Motherhood

On March 26, 2016 we welcomed Enzo Michael into the world! If you follow me on Instagram you likely saw my announcement followed by tons and tons of baby picture posts. I thought a lot about blogging during the past 4 months but I never posted. I really wanted to spend my maternity leave focused on Enzo and enjoying that time together. I’m really happy I did and that I did not take a moment of that time for granted. I also wanted to spend some time thinking about whether or not I wanted to keep blogging, and how or if Enzo fit into that. Ultimately, I just needed to take some time to be a new mom and see where it would lead me.

The past 4 months have been nothing short of extraordinary. Michael and I are blessed with an incredibly sweet, loving boy who likes to sleep and dislikes crying. He fills our home with laughter, smiles, and more love and joy than I ever imagined. He’s certainly made my world feel complete. It hasn’t all been sunshine and roses however, we have had our challenges. Our biggest challenge was with breastfeeding and after a lot of thought I want to post about our experience but more on that another day. I’m also going to share our birth story. I feel it’s important to share those stories because neither experience was one I had ever really anticipated or heard other moms experiencing. I have since learned that both aren’t all that uncommon, just maybe not discussed as much.  Michael and I have learned a lot as new parents through trial and error, reading (so much reading), advice from friends and family, and our intuition. Enzo has experienced quite a lot in his short 4 months with us. We are trying so hard to take advantage of the portable stage. He’s been to the beach a few times, to many parties and BBQ’s, to NY to visit my family, restaurants, the movies, to Maine and Rhode Island, Boston, the Boston Marathon, and so much more. We’ve had a blast and continue to have a blast as a family of 3.

 

I’m not going to post much about Enzo here. You won’t see monthly posts about him and I won’t be sharing his measurements or milestones. You will probably catch glimpses of him as he fits into our family life, and as I share experiences about stroller running.  I do post baby pictures on Instagram and share some of our day to day life there so be sure to follow me if that’s of interest. LiveRunLoveYoga has always been about my experiences living a healthy life and that’s what it will continue to be.

I’ve found motherhood to be an incredibly rewarding and exciting experience. It took some time to adjust at first but now we’re in our groove and I wouldn’t have it any other way. Postpartum can be a really challenging time. As soon as I gave birth I was eager to loose the baby weight. I gained exactly 40 pounds from the day I conceived to the day I delivered. Much of that was water and the baby. About a week after birth I was down about 20 pounds with 20 pounds left to loose. I didn’t focus on losing baby weight until I was cleared for exercise and I happily ate all the comfort food that was brought and prepared for us because I was exhausted and trying to keep a tiny human alive. At about 4 weeks postpartum I started to clean up my diet and was counting the days until I could run again. I started running and doing circuit workouts at exactly 6 weeks postpartum. I’ve lost another 10 pounds since I started exercising and have 12 pounds to get back to my pre-pregnancy weight and 18 pounds to my goal weight. I’m almost back in all my normal clothes but some of skirts and pants are still a bit too tight for my liking. I’ve found it MUCH harder to accept my new body than I thought. My thighs now rub together (hello chaffing), and I have a few stretch marks to remind me that my body grew a human. I’m currently experiencing postpartum hair-loss and as many moms can tell you that’s not fun. It’s also summer in New England and that doesn’t make it any easier. I bought myself a tankini I really like and feel confident in but I have been eyeing my bikini. I told myself that I will wear my bikini to the beach before summer is over because I think it will be a good lesson for me in self-acceptance. Breastfeeding didn’t work for us so I haven’t had the ability to burn extra calories from that. I’m losing weight the good old fashioned way…diet and exercise.

40 Weeks Pregnant

One of my favorite things I’ve been doing is stroller running. It’s HARD, so HARD but I love being out there doing something I love with my little boy. He sits in his carseat attached to the BOB and chit chats and smiles at me the whole time. He thinks its hysterical when I get out of breath running uphill and always gives me a good chuckle (thanks for the support Enzo). I’ve found there isn’t a lot out there in terms of postpartum running, and even more so stroller running so I really want to share what our experience has been. What works for me, what doesn’t. I’ve also become a circuit lover and want to share some of my favorite workouts.

