I’ve finally lost my baby weight (said in a whisper). I don’t want to jinx myself so I’m tentatively saying it. No, I’m not one of those girls who looks like she just ate a big meal when she’s pregnant or one of those girls who comes home from the hospital in her skinny jeans. I’m a planet when I’m pregnant. With moons and everything.
Since I’ve been having babies for 10 years, I have from size 0-14 in my closet for whatever phase I’m in. I just went through all my clothes and donated a majority of them. It felt good to dejunk and know that hopefully I won’t ever have to wear those clothes again.
On second thought, I’m headed to BlogHer Food this weekend so I may have jumped the gun a bit. Oops.
Turns out eating healthy and exercising works. Who knew? Of course this pregnancy was a bit of a surprise so I actually have 10 more pounds until I get to the weight I want to be. We’ve been eating a lot of fresh food and salads like these.
A long time ago my husband and I tried to eat only fruits and veggies for a week. We ate a lot of garbanzo beans too. Ahhh. This brought me back to those days. Salads like this are so filling and I’ve been all over the Greek flavor lately so I knew I would love this. This Greek Garbanzo salad is easy, light, and great change to pasta salads.
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 2 cucumbers, seeded and halved lengthwise and sliced (you can peel them or not peel them depending on your preference)
- 1 pint cherry tomatoes, halved
- ½ red onion, chopped
- 2 cloves garlic, minced
- 1 (6 ounce) can sliced black olives, drained and chopped coarsely
- ½ cup crumbled feta cheese
- ½ cup Italian-style salad dressing
- 2 Tablespoons fresh lemon juice
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- Toss everything together except the feta in a large bowl. Refrigerate 2 hours before serving. Toss feta in before serving.