I’m soon-to-be 32 weeks pregnant and starting to feel every bit of it.
My stomach capacity is lessened due to the size of baby. I’ve been making my dinner plate, only to share half of it with Mr. Prevention. I wish it were more often that my eyes are bigger than my stomach, but that certainly seems to be the case as of late.
So it probably goes without saying that I’m out of breath nearly all of the time…or so it seems, and the back pain is still very much so present. I told my trainer today that I was ditching him next Monday in lieu of a massage. He didn’t even give me a hard time about it, either. A mama-to-be has NEEDS.
Speaking of needs, I continue to read about the importance of exercise in pregnancy. Exercise has many benefits, of course, but aiding in a successful delivery tops the list of perks for me…especially after attending our first child-birthing class last week. Tonight, the couples will be split up so the ladies learn all about breastfeeding and the guys are united with new dads to go through a “Daddy Bootcamp”. It should be interesting…
I digress. I’ve been keeping up with workouts quite well. A lot of core and strength workouts with my trainer, along with elliptical and biking for cardio. Walking continues to be the one workout that causes the most strain on my lower back and the less I can walk, the better I feel. Sadly.
Along with walking, we can add standing to the list of activities that wear on my back throughout the day. My job has me up and down all day long, which has been helpful in keeping me moving, but without excess. But by the end of the day, I’m ready to be a couch potato. Literally.
Dinner has to be quick and easy. HAS TO BE. Otherwise, take-out is sounding better and better all the time (and why I continue to crave lunch meat, I’ll never know…all I wanted yesterday was a Beach Club from Jimmy Johns and I probably haven’t had one of those since college).
Quick and easy dinners are something like this Spicy Honey Mustard Chicken Stir-Fry — one pot meal that’s ready in 30 minutes or less. Yes…please! Of course the flavor was great, too…and healthy to boot.
- 2 tsp cornstarch
- ½ cup reduced-sodium chicken broth
- 3 Tbsp smooth peanut butter
- 4 tsp lime juice
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 tsp reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- ½ tsp hot sauce
- ⅛ tsp cayenne pepper
- 2 tsp canola oil, divided
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1 lb asparagus, woody ends trimmed and stalks cut into 3-inch pieces
- 1 red bell pepper, thinly sliced
- 1 small yellow squash or zucchini, sliced
- Hot cooked rice, optional
- In small bowl, whisk to combine the cornstarch, chicken broth, peanut butter, lime juice, dijon mustard, honey, soy sauce, sesame oil, hot sauce, and cayenne pepper.
- In a large, nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add chicken and stir-fry for 5-7 minutes or until chicken is cooked through; remove chicken and keep warm.
- In the same skillet, heat remaining teaspoon of oil. Once hot, add the asparagus and cook 3-4 minutes. Next, add the bell pepper and cook 2-3 minutes before adding the squash/zucchini. Cook vegetables until crisp-tender. Return chicken to pan and stir sauce; toss vegetables and chicken with sauce to coat; cook 2-3 minutes or until thickened. Serve over rice, if desired.
Busy day…busy WEEK. But can’t wait for our baby shower on Saturday!