As someone who has battled my weight my entire life (quite literally my entire life), seeing the scale go up is…tough. I know a woman’s body goes through so many changes that attribute to weight gain in pregnancy – everything from blood volume to placenta to baby and everything in between. Still, though, it was recommended that I gain around 15 pounds during my pregnancy and that is proving to be a challenge.
With the exception of this past week when I was on my cracker and Sprite diet for 2 days…
Not only is my body changing, but I’ve been given a lot of restrictions during my pregnancy. As an avid runner and hockey player, it’s been nearly 5 months since I’ve participated in either activity and…I miss it. So much. Instead, I spend my time bouncing from acupuncture to the chiropractor to the gym to be stretched out by a trainer. I always envisioned myself as being a fit individual during my pregnancy and just continuing on with an active life, but that just wasn’t the hand that was dealt. Exercise is not only fun for me, but a stress reliever, a social outlet, and most certainly a means of weight management.
And before this post seems like a long whine about pregnancy, the truth is I am so incredibly thankful and blessed to be carrying a healthy baby girl that really and truly, I am the luckiest woman in the world. I fully know this. Resuming my active lifestyle post-delivery will be a challenge and I say that in good way. I love challenges.
One recent challenge has been fulfilling my sweet tooth…with health and calorie control in mind. It’s a bonus when dessert can include some fiber (5.5 grams!), vitamins, and minerals, too.
When I stumbled upon this recipe I did pause to consider that it was too good to be true. Too few ingredients, too quick to come together…there had to be a catch. And I guess there is….this recipe requires a food processor. While I don’t use my food processor often, the recipes its used for are worth allocating precious kitchen storage for the honker of an appliance. I just made my second batch of this frozen yogurt today and while I stuck with strawberries, I look forward to trying this recipe with peaches and other berries, too. Mmm…can’t hardly wait!
- juice of 1 lime
- 2 Tbsp vodka
- 6 Tbsp honey
- 6 cups frozen strawberries
- ⅔ cup vanilla Greek yogurt
- Combine all ingredients in the bowl of a food processor fitted with a blade; process until smooth, scraping down the sides as needed, about 5 minutes.
- Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
I haven’t cooked in quite some time with Mr. P’s travel and my stomach bug, so some carry-over this week…
Weekly Menu: June 1st – June 5th
- Sunday: Salmon with Avocado and grilled asparagus
- Monday: Corn Frittata with Pecorino-Romano Cheese
- Tuesday: Sun Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce
- Wednesday: Caprese Avocado Salad
- Thursday: Cherry Almond Muffin Waffles
Woooooop woop for a beautiful weekend and my little weekend glow from a nap in the hammock 😉