Pregnancy = A Long Hiatus + My Healthy Pregnancy Plan

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Well, after a loooong break from blogging, I’m feeling ready to get back into it!

I’m officially in my second trimester now, which means that I’m feeling mostly like myself again, other than needing to pee about every 10 seconds and bumping my growing belly into people on accident.  #oops

The first trimester was a whole new experience for me.  This is my second pregnancy, so while you’d think I’d know exactly what to expect, I really don’t!  Not only has it been 5 YEARS since I was last pregnant, but this pregnancy has been completely different than my first time around.  5 years ago, I didn’t have any kids at home and didn’t work from home at all, and I spent all of my first trimester at home alone on summer break from my teaching job.  It was AMAZING.  This time, I am home full time with my 4 year old and my work-from-home jobs.  I was lucky to not be super sick, but the tiredness was beyond anything I remember from the first time around.  I mean, SO TIRED.  Like, I need to lay down all freaking day and sleep for a million hours tired.  Luckily, that has passed and I’m feeling much better.  I’ve also been getting really dizzy, which I didn’t have at all with my first pregnancy, and while it’s getting better, it’s really forced me to change my normal routine even more than the fatigue.

I wasn’t able to work out at all during my first tri because the dizziness was so severe–and I really miss it!!!  I gave myself a complete “health pass” for my first tri because I really just needed to survive.  I couldn’t deal with the mental energy to meal plan and meal prep like I normally do, so I just gave myself a pass.  Now that I’m in my second tri, I am getting back into my prenatal workouts and eating healthy.

My first pregnancy was extremely unhealthy–think no working out at all and eating multiple milkshakes per week–and not only did I gain an unhealthy amount of weight, but I also just felt terrible the whole time.  During this pregnancy, I am so thankful and excited that I have gained the resources and skills over the past 3 years to know exactly how to have a healthy pregnancy, and I plan on doing just that!

So, my plan is to focus on my choices and my behaviors; I want to focus on how I feel rather than what I way.  If I’m staying active, eating healthy, and feeling good, I’m not going to worry about what the scale says.  If I’m feeling bad and making poor choices, I’ll know that I need to adjust–not because of what the scale says, but because of how I feel.

I will say that one pleasant surprise so far this pregnancy is that my depression and anxiety haven’t been as severe as I had feared.  The hormonal shift of pregnancy the first time around was very difficult on my mental health, although I didn’t realize that’s what was happening at the time.  This time around has been much better so far, thanks to the winning combination of a different pregnancy, regular therapy, and medication.  #winning

I’m excited to share this journey with you and continue to share my favorite recipes and health tips!

Mexico 2018, aka My Earned Vacation

I posted a few weeks ago about my trip to Mexico and how it even came about, and I wanted to share some overall thoughts and pictures from our trip.

It was SO MUCH FUN.  We really needed that time away to just be together for a couple of days and it was a blast!  We enjoyed the food, the gorgeous ocean views, a couples massage, an excursion to Tulum to see the Mayan Ruins, and just hanging out with absolutely nothing on the agenda.  And, of course, some awesome live workouts with my favorite trainers! 😉

Robbie actually came to one of the live workouts with me which was a lot of fun.  He is very competitive, so I knew that even if he struggled through the workout that he wouldn’t let me last longer.  We were both struggling!

It was really so awesome to be on this trip with so many other coaches, knowing that we had all worked to help people change their lives to earn this trip.  I loved having Robbie be able to experience this company and what we do for people–and what they have done for us!  He has always been supportive of my business, but it’s different when you can experience it for yourself.

My favorite parts of the trip, besides just being there, was finding one of my FAVORITE trainers at the pool and him letting me take a picture with him.  So cool!!!! I fangirled hardcore and definitely was a weirdo.  The other favorite part was having Robbie tell me that he was thankful for me earning the trip for us and that next time we would have more people from our team there.  OUR team.  Love that!

I’ll be working hard to change even more lives this year to earn a spot on the 2020 trip–will you be there with me?  Fill out the “Join My Team” application link above and let’s work together to change lives!

Clean Eating Spicy Mexican Taco Meat

I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling.  It was one of my favorite meals last week during the final week of my program!

The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper.  I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.

Enjoy!

Mexican Taco Meat (slightly adapted from Fixate)

1 tsp oil (olive or coconut)

1 chopped onion

1 chopped jalapeno

2 cloves garlic, minced

1 lb lean ground turkey

1 cup tomato sauce (no salt or sugar added if you can find it)

2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)

1 tsp chili powder

1 tsp oregano

1/2 tsp sea salt

 

.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.

Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.

Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.

1 serving=1 1/4 cup  (1/2 green, 1 red, 1 tsp)

Even Simpler Healthy Breakfast

I’ve posted about simple egg breakfasts before, but I don’t think I’ve ever posted anything this simple!  This takes less than 5 minutes for me to make, from start to finish–no prep work, no chopping, or anything!

I’ve been eating a lot of protein+veggie meals with this 80-day program, and this has been one of my go-to meals.  It’s cheap, it’s easy, and I can make it even when my kiddo is home with me.  Win on all counts!

For this recipe, I *highly* recommend using unrefined coconut oil.  This program is the first time I’ve ever eaten unrefined coconut oil simply because there was some that was cheap, so I went for it.  I was afraid to add a coconut flavor to my food, but it really doesn’t add a coconut flavor as much as it adds flavor, if that makes sense.  I don’t like bitter cooked greens, so a little bit of sweetness from the coconut oil makes it taste amazing.  Sprinkle some Himalayan sea salt and garlic powder on there and it’s SO GOOD.

Enjoy!

Super Simple Breakfast

2 eggs, beaten

1 cup baby spinach (a couple of handfuls, really)

1 tsp unrefined coconut oil

Salt and pepper (or other spices) to taste

 

Heat a small non-stick skillet over medium-low heat.  Melt the coconut oil in the skillet.  Add the spinach and stir for about 1 min, until spinach wilts and darkens a bit. Add the salt and spices.  Stir to mix.  Add the eggs and cook, stirring frequently, until completely cooked.  Transfer to a bowl and voila!  You’re done.

I’ve eaten this alone, on a piece of Ezekiel toast, over some leftover roasted sweet potato, and in a corn tortilla.  Every option is great!

Following a Program Strictly vs. Finding Balance

Several people have asked me why I’m being “so intense” about this 80-day program I’ve been doing (by the way, I only have 5 days left!).  That’s kind of a loaded question because when someone asks me that, it’s probably a thinly-veiled way to say, “Hey, weirdo–you’re being super crazy.  Cut it out and be normal.”

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And that is totally fine to feel that way.  I felt that way about health and fitness for a long time–don’t be so intense!  Be more balanced.  But you know what else I felt during those times in my life, when my health view was much more “balanced”?  I felt uncomfortable.  I felt bloated.  I felt pain with acid reflux.  I felt guilty for everything I ate, even if it was healthy.  I felt shame that my clothes were tight.  I felt disappointed that I wasn’t more disciplined and wasn’t treating myself better.

It’s pretty important to me to NOT feel that way.  For me, I needed to have a period of time where I was strict about my food and my fitness because spending time being relaxed about it didn’t make me feel good.  And that’s the bottom line for me.  It’s not really about the fact that I was overweight and put on 20 lbs.  It’s not really about the fact that I was eating emotionally to deal with my anxiety and depression.  It’s not about some idea of “fit” that I wanted to fit into.  It all comes down to the fact that I just didn’t feel good, and I wanted to feel awesome.  Period.

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This 80-day program has made me feel AMAZING.  Not just physically, but mentally and emotionally, too.  I feel strong, confident, capable, energized, fit, lighter, motivated, inspired, and fueled.  I feel awesome, which is exactly what I wanted–and it’s because I’ve been following this fantastic meal plan and doing every single workout every single day.

Now, will I repeat this program and do it as strictly as I am right now?  Nope.  Here’s why:  right now, during this first round of the program for me, I’m in a test group, which means that I volunteered to do the program exactly as written to see what results I can get by actually following the program.  Yup, I volunteered.  Here’s why: I wanted to see what my results would be if I actually followed the program.  #duh  I have spent a lot of time in the past couple of years doing programs and rocking out the fitness, but not at all following the nutrition.  I wanted to challenge myself, build my discipline, and prove to myself and everyone else that I COULD DO IT.  And I’m just a few days away from accomplish that challenge, and I’m so proud I could cry.  Actually, I have cried a few times.  It’s a big deal for me!

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Does that mean that I think everyone should strictly follow a plan all of the time?  Nope.  I *do* think there is something very important for your confidence and mental strength in following a meal plan/program to see what that program can really do for you, and to show yourself that you are capable, but it’s really unrealistic to think that we can all be 100% on it with nutrition every day forever and ever amen.  That’s not life!  Sometimes we need to have those periods of time where we are more disciplined and we do need to strictly follow a plan–and there are other times where we are strong enough in our discipline to be more “balanced.”

