Nectarine Green Smoothie

I’ve been loving smoothies lately.  I make a large batch in the morning, and keep them on hand for those times Arren just refuse to be put down, which happen quite often.  Arren just loves his mommy’s bony arms.  During those times its extremely difficult to even try to make something to eat, and I’m still learning how to eat with one hand while holding a growing baby with a floppy head with the other, its not as easy as you would think!

Smoothies have become my go to meal replacement, I keep telling myself that it wont be like this for long and soon he wont need me as much anymore so right now I’m taking the cuddles when I can get them and just really enjoying this time.  These smoothies really give me that extra boost to be the best mother to him I can possibly be.

This is my go to smoothie recipe, the sweetness of the nectarines and the tangy-ness of the lemons make this a sweet and sour treat that I just can’t get enough of.  Filled with all that good for you ingredients that keep me going while breastfeeding, and squat bouncing with a baby.  The best workout I’ve ever had has been having a baby.  I’ve really started getting creative with my bounces,  Arren really enjoys all the strange bounces.  What can I say I apparently make them weird, but I make a damn delicious smoothie too!

NECTARINE GREEN SMOOTHIEserves 2

Ingredients

  • 2 soft nectarines, washed and chopped
  • 1/4-1/2 a small cucumber, washed and chopped
  • 1 banana, chopped
  • 1-2 lemons, juiced.  Depends how lemony you like it.
  • zest of 1/2 a lemon
  • 1 tbsp minced fresh ginger
  • 1- 2 cup kale
  • 1 1/2 cups – 2 cups water
  • sweetener to taste
  • ice

Directions

Place everything in a blender and blend until smooth.  Pour into a glass and serve! Easy as that.

Date Energy Bites

If you know me you  know I hate gluttony, its just one of my pet peeves, I’m all about moderation and eating a healthy diet that’s light on the planet; I want to leave behind a light footprint on the planet.  As light as I can in this day and age.  You’re probably wondering where I’m going with this, and why I’m talking about this on a date recipe?  Well, it all started with Tim Noakes.  Man, I don’t know the guy, but boy do I dislike him.  If you don’t know who he is he created the banting diet.  A diet I feel is not environmentally light and is just really damaging to the planet.  After receiving a cookbook of this guy as a gift and trying to see if there is actually anything I would make in the book, I just got more irritated.  I’ve made a few banting recipes for my parents in law who are on this diet, and I just hated it.  Its so heavy on dairy and meat, it even made Carl sick when he ate it.  I mean 3 cups of cheese, mixed with another cup of soft cheese all mixed in with an insane amount of eggs and just to top it all off lets just add a truck load of meat, I don’t know if its just me, but that does NOT sound healthy to me.  I mean, hello cholesterol?  As I was flipping through this cookbook, wondering whats wrong with this guy, I came across a date ball recipe.  I stopped because you know I didn’t think date balls required a lot of ingredients.

Boy, was I wrong!

As I went through the ingredients list, my anger for this man just reached a level I didn’t think  it could reach.  Eggs in date balls? Cream in Date balls? Why does everything have to contain eggs with this guy! I don’t think eating such a large animal product diet is good for the planet, we all share this planet and  I think his diet is so popular here, because people here don’t want to eat consciously and think about where their food came from.  The idea of skipping meat for one meal is impossible to some.  Yes, you will lose weight on a gluten free sugar free, high fat and meat diet, but what about your environmental impact.  Okay! Okay! rant over.  I’ve just been mulling about this for so long and felt like I Just needed to get it off my chest.  So lets get on to this recipe.

Medjool dates are just the best thing to ever come out of nature.  Its natures delicious candy, that I now believe really helped me with my short labour time ( 1 hour and 5 minutes).  These little energy bites actually got created thanks to my intense labour preparation.  I was expecting the standard 6 hours at least labour, so for weeks I was preparing little energy boosters to keep Carl and my midwives going.  During the last couple of weeks of waiting for my baby to arrive ( better late than never I suppose), I was starting to get a little tired of waiting and craved a whole lot of comfort food.  Lamingtons was one of those cravings.  I was out of gluten free flour and really didn’t feel like baking and decided medjool dates are yum, but could be yummier.  Anything dipped in chocolate pushes even the most boring recipes over the edge.

