In case you’re wondering, the full moon did NOT make me go into labor. It did make me have contractions all night, but clearly, they weren’t productive enough to help us meet our baby yet. Apparently second babies don’t always come earlier than first babies. Oh, well. That just gives me another week to enjoy sleeping through the night, right? (Minus the middle of the night bathroom trips.)
Since I’m still here and feel like I’m on “borrowed time,” I’ve been trying to work on as many recipes as possible so that I don’t abandon you all when this baby does finally arrive. Last week I made a totally addictive batch of vegan & paleo blondies that I plan on taking to the hospital with me, and I can’t wait to share them with you! If you have any other recipe requests, make them now while I still have some free time– I’m terrified of being able to get anything else done while wrangling two kids!
In the meantime, here’s a peek at what I’ve been eating this week.
Breakfast: I’m still making my usual “labor preparation” shake that I’ve been drinking nearly all month, based on the Chocolate Superfood Shake in my preorder bonus. I follow that recipe, but add to it spinach, collagen peptides, spirulina, and Udo’s DHA oil for algae-based Omega 3 fatty acids. Oh, and I add plenty of extra dates in the hopes that I’ll go into spontaneous labor sooner rather than later. (That’s a big glass of iced red raspberry leaf tea in the background– I’m drinking 4 to 6 glasses a day of that, too.)
Snack: When my mind starts wondering at work, that usually means it’s snack time. I’ve been reaching for my new vegan & paleo almond butter blondies since I made them last weekend. Holy cow, they taste better than a cookie from Mrs. Fields! (If you like that sort of thing… which I do.) Recipe is coming up as soon as I have a chance to edit the photos. I think they are worth the wait!
Lunch: I met up with my friend Kate (of Cookie and Kate) for lunch, and had the most delicious salad while catching up. My salad had a base of swiss chard, romaine, and kale, and was topped with roasted red peppers, golden beets, slivered almonds, goat cheese and a sunflower vinaigrette. I’m going to try to recreate this one at home, because I could eat it every day!
Snack: After work, I’ve been testing recipes and finally perfected the gluten-free freezer waffles for my next book. I love having a big stash of them ready to pop in the toaster!
Dinner: I made some speedy veggie burgers (recipe is also in the next book– they’re ready in 20 minutes!) and served them with some roasted broccoli for a super-easy dinner.
After dinner, I’ve been trying to stay active to help prepare my body for labor. I’m bouncing and swiveling my hips on my big 75-inch ball while watching TV with Austin (we’re mildly obsessed with Bachelor in Paradise), and if I have more energy I’ll walk on our treadmill for 30 minutes. It’s quite a change from my first pregnancy where I was able to walk anywhere from 3 to 5 miles a day, but my free time has greatly decreased since then!
Reader Feedback: What are YOU eating this week?