Lose the Baby WeightWhat every mom really wants to do is to drop the baby weight safely, easily and once and for all. Any calorie restriction process (aka “diet”) will allow you to lose weight but they are not all the same. Cutting back from your ravenous baby growing days isn’t easy when they lead directly into your sleepless, time strapped months. And, the last thing you want to do is to ignore the food groups that will help you recover from pregnancy. Make no mistake; pregnancy itself takes a huge toll on the body. You need nutrients to put all the pieces back together again. If Humpty Dumpty only knew…

The simplest and smartest diet by far is called the DASH diet which was developed for those who have hypertension or high blood pressure. The acronym stands for Dietary Approach to Stop Hypertension and it is a sound, whole foods based approach to do just that. And a lot more. If your intake shifted to this simple, grandma’s advice type way of eating, you could also see a reduction in weight, metabolic syndrome, diabetes, fatigue… No matter which new piece of nutrition evidence arises, it still stacks up against this plan.

The DASH diet allows all foods and food groups but it focuses on whole foods while removing sugars and bad fats. Removing these items necessarily avoids convenience and processed foods which is a good thing. The trick here is to keep a tally all day, every day of the kinds of foods you are eating. You want more from the top of the list below and less from the bottom. Vegetables are unlimited and everything else is measured.

In order to achieve success, your slow cooker is your best friend right now in terms of time and vegetable management. Each week load it up with virtually no calorie foods like canned tomatoes, chopped peppers, onions, carrots, celery and let vegetable soup nourish you all week long and whenever you are hungry.

Vegetables: 8 servings per day (unlimited)
Serving =
½ cup cooked vegetables
½ cup raw vegetables
1 cup green salad
Keep going until you hit 8 servings and beyond!

Fruit: a maximum of 3 servings per day
1 small piece fresh fruit (plum to peach size)
½ cup berries
¼ cup dried fruit

Poultry, fish, and meat: exactly 1 serving per day
Serving =
120 grams cooked (deck of cards 4-5 ounces)

Legumes, tofu and nuts: exactly 2 servings each day
Serving =
½ cup cooked beans
¼ cup nuts
5 ounces tofu

Grains/starch: a maximum of 4 servings each day
Serving =
1 slice of bread
½ cup cereal or rice
½ cup pasta
1 small potato

Oils and Fats: a maximum of 2 servings per day
Serving =
1 tbsp olive oil
1 tbsp butter or mayo

Desserts and Sweets: pick any 2 servings per day
Serving =
1 small cookie
1 tsp sugar
5 ounces wine/ 12 ounces beer/1 ounce spirits

Wild Card: 1 serving per day (about 120 calories)
Serving =
1 Extra protein or
1 extra tbsp oil
1 extra piece of bread
1 extra cookie

Tip: start your weight loss efforts with this typical day, if you are not losing weight, drop items off the list from the bottom up.

Beyond that, here are some tips and tricks to keep you from over indulging out of sheer exhaustion. Link to: http://www.myfriendinfood.com/2012/01/02/dieting-tricks/

Try making a different soup each week to keep you motivated and your taste buds inspired. Avoid cabbage and broccoli as they become sulphurous when stored.

Vegetable Soup Variations

Recipe By Theresa Albert
Serving Size 12
Preparation Time :0:15

  • 1 tablespoon butter
  • 2 large yellow onion — peeled and chopped
  • 12 cups chopped raw vegetable (see list of options below)
  • 2 cups boiling water
  • 8 cups chicken or vegetable stock
  • 1 tablespoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1-2 tbsp chosen herb or spice mixture (see list of options below)

Melt butter in a slow cooker and add chopped onion, warm while you chop remaining vegetables.

Add water and chosen vegetable, cover and cook over high heat for 4-6 hours. Serve chunky as is or use a puree want to make a smooth soup. Note: this soup does double duty as baby food for toddlers over 9 months!

Variations: vegetable options with suggested herb or spice combinations.

Beet Soup: thyme, 1 tbsp. orange zest, and 1/4 cup fresh orange juice.
Carrot Soup: tarragon or thyme; spices: curry powder, ginger, powdered, or 1 tbsp. grated fresh.
Cauliflower Soup: minced garlic; spice, curry powder, mace, chopped lemon zest.
Celery Root Soup: savory or thyme.
Fennel Soup: 3 tbsp. chopped fennel leaves.
Pea or Green Bean Soup: thyme or savory.
Pumpkin Soup: curry powder.
Spinach Soup: nutmeg .
Winter Vegetables Root Soup: tarragon, thyme, savory, or sage.
Zucchini Soup: thyme or sage; spice: mace, curry powder.