These are really easy to prepare, the hardest thing is making a double boiler to melt some chocolate or you can just use a microwave, will keep your energy up and give you the boost you need with a whole lot of delicious to go with.

DATE ENERGY BITES – 10 bites

 

Ingredients

  • 10 soft medjool dates, pitted
  • 1/2 cup dark chocolate, the darker the better. We like 85% – 90%
  • 1 tsp coconut oil
  • 1/2 cup coconut flakes
  • 10 roasted almonds

Directions

Place an almond in every medjool date.

Place the dates in the freezer for 5 minutes, it will make the chocolate stick easier.

Place the chocolate and coconut oil in a small bowl and microwave until soft.  Remove and stir until completely melted.

Dip the dates into the chocolate, get it completely coated and dip in coconut flakes, get it completely coated.

Place on plate and chill in the fridge until set.

I tried these with different toppings like chia seeds, with just the chocolate and goji berries, but the coconut flakes one is my favourite.  Feel free to experiment until you find a topping you just can’t get enough of.

Healthy Date Squares (sugar free, gluten free, vegan)

Date squares are one of those recipes that make me think about my grandmother, she would always have date squares, fig bars and jam cookies at her house and as a snooty little kid, I always wondered what her deal was.  I mean where is the chocolate? why is she always shoving a jam like spread in all the sweet things and why can’t we just dip this in chocolate? I remember never wanting to try her “healthy” weird things, but when I got older I tried a date square and man oh man! did I love it! the sweetness of the dates with the buttery crust had my head spinning in a whirlwind of love.  Back in the day I classified that as me being healthy, and with such large quantities of sugar and butter, you know its really not that good for you.

As I’ve been trying to eat my large quantities of dates a day for an easier labour ( I’ll let you guys know if it works) I’ve gotten really tired of eating it in oats or smoothies.  I just started not being able to hit my date quota, so these little healthy date squares are my solution!  They are a tasty healthy treat filled with good for you ingredients, made with a small amount of sweetener in the crust, because come one guys! Dates are sweet enough! and coconut oil instead of butter.  its the perfect little grab and go snack that everyone will love.

HEALTHY DATE SQUARES16 squares

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Ingredients

  • 2 cups rolled oats ( gluten free)
  • 1/2 cup ground flax seeds ( I just add flax seeds to the rolled oats while blending it to give it a nice roughage kind of consistency)
  • 1/4 cup melted coconut oil
  • 5 tbsp liquid sweetener
  • 1/2 tsp cinnamon
  • 1/2 tsp xantum gum
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 cups pitted dates
  • 1 tsp vanilla
  • 1/2 cup boiling water

Directions

In a bowl add the dates, 1 tsp vanilla and boiling water.  Stir around until covered.  Let sit.

Preheat oven to 350 degrees F/ or 180 degrees C.

Add the oats, flax seeds, cinnamon  and salt to a food processor.   Process until you’ve reached the consistency of a wholewheat flour, not to flour like.

Add the sweetener, xantum gum, vanilla and coconut oil.  Pulse until it forms a dough.

Grease a pan.  Take 2/3 of the dough and press it tightly into the pan, making sure its nicely pressed.  Wipe down your processor and add the dates mixture,   Pulse until smooth.

Spread the date mixture over the oats mixture, spreading evenly.  Take the rest of the oat dough and spread it over the date mixture and keep pressing it down.

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Bake for 20 – 35 minutes or until lightly golden all over.  Remove from oven and let completely cool before cutting.  Serve.

Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick.  Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat  lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday.  So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night!  Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits.  So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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Gluten Free Sugar Free Pumpkin Pie bars

I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y.  Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars!  When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!

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I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both?  What ever it is, all I know is I need to make more. STAT!

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What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t  even need to feel guilty while binge eating these.  The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!

GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS  – 9 – 12 bars

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Ingredients

Crust

  • 4 tbsp honey or maple syrup
  • 1 tbsp blackstrap molasses
  • 1/2 cup coconut oil ( at room temperature)
  • 1 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 1 can pumpkin puree or 2 cups puree
  • 1 cup coconut milk
  • 1/2 cup honey or maple syrup – Increase it if you want it sweeter
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp tapioca starch
  • 1/2 tsp xantham gum – optional its creates a firmer filling
  • 2 tsp vanilla extract
  • 1 and a half tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Directions

Crust

Preheat oven to 350 degrees F/ 180 degrees C.

In a large bowl, mix together the honey, coconut oil and spices, until creamy.  You can use a hand blender for this, I just used my trusty hand.

Fold in the coconut flour and mix until it forms a dough.

Press the dough evenly in a prepared pan and bake until slightly golden about 5 – 8 minutes.  Remove from oven and let cool.

Filling

Place everything in your blender and blend until well combined.  Taste the mixture and adjust seasoning to your preference.    Pour the filling into the prepared crust and spread it around evenly.

Bake for 20 – 40 minutes or until the pie is firm but still jiggly.  Let cool and place in the fridge overnight to properly set.

Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!

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an instant of life captured for eternity

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^^ Found this really inexpensive chest of drawers for the baby’s room and gave it a little make over.

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^^ I wanted more of a woodland green, but I just didn’t have enough paint stainer to get it there.  Happy surprises, because I really like the way it turned out.  Later on I spray painted the knobs gold.  Walking around with a face mask, while pregnant felt like a ridiculous sight, but things need to get done!

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^^ Nursery break! I’ve been desperately looking for a fiddle fig tree, with no luck at all.  I’ll find you my beautiful planty friend!

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^^ Made the best sugar free, gluten free pumpkin pie bars ever! It was like magic in my mouth, the gingery crust, made me feel like crying tears of happiness! I was floating my own boat hard while thinking I’m a recipe genius!

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^^ My cute little kitchen friends.

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^^ Protein shake in the baby’s room!

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^^ Kind of done with the baby’s mobile, I still feel like I’m missing one little woodland friend? What do you think?

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^^ The guinea fowl family on our walk again, these guys really know how to make you feel bad, when you try to pass them, and they all scatter like you’re the biggest murderer on this planet.

Hi friends!  Whew! Its been a couple of days hasn’t it?  I’ve just been so busy with all lives demands and trying to get everything ready for the baby! I still feel like I have so much to do and buy!  I’m starting to feel just a tad overwhelmed, but I downloaded the hypnobabies app on my phone and its just the best thing to listen to!

I feel like this week has been a whirlwind for the entire world……I try to keep my blog neutral and easy, but what is going on with the world? I’m still in so much shock about the US elections and the effect this will have on all the other countries and I just can’t believe people chose fear again so soon after brexit.  In the beginning of the year I couldn’t wait to see what humans were going to do next and now, I’m like how is such a racist, sexist, completely insane man, going to be president? but who knows maybe this will be the time were people stand together and realise fear is not the answer, we should live with kindness and treat people kindly.   Okay! Rant over!  I felt like I needed to say something about all the craziness right now!  Things will get better, the earth is too beautiful to not care!

Mung Bean Fritters with a Peach Chutney ( Gluten free, vegan, Sugar free, High Protein)

Mung beans, might sound like something completely new to most people, but they’ve actually been used in Ayurveda diets in India for centuries! Mung beans are considered a cherished food in ancient Indian practices, that’s been used as a medicine since 1 500 B.C.  These little green beans are filled with protein, fiber, antioxidants and phytonutrients, for such a small bean they sure do pack a nutritional punch!  No wonder they are used as medicine.

When I think about Mung beans I think about the one time Carl and I were shopping in an Asian Supermarket somewhere, and without paying much attention to the floor, because who really looks at the floor in a grocer, I stepped on a ripped open bag of mung beans, I remember just really crushing them with my feet, I continued walking like nothing happen just to see Carl looking just as confused as I was, about what he just stepped on.  After a lot of giggling we continued on with our shopping, only to go back to that same section to see a worker scooping up all the mung beans, sealing it, reweighing it and putting it back on the shelf.  Since that day I only buy things that are really sealed and I really, really wash my rice and legumes!  Let that be a lesson to everyone! Unless you like the taste of shoe with your bean! Wash all your legumes like someone might have stepped on it somewhere!

