Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness

Cowboy Caviar Stuffed Avocados

We had the loveliest virtual shower this weekend!

I was incredibly anxious about it – surprise, surprise.

As you all know, I never mind being the center of attention…except when it’s for real life things.

Allow me to explain. I don’t mind getting on stage at a karaoke bar and belting out Adele to a room full of strangers – friends taking embarrassing photos, the whole nine. I DO, however, mind things like birthday parties and showers where I am the object of everyone’s focus for no other reason than existing. Add in having to open presents in front of people?! I can’t imagine a more pure form of torture. THEN throw in doing it virtually?! You would think that might make it better, but it adds another layer of complex emotions I can’t handle. So basically I spent the morning of this baby shower crying. I’d like to blame hormones, but it’s just me.

We did get some DOPE gifts tho, I just wish Garrett was forced to open and react on camera instead.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3-4 ripe avocados
  • 1 cup of cooked quinoa
  • 1 can of black beans, rinsed + drained
  • 1 can of black eyes peas, rinsed + drained
  • 1 corn on the cob
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • Juice of 2 limes
  • 1/4 cup of cilantro
  • 1/2 tsp. of cumin
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + beans + corn + red bell pepper + red onion + lime juice + cilantro + cumin + S+P
  • Open an avocado + remove the pit + add some of the caviar + more cilantro
  • Serve chilled
  • Smash it all up + slop up the contents of the plate

Adapted from here!

Quinoa + Chickpea Thai Bowls

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The third trimester is…..no joke.

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I’ve only been in it for four days, but I am WHOOPED.

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It feels like the first trimester…just fatter.

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I was trying to blame not feeling well on the altitude, but after two solid weeks in CO, I think I’m adjusted. That means I can only blame one thing – my unborn child! It’s good I’m starting early so I can get the hang of it, I’m hopeful we’ll find so many wonderful things to blame each other for over the years. My personal favorite side effect is the acid reflux I’ve developed. It wakes me up in the night, feeling like my throat and chest are filled with fiery bile. I’m hopeful, though, that the old wive’s tale is true and all this heartburn means a super hairy baby. I’d be fine if she’s bald, of course, but I love a good hairy babe.

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Have I ruined your appetite yet?

 

Ingredients:

  • 2 cups of quinoa, cooked
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of purple cabbage, chopped
  • 1 large carrot, peeled + shredded
  • 1 red bell pepper, chopped
  • 1/4 cup of creamy peanut butter
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tsp. of agave
  • 1/2 tsp. of Sriracha
  • Juice of 1 lime
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with olive oil + S+P
  • Bake 20-25 minutes, tossing once
  • Meanwhile, combine peanut butter + soy sauce + rice vinegar + agave + Sriracha + lime juice
  • To serve, combine quinoa + chickpeas + cabbage + carrot + bell pepper + peanut butter sauce + cilantro
  • Serve warm or chilled
  • Grab a fork in each hand + dig in, alternating forks between bites to save time

 

Adapted from here!