Doing the Whole30 While Pregnant.


Yesterday was my official last day of The Whole30 Challenge and I did it all while being pregnant this time. I have to admit I’m feeling pretty great.

Let me give you a little feedback for those who are new to my blog. I did my first Whole30 Challenge last July (You can read about it here), it really changed my relationship with food, and health. I’ve even done a few more since and had great success. I was down a total of 32 lbs when I found out I was pregnant. I knew two things as soon as I found out: I didn’t want to gain as much weight as I did the first time (70lbs) and that I wanted to try and complete a Whole30 during this pregnancy.

I’ve been told plenty of times by women far more experienced than I, that every pregnancy is different. I’m here to tell you, they ain’t lying. During my first I had some slight nausea, exhaustion, and a few nosebleeds. This pregnancy the morning sickness game was on during the first trimester!!! I remember one morning sitting on the floor praying to God that I wouldn’t throw up again because there is nothing worse throwing up on an empty stomach. It seemed like anything could trigger my morning sickness. Smells especially. On top of morning sickness (lets call it what it actually is, all day sickness) I was having terrible headaches, nosebleeds and extreme exhaustion. I didn’t have the headaches with my first so it really concerned me but my OBGYN told me that it’s very common for women to have headaches while pregnant. I tried to start a Whole30 a few times during the first trimester and this baby was all like “That ain’t happening Mom.” So I listened to what baby said and ate basically anything that would stay down. By my 12 week check up I had gained 5 lbs. I thought to myself well that’s more than I’d like but considering I was basically surviving on processed carbs I’ll take it.

My all day sickness finally started to back off by week 13/14 but I was still eating like crap. Then we found out my husband was going to be working out of state for a few months and then he left for work. Now I’m the type of person that loves an excuse to eat. I eat when I’m bored, happy, sad, feeling lazy, or whatever and this just added fuel to fire. I was like “what’s the point in cooking? It’s just me and Deklin (My 3 year old)” So we started eating out more nights, I started buying crap food that I don’t normally buy, and even though I’d still buy fruits and veggies I wasn’t eating them. Little did I know I was about to have wake up call.

I knew that I gained weight before I even stepped on the scale at the doctor’s office for my 16/17 week check up. But when I saw that I had gained 10 lbs in a month (which is a total of 15 lbs in all and I wasn’t even half way!!) I was pissed with myself because I knew that I was headed down the same path I traveled a couple of years ago. I said to myself “Oh HELL NO! You need to get off your ass and start eating better. It’s time to start that Whole30 you’ve been talking about. You worked too hard to get to where you are to travel down that road again.” Thankfully the OBGYN Clinic I use,the Doctor’s don’t really care how much weight you gain as long as you and the baby are healthy.

I’ve been seeing my OBGYN for about 7 years now, so she and I have a really great relationship. She a very straight forward type of person and I like that. When I came to her after I found out I was pregnant this time, I told her 2 things: That I wanted to try for VBAC and that I didn’t want to gain as much weight as I had the first time. To which she agreed. So when she saw that I had gained 10 lbs in a month, she looked up from the chart and said “You’ve gained 10 lbs in a month, Brandy. You should watch your weight…not that I have room to say anything” (She’s currently expecting too) “But you’re the one that said you didn’t want to gain as much weight this time” I needed that kick in the butt. Right then I told her that I had plans to do The Whole 30 starting right after my son’s birthday. She told me “It’s going to be tough.” I knew it was going to tough but I needed to do it.

I kept my word and I started the Whole30 the day after Deklin’s Birthday on June 20th. That first week was awful and I wanted to throw in the towel every time I had to cook. The Carb Flu was not nice to me, ladies. I felt terrible, achey and it really did feel as though Thor had hit me in the head with his hammer. But I refused to give up. Luckily  after that week I started feeling a little bit better. My morning sickness had officially downgraded to constant nausea.

I had my 20 week check up and my doctor asked me how I was feeling. I told her I was actually feeling much better and that I had I started the Whole30. She was like “I noticed that you were down a few pounds”. I asked her if it was okay if I  could continue. Her response was “I don’t care. As long as you and the baby are healthy and you aren’t depriving yourself of calories or skipping meals. I’m fine with it.”

