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Post It’s Designer Labels

January 28, 2013 by Leave a Comment

Apparently, I have become a mother even into my blood and my brain. On a quiet Friday, instead of baking cookies like I used to do or browsing the specialty grocery store for food and snacks, I labeled the cereal jars, flour and sugar canisters, and the arts and crafts closet with organizing Post It Designer ID labels.

This is not a sponsored post, I did not work with Post It on this. I simply saw the idea in HGTV magazine last month and ordered the labels from Amazon. The ideas in the magazine were really cute, one was a chalkboard surface and one was dry erase, I think. But these were the cheapest and easiest, and I thought it would add color to our pantry.

I actually used to have homemade labels on our baking supplies of a torn off index card with tape and shriveled sides, but it was a little “ghetto” looking, as my old high school language would have said. This is way more dainty.

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Since they are labels, you can stick them into your printer, but I just wrote on them as I stood in the pantry organizing. The only problem is the labels are paper, and not laminated or made of dishwasher safe material, so you can’t get them wet, or wash your canisters. Luckily, one pack has 75 labels, so when the rare occasion comes that I wash these, I will just use a new one.

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Since I was on a roll, I also stickered the bins in my crafts closet to say what is in each bin. This is rocket science, I know. But why hadn’t I used cute labels before? What else can I label? I have 75 to use! And now I need to find time to bake cookies.

Filed Under: Product Reviews, Things I Love ·

Baby’s First Foods, Part 1

August 29, 2012 by 6 Comments

Leading up to “starting solids,” as it’s called when babies start eating real food in addition to milk, I read some books and websites about how to start the process. I read Baby-Led Weaning, which was popular among other mom blogs I read, and also a chapter in Baby 411 about starting solids. I also read a little on BabyCenter and asked friends about it.

Overall, I was left confused. At our four month pediatrician appointment, our doctor said I can begin starting Logan on rice cereal or oatmeal. I wanted to get our sleep situation figured out before I added a new hurdle, so I decided to wait until he was five months. We also had a good thing going with his bottles, and he is very healthy with just that. Babies also don’t “need” the nutrition from food for many more months. It takes quite a while for them to actually learn to eat.

The theory behind Baby Led Weaning (aka Baby Led Solids)  is that when babies are ready, they should learn to feed themselves. BLW recommends starting around 6 months, knowing that it’s all for play until about 9 months when baby gets good at handling food themselves. There’s no need for purees. Babies should experiment with food, learn how to put things in their mouth, and learn how to chew and swallow. It’s also a shared family activity where baby can eat what their parents eat, just in smaller bites. Purees confuse them and are unnecessary. I asked our doctor, he had never heard of it, and I decided to keep reading other ways to introduce food.

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I bought a box of baby oatmeal and decided we would try that. It was awful looking–soupy and runny and smelly (you mix it with formula or breastmilk), Logan thought I was trying to poison him and kicked and screamed. We did this about 3 times, many days apart. We then decided to skip oatmeal and move on to fruits and vegetables. Who wants their first food to be from a box anyway? Right when he turned five months, I decided a jar of squash was a good first food. Surprisingly, Logan loved it! He was all business when eating. Would open his mouth, swallow and then whine for more. Wonderful! We have a good eater!

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The unofficial rule of solids is to do the same food for 3-4 days to make sure the baby doesn’t have a reaction. We did our squash and he loved it.

Then I moved onto jarred sweet potato. Yuck! Logan would kick and scream and get very, very mad. We tried carrots. Pears. Homemade sweet potato. He hated it all. This lasted about a week. I was confused. Then, Logan started school. I asked his teacher if she could try feeding him. For her, he did great! Ate everything I sent. Hmmm, he is playing me.

So now, we are still moving through foods, trying new ones every few days and finding things Logan likes. I don’t rule out any foods and will go back to them eventually, or send them to school. I am doing a mix of jarred foods that I send to school and some homemade that I’ll feed him at home on the weekends. I hope to make more at home as I learn what he likes, but jarred is good for starting.

