Here I am in the last few weeks of my second trimester. I finally feel like time is going quickly! Not that I want to wish away the months, but I can’t help but be anxious for the impending birth of my son. I can’t even imagine how I’m going to feel towards the end of my third trimester.
It’s been pretty smooth sailing this week. I had my monthly doctor check up, and everything looked good. My blood pressure was normal, we heard Baby Bean’s heartbeat loud and strong, and my weight was fine.
I actually weighed myself right before I left for the appointment, just to see how accurate my scale is. Turns out it’s not that accurate at all, as just a few minutes later, the doctor’s scale revealed a weight that was 4 pounds lighter than what my scale revealed. I admit that I’m glad it wasn’t wrong the other way! So I officially gained 2 pounds in the last month for a total of 16 pounds.
I just read that my uterus is now the size of a soccer ball. It sure feels like there’s a soccer ball in there! Inside is my baby, who is likely around 1 1/2 pounds.
I can feel the effects of my belly’s size every day. Last night we went for a walk after dinner and I felt like something heavy was pushing on my lower back the entire time. It’s weird because mentally I feel like I could run miles, but physically my body is telling me otherwise.
I have mentioned that my biggest craving has been spicy Mexican food. I may have killed that this week. When I was planning for my meals, I must have really had a strong craving because I planned three consecutive Mexican-themed meals: vegan lentil tacos, southwestern chicken, peppers, and rice, and a spicy vegetarian tortilla soup.
The leftovers of the soup are in my fridge now, and I really don’t even feel like finishing it. Don’t worry, I will, but I think I overdid it this week and my Mexican food craving is gone.
Guess what kind of cravings are creeping in? Sweets. More specifically, chocolate. I feel like I need to eat some chocolate every day. Tim is just so upset by this change. (I hope my sarcasm comes through.)
I guess as the baby grows and changes, so does mama and her cravings. Speaking of changes, check out the transformation my body’s gone through!
The pictures are from 13, 16, 21, and 25 weeks. What a change! I can’t wait to see what changes the next 15 weeks will bring.
Pssst! Check out my newly organized recipe page! I hope it helps you navigate the site better and find recipes more easily.
such a cute prego lady!
It is going by so fast! Before you know it, your little baby will be here!
Isn’t it funny how we crave a certain type of food, and base practically every meal that week around it. I craved milkshakes, so I couldn’t have them for ever meal..but I sure wanted to! 🙂
Oooh I had a lot of milkshakes with my first pregnancy! 🙂
You look adorable and wonderful! Nice pregnant mama glow about you 🙂 And you are 100% all belly! It went no where else but there which is nice 🙂
Wow! You look great in all your pics….16 lbs is great…I won’t even mention the amount I gained with the 2 of my pregnancies!!!!
I had the opposite problem with both of my pregnancies. My doctor’s scale always gave me a weight that was 4 pounds heavier than my scale at home.
I hear ya on the sweets thing! ESPECIALLY chocolate. Enjoy it- and hey, if you get high quality dark chocolate, it’s often high in iron, something you and baby need anyway, right? 🙂
And don’t forget about the antioxidants in dark chocolate! 😉
Oh poor Tim 😉 ….You are really flying though and looking great! Meeting him is going to be here before you know it! I bet with the new preschooler in the house, it’s just busy. Continue to take care of yourself!
As a fellow pregnant mama (22 weeks today), I would like to pass on an excellent recipe that can maybe help with your chocolate craving. My sister adapted this recipe off of the back of Bob’s Red Mill organic whole grain quinoa flour…. Sour Cream Fudge Cupcakes. Ingredients: 1/4 cup coconut oil, 1/2 cup water, 1/4 cup cocoa, 3/4 cup agave, 1 1/2 cups Bob’s red mill quinoa flour, 1/2 tsp. baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 eggs seperated, 1/2 tsp vanilla, 1/4 cup sour cream, handful of chocolate chips . Directions: Preheat oven to 375. Place oil and water in a saucepan. Bring to just a boil, remove from heat, and whisk in cocoa powder and agave. Sift together the flour, baking powder and soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla, and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter along with handful or 2 of chocolate chips. Spoon into muffin tins lined with paper cupcake liners. Bake for 20 minutes, or until cake tester inserted in center comes out clean. Makes about 8. I’ve tried following the recipe exactly as it appears on the flour package (it calls for butter instead of oil, sugar instead of agave, and no chocolate chips) and i was pleased. Have to say chocolate chips make a big difference though. My 3 year old and husband love these too. Hope it helps satisfy your cravings without the guilt. By the way, you look fantastic… keep up the good work!
Ooh those sound delicious! Thank you so much for sharing the recipe. 🙂
You are one of the cutest pregnant mamas ever! You look great. Hope you continue to feel well.
Stinkin Cute!!!! 🙂 ps my garden has produced lots of butternut squash. On my way to your recipe page to see what to do with it!
You look amazing!!!