A new declutter challenge starts soon! Come join us! Sign Up Here How do you get back in shape after baby? For me, its me, my son and a running stroller. I want to run fast. Well, not Olympic fast. Just fast enough to break 30:00 in a 5K (3.1 miles). I am a mediocre runner. I started running when I was 20. Completed my first marathon when I was 22. Now, 10 years later I’ve done several more marathons, some half marathons, dozens of 5ks and a triathlon. The problem is: I haven’t trained seriously since my last marathon (2010). All of my attempts to run after the birth of my son have been thwarted by…myself. I’ve quit part way through the Couch to 5k training program because one bad running day got me down. I quit through my running streak because running was making me a ravenous beast and I wasn’t seeing any weight loss. Now, I’m ready to try again. I want to be strong. I want my pre-pregnancy pants to fit nicely again. I want to show my daughter that her mom can be fast, which means she can be fast, too. Here’s what I’m doing differently: I’m not going to weigh myself for 7 weeks. I’ve become obsessed with the scale recently. I weigh myself everyday (sometimes twice a day) and let the number dictate how I eat on any given day. If I lose weight, I give myself a little extra leeway in nutrition. That means, I might justify cashing in my free Starbucks for a Grande Caramel Frappuccino. A tenth of a pound means nothing. My goal is to focus on how I feel and how my clothes fit, not the number. I’m purchasing a training plan. When I did my marathons, I ran them with a running group under the guidance of a coach. We had a set training plan that was realistic to our goal and adaptable. Runners World has an awesome running site for Beginners called The Starting Line. I’m starting on Step 2: Start Running. Even if you don’t purchase a plan, they have a lot of helpful articles for free. I highly recommend the site! I’m pushing a stroller. This is harder than it sounds. I am seriously winded after running for just a few minutes with the stroller. I’m hoping this works in my benefit though. My cousin, Jessie, pushes her two littles in a stroller. She is seriously fast and places in most of her races. Here’s to the stroller providing a little resistance training! My Starting Line: Weight: 158.4 lbs (Next weigh-in: April 12) Loop around the park (close to a mile): 11 min 8 sec Running starts tomorrow Read on: Mid-Week Update
“I can do this. I can do this,” I tell myself as I peel myself up from the couch. My son has a fever, I feel achy and cooking dinner does not sound fun. “Mmmm.. Someburros,” briefly crosses my mind and I mention it to my daughter. After my afternoon with a very discontent 7-month-old, I really want to get frozen yogurt tonight. I can’t justify greasy, delicious Mexican food and frozen yogurt. So, frozen yogurt wins and I get up. Thankfully, this recipe is really easy and incredibly healthy (which really means more calories for frozen yogurt). I found it on the Fitness Magazine website and have adapted it from there. You need: 4 crushed garlic cloves 2 limes 2 tsps chili powder 2 tsps cumin 1 lb salmon, cut in 4-5 oz portions (I like the skin still on, I’ll tell you why) 1 1/2 cups frozen corn (defrosted) 1/2 red onion, sliced 1 red bell pepper, sliced 1 Anaheim chili sliced 1 Tbs olive oil 1/2 cup reduced fat sour cream 2 tbs chopped cilantro salt Preheat oven to 425 degrees. Prepare two baking sheets by covering them with aluminum foil. I do this because I hate clean-up and this simple step just makes it easier. First, mix the garlic, juice from 1 lime, chili powder and cumin in a shallow baking dish. Stir until it resembles a thin paste coating the bottom of the dish. Place the salmon skin side up in the dish and let marinate (at least 15 minutes). Next, mix the corn, red bell pepper, red onion and Anaheim chili in a bowl. Toss with olive oil, salt and pepper. In a seperate bowl, mix the sour cream, juice from 1 lime, and cilantro. Salt to taste. Place this in the refrigerator until you are ready to serve. Remove salmon from marinade and place skin side down on baking sheet. Do not spray this baking sheet with cooking oil. The skin of the salmon will stick to the foil, thus letting you serve a perfect skinless filet of salmon. Toss remaining marinade from salmon with vegetables. Spray second baking sheet with cooking oil. Spread vegetables out on cooking sheet. Place both baking sheets in preheated oven for 8-10 minutes. Remove and plate your entree! Spoon a large helping of veggies on a dinner plate, place a filet on top and spoon sour cream sauce on top. Yum! My 7-month-old loved the salmon. Even though he was feeling sick, he kept asking for more little bites. My five-year-old complains about all food these days (unless the food is covered with cheese. She was very upset when I decided against Someburros). She ate a little bit of this with very little complaining. Victory! Comment below to let us know if you try this recipe. Also, let us know any helpful cooking tips you might use!
