Week 20: Halfway there!

Halfway!! Most of the sites say that baby is the size of a banana this week, which is totally weird. No one wants a banana-shaped baby! (I realize that the measurement is based on length, but still.) And no, the baby did not grow several inches in one week. Apparently the baby is measured from head to rump until week 20, when the measurements switch to head to toe. This is because the baby’s legs are curled up during those first 20 weeks and are hard to measure.

Baby Bump (Week 19)I cannot believe I’m already halfway through this pregnancy. It still doesn’t seem real sometimes, but then the little one will give me a nice kick to show me that yes, it is most definitely real. The baby bump is also a good reality check. Here’s a photo of me from the 4th of July barbecue our friends hosted. I am clearly not on top of things with these bump photos, sorry.

Only one more week until we find out the gender! I’m debating about doing a mini gender reveal with our friends just for fun (nothing crazy). We’re going on a camping trip soon so I might tie something into that. Any ideas would be appreciated!

How did you reveal your little one’s gender/are you planning on doing anything fun? Or did you wait to find out until they arrived?

This week according to What to Expect:

Boy or girl? You can find out this week through a routine ultrasound!

Your Baby in Week 20 of Pregnancy

Curious about whether that melon-sized belly contains a boy or a girl? Now’s your chance to take a peek! Your second trimester ultrasound, scheduled for anytime between 18 and 22 weeks, gives your practitioner a chance to see how things are going in there. And, wow, are they going! If you’re having a girl, her uterus is now fully formed and her ovaries are holding about seven million primitive eggs. If you’re having a boy, his testicles have begun their descent from the abdomen to their ultimate destination — the scrotum. And while your baby is definitely getting bigger (weighing in at about ten ounces and measuring six and a half inches), there’s still plenty of growing room in there, which allows him to twist and turn (and allows you to feel his acrobatics!).

Your Body in Week 20 of Pregnancy

Now that you’re at the midpoint of your pregnancy (20 weeks down, 20 more to go!), that little cantaloupe (aka baby) you have in your belly is becoming more of a reality as you feel his movements and draw smiles from passersby who see your baby bump. You might also be noticing that your nails are stronger (though they could also turn dry and brittle) and your hair is thicker and fuller than usual — all thanks to pregnancy hormones and increased circulation, which furnish extra nutrients to hair and nail cells.

WIAW Weekly Recipe: Summer Tomatoes, Corn, Crab and Avocado Salad

Courtesy of Gina at SkinnyTaste.com

This is a fresh, easy “salad” that doesn’t require much prep. I used imitation crab meat and only one jalapeño, but I could’ve definitely added the second one in and it would have been fine. We also just bought a bag of frozen corn and “roasted” it in a dry pan – definitely makes a big difference (if you don’t want to do it yourself, Gina says Trader Joe’s sells roasted corn). It says the recipe serves 7, but between me, Geoff and my sister we polished off the whole batch. Other ideas from Gina: Serve over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

12 oz lump crab meat
1 pint grape tomatoes, cut in half
1 hass avocado, diced
2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
1 1/2 cups roasted corn kernels
1/3 cup chopped red onion
2 limes, juice of (or more to taste)
1 tsp olive oil
2 tbsp chopped cilantro
salt and fresh pepper to taste

Step 1: In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
Step 2: In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.
Step 3: Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.

Servings: 7 • Serving Size: 1 cup
Weight Watchers PointsPlus: 3 pts
Calories: 130.8 • Fat: 6.1 g • Protein: 8.8 g • Carb: 11.7 g • Fiber: 4.0 g • Sugar: 2.6

Week 16: Singing to Baby, a Little Pampering and Easy Chicken Pot Pie

Hello, week 16! Time sure is flying. I’m pretty pumped about the idea that baby can hear me this week! I’ll have to come up with a good lullaby to sing to my belly every night since the little one will recognize it once it is born. Any suggestions on songs would be great!

I had some trouble sleeping the other night so I was just laying still in my bed with my eyes closed and I swear I felt the baby move. Since I don’t know what it feels like it is hard to say, but it was very light and I almost convinced myself that I imagined it (which is a real possibility). It hasn’t happened since, but when it does happen I’ll know for sure if it was real or just wishful thinking.

I’ve also started having baby dreams. They are all just normal things happening after the baby is born, like me holding the baby, or Geoff putting the baby in the carseat. It makes me want to keep dreaming, so I’m sort of disappointed when I wake up, but I’m getting so excited for when she/he finally arrives!

In non-baby related news, I got a finally got a haircut! If you don’t already know, I haven’t had the best luck with salons in the past few visits, so I put the appointment off as long as possible (if you can tell by my last bump photo I could barely see through my bangs when Geoff took the photo). Anyway, I just got a trim, but I changed up my color. And before you get all judgmental on me, I got the all-clear from my doctor to go ahead and color away.

I  had ombré in my hair for almost a year, and the last time I had it touched up the hairdresser totally messed it up (completely uneven color, way too blond/orange looking for my hair color). I actually had to go back in a few days later to get it “fixed,” though it was still extremely blonde on the ends compared to the rest of my hair.

