I don’t want this to sound like I’ve given up, but I’m trying to come to terms with the fact that I may never wear a two-piece bathing suit again.
Why am I having a hard time with this? Maybe I’m feeling like having to retire the bikinis forever means a stage of my life is over that isn’t coming back. Or maybe it’s that I feel a little bit like a failure for not ‘snapping back’ all the way since having Lilly. Moms, we are so hard on our bodies. A pregnant woman’s body, especially the stomach/abs area, goes through such enormous change carrying a baby. It stretches, getting bigger and bigger until baby decides they’re good and ready to come out. Once baby is here, this little invisible clock starts ticking…time to get your body back to just as it was, or maybe even better, before getting pregnant.
I remember those first few weeks after having Lilly. You literally have no ab strength, standing over the sink to wash a few dishes felt like I was doing 1,000 crunches. And the thing is, you’re not even supposed to workout your ab muscles until 6 weeks postpartum since they also need time to heal before being thrown into a strenuous workout…you know those strenuous workouts that you’ll have so much time and energy for now that you have a non-sleeping newborn. As time passed, and Lilly is now 20 months old, I did my best to fit in workouts here and there, be mindful about not eating sugar, and trying to eat sensibly. But here I sit, with a flabby tummy I didn’t use to have, tummy rolls I didn’t use to have, and a little feeling that people may wonder why I just don’t workout harder.
Truth is, while I do get hit with waves of wishing my stomach was flat or wishing I had the energy and stamina for daily workouts and the willpower to eat healthy all of the time, I have to cut myself some slack. I had a baby. My body did an amazing thing, pushed to it’s limits, all for Lilly. When I look at that little girl how can I beat myself up so much? I’d want her to love her body as it is, and not feel pressured to be a certain size or weight. So if anything I’m trying to not body issues take room in my life and potentially doing damage to her self-image down the road. So this summer you can catch Lilly and I at the beach, soaking up the sun…in our one-pieces.
Since I am trying to be mindful about making meals too indulgent or high calorie, this pasta dish is so perfect. This has:
And yet, it’s creamy and rich and so satisfying. The sauce is made with a blend of curry power, sesame seed oil, garlic and onions and a can of coconut milk. My trick is making a slurry of corn starch and water and that thickens the sauce from a soup-like consistency to more of a cream sauce. Roasted chick peas and broccoli give this some substance, each bit is so savory you’ll be wanting seconds. And since this isn’t packed with any high calories fats go ahead and have those seconds, or thirds.
-When I cook with pasta I almost never use the entire box, I’m pretty consistent with using 3/4 of the box of whatever type of pasta I’m cooking. I’ve always found that the entire box is just way too much.
-A slurry is a combination of water and cornstarch and is used to thicken sauces.
-You must use the canned coconut milk, you’ll find these either near the Mexican/Spanish food or near the Asian/Thai food in your grocery store. Don’t use the coconut milk found in the milk section of your store, it’s not going to give you the same results.
For the Pasta
-3/4 box thin spaghetti
-2 teaspoons sesame seed oil
-2 garlic cloves, grated
-1/2 cup small diced white onion (I like them diced very small)
-2 teaspoons white sugar
-1/2 teaspoon salt
-2 teaspoons curry powder
-1 13.5oz can coconut milk
-2 tablespoons water
-4 teaspoons cornstarch
-1/4 teaspoon garlic powder
-1/2 ladle of reserved pasta water
For the Broccoli
-3 cups chopped fresh broccoli (this was about 2 and 1/2 heads of broccoli for me)
-1 and 1/2 tablespoons extra virgin olive oil
-1/8 teaspoon salt
For the Chick Peas
-1 15.5oz can chick peas, drained
-1 tablespoon extra virgin olive oil
-1/8 teaspoon salt
-1/8 teaspoon garlic powder
1. Preheat oven to 450 degrees.
2. Place the chopped broccoli florets in a large bowl, toss with the EVOO and the salt, then pour onto the baking sheet. Dump the chick peas into a strainer and toss a few times, remove any of the shells that have pulled away from the chick peas, then pour them into a bowl and season with the salt, garlic powder, and EVOO. Place the broccoli in the oven for 5 minutes, after they have cooked for 5 minutes remove the baking sheet and dump the chick peas onto the other side of the sheet, then place back in the oven and bake for 25 minutes.
3. Once the chick peas and broccoli are baking, bring a large pot of water to boil (make sure you always salt pasta water!). I like my pasta on the softer side so I boil mine for 11 minutes. Want firmer pasta? Only cook it for 9-10 minutes.
4. While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. Add 1/2 of a ladle of the boiling pasta water to the sauce and stir. Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.
5. To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas.
Enjoy! This also tastes amazing as leftovers.
Adapted from: In Pursuit of More