I can’t believe how fast this pregnancy is flying by– if this baby arrives as early as my first did, I could potentially have only 4 weeks left to go. Cue me freaking out a bit!!
In fact, my freaking out has caused me to switch doctors and hospitals this week. Great timing, huh? It’s rather late in the game to make a total 180 like this, but after my doctor’s appointment last week I wasn’t feeling very comfortable with my doctor or her hospital’s standard protocol for a “normal and healthy” birth. There were more interventions than I felt comfortable with, and I know there is a better way because I already experienced it with my last hospital birth.
Luckily, I also recently hired an amazing doula who referred me to a team of midwives who have privileges at a nearby hospital. It’s the best of both worlds! I feel much more comfortable delivering in a hospital, just in case of an emergency, but having a midwife (and a doula) in the delivery room feels like I’m stacking the odds in my favor a bit more when it comes to having a unmedicated and low-intervention birth. And because the midwife has hospital privileges, my insurance covers them just as they would any other doctor. (I feel like this is something I would have never known about had it not been shared with me, so I thought I’d share that tidbit with you, too.) This means I have a busy week ahead of me because I need to register all over again and tour the new hospital, but I’m hoping this last-minute switch will be well worth it.
As I mentioned in my last post, I’ve been in “nesting” mode lately, thinking up ways to keep my fridge stocked with healthy foods when this new baby arrives. Post-delivery is seriously the hungriest I’ve ever been in my life, to the point where I felt like I could never eat enough, even though I was constantly stuffing my face. This time around, I’ve come up with some easy throw-together meal options that are easy to keep stocked in my fridge and will helpfully keep me satisfied through my round-the-clock nursing sessions. I’ll do a full post on these meal ideas in a week or two, but for now here’s a peek at what I’ve been eating.
Morning: Not surprisingly, I’m still on my chocolate smoothie kick– which is also helping me meet my “6 dates a day” requirement. (If you’re not familiar, research shows that eating 6 dates a day in the 4 weeks leading up to delivery has been shown to improve labor, with 96% of the group eating dates going into spontaneous labor, and also having a shorter labor and better cervical dilation.) I make a big batch of my Chocolate Superfood Shake (from the preorder bonus) and boost the date content, which means Austin gets an extra boost of dates, as well. Who knows, maybe it’s good for dads, too?
Mid-Morning: I’ve been bringing some sort of fresh fruit to snack on in the office, and on Monday I also treated myself to a decaf americano on the way to work. (I let myself have decaf coffee about twice a week, because I love the flavor but I don’t think it’s necessarily a “healthy” habit… other days I drink this decaf green tea, which I also love.) When I’m done with the fruit, sometimes I’ll snack on a handful of raw nuts and seeds, too. I had an impulse-buy moment last week at Trader Joe’s and picked up a bag of their individually wrapped trail mix, with a combination of raw almonds, raw cashews, and dark chocolate chunks. It’s a pretty dangerous combo, because it tastes SO good. Lately, I’ve been having half of the pack in the morning, and the other half around 3pm to get me through the rest of the work day.
Lunch: I’ve been driving home for lunch to walk my dog each afternoon, so this lunch bowl was ready and waiting for me in the fridge when I got home. It’s one of the make-ahead meals I’ll be sharing with you on Friday, and it’s so quick and easy. (And vegan!) On a random note, I’ve been eating less meat overall with this pregnancy than I did with my son, and my iron levels are WAY better this time around. (I was anemic last time and had to be put on a supplement– but not this time, even though my diet up to this point feels like it has been 80-90% fruit and carbs.)
Dinner: While I prepare dinner, I usually snack on some pre-cut fruit from my fridge. Lately, it’s been watermelon because I can’t get enough. This week we’ve been doing a lot of salads for dinner, because it’s so hot outside and they’re super fast to prepare. I have the pre-chopped veggies ready to go in our fridge (I chop them over the weekend after grocery shopping), and the dressing is also usually ready, so I literally just throw everything into two bowls and add our toppings. Austin likes different toppings than I do, but it’s no big deal to add different things to different bowls when everything is prepared already. On my salad, I added raw and roasted red peppers, sheep’s feta, chopped chicken (which I cooked in the Instant Pot for 15 minutes on the “poultry” setting), and a Honey Balsamic Dressing. I’m craving this salad again just thinking about it.
I’ve been too full to eat dessert lately (the space is pretty cramped in my tummy!), but on occasion I’ll have a piece of raspberry dark chocolate by Chocolove– I was introduced to this bar on my cookbook photo shoot last month, and it is addictive. (I wish the cocoa content were a little higher, but a small piece usually does the trick for me.)
Reader Feedback: What have YOU been eating lately?