30 Weeks

How Far Along Are You: 30 weeks

Weight gain:  130.8 this am (started at 116.6).  Lost a couple of pounds after finding out I have gestational diabetes.  On that note, they will not let me go past 39 weeks.  Can't believe she'll be here in 9 weeks.  Crazy!!

Maternity Clothes: A few maternity tops.

Wedding band on or off: On

Stretch Marks: Nope.

Sleep: Sleeping great!

Best Moment This Week: Feeling little one move a lot more.  So cool seeing my stomach move.

What I Miss:  Sweets, french fries and not having to watch what I eat.

Does Anyone Know?:  Everyone does now.

Movement: Yep!

Food Cravings?: Any dessert after my dinner, but can't eat any :(

Anything making you feel blah or sick?:Nope

Gender:  GIRL!!!

Labor Signs:  No.

Symptoms:   Having a few Braxton Hicks contractions here and there

Belly button in or out?:   I have an iny-outy belly button.  I'm sure this sucker will be pocking out for sure.

Mood: Getting excited

Looking Forward To:  All my doctor visits which I'm seeing 1-2 times per week.  At my first high risk appointment I found out my amniotic fluids were low, 6.1.  He wants me to have an ultrasound weekly to make sure my fluids aren't decreasing.  If they continue, I will be on bed rest.  Hopefully, that won't happen.  He told me to drinks LOTS of water and relax more...not worry about exercising so much.  Miss Vivian is a day behind in her growth which he wasn't concerned with.  She's just over 2 lbs.  I have my next ultrasound this Tuesday...crossing fingers my amniotic fluid has increased.  On Thursday, I have my regular two week appointment to have my stomach measured and hear her little heartbeat.  Its been running in the 150's which is great!

Appointments with my dietician and high risk dr.

On Tuesday I had my first appointment with my Dietician.  She said I was doing everything that I was suppose to, but gave me a chart to follow. She wants me to eat 4 servings of dairy, 10 ounces of meat, vegetables are unlimited, 3 servings of fruit, 9 servings of grains, 2 servings or less fat everyday.  I can have "extra/junk" food but has to be 150 calories or less. 

I started her recommendation yesterday, but there is no way I can eat all this food.  Just too much! I'm not sure what she was thinking.  At least I don't have to count carbohydrates.  That was beginning to become a pain.

Along with all my food that I have to eat, I have to write everything down in a food journal.  This will take dedication.  I see her again in 4 weeks...hopefully I will get a good report.

Today I met with my High Risk Doctor, Dr. Wright. They did a thorough measurement of Vivian and he said she is doing great.  She is measuring a day behind which he said was fine.  My official due day is June 29th which means I will have her a week earlier because of the gestational diabetes.  They won't let me go pass 39 weeks.  So, on Saturday I will be 30 weeks which means she will be here in 9 weeks.  So hard to believe! 

My amniotic fluids are low, 6.1.  I have to have an ultrasound every week to make sure they don't continue to decrease.  He told me to cut down on my activity, drink LOTS of water, and when I'm on the couch I need to lay on my side to help with the blood flow. If my fluids drop to below 5 then I will be on bedrest. 

I'm just so happy they are keeping a close watch on me.  I just want to do everything to keep this baby girl healthy.  That is all any parent-to-be can ask for.  I can't wait to see her!   

Sugar Baby

On Thursday, March 28th I went to have the oh so fun glucola test done.  Nothing like drinking a warm 'fruit punch' in less than 5 minutes.  Well, I polished it off in less than 1 minute...I wanted to get that finished.  After sitting there for an hour they took a vial of blood and I was on my way.  The office was closed for Good Friday so they called with my results on Monday.  Low and behold I failed.  My BSL was 176 and the cap is 139.  Not the news that I was looking for.  On Wednesday, April 3rd I went back for the 2 hour recheck.  First they took a vial of blood fasting, had an orange flavor drink which was a little better and sat for an hour.  After sitting for an hour, they took another vial of blood in my left arm.  Now, in my left arm I really don't have a good vein to draw blood so this 'country bumpkin' girl got it from the most random place on my arm.  Let me tell you, that sucker hurt.  I still have a slight bruise.  After that, I sat for another hour and she took the last vial of blood from my right arm and then I was on my way.  On Thursday I got a call from my doctors office and found out a failed yet again.  My fasting number was 80, an hour after the drink it was 222 and an hour later it was 174.  I couldn't believe it.  I have gestational diabetes.  I didn't think I would 'fit' into that category because I'm small, eat healthy, exercise and haven't gained a lot of weight during my pregnancy thus far.  It was a definite shocker.  I'm already nervous about pushing out a baby, now she could possibly be a 'big' baby just freaks me out. 