I put up with that look for awhile since I didn’t want to damage my hair anymore than it already was, but I thought it was time for a change, color-wise. I went a shade lighter and a lot richer for the main color and I kept a tiny bit of the ombré in the ends, though it is so subtle it is hard to see unless you’re looking for it. Here’s a before and after for comparison. What do you think of my new ‘do?

I also got a mani-pedi this week, which felt amazing. I go to Polished Nail Bar which I love because it is well ventilated (no nail polish smell), and they have so many gel colors! Plus they always do an awesome job and don’t charge you extra for fancy stuff (like what you see on Pinterest). What I didn’t realize was how much more I would love letting my feet soak in bubble bath since I’m preggo – super nice for swollen tootsies! Anyway, I went with a standard red for my toes, and an off-white for my fingers (actual name: “My Vampire is Buff”).

This week according to What to Expect:

Here’s an eye opener for you: While you’re packing on the baby pounds, your baby’s eyesight (and eyelashes!) are developing rapidly.

Your Baby in Week 16 of Pregnancy

yourbaby_week16Tiny bones in your fetus’s ears are in place this week, making it likely that the baby can hear your voice when you’re speaking (or singing in the shower) at 16 weeks pregnant. In fact, studies have found that babies who are sung to while they’re in the womb recognize the same tune when it’s sung to them after they are born (so choose your baby Muzak with that in mind…). And baby’s busily boning up in other ways. For one, the backbone (along with the back muscles) is stronger now — strong enough, in fact, to enable your baby to work on straightening his or her head and neck even more. Baby’s crown-to-rump measurement is between four and five inches in length, and weight is hovering around three to five ounces.

This little one’s a looker — with a face that has both eyebrows and eyelashes — but a skinny looker since there’s no baby fat yet. And here’s the skinny on baby skin: It’s practically translucent now, so if you took a peek inside your uterus, you’d be able to see your baby’s blood vessels under that thin skin. Thanks to his developing facial muscles, your baby is capable of making a few expressive frowns and squints, even at this early stage. (Don’t worry, those frowns have nothing to do with the sound of your voice!) And his eyes are finally working, making small side-to-side movements and perceiving light (although the eyelids are still sealed). Peekaboo!

Your Body in Week 16 of Pregnancy

It’s hard to watch yourself gain weight during pregnancy, even when you know there’s a wonderful reason for it. The challenge, though, is to try to embrace your body’s new shape and think of every pound you put on as a sign of good health for you and your baby. As long as you eat right during pregnancy (minimize junk and maximize nutrient-dense foods) and get regular exercise, you’ll be fine in the long run. Remember, every woman is different and gains (and loses) at her own pace. One way to show your changing shape some love this week and feel better about yourself in the process: Buy a garment (or accessory) that makes you feel pretty at your new size. Another part of you that’s swelling — the membranes in your nose, leading to congestion.

WIAW Weekly Recipe: Easy Chicken Pot Pie

Recipe from: Feed the Belly

This is the easiest chicken pot pie I have ever made, and it was really yummy! I made the mistake of buying the extra large, fluffy crescent rolls. Don’t do that. They won’t cook all the way through and they will leave your pot pie a little gooey and gross. Buy the regular ones for a perfectly cooked, buttery, flakey crust.

Baby Bonus: With 23g protein per serving, this recipe helps form baby’s growing body.

Momma Must-Have: Each serving has 10 percent of your daily iron needs to keep you and baby going strong. When you’re not feeling like eating your veggies, this is a great way to sneak some in.

1 Tbsp olive oil, plus 1 tsp
1/2 yellow onion, chopped (about 1 cup)
1/2 cup diced celery (I left this out)
1 lb organic or natural chicken breast halves, cut into bite-sized pieces
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp all-purpose flour
2 cups reduced sodium chicken broth
1/4 tsp freshly ground nutmeg
1-lb bag frozen organic mixed vegetables, defrosted and drained
1 1/2 8 oz packages refrigerated, reduced-fat crescent-roll dough (such as Pillsbury)

Step 1: Preheat oven to 350 degrees.
Step 2: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and celery and cook until onion is translucent and slightly golden, about 4 minutes.
Step 3: Turn heat down to medium, add chicken to the pan and season with salt and pepper. Cook for 5 minutes, turn the pieces of chicken, then cook for another 5 minutes or until chicken is cooked through and reaches an internal temperature of 165 degrees. Transfer chicken to a plate.
Step 4: In the same pan, add the remaining teaspoon of oil and heat over medium heat. Add the flour and stir until pasty, about 2 minutes. Add the broth and stir until mixture becomes smooth. Stir in the nutmeg. Increase heat and bring to a boil; turn down heat and simmer 15 minutes, until mixture thickens.
Step 5: Add the chicken and defrosted mixed vegetables back to the pan and stir until well combined. Transfer to a 9-inch pie dish.
Step 6: Lay the crescent-roll dough over the top of the dish in an overlapping pattern until the filling is entirely covered. Put in oven and bake for 25 minutes, or until crust is golden and crisp. Let sit for about 10 minutes, then serve.

Calories 386g; Fat 14.5g (Sat 3g, Mono 3g, Poly 1g); Cholesterol 42mg; Protein 23g; Carbohydrate 38g; Sugars 9g; Fiber 4g; Iron 3mg; Sodium 607mg; Calcium 36mg; Folate 25mcg; Beta-Carotene 160mcg.