Feb 282017
 

Guess what? I’m done nursing!

In December I talked to the lactation consultant about the issues I was having with breastfeeding–Logan didn’t seem interested anymore, he was easily distracted and would squirm and fidget and only nurse for a few minutes. As a result my supply was tanking. I did a last-ditch effort with some Mother’s Milk Tea and lactation cookies and didn’t see much of a difference. The consultant said it sounded like Logan was losing interest and if we wanted to wean soon, it was ok.

My goal was to breastfeed for 9 months. We ended up making it 10.5 months and I was ready to be done. While I loved breastfeeding and I knew I’d miss that part of it, I hated pumping at work, I hated being tied to the pump and a schedule and…all of the other stuff. The weaning process was actually pretty easy and I did it in such a slow way it was never that uncomfortable. I was so glad to be done pumping, too!!

So now that we’re done breastfeeding that means I have my body back! And I can start focusing on losing the baby weight!

Even though I’ve been counting my calories and exercising consistently for the last 11 months, I wasn’t really losing weight. I was talking to my friend Debby recently and she suggested that we become accountability buddies to try and lose weight together. We both wanted to lose 20 pounds. I agreed to give it a shot!

Debby does Weight Watchers and has been successful in the past. WW never really appealed to me because I’m a calorie counter and trying to re-learn something and figure out a point system didn’t appeal to me. Plus, I never felt like I needed the accountability and support with Weight Watchers meetings. I still don’t feel like I need the support, but I kind of feel like I need the motivation. I’m hoping buddying up with Debby will give me a little boost to get started.

We made a Google spreadsheet to share our weigh-ins, exercise, calories (or points) and Debby added water. (I need to figure out how to track my water because I don’t really drink it out of things that have measurements.)

Week One

We picked 2/13 as our start date. We both weighed in and logged it on the shared Google Drive Spreadsheet we created. I had recently lost almost 3 pounds (no idea how) but was bummed to see it back on the scale the morning of my official weigh-in. Oh well. I put it in the spreadsheet.

For the last 10 months or so I’ve been logging my calories in MyFitnessPal per usual and I was doing around 1700 calories as a base. If I worked out, I ate a little bit more. I did not factor in the extra calories I burned breastfeeding because I didn’t want to get comfortable having TONS of extra calories!!

So for Day One I reduced my calorie base to 1600 instead of 1700.

Day Exercise Calories for the Day
1 Rest Day 1685
2 Bike trainer, 238 calories burned 1407
3 Strength training at home, 390 calories burned 1732
4 Rest Day 1744
5 Run at lunch, 2.75 miles, burned 363 calories  1730
6 Swim, 300 calories burned 1650
7 Sick Sick

It was kind of fun seeing what my friend was doing. We gave each other encouragement, leaving comments in the spreadsheet kind of like Easter Eggs. 🙂 It wasn’t empty “good job” comments but nice encouraging words.

I was feeling REALLY awesome about running during my lunch break again! I think I can make that happen once a week, which will free up my evening to be with the family, instead of rushing to the gym. I felt very accomplished after running during lunch. It had been so long.

I was doing really well for almost 2 weeks and then….

Screeching halt on my momentum. I got sick. It happened right around my cousin’s wedding (TERRIBLE TIMING!) and so I took a few days off from working out (I still counted my calories) and the day I got back to it working out? I pulled a muscle in my back.

Like really, Universe?!

The story doesn’t stop there. THEN the next day (after a few visits to the chiropractor and massage therapist) I got sick again. This time? Strep throat. You have GOT to be kidding me. I spent three days in a fevered haze in so much pain, unable to swallow even water. It was truly awful. Thankfully the penicillin kicked in almost right away and I started to get better.

But damn, that was a bad week. I was feeling a bit sorry for myself, but still managed to stay in my calorie range (under 1700 calories a day) despite being sick and not being able to (or wanting to) work out. The only upside to being sick was the lack of appetite. For three days my diet consisted of soup, mini bagels with cream cheese and ice cream. That was it.

