Ok friends! I have a confession: I don’t have any baby weight to lose. I only gained 13 pounds when I was pregnant with Nola, and after the swelling subsided I was back to my pre-pregnancy weight.
I’m not off the hook though.
My problem is wedding weight. More specifically, dating weight.
I have never been a person to be motivated to diet–at all. So while planning my wedding, weight loss was the farthest from my mind. I figured Lou loved me the weight I was enough to marry him, so why freak out to get thin and balloon to even heavier six weeks later? AmIright?
So I still subscribe to this feeling, but hindsight is 20/20 and in the 6 years my husband and I dated I gained a lot of weight. Way. Too. Much. At least 10 pounds a year!(x6… Yup)
The past year has been quite eventful. I got married, pregnant, turned 30, delivered a 2 month premature baby, spent a month in the hospital NICU with Nola, she came home and I became a full time mom and most recently returned to work(very very part time)
So now life is a little bit more stable… And it’s time to shift focus.
I look forward to sharing recipes, crafts and stories with you!
Adjusting to our constantly changing life as a new family has meant lots of convenient eating. Actually what I should say is all we eat is rice and pasta. We cook it lots of ways, but lots of white food. I’m dedicating myself to break out of the mindset that the only easy food is boiled carbohydrates.
(I should also confess that I used to be a cook at a health food store for several years. I know- I have no excuse)
So for lunch today, I made a really fast, easy(healthy) stir fry. You can use whatever veggies/meat you have in your kitchen.
Quick Stir Fry
Firm or extra firm tofu(or whatever meat you want)
Vegetables (I used zucchini, sweet peppers, broccoli, red onion and garlic cloves)
Bragg liquid aminos
Red pepper flakes
Non stick cooking spray
1 tsp olive oil
Cut your tofu into small cubes(see photo) and using a kitchen towel gently press out any excess water.
Coat a skillet on medium to high heat(depending on how hot your stove gets) with nonstick cooking spray. Drop in your tofu and let it brown to a pretty honey/golden brown 2-5 minutes (it really depends on your stove) cook both sides.
The edges won’t be browned, but I promise it’s ok.
Set tofu aside in a bowl.
Next chop veggies however you’d like and cook them with a Bragg liquid aminos, lime juice, (about 2 tablespoons each) red pepper flakes and a teaspoon of olive oil. You want them tender but still crisp. No mush!
When they are done add as much sriracha as you’d like and add the tofu back to the pan.
Toss it together and eat it without feeling any guilt.