The After Baby Un-Diet wrap up doesn’t include bikini/sports bra before and afters — sorry (not sorry) folks! That’s for-Rancher’s-eyes-only. But the video shows you my real-time results and a rare downtown Seattle Ranch Wife sighting! Chef Kirsten and I had a blast getting together to recap the series and have a delicious lunch at Matt’s in the Market on a beautifully sunny Seattle day.
To get specific — I am 3 lbs heavier than my pre-baby weight, after gaining over 40 lb. in the process of growing RBII. But I’m not worried about the L-Bs. At all. I feel better in all of the ways that count. The ways that matter to me that I shared in the video, and the ways only Rancher can feel. He, ahem, firmly approves. Extra pats on the back (side) for me! There’s your TMI, internet.
But seriously, I am in better shape than before my last pregnancy and the best part is that I haven’t been doing anything in the realm of cooking and working out that I don’t fully, realistically intend to just continue. It works for my health and weight goals and it doesn’t make our life more stressful or complicated, in fact the menu planning and convenient cooking tips provide the exact opposite.
Speaking of making lives easier, I want to announce the winners of Chef Kirsten’s Menus By Mesa De Vida 1-year meal planning subscription! I will notify winners by email and comment reply and Chef Kirsten will hook you up with her weekly menu planning emails. Happy cooking to Emily R., Amber M., Emily W., Holly M., Cheri H., and Heather W.!
To thank everyone who’s followed along, here is one more hero in the pursuit of delicious, nutritious food and the fight against lame, flavorless diets. This is Chef Kirsten’s bonus Chili Colorado recipe. Remember that time I was way pregnant and jonesin’ for Mexican food? That turned out pretty good, but Chef K’s recipe is the flavor and veggie amped version that I’ll be making from here on out. In fact it is in my Crock Pot right now. I’m sharing real time updates on Insta (@ranchwifery) today if you want some visuals!
Healthy Homemade Chili Colorado
Flank or sirloin steak (if using this for a quick-cook recipe) or
beef top loin roast or chuck, cut into 1” pieces (for slow cooking) Get the amount needed for the size of your family – you may want to make leftovers of this!
1 onion, chopped
1 carrot, chopped
1 bell pepper, seeded and chopped
4-6 cloves garlic, peeled
1 bunch fresh cilantro
2 Tb tomato paste
¼ cup chili powder
2 tsp dried cumin
1 tsp dried oregano
3-4 pinches salt and pepper to taste
2 Tb flour
2 cups beef broth
1 square dark chocolate
Blend all of the ingredients, except for the beef, in a blender until smooth. Set aside. Preheat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the beef and sear golden brown on all sides, remove to a plate. Add the sauce from the blender into the pan and cook until bubbly, thick and rich. If using this for the quick-cook method with the flank steak: add the beef flank to the pan and slowly simmer until the beef is tender, about 15 minutes. Serve and enjoy! If using this for the slow-cooking method: add the beef and thickened sauce to the slow cooker. Cover and cook on low for 4-8 hours until tender. Serve and enjoy!
The After Baby Un-Diet is a 6 week series focusing on health and deliciousness! It is a collaboration with Chef Kirsten Helle and Washington State Beef Commission. Information is not intended to diagnose any medical condition or to replace a medical professional’s orders. Information is for entertainment and informational purposes and Chef Kirsten Helle/Mesa de Vida/Washington State Beef Commission/Ranch Wife Life accept no responsibility for how you use it. Videos and recipes are copyright protected. Raw footage edited and produced by Frazer Loveman, 1Love Media.