Postpartum weight loss is no joke. Let me just get that statement out of the way.

During my pregnancy, I convinced myself that I was going to eat organic, garden fresh vegetables and follow a very strict eating regime that would fuel my body full of nutrition and not hop on the unhealthy weight train. (While being pregnant, you should never worry about gaining healthy weight and always follow the advice of your physician, let me just clarify myself.) My visions of strolling through Whole Foods and local farmer’s markets were quickly blurred by the bright lights blinding me in the Super Burrito drive-thru.

Pregnancy is beautifully strange. You crave things you never thought you would eat in a million years. Trust me, I became the fast food junkie of Reno, shamelessly devouring double cheeseburgers and smothered chile relleno burritos at random times throughout the day. There are some things you just cannot control, nor would want to.

After 8 months postpartum and 9 months of Super Burrito, I realized I couldn’t continue to wear my worn out maternity leggings anymore and it was high time I started getting back into my pre-pregnancy clothes. I took my old jeans out from the storage bin in my garage, and when trying them on, they barely went past my knees. WHAT?!? This can’t be real. I must have grabbed the wrong pair. I carefully, yet frantically looked at the tag and to my disbelief, they were the jeans I was expecting to fit in. Why didn’t the weight just melt off of me?

I immediately fell into a slump. My image and body aches contributed to the postpartum depression I had already been fighting. I was exhausted beyond belief, extremely emotional, achy and to be very honest, embarrassed to have pictures taken or be seen. I knew I had to make a change to feel better and with my Doctor’s help and advice, I started an exercise program and learned how to eat healthy, but not sacrifice flavor all with very minimal prep & cook time. I owed this to myself, and to my daughter. I want to be the spunky, energetic mom she deserves. I took my doctors advice, started working out and eating a little healthier, I had also planned to get in touch with a mental health team like you’d find working at a Honey Lake mental health clinic, for example, to try and further stabilize my emotions.

You know I am speaking to you, whether you are a working mom or stay at home mom. Just being a mom, in general, is a full-time job in itself. Unless you are a winner of the genetic lottery, the weight just doesn’t quietly and quickly go away leaving no trace of itself behind. Like most of us, postpartum weight sticks around, makes itself at home and works at an uneven pace. The key to success is to eat a nutrient dense diet in the correct amounts for your individual metabolism. By adding regular, moderate level exercises, you will see your postpartum weight diminish and you will feel better, sleep better and find yourself loaded with energy. We all know how much energy being a mom takes right? Can I get a hallelujah?

After dedicating myself to eating healthier and staying consistent with exercise, I lost a total of 45 pounds since giving birth. Exercise, nutrient dense foods and consistency helped my Postpartum Depression, gave me the energy I was severely lacking, mentally lifted my spirits and I had zero body aches or headaches. I truly felt better than before pre-pregnancy.

So where do you start? What exactly am I talking about here? I am going to share with you my go-to recipe that is quick, can be made in large batches and will leave you speechless because it’s THAT delicious! Just because you’re mom, doesn’t mean you have to eat your kids’ cold left over chicken bites and mashed peas. I am going to give you a new version of “Treat Yo’ Self”!

*All content in this blog post was directly my experience and should not be used to diagnose or treat any medical condition you suspect you may have including Postpartum Depression. Please seek professional medical advice from your physician. Before starting any exercise or dietary changes, also seek the advice and permission from your physician.

Lemon Herb Mediterranean Chicken


  • 2 Tbsp Olive Oil
  • Juice of 1 lemon or ¼ cup of lemon juice
  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 2 tbsp freshly chopped flat leaf parsley
  • 2 tsp. dried basil
  • 2 garlic cloves, grated
  • 1 tsp oregano
  • 1 tsp sea salt
  • Cracked pepper to taste
  • 1 pound or 4 skinless, boneless chicken thigh fillets

Instructions – Whisk together all of the marinade ingredients into a large mixing bowl. Add chicken thighs and toss around with a set of tongs to evenly coat each thigh. Pour into a plastic bag and let marinate for 4-6 hours.

Grill chicken thighs over medium heat until the internal temperature reaches 165 degrees.

Serve with your favorite vegetable and enjoy!

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