Becoming Mother

A book and a blog for first-time mothers

Tag: healthy

Postpartum Weight Loss Reality Check

Someone, somewhere started this saying, “Nine months to put it on, Nine months to take it off.”

Ha, I say.

Nine months?

I wish.

For both of my pregnancies, it took a solid 15-18 months to get it all off.

And it took the magic of intermittent fasting to get the last 10 pounds off.

First, disclaimers. Everyone is different (duh) and I’m not a medical professional (obviously).

But here’s what I experienced.

Basically, the experience of pregnancy and birth puts your body into metabolic overload.

Chugga-chugga-choo-choo!

Then, after birth, your body continues in its highest gear for a period time, before it completely powers down. It takes a while for your body to figure out it’s new normal metabolism. We’re talking months. Even if you’re eating well and exercising.

I’ll detail it out here:

Birth – 6 Months Postpartum: The Engine Slows to a Crawl

  • Birth – 1 month postpartum
    • Exercise: Moving self through the house
    • Diet: Eating whatever I was hungry for–and I was hungry a lot
    • Lost 10 pounds

It’s too bad that I was too sleep deprived to fully appreciate how quickly I lost weight in that first month postpartum. Pretty sure I’ll never lose weight that quickly ever again in life.

  • 2 months – 5 months
    • Exercise: Walking, light aerobics and weightlifting, 3-4 days per week
    • Diet: Eating whatever I was hungry for–and I wasn’t hungry as frequently
    • Lost
      • 2 months postpartum: 3 pounds
      • 3 months postpartum: 1 pound
      • 4 months postpartum: 1 pound
      • 5 months postpartum: 1 pound

I started keeping track of my measurements around this time.

Why? I’m sure some of you are asking. Why would you do that to yourself?

A few reasons. First, any change in my measurements gave me motivation to keep going–especially since I started out with six inches to lose from my hips.

  • 6 months
    • Exercise: Light jogging and weightlifting, 5-6 days per week
    • Diet: Keeping intake to 1600-1700 calories per day
    • Lost 0 pounds

Undoubtedly, six months postpartum was my peak dissatisfaction with body. I mean. Really. Lost 0 pounds.

When the dust settled and my body figured out that it wasn’t carrying another human being anymore, my metabolism settled on a nice comfortable rate of losing 1/4 pound per week. It wasn’t the rate that wanted, but at least I was moving in the right direction.

7 months: Second Gear

  • 7 months
    • Exercise: Medium-impact aerobics and weightlifting, 6 days per week
    • Diet: Keeping intake to 1600-1700 calories per day, eating more protein
    • Lost: 2 pounds

At 7 and 8 months postpartum, I had recovered enough (Kegels, ahem) to get back into my higher intensity aerobic training. It was a gradual ramping up of intensity, being careful to avoid injuries. This higher intensity training helped to kick start my metabolism again and begin the path back to my previous fitness level.

8 months – 13 months: Figuring Out How To Keep the Engine Going

  • Exercise: Running and heavy weightlifting, 6 days per week
  • Diet: Aiming for 1500-1600 calories, eating more vegetables and protein
  • Lost
    • 8 months: 3 pounds
    • 9 months: 2 pounds
    • 10 months: 2 pounds
    • 11 months: 1 pound

Over time, I saw my metabolism slow again. At 11 months postpartum, I was still 10 pounds away from my pre-pregnancy weight. And I just wanted to be done with the whole thing.

Nevertheless, I just couldn’t stomach counting calories at all anymore. I had been pretty laissez-faire about it from eight months postpartum onward, but at this point, I just cringed at the thought of keeping any more tallies of calories. Instead, I would just eyeball what I was eating and try to keep meals in an acceptable range.

My husband recommended adding more protein to my diet. So I added some peanut butter to my oatmeal. I didn’t change anything else. Just added the peanut butter.

  • 12 months
    • Exercise: Running and heavy weightlifting, 6 days per week
    • Diet: Not counting calories–added peanut butter to daily oatmeal
    • GAINED 3 pounds

It turns out that adding the peanut butter was not such a great idea. So I went back to my old routines.

  • 13 months
    • Exercise: Running and heavy weightlifting, 6 days per week
    • Diet: Return to old diet without the peanut butter
    • Lost 2 pounds

This is the month when I was ready to do something drastically different. ANYTHING different.

Enough already! I’m running 3.5 miles three times per week! I’m eating healthy! I’m tired of just dropping 1 or 2 pounds a month!

This is when I heard that one of my friends (Thanks, Cate) was doing intermittent fasting. She said that for two days per week, she was restricting her calories to 500 calories. On the other days, she would eat normally.

Oh brother, I thought. That can’t be good for exercising.

“You can exercise,” she told me, after I asked.

“Really?”

“Yeah, look it up.”

So I did.

What’s really funny is that I had been reading The Secret Life of Fat by Sylvia Tara for several months–but I stopped reading just before I got to the section about intermittent fasting.

Secret Life of Fat

There are different ways to do intermittent fasting, and eating 500 calories two days a week didn’t really fit in with my need for daily consistency.

But there was a version that would work great for me: Fasting for 16 hours and eating for 8 hours.

For me, that would mean skipping breakfast. Then eating lunch and dinner.

The idea behind intermittent fasting is to extend your body’s natural fat-burning mode, which happens when you sleep. While you sleep, your body consumes its energy from the day before. When it runs out, it starts burning your fat reserves. As soon as you start eating, your body stops burning fat and starts working on the food. If you can keep your fast going for a few months hours, you give your body a chance to burn more of your fat reserves.

And if you exercise in the morning on top of intermittent fasting?

Powerhouse.