When you need some cute laundry room decor, this DIY wall sign will fill that empty wall space.
What is it like when your child needs special education? Part 3 of this story is how one mom felt when her child entered preschool.
Mmmm.. chocolate in the morning. I can’t think of a better way to start the day. My daughter was off for President’s Day, so we decided to take a tour of the Cerreta Candy Company. Cerreta is a family-owned Phoenix based business. They offer free tours Monday through Friday at 10AM and 1PM. We arrived a little before 10AM. Parking was a breeze. This left us plenty of time to sign up for our tour. The guided tour is free, but it offers two upgrade options. One is a Chocolate Tasters tour ($5) where you get additional samples and the second is a VIP tour ($10) catered towards kids. With VIP status, you go on the free guided tour, get additional candy samples of a taffy, marshmallow caramel and chocolate, plus you get to make a chocolate pizza at the end! We were sold 🙂 I only bought one VIP pass. One chocolate pizza for our house is enough. The tour was fun and informative. Cerreta has a replica of the chocolate machine that appeared on “I Love Lucy.” The machine was making candy-coated marshmallows while we were there. Of course, we got a taste! Walking around this machine to get a close-up view was the best part of the tour. We also got insight on how they make their famous French mints, where their chocolate comes from (apparently Cerreta’s own recipe manufactured by Guittard) and how they make caramel. At the end of the tour, kids with VIP passes lined up at tables on the side of factory and made chocolate pizza. Some words of advice if you plan on going: Bring a water bottle. This candy is sweet! After her first bite of marshmallow, Cam started begging for water. They do have a water fountain, however you may not want to break away from the tour. Bring some healthy snacks for after the tour. We brought apples which prevented the post-sugar crash nicely. If you need to use the restroom, make it very clear to your five-year-old that the chocolate pizza needs to remain in a horizontal position when she holds it. Else, it will look like this: Still tasty though 🙂 Cerreta Candy Company 5345 W. Glendale Ave Glendale, AZ 85301 http://www.cerreta.com
How do you find balance as a mom when your kids drive you crazy? Here’s how I look at it.
What do you do when your child’s test results show he is significantly delayed in many abilities? One mom’s story continues about what intervention she chose for her child.
How do you know if your child qualifies for special education? One mom tells you her story of how she knew that her child needed help and the process she went through.
Eating healthy is really hard! Getting ingredients and actually cooking before you become ravenous is one struggle. Doing all that while taking care of kids and actually making something that they like adds an additional level of agony complexity. I’ve read a lot of blogs that post these amazing recipes with beautiful pictures and then show the author smiling in her perfectly clean home with three children. That is the dream, but I have yet to discover how to make that happen. Here is a delicious and healthy recipe that I have found, with little snippets of life with kids. I adapted this recipe from the Fitness Magazine website. I wish that my 6-month-old son would have taken a nap this afternoon, but he didn’t. So, I placed his Excersaucer down in the kitchen and plopped him inside, hoping he would be happy in it long enough for me to get the chopping done. First, you will need the following ingredients: Juice from 1 lemon (about 4 tablespoons) 3 cloves of garlic, chopped 1 teaspoon thyme, dried Freshly ground black pepper 1 pound chicken tenders 4 teaspoons canola oil 1 shallot, chopped 1 bag frozen edamame 1 1/2 cups grape tomatoes, halved 1/2 cup crumbled feta (or goat cheese) 1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 1/2 teaspoon thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. However, I like to give the bag to my five-year-old and have her vigorously shake it. This lets her participate in the meal process and it’s a lot of fun to watch. Set the bag aside. 2. Heat 2 teaspoons canola oil (or more) in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes. My son is starting to fuss, so I start singing “Old MacDonald”. I try to incorporate his name – And on this farm, he had an Erik – but I find it hard not to make the next verse, “With a wah-wah here.” 3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste. I used goat cheese in this recipe this time, however I prefer feta in it. By this time, my son has completely rejected his Excersaucer and this is how I’m cooking. He won’t even sit upright and insists on being Superman. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. I am very nervous when cooking chicken, so I use a thermometer. I take the chicken off when it reaches an internal temperature of 165 degrees. Serve with vegetables and 2 whole wheat toast triangles. This chicken has a slight tangy-ness and stays really […]