I had two big, beautiful boys for my friends a little over four weeks ago. They are happy and healthy and thriving with their daddies. One weighed 7 pounds 14 ounces, and the other 6 pounds 11 ounces! I gained 18 bazillion pounds in order to provide them with the best possible start in life. My biggest pregnancy struggle was letting myself gain weight and trying not to feel awful about it.
Now I know for some women, the baby weight just “falls right off” after giving birth. I am not one of those women. Extra weight sticks to me like…well, a bunch of fat. I was going to come up with a humorous metaphor but my brain is coated with an extra layer of fat and I can’t think of anything.
I’m exhausted! I’m still huge! And I can’t do anything about it yet! I can’t exercise yet because of c-section surgery, and I’m not supposed to try to lose weight yet per my doctor. However, I feel like crap and really want to start low carbing again to try to feel better. If my doctor gives me the go-ahead, I’m going to start July 15, six weeks post-twins.
I’ll weigh in that morning and start on a two-week Induction phase. For those of you uninitiated into the Atkins world, Induction is a severe limiting of carbs to jump-start weight loss. I love it. It’s such a huge motivator and confidence booster to lose a few pounds right away. Also, for me, it’s a chance to acclimate my taste buds to not expect sugar. By the end of the two weeks, carb cravings are generally nonexistent for me.
So Monday, July 15, is my start date. Who’s with me? I’ll post my new weight loss chart that day. In the meantime, please contact me if you have any questions about Induction or carrying healthy, happy twins for friends…I’m pretty good at both!
I had a craving for pea soup, but I don’t love ham or its relatives. I found the best recipe for ham-free pea soup here. Yum!
I followed Ina’s recipe as is, minus the crispy ham on top. I’m sure bacon or pancetta would be great on top, too–but it doesn’t need it. Make sure to use a decent extra virgin olive oil, one that’s actually made from olives and has a greenish tint. My grocery store favorite is California Olive Ranch (no, they’re not paying me to say so!) There are generally coupons for it every few months in the paper, too.
Prego update: I’m 25 weeks pregnant with the surrogate twins. I had an ultrasound a few days ago and both boys were doing flips. I don’t know how they have room in there since I look as if I’m full term. It’s going to get interesting as the weeks progress; I already get out of breath from walking up my stairs! Yikes.
I’ve gained an ungodly amount of weight but I’m eating pretty well. Today is leftover pea soup and grassfed sirloin day. I might even throw in a baked yam. It’s normal to gain a ton with twins, it’s just hard for me as someone who has struggled with my weight for so long. I’m excited to get healthy again after the twins are born. I’m a weirdo, right? I should probably be enjoying my “license to eat” a bit more.
Yesterday was 20 weeks pregnant with the twins. That’s more than halfway, since they won’t let me go more than 38 weeks. Last week the dads came for an ultrasound, and we found out that both babies are boys! The dads are pretty excited, though I also think the reality of having two babies at once is setting in for them.
I look as if I’m 7 months pregnant, maybe more. I actually have gained EXACTLY enough weight for the twins. It’s a lot, but I’m shocked I haven’t gained more. I am still focusing on eating mostly healthy, organic, grassfed, real food. In fact, I bought two tiny grassfed sirloin steaks for myself to cook in the next day or two. Does anyone have any cooking ideas? I’ve never made sirloin before. I’ll probably just salt, oil, and sear it, then top with a bit of pepper and butter at the end.