Thursday, April 10, 2014

Baby Log Weeks 4-12

These first 9 weeks have been pretty amazing. Not only do I understand the feeling of being a super hero for being able to grow a little human inside me, this has been such a wonderful thing to be sharing with Stephen and our friends and families.

Food cravings: None so far, of course, as always I really want bread and cake :)

Food Aversions: Weeks 5 through 10 I pretty much couldn't eat much of anything. For two weeks straight I ate cereal for breakfast, lunch and dinner. Stephen was scared I was going to turn into a cheerio I am sure. Then about week 11, I could start eating more and now at the end of week 12, I am back to pretty much eating anything. The only things that I seem to be having issues with is zucchini and any ground meat or sausage.

What I am feeling: It was pretty funny at about week 5, we were in the middle of a Paleo challenge for the gym. I was completely convinced that Paleo was the devil. I was exhausted beyond belief, just queezy all the time and starving! Little did I know, it was not the Paleo diet, it was the little human growing inside me! Up until about week 10, I felt like I was motion sick all day long. I had a hard time working out (pull-ups made me feel like I was on a roller coaster), but still pushed through it and got to the gym about 3 times a week. Now at the end of week 12, I am feeling so much better. Still get tired pretty easily, but I am so happy!

Baby Movement: At the end of week 10 I could have sworn I felt the baby move.. Just a slight little pop feeling is what I can describe it as. I even thought that the baby loved when I took showers. I would feel a bump pop out when I was taking a shower, Stephen could even feel it too... about 30 minutes before and after the shower though, it was not noticeable. I will always say the baby takes after his mama and is a little water lover!

9.5 week ultrasound: This was the first time both Stephen and I got to see our little baby. At 6 weeks, it was just a little flicker. This time, we both got to witness the amazing little shape taking form and the strong heartbeat. Amazing!

11 week ultrasound: At this ultrasound the baby was INSANELY active. Flipping around, crossing its legs, waving its arms. Kept showing us the booty. We could see a very strong heartbeat, but the nurse couldn't get the sound of the heart beat because the baby was so active. Just as we would start to hear it, the baby would swim away :)

Next Steps: Normal OB appointment April 9th!

January 24, 2013

The day that our lives as we knew it completely changed. The day we found out that our Life of 2 Fields was expanding to 3. The day we had hoped for since the day we got married. The day that the prayers we had been saying came true and the day God decided that we were ready to be the parents he always wanted us to be.

Here is a picture from my very first ultra sound at 6 weeks. The first time that I got a glimpse at something I never knew I could love so much! What an overwhelming and amazing experience to see a little heartbeat in something that looks like a grain of rice it is so small.

6 weeks, February 3, 2014
9.5 weeks, February 25, 2014
11 weeks, 5 days, March 14, 2014






Monday, April 7, 2014

Creamy Mediterranean Pasta

Life has been pretty insane the past few months, hence, why there have been no blog posts. I will post on soon though that describes the reason for the level of insanity :)

This recipe feeds a CROWD, however you can definitely cut back on everything to make for 2. This was really delicious. I got my inspiration for it from a dish at Rosa's in Pismo Beach called California Pasta. Although I think they have more of a creamy pesto sauce, this one was really delicious for just winging the recipe. It is a MUST try!

1 Rotisserie chicken
3 cans quartered artichoke hearts
2 small jars of julienne sun dried tomatoes
1 jar of sliced kalamata olives
1 pint baby bella mushrooms, chopped
2 tablespoons red onion, chopped
5 cloves garlic, minced
1 1/2 lbs spiral pasta (or your favorite shape)
1/2 pint heavy cream
1/2 cup chicken stock + 3 tablespoons
1 tablespoon corn starch
1/2 tablespoon olive oil
salt and pepper




Directions:
  • Shred chicken into small pieces, set aside
  • In a large pan, add olive oil and onion and let saute about 5 minutes
  • Add mushrooms and saute about 5 more minutes
  • Add garlic and chicken stock, then mix 2 tablespoons chicken stock to 1 tablespoon corn starch and add to the pan, this will help thicken the sauce
  • Then add the cream and stir, let cook about 5 minutes and season with salt and pepper
  • Once the sauce slightly thickens, add the artichokes, chicken, tomatoes, and olives
  • Stir and let cook and get warm about 10 minutes
  • Cook and drain pasta according to instructions
  • Then mix pasta and sauce in a large bowl and serve!!

Thursday, February 6, 2014

Paleo "Corn"Bread

My mom made us some amazing chili this week and quite honestly I don't think chili is chili without corn bread. Having to stick with my Paleo guidelines for the food challenge we are doing, I found a recipe for some paleo muffins and I thought I had all the ingredients, but when I got home realized I only had 2 eggs instead of the 4 the recipe called for. I just improvised :) Here is what I did - it made about 8 cornbread muffins.

