I am not a dieter. I don't really fall for quick fixes or trendy diet plans. I believe very much in moderation in all things, sometimes a woman just has to have some chocolate.Plus, I believe that a healthy lifestyle needs to include good diet and exercise. The exercise is hard to come by lately. After I had Marie I was able to go to the gym 3 times a week because she was bottle fed. A nursing mommy isn't allowed that kind of freedom. I am forced to rely more on reducing my calories than on burning calories to lose the baby weight this time around. Of course, I can't reduce my calories too much because I'm nursing, so this weight loss thing is pretty tricky.
Side Note: Anybody that says the weight "just falls off" when you are nursing. Bologna. OK, had to get that out of my system. Thanks.
So, I've been reading the book
Flat Belly Diet by the editors of
Prevention magazine. The title is deceiving, it sounds gimmicky. It's not at all. The general idea behind the diet is to eat 4 - 400 calorie meals a day and to include a MUFA (mono-unsaturated fatty acid) in each meal. The benefits of MUFAs are described better
here than I could do. There are other tricks and tips that help to reduce bloat and aid in good digestion, which of course would allow for a flatter belly.
Let's add another bit of trickiness to this ... I refuse to cook separate dinners for myself and my family. We all eat the one meal I prepare. There are tons of healthy meals out there that I would enjoy but they are much more appealing to the adult palette. Not so much kid- friendly.
So, long story longer, I tried a few recipes from the book this week. Our favorite meal was the Zucchini Rotini. Simple and satisfying. The recipe with my changes:
Zucchini Rotini
1/2 box whole wheat rotini pasta
1 1/2 cups 1% cottage cheese
1 clove garlic
1 tablespoon Italian seasoning
1 cup shredded zucchini
2 cans diced tomatoes
1/2 cup grated parmesan cheese
black olives (MUFA)
Prepare the rotini according to package. In saute pan drizzle 1 tsp olive oil and saute garlic for about 30 seconds. Add tomatoes, zucchini, cottage cheese, and Italian seasoning. Warm through (about 5 minutes). Add drained pasta and toss. Garnish with olives.
The other recipe that I fell in love with was a lunch. While I insist that we have the same meal at dinner, I very rarely eat the same lunch as my kids. This recipe is certainly a lunch recipe because I don't think my kids would touch it with a 10 foot pole. I, on the other hand, was in love with the salty and tangy combination combined with a little bit of crunch provided by a sprinkle of pumpkin seeds.
Dijon Turkey Wrap
Take one Mission multi-grain tortilla (use any tortilla you want, this is just what I had). Spread 1 Tbsp dijon mustard. Sprinkle with 1 Tbsp craisins and 1-2 Tbsp pumpkin seeds (love Winco bulk foods for items like this!). Add two slices of deli turkey and a layer of sliced cucumbers. Roll tortilla and enjoy!(The pumpkin seeds are the MUFA)
This week on the menu we have turkey cranberry english muffins, zesty chicken fiesta, chicken with raspberry topping, and sweet potato casserole among other things. We'll see how it goes.