During my first pregnancy I developed Gestational Diabetes, which happened to be a true blessing in disguise, since I ended up gaining less than eighteen pounds with Lucia. I had to follow a very strict diet. No fruits. No breads. No rice. And absolutely no chocolate. It was HELL.
My daughter was born and between birth and nursing, I literally lost every extra pound within a couple of weeks. Breastfeeding was the absolute best. Lucia was getting all the nutrition and I got to eat non-stop without gaining an ounce. I loved it. Little did I know that after nursing Lucia for a year I was going to end up pregnant again. By Lucia's first birthday, I was already six weeks pregnant with Joaquin; and I had no idea.
During Joaquin's pregnancy I didn't develop Gestational Diabetes. You know what that meant, right? I literally ate like a hog. All I craved was cheeseburgers and fries throughout my entire pregnancy. Plus, twice a week I went to Sweet Mandy B's (The best bakery in Lincoln Park) to get my cupcake with buttercream fix. Nine months and forty-something extra pounds later, Joaquin was born.
I needed to get my body back. This is when I joined Weight Watchers. The POINTS were the best thing that happened to me. I was never hungry, it was very easy to follow and I could eat any food that I wanted in moderation. Four months later and my original silhouette was back. I felt great, healthy and HOT. I was now a hot Mama, and I was loving it!
To this day, I carry a small notebook in my purse to count my everyday POINTS. I know it is kind of anal, but hey, this is the only thing that I can control once my kids were born! I was never a control freak, but it gives me great pleasure having at least something under control: my healthy weight.
I got so good at calculating POINTS that from Monday through Thursday, I cook everything with the POINTS system. Weekends are for me to enjoy, and then back to the system on Mondays. It works like charm. Today, I'll be sharing with you one of my very own Weight Watchers friendly recipes (VERY easy too!). You will absolutely love it and will never think that it is a diet food.
Enjoy the before, during and after pregnancy slide show and if you'd like to learn more about how to lose weight the right way, tune in on Thursday, June 3rd at 2:00 pm CST to listen to the Ay Mama! blog radio show; we will be talking to a registered dietitian. http://www.blogtalkradio.com/ay-mama
-1 cup medium grain rice
-12 oz. French Onion Soup (i.e. Campbell's)
-8 Baby Bella Mushrooms, thinly sliced
-1 Tbsp. Smart Balance Light butter
-1 tsp. grated Parmesan, for each individual serving.
Saute mushrooms with butter over medium heat for five minutes. Add French Onion soup and bring to a boil. Add rice and combine JUST ONCE. Cover with aluminum foil and a tight lid and reduce to low heat. Cook for 40 minutes. Serve with Parmesan cheese on top. Ideal with grilled salmon and steamed green beans.
POINTS value: 5 (1 cup cooked rice)