On Monday, April 8th my doctors office called to let me know they had my Rx for my glucose test and log to keep track of my levels.  After work I went to CVS and got my Rx.  I was sitting down at home reading the instructions and it was so overwhelming.  The instruction sheet was as large as the US road map.  Too much information on how to use such a small device.  I went to trusty YouTube and found a video on how to use my Ultra 2.

 

I got up about 30 minutes before my alarm went off ready to take my test.  Well, I wasn't ready.  I was a little freaked out because I HATE having my finger pricked.  And the thought of having to do this everyday, four times a day, for 12 weeks wasn't  my idea of fun.  So after preparing myself to prick my finger, I just went for it.  I had myself worked up for nothing.  I barely even felt it.  Unfortunately, trying to get the first sample it read an error.  I didn't leave it on long enough.  The second time I tried, I didn't get enough blood on the test strip.  The third time I tried my middle finger, but nothing barely came out.  The fourth try I finally got it.  My BSL measured  103 fasting.  My doctor wants it 92 or less.  My numbers throughout the day was good.  2 hours after meals he wants them 120 or less.  I've been in the 80's and 90's which is great.  

On Tuesday, April 16th I meet with a dietician and then on that Thursday I will meet with my high risk doctor.  At least I will a little extra attention and will have an ultrasound at each visit.  So glad I will be able to see baby girl a lot more.  One good thing is that they won't let me go any later than 39 weeks.  So I will either be induced or have a c-section.  I should have a scheduled delivery and then both my parents can be here since they live 13 hrs away.  

I hate that I can't indulge when I want.  I'm a Sanders and we Sanders have a major sweet tooth!  But I will do whatever to keep this little girl healthy.  I was able to give up my adult beverages, I think I can cut down on my carb intake and cut out my sweets.  My whole thought is, at least I should bounce right back to my pre-pregnancy weight!!!

 

26 weeks

How Far Along Are You: 26 weeks

Weight gain:  131 this am (started at 116.6)

Maternity Clothes: A few maternity tops.

Wedding band on or off: On

Stretch Marks: Nope.

Sleep: Sleeping well overall.  Few nights here and there I wake up and unable to go back to sleep.

Best Moment This Week: BK finally felt Vivy move!  He's been scared to keep his hand of my belly, but he finally manned up and felt her :)

What I Miss:  Nothing.

Does Anyone Know?:  Everyone does now.

Movement: Yes.  Not constant movement. 

Food Cravings?: Still loving my peanut butter.

Anything making you feel blah or sick?:Nope

Gender:  GIRL!!!

Labor Signs:  No. 

Symptoms:   My nose bleeds every single morning. That's about it.

Belly button in or out?:   I have an iny-outy belly button.  I'm sure this sucker will be pocking out for sure.

Mood: Somewhat energized. 

Looking Forward To:  Hearing back from my gestational diabetes test on Monday.  

Overnight Cinnamon-Vanilla French Toast

I love Saturday morning breakfast and this recipe is easy peasy. I probably could have ate more, but thankfully I contained myself and held off.  I gotta keep this weight gain under control.

Overnight Cinnamon-Vanilla French Toast (recipe adapted here):

Ingredients:

For soak:
1/2 loaf Italian bread, cut into 4 (1-inch thick) slices
3 eggs, beaten
1/3 cup milk
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Cinnamon, ground.  (I used a tsp of cinnamon. I love it.)

For cooking:
Nonstick cooking spray or butter

For garnish, optional:
Powdered sugar, for dusting
Assorted cut-up fresh fruit (strawberries, bananas, kiwi, etc.)

Directions:

Place bread slices in a medium dish. In a medium bowl, whisk eggs, milk, vanilla and cinnamon. Pour over bread to soak, coating well. Cover dish with plastic wrap and refrigerate at least 4 hours or overnight.

When ready to cook, set a wide nonstick pan to medium-high heat. Coat with cooking spray or butter. Once mostly hot, add bread slices. Cook 3-5 minutes on each side, or until golden brown.
Place on serving dishes. Sprinkle with powdered sugar. Garnish with cut-up fruit and whipped cream, if desired.

