Week 16 - Feeling awesome

I love looking at my ‘bump’ app on a daily basis.  It always has fun facts on it about the baby’s development and gives little tips along the way.  My favorite day to look is on Wednesday because that is when I get to see how big the baby is going to be for the upcoming week.  Normally it is cute fruits and veggies like the sweet pea week or my little blueberry.  This week was a little disappointing.  BB is the size of an onion.  Really?  Onion is the only thing you can come up with.  Sure, I love some caramelized onions on just about anything but it isn’t exactly a ‘cute’ fruit or veggie.

When you think of your sweet newborn you want to think of all things perfect and pure.  The baby smell after they take their bath and have their footie pajamas on with little monkeys on the feet.  Or the peaceful way they look when they are sleeping.  That is what my mind drifts to when I see it is the size of a Georgia Peach.  But for some reason, onion doesn’t take me there.  It takes me to waking up in the middle of the night to a screaming baby or the joy of changing a poopy diaper.  So… I’m changing it.  The heck with you bump app.  So I am going with a large Pink Lady Apple.  Wait… if I end up having a boy, maybe that isn’t the best selection.  I am going with a large Honeycrisp Apple.  Ah… now I can get back to fantasizing about rocking my sweet, perfect BB to sleep.

 

Week 16 has been awesome.  I had another doctor appointment which always makes me happy because it confirms that there is still something growing inside me.  Since I haven’t gotten to the ‘flutters’ or kicking stage yet, I like having a reminder that I really am pregnant and not bloated.  While I didn’t get to see a sonogram which is a little bit of a bummer, I did get to hear the heartbeat.  I am really tempted to buying my own fetal Doppler.  I could listen to my baby’s heartbeat all night.  Call it hormones, but every time I hear the repetition of the heartbeat my eyes swell with tears and I get a little choked up.  I am making this. 

The only downside was that the doctor did confirm what I already knew was true.  I am gaining weight a little quicker than what they would like to see.  Then she made a little joke about how ice cream isn’t a food group and I couldn’t help but lower my head a little bit in shame since I definitely made myself a milkshake the night before.  Do I get any points for making it with Organic milk with extra Omega 3’s and DHA?  The milkshake is for the baby!  I want it to have healthy brain development. (Totally justified.)

But the good news is that I feel awesome.  I really think the worst is behind me (for now) and I’m taking advantage of it.  I went to the gym 3 times this week and did yoga once.  I’m saying goodbye to the ice cream for now and am going to seriously reduce the extra carbs that I don’t need.  While I will not deny that I have my indulgences, I am proud of how healthy 90% of my diet has been.  I do a smoothie every morning for breakfast, eat a ton of fruits and veggies, and for the most part am sticking to lean proteins.  Here are a few of my favorite recipes that anyone (preggers or not) would enjoy:

 

Tropical Smoothie

1 banana

1 handful of fresh or frozen pineapple

1 handful of frozen mangos

1 carrot or a cup of chopped carrots (I swear you can’t taste it.)

Pack the rest of the blender with raw fresh spinach – roughly 1.5 cups (again you won’t taste it)

Fill with OJ and blend

If you don’t use any frozen fruit then you will want to add ice to make it nice and cold but it is delish!

 

Berry Smoothie

1 banana

1 cup of frozen strawberries

1 handful of frozen blueberries

Lots of raw fresh spinach – 1.5-2 cups

Fill with vanilla almond milk and blend

 

What I love about these is because you are adding raw veggies to it; you are getting all of the nutrients.  Nothing is being stripped like it does when you cook them.  Plus you are getting your day’s serving so if you don’t make the best choices the rest of the day; you at least gave your body what you need.  And the fruit hides the flavor and makes it delicious! 

 

Butternut and Carrot Soup

Ingredients:

2 tbsp olive oil

1 onion, diced

4 cloves garlic, minced

4 carrots, sliced

3 stalks celery, diced

2 small or one large butternut squash, peeled and chopped

5 cups vegetable broth

2 tbsp chopped fresh sage

Cayenne pepper

salt and pepper to taste

 

Preparation:

In a large soup pot, sauté the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.

Add the carrots and celery and cook for another 3 to 5 minutes.

Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Add a touch of cayenne pepper and a little salt and pepper to taste

Puree the soup in a food processor or blender.

I ate this for 5 meals in one week and already want to make it again!  It tastes like autumn in a bowl.