I’m 18 weeks pregnant this week! I feel like my belly is getting bigger by the minute. 😂 I’ve put on 10lbs so far. My doctor tells me that’s the perfect amount for someone my size and age. 💪🏻
I’ve been careful about my weight gain. You don’t want to gain too much, but you also don’t want to not gain enough. While I do monitor how much I’m gaining, I have been enjoying myself. I keep up with my workouts but I don’t deprive myself of any food I may be craving at the moment.🍔
I’m not one who gets a consistent craving. I sort of wish I was. I always wanted to get one of those weird cravings some women get. A friend of mine craved cucumbers her whole pregnancy. She would literally eat a cucumber like a corn on the cob. Another craved pickles and peanut butter. I have a new craving every day. It’s never anything crazy. It’s things like an apple with peanut butter, popcorn, ice cream, avocado toast, eggs, sandwich, etc.🍦
I still have 22 weeks left, so there’s still hope for a crazy craving! 🍩
I’m one of those crazy moms who is really cautious about what they eat/drink while pregnant. My child can’t make healthy decisions yet so I make the healthiest choices I can for them. Below is a list of things I personally choose to avoid while pregnant:
🔹Fermented drinks/juices like kombucha
🔹Caffeine (Coffee & Tea)
🔹Raw or undercooked meat/seafood
🔹Non organic fruit and veggies
🔹Meats that aren’t hormone free
🔹High mercury fish
I like making sure everything I eat is mostly organic and completely hormone free. I want my child growing in the healthiest way they can and that begins with the food I eat! I can’t expect a healthy child if I’m not healthy myself. I love many of the items on this list but it’s worth sacrificing not having them for the health of my child.
Do you ever notice you miss things the most when you can’t have them?
Being pregnant I have been seriously missing sushi and deli sandwiches. I couldn’t tell you the last time I had sushi (when not pregnant). But now that I can’t have it, I want it. Any time I see a sushi restaurant I swear my mouth starts watering. But all the days before I got pregnant, sushi wasn’t even on my radar. 😂
I’m not a huge sandwich person but I want one now that I’m told I can’t have them! My doctor doesn’t want me eating any form of deli meat or processed meats. That’s due to the risk of listeria and other bacteria. Yes they say some deli meats are ok to eat because they are sprayed with a preventative before packaged to prevent listeria. But the fact that it has to be sprayed with a chemical makes it a no go on my list. I’d like to avoid any over processing and chemicals if at all possible!
So for now I’ll just dream about those foods I can have and countdown till the day I can have them again. Although when that day comes I probably won’t even want them. 😂
You’re supposed to keep up your iron levels when pregnant. So what better way than a steak from Del Friscos! Ok yes there are other sources, but when this is an option you know I’m going to take it!
Women need 18 mg per day of iron. Pregnant women need about 27 mg. An 8oz filet contains roughly 4 mg of iron. Spinach, oysters, broccoli and legumes are great sources of iron as well if beef isn’t your thing.
Unfamiliar with what iron does in the body? Here’s a short explanation…..iron is a component of hemoglobin, the substance in red blood cells that helps transport oxygen through the body. Iron is also necessary in helping maintain healthy skin, hair and nails.
Keep your body strong from the inside out! Make sure you’re getting the proper amount of iron each day!💪🏻
I think it’s funny when I hear someone say “You’re going to have to work harder to get your body back after this second baby.” It makes me laugh every time I hear it. Is my body going somewhere? Did it get lost? 😂
Having a baby doesn’t mean you LOSE your body. Yes your body changes but it’s still there! People keep telling me it’s harder to get back to your old shape after baby number two. Is it really? Or is that just an excuse we use?
I actually liked my body better after I had Ryder. It took me some time to lose the extra baby weight but I like to think I bounced back pretty well. I wasn’t one of those IG moms who got back to pre baby size in 5 months. It took me a full year. But I did it and I was beyond proud of myself and loved how I looked. No I don’t have my 20 year old body. I probably never will and I’m ok with that. But this 33 year old body is pretty resilient and it’s been good to me.
I think this time around I’m going to enjoy myself (and food). I was so paranoid while pregnant with ryder, that I wouldn’t get back to my original size. I put so much stress on myself mentally, that I don’t think it was very healthy. Now I know I can get back to a good size with a bit of hard work. So I’m not going to stress this time. I don’t plan to go overboard and eat everything in sight and skip workouts! But I will treat myself if I want! And if my body is too drained to workout, rather than force myself to go to the gym, I’ll rest. I can try again the next day. Everything in moderation and at my own pace.💙
Everything you eat either fights disease or feeds it. Did you know that sugar is like fuel for cancer? Cancer feeds off sugar therefore fueling rapid growth of cancer cells. Cancer cells uptake sugar at 10-12 times the rate of healthy cells.
The most simple forms of sugar are single molecule sugars, like glucose and fructose. This is why refined carbs like white sugar, white flour, soft drinks, etc should be limited or avoided for anyone with cancer.
(There is also evidence that some cancer cells feed on amino acids or lipids.)
Understanding how your body works and what works best for it are SO important. Help your body fight against illness and disease by feeding it things that support it.
Nothing goes better with cold weather than a nice hot bowl of chili! I typically do a traditional Texas chili but I changed it up a little last night. Here is the recipe for my turkey and butternut squash chili!
🔹8 oz butternut squash cubed
🔹2 tbsp Chile rub
🔹1/4 oz cilantro
🔹15 oz crushed tomatoes
🔹12 oz ground turkey
🔹1 oz cheddar-Jack cheese
🔹2 oz sour cream
Halve and peel shallot. Dice halves. Core tomato and dice. Stem and mince cilantro.
Place a large nonstick pan over medium heat. Add 2 tsp olive oil, butternut squash and shallot to hot pan. Stir often until squash is browned and begins to soften. 7-10 minutes
Add turkey, half the Chile rub and a pinch of pepper. Stir often, breaking up meat with a spoon until no pink remains.
Add crushed tomatoes and 1 1/4 cup of water and a pinch of salt to pan. Bring to a boil. Reduce to simmer and cook until thickened. 10-12 minutes
Taste chili and stir in remaining chili rub if desired. Plate dish with cheese, sour cream and cilantro