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Back to my plan of feeding him–For this month, we will do all purees. He is too young for BLW anyway. I would like him to get used to tastes and textures and practice swallowing with a spoon. Around 6 months, I think I will try “sticks” of food like sweet potato, broccoli, avocado, zucchini, etc. that are steamed and able to be gummed, and let him start playing with that. The main fear of BLW is choking, but if you do the program as they recommend, the baby should gag before they choke. And apparently the gag reflex is farther forward in the mouth than an adult so the baby won’t get food stuck. If he isn’t ready, we’ll continue with purees and try again later. My goal is for him to move onto “sticks” and small bites of steamed food sooner than later and to keep exposing him to new fruits and vegetables.

Any foods your babies liked more than others? When did they stop purees and move on to table food in small pieces?

Filed Under: Baby Logan ·

Body After Baby Part 3

July 2, 2012 by Leave a Comment

I last wrote a body after baby Part 2 update on May 17. Also wrote Part 1 on April 23. So here is a third part written at the end of June.

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Now 3.5 months post-partum, I am really feeling like my old self. Stopping breastfeeding contributed to the final push to help me feel most normal again.

This past month, I got into a routine of exercise. It is too hot for me to do things outside, so I do all exercise indoors. The goal for the week is two days of Define Body and two days of gym things like elliptical, treadmill, and free weights, kettlebells, barbells. I’m enjoying adding things back that I used to like such as jumping rope, the StairMaster, and kettlebell swings.

Four days of a normal week is really all I can fit in right now outside of the house. Throughout the day, I go up and down the stairs carrying Logan and other odds and ends, we walk Lily outside (very short walks), and we bounce and play. Running errands with Logan is also a workout and tiring. It’s exhausting just being at home.

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As far as food, I am trying to eat pretty simply. I just don’t have the time for detailed meals or for baking, which is a good thing for weight loss. I know you can bake healthy (and really enjoy and miss it), but not baking also helps. I eat cereal and Greek yogurt and fruit for breakfast, avocado/hummus/cheese sandwiches for lunch or leftovers from dinner, and try to cook dinners at home a few times a week. We do pasta, ground turkey dishes, and slow cooker dishes often. And try to make take-out dinners last for two meals. PBJ sandwiches are pretty common too. Fast, nutrient-dense and simple are really important!

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I actually find myself too busy to eat or snack often, which shows staying busy really helps ward off mindless eating. When I have spare time, I try to clean, shower, do things on the computer, or get ready for the next feeding/bath time/get the diaper bag ready, etc. Then I’ll realize I’m hungry and eat something.

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I am 100% positive that staying active and eating healthy during pregnancy helped get fit faster after and am so glad I was active.

I haven’t started jogging again, and probably won’t for a while. I enjoy being outdoors but it’s just too hot until about October or November.

Hoping to keep up what I’m doing and just feel good!

Filed Under: Baby Logan · Tagged With:

What’s Slow Cookin’

June 1, 2012 by 4 Comments

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A few weeks ago, I put out a plea for slow cooker recipes. After one bad night of cereal for dinner eaten over the baby’s head while I nursed him, and a few other bad dinners of whatever I could put together hurriedly, we decided to figure out this slow cooker biz. While it is very convenient to cook your dinner in the morning and it’s ready by dinnertime, I think Jeffrey has liked the meals more than I do.

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So far, we have only done chicken dishes in the slow cooker. I think I would like to find a cookbook or website with some more ideas. They all seem the same to me–put raw chicken down, make sauce and pour it over. Then add vegetables and have rice on the side. It is a square meal, but I’m not much of a chicken fan to begin with.

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One day I made a chicken tortilla soup from a Cooking Light recipe, June issue. We thought it was ok. I have done other tortilla soup recipes that we liked much better.

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The chicken two pictures above was an Oriental chicken, the one right above is BBQ chicken.

The top picture is tortellini, roasted vegetables in the oven, and…chicken.

Then one Saturday night, Jeffrey came to the rescue of us needing something really good cooked at home. He made his own recipe for skillet potatoes, and cooked steak in the cast iron skillet. I made some green beans with a bell pepper and water chestnuts…and they were a little rubbery. I’m really losing my game! Jeffrey’s meat and potatoes were delicious!

