After my pregnancy photo expose, Fiddledaddy asked me, “So, why didn’t you talk about what happened after the pregnancies?”
Mostly, because I continued merrily along in my life, pretending it never happened.
What struck me, and not in a good way, is how I could enter the hospital with anywhere from 40 to 50 pounds of pregnancy, leave with a 9 pound baby, and only lose 4 or 5 pounds. I’m no math genius, but that’s just wrong.
About a year after Cailey was born, I went to a garage sale down the street. The man who lived there started making small talk. “So. When are you due?”
His wife standing behind him glared a hole into the back of his head. This was not the first time I had been asked that question since giving birth. And frankly, I’d had enough. Usually, I would laugh my way out of the awkward moment. But not on this day. Forty two years of pent up anger unleashed itself on this hapless neighbor.
“I’m not pregnant. I’m just fat. And thank you for pointing that out to me.”
He was never heard from again.
Soon after, I went on the South Beach Diet. It is a wonderfully healthy way to eat. It took me a while, but I lost 30 pounds. I was smaller than I was on my wedding day. I threw away all my stretchypants. The sun was shining, and birds were singing.
Then I got pregnant again. At age 44. And gained 50 pounds.
For todays Saturday Stirrings, I wanted to post one my my favorite South Beach Diet recipes. And if you’ll direct your attention to my right left (edited thanks to an astute reader) sidebar, the nice people at South Beach are now an affiliate advertiser. Which makes me happy, because I think they have a really good product.
1/2 Cup shelled pistachio nuts, finely ground
1/2 + 1/4 t. salt
1/2 t. + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 Tablespoons extra-virgin olive oil
1/2 Cup diced sweet white onion
1 head romaine lettuce
1 t. grated sweet white onion
1 large ripe avocado, pitted and peeled
3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice *
1 Tablespoon water
* the recipe originally called for 3 Tablespoons lime juice, but I think this tastes better. Call me rebel.
To make the salad: Preheat the oven to 375 degrees. Mix the nuts in a pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until they reach 170 degrees with a kitchen thermometer.
Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.
Line 4 serving plates with the lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Serve with the dressing.
To make the dressing: Puree the onion, avocado, oil, lemon juice, and water in a blender.
If I’m not in the mood for a salad, I’ve also prepared the chicken breasts in this recipe as a main course.
Honestly, this is a favorite of all my chicken recipes. And this is a phase 1 meal. Even if you’re not on the South Beach eating plan, their recipes are excellent.
For more information on Saturday Stirrings, click here. And if you have a recipe to post, sign Mr. Linky and link back.
Have a great weekend! I’ll be spending time hanging out with my scanner. You know what that means. I have no life. And more pictures next week.