How far along? 21 Weeks
Baby Size: A pomegranate
Weight gain: 3.5lbs
Maternity clothes? I ventured into belly band territory this weekend. I’ll try it from time to time, otherwise it’s yoga pants ALL DAY!
Belly Button in or out? In with a few appearances occasionally.
Best moment this week: Pat feeling his first big movement from the baby.
Miss Anything? Surprisingly, no.
Movement: He is pretty active at night before bed, and he gives me a few kicks and punches when I first wake up to coax me out of bed.
Food cravings: Pho…
Looking forward to: Our baby growing big, strong, and healthy.
With Thanksgiving around the corner, we are all gearing up to feast! Remember, though it is human to indulge from time to time, eating to the point of making yourself sick is not fun for anyone involved (especially when you have a baby on board). Try the broccoli salad recipe below to add a delicious and nutrient dense side to your Thanksgiving feast.
If you are really craving sweets, as I hear is common in pregnancy, and in general, try out these chocolate lava donuts, which are a much healthier version of donuts, yet still as delicious as regular donuts. Finally, be sure to read my article from last year about how to Rebound From Thanksgiving, for some tips to getting back on track.
Broccoli, Almond and Cranberry Salad (Frugal Wellness)
Makes 8-12 servings (depending on size)
10 oz bacon (nitrate & hormone free if you can find it), cooked until crispy
2 heads of broccoli, or 1.5 lb broccoli
3/4 c slivered or chopped almonds
1/2 c raisins or craisins
1/3 c rendered bacon fat or olive oil
1/4 c red wine or apple cider vinegar
Salt and Pepper to Taste
– While the bacon is cooking, get out a large bowl.
– Trim broccoli into bite sized pieces, taking of the tough part of the stem.
– Add the broccoli to the bowl, along with almonds and (c)raisins.
– Once bacon is cooled, chop or use your hands to crumble up the bacon and add it to the bowl.
– Mix bacon fat, vinegar, salt and pepper, and pour over broccoli.
– Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.
CHOCOLATE LAVA DONUTS (Paleo Family Eats)
1/2 c coconut flour
1/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c maple syrup
1/8 c coconut or almond milk
1/4 c melted coconut oil
1 tsp chocolate extract (optional but makes them very chocolatey – I used mint extract).
Coconut oil for greasing pan – I used butter
Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. In another large bowl, combine wet ingredients and beat until well mixed (I used my standup mixer). Add dry bowl to wet bowl and mix until dry ingredients are blended well into mix. Grease donut or mini donut pan with coconut oil. Add mixture to wells, filling just below top (this part is messy because the batter is thick. Use wet fingers). Bake at 350 for 8 minutes for mini donuts and 11 minutes for full size.
CHOCOLATE LAVA TOPPING
1/2 cup chocolate of your choice (Enjoy Life chips)
1/2 tbsp coconut oil
Combine and melt in microwave. 30 seconds, stir, 30 seconds, stir. Dip cooled donut tops in chocolate and let cool a bit. Enjoy warm and gooey, or put in the refrigerator to harden the chocolate up.