Mr. Prevention and I are all booked to go back to Cabo San Lucas at the end of next month. We’re planning to leave the baby (and dog) at home to hangout with the grandparents for a few days. It’s going to be tough, but I know we’ll have a great time. We’ll be going back to the same resort for the 4th year in a row. Last year, I was 12 weeks pregnant…this year, we’ll have a 6 month-old.
The difference a year makes…
I weigh 1-2 pounds less than before I got pregnant, but like many women, my post-baby body is just…different. I’ve been working with my trainer to focus efforts in improving my core and upper arms. For a few days after my sessions, I often have trouble lifting my arms above my head. And as much as my trainer and I would love to workout with him twice in a week, I told him he’s an expensive date. 😉
He has started asking me to email him my workouts so he can best tailor our session for the week. I can definitely report that having to email him my exercise has motivated me to do a little bit more. Last week, I hopped on the elliptical…after the baby went down at 8pm. Never easy. Yesterday, I biked for 30 minutes…after my 1-hour tennis lesson. Last night, I didn’t wash my hair so I’d have a reason to get motivated for a workout this morning.
So many little tricks to get moving more.
Of course there’s also the old saying that you can’t out-work a bad diet…and it’s so very true. I can sometimes fall into the mental trap of, “Oh, I worked out…I can enjoy a beer with dinner.” Or, “I had a really light breakfast…I can have a bit of dessert tonight.” All very common…all very unproductive. Other than emailing my workouts to my trainer, I am regularly reminding myself that I’ll be in a swimsuit in less than 6 weeks. It’s good motivation to keep up with the workouts and tighten up those mental games I play.
A recent favorite recipe was this Slow Cooker Chicken Teriyaki. Super easy to make and full of flavor, this meal is a keeper. Served over brown rice and with steamed broccoli it is full of fiber, lots of protein, and very few dishes to clean up!
- 2 lbs boneless, skinless chicken breasts
- ⅓ cup brown sugar
- ⅓ cup low-sodium soy sauce
- 3 Tbsp apple cider vinegar
- 2 garlic cloves, minced
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Place chicken in the bottom of a slow cooker. In a bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper. Pour over chicken in slow cooker and cover; cook on low 6-8 hours or until chicken is tender.
- Remove chicken from the slow cooker and set aside. Whisk together cornstarch and water in a small bowl; pour into the sauce remaining in the slow cooker and whisk well. Turn the slow cooker heat up to high, cover, and allow to thicken for about 20 minutes.
- Meanwhile, shred chicken. Once sauce has thickened, return chicken to the crock pot and toss with sauce; allow to heat through for 2-3 minutes and serve hot.
Weekly Menu: February 15th – 19th
- Sunday: Philly Cheesesteak Stuffed Peppers
- Monday: Honey Lemon Chicken
- Tuesday: Egg-in-the-Squash-Hole with hash browns
- Wednesday: leftovers
- Thursday: Butternut Squash and Kale Stir-Fry