And that’s what my next round of this 80-day program will be about!  Yup, I’m doing it again!  Once I get back from Mexico, I’m starting it all over again.  But this time, I won’t be in a test group and I won’t be following the meal plan as strictly as I have been; this round will be all about me finding what works for me–how often I can indulge without going off the rails.  What I can indulge in without giving myself crazy sugar cravings.  What I really *want* to indulge in and what I don’t miss as far as unhealthy foods.  What I need to stay away from because it gets me off track.  And I’m really excited to experiment with it! Keeping this feeling of awesome going is my goal.

Have you been stuck in a place of “balance” that really is just making you feel bad?  Maybe sticking to a plan will help you, too.  Comment or email me at wweaver0@gmail.com to chat about joining my next group!

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Why It Took Me So Long To Get Back on Track

Did you catch my latest Facebook Live??  I have been thinking a lot about how off track I got in 2017 with my health, and why it took me until January 2018 to get my crap together.  I’d love for you to check out this piece of my story and let me know what you think!

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fwhitney.weaver.33%2Fvideos%2F10100127839187553%2F&width=500&show_text=false&appId=196525457082240&height=281

Double Chocolate Chip Cookies

It’s my other favorite cookie recipe!  This has been my JAM on Refeed Days–I have been eating one of these at 5 AM before my workout.  It’s awesome!

My cookies look very different than other people who have made them–I am sure I messed up the recipe somehow, but even if I didn’t and it was just a weird fluke, they still taste awesome (honestly, I think I may have accidentally used almond flour instead of coconut flour).  My cookies spread out more than they puffed up, so they are a little thin and kind of flimsy.  But it’s a chocolate cookie, so I kinda don’t care.  If it tastes good, I’m okay with it.

Just like last week’s cookie, I’m only eating one or two per Refeed Day, so the batch went into the freezer.  I take the cookie out the night before and thaw it in the fridge, then microwave for 10 seconds right before I eat it.  It’s a very moist cookie, so be sure you have a napkin around!

Double Chocolate Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, melted

½ cup unsweetened applesauce

1⁄3 cup pure maple syrup

¼ cup canned lite coconut milk

1⁄3 cup coconut flour

¼ cup whole wheat flour

½ cup unsweetened cocoa powder

¼ cup dark chocolate chips, 70% cacao (or more)

 

Preheat oven to 350° F.

Lightly coat baking sheet with spray. Set aside.

Combine oil, applesauce, maple syrup, and coconut milk in a medium bowl; mix well. Set aside. Combine flours and cocoa powder in a small bowl; mix well.

Add flour mixture to applesauce mixture; mix until well blended. Add chocolate chips; mix until blended.

Drop by rounded Tbsp. onto prepared baking sheet. Bake for 10 to 12 minutes or until firm.

 

1 cookie is 1 yellow container.

Don’t Give Up Before You’ve Started!

During the course of this 13-week program that I’ve been doing, I’ve had so many people tell me the exact same thing I told myself before I started day 1: “There’s NO WAY I could do that!”

You guys, we have to stop telling ourselves that.  YOU CAN DO HARD THINGS.  Maybe you have no desire to do something–that’s fine.  Maybe you’re ready for it.  That’s totally cool.  But to tell yourself that you are UNABLE?  Nope.  We need to quit that.

When you tell yourself that you “can’t” do something, you’re giving up before you’ve even begun.  And even if you do start to make some action towards change or progress, you’ll eventually quit or self-sabotage–because you’re telling yourself that you’ll fail.  Whatever we tell ourselves in our minds tends to become our reality–so when you tell yourself that you’re not good enough, or you’re not strong enough, or not whatever enough, that is what you truly believe, and your actions will reflect that.

When I started this 13-weeks of commitment to my health, I had to own up to the fact that when I said, “I can’t do this,”  it was about being afraid to fail.  I had to tell myself that I can do ANYTHING and that I am capable of amazing results.  I literally wrote that on my bathroom mirror so I see it every day.  I have spent a lot of time during this program changing the way I talk to myself–and look at where I am right now.  I’m sticking to the program!  It’s not easy, and it takes work, but I AM CAPABLE.  If I had kept telling myself that I couldn’t do it, I would have quit a long time ago.  I’m so thankful that didn’t happen!

I’ve had a lot of different times when my clients will tell me that my programs just don’t work for them–and that’s totally fine, because not everything works for everyone.  But most of the time, when someone tells me it’s not working, I can trace it all back to their mindset at the very beginning and what they were telling themselves.