By Monday, I was on the mend with both my illness and back. I’d say I was at 75%. So I decided to hit the elliptical during my lunch break at work. I did about 30 minutes on the elliptical, which made me happy, and I hoped that I was getting better on all counts.

I hope to see some progress soon. I may need to reduce my calories a little more than the 1600 but I will see how it goes! I hope to do another post with progress soon.

Dec 192016
 

Saturday I made it to the gym!!! After being snowed/iced in for two days I braved the drive and made it. My little car would not have made it out of our street –which was a sheet of ice–but the Subaru did great and once I got on the main streets it was clear.

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It felt SO good to get to the gym! I hadn’t been since Monday. I was also slightly sore still from Thursday’s at home workout. Squats and kettlebells ALWAYS get me.

At the gym I did some light body weight/ab stuff, went through a circuit of the weight machines and then did 27 minutes on the elliptical. It felt awesome!

Then home to clean up and get ready to go on a date. Michael’s mom and stepdad came over to spend some time with the little dude so we could go out to lunch and possibly get a Christmas tree.

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The roads were decent but sidewalks were super icy still. We ended up going to Lardo on SE Hawthorne for lunch. It’s been years since I’ve been there. The place was packed when we arrived. We ordered and then sat outside in the covered and heated patio area.

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We both got the Block 15 Sticky Hands IPA. For lunch Michael got the Grilled Mortadella:

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I got the Lardo Egg Sandwich, smoked pork belly with a runny egg and cheese. It came with a hash brown patty on the side.

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Michael got an order of their “dirty fries” –fries with cheese, pork pieces and pickled peppers on top. I nibbled on some. I didn’t love the fries. I did enjoy the pickled peppers, though!

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We talked about getting a Christmas tree. We both had concerns, obviously. Logan is almost 9 months old (on the 22nd!!) and he is an ACTIVE little boy already. He’s been crawling for two months, standing for a month and he’s already “cruising” (walking while he holds on to things like the coffee table). He also goes right for all the things he shouldn’t have and big, sparkling, blinky Christmas tree would be a bad idea.

We talked about getting a small tree and putting it on a table, that didn’t really seem feasible, because we a) don’t have a table that would work and b) he could probably pull that down too. I floated the idea of getting a tiny living tree (something I’ve always wanted to do) and putting it on this one tall side table we have in the living room. So we went to Lowe’s to check it out and found the small living trees.

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For about the same price as a large Christmas tree we got the living tree. It’s small and the needles are super spikey! That’s the only downside. But I like that we can plant it in the yard somewhere after Christmas and it doesn’t feel like such a waste.

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It’s okay, it does the trick. Next year we’ll go all out and it will be great! And Logan will be old enough to “get it”.

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Saturday night we were supposed to go to the Milwaukie Solstice Festival and then some friends were coming over for dinner but our friends were sick, I was still under the weather and we just didn’t feel like going back out. So Michael made dinner for us instead and we just chilled.

He made French Onion Soup!

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Here’s the recipe:

French Onion Soup

From: http://www.simplyrecipes.com/recipes/french_onion_soup

Ingredients

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
  • 4 Tbsp Olive oil
  • 2 Tbsp butter
  • 1 teaspoon of sugar
  • Salt
  • 2 cloves garlic, minced
  • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 cup of dry vermouth or dry white wine
  • 2 bay leaves
  • 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme) OR 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tbsp brandy (optional)
  • 8 inch-thick slices of French bread or baguette
  • 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan

Instructions

  1. Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
  2. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
  3. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
  4. Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
  5. Add the minced garlic and cook for a minute more.
  6. Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
  7. Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
  8. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
  9. Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
  10. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
  11. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
  12. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
  13. Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
  14. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
http://www.110pounds.com/?p=51311

Dinner was great!

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We missed the Winter Solstice but we did manage to go to Peacock Lane this year!

I told Logan we were going to see sparkly Christmas lights. He giggled:

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We met up with a friend of mine who has a baby about 2.5 months younger than Logan. Peacock Lane was PACKED! You could barely walk there were so many people. But the babies loved the lights!

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I’m really looking forward to Christmas this weekend!