I can’t remember a time I’ve been so incredibly sick that I’ve lost my appetite. Even when I had thrush and could hardly taste food, I still ate. The day after I gave myself food poisoning (totally my fault…expiration dates are more than a suggestion, it ends up), I was back to my regularly scheduled 3 meals/day. Nothing slows down this appetite and pregnancy has been no exception.
Oh, pssst. In case you missed it, I’m pregnant. Due October 10th. If you want all the details of our infertility journey, check out yesterday’s post.
I remember driving home from my first ultrasound at about 3pm. I passed by a Dairy Queen and it was like my Kia and stomach took over. Within seconds, I was staring at the drive thru menu thinking, “What the heck, Nicole?” And then, I settled on a Mini French Silk Pie Blizzard. It was quite possibly the best thing to pass my lips in quite some time and it was the first moment I felt like a crazy pregnant woman. I’m proud to share that since that moment in time about 7 1/2 weeks ago, I’ve limited myself to 1 other DQ visit (same order). Given the close proximity to my home and the fact that I can’t get to or from work, the grocery store, the gas station, the GYM without passing this DQ…this is quite the accomplishment.
Here’s the thing, though. I’m not only a dietitian (who loves French Silk Pie Blizzards and cheddar + caramel corn), but I’m now growing my most precious gift…nutrition is no joke. As much as I’ve caved on the indulgences, I’ve also been carefully watching my diet at the same time. You know, I’ve had chia seeds in my pantry since 2011 and I’ve used them maybe once. Good thing their shelf life is 5 years because I’m sneaking them into some creative places. Same thing with avocado and walnuts, and you should SEE the handful of vitamins I take daily (of course a prenatal, but add to that vitamin D3, 1200 mg fish oil, + 400 mg magnesium and 200 mg CoQ10 for these darn pregnancy headaches…). And my caffeine intake is next to nothing (::shudder::). I’m also going artificial sweetener-free (I didn’t do a ton, but it’s note-worthy).
And then there’s exercise. Of course hockey was nixed right off the bat. And then, so was running (because of the fertility drugs). But then, the OB disapproved of tennis until I was in my second trimester. I was left with walking, elliptical, biking, and the stairmill. I did some spin classes, but as a hockey playing runner and tennis star wannabe, these restrictions were…tough. If I thought I lacked motivation to workout before, taking away all the activities I love didn’t make things any easier. I am proud to say that I can walk at 4.4 miles per hour AND read my Kindle, however…that’s a skill I’ve acquired.
But if I’m being perfectly honest, pregnancy has increased my cravings for foods that are not-so-good for me, and drastically decreased my desire to keep active. Not. Good. However, I’m discovering that this is pretty normal (but no excuse).
The very good news is that while most women who love to cook find a lull in their desire to keep busy in the kitchen, mine has never waned. *knock on wood*. I’m still meal planning, cooking, and drooling over healthy meals to make at home. I’m shopping with my grocery list and steering clear of the grocery store’s traps…fairly well. 😉 I’m also spending weekend time baking up healthy items to grab-and-go for busy work days. The only thing better than one of these Healthy Whole Wheat Blueberry Muffins this morning would be adding to it a piping hot latte. So, you enjoy the latter for me, mmkay?
- 2 cups whole wheat pastry flour or white wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- 2 eggs
- ¾ cup unsweetened vanilla almond or coconut milk
- ¼ cup unsweetened applesauce
- ¼ cup honey
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 350 F. Line a muffin tin with 12 liners or lightly grease; set aside.
- In a large bowl, whisk to combine the flour, baking powder, and baking soda; set aside.
- In a medium bowl, whisk together the sugar and eggs until well-combined. Add the milk, applesauce, and honey; whisk well.
- Mix the wet ingredients into the dry with a spatula until moistened throughout. Fold in blueberries. Scoop batter evenly into muffin wells and bake for 18-20 minutes or until an inserted toothpick is cleanly removed. Allow to cool for several moments in the muffin tin before transferring to a wire baking rack to cool completely.
Weekly Menu: April 6th – 10th
- Sunday: Chipotle Shrimp Bowls with Cilantro-Lime Cream Sauce
- Monday: General Tso’s Tofu
- Tuesday: Creamy Chicken, Sausage, and Spinach Pasta
- Wednesday: leftovers
- Thursday: Beer, Cheddar, and Bacon Risotto (ahhh, sinful! This will likely get pushed to Saturday night for my best friend and I to enjoy)
Back to the grind and it looks like one busy, busy week + vacation catch-up. Boo.