Good afternoon friends! How is your week going so far? I woke up this morning with the realization that baby will be here in just about 1 month. I was having a hard time believing it until after two bites of my breakfast I had to take a break because I felt full.
But don’t worry, I finished it!
This morning I switched up my normal sausage and eggs breakfast and had a blueberry date smoothie with a homemade pumpkin donut. I should really do a full post with the donut recipe, but until then, here’s the skinny… mix all the ingredients below and bake at 350 for 20 minutes.
1/2 cup coconut flour
1/4 cup coconut oil, melted
1/2 cup pumpkin pure (not pie mix)
3 TBSP maple syrup
1-2 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1/4 tsp. baking soda
A few hours later I munched on some cucumber slices, sprinkled with pink salt & pepper, and dipped in hummus. I’m always trying to look for ways to sneak in extra protein (to ward off pregnancy pre-eclampsia) so I sprinkled some hemp hearts on them too.
For lunch I had leftover Jambalaya (my white rice mixture is really ½ cauli rice and ½ white rice). Which totally filled me up until I got home.
When I got home from work I made another blueberry date smoothie. #pregnancycravingsaresoreal. I can’t get enough of these smoothies! Plus the dates are really great to help soften the cervix which will be a godsend during labor.
As I sipped on the smoothie I started to make dinner which was pretty simple… some apple sausages with green beans and sliced peaches.
Dessert was simple and quick too. I took some leftover chocolate pancakes I had, topped them with dairy free cool whip and sliced strawberries. Less than 15g carbs!