week 28 bumpdate

28 Week Bumpdate

I just realized the last time I did a bumpdate for y’all was 14 weeks ago, so this might be lengthy one.

I have to say that I have been really blessed with an amazing pregnancy! I won’t say that it hasn’t had its moments, insomnia has gotten the best of me a few nights recently, but I feel really lucky to be feeling as good as I do. Most of the time I don’t even feel pregnant! I do attribute that to being really healthy when I got pregnant, staying active and taking Juice Plus.

Last week we went to our appointment with our midwife, and after the previous appointment I was not very excited. At week 24 I stood on the scale and had gained a whopping 35 pounds already! I was surprised, I didn’t feel like I had put on that much weight, but a closer look at my eating habits explained it. I was using pregnancy as an excuse to say yes to treats and bad carbs. Even though I was consistently exercising, we all know you can’t outrun a bad diet.  I was also a little worried about my glucose test I had to take that day. I just knew that my recent ways of eating were going to out me at risk for gestational diabetes.

We went home from that appointment and decided we needed to make some changes. Sweets were thrown out  eaten and not re-purchased (let’s not be silly here), gluten was strictly back out, and at the beginning of this month we let go of dairy as well as part of the Transform30 Program I started with Juice Plus. I made a commitment to get at least 4 days of exercise in, focus on resting and reducing my stress, and eating more nutrient dense foods. As part of the program, I also make sure I have at least one Juice Plus power shake a day and take my capsules, which I recently started doubling as we moved into the third trimester. My energy was dipping and it has made a big difference.

Fast forward to last weeks appointment. I know this sounds crazy, but I lost 5 pounds, my goal was just to not go over that 35lb mark, glad to be under the curve again! The results of my last labs were in, including my glucose tolerance test. My results came back at 60, should be anything under 130, anything less and she might suggest I was hypoglycemic. Also, my iron levels were perfect along with everything else. I was really surprised, I had not been taking the best care of myself. What I was doing was taking my Juice Plus every day, no prenatal, just nutrition from fruits, vegetables, berries, and whole grains. I was already a believer in the product, but my whole pregnancy has made me a raving fan that wants to share this everyone!

I said the would be lengthy, I just really wanted to share that story with you. I have so many friends who have told me how awful their pregnancy was. How they were swollen, and tired, on bed rest, etc. Again, I just feel really lucky to have been so healthy when I got pregnant, and to have to tools in front of me to continue a healthy pregnancy.

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Baby’s Size?  the size of a head of cauliflower, about 16in, 2.5 lbs

Cravings/Aversions? We may have cut out the sweets, but I still have a sweet tooth! Been eating lots of apples, and some dark chocolate occasionally.

Exercise? My job recently ended, so I had to end my crossfit membership, it was a sad day, I really loved that gym. I haven’t joined anything in my new area, just been doing workouts at home. Lots of yoga, walking, and strength training with bands, kettle bells. 

Stretch Marks? Nothing new, already have old ones from when I gained a lot of weight in college. Belly button is still an innie ;)

Maternity Clothes? YES! I may never wear real pants again. Lots of workout clothes, the few that still fit anyway, tights and tunics. On the hunt for something cute for a couple of maternity sessions coming up!

Sleep? Depends on the night. Last night was AMAZING! The previous 3 or 4 nights were awful. Lots of bathroom trips, and my mind starts racing as soon as I get back in bed, and sometimes it takes me hours to get back to sleep. It’s very frustrating!

Movement? Lots of movement going on! Twisting, turning, punching and kicking, he’s still pretty little though so it just feels like overgrown butterflies.

Missing Anything? Not really, have wanted wine a few times lately, I may indulge in a glass or two at the holidays.

Symptoms? Nothing major, just the sleeplessness some nights. Some back tightness, but I just need an adjustment soon.

How Mama is feeling? AWESOME! EXCITED! ANXIOUS! 

Getting excited about…Everything really, but mostly the Thanksgiving holiday, going home to NM to visit my friends and family I haven’t seen in way too long!

roasted pumpkin apple soup

Roasted Pumpkin Apple Soup

It’s Fall y’all!

It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.

I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.

We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.

apple picking

What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.

The best thing about this soup is that it is rich and creamy without any added dairy!

Pumpkin Apple Soup

Roasted Pumpkin Apple Soup
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
 
A quick and easy creamy pumpkin soup, dairy and gluten free. Tastes like fall.
Ingredients
  • 1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
  • 2 small-medium apples, cored, peeled and cut into quarters
  • 2 T olive oil
  • 3 cups chicken broth
  • dash nutmeg
  • salt & pepper to taste
  • pepitas or roasted pumpkin seeds (optional)
Instructions
  1. Pre-heat oven to 450
  2. Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
  3. Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
  4. Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
  5. Serve topped with pepitas or fresh roasted pumpkin seeds.