1/2 cup coconut flour
1/2 teaspoon salt
2 large eggs
2 teaspoons apple cider vinegar
1/2 cup unsweetened applesauce
3 tablespoons honey, warmed
1/2 cup coconut oil, warmed



Directions: 
  • Preheat oven to 350 degrees
  • In a bowl, add flour and salt. 
  • In a food processor, add eggs, vinegar and applesauce and pulse for about 5 seconds. 
  • Put honey and coconut oil in a bowl and put in the microwave for about 1 minute until everything is warmed and melted. 
  • Add to the mix in the food processor and pulse about 5 seconds
  • Then add the wet liquid to your dry ingredients and stir until it is all incorporated
  • Line your cupcake pan with liners and fill the liners a little over 3/4 full with the mix. 
  • Bake in the oven for about 30 minutes
  • You want the tops to be starting to brown and be firm to the touch!

Thursday, January 23, 2014

Hot Italian Sausage & Veggie Pasta

I always crave pasta, it is definitely my biggest downfall, so with this Challenge, it has been especially difficult. I found this pasta at Traders and it only has brown rice, quinoa flour and water in it! I of course had to try it out. It is delicious. It is very similar to brown rice pasta if you are familiar with that. The recipe I cam up with was super easy and we both loved it!

1 package of Hot Italian Sausage
1 container of diced pancetta
1 yellow pepper
1 can of artichoke hearts in water
large container of cherry tomatoes
2 cups fresh basil, chopped
1 package of brown rice & quinoa pasta
salt and pepper
2 teaspoons garlic powder
2 teaspoons dried minced onions




Directions:
  • Chop up veggies so they are all about the same size, and cut tomatoes in half.
  • In a large pan, brown the sausage, when it is done, add the pancetta. You could drain the grease if you wanted, but the pasta needs some sort of sauce, so I just left it. It really wan't that much anyways. 
  • Boil and cook pasta according to instructions, then drain (do not rinse)
  • Then add all veggies and basil to the sausage, add seasonings and let cook about 5 minutes. 
  • Add pasta to the sausage and veggies and stir it up!
  • Serve it up with some basil over the top. 

Wednesday, January 22, 2014

Green Olive Sole

We wanted fish for dinner, and I had some Dover Sole in the fridge. I got home, stared in the fridge for about 5 minutes trying to figure out how I was going to make the fish (since typically I really rely on butter for fish like this) and came up with this. Seriously amazing! Stephen LOVED it and we both wish we had more.

2 sole fillets (or other white fish)
1 cup green olives, sliced
1 medium yellow onion, chopped
1/2 cup chopped parsley
1/4 cup olive juice
1/2 tablespoon olive oil
salt and pepper
garlic powder


Directions:
  • In a large pan, put olive oil and saute onions until they are tender and start to become translucent. 
  • Add olives, parsley, olive juice, and pepper (don't add salt yet). 
  • Season the sole on both sides with salt and pepper and garlic powder. Go VERY light on the salt, the olives and juice add a lot of salt to this dish so you don't want to over do it. 
  • Add the fish right on top of the onion and olive mix and let cook about 4 minutes, then flip the fish and let cook through. The fish cooks very fast and you don't want to over do it. 
  • Serve the fish up over some quinoa cooked in vegetable or chicken stock! I also garnished with some parsley and served up some sauteed kale on the side. Delicious!!!

Tuesday, January 21, 2014

Creamy Sirloin Steak

So this recipe came about because I was craving some biscuits and gravy for dinner. This recipe is no where close, obviously, but it did satisfy my craving! The sauce is nice and rich and so delicious. The best part about the gravy was that not only was it excellent on the meat, it was so good served over top the sweet potato mash I made! I usually get pictures of the final product, however as delicious as this meal was, it was extremely unappetizing in pictures :)

3 large portabello mushrooms, sliced 
2-3 thin sliced sirloin steaks
1/2 tablespoon olive oil (or bacon fat)
1/2 cup light coconut milk
1 cup chicken stock
1 tablespoon dried minced onions
2 cloves of garlic
1 tablespoon arrowroot powder (a substitute for cornstarch)
2 tablespoons water
salt and pepper
1 large sweet potato
1 tablespoon agave


Directions: 
  • Salt and pepper sirloin steaks.
  • In a large pan, brown the sirloin steaks lightly. You don't want to cook them all the way through because they will be finished off in the gravy. 
  • Remove the steaks from the pan and add 1/2 tablespoon of olive oil (Or in my case, I keep bacon grease in a container in my fridge.. duh who wouldn't? Add 1/2 tablespoon of that in here- trust me!)
  • Add mushrooms and season with salt and pepper. Then cook about 2 minutes and add garlic. 
  • Then add coconut milk, chicken stock, and minced onions. Stir and let cook for 2-3 minutes. 
  • Whisk the arrowroot and water together to make a slurry, add to the gravy and stir, it will start to thicken in 3-5 minutes. Once it is thickened slightly, add the sirloin meat in and let simmer for about 10 minutes. 
  • While you are cooking the gravy, get your sweet potato in some water to boil. Once it is done, drain and mash with 1 tablespoon agave. 
  • Serve the sweet potato on the bottom and the sirloin steaks right over the top. 
  • DELICIOUS!