I hit rock bottom last week and in addition to losing it, I ended up sick. As in, I haven’t been this sick in five years I want my mommy, sick.
The conclusion I came to is that I absolutely have to make myself a priority, otherwise I am good for no one.
Moms, we all fall into the rut of neglecting our own needs and we have to make a conscious decision to make our health a priority. Even when it feels like we don’t have time.
Grabbing junk food because is easy isn’t going to cut it anymore. I can’t skip my B12 shots. And green just has to play a major role in my diet, so I’m going to suck it up and make the time to wash the juicer.
(Confession: the only reason I don’t juice more is because I hate washing that dang juicer.)
Skye’s first birthday is Sunday and we are unexpectedly getting to spend it with family. After this, we will have an 18 (yes, 18!!!) hour drive ahead of us.
I figure it will take a little time to recover from that, so my goal is that by April 15 to be 100% on track with the new plan, which is really just going back to what I know to do and what has helped me lose 45 pounds in the last year.
The focus isn’t just going to be on weight loss. I’ve been known to crash off the weight, only to be left depleted and feeling lower than before.
That doesn’t solve much. (Though I do hope to continue to shed the baby weight.)
Instead, I’m focusing on health. Green smoothies and juice every day. Wheatgrass shots as often as possible. Kombucha and probiotics. 10,000 steps a day. Exercise. A high protein breakfast. Huge salads for lunch. And filling but healthy recipes like this one, brought to us by Miryam, of Eat Good 4 Life, for dinner.
I’d love for anyone who is interested to join me in what I am calling my Spring Shape up!
What works for you when you are feeling depleted?
- 2 1/2 cup uncooked quinoa, rinsed
- 4 1/2 cup vegetable stock, you can also use water
- 2 tbsp pesto sauce
- 1 tsp celtic salt
- 2 tsp arrowroot powder, or (organic) cornstarch
- 2 cups fresh organic spinach
- 12 oz skim mozzarella cheese
- 1/3 cup Parmesan cheese
- 12 oz fresh broccoli florets
- 3 green onions, chopped
- Preheat the oven to 400F.
- In a 9x13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
- In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
- Add the vegetable stock to the quinoa followed by the spinach, Parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more Parmesan cheese over the top as well.
- I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.
Servings 6, Serving Size 386g, Calories 490, Fat 18.4g, Carbohydrates 52.2g, Protein 30.4g, Cholesterol 47mg, Sodium 616mg, Potassium 679mg, Fiber 7.5g, Sugars 3.3g, WW Pts 9
Miryam Quinn Doblas is a clinical dietitian that strives to eat fresh, local, and organic as much as possible. Making all meals from scratch allows her to increase the nutrition quality. Through her food blog she shares healthy, easy, budget friendly and unique recipes for everyone to enjoy. Her ultimate goal is to inspire people to start cooking healthier so that they can live a longer and happier life. Miryam currently lives in NJ with her husband and two kids.
Website: Eat Good 4 Life