Hi all. Everything in the title of my post applies to me today especially the Sleepy Monday. Joelle was up every 2 hours or so and then from 4am to 6:15am she was wide awake. Dave left super early to teach a 5:15am cycle class so I was left to get little miss back to sleep. Two things crossed my mind….. “I’ll sleep when I’m dead” and “This too shall pass.” And as much as it stinks to lose out on sleep, I do love the quiet moments holding her and watching her fall back asleep.
It’s been a week since I posted my postpartum goals and I wanted to check in with my progress. I’ve been really focusing on my vegetable intake (see my post on tips to add more veggies). And for the most part, I’ve been pretty successful. Even when dinners have been rushed, I’ve been sure to add a quick veggie like a side salad, green beans or even a smoothie with leafy greens. I even had a salad for lunch today! Corrine is following along as well. She’s always been good about eating her green beans but man, this kid can eat broccoli! Every time I serve it, I have to give her a second helping. She just gobbles it up. I hope she keeps that up. It makes momma dietitian happy 🙂
There are two signs that I’m getting enough water. First, I’m constantly running to the bathroom and my mug I got from the hospital is never far away from my side. In fact, we have quite a few of these mugs and now Corrine has one of her own too.
How much water do you need to drink? 8 glasses of water a day is the saying…. but how specific is that? How big is one glass of water, 8 oz? 16 oz? So let’s get a little bit more specific. It depends on your weight, where you live and your activity level. A basic rule of thumb is to drink between 1/2 to 1 oz per pound of weight. A 150 lb person should aim to drink 75 to 150 oz water per day. You should shoot for the upper end of your range during the summer and if you’re more physically active.
Speaking of physical activity. My last post talked about my weekend plans included working out! Finally! I got to sub two classes at the gym and was planning on going for a run. One of these two things occurred. The run didn’t happen as Saturday was so unbearably hot out that going for my first run back would not have been the smartest thing to do. And ironically, teaching BodyCombat wasn’t that much better. It was extremely humbling. About half way through the class I was feeling light headed and had to stop many times to re-group. Thankfully, the class was really encouraging and understanding. Although, I got a few crazy looks from my regulars when I told them it had only been 2 1/2 weeks since Joelle was born. I guess I was a little crazy to think I could jump right back into a high intensity class. On the other hand, BodyFlow felt AMAZING! It was so nice to move my body through the yoga poses and pilates moves without a gigantic baby belly!
So I’ll keep trucking on my postpartum goals and gradually work myself back up to the high intensity stuff I’m used to, including that run. It’ll happen soon enough.
What are your goals for this week?
I have a friend from my dietetic internship that writes a blog called the plant eaters’ manifesto. She’s a vegetarian and vegan food blogger with some great recipes and beautiful food photography. I wanted to suggest her easy bean burger recipe for meatless Monday because it an extremely simple recipe with ingredients you probably already have in your pantry and fridge. Here’s the link or follow the recipe below.
The Easiest Bean Burgers Ever
Author: Kayli Dice Prep time: 5 mins. Cook time: 15 mins. Total time: 20 mins. Serves: 8 burgers
- 3 cups cooked black beans (or two cans, drained and rinsed)
- ¾ cup quick oats
- ½ cup sauce (I used leftover Creamy Buffalo Sauce. See notes for recipe link and alternatives)
- Salt, pepper, and other spices (optional)
- In a large bowl, combine all ingredients and mash with a fork until a chunky dough forms. You want to leave some whole beans, but you want the dough to be mashed enough that it sticks together well. Taste and add salt/pepper/seasonings to your liking.
- If you have time, refrigerate the dough for 30 minutes.
- Preheat oven to 400F. Divide and shape dough into 8 patties. Arrange on a parchment paper-lined baking sheet.
- Bake for 8 minutes, flip, and bake for another 5-6 minutes until a golden brown crust forms.
- Serve immediately. Refrigerate leftovers for up to one week or freeze in an airtight container for up to 3 months.
Creamy Buffalo Sauce recipe found here. More sauce options: BBQ sauce, ketchup, mustard, salad dressing, pasta sauce, thai peanut sauce, or any of our aioli sauces. Use any combination of these to compose a ½ cup of sauce.
Let me know if you try Kayli’s Recipe. It’s on my menu board for tonight’s dinner. I think we’ll use a dijon mustard for the sauce.