I have one more week of classes before two days of faculty meetings and then… summer vacation! In my last post, I talked briefly about a back injury that is still clinging, nearly a week later. So I do my physical therapy stretches, and Jason does all of the in and out crib lifting of Baby A, and we wait. Hopefully, by next week, I’ll be able to tackle the flower beds. On top of all this, though, is the nagging reminder that 90% of this injury is the lack of core work I’ve been doing since A arrived. I’m hoping that over the next twelve weeks, I can eat healthily and exercise my way back to an injury free self, just in time for fall classes to start.
As a new mom, it’s really important to me that I teach A to respect her body, rather than spend her time wishing she could look like someone else. And the only way to teach her that respect is to set a good example though healthy, sustainable diet and exercise and a positive outlook. Sometimes this is easier said than done, especially when even though I’m back to my pre-baby weight, things haven’t quite settled back where they used to be. I’m hoping to use this injury as a way of being thankful for what I have: good health, a happy, healthy baby, and plenty of time to get myself into shape over the next few weeks. And what’s one way of holding ourselves accountable? Meal planning.
I’ve been an avid meal planner for most of my adult life because I hate extra trips to the grocery store. And now, with a seven month old in tow, they’re even more complicated to plan and execute. And although takeout pizza still happens (more regularly than I’d like to admit), hopefully by owning my meal planning, I’ll be more likely to get into the kitchen and cook with the last of last year’s garden produce before this year’s garden starts ramping up.
Steak on the Grill/Asparagus (Fresh & Local)/Local Potatoes Roasted with Olive Oil, Herbs & Garlic
Grilled Chicken (Mom’s Secret Recipe) with last year’s Green Beans and Wild Rice
Chicken Sausage Pasta (Organic Chicken Sausage Sauteed with Summer Squash and Zucchini over Angel Hair Pasta with a bit of Parmesan and Mustard)
Taco Salad Bowls (Grass Fed Beef/Homemade Seasoning/Diced Veggies over Salad Greens)
Pork Loin with Roasted Potatoes and Carrots
Burgers and Sweet Potato Fries (Grass Fed Beef with Veggie Trimmings on Sandwich Flats with Homemade Sweet Potato “Fries” Roasted in the Oven and Home-Canned Pickles)
Plan & Shop for Next Week
What are you planning for this week?