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No matter if our meals are from the slow cooker, stove, or oven, I am trying to get better at planning them for the week. I am pretty worthless if I don’t have food in the house for dinner, and we end up scrounging around for something. Now we try to write down 2-3 recipes for dinners for the week and I’ll buy ingredients on my Sunday grocery trip. Other nights are for leftovers or picking up something, or maybe a trip to Whole Foods for something from the prepared cases.

Organizing dinners with a newborn are harder than I imagined, but the slow cooker and planning ahead has made it manageable!

What are your go-to dinners?

Filed Under: Uncategorized ·

Easing back into the kitchen

May 2, 2012 by Leave a Comment

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Since most of our late afternoons look like the picture above–no shower, no makeup, still in workout clothes, baby in Bjorn, sitting on couch or outside– I have had a hard time finding time to make dinner. Lucky for us, we had great friends and family cook and bring us dinner for about six weeks a few nights each week. It was the most helpful thing someone can do!

Even for someone like me who enjoys cooking and grocery shopping, I have had no interest in spending any open time I have standing in the kitchen. I also have had a hard time even remembering how to put a meal together. We had one disappointing night of cereal for dinner, and then I realized I need to be a better planner.

Another difficult thing is that our peak fussy times are in the late afternoon leading up to the last feeding of the day. I feed Logan at 7 p.m., which leaves the 5 p.m.-7 p.m. hour as fussy time, where we are outside, he’s in the Bjorn, or we are trying to entertain him. I’m not sure when I could get dinner together! At 6:45 p.m., we do a bath, I feed him, and get him to bed. By the time that’s over, it’s about 8:30 p.m. and I get ready for bed too. You see, if I don’t eat by 6:30 p.m., it’s too late.

(strawberry loaf bread)

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However, now that our meals from friends has ended, we have no choice but to meal plan on the weekends, resume Sunday grocery shopping, and prep during the day as much as I can before the dinner hour. One thing on our list is to buy a crock pot. Anyone have good make-ahead recipes?

I’m also lucky to have a husband who enjoys cooking too. We have lots of cookbooks and tagged recipes, and he even has grocery shopped more since March 1 than in our whole marriage probably. He preps dinners, cleans when I feed Logan, and empties the dishwasher too. It’s the little things!

(herbed turkey burgers with steamed green beans and Alexia waffle fries)

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You’ll see in this post a few pictures of food. I don’t know where the recipes are to type them, but the point is to show you how we’re easing back. It’s important to me to cook at home and not rely on restaurants, and I’m learning how to have things in the pantry and freezer to make meals quick.

(Giada di Laurentiis avocado pesto pasta with roasted asparagus and cherry tomatoes)

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And remember how much I used to love to bake? The one loaf above is the only thing I’ve baked so far. No cookies, brownies, or homemade challah. Just one strawberry loaf using Spring’s best fruit–the strawberry. I made that on a Tuesday at 10 a.m. I just realized that free time had about five things ahead of baking and then there was no time left.

(single serving pancakes with Vermont maple syrup)

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Two mornings though, we did have pancakes. One Jeffrey made and I ate over Logan’s head while he nursed (not an ideal way to dine), and the other I made when my mom was visiting and entertaining him.

So there you see, we are getting back into the swing of homemade meals. They aren’t too exciting or “blogworthy,” but they are square meals and I’ll try to write more about that.

In the meantime, back to tend to our growing boy!

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Filed Under: Baby Logan · Tagged With:

Back to Basics: Overnight Oats

February 17, 2012 by Leave a Comment

Back with another basic recipe that I eat all the time, at least twice a week for breakfast. It’s overnight oats!

It is very hard to get a good and appetizing picture of this, but just go with it…

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Overnight oats are basically cold oatmeal made with milk and yogurt instead of water. I write often how I don’t like to prep my breakfast in the morning and much prefer to “grab and go” of something I prepped the night before. Overnight oats are also eaten cold, which is perfect because it’s too hot for a hot breakfast most days!

I like this better than hot oatmeal because it has more protein from the milk and yogurt. The texture is kind of like mush, but I like it. Don’t say I didn’t warn you if you’re expecting it to be like oatmeal. Adding something crunchy helps.

Here is the basic recipe of how I like my overnight oats, and below I list some ways to change it up.

