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.

Ingredients
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

Instructions
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

100 Healthy Foods to Eat During Pregnancy

As I’ve said before, I am very conscious about what I eat. Weight Watchers trained me to pay attention to what and how much food I eat. Since I’ve had to entirely change my eating habits since learning I was pregnant, I purchased some books that will hopefully help guide me toward good pregnancy foods during this process.

The first book I bought is called, “The 100 Healthiest Foods to Eat During Pregnancy: The Surprising, Unbiased Truth About Foods You Should Be Eating During Pregnancy But Probably Aren’t.

Sounds pretty straightforward, and it is. It starts with some basic information about certain nutrients you especially need to make sure you are getting while pregnant (iron, calcium, Vitamin D, folate, etc.) and explains why you need them.

The rest of the book basically breaks your pregnancy down into trimesters, then tells you which foods are best for you during each trimester and why you should be eating them (how they benefit you and baby). The one thing I found a little silly with this book was a couple foods were a little ridiculous. I mean, I understand that many people in their first trimester (including myself) suffer from morning sickness, but seriously? Ice chips made the first trimester list? Come on, people. Ice chips are water, not food.

The book also contains information about what to eat while you are breastfeeding, as well as foods that can help with postpartum depression, but I have not yet read those chapters as they don’t currently apply to me.

This is the first of the four book reviews I’ll be doing (at least in regards to nutrition). Let me know if you’ve read any of the books I mention and if you found them useful, or if you have other nutrition resources you think I should check out.

Recipe: Chocolate-y Vegan Overnight Oats with Chocolate Banana Softserve Topping

Courtesy of Liz at www.iheartvegetables.com

This is one of the best breakfast recipes I have found so far, and the best part is that it is incredibly easy! The hard part for me is making everything the night before because I tend to forget about it, but believe me, this recipe is worth trying (even my husband loves it). Plus, most of the ingredients (oats, chia seeds, bananas) are found in the Top 100 Foods book, so you know baby will like it too.

Overnight Oats Ingredients
1/3 cup old-fashioned oats
3/4 cup soymilk (I used vanilla almond milk)
1 tbsp chia seeds
1 tbsp cocoa powder
6 drops vanilla stevia (I used half a packet of stevia)

Topping ingredients
1/2 frozen banana
4 cubes frozen soymilk + splash of non-frozen soymilk
2 packets of Truvia (I used my remaining stevia from the oats)
1 tbsp cocoa

Directions
Whisk all oats ingredients together and put in the fridge (covered) overnight. In the morning, blend the topping ingredients together in your blender or food processor until smooth. Pour on top of your oats and enjoy the chocolate-y deliciousness!