Disclaimer: I was provided a free Jenny Craig Weight Loss Starter Kit. However, the opinions expressed are entirely my own.
I had a baby a couple of months ago. While I know it can take months (and months and months) to lose the pregnancy weight, I realized in the
first few weeks I didn’t have a fighting chance. Why? Because I developed some pretty poor habits in pregnancy.
But Celeste, you say… You abstained from booze, watched what you ate, and maintained a consistent fitness routine throughout the pregnancy. What are you even talking about?
I’m talking about portion control. There is something about being pregnant that makes women feel they’ve “earned” a little extra. Maybe it’s that second slice of pizza. Or that extra scoop of ice cream. “I’m pregnant. I deserve it,” I often caught myself thinking.
All this is fine and well. I was pregnant and, dang it, I did deserve it. But now that my baby is in my arms, not my belly, I realize this isn’t going to fly anymore if I’m going to lose those last 10 pounds. I need a complete mental reset of what is appropriate for portion size, and I want to get back on track soon before bad habits turn this from a 10-pound problem to a 15 or 20-pound problem.
I’ve heard great things about Jenny Craig in the past but had no experience with weight loss programs. And while I wasn’t looking for a weight loss program, per se, I was interested in developing better eating habits and a healthier lifestyle. Jenny Craig offers a five-day starter kit (#JennyCraigKit) exclusive to Walmart in the diet/weight loss aisle. The kit was a great way to test run the program, try the food, and see if it’s right for me.
I have two kids at home now. I’m sleep deprived, overwhelmed, and I go back to work in a few weeks. I love the idea of no planning, shopping, or prepping for food each day. The only thinking involved is whether Swedish meatballs or ravioli sound good for dinner. I think I can handle that!
More importantly, the food is portioned appropriately. No more mental debates over whether or not a second helping will put me over the edge. Fruits and veggies are prominent in this program, too. I caught myself eating a lot more fruits and veggies than usual, an essential habit to form when developing a healthier lifestyle.
My favorite, FAVORITE part is the ample number of snacks. I’m a big snack person, so this is important and probably the difference between me sticking with a program or flubbing. And if you’re wondering about dessert, and more specifically chocolate? Don’t worry, it’s in there!
The program also encourages creativity with the side dishes, letting you pick your favorite veggies and have fun with optional recipes, or go to town with your own concoctions. I turned my white bean chicken chili dinner into a Mexican fiesta with a stuffed bell pepper and a sautéed corn side. Check out the recipe below.
The five-day kit comes with a variety of 20 meals and snacks, 0ne month free consultation at any Jenny Craig center or Jenny Craig Anywhere, and $50 food savings when you join a Jenny Craig center. Learn more about the 5-day starter kit here.
I don’t know how long it will take me to get back my pre-baby body. Some women can do it in no time while others work for years to fit back in their skinny jeans. I’m determined to fall into the first category. And with programs like Jenny Craig, it’s well within my grasp. Get ready, skinny jeans… I’m looking at you!
Stuffed Chili Bell Pepper & Sautéed Corn Fiesta Recipe
Stuffed Chili Bell Pepper
One bell pepper
Jenny Craig White Bean Chicken Chili dinner
- Cut a thin slice from the stem of the bell pepper and remove the top. Remove seeds and membrane and rinse. In a pot, add enough water to cover pepper. Heat to boiling; add pepper and cook for two minutes; drain.
- Stand pepper upright in glass baking dish. Stuff pepper with white beat chicken chili.
- Heat over to 350F.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake 15 minutes, or until pepper is tender. Sprinkle with cheese.
Sautéed Corn Fiesta
1 cup of corn
- Over medium-high heat, add oil. Sauté shallots until translucent; about 2 minutes.
- Add garlic, sauté until fragrant; about 1 minute.
- Add corn, salt, pepper and butter (optional). Sauté until corn us just cooked through but still crisp.
- Turn off heat, add the juice of lime and cilantro.
- Top with cojita cheese before serving.
Special thanks to Brenda Kong from Refugee Kitchen for the sautéed corn fiesta inspiration!