From the moment your baby is born, hormonal changes cause your uterus to contract, shrinking it back to its pre-pregnancy state. It takes six to eight weeks for your uterus to return to its normal size. Stretch marks and the linea nigra, however, endure longer. Women take months to get rid of the "pregnancy pouch" – and sometimes it might get a bit too challenging. This week we focus on, Tips to Shed the Pregnancy Pouch. 

In fitness,
Namita
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Tips to Shed the Pregnancy Pouch

Its been two and a half years since I had my lo and I've been going to the gym doing mainly weighs and 20 min cardio about three times a week for two months and I've lost weight but my stomach is still saggy looks like I'm pregnant underneath clothes, are Chacey's words commonly heard by women after child birth.

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Comfort should be the basic factor while choosing a swim suit. What part of the world you are from plays a large factor. In Brazil, the smaller, the better regardless of shape. Americans prefer to have more coverage and the French and Europeans don’t mind being topless. It really is down to what a woman is comfortable with.

Thought & Action

Two grains were lying side by side on the fertile soil. The first grain said: “I want to grow up! I want to put down roots deep into the ground and sprout from the ground. I dream to blossom in delicate buds and proclaim the coming of spring. I want to feel the warm rays of sun and the dew drops on my petals!”.

This grain grew up and became a beautiful flower.

The second grain said: “I’m afraid. If I put down my roots into the ground, I don’t know what they will face there. If I grow tender stems, they can be damaged by wind. If I grow flowers, they may be disrupted. So I’d rather wait for the safer time.

Thus the second grain was waiting, until the chicken that passed by pecked it.

Salad in a Jar with Lentils and Feta Cheese  

Makes: 1 Serving

Nutritional Information:
Per Serving

Calories:471 Kcal, Fat: 20 g, Carbohydrate: 55 g, Protein: 25g, Fiber: 17 g.

Ingredients:

• 1 medium orange bell pepper, halved and seeded

• 1 Tbsp. extra virgin olive oil

• 1 Tbsp. red wine vinegar

• 1 tsp. dried oregano

• 1/8 tsp. garlic powder

• Salt, to taste

• Large pinch ground black pepper

• 1 medium (2-inch) cooked beet, cut into 1/2-inch cubes

• 3/4 cup cooked green lentils

• 3 very thin slices red onion

• 1/3 cup crumbled reduced-fat feta cheese, about 1½ oz.

• 5 grape tomatoes, halved

• 2 cups baby or wild arugula, lightly packed

Directions:

• Set rack near top of oven. Preheat oven to 500 degrees F.

• Place pepper halves cut-side down on baking sheet. Roast 30 minutes, or until skins are mostly blackened and blistered. Place peppers in small bowl, cover with plastic wrap and set aside for 20 minutes. Peel peppers and chop them into 3/4-inch pieces.

• In wide-mouth 1 quart canning jar, combine oil, vinegar, oregano, garlic powder, salt and pepper. Using fork, stir vigorously to combine them. Add beets, arranging them to cover bottom of jar. Add lentils, then chopped roasted pepper. Separate onion into rings and make layer, using as many of them as you like. Arrange feta on top of onions.

• Place tomato halves in a ring, pressing cut sides against sides of jar, leaving feta uncovered in center. Fill remaining space in jar with arugula. Cover jar tightly. Salad will keep in refrigerator for up to 3 days.

• To serve, empty contents of jar into large bowl and, using fork, toss to combine.

 Source: AICR