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36 week bump update

Wow, 36 weeks, where has the time gone? Even these hellish last couple of weeks on the sofa seem to be going by pretty quickly!

I thought I’d share with you all some of my latest bump pictures and do a quick question and answer!

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Baby really seems to have dropped now, which could explain the 4 am contractions and seriously painful movement from baby!
35 week bump

Tell me you don’t love the ensemble! I am all about comfy sweats at the moment and nothing seems to be covering that bump up

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I can feel a lot of movement in my hips and low down now

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Got to love the pointy boy bump and sticky out bellybutton!

Here are a few questions and answers about this pregnancy for those who are curious:

Sex of Baby: It’s boy number two – obviously a lot of testosterone in this house!

Weight gain: 10 kg. That´s seriously good for me considering I have been off my feet for so long and I put on twice as much in my first pregnancy.

Diet: During my first trimester I could barely eat, my second I was starving and my third trimester I have really had to control myself as it´s so easy when you are sitting around all day just to keep picking. What I didn’t do this time was eat for two and I tried to keep my protein levels up to avoid being hungry and thus snacking.

Here is a smoothie recipe I have been drinking a lot recently that you might want to try out if like me you´ve completely gone off meat and need some protein.

Ultimate Superfood Pregnancy Smoothie - a superfood pregnancy smoothie with everything you and your growing baby need

Exercise: I started Pilates really late in this pregnancy due to complications in my first trimester but I am soooo glad I did it. I think my back would have gone long before if I hadn´t exercised and I felt a lot more energised and fit this time around. If it weren´t for my back I would have carried on doing pilates until the birth but as it is I have had to stop this last month.

Sleep: I find myself getting sleepy late afternoon and if I don´t nap, which I usually don´t manage to do, I find myself falling asleep on the sofa really early at night. I cannot get comfortable right now so sleeping during the night is near on impossible, added to which I constantly need to pee now that baby is so low down and the braxton hicks seems to start around 4 am for about an hour until they die off.

Symptoms: Braxton hicks are out of this world right now. I can have a whole afternoon, a couple of hours or an entire day! Baby feels really low now and plug already seems to be coming away TMI. I´m also a lot more emotional this month and nesting has really kicked in.

Thoughts: Looking forward to getting my body back, and being able to move around freely. Dreading the continued sleepless nights but so excited to meet our new little man. Also worried about how to fit my work schedule and Oliver´s school schedule around the newborn or vice versa! Any tips VERY welcome!

Let me know how your pregnancies are going and how you were/are feeling at this point!

 

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Meatballs and Fettucine for the boys whilst Mummy gets some girl time

Last week, Oliver had ´one of those days,´ and stayed at home. I already had a lunch arranged with a friend so my Husband stepped in to take over with Oliver, but not before asking for a big bowl of meatballs for Lunch for the boys 😉

So after our Halloween crafts, I whipped up some meatballs (Okay, maybe not whipped up, these do take quite a bit of preparation time!)

You will need:
Fresh Rosemary (about four sprigs)
I heaped tsp dried oregano
12 crackers (You can use any crackers, soft or hard – Jacobs cracker size)
500 grams of minced meat (beef, pork or 50/50)
2 heaped teaspoons Dijon mustard
1 egg
1 medium onion
2 cloves garlic
1/2 red chilli (I prefer fresh)
2×400 grams tinned tomatoes or 1x200grams and five fresh tomatoes (peeled and diced)
2 tbsp balsamic vinegar
fettucine pasta (better if it´s fresh)

Method
Take the Rosemary leaves off the stalks and finely chop them.
Wrap the crackers in a tea towel and break them up. This is a great time to get any kiddies involved. Oliver had a ball with this!

Oliver loved getting his toy hammer and crushing the crackers

Oliver loved getting his toy hammer and crushing                              the crackers

Add the crushed crackers to a mixing bowl with the minced meat, Rosemary, Mustard and Oregano.
My boys are big eaters so I used a kilo of meat (also good for making extra and freezing) So i just doubled all the ingredients.

Meatball mixture

Meatball mixture

Crack in your egg(s) and season well, with salt and pepper

Scrunch up the meatball mixture in to 4 large balls

meatballs
With wet hands divide each ball in to six or twelve balls, depending on how much meat you´ve used, and roll them in to meatballs.

meatballs
Drizzle them with olive oil so they´re well coated and stick them in the fridge.

Sauce
Peel and finely chop the onion and garlic and slice your chilli
Put a salted pan of water on to boil
Heat a large frying pan with olive oil on a medium heat
Add the onion and cook until slightly golden (about 7 minutes)
Add your garlic and chilli and as soon as they get some color, add your balsamic vinegar and tomatoes.
I used some fresh tomatoes, so to remove the skin, you should make a cross in the bottom of the tomatoes and put them in boiling water for around four minutes. The skin should peel straight off.

tomatoes
Bring the sauce to boil and season.
In another frying pan, cook your meatballs in olive oil. Keep moving them around and turning them over so that they cook all the way through and don’t burn on the outside. (Around 8-10 minutes)

meatballs
Put your pasta on to boil and add the cooked meatballs to the sauce, letting them simmer.
Serve with your pasta!

Meatballs from scratch

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What I´m cooking Wednesday – Organic Broccoli and Cheddar Soup

My pregnancy this time around has been a lot more complicated and therefore, my plans to exercise regularly and to keep off the pregnancy weight ended up going out the window.

I´m a big eater, so I knew I would have to be very careful during this pregnancy as I took the whole ´eating for two´ thing far too literally in my last pregnancy!

I´m definitely not as hungry this pregnancy as I was with Oliver, which helps a lot but unfortunately my food aversions far outweigh any cravings, and the things I´m not loving right now are lettuce, (a huge staple in my normal diet,) and fish 😦

My blood tests last week also showed I was very low on iron and as this caused my platelets to lower so much in my last pregnancy that I couldn´t get the epidural with Oliver, I am all over bringing those iron levels right up!

The dietary information I´ve been given shows a list of high iron foods. There are two types of iron in food and the one that really makes the difference is found in red meat, poultry and fish. Lots of vegetables and legumes contain iron (non-heme) but not the sort of iron that you need to bring the old haemoglobin up to where it should be.

As I said, I´m totally off fish and finding it hard to stomach poultry, so red meat it is. I have also been complementing this with a diet rich in fruits and vegetables.

Tonight I made an Organic broccoli and cheddar soup. Broccoli doesn´t contain huge amounts of the really useful Iron (heme Iron) but it does contain a good dose of Vitamin C which helps with Iron absorption.

What you´ll need

1 Carrot – diced

1 onion – finely chopped

1 stick of celery

Entire head of broccoli (roughly chop the broccoli heads and keep the stalks separate to use later on)

1 leek – diced

2 tablespoons low-fat margarine

80-140 grams grated cheddar cheese, depending on your diet and calories.

1.5 litres chicken stock

Organic Brocolli and cheddar soup

Method

  1. Heat a tablespoon of Olive Oil and cook the onions on a medium heat until soft (add water if they start to catch)

Organic brocolli and cheddar soup

brocolli and cheddar soup

2. Add carrot, leek, celery and margarine. Stir until the margarine has melted and cover with a lid. Let the vegetables sweat for five minutes.

3.Remove the lid and pour in the chicken stock and the broccoli stalks. Cook for 10-15 minutes until all the vegetables are soft

organic broccoli soup

4. Add the rest of the broccoli and cook for a further five minutes. Using a hand-held blender, blitz until completely smooth. If it´s stil too lumpy then just add a bit more stock. Add the cheddar cheese and stir until it has melted. Season with black pepper and serve!

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