Queenmunchy Member

My c section is planned for May 30 - just got moved up! :)

Yes, I cook, portion and freeze.

Yep

Your day will log, even if you don't complete the day.

Right? I see people that cook every single dish in it. Dry heat cooking is useful too! :)

My mom picked up some fiddleheads for me and is bringing them by today!

I buy it because it's way cheaper than ground beef and I like the taste in most dishes better.

I'm still eating the same food I did before pregnancy with the exception of lunch meat, cooking meats 100%, eating pasteurized cheeses, and making sure I'm not getting too much tuna (which I was never in danger of anyway). So basically the only difference is that my steaks and burgers are well done. Www.skinnytaste.com…

Www.skinnytaste.com https://www.google.com/search?safe=off&client=safari&channel=iphone_bm&site=&source=hp&ei=Js8FWeHiLcnDmwG0mp7gAw&q=skinnytaste+lasagna&oq=skinnytaste+lasa&gs_l=mobile-gws-hp.1.2.0l5.1757.4387.0.7191.17.17.0.11.11.0.235.2038.1j15j1.17.0....0...1c.1.64.mobile-gws-hp..0.16.741.0..5j0i131k1.XjPaAZenVKA

This one is awesome and $12. It even has an 11lb weight limit for making recipes. https://www.amazon.com/gp/aw/d/B004164SRA/ref=mp_s_a_1_3?ie=UTF8&qid=1493515377&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=kitchen+scale&dpPl=1&dpID=51yB%2BqUsIOL&ref=plSrch

I make a ton of soups, stews, chilis, curries, stuffed peppers, etc and just freeze in individual portions. If I make 1-2 dishes every weekend, my freezer is stocked pretty easily. In the morning I just grab what I want to eat that day.

I had very high blood pressure and cut down sodium just to see if it would help. All I did was start making my own salt free condiments and pickled items, and stayed away from lunchmeat and too much cheese. Cutting out alcohol actually made my blood pressure drop to low ranges and I eat a ton of salt again.

If you just started the workouts (or changed them significantly) it could be fluid retention.

You should be able to just pan sear it on both sides. No mushiness.

http://www.skinnytaste.com/gochujang-glazed-salmon/ http://www.skinnytaste.com/gochujang-honey-glazed-shrimp-skewers/ http://www.skinnytaste.com/asian-turkey-meatballs-with-gochujang-glaze/

https://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli/

I want gyros now too...AND I'm 33 weeks pregnant.

I weigh and log my cooking fat, and the weighed raw ingredients.

http://pinchofyum.com/creamy-thai-sweet-potato-curry

In the freezer many foods last 3-4 months.

I've always read it as 1000 calories, 90% fat

32 weeks - today someone finally acknowledged that I'm pregnant. I've been feeling fat instead of pregnant, so that was nice. It was also with me wearing my first maternity shirt of this pregnancy lol.

With my first kid, I had a registry. With this one I refused (even though it's 9 years later) because almost everything can be found secondhand or passed on from friends. The only things I'm buying new are bottles, bedding/decor, and a video monitor. I was even chit chatting with a stranger today and mentioned that I…

I cook, portion, and freeze more time intensive recipes so I can log a serving of them. For other things I typically pack up or prep ahead of time.

I prep and have for 10 years. Just cook, portion, freeze.

I cook dishes, portion, and freeze. I have a ton of options at any time.

Weigh each raw ingredient and add it to the recipe builder. When you're done cooking, weigh the final meal (subtract the weight of the dish) and set that number as the servings. So if your final dish was 1500g, you can log 200 servings if you eat 200g one day, or 250 servings if you eat 250g the next day.

I like, in this order: Oatmeal cookie Red velvet Peanut butter cup Salted caramel I tried the enlightened in four flavors - the cold brew and butter pecan are okay, and the oatmeal and fudge chocolate are awful.

Halo Top, Lily's chocolate, and prosecco.

The best! Cabbage Steaks