Week 21: Baby is getting bigger and kicking up a storm!

Week 21: Carrot

I decided to post this ahead of our mid-pregnancy ultrasound so that I can save that big piece of exciting news for a separate post (which will probably have to wait until after we tell our friends this weekend). That means you have a few more days to vote in our poll if you think we’re having a boy or a girl! As of this posting, the results are 13 for girl, 12 for boy.

The baby has really “kicked” up the acrobatics – it feels like it is doing somersaults in there! Sometimes it actually kicks so hard that I can feel it with my hand on the outside of my belly. Geoff has felt it kick a few times now, and I’m hoping that sometime soon I can share that with the rest of my family and friends.

I’m doing my best to ward off the stretch marks that I know are coming. I have armed myself with Palmer’s Cocoa Butter and Bio-Oil, and have been trying to put it on every night before I go to sleep. I don’t love the feeling of having either of them on so I’ve avoided putting them on in the morning, but I probably should. I think the reason why I don’t have any yet is because right before I got pregnant I lost 30 pounds. Maybe my body was stretched from all that fat and now I have some room to grow!

After a week on vacation and then a week back at work I was feeling so drained I could barely move by the time I got home at night. I was working through lunch and staying an hour or more after the office closed every day. By the time Friday rolled around I was SO READY for the weekend.

Luckily, I got some much needed sleep and had a blast at my sister-in-law’s bridal shower and bachelorette this weekend. The nice thing (for me) is that the bachelorette was not centered around drinking, but instead consisted of fun activities. We started out with a belly dancing class and learned some moves for the wedding, then headed to Milwaukee’s Third Ward to Splash Bar, where we painted some super awesome artwork in Brittany’s wedding colors. Hopefully they turned out okay and she can use them as decorations on some of the tables at the wedding.

This week according to What to Expect:

Your Baby in Week 21 of Pregnancy

How big is your baby? About the size of a large banana [note: my “How Big is Baby?” images are based on the timeline from The Bump, so they are slightly different] — and speaking of bananas, if you eat one this week, there’s a good chance your baby will get a taste, too. That’s because he swallows a bit of amniotic fluid each day (for nutrition, hydration, and to practice digesting), so he eats whatever’s on your menu — and gets to put those developing taste buds to good use. So go ahead and nosh on those nachos (or crunch those crudités): Your baby may develop a taste for them when he’s older.

Your Body in Week 21 of Pregnancy

You may start to notice some stretch marks as your body expands and your belly and breasts just keep on growing. These pink, red, or purple streaks appear when the supporting tissue under your skin gets torn as skin stretches (and stretches and stretches) during pregnancy. Not every woman gets them, though you’re a likely candidate if your mom had stretch marks during her pregnancy or if you’ve gained weight rapidly. So go ahead and slather the cocoa butter — at least it’ll keep your skin from drying out, even if it won’t keep those marks at bay.

WIAW Weekly Recipe: Fresh Mozzarella and Tomato Paninis

Another yummy recipe from Weight Watchers that my sister made for me on our weekly get together to watch The Bachelorette (I still think Brooks is going to be the last man standing). These yummy grilled cheese sandwiches have a great flavor from the “dressing” you make and brush onto the bread. The cheese gets all gooey and melty and the tomato just tops it off. SO GOOD.

From WW: We give these sandwiches extra flavor by rubbing the bread with a cut garlic clove. Swap basil for the arugula if it’s too peppery for your taste.

Ingredients
1½ tsp red wine vinegar
½ tsp olive oil
¼ tsp dried oregano
⅛ tsp table salt
⅛ tsp black pepper
4 oz Italian bread
2 oz whole milk mozzarella cheese
1 cup(s) arugula
1 medium plum tomato(es)
4 spray(s) olive oil cooking spray
1 clove(s) garlic clove(s)

Instructions
Step 1: Preheat outdoor grill (or grill pan or skillet – we used a George Foreman).
Step 2: In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
Step 3: To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
Step 4: Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.

PointsPlus® Value: 7
Servings: 2

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