Well, tomorrow I hit 38 weeks. Which basically means little man could come any time… or he could wait another 2-3 weeks. I’m not great at the waiting game but I am trying to cherish the time left as a young married couple- before we officially turn into a young family.
Last weekend hubby and I celebrated our 3rd anniversary up in the Blue Ridge Mountains. We had a great time but I have to admit the hike was a lot more challenging than I thought it would be. It’s basically only thanks to the patience of my husband and some encouragement from others on the trail that we made it to the top. I do have to say though, we still beat the average time listed on the trail guide so… I consider it a win.
We also took the time to get maternity photos taken and I have to say I love the work by Living Radiant Photography! They’re based out of Baltimore and if you’re looking for a wedding or anniversary etc. photographer, you need to check them out. Here are just a couple that I love (I had such a hard time narrowing it down…)
So all in all, the pregnancy is going well. From a fitness point of view, I’ve gained a total of 20 lbs and have continued with physical therapy (so core and glute strengthening) throughout the pregnancy. Due to palpitations and difficulty gaining weight though, my other workouts have been limited for some time now. I’m looking forward to getting back to it but I know it will be quite the process to regain my strength and stamina.
Hello again! I know I’ve been quiet for some time now- I’d like to say it’s going to get better but with work, my new school schedule, and the baby due next month… I’m just going to be realistic and say I plan to keep posting for fun/as I can but unfortunately can’t make the blog a priority right now. I do post regularly on Instagram and Twitter so you can always follow me on there!
This morning was my Saturday so I took advantage and made Protein Pumpkin Spiced Pancakes. Last year I posted Pumpkin French Toast but pancakes just sounded better this morning. I combined two recipes I found and played with ratios a little bit, one is Jamie Eason‘s and the other is from Dashing Dish.
This recipe makes about 3 servings.
- 1 scoop vanilla protein
- 1.25 C oats (*I did 1C oats with 1/4 C almond flour)
- 1/2 C pumpkin puree (NOT pie filling)
- 2 egg whites, 1 egg
- 1-1.5 C unsweetened vanilla almond milk
- 1-2 tbsp sweetener of choice (stevia, ideal, coconut palm sugar)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- Put all ingredients into the blender and blend until smooth
- Let batter sit (it will thicken a bit as it sits) while you heat up a lightly greased griddle on the stove over medium heat
- Scoop approx. 1/4 C of batter onto griddle/pancake and cook until you see bubbles in the middle- flip and cook on other side (approx. 3-5 min/side)
**I only used 1 tbsp of coconut palm sugar and then used pure maple syrup to top/sweeten.
Picture from Jamie Eason’s LiveFit Recipe