FitFriday, FatFriday XVI. Smallish bump, happy baby?

Baby.

Hoping so, anyways. Getting to that point where everyone who hears I’m at almost 30 weeks does a double take. I’m not exactly teeny. Seen smaller bumps in my age group just paranoia-browsing a little. But reactions are starting to mess with me. Jon keeps reassuring me that the bump will grow and/or the next scan on Tuesday will show the baby is strong and healthy. Well, he sure kicks like he is, anyway!

pic pic2

Doesn’t help much that the midwife said I was measuring a few weeks small last time, though…

Diet.

I found out that it isn’t only diabetes that shrinks a baby’s hippocampus in the third trimester, but pretty much all junk food habits. So after taking it easy in an effort to “correct” the bump, it looks like I’ll be ramping up the strictness for a bit. Perhaps if I control my blood sugar enough I can reduce or eliminate the risk of my son inheriting some form of bipolar. Which would be awesome. The less rubbish he has to deal with the better.

So it’s root veggies, greens, plenty of protein, getting shot of the last remnants of dairy, healthy fats and the odd bit of home-made bread. Essentially back to clean eating 101 for the next ten weeks or so.

Workout.

Still been busy in the garden and the likes, but Jon thinks I’ve calmed down enough to get back to weights. Which is just as well, because they were starting to drop. Pretty angry at myself about that, but on the other hand I am pregnant, so perhaps it’s expected I won’t be throwing the better part of my body weight around every day.

Hopefully I can either build back up now, slam the weights once I’m recovered from childbirth, or do a bit of both and get back on track ASAP. Not that I’m looking any less muscled, but any drop in physical power concerns me.

pic3

Proofs. Guns (and triceps, deltoids, quads and calves] still there, just no ammo apparently.

Then again, perhaps the muscle is the main reason for the small bump. Compression or something? If that’s the case I’m unsure whether to take it easier or to keep working out. The scan will give me some idea.

How did your week in fitness go?

Advertisements

“Egg Cake” AKA Baked Omelet.

Jon’s expert analyses of these was “they are egg cakes” and that they were good with beans or salad, but he preferred them hot to cold. They’re a little based off spanish tortilla, only more layers and a bit slower and lazier for the cooking process.

No pictures because I kind of forgot them.

Ingredients:

  • 8 eggs
  • 1/2 cup milk
  • 150g potatoes
  • 100g broccoli
  • 100g bacon
  • 1 sweet onion
  • 1 bell pepper
  • 1tbsp smoked paprika
  • 1 crushed or minced garlic clove
  • 1tsp black pepper
  • 1tsp salt – this may be a bit low for people who aren’t on restricted sodium!
  • dash of worcestershire sauce

Utensils:

  • chopping board and knife
  • small pot for boiling
  • pop-base cake tin, either greased, lined or nonstick, ours is about 4″ deep and 20″ across

Recipe:

  1. Wash and chop the potatoes and broccoli with a pinch of salt. Boil until fork-tender, but not too solid. Set aside to cool.
  2. Preheat the oven to 160C.
  3. Whisk the eggs with the milk and seasonings.
  4. Finely dice the bacon, bell pepper and onion. Sprinkle across the base of the tin.
  5. Add a layer of now-cool potatoes and broccoli.
  6. Give the eggs a final stir and pour over the vegetables.
  7. Bake in the oven until a skewer comes out clean and it no longer jiggles.
  8. Cool completely before reheating or serving cold.

The first beauty of this is that you can mix and match the fillers. As a rule of thumb: nonsweet fruits and scallions go in raw, starches are to be used sparsely and precooked, brassicas are to be precooked, cured meats and beef go in raw, seasoned and finely chopped, white meats and uncured pork need precooking.

The second beauty is that your total time used is around 5 minutes of chopping things, 5 whisking and 5 layering. The rest is all largely unsupervised.

A quality, high-protein, portable food you can make quickly and adjusted to your needs. I think it’s pretty awesome, anyway.

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

FitFriday, FatFriday X. Carbs it is.

Baby.

Went to see the consultant and the look on his face basically said “why have they sent her here if she’s managing it herself?” So now I’m back with my midwife full time. 😀

Starting to see a bit of a poke that isn’t just fat now, so it seems the bump is hardening. Still have hardly gained weight although I’m at 14.5 weeks, though, so I need to keep an eye on that and if I don’t gain after another week or two I’ll see what the midwife recommends.

Also had an awful blood sugar crash. Fortunately from working with people who have diabetes I worked out what it was, and now I can recognize one coming on and have some fruit or juice or a sweet, but the first one was a shock. If you start feeling a little numb in the legs and then sick: go sit down and if you get dizzy have some sugar. When they run through it feels like you just stepped out of an ice bath: cold sweat everywhere, sick, cramped and shaky for ages.

