32 Weeks

Apr 27, 2012

Well another week down, only 7 more weeks of work left and 8 more weeks until the due date! We have had two super busy weeks, with both our jobs picking up and getting busy and our prenatal classes. We did have our last class last night and I can honestly say we learned so much! I had to add a couple things to my "to buy" list and Dan learned so much! Its nice to have classes like that available and information just a phone call away.

The baby has been moving alot lately, and I've been feeling alot of pressure in my pelvis and hips. I'm wondering if the baby has moved head down yet? I have a doctor appointment Monday morning and I hope he can tell me if thats why I've been feeling lots of pressure.

Its scary to think our baby could show up any day now. I pay attention to any little sign.. I came 6 weeks early and Dan actually came 5 weeks early! It would be so awesome if in two weeks we were welcoming our little baby into the world.. but I'm totally cool if the baby wants to stay in there until the end. Either way I just hope he/she is healthy and I know they will be the cutest most adorable baby ever!
What I weigh: 169 (up 31lbs)
What I'm eating: Lime and sea salt Crispy Minis
How I'm Feeling: Big and heavy and awkward! Every single move the baby makes can be felt on the outside!

31 weeks

Apr 20, 2012

We finally met our delivery doctor this week. On Monday we had our first appointment with him and absolutely love him! He is super bubbly and funny and loves babies! When he went to check the heartbeat he poked my belly button and said, "Oh, you haven't popped yet, when you pop we say yup, the little turkey is done!". He has such a great sense of humour! I was going to share between my nurse practitioner here and him, but I can't get in to see my np until June and she is on holidays half the time I need to see her, so I ended up making all my appointments with our delivery doctor. Too bad its a long drive, but at least we will be comfortable with him by when the time comes for birth.

Our prenatal classes are going alright. We had our first one Tuesday night, and it was a long one. We went through all the breathing techniques, labour positions, and watched a labour video. It was a lot to take in. The class Thursday was way better! We went over all the medical interventions, such as epidurals, c-sections, etc. The class next tuesday is on breastfeeding and all the after delivery stuff.

Well, I can honestly say that I'm glad this week is over. It's been a long week and I can defintely feel the affects of not sleeping, and being busy. I am completely worn out...

What I weigh: 163 (up 25lbs)
What I'm eating: Anything really - mainly because we've been so busy I haven't had time to cook anything or eat anything specific.
How I'm Feeling: Akward, and tired and extremely worn out this week.

Breakfast Sunshine Muffins

Apr 18, 2012

These muffins are so moist and yummy! I love the burst of berries you get when you bite into them, and the oatmeal is filling enough that two of these babies would be great for a quick breakfast! I made a batch of 24 and of course froze them all for quick snacks on the go.. which seem to be a life saver this week. With prenatal classes and appointments and everything else going on we've had a super busy long week so far!

Breakfast Sunshine Muffins

by Renee Pihowich
Prep Time: 15 mins
Cook Time: 18 mins

Ingredients (24 muffins)
  • 2 cups oatmeal
  • 2 cups sour milk (made using 2 tbsp lemon, and 2 cups milk)
  • 2 eggs
  • 1/2 cup melted margarin
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups brown sugar
  • 1 tsp cinnamon
  • 1 cup blueberries
  • 1 cup strawberries
Instructions
Mix oatmeal and sour milk together.
Add eggs and melted margarine.
Mix together dry ingredients and add to oatmeal mixture.
Mix in berries.
Bake at 400F for 15-18 minutes.
Powered by Recipage

Italian Wedding Soup

Apr 17, 2012

I had a wonderful relaxing weekend. I made a huge pot of soup (freezer meals) and ened up getting eight 1 1/2 cup servings and a little bit leftover for lunch on Monday! This soup has so many flavours and freezes well! I think I really like using orzo in freezer meals, it seems to keep its texture when frozen. Just in case anyone is wondering, its a pasta not a rice!

Italian Wedding Soup

by Renee Pihowich
Prep Time: 30mins
Cook Time: 30mins
Keywords: soup/stew

Ingredients (8 (1 1/2 cup) servings)
  • 2 tbsp olive oil
  • 2 celery stocks, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 6 cups chicken broth
  • 2 cups water
  • 2 lbs ground turkey
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1/2 tsp nutmeg
  • 2 garlic cloves
  • 1 1/2 cups orzo, not cooked
  • 1 bag triple washed spinach, roughly chopped
Instructions
Heat the olive oil in a big pot. Add in the celery, onion and carrots. Cook until softened, 3-5 minutes.
While the vegetables brown, mix the turkey, bread crumbs, parmesan cheese, egg, nutmeg and garlic in a bowl. Make tiny meatballs (about 1/2 tsp in size).
When the vegetables are softened, add in the chicken broth and water and drop in the mini meatballs. (I added an extra cup of water.)
Add in the orzo and cook until desired tenderness. Add in the spinach. The soup is done when the spinach is nicely wilted.
Powered by Recipage

30 weeks

Apr 13, 2012

This week went by fast, only 10 more weeks until we get to meet our baby. Its scary to think we are in the single digit week countdown! Baby is getting more and more active, and its crazy to watch it move around at night while laying down. Daniel is amazed at how high the baby can push my stomach up and out!
We are starting to get a bit nervous, next week is a big week. We meet with our delivery doctor on Monday, and have prenatal classes Tuesday night and Thursday night. Thinking about labour and delivery just makes me panic. I had a good friend tell me last night "It's impossible not be nervous, but try not to worry too much cause you will do awesome and I promise you that it is so worth it and no matter how hard your labour is, you would do it over again to get your baby!". Made me feel so much better, but she's been super lucky with just an hour labour and delivery with her last baby! I hope I have a quick labour like her.


What I weigh: 162 (up 24lbs)
What I'm eating: Watermelon!
How I'm Feeling: Akward, and tired. Everything is getting difficult, especially getting off the couch at night! It doesn't help that my nose has been super stuffy and I have had trouble breathing haha

29 weeks

Apr 6, 2012

Wow, what a week! We went quadding on Sunday, and I woke up Sunday night with the worst cramps of my life! They had calmed down enough and I went to work in the morning, made a doctors appointment for that afternoon and ended up with a couple days of bed rest! Having false contractions is definitely not that much fun!

Being on bedrest was a pain in my ass! I was so bored, and couldn't do anything about it. I ended up watching a lot of movies, did a little bit of cooking when I felt up to it, and read part of the second Hunger Games book. I was very thankful that I had a couple friends come visit me, even if it was just for an hour or two.

Other than that its been a pretty unpredictable week.. Happy Easter!

29 weeks 

What I weigh: 161 (up 23lbs)
What I'm eating: Anything pickled!
How I'm Feeling: Exhausted! My biggest pet peeve right now: Anything on the floor!

Country Harvest Bread

Apr 4, 2012

I may be on bed rest, but for this yummy bread I just had to pour everything into my bread maker. By the end of it though I was in a bit of pain and decided not to do anything else! Today I did a load of laundry, and figured I would be ok to sit at my computer for a bit and share this recipe..

So here it goes!

Country Harvest Bread

by Renee Pihowich
Prep Time: 15 mins
Cook Time: Bread Maker Setting (4hours)

Ingredients (1 loaf (2lb))
  • 1 1/3 cups water
  • 1/4 cup skim milk
  • 1 1/2 tsp salt
  • 3 tbsp liquid honey
  • 3 tbsp vegetable oil
  • 1 1/4 cups whole wheat flour
  • 2 1/3 cups all purpose flour
  • 1/3 cup flaxseed, cracked
  • 1/4 cup sunflower seeds
  • 2 tbsp sesame seeds
  • 1 3/4 tsp instant yeast
Instructions
Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle. (Or dough cycle, depending on which way you are making it.)
If using dough cycle, when the dough is done seperate into two bread pans and let rise until doubled in height.
Bake at 350 for 30-40 mins.
Powered by Recipage
 

Blog Design by Nudge Media Design | Powered by Blogger