So here we are 31 days later and I made it. Doing the Whole30 pregnant was completely different from doing it not pregnant. I never got my burst of energy or tigers blood. I did however become more motivated to do things or more invested in nesting. For example our pantry has needed to be purged and organize for longer than I’d care to admit. I went in there one day to grab something and I just started organizing it right then.  I organized the cabinets, my sons room, the closets, etc. This is all stuff that I would normally look at and think “I should really do that. Ehh, I’ll do it later.” Now don’t get me wrong my home is still very much lived in but runs smoother with a little organization. I also have had  more patience with my son (3 is way harder than 2). I’ve been more willing to take him places or do things like go to pool at 8 in the morning.  Cooking has become less tedious of a task. I even branched out a little bit from my usual Whole30 motto (Keep it simple, stupid). I made homemade spaghetti sauce because I couldn’t find any without added sugar and it was absolutely delicious!! I stopped having headaches almost all together. Now whenever I have them I know that I need to eat a carb like a banana or a potato. My nausea has slacked off tremendously and I haven’t had a nosebleed since I started. I’ve only fallen asleep on the couch once. (It was really bad before, my husband I could be sitting in the living room and in the middle of conversation  I would pass out. Just like a little old man) My favorite non-scale victory though would have to be how much my pregnancy/Mom brain has improved. I now actually remember to bring my list with me to the grocery store. Or when I walk into a room remember why I walked in there. In addition to all of these wonderful things, I’m also down 13 lbs. Not that you can really tell because well I’m growing a baby but it’s good to know. I didn’t even bother taking my measurements this time so I have no clue if I lost any inches.

Was it easy? ABSOLUTELY FREAKING NOT!! I wanted to quit EVERY.SINGLE. DAY.  I can’t tell you how many times I texted my husband complaining “I can’t do this anymore!! It would be so much easier to pour myself a bowl cereal or order delivery. This is ridiculous and I don’t feel like cooking!!” Luckily he encouraged me to stick with it because it’s what I wanted. I’m glad I stuck with it though! I know that over the last 30 days my sweet little baby has gotten the best nutrition possible and that makes me feel really good. I’ve even made the crazy decision to continue the Whole30 for at least 15 more days or at max 36 more days. Making it my longest round of the Whole30 EVER.

  My recommendations for other women who would like to do the Whole30 during pregnancy?

  • Talk to your doctor
  • Know that it’s going to be tough
  • Build a support system ( The Twinbody App is fantastic)
  • Know that when you tell loved ones what you’re doing, you’re going get some backlash. But just remind them that the Whole30 isn’t a diet, it’s about health. You’re not restricting your calories, or even counting them, and you’re not skipping meals. You’re just eating better.
  • Listen to your body. If you try to do the Whole 30 and your baby is all like “Umm NO!” LISTEN to baby!!! Because baby is the most important!!!
  • Make exceptions to the regular Whole30 rules, if you have to. I did. My prenatal vitamin has traces of sugar and I still took every day because that’s kind of important. I snacked in between meals. If I got hungry late at night I had an apple.
  • If you need more advice or support feel free to reach out to me. Send me email at AskshBrandy@yahoo.com (I’m not an expert by any means but I will be more than happy to help as much as I can.)

Easy Peach Cobbler Recipe

I loved sweets for as long as I can remember and one of my all time favorite summer time desserts is peach cobbler with a scoop of vanilla ice cream. So today I’m going to share with you one of the easiest peach cobbler recipes.

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Here’s what you’ll need:

2 Cans of Peaches

1 Stick of Butter, Melted

1 Cup of Milk

1 Cup of Bisquick

1 Cup of Sugar

1/2 Teaspoon of Nutmeg

1/2 Teaspoon of Cinnamon

Start by preheating the oven to 375 degrees. Grab a cake pan (The smaller the cake pan the thicker the cobbler will be.) Pour the melted butter on the bottom of the pan, add the peaches with the juice, and sprinkle the nutmeg and cinnamon over the mixture. Stir.