Basic Overnight Oatmeal

Ingredients:

  • 1/3 C old fashioned Quaker oats
  • 1/3 C vanilla Greek yogurt
  • 1/3 C milk
  • 1/2 sliced banana
  • 1-2 T gold or black raisins
  • dash cinnamon
  • ~1T peanut butter
Instructions:
  • In a tupperware or the bowl you’re going to eat breakfast in, mix everything together.
  • In the morning, top with something crunchy, more fruit, or leave as-is. Eat and enjoy!
Other mix-ins or toppings could be any kind of nut butter, a jam, a cereal on top, chia seeds mixed in, nuts on top, coconut, other dried fruit, etc. I really keep it as simple as in the picture all the time! The peanut butter mixed in is my favorite part.

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For more of the Back to Basics series, see the How To page.

Filed Under: Breakfast, How To · Tagged With: ,

Tips for Traveling While Pregnant

January 10, 2012 by Leave a Comment

Over the first 30 weeks of my pregnancy, we traveled a lot by plane and by car. It’s not unusual for us before we got pregnant to be gone a couple of weekends a month…every month. Holidays, weddings, football games, visiting family keep us on the move. So when we got pregnant, we didn’t really slow down!

In the first trimester, we flew to Florida twice, drove to Dallas once, drove to Austin once, and flew to Laguna Beach (it was a terrible trip coming home with an extra night spent in LA, a 5 a.m. wake up, and a day spent at the airport for nothing, but otherwise fun!).

In the second trimester, we flew to Chicago, Birmingham, Atlanta and drove to Austin and San Antonio once each.

And in the third trimester, we flew to Florida and drove to Austin.

That is 12 trips in a period of 6 months.

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I don’t really have wise words, but I did a few things each time to make it a little easier on me while traveling.

1. Carry snacks–nothing new here, I always have snacks. But for all of these trips, I really made sure I liked my snacks and ate them on the planes, at airports and while we were gone. Favorites were:

  • 18 Rabbits granola bars (I used to pack Larabars but I can’t even think about their texture anymore)
  • dried fruit with nuts, especially apricots
  • an apple for a snack the same day we traveled
  • peanut butter crackers (always in my purse, always)
  • dry cereal for breakfasts (to go with yogurts below or I can find a milk)

1 a. We also started traveling on car trips with a small cooler of cheese, yogurts and cold water. And I request a fridge at hotels at no charge. Highly recommend doing this!

2. Get an aisle seat–Usually our trips aren’t that long and I don’t mind the middle if Jeffrey is on the aisle. But the new rule became this: “If you have a baby in the tummy, you get the aisle.” Sometimes we each had an aisle, but sometimes Jeffrey got the middle. Sorry! It really did help to have extra leg room to stretch into the aisle and it made it easier for frequent potty breaks. Doctors orders are to get up and stretch!

3. Eat before you leave–We luckily didn’t have flights too early, but in the very beginning, I had to eat something within a few minutes of waking to avoid nausea.

4. Carry on a good lunch–Twice while traveling on airplanes, I picked up a delicious falafel wrap from Whole Foods and ate it at the airport. It was sooo much better than anything I would have found, and so much more filling. Can’t eat deli meats while prego, remember. Doesn’t leave a lot of choices at an airport when you’re in a small terminal with just a Subway and Starbucks and you need some protein. Before car trips, I would eat a good sandwich too. You learn that letting yourself get hungry is when nausea sets in, especially in the beginning.

5.While in your visiting town, build in some afternoon time to rest! Even though your head is telling you that you can go-go-go like you used to, your body will need a break. You have to literally put your feet up, take a snooze if you are a napper, or just watch TV for a short while before your night activities. The worst thing is to overdo it, then you’re no good to anyone.

6. Drink your water! Dehydration is also a big no-no and can be real bad when traveling, so you have to drink up. Lack of fluids and lack of protein are the reasons you get lightheaded or nauseous. Cheese, nuts, hummus, lean proteins are all things you can snack on and are portable.

7. Take your potty breaks. Your head can tell you that you don’t need to pee every 30 minutes, but your body will say not so, especially later on. It’s no fun when the flight attendant won’t let you get up while the door is closed but you haven’t taken off yet. Always go when you can!

We had a busy season of travel, and I’m glad I felt good the whole time, especially in the beginning! I’m also very glad it’s over and we are home. It’s a little nerve wrecking to be away from home, I never slept great, and it’s tiring.

