So, you've probably heard this before (or been through it yourself)...but it turns out, the rumors are true. The baby making-carrying-birthing-rearing business puts your body through the wringer. I think I have done a good job embracing the changes as they come along, and as a whole (despite the extra softness and poundage) I'm actually more in love with my body now than I ever was before having Rowen. (Hello, look what it can do!!). But I admit that I've also had more than a few moments of missing my 2015 (and before) body.

So with the start of a new year and my wedding coming up in April, I began 2017 with some very real health goals in mind. Sure, I want to look great at my wedding, so weight loss was part of my reason to get serious. But even more than that, I was missing my pre-baby energy, and I was looking for a way to put myself back onto my short-list of priorities.

Luckily, right around the time that I joined my local gym, they were about to kick off a new session of Rev32, an 8-week program created to build a healthier body from the inside out by focusing on developing metabolism through exercise and nutrition. The advertised "before and after" photos were tempting but I was skeptical, wondering how on earth I could make time for the commitment.

Then Jim and I talked and realized how important it was that I try this. We have always been confident that our healthiest selves are yet to come. We want to be 40 (and 50 and 60 and so on!), hiking and running and playing with Rowen. And I needed a kick start. What better time than the present?

I'm currently more than halfway through the intense 8-week program, and I feel amazing. But what I love most is how it's taught me exactly what I need in order to fit health simply and seamlessly into my life.

Why Rev32 is perfect for a busy mom, or anyone trying to keep life simple:

Tell me exactly what to do.

I don't have time to brush my teeth these days let alone spend time figuring out how I can most easily accomplish my health goals. I love how clear and simple this process has been. There was one nutrition session at the start that explained how to eat for blood sugar stabilization and micronutrient balance (the goal of which being to support the release of body fat and the increase of lean muscle). We were given clear eating guidelines and a strict workout plan. There is even a shopping list provided for exactly what groceries to buy at Trader Joes and Costco. I like 'em bossy!

Hold me accountable.

I have four small-group, interval-style workouts scheduled every week with professional trainers. It's not really an option to skip a day (if you do, you can make up the class elsewhere, but I don't have time for that!), so miraculously, I've been consistently going to the gym 4x a week. I also send in my food log to a nutritional coach at the end of each day and am held accountable for my diet - she gives me tips and feedback and helps to make sure I'm going by the plan.  It's so much easier than counting calories and nutrients in detail (sorry, Weight Watchers), and the direct feedback is invaluable.

Don't deprive me!

I'm tired enough these days due to lack of sleep - I can't afford to be malnourished too! Almost every "weight loss" plan I've tried in the past has left me hungry at some point or another, but Rev32 nutrition guidelines keep me full and more importantly energized ALL DAY. Moreover, if any health plan I'm on makes me feel like a guilty failure every time I "slip up"... that isn't the plan for me! Rev is all about balance...occasional glass of red included ;).

Make it feel like "me time".

This one was big for me. As a new, working mom, I get time to myself ohhh about NEVER. It was daunting to imagine fitting a health plan into my already overloaded routine. But the Rev community, the positive and high energy workouts, the spa time afterward (steam room, hot tub, baby-less shower, oh my!), hell even the time in the car listening to podcasts to and fro the gym - it has all turned into MY time. Allie time. For me. Don't take it away :).

So far I'm feeling extremely strong, and I've lost about 7-8 lbs. I'm not sure if I can keep up the strict workout schedule forever, but I know I'll be strongly motivated to, at least until the wedding! I'm hoping I'll have an excuse to do one more wedding dress alteration ;). And I have a feeling that the nutrition part will stick around, at least in some form - it would be hard to go back to "normal" now that I know how energized and healthful I can feel with balanced eating. If you're curious, I'll check back in in a couple of weeks when the program is done to let you know about the final results! 

One of my yummy Rev32 breakfasts!

Check out thestudiolife.com for more info on Rev32. This post is done in partnership with The Studio. All content and opinions are my own. Thanks for supporting the folks who help keep Minimallie going!

Recipe :: Quinoa Stuffed Pattypan Squash

Have you heard of a pattypan squash before?? I had NOT. I had to do a little research when a friend of ours kindly gave us a bunch of these funny characters from his garden:

Isn't she cute?? Google informed me that pattypans are a type of summer squash that can be used just like yellow squash or zucchini. You can dice them up and throw them in the same exact recipes that you might use one of those popular summer veggies. However, we've had wayyy too many zucchini on hand lately, so I've used up pretty much every one of my go-to zucchini/squash recipes.  

So in the interest of maintaining the adorable shape and style of my little pattypans, I decided that stuffing them would be the right way to go. Besides, what's better than being able to eat the container your food is served in? Sounds like Willy Wonka's chocolate factory come true.

Quinoa Stuffed Pattypan Squash:

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4

Serving size: about 2 pattypan squash

ingredients

cooking spray

6-8 pattypan squash (6 if they're large, 8 if they're smaller)

cooking spray

1 tbsp. olive oil

1 small onion, diced

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

2 small tomatoes, diced

1/2 c. vegetable broth

1 1/2 c. cooked quinoa

pinch of salt, pinch of pep

1 T. hot sauce 

3/4 c. grated mild cheese of your choosing (we had mozzarella on hand)

1/4 c. chopped parsley

instructions

Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with cooking spray.

Time to hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. It's kind of like carving a pumpkin - a firm spoon helps! You want about a half-inch shell (or less) remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more.  Add reserved squash insides, tomato, and parsley and saute for 3 minutes, then stir in the broth, quinoa, salt & pepper to taste, and a couple splashes of hot sauce if you'd like to spice it up a bit. Continue to cook until most of the liquid has evaporated. 

Divide filling into pattypan squash, and top with the grated mozzarella. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. 

Notes:  

• The smaller pattypans came out better than the one huge one we had, as they cooked through more thoroughly.
• Jimbo put some parmesan on his as well, which he enjoyed (more cheese the better, duh).
• I used what we had in the kitchen, but there are so many things you could throw in the stuffing...peppers, spinach, beans, panko crumbs, etc.
• We had some leftover filling, which was an amazing lunch today!

Enjoy!