl on the plate.
8. Fill/layer the ingredients in the lettuce leaves however you want. Drizzle the vinegar as desired.
Tell me what you think if you try it! :)
1140 days ago
I loved your comments...even two months later :) Hope all is well in your neck of the woods! I feel so out of touch on SP these days - I mostly stick to my phone tracker and only occasionally log in for real. Alas! Have a Happy Spring! :)
1512 days ago
I was insane, but I did it.
1574 days ago
HI, just joined the Getting Fit for Baby Team and one of the first things I read was your success! Great job! I admire you and want to be JUST like that! Great job on the weight loss and then the healthy gain thru the pregnancy& also the breastfeeding and pumping at work- weird compliment, I know but these would be some of my goals when this happens for me. Have a great weekend!
1657 days ago