Pregnancy and hormonal changes have altered your body. Your small desires you have been keep, even after childbirth, the extra pounds. Here is how to lose.
To ensure the development of the foetus and infant-feeding, your organization has made in the form of fat, localized reserves on the breasts, hips, thighs and buttocks. Adds a water retention phenomenon…
Moreover, just before and after childbirth, you have less shake, and your muscle mass decreased, where a loss of general tone, but also a decrease in energy expenditure…
Tailor-made advice to find the line wait! Wait for the return of layers and the end of breastfeeding to reduce your energy intake. As long as your rules have not reappeared, your hormonal secretions remain high, blocking weight loss. The pounds due to water retention will gradually be eliminated. Bet on satiety. During pregnancy, your baby takes in your vitamin and mineral reserves. It is time to restore your “capital” through a varied food…
Reduce fats and sugars. Keep in beautiful portions (at least 400 g) vegetables and at least 125 g of meat, fish or eggs for each meal: these foods Wieners and provide essential nutrients for a modest energy value. But reduce fats and sugars (cold meats, cakes, butter…)..
Make plenty of calcium. During pregnancy, this indispensable to bone mineral was devoted to the fetus. It is necessary to replenish your reserves. Found in sardines, oil, mineral water, Orange, cabbage… but that dairy is best assimilated. Consume so 3 to 4 dairy products per day, preferably skinny…
Keep a snack. Taste prevents fatigue kicks and the temptations. The ideal is to combine lean dairy products and fruit, or proteins, fibre, calcium and vitamin C, for few calories…
Walk 30 min per day. Once the perineum rehabilitation complete, choose cycling, swimming or rowing. A prolonged moderate intensity exercise will allow you to tap into your fat reserves.
Don’t rush: a pregnancy then an infant, this fatigue. If you want to eliminate your overweight and assume your new role as mother without exhausting you, opt for a little restrictive and varied diet. Gradually resume physical activity…
My week of menus dairy products are at 0% fat, teas, coffees and compotes without sugar added or “sweetened”; and a meal has altogether about 400 g of vegetables and 125 g of meat or fish.
Monday breakfast: coffee or tea + 4 slices of bread (60 g) full + fromage blanc with vanilla + 30 g of dried apricots.
Lunch: hearts of Palm salad dressing + seafood sautéed with garlic and parsley, Zucchini steam and semolina + 1 yoghurt.
Taste: 150 ml of milk + 1 pear.
Dinner: ½ grapefruit + 1 steak chopped (5% MG), ratatouille (1 c. c. olive oil) + 2 slices of wholemeal bread + 2 Suisses + 1 fruit compote.
Tuesday breakfast: coffee or tea + 40 g of petals of whole wheat + 200 ml skim milk + 2 kiwis + 15 g hazelnuts or almonds.
Lunch: grated carrots (with 1 AC c. walnut oil + lemon) + goulash of Turkey, blue-veined green beans and steamed + 1 fruit yogurt potatoes.
Afternoon snack: 2 Suisses + 200 g of red fruits.
Dinner: salad dressing Fund artichokes, lamb’s lettuce, asparagus, meat from Graubünden (50 g), grilled bacon (50 g) + 1 hot toast with bread (30 g) and goat (30 g) + cinnamon-orange-Grapefruit salad.
Wednesday breakfast: coffee or tea + 3 slices of wholemeal bread (45 g) + 10 g butter + 1 banana-oatmeal milkshake.
Lunch: radish with salt (and 5 g of butter) + roast beef mustard, carrots with parsley steamed, nature pasta shells + 1 yogurt.
Afternoon snack: 1 yoghurt + 1 Apple baked.
Dinner: soup with vegetables, croutons with garlic + 2 egg omelet with chives, Collard Greens sliced pan-fried + 1 cheese white nature.
Thursday breakfast: resume that Monday.
Lunch: salad dressing (and fresh coriander) mushrooms + sautéed Zucchini, potatoes, onions and 40 g of cancoillotte + 1 fruit compote.
Afternoon snack: 2 Suisses + 1 fruit compote.
Dinner: ½ grapefruit + tenderloin mustard pork, 1 c c. bottom of veal and water to Deglaze, melted leeks, cream (3% MG), polenta nature + 2 Suisses.
Friday breakfast: resume that Tuesday.
Lunch: tomato vinaigrette + 1 lemon cod papillote, ratatouille + 2 slices bread cereals + 2 Suisses with red fruit coulis.
Taste: 150 ml of milk + 1 Apple.
Dinner: red beets chive vinaigrette + Roasted Turkey, broccoli steam rice basmati + 1 fruit yogurt.
Saturday breakfast: repeat of Wednesday.
Lunch: cauliflower cooked dressing + roasted duck aiguillettes, peas, beans, flat beans + 1 white cheese.
Afternoon snack: 2 Suisses + 1 PEAR compote.
Dinner: salad sauce cheese white + keypad fresh cream grilled salmon, seared spinach sauce soy + apples raw vanilla.
Sunday breakfast: resume that Monday.
Lunch: asparagus vinaigrette + Fried Calamari tomato sauce, tomatoes with herbs de Provence Gratin mixture (25 g) parmesan-mozzarella-saffron cooked quinoa (150 g).
Afternoon snack: 1 yoghurt + 200 g of red fruits.
Dinner: tomato soup noodle + 2 eggs soft-boiled, mushiness in the bechamel (to the skimmed milk and 5 g of butter) + 1 pear…