Well there it is…the ever disappearing belly is now pretty firmly placed. 11 weeks later, and I’m back for an update. Alot has happened in this trimester, most I can only graze over and place in list format:
- Due to the low barrel oil prices, my company had to dissolve my position from the office, Thank goodness I was only 15 weeks at that time and they gave me the option to go back to the field as an EMT.
- The next day, I went back to the field for a whopping 22 days!
- 3 days after being in the field, I attempted some deadlifts, and got some awful tooth pain. Went for an emergency dental appointment…and of course, for the first time ever, I need a root canal, and it’s while I’m pregnant and out of town. Bad luck indeed. I spend those three weeks in the field taking it easy on fitness in order to avoid tooth pain.
- I get a root canal upon returning home, painfully discover that I metabolize local anesthetic every ten minutes, and vow that’s never going to happen again.
- I slowly return to heavy weightlifting, go to my doctors appointment at 19.5 weeks and he tells me I’ve gained only 5 pounds since the beginning of the pregnancy – pretty crazy.
That’s the basic updates in a nutshell. I was in an awful camp for the three weeks up north, and sort of lost my appetite, and i’m sure that’s why I only gained 5 pounds at that time. Since then, my appetite has definitely returned full force, and I’m sure I’ve got to be up to ten pounds by now. My gym time has been in spurts, I think because I have really good days of energy, and then other days it feels non-existent. I’ll go for 3-4 days in a row, and then take 3 or 4 days off, then i’ll go 5 days, and take 2 off. I’ll be revamping my workout schedule as of this week to a 3-day a week weightlifting program to keep me more consistent, so I can do my cardio on inbetween days and not burn myself out.
Last week I got my cooking mojo back for healthy cooking and made a roasted red pepper sauce for baked garlic chicken. If you’ve never roasted peppers before, they are super easy. Depending on how big your peppers are, cut them in halves or quarters, skin side up on a cookie sheet and broil till the skins are black and charred. Remove from the oven, and but them in a plastic bag, seal, and let sit for 10 minutes so they can steam. Remove from the bag, peal the black skins off, and voila….you have now roasted peppers!
- Blend 1 cup of roasted peppers in a blender or food processor.
- Add 3 tbsp of mayo
- salt and pepper
- 1 tbsp of extra-virgin olive oil
- Blend at the end again
You can add this sauce to homemade hummus, drizzle on chicken, or add feta and create Tirokafteri!
Also I have had a bit of an obsession with eating prosciutto on fresh sourdough bread. It’s delicious, full of protein, and satisfying 🙂
On a final note, I’ve been trying to find a jogging stroller to work off some of the baby weight (that hefty 5 pounds you know) and I took a stroll into Buy Buy Baby, Strawberry Storm booster juice in hand.
Well it’s basically the most overwhelming thing I’ve ever looked at. It’s like shopping for a car. I’m pretty convinced I want the City Select one by Baby Jogger that you can add a second seat to…I’ve read tons of reviews on it, and I stalked the Strollercize class at the gym last week. Many ladies seem to have the City Select or the BOB. Both are nice…but I’m just keeping my eye out for the time being.
Anyways, I’m off to do leg day with the BFF and ogle the Mom and Baby circuit training class.