So many of us give up before we even start with the negative dialogue we have inside our own heads.  The world is already negative enough–we don’t need to add to it with our own negativity toward ourselves.  And even more than that, we need to practice building each other up as we work on building ourselves up.

Starting today, right this second, when you find yourself telling yourself those lies that you can’t or you’re not good enough or whatever else you tell yourself–STOP.  Stop in your tracks, remind yourself that you are strong and capable of amazing things, and just keep going.  Because you ARE capable of amazing things.

Healthier Chocolate Chip Cookies

Refeed Day is the best.  I get to eat more, and I get to eat cookies.  This week and next I’ll be sharing my two favorite healthier cookie recipes with you all!  Please note that these aren’t HEALTHY cookies–they are simply better options!

The first is this gluten-free cookie.  Now, listen–this dough will not look like cookie dough.  It will be crumbly and you will think that you’ve messed up the recipe somehow.  IT’S SUPPOSED TO BE CRUMBLY!  I promise it will be okay.  They may not look pretty, but they will taste good!

I actually ended up adding a couple of tablespoons of water to my dough to make it a little easier to form–when I tried to put the first tbsp of dough onto the cookie sheet, it literally crumbled in my hands.  Oops.  I got the hang of it though.

The cookies won’t rise or spread much, so don’t worry about packing your dough too much as you shape the dough into the tbsp-sized balls.  Again, they will taste good, so who cares what they look like!

I have been eating one or two cookies at a time per Refeed Day, so I put my cooked cookies in the freezer in a freezer gallon bag.  I’ve been taking one out the night before I plan on eating them and put it in the microwave for 10 seconds right before I eat it.  It gets warm and yummy!

If you keep them on your countertop, eat them quickly because they only last for three days in an airtight container.

Enjoy!

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Gluten-Free Chocolate Chip Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, solid

½ cup coconut sugar

1 large egg yolk

1 tsp. pure vanilla extract

1 cup gluten-free all-purpose flour

¼ tsp. baking soda, gluten-free

¼ tsp. baking powder, gluten-free

½ tsp. sea salt (or Himalayan salt)

¼ cup dark chocolate chips, 70% cacao or higher

Preheat oven to 325º F.

Line two baking sheets with parchment paper. Set aside.

Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed. Add egg yolk and extract; mix well. Set aside.

Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.

Add oil mixture to flour mixture; mix well. Fold in chocolate chips.

Roll into Tbsp.-sized balls and place on prepared baking sheets.

Bake for 10 to 12 minutes, or until golden brown.

 

 

1 cookie is 1 yellow container and 1/2 tsp.

Easy Chicken Quinoa Bowls

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This is one of my favorite quick meals!  It is a variation of the typical meal I would bring with me to work when I was still teaching–one bowl, lots of healthy nutrition, and easy to eat!  No heating up is required, which was SO helpful when I was teaching and only had 20 minutes to eat lunch!

This meal is super versatile, too–you can switch out the protein, the veggies, the carb, and even change out the herbs and seasonings to make whatever type of quinoa bowl you want–Asian inspired, a taco bowl, etc.  I stuck with the Greek theme here because I needed olives in my life!

The hardest part of this super simple recipe is prepping all the ingredients, so if you can buy pre-chopped onions, frozen cooked quinoa, and of course pre-pitted olives, that helps so much!  I also used dried parsley because I already had it on hand.  There are several ways you could shortcut this recipe–use a food processor for the veggies, buy lemon juice instead of juicing whole lemons, etc–but I personally enjoy all the prep work so I don’t mind doing it all myself.

The recipe below makes one quinoa bowl, but this is really easy to double or triple and make multiple servings at a time.  I made 5 servings on a Sunday afternoon and ate it for dinner all week!

Enjoy!

Easy Chicken Quinoa Bowl, aka Quinoa Tabouli Bowl (from Fixate)

½ cup cooked quinoa

1⁄3 cup chopped onion (approx. ½ medium onion)

1⁄3 cup chopped tomato (approx. ½ medium tomato)

1⁄3 cup chopped cucumber (approx. ½ medium cucumber)

¾ cup cooked chopped chicken breast, boneless, skinless

1 dash sea salt (or Himalayan salt)

1 tsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 Tbsp. chopped fresh mint

1 Tbsp. chopped fresh parsley

10 kalamata olives, pitted and whole or chopped

Combine all the ingredients and toss to combine.  Keep in an airtight container in the refrigerator and serve chilled.

Container counts (per bowl): 1 red, 1 yellow, 1 green, 1 orange, 1 tsp