Pregnancy update: 25 weeks

Last time, I talked about how I finally got a baby bump. I’m still super excited about that, but now I’m starting to worry. Fair warning this is going to sound very very vain/weird. I’m worried that my belly button is going to turn into an outie. This didn’t happen when I was pregnant with Stella and it looks like it might this time and I don’t really know why I’m worried about it. But I am. I like having an innie belly button.

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Not quite a possible outie belly button selfie. 

Anyway… it’s been a big week. I had my last ultrasound of the pregnancy earlier this week and baby is still a girl (and everything else they check for during the ultrasound is good, too). I got some nice ultrasound pictures that look vaguely baby-esque to me but apparently look like an actual baby to other people. And, most importantly of all, I found out my midwife will let me eat a very specific breakfast to do the glucose tolerance test instead of drinking that absolutely disgusting and probably carcinogenic drink.


How far along| 25 weeks. Yikes! We should probably reassemble the crib or pick a name or something.

Baby’s Size| Ultrasound says almost 2 pounds. So maybe almost 2 pounds. 

Weight Gain| Who knows? Not me.

Sleep| Would be better if Stella hadn’t recently decided that she could only sleep when directly on my face.

Clothes| With today’s weather (high of 34 degrees!), all I really want to wear is a Snuggie.

Cravings| Peanut butter. Particularly crunchy peanut butter. This is really weird because I actually hate crunchy peanut butter. It’s like whoever was making the peanut butter was too lazy to finish blending it.

Food Aversions| Good news! Not broccoli anymore. We’ve moved on to cabbage. And chicken, which smells like a dead animal to me (that’s what it is… so…).

Symptoms| None really. Unless you count the terrible calf and foot cramps that showed up yesterday.

Movement| The difference in movement between Garfield and Stella is ridiculous. I not sure if there’s actually a difference or if I’m just noticing the movement more, but whoa. There’s just so much.

Belly Button| In… for now.

Baby’s Position| According to the ultrasound, head down. Which would be awesome and exciting if I was 40 weeks pregnant, not so much at 25 weeks.

Highlight of the Week| Final ultrasound and finding out that I don’t have to drink the neon orange glucose drink.

What I miss|  Not waking up with a terrible calf cramp.

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30 day yoga challenge: Day 9

I’m 9 days into the 30 day yoga challenge and I have to say it’s going… well. Kind of. For the first 5 days or so, I was killing the challenge. There was yoga-ing, there was documenting, and then…. Then there was a stomach virus. A really bad stomach virus. I don’t get sick often (other than colds) and I don’t have morning sickness when pregnant (that sound is me knocking on ALL THE WOOD), so having a stomach virus was pretty debilitating for me. I came home from work on Friday mid-morning, got into bed, and basically didn’t get out of bed until Saturday evening.

Needless to say, there was no yoga on Friday or Saturday or Sunday. Really there wasn’t much of anything on those days. Except for self-pity. There was lots of self-pity.

Now the virus is gone, the self pity is (mostly) gone, and the yoga is back. Sean and I have rearranged our evening childcare duties so that I have time for exercise, yoga, and hypnobabies (and sometimes blogging…). It’s been an adjustment, but its working pretty well and we’re both being flexible (yoga pun intended).

Here’s a selfie from tonight’s practice and, if you look closely, you can see my newly gained baby bump!

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Pregnancy Update: 22 weeks

Guys! I finally got a baby bump!

Just when I was starting to be convinced that I was just going to look chubby for this entire pregnancy, a bump appeared. I don’t think I’ve ever been more excited to have a round belly. Did that sound vain? I feel like that sounded more vain and vapid than I meant for it to. Oh well. Just know that what I meant was I’m super excited that people can finally tell that I’m pregnant by looking at me instead of wondering if I’m pregnant or just had a big lunch.

In case you missed it, here’s my last (also first!) update for this pregnancy.

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Le Bump

And now for the actual update:

How far along| 22 weeks. More than halfway through!

Baby’s Size| According to the interwebz, about the size of a spaghetti squash. According to my back, much much larger than a spaghetti squash.

Weight Gain| 10-ish pounds. This one is hard since I don’t ever weigh myself so I’m not sure how much I weighed pre-pregnancy.

Sleep| Oh, the insomnia. Seriously. Is this normal?

Clothes| All the maternity pants.

Cravings| Orange sherbet. I had a stomach virus this weekend and was reunited with orange sherbet, which I haven’t had since I was about 6, and now I’m obsessed with it.

Food Aversions| Still broccoli.

Symptoms| Back pain. Some heartburn (for the first time ever, btw).

Movement| So so much. Stella has now been getting kicked and she’s not really a fan.

Belly Button| In.

Baby’s Position| Who knows? She moves a lot.

Highlight of the Week| Getting the baby bump!

What I miss|  Still booze. Also sleeping for more than a 2-3 hour stretch at a time.

It’s baaack!

That’s right. My now somewhat annual 30 day yoga challenge has returned! This is when I challenge myself to practice yoga for at least 20 minutes a day and document it in someway. Last time I did the challenge, the documentation was to take a picture of a pose AND blog about each practice. I’m under no illusions that that’s going to happen this time around, so I altered the challenge a bit. Starting today look for semi-regular posts about my yoga practice.

