Queenmunchy Member

My movement is insane. My daughter was so calm and this one - my son! - is just constant movement that you can feel from the inside, outside, and even see!

23 weeks and still wearing my regular clothes, although jeans are only comfortable for a few hours and not so much if I sit! I'm feeling it now and now I remember why I hate being pregnant. Ugh. Dr yesterday said she completely forgot I was pregnant until I mentioned it. It's still not that noticeable as I come up on 6mo.

Yep, I cook batches, portion, and freeze. I have a ton of single serving meals in my freezer to choose from.

Mine carries organic chicken.

All of this!

Aldi is my go to store.

@yayamom3 I'm so glad you tried it! It's really easy but it's so tasty. :)

Yep, I cook, portion and freeze a ton of full meals. We also have things like sauces, meatballs, muffin tin dishes, burger patties, breakfast sausage, etc frozen for quick week cooking. I sometimes prep things like a frittata or hard boiled eggs to eat all week, but I also prep veggies so we can cook more easily. We always…

I love this one so much http://www.skinnytaste.com/spicy-black-bean-burgers-with-chipotle/

I use peanut flour (not pb2) in my Asian peanut sauces to save calories.

If you plan to toss them anyway, try making them into cookies and eat 1-2 at a time (1/8-1/4 of the bar). http://theworldaccordingtoeggface.blogspot.com/2015/07/quest-protein-bar-cookies.html?m=1

Stick with produce and meats, make your own condiments and you can control the sodium of your dishes. Cheese is one ingredient that tends to be higher in sodium.

http://www.skinnytaste.com/spicy-black-bean-burgers-with-chipotle/

I love kale salad, but you have to massage the leaves with olive oil and let it sit first to break it down, then you can add the other salad ingredients.

https://www.budgetbytes.com/ is a great resource for costs separated out. For calories and the rest, you could just plug it into the recipe builder, but she has a lot of well balanced healthy dishes.

http://inspiralized.com/butternut-squash-rice-with-bacon-caramelized-onions-and-grated-egg/ Or http://inspiralized.com/butternut-squash-noodles-with-shredded-brussels-sprouts-walnuts-and-caramelized-onions/

I pretty much only use it for Asian peanut sauce.

I estimate each dish or components as best I can. I try to overestimate and rarely go.

Skinnytaste has a few variations OVERNIGHT OATS

Pickles, olives, cheese, hard boiled eggs (some stores have them), nuts.

This.

If adults are disrespecting you after you've told them to stop, you need to cut contact. Kick them out or leave the next time it happens. Set boundaries.

USDA pepper and weigh raw. If you need to enter the smidgen of salt and pepper you can, but it's not necessary.

Weigh and enter your raw ingredients in the recipe builder. Cook and weigh the total weight of your cooked dish, subtracting the weight of the pan. Set your servings as the gram weight of the cooked food minus the pan. When you plate yours, weigh that amount and log that number of 1g servings.

I like 1% homemade from the Greek deli.

Cook, portion, freeze. Make sure to label with date and calorie count and you can grab it when you're in the mood for it. I keep a ton of portioned dishes in my freezer.

Coming up on week 22. Jeans are getting a little tight - still not that noticeable in most of my clothes. It's more a mental thing now. I gained 10lbs and it's really getting to me.

This works great for me when I'm batch cooking and freezing meals (which I do often). Doesn't work well when we're all eating dinner - me, husband, kid. Nobody grabs the same amount of the same dish.

My favorite https://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/

Yep, I wouldn't stop just because I was pregnant. Join us on the "fit, fabulous & pregnant" group. I'd link it but can't from my phone.