The Sprinkle on Top

Let's be honest: Pre-pregnancy me wasn't so good at the whole healthy living thing. I can't tell you how many times Justin and I would stay up until two in the morning watching back-to-back movies and eating frozen pizza, popcorn, and boxes of hostess treats. Yes, I said  boxes.  Plural. Of course we always set goals: Let's watch less TV, eat healthier, exercise more... none of which actually happened once we got back from long days at work and school. Transitioning into regular exercise ( Prenatal Pilates ) and eating a more balanced diet was tricky for me once we found out we were pregnant. Again, I tried. And again I failed. But at least I was getting better at it because now it wasn't just my health at stake, but Evie's. Throughout my pregnancy I gained around 40 lbs. A lot of that was Evie and fluid, and to be expected, but some of it was also proof of my weak-willed nature when it comes to food. (Feed me, Seymour!). With my body once again fully ...

So it is official - me and my baby girl are eating dairy free. That means no milk, no yogurt, no delicious cottage cheese. But that also means no whey, no casein, no dairy ingredients in any food of any kind. This is going to be a challenge, but I am looking forward to finally eating cleaner. And my motivation (helping Evie's dairy allergy) is stronger than any motivation I could have for myself. In eating less processed foods, I'm trying to get a bit more creative with the meals I make. This one was a hit with the hubby so I thought I'd share especially because it is super simple. Chicken Stir Fry 3 Chicken Breasts 1/2 bundle of Asparagus (approx. 12-15) 1 green zucchini 1 yellow squash 3 mushrooms Olive oil 1 TBS dried parsley 1 TBS dried oregano 1/4 tsp salt 1/4 tsp pepper 1/4 tsp crushed red pepper 1. Cut your asparagus into bite sized pieces and slice the squash, zucchini and mushrooms. Add to a saute pan with approx. 3 TBS olive oil. Add seasonin...