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In a separate bowl combine the Bisquick, milk, and sugar.

Pour the Bisquick mixture over the peaches. Then place the cobbler in the oven and bake for an hour.

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When time is up cut a slice, throw a scoop of vanilla ice cream on top, and ENJOY!!

About Last Week

I’m a planner, I always have been. I have backup plans, for my backup plans and even backup plans for those plans. Last week though no matter how well I planned and executed my DIY projects and recipes they failed miserably. I began to become aggravated and started questioning my ability. Then I took a deep breath and stepped back for a moment. I realized that I needed a week off from doing crafts and cooking. I needed a week off from blogging.

I know taking time off from blogging isn’t what a lot of popular bloggers would suggest. Especially, if you want to turn your blog into a business like I do. But sometimes you just need a reset so you can come back at your best. I love blogging and I enjoy making DIY crafts and food. I don’t want to ruin it by stressing myself out about it.

After taking a week off to just hangout with my husband and my little boy, I feel great I can focus creating new things. I have a ton of new blogs planned and can’t wait to share them with you. I guess sometimes you just need to take a break to return to something you love. Until next time.

Bird Nests

One of my earliest school memories is of being at an end of the year class party and eating a Haystack for the very first time. It was amazing. Years have passed and I’ve often thought of that delicious piece of candy. However I haven’t had another one since. So the other day that memory popped in my head and I instantly knew what I had to do. I had to make some Haystacks but since it’s almost Easter I decided to be a little festive and make Bird Nest Haystack. Needless to say they turned out absolutely mouth watering. Today I’m going to show you how to make Bird Nests/Haystacks.

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Here’s what you’ll need

1 Bag of Butterscotch Morsels

1 Cup of Peanut Butter

1/2 Teaspoon of Vanilla

4 Cups of Chow Mein Noodles

1 Bag of Egg Shaped Candy ( I used Whoppers Robbin Eggs)

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Start by placing the 4 cups of chow mein noodles in a large bowl. Set aside. Then in a separate microwavable bowl pour the butterscotch morsels and add the peanut butter. Melting the mixture in 30 second increments. Be sure to stir after each 30 seconds.

Once the mixture is complete melted stir in the vanilla. Then pour it over chow mien noodles. Stir until the noodles are covered.  Using cooking spray, spray your muffin tin.

Next spoon the mixture in to the pan. Using your spoon dig little ditch into the center of each nest. (This is so your eggs will sit down inside of the nest, instead of on top of it.) Then place your eggs in the nest (This allows the eggs to stick in to the nest) Chill the Birds nest for about an hour.

Then using a butter knife remove the nest from the muffin pan and enjoy!!!

 

Rice Krispy Treat Messy Eggs

When I was living in Chicago back in 2010, I didn’t have anyone to spend Easter with. I wasn’t the only one alone for the holiday, a few of my other close friends were by themselves too. So we all decided to make our own Easter celebration. Together we made a pretty amazing dinner and then took a trip to the beach. It’s one of my fondest memories of my time in Chicago.

One of the desserts we made was Rice Krispy Treat Eggs. They were delicious. Now that I have a husband and a son, I want to make awesome memories with them. So what better way to create more memories than by taking something special from a past memory and putting a new twist on it. Today I’m going to show you how to make Rice Krispy Treat Messy Eggs.

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Here’s what you’ll need:

10 Cups of Rice Krispy Treats

1/2 Cup or 1 Stick of Butter

6 Cups of  Miniature Marshmallows

1 1/2  Teaspoons of Vanilla

1/4 Teaspoon of Salt

1 Bag of White Melts

Food Coloring  (A Variety of Colors)

Lollipop Sticks (Optional)

Plastic Easter Eggs

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In a large pot melt the butter on low heat. When the butter is melted, add 3 cups of marshmallows, the vanilla, and salt.

While waiting for the marshmallow mixture to reduce, pour the melts in a bowl. Then place it in the microwave for 30 second intervals until the melts are completely melted. Next stir, in the food coloring of your choice. Make as many different colors as you’d like. Then set aside.

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Once the marshmallows mixture is smooth. Then stir in the remaining marshmallows until they are melted.

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Then stir  Rice Krispies into the melted marshmallow mixture. Set aside.

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Take some butter or cooking spray and grease the inside of the plastic eggs.

 

Using a spoon or your hand fill both sides of the plastic egg with the Rice Krispy Treat mixture. Then close it to get the mold. Next, remove Rice Krispy Treat and place it on a baking pan. (Wax paper or Aluminum foil will save you on clean up) You may want to flatten the bottom out a little so it sits better on the pan or if you plan on placing it on a lollipop stick.

 

Once you have all of the eggs molded the real fun begins. Using a spoon drizzle your colored melts over the Rice Krispy Treats. Repeat this step using different colors, as much or as little as you want.Turn on some music and let the kiddos help out. (Tip: If your melts start to harden before you are finished place them in the microwave for an additional 30 seconds)

When that’s finished let them dry for a bit and then enjoy!!!

 

 

 

 

Vegetable Frittata Muffins

I’ve been making  Vegetable Frittata Muffins since my son was able to eat solid food. It was my mission to make him love fruits and vegetables. The great thing about these is that they taste great, it’s healthy, and ridiculously easy to make. Today I’m going to show you how to make Vegetable Frittata Muffins.

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Here’s what you’ll need:

6 Eggs

1 Cup of Broccoli chopped

1/2 Cup of Bell Pepper Chopped

1/2 Cup of Tomatoes Chopped

1- 1/2 Cup of Any kind Cheese (I used Mild Cheddar)

Salt

Pepper

First pre-heat the oven to 350 degrees.Then you’ll want to chop up your veggies. Next grab the cheese and shred it. (Tip: Block cheese is always cheaper then pre-shredded cheese) Also feel free to add any veggies you want. Experiment.

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Once that’s finished crack your eggs open and place in a large bowl. Using a fork, whisk the eggs.

Then add the veggies and cheese. Then salt and pepper to taste.  Stir well.

Grab a muffin pan and spray it with cooking oil. Then spoon the egg mixture in the muffin pan cups about 3/4 of the way full.

Bake for 20-22 minutes. Then Enjoy!!

Sugar Cookie Bars

My husband and I have an on going tradition. Every Christmas we try to out do one another on stocking stuffers. Which usually leaves us eating Christmas candy until May. This year we went way overboard and I kept thinking “What am I going to do with all this candy?” After a month of thinking I finally decided to make Sugar Cookie Bar to get rid of most of if. Today I’m going to show you how to make your very own sugar cookie bar using left over chocolate from the holidays.

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Here’s what you’ll need:

1 1/2 Cups (3 Sticks) of Butter

1 1/2 Cups of Sugar

2 Eggs

1 1/2 Teaspoons of Pure Vanilla Extract

3 1/2 Cups of All Purpose Flower

1 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

3/4 Cup of Rolled Oats (Optional)

1-2 Cups of Random Chocolate Pieces Chopped

1/2 Cup of Milk Chocolate Chopped

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Using a hand or stand mixer, combine the butter and sugar, until it’s creamy. Add in the eggs and the pure vanilla extract.  Mix well.

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Then in a separate bowl pour the all purpose flower, baking powder, and salt together. Making sure it’s well combined.

Slowly add the flour to the butter/sugar mixture and mix until completely combined. Chill dough for 3 hours.

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While waiting for the dough to chill, cut up the random pieces of  holiday chocolate into chunks. Also cut up the milk chocolate.

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After the 3 hours, preheat the oven to 350 degrees. Line a 9x9x2 inch pan with aluminam foil. Spray the foil with cooking spray.

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In a large bowl break up the cookie dough. Stir in the oats, random chocolate pieces and the milk chocolate pieces.

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Pat mixture into prepared baking pan. Bake for about 25-30 minutes or until the edges start pulling away from the sides.

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Cool in the pan, on a wire rack. Once it’s cool cut into bars and enjoy!!