These fritters don’t taste like dirty shoe, they taste amazing, unless of course you’re into the dirty shoe taste! Is quick to prepare after the soak! and is accompanied with the most amazing peach chutney!  The chutney compliments the spices of the fritters amazingly is sugar free, raw and will just make you want to dip everything you can find.  If you love Indian food you will love this recipe.

HEALTH BENEFITS OF MUNG BEANS

  1. Helps lower high blood pressure.
  2. Contains antioxidants that fight cancer development.
  3. Provides a high amount of Protein
  4. Can help prevent type 2 diabetes
  5. Boost Immunity and protect against viral infections
  6. High source of vitamins and minerals.  Mung beans are loaded with folate, magnesium, b vitamins, manganese, zinc and calcium.  That’s a whole lot of goodness in one small little bean.
  7. Helps with weight loss
  8. Can help decrease PMS symptoms.
  9. Easy to digest.

Why you should soak your legumes? when you soak your beans overnight and rinse them well, it makes them easier to digest and takes away the gassy element that beans sometimes gives you.  It also helps remove phytic acid that can cause tooth decay.

MUNG BEAN FRITTERS – 18 fritters

Mung Bean Fritters

Ingredients

  • 1 cup mung beans soaked in enough water to cover it overnight
  • 1/2 cup water
  • 1 clove garlic, peeled
  • 1 tsp cumin seed
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fresh grated ginger
  • 1 cup chard or kale leaves
  • 1 medium carrot grated
  • 1 small zucchini, grated
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh cilantro optional
  • salt and pepper to taste
  • oil for frying

Directions

Blend the soaked and rinsed well mung beans with the water, garlic,cumin seed and kale, until it looks like a smooth pancake batter.  Add more water if it needs to be a little less thick.

Stir in the coriander, turmeric, ginger, carrot, zucchini, green onions and cilantro.  Season with salt and pepper.

Heat some coconut oil, in a large skillet over medium high heat and spoon the mixture onto the hot skillet, I try to get them to be all nice and flat by smoothing them out at this stage.  Cook about 3 – 4 at a time.  Cook for 3 minutes on each side or until golden brown on both sides. Continue until the batter is done.

PEACH CHUTNEY

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Ingredients

  • 2 peaches, chopped
  • 1 tsp raisins
  • 1 tsp goji berries – optional, or just add more raisins
  • 1 tbsp fresh lemon juice
  • 1 tbsp liquid sweetener
  • 1/4 tsp fresh ginger
  • pinch cinnamon
  • pinch ground cardamom
  • pinch cayenne pepper
  • pinch coriander
  • fresh cilantro

Directions

Place everything in a blender and blend until blended together, but not completely smooth.  Taste and adjust spices.  Serve on top of the fritters.  YUM!

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Healthy Chocolate Coconut Overnight Porridge ( Vegan / Gluten Free)

I’ve been on a serious breakfast kick lately.  Give me anything that’s fast, that will keep me going until the afternoon and I’m willing to give it a try.  Right now I’m in the serious grazing part of my pregnancy, I never feel completely full and I’m always on the look out for my next snack and when I can’t have it immediately I feel like a complete wreck.   If it didn’t make me feel like a completely irrational drama queen you would probably find me curled up in ball wondering what did I do to deserve such a food-less world even if the fridge is completely stocked, I just have to make something.

That’s why I’ve been going crazy for anything overnight, put things in a jar, shake it up and forget about it until morning.  At one point I felt like I was a little bit too addicted to my iron rich overnight oats, instead of calling the overnight oats helpline for addiction I decided I need to add some variety to my mornings, but yet be filling enough not to make me sulky in public when I get hangry 15 minutes later, it should be filled with protein and just make me feel good while eating it.  That’s how this gluten free, coconut flour, chocolate-y slice of heaven in a jar was created.  Filled with a whole lot of good for you ingredients, like ground flax seeds, chia seeds, banana, protein powder and really yummy coconut flour, how can you go wrong with something that’s just so right.

