Postpartum training, recovery and nutrition: what am I eating and how am I moving?

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MONTH TWO: Training, Recovery and Nutrition

The real problem lies in the three constants of life – change, choice, principles. If one doesn’t have the principles (say education), and they have too many choices, they often don’t know how to make the change. -Lenny Paracino

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My body is still not “playground ready yet” as I realized when I jumped up to hang from the monkey bars and quickly realized how incredibly difficult it was. I even tried different hand positions which all resulted in a hang time of about 10 seconds. Climbing and crawling were doable aut not very pretty. So, now there is a new training goal: train to improve my playground time. Movements include:

Shoulder stabilization and strength:

Coretex integrated shoulder and pelvic drives


Bodyblade movements




Dumbbell pullovers

Monkey bar hangs


Hip mobilization and stability:

Coretex rotation


TRX Patterns


kneeling matrices

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The girls are doing great. I am so grateful that they are good eaters, and most nights, good sleepers. If I nurse at 8 pm, most nights, they don’t wake until 2 am! Yay, yay, yay!! That means 5 hours of glorious sleep!

I drink at least a gallon of water during the day and a gallon of water over night. Here is what I ate yesterday to support myself:

Breakfast: organ meat stir fry organ meet grind (ground beef, heart, kidney and liver) with mustard greens, turnip greens, red bell pepper, mushrooms, fennel and onion; acorn squash, broccoli, Sauerkraut, Kombucha ( I make one pound of organ meat grind and veggies and eat it for four days Snack: smoked oysters and a little bit of leftover boiled turnips and carrots

Lunch: Salad with mixed greens, turnips, beets, carrots, avocado, broccoli and canned salmon with lemon juice and olive oil

Dinner: homemade meat sauce with spaghetti squash and a side of mixed root vegetables ( I make my meat sauce with loads of veggies… Sauté onion, garlic, mushrooms, kale, and chard in beef tallow. Then I add organic canned tomatoes and chopped multicolored carrots with lots of spices. I let that cook for a couple hours. Then I remove it from heat and run everything through my blender. I do this so there is a smooth consistency to the sauce and the veggies all get eaten. Finally, I bowm the meat and add back in the sauce.) I make big batches of vegetables a couple times per week after I go to the farmers market. This allows me to have them on hand and ready to serve. Like I said in my last post, planning makes everything so much easier for me. Right now, my favorite “make ahead” veggies are winter squashes , sweeper potatoes, turnips, carrots, beets and onions. I also am enjoying sautéed kale, mustard and turnip greens.


The girls are still sleeping together. But, I’m not sure how much longer that will last as they are growing so fast. I know it’s a successful growth spurt because not only are they eating a lot (a couple hour long feeding sessions per day) but they seem to grow overnight.      


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