• Amy Slater

Postpartum training, recovery and nutrition: what am I eating and how am I moving?


MONTH TWO: Training, Recovery, and Nutrition

My body is still not “playground ready yet” as I realized when I jumped up to hang from the monkey bars and quickly realized how incredibly difficult it was. I even tried different hand positions which all resulted in a hang time of about 10 seconds. Climbing and crawling were doable, but not very pretty. So, now there is a new training goal: train to improve my playground time.

Movements include:


Shoulder stabilization and strength:


Coretex integrated shoulder and pelvic drives


Bodyblade movements

Dumbbell pullovers


Monkey bar hangs

Hip mobilization and stability:


Coretex rotation










TRX Patterns










kneeling matrices























The girls are doing great. I am so grateful that they are good eaters, and most nights, good sleepers. If I nurse at 8 pm, most nights, they don’t wake until 2 am! Yay, yay, yay!! That means 5 hours of glorious sleep!

Breakfast: organ meat stir fry organ meets grind (ground beef, heart, kidney, and liver) with mustard greens, turnip greens, red bell pepper, mushrooms, fennel, and onion; acorn squash, broccoli, Sauerkraut, Kombucha (I make one pound of organ meat grind and veggies and eat it for four days Snack: smoked oysters and a little bit of leftover boiled turnips, and carrots.


Lunch: Salad with mixed greens, turnips, beets, carrots, avocado, broccoli, and canned salmon with lemon juice and olive oil


Dinner: homemade meat sauce with spaghetti squash and a side of mixed root vegetables (I make my meat sauce with loads of veggies… Sauté onion, garlic, mushrooms, kale, and chard in beef tallow. Then I add organic canned tomatoes and chopped multi-colored carrots with lots of spices. I let that cook for a couple of hours. Then I remove it from heat and run everything through my blender. I do this so there is a smooth consistency to the sauce and the veggies all get eaten. Finally, I bone the meat and add it back into the sauce.) I make big batches of vegetables a couple of times per week after I go to the farmer's market. This allows me to have them on hand and ready to serve. Like I said in my last post, planning makes everything so much easier for me. Right now, my favorite “make-ahead” veggies are winter squashes, sweeper potatoes, turnips, carrots, beets, and onions. I also am enjoying sautéed kale, mustard, and turnip greens.

The girls are still sleeping together. But, I’m not sure how much longer that will last as they are growing so fast. I know it’s a successful growth spurt because not only are they eating a lot (a couple of hours long feeding sessions per day) but they seem to grow overnight.