This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.
People have strong feelings about postpartum weight loss. I find myself in the middle, trying to find a balance between wanting to look like myself again and being aware that I just had a baby.
When the third trimester hit, I lost all willpower. I hid full-sized bags of candy on the top shelf so I wouldn’t have to share. When pregnancy weight gain should have been slowing down, mine was going through the roof.
I look really tired.
I refuse to beat myself up about it. The baby is here, and I had the realization that as a nursing mother I’m still eating for two. Putting all that junk in her tiny body just doesn’t seem right. So when an opportunity to become an ambassador for the Mushroom Makeover Challenge, sponsored by the Mushroom Channel(AD) arrived in my inbox, I knew it was something I wanted to do.
The Mushroom Makeover
For 30 days, 15 bloggers, myself included, will be following a suggested meal plan laid out by a registered dietician and getting ourselves moving with a workout plan. The highlight of the program is replacing or blending higher calorie ingredients (like ground beef) with mushrooms.
- Mushrooms are low in calories and sodium
- Mushrooms are free from fat, cholesterol, and gluten
- Mushrooms provide B vitamins and minerals
- Mushrooms are hearty and filling!
This week I incorporated mushrooms into four different meals. That’s a lot of mushrooms! But there’s such a great variety of cultivated mushrooms to cook with that I have been incredibly pleased with the results. I’ve been doing my recipe planning on Pinterest, using the Mushroom Channel’s Pinterest board.
- ½ cup red quinoa, cooked according to package directions
- ¼ cup black beans
- 2 tbsp olive oil
- 1 clove of garlic
- Assorted veggies, cut into similarly sized pieces (mushrooms, tomatoes, cauliflower, and broccoli work well)
- ¼ avocado, sliced
- Optional: 2-3 ounces of roasted, baked, or grilled chicken or turkey
- Preheat oven to 350 degrees. Line baking pan with foil for easy clean-up.
- In a medium bowl, toss veggies with olive oil and garlic. Feel free to load up on veggies! Spread veggies in baking pan, making sure they are not crowded.
- Bake in oven for 30 minutes, turning once.
- Cook quinoa according to package directions. Meanwhile, heat black beans to desired temperature.
- Combine quinoa and black beans with roasted veggies. Top with avocado and optional protein.
My Weight Loss Update
Being realistic, I probably would be losing some weight thanks to nursing and just the regular postpartum recovery. But the week before I began the Mushroom Makeover, I lost two pounds. Two pounds is awesome, and I was thrilled. I’m on Day 4 of the Mushroom Makeover, and I’ve already lost 4 1/2 more pounds! I’m eating more food. I’m eating better. And I’m still losing weight.
Aside from eating six times a day and drinking three liters of water a day, I’m actually exercising. I’m usually good about getting 10,000 steps a day, but that’s where my exercise ends. The workout plan outlined by Mark Segedie, features a rotating schedule of Build It, Burn It, and Cardio. The circuits are short, which means that even with three kids — it’s doable, especially since you can move your “Rest Day” to better suit your schedule. I had tried to get out of the exercise portion using the baby as a thinly-veiled excuse; it didn’t work! I’m not a great athlete, but I’m giving this my best effort.
I encourage you to check out the #MushroomMakeover hashtag on all your favorite social media channels to see what the ambassadors and I are cooking up in the kitchen.
What is your favorite way to cook mushrooms?