WOO! Made it to Week 15! Only six more weeks until we find out if we are having a little Geoff or a little Jenny!! If you haven’t already, take the poll to make your predictions.
Luckily, I just had my 6-month dentist appointment and I’m not experiencing any of the dental pregnancy symptoms mentioned below in the What to Expect section. Other than feeling a little larger than usual I feel basically normal. I have regained a lot of the energy I lost in the first trimester (I can stay up past 9:00 now!) and I hardly ever feel queasy. I’ve had a little lower back pain, so I’m going to ask my doctor about it at the next appointment, but it seems like it is pretty normal.
I recently picked up an issue of Fit Pregnancy, and I actually really like it. I’m sure all the information in it can be found online, but then I’d have to search around for it. I like having it all in one place. Plus, all the information is really helpful! I actually read it from cover to cover (which I never do with magazines). It also has info for preconception and after the birth, so I will probably continue reading it.
On the exercise front, I have been going on tiny bike rides (usually just around the block since it has been so cold/rainy) and I’m planning on checking out a prenatal yoga class tonight. I’m pretty nervous about it since I’ve never done yoga in my life, but everyone I’ve talked to has said it is amazing and that they would highly recommend it. So wish me luck! I’ll let you know how it goes.
I’m going to start doing a new thing that a lot of other blogs already do: WIAW. This stands for “What I Ate Wednesday,” and (for me at least) it will be a weekly recipe and possibly some other food-related stuff.
And so, without further ado, here’s my first WIAW:
Pretty much every lunch since that fateful day (when I had to order a bridesmaid dress in a size 18W) I have eaten a simple salad for lunch. That includes a bowlful of fresh spinach leaves, half of a tomato and some of my favorite Greek vinaigrette dressing (seriously, it is so good). Since I’m lucky enough to be able to have a mini fridge in my office, I’m able to bring a container of spinach leaves with me to the office and just leave it there so I don’t have to pack a lunch every morning. In my opinion, the best containers for storing any type of veggie are Tupperware’s FridgeSmart containers. There are two vents that allow airflow to whatever is stored inside, and there is a chart on the side of the container that tells you to keep both vents closed, open, or one open and one closed to keep your food fresh longer.
I know I should have some protein along with my spinach salad, but I am never in the mood for chicken/other meat at lunch. I usually opt for a Greek yogurt instead. These little babies are so good, and I love the Yoplait kind that have fruit on the bottom and granola on top.
I have a fruitbowl at my office that I’m able to keep fully stocked thanks to our subscription to Fruitshare, so I usually grab some type of fruit to have along with my salad and yogurt. I also have fruit for my two daily snacks, sometimes along with a granola bar, or something similar.
WIAW Weekly Recipe: Parmesan Garlic Quinoa
Courtesy of Laura at Beauty & The Beard
This was a really delicious, filing dish. I’m not sure I’m going to give up Mac & Cheese like Laura claims in her recipe, but I will definitely make this again! Both Geoff and my sister really liked it too, but we were all surprised at how spicy it was! I’d recommend only putting in half the amount of red pepper flakes and adding a bit more cheese. For those who are interested, my sister added this to the Weight Watchers recipe builder and found out that it is 7 points+ for about a third of the recipe.
1 cup quinoa, rinsed
1 tablespoon olive oil
1 medium white onion (cut in 1.5 inch strips)
2 cloves of garlic (minced)
2 cups water
2 teaspoons dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (I recommend half this amount)
1/2 cup grated parmesan cheese (I put in more)
Step 1: Rinse quinoa in cold water.
Step 2: Heat up your olive oil in a large sauce pan and saute your onions for 4-5 minutes. Throw in your garlic for a minute, stirring so it doesn’t burn.
Step 3: Add in your water and quinoa and cover the pot, bringing the water to a boil.
Step 4: Bring down to low and allow to simmer. Quinoa should take about 15 minutes to cook or so – but you’ll know when there is a ring around the outside and the center is clear – plus about all of your water should be absorbed.
Step 5: Mix in your salt, basil, black & red pepper, and 1/3 cup of your cheese.
Step 6: Dish it up while hot and sprinkle with pepper and cheese for garnish!
This week according to What to Expect:
You might not yet be feeling it, but your baby is kicking those little legs and flexing those elbows, while — higher up — you may be coping with some dental weirdness.
Your Baby in Week 15 of Pregnancy
One way to deal with the havoc of pregnancy hormones: Focus on how much is happening with your baby. She’s about the size of an orange this week, her ears have migrated to the sides of her head, and her eyes are moving to the front of her face. Plus, your little smarty-pants can now wiggle her fingers and toes and make breathing movements in preparation for life outside the womb.
Your Body in Week 15 of Pregnancy
Pregnancy hormones are pretty rough on your body, especially the teeth and gums, causing inflammation and making them more susceptible to plaque and bacteria. Your formerly healthy gums may have become super-sensitive and prone to bleeding. In addition, you might be coping with a chronic stuffy nose or even nosebleeds during pregnancy, also brought on by progesterone surging through your system. Fear not — it’ll all pass.