It was also a little sad to know that air and car travel will never be so simple again for us!

Filed Under: Travel · Tagged With: ,

Carrot Raisin Muffins

September 19, 2011 by Leave a Comment

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In need of a new something to add to yogurt for breakfast and not in the mood for cereal, I started thinking about muffins. I happened to have just bought a bag of carrots and didn’t get to use them, so I wanted it to include carrots. When I think of a carrot muffin, I want it to include some plump gold raisins. And why not add some nuts for more texture?

Then I started looking online for a good recipe to use. I found the Vegan Carrot Spice Muffins from Oh She Glows, one of my favorite sites for clean, healthy recipes. Although her recipe is vegan, I subbed yogurt for coconut milk.

These muffins turned out to be a lovely Fall color that reminds me it’s almost time to buy pumpkin puree, and it was full of goodies like the raisins that really do pop, shreds of carrot, and really flavorful spices. Like all my baked things, I leave a few out and freeze the rest, grabbing one at a time to defrost when I want to take it for breakfast.

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Carrot Raisin Muffins

 

Adapted from Oh She Glows

Dry:

  • 1 & 3/4 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt

Wet:

  • 1/3 cup + 2 tbsp pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup + 3 tbsp water
  • 1.5 tsp pure vanilla extract
  • 1.5 cups grated carrots (about 3 small-medium carrots)
  • 2/3 cup raisins, soaked in water and drained
  • 1/3 cup chopped pecans

Instructions:

  • Preheat oven to 400F and spray tin with cooking spray.
  • Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
  • Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter 3/4 of cup. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.


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 Baking with vegetables makes me feel a little less guilty for eating a baked good. I actually think these are pretty healthful. There are no oil, eggs, or much sugar, and the other ingredients are simple. I have found myself eating less processed cereals in place of a homemade breakfast square or muffin and feeling better about the decision.

Print
Carrot Raisin Muffins
 

Ingredients
  • Dry:
  • 1 & ¾ cup whole wheat pastry flour
  • ¼ cup sugar
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ⅛ tsp ground cloves
  • ½ tsp kosher salt
  • Wet:
  • ⅓ cup + 2 tbsp pure maple syrup
  • ⅓ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • ¼ cup + 3 tbsp water
  • 1.5 tsp pure vanilla extract
  • 1.5 cups grated carrots (about 3 small-medium carrots)
  • ⅔ cup raisins, soaked in water and drained
  • ⅓ cup chopped pecans

Instructions
  1. Preheat oven to 400F and spray tin with cooking spray.
  2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
  3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter ¾ of cup. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

Filed Under: Breakfast, Recipes · Tagged With: , , ,

First Trimester in Review

September 14, 2011 by 3 Comments

Hello! I have been meaning to write this for a couple weeks now, but thinking about the first trimester makes me kind of gag. And it did feel like a very long time. I’d rather move ahead. Anyway, I’ll tell you about it.

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We found out we were pregnant on July 4! Talk about a memorable holiday. Sorry if the pee sticks are TMI. It was funny because we were just in Destin that weekend with all of Jeffrey’s cousins and we didn’t know yet. I suspected and hoped, and probably acted strange too, but wasn’t sure (and actually took a test and it turned out to be too early). So we found out the day we got home.

We actually did one test (well, me), then we walked to Walgreens to buy a different brand to check.

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We told our parents about two weeks later. We video’d Jeffrey’s parents finding out, which is super cool if you are ever near me and my phone, and we took a picture telling our parents. They opened a box that said “Save the date…Spring Break 2012. Lily’s going to be a big sister!” Then there was a picture of Lily, a Longhorn sippy cup, and a Longhorn Grandpa hat.

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Then after that, we went back to Destin with friends! This is where I learned the heat was not going to be friendly to me. I took a walk with Jeffrey early one morning, and turned around way sooner than usual. I was feeling light headed and dizzy, and slept a while later that day. Then I didn’t take another outdoor walk until Labor Day. I also sadly never went back to CrossFit, but that’s a story for another day.

This dress below I wore three times to three different weddings in three different cities. It was a lovely dress! I hope to fit in it again next summer. I didn’t want to buy anything else since I knew it wouldn’t last too long. I bought it in April, and it turned out to be perfect for the first tri when you feel big but aren’t.

