Hi Bodyrockers! Ahh.. it's nice to officially be back home and in the grind of things! My house is a mess and nothing is getting done, but my heart is FULL! I cannot believe this challenge is almost over. I am hoping the next BodyRock challenge will come soon so I can incorporate it into my postpartum plan. I have noticed from the comments on my previous posts that there are lots of mommy rockers out there who would like to know more about pregnancy diet & fitness which is exciting! I took my official "before" photos today (4 days postpartum) for my transformation and will steadily be tracking my progress along the way. My goal is to gain muscle mass & strength back that was lost during pregnancy. I have stuck to the BodyRock 30 Challenge's Diet Plan the last two days, but, of course, no exercise. The only "exercise" I have gotten were two trips to the hospital for my newborn's jaundice. Those heel pricks are the worst to watch! His levels are improving and for that, I am thankful. Here is my diet for the last two days and I have an awesome protein bar recipe to share with you! Day 21 Breakfast: Gluten & Dairy Free Mini Quiche- I added kale, tomatoes, and onions! Lunch: Leftover Chicken Lettuce Wraps Dinner: Grilled Chicken with Watermelon Salad Snacks: Pumpkin Pie in a Glass Smoothie for my mid-morning snack. Fresh fruit and lowfat cottage cheese for my mid-afternoon snack. Day 22 Breakfast: Muscle Building Feel Good Oatmeal ( I added pecans) Lunch: Grilled Chicken with Cauliflower & Pumpkin Pie Mash Dinner: Mediterranean Baked Salmon Snacks: For my snack today, I made my own DIY protein bars! Since I am breastfeeding, they say oats are extremely helping to boost your milk supply. These are fantastic! Here is the recipe: Do-It-Yourself Protein Bars Ingredients
- 2 Cups Peanut Butter
- 1 3/4 Cups honey
- 2 1/4 Cups Protein Powder
- 3 Cups dried oatmeal or granola
- In a microwave safe bowl combine peanut butter and honey for 70 -90 seconds.
- Add protein powder and oatmeal.
- Mix all of this (it will be thick).
- Press it into 9X13 inch pan.
- Put it in the refrigerator to cool.