14 months – 18 months: Intermittent Fasting = Quick, Permanent Results

So here’s what happened to me:

  • 14 months
    • Exercise: Running and heavy weightlifting
    • Diet: Eating in an 8-hour-window, 10:00 a.m. – 6:00 p.m., no calorie counting, aim for lots of protein, good fats, and vegetables.
    • Lost 4 pounds
  • 15 months
    • Exercise: Running and heavy weightlifting
    • Diet: Eating in an 8-hour-window, 10:00 a.m. – 6:00 p.m., no calorie counting, aim for lots of protein, good fats, and vegetables
    • Lost 4 pounds

And I’m still going. At almost 18 months postpartum, I’ve returned to my pre-pregnancy weight–and I’ve lost an additional 2 pounds.

If you’re thinking about intermittent fasting, I will say that the first week is probably the hardest. I was extraordinarily hungry until I would eat at 10:00 a.m. But drinking water helped. After a week or so, my body had re-adjusted to a new normal and it’s not nearly so hard to make it to 10 a.m. now, several months later, as it was then.

Not only did I lose weight, but I think that the fasting helped to reset everything in my body.

Read: PMSing and periods have been pretty tame and I haven’t really been sick at all–even though my petri-dish children have given me plenty of chances to travel into the depths with them.

Furthermore, allowing myself to feel hunger for a period of time helped me realize that I was still thinking about hunger from a pregnant mindset. During pregnancy, hunger = nausea. And when I was pregnant, if I allowed myself to go hungry, I paid for it with wanting to throw up.

But not anymore. Now, I can feel hunger again, without the nausea.

More than anything, I’m just thrilled to be back at my old weight, wearing my old clothes, feeling like my old self. It definitely didn’t come easy.

So if you’re out there, trying to lose the baby weight, I’m with ya, girl. It sucks. It really sucks.

My advice to you when you first get into (or back into) exercising: Embrace humility.

No one looks great exercising when they’re first starting out.

And it’s not about “looking hot” anyway, right? You’re over that, right? You just had a baby come out of you. Remember how crazy that was?

Tell yourself you’ve been through harder things then this.

High five to you for hangin’ in there.

I think you’re amazing.

 

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41 weeks, 3 days: Totally done.

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Two days postpartum (No Kate Middleton here. I think she has some special line in her genetic code?)

 

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4 days postpartum

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Two weeks postpartum

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2 months postpartum: Beginning of exercise, still in maternity clothes 

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6 months postpartum: Down to my old yoga pants.

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15 months postpartum: Wearing my old jeans. Jeans, I say!

 

 

Pieces of Parenthood # 4: Good-bye Old Friends

A woman’s best friend in pregnancy isn’t ice cream. Or pickles. Or brownies. Or whatever other non-sense popular media tells you.

No. Her best friend is stretchy pants.

And I was lucky enough to have two best friends.

 

 

They weren’t yoga pants.

They weren’t maternity pants.

They were actually Victoria’s Secret Pillowtalk Pajamas.

These pants were truly made of magic and grace. Magic, because they transformed from Smalls to Ex-Larges, right along with me. Grace, because they didn’t make me feel like any of these changes were inconvenient for them. They moved out of the way. They said, Oh, excuse me for not accommodating you more quickly. Here you go. 

I wore them so much they frayed at the bottom hems.

I wore them mostly around the house.

I admit, I may have worn them to the gas station.

Maybe also Target.

Maybe.

***

I’m now about 8 pounds from my pre-pregnancy weight (which means I’m 37 pounds lighter than my last days of pregnancy. Woot.) One more inch off my hips and I’ll be back in my pre-pregnancy pants and a whole new section of my wardrobe opens back up.

When it’s all stacked and folded like this, it feels like a geological record of the last 21 months of my life.

 

So I say good-bye.

Good-bye to all the postpartum clothes that have served me in all the hard In-Between Phases of transformation.

All those months of looking in the mirror

and not seeing myself at all

and then not really seeing myself

and then not quite seeing myself

and then kind of seeing myself

and then

quite suddenly

seeing that first glimpse of the the version of me that I used to be

Week 14: Why Am I Eating So Much Apple Crisp?

I suppose there are worse foods that I can be obsessed with right now.

With Felicity, I ate about 35 tomatoes in the span of four days. My husband had a bunch of tomatoes leftover from some cooking event for our church and I just went to town on them. At first, I ate them on salads and sandwiches. Then, I thought, Who are you kidding? Just go for it. Then it was just tomatoes. Tomatoes upon tomatoes, with nothing in my way.

I have no idea why.

Last week, I was looking at the fruit bowl, pondering what to do with a bunch of apples and pears that were getting too ripe.

I will make apple crisp, I thought. I’ve never made it before, but I can figure this out.

To the Internet.

I got some good ideas and then looked around our cupboards. And because it brings a smile to my face to make something that I can share with Doug, I got some ideas from him about how to make it gluten-free so he can enjoy it, too.

Apples, oatmeal, some brown sugar, some rice flour, cinnamon, and a little safflower oil.

YUM.

In the past week, I’ve made two 9″ X 11″ pans of it. Doug has eaten some of it, but really… I’m doing the damage.

I just can’t get enough of this stuff.

Here’s the recipe I’m using if you have any interest. Proportions of sugar and cinnamon are flexible, depending on what you like.

Apple Crisp of Destruction

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Apple Mixture

  • 8 apples, peeled, cored, and cubed
  • 1/2 cup rice flour (if you’re going for gluten-free. Wheat flour is fine too.)
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar

Topping

  • 3 cups of oatmeal
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2-3 tablespoons of safflower oil (or whatever oil you have on hand)

 

Apples in an ungreased pan first. Then, cover with topping.

Cover with foil. Put in the oven at 425 degrees for 30 minutes. Remove foil. Finish baking for another 25 minutes. Check to make sure the topping doesn’t burn.

You’re welcome.

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