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Now onto some common foods! There were baked potatoes. I never eat baked potatoes. I did throw on some vegetables. Amy’s individual pizzas with a vegetable were common too. Basically, let me tell you my wants–carbs and cheese. That means: grilled cheese, quesadillas, mac and cheese, baked potato with cheese, pizza, cheese and jam sandwich. Pasta with cheese. Bagels with cream cheese.

I started each day with plain bread and butter right when I woke up. It helped me get moving and not feel nauseous. Then I ate breakfast about 1.5 hours later at work.

Also common was a PBJ sandwich and a peach for lunch. I did that about 3x/week for a while. And don’t forget the peanut butter crackers. Every day at work, you could find me discreetly munching on PB crackers. There were a few days of chips before 11 a.m. too.It was all that sounded good.

I wasn’t turned off of vegetables like many are. Don’t think I ate like crap. I balanced above with real meals of eating out or pick up, and I didn’t have too much of an appetite. I was turned off of most foods from my kitchen. My grocery bills were low, our eating out bills were high. Luckily also, I could eat out normally, so we picked up or went out often. When I don’t cook at home, Jeffrey doesn’t get a home cooked meal either. I think he got tired of it too.

What I did not want was: hummus (still not interested, sadly), froyo (still not interested), desserts, pickles, ice cream, chicken. The desserts and baked goods were the most interesting and surprising part. I just didn’t want them! Still not back to normal, but any opportunity to not put on sugar calories is ok for now. I have a current aversion to cereal, not sure why.

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Onto a picture…This is the only official week one we took. It’s now three weeks old. I am slightly protruding a little more than I used to. Oh well!

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Next, I’ll tell you about exercise in the first tri. The post will be called “Exercise, Schmexercise.”

Was this what you were expecting?

Filed Under: Pregnancy · Tagged With:

My Pregnancy Update: Week 13

September 8, 2011 by 6 Comments

Hello again! Today, we are 13 weeks pregnant and the size of a shrimp! Last week we were a lime. Moving on up! I know you haven’t been counting the weeks like we have, but we are really happy to be in the double digits, and happy to be out of the first trimester. Things are looking up and I am feeling human again.

I am hoping to post an update each Thursday, which is when I turn a new week. I didn’t understand this concept until our friends became pregnant either, so just go with it if you don’t understand why the day of the week matters. I also didn’t understand why people count in weeks and not months but I get it now.

Things to share to catch you up are that in the past week, my energy has become much more normal, and my eating habits have returned to almost what they were. My sweet tooth is still not very strong, which is welcomed while it’s here.

Exercise:

I actually took a walk on Wednesday morning before work at 6:30 a.m. It was the first time I did early morning exercise since early July. I felt good and not light headed, and I hope to keep this up now that the temperatures are cooler (although probably temporary). I might even go back to the gym before work! At least I have goals. Other exercise this week has been a 4ish mile walk around Memorial Park on Monday, the longest outdoor walk in months, and two gym sessions on Saturday and Sunday. My goal is 4x/week unless I’m feeling super ambitious, but probably no more than 5x/week during the whole pregnancy. That is less than my old 6x/week goal.

Food:

I will do a detailed post about what I was eating the first trimester, but a noticeable change in the past week has been that I baked. I know that is not something startling, but I actually didn’t bake anything during the first tri. I had sudden inspiration to make bread from scratch, scones, and blueberry breakfast bars for a friend. I also have had a strange aversion to cereal (?!) and a return want for overnight oats, which made me gag for a while. Luckily, I was never turned off of Greek yogurt. I eat it everyday.

I am telling you, strange things happen! I also have NOT eaten a peanut butter and jelly sandwich in the last week, which is remarkable considering I ate many, many of them in the last few weeks.

I apologize for the picture-less post, I will get better at that! I will also hopefully get better at taking pictures of myself and my changes. But not too many noticeable changes yet.

That’s it for this post today! Back tomorrow with a recipe! Also, I added a page on the blog called Pregnancy where I will update with all posts I write in different categories (weekly updates and other).

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Filed Under: Pregnancy · Tagged With: ,
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