A Story About Substantial Salad (and a recipe)

First: baby pictures!!

Because I can. 😉

It’s been a month since Olivia’s been born- I can’t believe it!

Time has gone so  quickly!

Here is what she looks like now:


So Cute!! She just started smiling last week, I love it!

Okay, here is a story about salad. And how I eat it and actually don’t feel deprived.

Around a month before Olivia was born, I went to my normal midwife appointment, and I had gained 6 pounds. In two weeks. Oops.

My midwife was not happy, and she told me that I needed to stop eating carbs, period. I could have as many vegetables as I liked, and lots of protein, but to stop eating carbs. I already had told her that I stay away from sugar most of the time. (except for those times I make cookies and eat like six the day I make them…but it’s organic sugar and they are oatmeal raisin cookies…they’re “healthy” right?)

She gave me the example, if we were having spaghetti for dinner I could eat some veggies with pasta sauce, but no noodles. Dang. That’s hard core.

Our family has basically switched out complex carbs in place of meat….like beans and rice, lots of beans of different kinds- lentils, chickpeas, whole wheat pasta without meat….or sometimes with meat,  but meat is so expensive because we want to buy good quality, pastured meat that we’ve cut back on the amount we eat. So…if I stopped eating carbs, what would I eat?
I was offended at first, and upset and not sure where to begin. So I started with just not eating bread.

I make my own bread, and it is GOOD. It was hard to give up, but I had been eating around 5 pieces a day- toast two or three times a day, a sandwich for lunch, toast after dinner with cinnamon sugar for dessert. I hadn’t realized how much bread I’d been eating!
Once I cut it out of my diet, I started to feel more energetic and less…puffy. Not sure how else to explain it.

I also started eating lots of yogurt and cottage cheese, and putting oats, flaxseed and chia seeds in the yogurt to bulk it up. I know some of those are carbs, but they also have fiber in them. I also still ate our normal breakfast- steel cut oats with maple syrup and milk, and I started finding veggies that I could eat instead of carbs for dinner. One of my favorites has been sweet potatoes. They make a really good substitute for rice or beans, since they are still kinda starchy but have lots of good vitamins in them and are delicious.

Then I began having salad for lunch.

I must confess, I have never been a salad girl. You know, those girls who eat salad all the time and go to restaurants and order salad. If I’m going to a restaurant, I’m ordering real food, ya’ll. I can make salad at home and don’t have to pay $7 for it when I can get a super good burger for the same price.

But after eating this for a while…


I think I’m becoming a salad girl.

Although I don’t think I’ll ever order a salad from a restaurant, because we don’t really go to them all that often so when we do, I kind of splurge and get something I wouldn’t make at home.

And this salad…


This salad is more than just lettuce.

I’ve been eating it almost every day for lunch for a couple months now, and I feel like it’s my special indulgence of the day- which I get to prepare just for me; no one else. It’s so yummy and it actually keeps me full for several hours!

Here’s what is in it:

Organic lettuce or spinach or a spring mix, depending on what is cheapest at the store

Organic cherry tomatoes (non-organic tomatoes taste gross like chemicals and may be genetically  modified)



Red Cabbage

Organic raisins

Chia Seeds (protein!)

Hardboiled egg from our hens (organic, free range protein!)

Blue cheese dressing

It’s so yummy and filling! Avocado is delicious in there too, I’m just out right now. And sometimes I have a small dish of cottage cheese on the side if I’m extra hungry.

So back to the story…

I went back to the midwife two weeks later and…I’d lost 3 pounds. Lost!
Then I lost another pound the next two weeks, then didn’t gain any more weight the remaining week or so of my pregnancy.

Cutting out carbs works, man!

So that’s my weight loss plan for losing the baby weight:

Salad for lunch, very few carbs, lots of protein and healthy fats like coconut oil and olive oil. And I’m trying not to make cookies very often, but it’s hard when Ellie (my 4 year old who LOVES to bake) asks I just have trouble saying no. 🙂 I have been eating a few more carbs than I did when I was pregnant because I figure that the calories I burn when nursing will make up for my eating them.

So far it’s working; I’m about halfway there to my pre-preggo weight. Hopefully it will keep working! Even if it doesn’t for some reason, I’m hooked on the salad for lunch thing, and miss it when I have something else.

Are you a salad person? If so, try this salad, it’s so good!


One thought on “A Story About Substantial Salad (and a recipe)

  1. Looks yummy. I think we are on the same wave length or something 😉 I just cut out ALL sugar, even fruit (at least for a while), and most grains starting last Saturday. I lost 1.5 lbs the first 2 days! I am trying to lower the kids’ sugar consumption too. We switched from oatmeal to plain Cheerios for breakfast at least for a while until they get used to less sweetness. I know Cheerios are not as healthy, but they were just wanting waaay too much honey in their oatmeal so I feel like that was actually worse. For lunch they used to eat Almond Butter and Jelly(sugary) sandwiches everyday, but now they eat mixed raw veggies with a healthy dip like hummus or homemade yogurt ranch about half the time. I’m sure you will lose your baby weight in no time. You’re one healthy mama 🙂

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