Bod(ies) After Baby: Our Daily Food Diary
If you follow us on instagram, it’s (quite) obvious we aren’t the finest models of ‘clean eating,’ but after having a baby, you have to work extra hard to stay on track. We definitely have good days as well as bad days, but we’re really trying to keep it 80/20 (80% healthy). We get a lot of questions about what we eat/our fitness routines, so we wanted to share our daily food diary with you today, and will be sharing our workout plan soon! We both write down everything we eat (Meggan in a notebook, and Brooke with MyFitnessPal app) which is a huge motivator for us to stay on track. If you have to write down you ate pizza, cookies, wine, and tacos all in the same day, it doesn’t make you feel good when you know you have a goal to reach. Okay, let’s get to it…
BREAKFAST
Brooke: 1 latte (with skim milk), and 1 chocolate protein shake with almond butter + 1/2 banana (around 350 calories). I use Isagenix protein powder – you may remember the ’30 day cleanse’ I did with Isagenix last year. I’ve tried switching to a plant-based protein powder, but can’t find one that doesn’t taste terrible (suggestions welcomed!). Other typical breakfasts for me include: caramel oats, greek yogurt parfait, or avocado toast.
Meggan: coffee (no milk or sugar), oats cooked in almond milk and cinnamon topped with my peanut butter and fruit. Other favorites: PB2 + banana shake, greek yogurt with fruit and granola, avocado on ezekiel bread – which is whole grain bread made from sprouts and no flour or sugar.
MORNING SNACK
Brooke: handful of almonds + peach (other snacks include: rice cake + almond butter, apple slices with cinnamon, greek yogurt + fruit)
Meggan: some of my favorite snacks are: peppers + hummus, apple + peanut butter, hard boiled eggs, a granola bar or banana oatmeal bites.
LUNCH
Brooke: salad with chicken, tomatoes, cucumbers, sunflower seeds + homemade dressing (olive oil, lemon juice, dash of salt & pepper, and usually red wine vinaigrette, but I was out this day). Other lunches include: leftovers from the night before or a protein shake if I didn’t have one for breakfast.
Meggan: two of my favorite salads to make are: pulled chicken, quinoa, corn, black beans, avocado, tomato with bbq vinaigrette. Grilled chicken, strawberries, walnuts, feta, red onion with raspberry vinaigrette. I always keep these ingredients stocked!
DINNER:
Brooke: For dinner, I made chicken stir-fried rice (which does not photograph well at all, lol). I used rotisserie chicken, peas, edamame, red and green bell peppers, carrots, and mushrooms. I cook the rice, and stir fry the veggies in a little olive oil with salt and pepper, then combine all ingredients in a bowl and mix together with 1-2 tablespoons of soy sauce.
Meggan: salmon, steamed broccoli, zucchini with a side salad. We also make fajita salad with Cajun chicken, bell peppers, onion, avocado, lettuce, homemade salsa with hot sauce and greek yogurt toppings. I try to fill up on veggies and a lean protein. I also love making this enchilada bake.
M&B