Coconut flour overnight porridge

A word of advice, don’t be all willy nilly with your coconut flour, otherwise you might end up with coconut flour-aggedon.  The one evening I felt a little tired and didn’t count my tbsp properly, and because  coconut flour is just as hungry as I am, I ended up with 3 days worth of porridge for 2 people.  I wasn’t complaining.

CHOCOLATE COCONUT FLOUR OVERNIGHT PORRIDGEserves two hangry people

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Ingredients

  • 4 tbsp coconut flour
  • 3-4 tbsp chia seeds ( depends how thick you want it
  • 1 tbsp ground flax seeds
  • 1/8 tsp Himalayan salt
  • 1-2 tbsp cocoa powder
  • 1 tsp vanilla
  • 1 overripe banana, mashed into a puree or a normal yellow banana blended smooth
  • 2 tbsp hemp seed powder (optional)
  • 1 cup non dairy milk
  • 3/4 cup water
  • sweetener of choice  ( I cut up some dates really small or add a couple of dates while blending the banana for a sweetener)

Directions

Mix the dry ingredients into a big enough jar, or two smaller jars.

Stir in the milk, water, banana and vanilla.  Stir well until all the coconut flour clumps are gone.  Or shake vigorously with the lid tightly sealed.

Place in the fridge overnight.

Coconut flour Overnight Porridge

Remove from fridge, if its a little bit too thick add more milk till desired consistency and serve with your favourite porridge toppings, I would suggest a drizzle of nut butter, almonds, yogurt, fruit and a drizzle of sweetener.  Sit back and enjoy your healthy, yet decadent dessert….. I mean breakfast.

What I ate: 31 Weeks Pregnant

I’ve been TIRED lately! Like getting up in the morning only to want to get back into bed kind of tired.  I really don’t have a reason to be tired except I’m making a human that loves to kick me from all angles.  I swear this baby just loves to flip around and kick me in new and interesting places all the time.  We’ve started going for early morning walks around our neighbourhood to get some time together and really enjoy the outdoors before it gets unbearably hot.  On our little walk we discovered the cutest little park, if it wasn’t for all the tagging on everything, it would look like the most magical park in all the land.  Little squirrels and cute little fluffy animals running around playing on the big trees, green grass that you just want to roll in an regret later and a large slide that I want to take for a spin!

I’m still feeling pretty good, I mean I’m tired, but I’m not exhausted.  Its a bearable tired that hits me occasionally, in reality I’m getting off lightly!

I’ve been feeling like a ball of stress and realised its not good for me or the baby, so I’m avoiding stressful situation and trying to meditate away everyone’s little pregnancy pokes.  Lets get to what I’ve been eating.

BREAKFAST

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^^ Not surprising, I’ve still been on my Iron rich overnight oats kick and Moringa coconut chia overnight porridge kick lately.

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^^ See I add more variety to my breakfast.  To the left raw buckwheat porridge with fruit, this is one of my favourite breakfast of all time now! To the the right a power green smoothie bowl topped with chocolate buckwheat granola, fruit and coconut.

Snack:

If I get snacky I still grab my omega peanut butter with added flaxseed oil for a little pick me up.

Lunch

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^^ Still just eating my kale salad, baby gets angry when I don’t have my daily lunch kale salad.

Dinner

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^^ Dinner has been a whole lot of different things to the left a really  veggie cottage pie with spouted lentil a whole lot of veggies and topped with a broccoli, cauliflower and kale pureed topping.   To the right: a falafel bowl with spouted chickpeas, a homemade tahini dressing, salad stuff and a cauliflower kale rice.

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^^ Other nights we had a healthy sweet and sour stir fry with carrot noodles and a rocket, baby spinach nectarine salad to go with sprouted red lentil fritters.

cauliflower leek soup

^^ and I can’t forget this crazy good Cauliflower leek soup!

Snacks:

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^^ I’ve been making some healthy snacks on the go for quick snacking.  On the left a gluten free, sugar free black bean, chia seed and hemp protein bar.  So amazing! and to the right a flax seed date and black-strap molasses square, so good and even better for you, an easy way to get my 6 dates a day in.

