IT’S OFFICIALLY WEEK 12 OF #BIKINIAFTERBABY (aka the final week!) I’m happy to say that I’ve completely shed all my baby weight just in time for summer. Was it easy? Hell no. Losing weight (especially after giving birth) can be a struggle, emotionally and physically.
In my experience, I’ll end up ditching a diet or healthy meal plan if I don’t feel satisfied. I think we are all like that especially when hormones and stress post-baby are involved. That’s why I wanted to really concentrate on eating strictly for my health, not just weight loss, this time around. It is possible to prepare dishes that are light and healthy but still leave you feeling fulfilled.
These 12 weeks have definitely been worth it following my nutritionist, Kelly LeVeque‘s Fab 4 meal plan.
Don’t feel like you can’t take advantage of these #BikiniReady recipes…even if you aren’t post-baby. They are super delicious and my husband even loved them! (Find them all here!)
Here’s one more delicious Fab Four recipe to try out. I’m obsessed! Also, make sure to tune in next Monday (6/12) to catch Kelly and I live on my Facebook page! We’ll be discussing my progress + a few extra tips before summer!
5 medium carrots
1/4 to 1/2 cup lemon tahini dressing (I used tahini and a squeeze of lemon juice)
4 oz snow peas, washed and trimmed
2 green onions, thinly sliced
1/2 red fresno chile
1/2 jalapeno chile, seeded and thinly sliced (optional)
1/4 cup chopped basil
1/4 cup cilantro
1 tsp salt-free garlic powder
1 tsp salt-free chipotle chile powder or salt-free chile powder
1/4 tsp freshly ground black pepper
12 extra-large frozen shrimp with tails, thawed, peeled and deveined
Coconut oil for grilling
1/4 cup salt-free chopped peanuts
1 lime, cut into 4 wedges
1. Use a vegetable peeler to make carrot ribbons. Transfer to a large mixing bowl and add 1/4 cup of the dressing. Toss to coat well; taste and add more dressing, if desired. Add the snow peas, green onions, fresno chile, jalapeño, basil and cilantro. Set aside.
2. In a medium mixing bowl, mix the garlic powder, chipotle chile powder, and pepper until combined. Add the shrimp and toss until coated with spice rub.
3. Heat 1 tbsp coconut oil in a large sauce pan or skillet over medium-high heat. Add the shrimp in batches, and cook on both sides until nicely seared and the shrimp are pink (about 3 minutes per side). Remove the shrimp to a plate and set aside. Repeat until all shrimp are cooked.
4. Serve the salad, with the shrimp and garnish with peanuts and lime wedges.
For more of Kelly’s #BikiniReadyTips, check out these links: