I mentioned awhile ago that I needed to go in and get re-measured for my bridesmaid dress for my sister-in-law’s wedding in September. By then, I’ll be 28 weeks pregnant, which means I need to plan to get a larger dress size to accomodate for my soon-t0-be-huge bump.
I had planned to get measured last weekend, but they told me I could wait another week (like that will make a difference) before we would really be pushing the deadline for rush orders, so I waited. I making the trek to Sheboygan where we purchased the dresses with my other sister-in-law (the maid of honor), who was picking up her dress since it had already arrived.
I was completely shocked to learn that I have gained an INCH around my bust, waist and hips since the first time I was measured (in March). I’ve only gained five or six pounds, so I didn’t think it would be so much! It freaked me out. So I did some research, and found out that weight-wise I’m right on track to where I should be (according to every site and app I could get my hands on).
They they dropped this bomb on me: I had to order a size 18W.
I’m not even sure what to say about that except that it is my worst nightmare coming true. I totally understand the reasoning behind it – making room for the bump in the underlining, which is the skinniest part, raising the waist line to go over the bump, etc. – but COME ON. From size 8 to 18W in 28 weeks? Talk about hitting me where it hurts. Oh, and by the way, you have to pay extra when they add that nice little “W” on the end of the size for all the extra fabric they have to use to make the dress. They say it means “women’s” but in my mind it means “wide.”
I know, I know, I shouldn’t worry about gaining weight while I’m pregnant, the size shouldn’t matter because they are going to alter it… but UGH. Just go along with me here for a second and feel my pain.
My totally rational response to the size 18W news: eat better and exercise more so that when that size 18W dress comes in they will RUE THE DAY they told me to get a size that large.
I think I’m doing pretty good on the fruit front, but salads will help me get some more veggies. I also have work on getting some more protein in my diet, but I figure that will pick up with grilling season. All in all, I think I’m doing pretty well so far.
I currently only have four doctor-approved methods of exercising (walking, biking, swimming and prenatal yoga), so I decided I have to get out and do one of those things everyday. Geoff and I try and go for walks, but it has been incredibly rainy here, so I need a backup. Swimming for exercise is my least favorite thing ever, so that’s out. I’m seriously looking into prenatal yoga, but I’ve never done yoga before so I’m nervous to just show up to a class. And (until this weekend) I didn’t have a bike.
Solution: Buy a bike. I came straight home from my measurement appointment, grabbed Geoff and told him we were going to buy me a bike. He was a little confused since it was so out of the blue, but went along with it, and we came home with this cute little cruiser!
I’m not a big bike person, but you cannot keep me off this thing! It is so comfortable (“a little too comfortable,” according to Geoff), and makes me feel like a kid again. It is a fixed gear, and you have to push back on the pedals to brake, but the best part is that it doesn’t feel like exercising to ride it. Now I just have to get a wicker basket for the front and I’ll be all set to bike to and fro around the neighborhood, to the beach, mall, etc.
Back to healthy eating for a second. I wanted to share two Weight Watchers recipes that I’ve continued to make since I left the program because they are incredibly easy and super delicious. I did make a few adjustments for personal taste, so follow the link to the recipe if you want the exact points+ values. Let me know what you think if you try them!
4 focaccia flatbreads (found in the deli section)
1 cup part-skim ricotta cheese
1/2 tsp garlic powder
1 cup fresh spinach leaves
1 large fresh tomato, thinly sliced
1/2 cup crumbled feta cheese
1 tsp oregano
Preheat oven to 400ºF. Arrange pitas on a large baking sheet.
Combine ricotta and garlic powder in a bowl; spread mixture over pitas.
Top with spinach, tomato and feta. Sprinkle with oregano.
Bake until edges of pitas are golden, about 12 minutes. Serve warm or at room temperature.
1 lb fusilli, or other spiral pasta
2 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup fresh cherry or grape tomatoes, halved
1/2 cup fresh basil, chopped
1 package mozzarella pearls
Salt and pepper, to taste
Cook pasta according to package directions; drain and transfer to a large bowl.
Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper.
Serve warm or chilled. Yields about 1 cup per serving.