Pregnancy Pounds Weight Loss Success Story During COVID-19
Here is how one new mother lost her pregnancy pounds during a COVID-19 lockdown that makes good health sense that you can try today in your home.
One Mother’s Weight Loss Success Story
Today, losing those pregnancy pounds (or any pounds for that matter) is harder than ever—especially since the pandemic and concerns of catching the coronavirus at the gym. However, in a recent entertainment news story from Times of India ETimes, one new mother shares her story about how she lost approximately 48 pounds and now weighs a healthy 110 pounds.
According to the article, 32-year-old Tuhina Chakraborty Budhani, a housewife in India found herself feeling heavy and lazy after her baby’s birth. She soon realized that not only was the extra weight she had put on during her pregnancy seriously affecting how she lived and how she viewed herself, but also was affecting her overall health. It was then she made the decision to approach weight loss as a journey rather than a destination by using common sense approaches rather than a fad diet.
For the first six months following childbirth, she avoided exercise and focused instead on building good eating habits, allowing herself an indulgent 1-2 cheat meals per week. During that time she managed to lose 15 pounds from her food choices alone on what to eat and what to avoid.
Her Daily Meal Regimen
For Breakfast, she started her day with a glass of warm water with cinnamon powder, chia seeds and a dash of lemon added to it. Thirty minutes later, she would eat a few almonds and have a breakfast of oats with nuts, fruits and flax seeds.
To prevent breakfast monotony from eating the same foods every day, she would mix it up some by choosing other healthy meal choices such as:
• Moong dal chila—a type of flavorful Indian pancake that is high in protein, has a low glycemic index, is rich in fiber and is known to help regulate blood sugar for diabetics.
• Poha—a flattened rice dish tempered with spices and onions as a good flavor-filled wake-up meal.
• Upma—a thick, porridge-like breakfast dish made from coarse rice flour or dry-roasted semolina.
• Idli Chutney—chutney is a broad term for a dish that can be primarily made from coconut, peanuts, tomatoes or onions. Chutney gets its name from the Indian term “Chatni,” which means “crushed.” It has a cream-like consistency flavored with multiple ingredients such as garlic, chili, cumin, and mustard that is used to complement dosa as a type of dip.
• Plain dosa—a rice pancake made from a fermented batter that goes with the aforementioned chutney.
• Fresh smoothies with an oat pancake and a cup of tea with only 1 teaspoon of sugar.
For Lunch, she tells readers, “I eat whatever is made at home, be it dal, sabzi, multigrain chapati with lots of salad. I have stopped eating rice and potato completely. Sometimes, I eat chicken or fish in my lunch as well. I have 1 Anjeer (a dried fig known for multiple healthful properties associated with weight management, lowering high blood pressure, and blood sugar control) or 1 date after my lunch, instead of sweets.”
For Dinner, always beginning around 7 to 7:30 p.m., her meals consisted primarily of healthy grain and bean dishes mixed with vegetables such as dalia khichdi, oats khichdi, chickpeas, red beans salad, sautéed lobia or black chana.
After dinner at 10 pm before bed, she would have a glass of turmeric milk without sugar.
Other meal tips she practiced was to practice portion control learning how to take only 2-3 bites to satisfy her cravings when tempted to eat more than she knew she really needed. And when the cravings needed more than a bite or two, she would then find meal alternatives such as a Suji Pizza—a semolina crust pizza with the same toppings as a regular pizza, but a much-healthier crust.
Her Daily Workouts
Six months after giving birth she was in pandemic lockdown, so that and having an infant to care for prevented her from going to a gym. Her solution was to start small with 20-minute workouts in her home that she made sure where 100 percent total effort routines that included planks, crunches and squats. As she grew stronger and her endurance improved, her quick 20-minute workouts eventually turned into 40-minute to 1-hour sessions that included dance and aerobics to keep her motivated.
After beginning her added exercise, her weight loss grew to an additional 33 pounds for a total of 48 pounds in just 11 months.
Motivation and Sound Advice
And speaking of motivation, she admits that part of hers was looking at photos of herself, glancing in a mirror, and noting the progress she has made that others have noticed and commented on as well.
Her final advice to others, is to look for healthy alternatives of dishes that do not support weight loss or management; eat your dinners before 8 pm every day, without fail; and, live with the belief that fitness is a journey and not a destination.
Timothy Boyer has a Ph.D. in Molecular and Cellular Biology from the University of Arizona. For 20+ years he has been employed as a freelance health and science writer. Today, with an eye on the latest news, Timothy continues writing about science with a focus on what you need to know for healthier living. For continual updates about health, you can also follow Timothy on Twitter at TimBoyerWrites.
Image Source: courtesy of Image by Daniel Reche from Pixabay
Reference: Lockdown weight loss story: "I lost 22 kilos after my pregnancy, WITHOUT going to the gym!" Times of India ETimes, 30 August 2020