On a final good note, no other symptoms that have hurt or bothered me. So my tally is: motion sickness on long car trips, a torn ab muscle, aversion to mussels and a single blood sugar crash. Doing pretty good on my goal to having a peasant-girl style pregnancy and just keeping going until baby arrives.

Diet.

Diet has changed a bit. Higher carbs split down through the day, especially in the morning and night, to prevent crashes. Which naturally means my fat intake has to go down and my protein has to go up to balance calories, insulin and appetite. Not that I’m minding, right in the middle of stone fruit season and with almost infinite jam and pie fillings to use up!

Weights.

Missed for a couple of days due to the crash, but before that I was still making steady progress. First session post-sugar-crash should be about… now.

TTFN and Happy Hunting!

Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.

Ingredients:

Makes 1 thick or 2 thin 12 inch diameter bases.

  • 1 cup brazils
  • 1 cup walnuts
  • 3 eggs
  • 2tbsp peanut butter
  • 2tbsp flour
  • flavourings as desired

Utensils:

  • chopping board and knife (or food processor]
  • mixing bowl and fork
  • greased or nonstick baking tray

Recipe:

  1. Preheat the oven to 200C.
  2. Finely dice the brazils and walnuts.
  3. Mix in the other ingredients until a thick paste is formed.
  4. Pat into the bottom of the tray.
  5. Bake at 200C for 5-10 minutes.
  6. Cool.
  7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!

20151013_200414

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

FitFriday, FatFriday, VII. Weights reshuffled again.

TTC.

Still waiting and hoping. Cross your fingers for us!

Diet.

Looking pretty great. Waist nicely flat. Breakfasts have been largely small, lunches have been carbier, but lighter in calories, and dinners have been plenty of protein with a bit of fat and a bit of carbs.

Down to one coffee a day, the odd bit of chocolate. Since getting some ear plugs I have been sleeping deeper too, so I may not even need a caffeinated morning coffee!

Weights.

Keeping on top of them and, due to TTC, I’m on a routine that’s mirrored, to allow daily exercise. Rather than just doing squats one day and having a day off, the second day I will double down on the squats by doing high rep work. This increases time under tension, further breaks down the muscle tissue, promotes growth and density, without overloading the body.

Day 1: 36kg incline 4×4. Day 2: pushups or 2×12 at a lower weight.

Day 3: 57.5kg squats 4×4, 6kg biceps 4×4. Day 4: 12kg kettlebell squats 2×20.

Day 5: 37.5kg rows 4×4, 3.5kg triceps 2×12. Day 6: Lighter rows 2×12.

We will soon be upgrading the 4×4 to 6×4.

Fat Friday.

On the not so good side, I have recently been having more and more for breakfast, especially in the fat department. I think this reflects that I am too hungry for a light carb breakfast, and I will be working on getting more protein in the morning. I had a slice of cake over the past week or two, so on the carb front I have been quite good. 😀

How did your week in fitness go?

Fit Fiday, Fat Friday VI. Off the wagon, on the wagon.

TTC.

Seems I am not a hermaphrodite, although much more cannot be said yet. Here’s hoping. 😀

Weights.

A lot of garden work needs doing right now, so we’ve moved my weights onto a day-on-day off session. The order looks like this:

Day on: main weights session.

Day off: yoga during the day, light or bodyweight version of the main session.

Most days: shearing, digging, hoeing, carrying things in the garden.

2-3 times a day: run the dog in the garden.

Diet.
Not too bad, not as good as I would like. Gained some excess fat so just making sure I get no more calories than I need and fasting in the mornings, which is nice and keeps me focused.

FatFriday.

That said, I have been eating a few more sweet things and wheaty things, which may explain the issues I’ve had with fat and water weight. Been eating much more cleanly the past few days, lots of vegetables and lean protein.

How did your week in fitness go?

Making your own nut and seed butters!

We all want to eat a bit healthier. And we all seem to love peanut butter! We’ve probably devoured it by the tub from the age of one, so it’s hardly surprising. Of course, the first thing any healthy eating fanatic discovers is that peanut butter is actually awesome for you, albeit calorie laden, just as long as we eat the all peanut, low sugar, low salt variety. Some people are happy at that point, but some of us psychos then start to look for different nut butters: almond butter, sesame paste, cashew butter… And I’m sure that you, like I, have noticed that these special nut and seed butters are expensive. Well fear not! You can actually make all your nut butters very cheaply at home and so quickly, even the traditional way, you will never go back!

Ingredients:

  • 1 cup nuts or seeds of choice
  • 2tbsp equivalent oil
  • a pinch of salt

Utensils:

  • bowl
  • meat grinder and blender, or a food processor

Recipe:

  1. Soak your nuts or seeds in boiling water, leave overnight.
  2. Drain them.
  3. Roughly chop or mince the soaked nuts.
  4. Add the oil and salt.
  5. Blend until a paste forms.
  6. Serve.

Is it really that simple? Yep!

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.