To ease into this (and, yes, I did have a yoga practice today), I wanted to share my home yoga “studio.” It’s in our guest room/office/yoga studio and I kind of love it. So much, in fact, that when Garfield (that’s what we’re calling new baby right now) arrives, she and Stella will be sharing a room just so I don’t have to give up my Martha space. There’s nothing fancy about this space. It’s just tidy and has enough room for me to roll and my mat and practice in peace.

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Butternut Squash Mac and Cheese

A few weeks ago, I found a butternut squash in my fridge. You’re probably wondering how one buys a squash and then forgets that it exists. Well… butternut squash keep basically forever in the fridge and it was waaaaaay in the back. So, yeah. I bought it god knows when and forgot about it. Of course, when I found it, I had to use it immediately since I didn’t know how old it was. I wasn’t sure, at first, what I was going to make, but then the crazy pregnancy brain kicked in and butternut squash mac and cheese was born.

I know (after googling it last night) that there a ton of recipes for butternut squash mac and cheese out there, but I didn’t use any of those. I made up my own recipe, which I’ll replicate as much as possible here.

Butternut Squash Mac and Cheese

Ingredients:

1.  8 0z whole wheat shells

2. 1 cup fat free milk

3. 1 small-ish butternut squash (roasted)

4. 1 cup shredded sharp Cheddar cheese

5. 1/4-1/2 cup shredded parmasean cheese

6.1/4 – 1/2 cup shredded mozzerella cheese

7. 1/4 tsp dry mustard

8. 1 spring fresh rosemary (about 3-4 inches long)

9. 1/4 tsp Italian spice mix

10. salt and pepper to taste

11. bread crumbs

Method:

1. Preheat oven to 375 F

2. Peel, seed, and chop squash.

3. Toss squash with olive oil, salt, and pepper.

4. place squash on sheet pan and roast in oven for about 20 minutes (until its tender).

While the squash is roasting, start on the cheese sauce and pasta…

5. Cook the pasta according to package directions.

6. Heat the milk and spices until it simmers (keep an eye on it.. don’t scald the milk!)

7. Remove milk and spice mixture from heat.

8. Add all the cheeses into the milk/spice mix and stir until melted.

9. Add the roasted squash to the milk/spice/cheese mix and stir until combined (try to squish the squash a little).

10. Mix the pasta into the squash/sauce mix

11. Pour the mix into a casserole dish and top with breadcrumbs.

12. Bake at 375F until breadcrumbs are brown and cheese sauce is slightly bubbly.

I know this is my own creation and I’m probably a little biased, but this was really good. As proof that it not just pregnancy appetite  and/or bias talking, S. thought it was good too. This wasn’t the quickest dish ever, but it wasn’t that time consuming either. I estimate maybe 40 minutes start to finish, so it’s a pretty doable  weeknight meal (with a nice side salad).

Enjoy!

This is not a real post…

Happy weekend, everyone!

If you’ve been following me on twitter, you know that I’ve been in the midst of what can only be described as hell week. If you haven’t been following me on twitter… well, that’s about all you need to know. The week was hellish and now its over!

Anyway, I was planning to celebrate this glorious Saturday by doing a pumpkin spice creamer recipe post (because, apparently, I love all things pumpkin these days). BUT when I got home last night (after a four hour long road trip in the rain and 5 hours of meetings), I found this:

Let me explain. We got a new-to-us fridge yesterday (Thanks, Mom!) and my husband decided to go ahead and run a water line to said new fridge so the ice maker would work. Apparently to do that he had to empty every single cabinet in the kitchen. And then he left to go to a bachelor party without putting it away.

Now. I’m not trying to be ungrateful here because the new fridge and ice-maker and the cold filtered water is awesome. BUT. C’mon, man. Seriously?

So, instead of writing a super-awesome-amazing blog post, I’ll be embarking on Kitchen Reorganization 2012 today. Yay.

Anyway. The point of all of that explanation is this: Since I now have plans other than making and blogging my new pumpkin spice creamer recipe, check out this pumpkin spice latte recipe I made about this time last year. It’s fantastic!

Pumpkin Spice Chocolate Chip Cookies

I love baking in the fall. Especially cookies. Especially cookies that taste like fall. That’s why when I saw a recipe for Pumpkin Spice Chocolate Chip Cookies on pinterest, I knew I had to try it.

 

I made these on Saturday night and I have to say they taste absolutely delicious. I followed the recipe from skinnytaste.com exactly, so just pop over there and give it a try. Oops. Just kidding. I didn’t follow the recipe exactly. I don’t own a silicone baking liner thingy, so I used parchment paper instead. But other than that, I completely followed it.

Now that I have made the recipe as written once, I think I’ll make it again soon and make some alterations. I’m not sure what alterations yet; maybe more pumpkin and less butter? See, the cookies came out a bit too chewy for my taste. I mean, that didn’t stop me from eating a TON of them, but I prefer my cookies as bit less… cake-y.

 

Any suggestions?