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Heather's Dish

Heather's Dish

Body After Baby: Part 2

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So wow.  First of all let me just say that I am SORE and so completely happy with it!  I have always been one of those people who enjoys being sore to some degree.  Not in an unhealthy way, I think it’s just a good sign that I actually got my butt into gear and made it happen.  I remember back in the day I always dreaded and loved volleyball two-a-days; no matter how much I worked out in the summer beforehand I would always come out dead tired and happy about it in the end!

 

P.S. I have the cutest baby ever.  EVAH.

I don’t really have a ton to say about the body after baby thing just yet, but thought it would be a good thing to post weekly workouts just as a way of tracking.  I’ve waxed poetic about the perils of mommy-brain before, and if there’s anything that I would probably forget about first it would be the workouts that I’ve been doing.  This way I can track what’s working, what’s not and make changes as appropriate!

 

WEEK OF APRIL 30-MAY 6

Monday:  3-mile stroller walk, Nike Training Club Sweat + Shape workout
Tuesday:
2-mile hike, WillPower + Grace cardio workout
Wednesday:
3-mile walk + 100 lunges uphill (yikes)
Thursday:
2-mile hike, Salah Says workout, 10-minute abs (below)

Each exercise for 30 seconds apiece, four times through for a total of 10 minutes: traditional crunches, reverse crunches, bicycle crunches, frog crunches, side-to-side crunches.

Friday: 4-mile stroller walk, stretch
Saturday:
4-mile Royal Arch hike at the Blend Retreat (my glutes were scah-reaming)
Sunday:
rest day (much needed!)

 

As far as food goes we’ve been eating things like baked potatoes, salads, cauliflower-crust pizza (LOVE), and crockpot cooked meals for the past week, which has worked out well as far as having great leftovers and filling us up at dinner.  Sure there are times when a normal pizza has snuck its way in, but 90% of our food for the past week has been healthy.  I’ll take it!

 

Overall I can’t tell a lot of progress other than the fact that I feel a lot stronger than I did before, but I also know that it will take some time.  I’m just ready to look as strong as I feel!

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Comments

  1. Aggie says

    May 14, 2012 at 8:47 am

    Good job girl! you are inspiring!

    Reply
  2. Amy says

    May 10, 2012 at 6:30 pm

    nice job momma!! and yes, he is pretty darn cute…im lovin the hair! 🙂

    Reply
  3. Ashley says

    May 10, 2012 at 10:58 am

    I still need to try that pizza crust. Feeling sore is a good feeling, except in my calves. I hate that! 🙂 I had so much fun on the hike with you! Wes is a major cutie.

    Reply
  4. Jenna says

    May 10, 2012 at 8:03 am

    Great job, good for you! Doing workouts but also taking very longs walks will work wonders!

    Reply
  5. Emilie @ Emilie's Enjoyables says

    May 10, 2012 at 7:19 am

    Looks great Heather! I agree, i kinda love being sore. Makes me feel like I actually had a good workout 🙂

    Reply
  6. Lindsay @ The Lean Green Bean says

    May 9, 2012 at 7:21 pm

    oh gosh, vball 2 a days were the worst!!!!

    Reply
  7. Marci says

    May 9, 2012 at 6:12 pm

    Wow that is a lot of exercise!

    Reply

Trackbacks

  1. Body After Baby: Part 3 | Heather's Dish says:
    May 17, 2012 at 3:30 pm

    […] 3-mile walk, Nike Training Club Arm Definer Workout Thursday: 2-mile hike, 10-minute abs Friday: Nike Training Club Body Buffer Workout Saturday: 4-mile walk Sunday: Rest […]

    Reply

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For my @fasterwaytofatloss friends, here’s an AM For my @fasterwaytofatloss friends, here’s an AMAZING low-carb day dish: roasted cauliflower with smoked paprika and almonds! It’s so simple to make, incredibly flavorful, and pairs really well with truly any protein. Enjoy!

ROASTED CAULIFLOWER WITH SMOKED PAPRIKA AND ALMONDS
* 1 head cauliflower, cut into small florets
* 2 Tbsp olive oil
* 1 tsp salt
* 1 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp pepper
* 1/3 cup slivered raw almonds
1. Preheat oven to 375.
2. Spread the cauliflower florets onto a large baking sheet and drizzle with olive oil.
3. Sprinkle evenly with salt, pepper, paprika and garlic powder, then toss to evenly coat it all.
4. Roast at 375 for 25 minutes, tossing halfway through.
5. When there are 3 minutes left, open the oven and sprinkle the almonds on top.
6. Roast for another 3-4 minutes until the almonds are just lightly toasted, then remove and serve immediately.
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