I’m back at work now days and I like to think that we’re doing our best and our best is pretty good. I’m learning that things don’t need to be done perfectly to be done. Perfection is impossible when you are doing a million things in one day. My house isn’t the cleanest, my workouts aren’t always the best,  and usually one of us is exhausted but we always sit down for a healthy dinner together, have lots of smiles, enjoy time as a family, and Michael and I somehow manage to spend a little time together. We probably have a little too much ice cream than I really need but hey, we’ve earned it and it’s summer. Parenthood isn’t easy but it’s so worth it!

What have you been up to since March?

A summer dinner and dessert

This post is sponsored by Whole Foods Market in Bedford, MA. 

When my friends over at Whole Foods Market asked me to put together a dinner and dessert featuring their fresh ingredients I couldn’t say no! Michael loves to cook and I love to bake so it seemed like the perfect opportunity to team up for a delicious summer dinner.

Sea scallops are on sale this week for $14.99/lb. so we definitely wanted to include those. I love scallops but they can be expensive so we tend to only get them when they are on sale. It’s awesome that they are on sale over the holiday weekend- they are great for grilling and scream summer to me! These were tender, and full of flavor.

Michael prepared scallops over pasta with grilled asparagus, peas, and a white wine sauce. We paired this with a nice bottle of Sauvignon Blanc a friend gave us. It was delicious. To round off the meal I made a healthy summer berry crisp for dessert. Serve it up with some vanilla ice cream or frozen yogurt and you have a festive dessert for 4th of July!

Seared Scallops with asparagus, peas, and a white wine cream sauce

Ingredients

  • 3/4 lb. sea scallops sliced in half
  • 1/2 a bunch of asparagus
  • 1 cup peas (fresh or frozen)
  • 1/2 lb. fettucine
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 2 tablespoons water
  • 2/3 cups half and half
  • 1/4 cup chopped fresh chives

Ingredients

Prep

Cook the fettucine in a pot of salted water for about 5 minutes, until almost al dente. Add the peas and cook for 2 more minutes until the pasta is al dente. Drain in a colander, then transfer to serving bowl, and cover with foil to keep warm.

While the pasta cooks, turn on the grill. Season the asparagus with olive oil, salt, and pepper. Grill for approximately 10 minutes until asparagus is tender. Then slice on the diagonal into 1-inch pieces. Add them to the serving bowl.

While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to serving bowl with noodles and keep covered.

Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

Dinner and Wine

Dinner came together so quickly and was really tasty. You could substitute olive oil for butter, and use non-fat milk instead of half and half to make it a bit healthier. You’ll end up with a thinner sauce but the flavor will still be there. We often do this when making dishes like this.

scallops

Summer Berry Crisp

Ingredients

For the filling

  • 1 package of strawberries, stems removed and halved
  • 1 package of raspberries
  • 1 package of blueberries
  • 1 package of blackberries
  • 1/2 teaspoon of cinnamon
  • 3 teaspoons cornstarch
  • 1/4 cup of sugar
  • 1 lemon zested

For the topping

  • 1 cup quick oats
  • 1/2 cup of flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup of melted coconut oil

Berries

Prep

Preheat the oven to 375 degrees.

In a large bowl combine the oats, flour, sugar, and cinnamon. Combine the ingredients with your fingers. Then drizzle the warm oil and fully incorporate it to make a crumble.

Next, wash all your berries in a colander. Then add to a large bowl and mix in the cinnamon, cornstarch, sugar, and lemon zest.

Spray a 9×12 pan with cooking spray. Pour in the berries. Next add the crumble to the top. Be sure to slightly press down on the crumble when covering the berries. Bake for 40 minutes.

Summer berry crisp

Serve with vanilla ice cream or frozen yogurt.

crisp and ice cream

I love crisps, especially when they include fresh summer berries! You could easily make this gluten-free by using gluten-free flour. You can also substitute stevia for the sugar as well.

Crisp

A big thanks to Whole Foods in Bedford, MA for providing all of the fresh ingredients for our summer dinner. Be sure to check out the sales and specials like the sea scallops!

Enjoy!