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^^ I finally found some watermelon and it was just the best thing ever! Now if I could only find mangoes my pregnancy cravings will be satisfied.  I also enjoy my little rooibos latte here and there.

Vegan Protein Shake

^^ Our blender has been acting up again, I guess its not suppose to withstand the daily abuse I put it through.  So I’ve been having my Protein shake whenever I can.  I get sad when I can’t have it everyday.

I’m feeling prepared mentally and physically for my home-birth and I’m getting more and more excited everyday to meet our little baby!  Just need to finish the last bits of things and it will be smooth sailing from here on out!

 

30 Weeks Pregnancy Update

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I can’t believe that today I’m 30 weeks pregnant and 5 days!  EEEK! It feels this pregnancy is just getting away from me! and I haven’t really had a moment to just sit back and enjoy it.    We’ve been in an insane rush, moving into our new place, waiting for things to arrive and trying to make this place a home before the baby arrives.  One of the first things we wanted to get done was our bedroom, we have the cutest little spot set up for baby A’s arrival and we are so close to being done completely with the room.  Our bedroom is on the top level of the house, so we are setting up the nursery for day time use, because we’re always doing something downstairs.

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^^ Sometimes when you ask your husband to take a photo you will get stuck with gems like this or 10 different photos of you trying to fix your scarf while saying wait.

 

I just can’t believe we are at 30 weeks already! My list of stuff to get done seems to be getting bigger and I’m starting to feel a little overwhelmed! we have to get more cloth diapers, but I just order some biodegradable disposable diapers for the first week of baby A’s big arrival.  I’m preparing myself for a  really cranky baby that can’t believe how bright and hot the real world is,  having some biodegradable disposable diapers seems like bliss!

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How big is baby : about the size of a cabbage.

Pregnancy Symptoms: After all the moving, carrying stuff around, moving a couch around while Carl wasn’t around, Yes, I know I suck at being pregnant, but I just couldn’t wait! ( I was always safe guys! don’t worry) I had a moment of low blood pressure during the week, it was nothing a homemade electrolyte drink and salty popcorn couldn’t fix, but man it knocked me off my feet!  Some days have been so busy that I didn’t have time to eat healthy or I find myself accidently skipping meals, so I’ve tried to make more healthy snacks that’s quick to eat and can be eaten anywhere.  I’ve made some sugar, free gluten free chia seed protein bars, gluten and sugar free date squares and try to keep vegetable sticks close at hand now.  Baby never seems happy at lunch unless a Kale salad is involved, baby loves kale.

Sleep: I’m still sleeping wonderfully at night (Knock on wood) I hope this continues, because I get grumpy when I don’t get my beauty sleep.

Cravings: I’ve been craving watermelon and mangoes like crazy during this pregnancy, but haven’t been able to find them anywhere,  they’ve been out of season.  Hopefully I get to enjoy some soon.

Movement: Baby is always going crazy in there and just kicks me right in the ribs every second.  I’ve actually seen baby’s foot just resting on my rib, like its nothing but a thang.  I like poking at it until I get a hard kick.  Yes, I obviously deserve the kicks.

Moment of the week: Painting the baby’s nursery, painting the horns of a clay deer gold and starting to decorate the bottom nursery.  After a lot of talk about what to do with the nursery, I really wanted to do a black and white nursery, until Carl made a comment that its going to look like our baby is in Norwegian prison, but it will all be okay, because when baby is done serving time, they will be able to be placed back into society without a problem.  I decided maybe a black and white nursery wasn’t for us, instead we’ve settled on a boho woodland themed nursery, it seems so fitting,  we saw a a fox while walking around in Dublin, when little baby was conceived. I can’t wait for our cute little fox.

Exercise:  Still doing 30 -45 minutes of cardio, weight training and stretching everyday during the week and walking for an hour and a half or more on the weekends.

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So far everything is going wonderfully, I feel strong, mentally and physically.  I’m ready for this home birth and can’t wait to meet our little baby.