Seems Like a Lifetime

Today I am at 39 weeks and 4 days. I am due in 3 days. That is so hard to believe! And yet....sigh. He could come anytime now, from the last couple weeks. Annnnyyyyyyy day now.

I think "they" just come up with all the labor inducing ideas to laugh at us poor pregnant women stuffing ourselves with spicy foods. Yesterday, Shane took me to our favorite little Mexican restaurant and I pushed my limits trying to eat as much spicy foods as I could handle. Sitting in a restaurant sweating bullets and my nose running is not my idea of fun! Afterwards, we stopped by the store to pick up the last few needed ingredients to make a recipe for "Labor Inducing Cookies."

 Key ingredients for labor inducing...? Ginger, cloves....and cayenne. Cookies are supposed to be sweet and delightful. These were neither. I mean don't get me wrong, they weren't half bad. Leave out the cayenne and you would have a nice cookie recipe for Christmas dessert!

The result? Well, 6 cookies last night and 2 this morning...and I'm sitting here updating my blog, comfy in my recliner. But if you want to try for yourself, I'm happy to pass along the recipe.

Labor Inducing Cookies

2 1/2 cups flour ***

1 1/2 cup t. baking soda

3/4 t. ground cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/2 t. salt

1 t. cayenne pepper

8 T. butter (room temperature)

1/2 c. sugar

1 c. brown sugar

1/3 c. molasses

1/4 c. egg whites (room temperature)

Preheat oven to 350 degrees. Combine dry ingredients in bowl and set aside. In mixer, cream the butter and sugars. (The longer you let these mix, the better your recipe will work! I like to mix 5 mins at medium speed) Add in the molasses, then mix in egg whites. Slowly mix in the dry ingredients. Roll into 1 inch balls and place onto baking tray with parchment paper. Bake 8-10 minutes. 

***For me using gluten free flour, we had to tweak the recipe a little. I only used 2 cups of brown rice flour instead of 2.5 and it seemed to work fine. 

Enjoy! I hope you have better luck than I did! 

They say no matter what you do to try to induce labor, nothing will work unless your body is ready and its truly your time. Although I think every little bit helps- walking, squatting, keeping my body fit and strong enough to push and endure labor- I have prayed a lot about God's perfect timing. It is so frustrating, if we are honest here,  seeing all these other women due before me having their babies while I'm waiting waiting waiting. I feel ready, my nursery is done, I'm stocked up on household items, my oil just got changed in my car....why isn't he coming yet?!!! But I know ultimately, he will come when God says it is time. Frustrating, but overall, that's what is best and I have to accept that.

Baked Crispy Brussels Sprouts

This is such a easy recipe. 

1. Preheat oven to 400 degrees F. 
2. Cut Brussels Sprouts  in half lengthwise. 
3. In a bowl (or ziplock bag), add olive oil, salt, pepper, and garlic powder. 
4. Roll the brussels sprouts around in your mixture, and lay flat on a baking sheet. *I always put aluminum foil down, less to clean up later!
5. Bake around 20-30 minutes, depending on your oven! I like them a little brown on top, it doesn't mean they are burnt! I also turn the pan around about halfway through, just because my oven cooks a little uneven. 

So yummy and healthy, I normally eat them all right away!

Why You Experiment with smoothies!

So the other day when I got home from the gym, I started making my protein shake, and decided to mix it up a little. I love trying new things, and sometimes when you mix weird ingredients together, you get something amazing. Other times, your drink is nasty and you swear to never tell a soul you tried such a horrid combination. That's what I thought I would have the other night. Here's how my smoothie started:

• A lot of the time, I will put greek yogurt and almond milk as my smoothie staples. 
• I've been seeing people add oatmeal and decided to give it a go.
• I've never put pears in my smoothie, but had one in the fridge so I cut it up and added it.
• Sometimes when I make smoothies with oranges, I'll add in ginger and I love it, so in it went. I use a ginger paste, by the way. So much easier.
• Then I got to my last ingredient- another must-have staple. My chocolate vegan protein from Arbonne. Pears, chocolate, and ginger? I would have bet my first-born child (if I actually had kids) that it was be disgusting and going down the drain.

End result- it was AHHHH-MAZING. It definitely tasted different, but I will for sure make it again. Don't be afraid to try new things- you never know what you're missing out on!

Easy Breakfast Ideas- Egg Whites on English Muffin

As much as I love to meal prep, I do love a good hot breakfast. But who has time in the morning? I just got this egg cooker from Pampered Chef. It. Is. AWESOME!!!! 

1. Pour your egg whites (or a whole egg, whichever you like) in one side of the bowl. Yes, I know it looks like a dog bowl! Cracks me up! Anyways. In the other side, put another egg or water- but definitely don't leave it empty or it will crack. 

2. I put salt and pepper, but you could get creative...whatever you normally put with your eggs! Peppers, mushrooms...and microwave usually about a minute- more time for more eggs. Makes sense.

3. And voila! Toast your english muffin and you have a sandwich! Who needs McDonalds? I can make this quicker at home than sitting in line, and way cheaper too! And who knows how much more healthy.

Enjoy!

Why I love English muffins- 

• No cholesterol
• Low in saturated fat
• Good source of folate, thiamine, manganese, and selenium
• Provide a small amount of protein

Why I love egg whites-

• Lower calorie, fat, and cholesterol content than whole eggs
• Great source of protein- and same amount as in a whole egg

*The whole egg is where you find your vitamins B2, B12, D, and iron! I do still eat whole eggs as well!