Welcome back everyone!!! The last month has been fabulous. I’ve finally entered my 3rd trimester and I actually feel and look pregnant. Because I officially have a mushy brain and forget things frequently I’ve become obsessed with journaling and picture taking. Husband and I have been working hard to capture all the special moments during our first pregnancy. Here are some pictures of my changing belly. ☺
The number game has been interesting. I’ve tried not to pay too much attention to the scale, but in all honesty that’s impossible. All I want to do is make sure our little man has everything he needs to grow up happy and healthy. Of course the athlete inside had me setting a weight goal the day I found out I was pregnant. 30-35 lbs is what I decided to aim for. When I told my husband of my weight goal I knew right away he was confused. He had a look that said “If a baby is going to weigh 8.5-9.5 pounds why on earth are you gaining 30-35”. Ok, maybe he didn’t have any sort of “look” but my sensitive pregnant self thought there was a “look”. I took the time to quickly educate him about where the weight comes from and why it’s important.
So, at 30 weeks I’ve gained a total of 17 pounds. The 3rd trimester is supposedly where you pack it on so I’m hoping these last 10 weeks will allow me to gain about 1 pound a week. Sometimes I get worried, that I won’t gain enough but my doctor says I’m just fine. Baby Turners heart beat is strong and he’s measuring 12 days ahead of schedule. He kicks like crazy and he’s got to be long because I can feel him at all ends of my belly. He rolls and flips around like a gymnast! My stomach is measuring exactly where it should even though it looks smaller than other women in their 30th week. It’s amazing how different all moms are and how different each pregnancy is.
FOOD FOOD FOOD
During pregnancy doctors and nutritionists say you should add approximately 300-500 extra calories to your diet each day. For most it’s easy to just add an additional snack, but I already eat 5-7 small meals a day. Eating another might push me over the edge. So, I decided I would keep my diet pretty similar and gradually add extra calories throughout the day. How do you do that, you ask? Here are 2 of my favorite recipes for a protein snack with the added baby calories.
(NORMALLY I WOULD EAT HARD BOILED EGG WHITES AND A PLAIN SWEET POTATO)
I love cooking my snacks in muffin tins. They are perfect for portion control and make packing meals to go easy.
• 1 yellow onion, finely chopped
• 1 red pepper, finely chopped
• 2 carrots, peeled and finely chopped
• 1.25 pounds ground turkey (at least 90% lean)
• 2 egg whites
• 1 packet taco seasoning mix (preferably reduced-sodium)
• 1/4 cup ketchup
Preheat oven to 425° F. Liberally coat muffin tray with oil spray and set aside. Coat a large skillet with oil spray and sauté the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature. In a large bowl, add the ground turkey, egg whites, cooled vegetables, taco seasoning packet, and ketchup. Using your hands, mush the ingredients together until they are fully mixed. Divide the turkey mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes. NOTE: The mini turkeyloaves will generate some mushy goo on the top… simply wipe it off and discard after they cool. Whipped sweet potato frosting: Bake 4 medium sweet potatoes, remove the skin, and mash the potatoes with 1 tablespoon skim milk and 1 to 2 tablespoons honey, salt to taste. Frost each mini meatloaf with a large dollop of whipped sweet potato.
EASY EGG WHITE CUPCAKES
• 2 cartons liquid egg whites
• 1 bag frozen or fresh spinach
• 1 red pepper, finely chopped
• 1/2lb turkey bacon
• 1 cup shredded cheese of your choice
Preheat oven to 375° F. Place the cupcake liners in the muffin tins. Fully cook the turkey bacon and cut into small pieces. Put a couple small pieces of bacon in each muffin tin, sprinkle with cheese and fill ¾ of the way with liquid egg whites. Sprinkle the tops of the egg whites with spinach and finely chopped red pepper. Bake 15-20 minutes.
Stay tuned for my next blog where I plan to share some of my workouts as well as my #1 secret to a happy exercise plan…. ☺