Cadbury Mini-Egg Cookies

Happy Good Friday!!  

I can't believe Easter is already upon us and we will soon see it go.  Easter has always been one of my favorite holidays.  Not only do we celebrate Jesus dying on the cross for our sins and raising from the dead which is the most important reason that we celebrate, but oh to the pastel candy.  For some reason candy taste better because the wrapping or candy coating is pastel or shaped in a egg form. Especially Cadbury Eggs.  Cadbury Eggs have always been one of my favorite Easter candies. I always loved sucking out the creamy deliciousness then eating the chocolate.  Its so good!!!  While looking at Pinterest, I came across a recipe called Cadbury Mini-Egg Cookies.  As the pregnant lady that I am, I was in the mood to bake.  I know BK won't any of these and I will be the only one eating them. Ugh.  Hopefully, little Vivy won't become diabetic!  Actually on Monday I will find out the results from my gestational diabetes test that I took yesterday.  Crossing fingers!  On to the recipe.

recipe adapted here

Cadbury Mini-Egg Cookies:

1/2 cup softened butter
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour
1 cup crushed Cadbury Mini-Eggs (I put them in a plastic bag and bashed them with a rolling pin being careful to leave big chunks)

1.  Preheat the oven to 375.  In a mixing bowl, cream together the butter and the sugars.  Beat in the egg until well combined.  Add the vanilla, baking powder and salt and mix well.  Slowly stir in the flour and the Cadbury Mini-Eggs.

2.  Form the dough into balls about the size of a ping pong ball and place on baking sheet that has been covered with parchment paper.  You can place them directly on the sheet if you prefer.  Bake at 375 for 8-10 minutes being very careful not to overbake.

3.  Slide the parchment paper of the baking sheet directly onto a wire rack.  Or if you didn't use the parchment paper, allow the cookies to cool for an additional minute or two on the baking sheet to prevent the soft cookies from slipping through the bars of the wire rack.  Cool completely.  Makes about 2 dozen.

 

Go ahead...you know you want to make some.  P.S.  it was literally an egg hunt to find these.  I guess that's what I get for making these the last weekend for Easter candy :)

 

Sour Lemon Pie

Spring has finally sprung!  Well, its officially spring even though it doesn't feel like it here in Wilmington.  I think Phil the groundhog lied,ha!!  Today has been chilly and dreary which means being lazy.  I did however go to Wal-Mart...my hell on earth.  I ABSOLUTELY HATE Wal-Mart. I swear, my blood pressure rises as soon as I enter the parking lot.  I go once every 2 months...I rather pay a little extra at an actual grocery store vs going into that cluster of a place.  I had to pick up a few things that is less expensive there than going to Harris Teeter. 

Before going, I went through my recipes on Pinterest to find a lemon dessert.  I absolutely love lemon and since this weather has been up and down, I decided I wanted something light and refreshing to eat as a sweet treat.  I will probably have to take this pie to work so I don't eat the whole thing.  Plus, I have my gestastional diabetes check on Thursday. I surely don't want to spike up my levels!

This pie is really simple.  If I can make it, anyone can.  I'm not the best person to be in the kitchen.  I figured I need to improve my skills so when Vivy becomes older we can make fun things together.  I always enjoyed making desserts with my mom...especially eating the raw cookie dough or batter :)  I hope to have the same memories with her.  Anyway, on to the dessert.

First, get all your ingrediants together.

Combine your flour, sugar and salt in a medium sauce pan over medium heat.

Slowly add your milk and stir until sauce thickens and becomes bubbly. 

Remove from the heat.  Add 1 cup of the milk mixture to your egg yolk and combine before adding it back to your mixture.

Add your butter, lemon juice and zest.

Fold your sour cream into your mixture.

Combine everything together then pour into your 9 inch pie crust.  I got the already made Graham Cracker Crust.  I'm not about to make my own pie crust :)

Let cool and then dive in!  Add whip topping if desired. 

Sour Lemon Pie: recipe adapted from here

1 cup white sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1/2 cup sour cream

3 egg yolks

1/4 cup butter

1 1/2 teaspoons lemon zest (I would use 2-3 lemons to add a little more lemon flavor.  I only got 1 lemon and wish I bought a couple more)

1/4 cup lemon juice

1 (9 inch) pie crust, baked if you are making your own.  You can go the easy route and buy a graham cracker crust.

Directions

1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.