This is my first week home with Noe by myself. Michael took the last two weeks off for paternity leave and my mom was here for a week after the baby was born so these are our first few days just the two of us. Like most things, the anticipation of being on our own was much worse than in actuality.IMG 8534 704x1024 Homemade Apple Sauce + the First Days

Noe is what I imagine a typical newborn to be, having not had much experience with newborns in the past, I’m just guessing. She sleeps a lot, fusses a lot, cries when she’s hungry, wet or wants attention. She’s a champ of an eater, luckily we haven’t had any feeding issues thus far. At her 2 week appointment yesterday she had gained almost 1.5 lbs since we left the hospital! She feeds every 2-3 hours for the most part, including at night. I’m usually up with her around 1am, around 4am and then again around 7 or 8am. Funny how your views on a good night’s sleep are adjusted with a newborn. If I can sleep in between her feedings I call it a successful night.

Love waking up to this face!

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I decided that I’m not going to read a bunch of baby books or try to force a plan on the two of us. She’s 2 weeks old, I’m a new mom, we’re just going to wing it until something tells us that what we’re doing is wrong. This whole thing is like one big trial and error session, constantly trying to figure out what works, what doesn’t. One day she liked the Solly wrap, the next she screams her head off in it.

I’m just taking it as it comes and trying hard to savor each moment. Every mom I talk to warns how fast it all goes by. As someone prone to movement and getting things done, I’m trying really hard to slow down and enjoy this time when she’s still so little, stationary and young.

That brings me to this homemade apple sauce. Like most things, the anticipation of making it felt worse than in actuality. I’ve never made homemade apple sauce before. But it’s a synch to make. While my mom was here she and Michael made a run to Costco while I stayed home with the baby, and came home with a 16 pack of apples. I’ve been making my way through the batch but knew I’d never get through all of them before they went bad.

So applesauce it was.

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If you search recipes for homemade apple sauce you’ll find the sugar called for can range from a teaspoon all the way to a 1/4 cup or more. I liked the idea of letting the natural sweetness of the apples come through and only added 2 tablespoons of brown sugar but adjust accordingly to your taste.

I’m sure we’re in for plenty more homemade apple sauce as Noe gets older, glad to start experimenting now.

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Homemade Apple Sauce
Prep time: 
Cook time: 
Total time: 
A simple homemade apple sauce, gluten-free and vegan.
  • 5 apples, I used fuji apples, cored and peeled
  • 1 cup of water
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • ½ tablespoon cinnamon
  • 2 tablespoons brown sugar
  1. Peel and core your apples, then chop into small pieces.
  2. Heat a large pot over medium high heat then drop in your apples, water, lemon juice and salt.
  3. Bring the mixture to a boil then reduce to a simmer for 45 minutes.
  4. Sprinkle in cinnamon and brown sugar, turn off the heat and mix well.
  5. Using an immersion blender, blend the apples to desired consistency.
  6. I like my apples sauce to have some bite so I left it chunkier but feel free to blend until smooth.

One more of Noe and Dad.
IMG 8512 768x1024 Homemade Apple Sauce + the First Days

Enjoy and Exhale!

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It’s a little out of order but I wrote up my Third Trimester Recap as I went along. For those who are interested in how the last few months of pregnancy were for me I decided to post it, even though it’s over.

Week 28:

The start of a new trimester. My friend Lupe mentioned that as soon as she hit 28 weeks the shine of the second trimester honeymoon phase faded. I couldn’t agree more. It was like suddenly everything was harder. I continued to have some of the pelvic pain I was experiencing the weeks prior. I found that I could abate some of the pain with a heating pad and not running two days in a row.

Thanksgiving also fell in week 28. My sister came out to visit and we ran the Turkey Trot on Thanksgiving Day in Wash Park like last year. I was able to run the entire 4 miles without stopping and finished in 36:54 (9:14 pace) not too shabby for 28 weeks.

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[Turkey Belly vs. Baby Belly Staredown]

Week 29:

Not much new to report in this week symptom-wise. I continued running and doing yoga. My love of oatmeal came back from the first trimester so that was breakfast pretty much everyday.

Unfortunately my grandfather passed away on December 1st so late in the week we flew to Chicago for the service. I had a chance to show my Anyu my baby bump though, which was very sweet.

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Week 30:

Hitting the thirties felt like an accomplishment. Only 10 more weeks! Baby B has always been super active and her movements became even stronger and more pronouced this week. She also got a lot of hiccups. Pretty much getting hiccups every day, if not a few times a day. It was around this week that we also decided to add a little bit more to our plate by looking for a new house. We connected with a relator and began house hunting in our current neighborhood.

Week 31:

We took a child birthing class this week. It was a little overwhelming and I had a minor emotional breakdown that night. Michael was very supportive as I laid in bed crying about how I was going to get this child out of my body.

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Week 32:

8 months! Baby B had a serious growth spurt and so did I. My newest symptom was the feeling that my upper abs were tearing apart. It made things like vacuuming and laughing rather painful. We had our 32 week appointment. Everything looked good and both baby and I were measuring right on track.

Christmas was also this week. We stayed local and made a feast on Christmas Eve, watched movies, had a couple of fires and enjoyed our last quiet holiday together just the two of us.

We also found a house we loved and put in an offer which was accepted. We went into contract two days before Christmas.

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Week 33:

Running has become increasingly more difficult. I’m still getting out about 2-3 times a week but with lots more walking intervals. My pelvic pain has subsided but carrying around all the extra weight is having an impact on my lower body. My abs are still giving me some trouble. Yoga has become my best friend.

Eating has continued to be fairly normal, besides the desire to have cereal for dinner at least twice a week. I just can’t help it, sometimes it’s the only thing that sounds good.

Unfortunately this week also brought on my first pregnancy vomit. On new years day I started to feel a little iffy. By the afternoon I knew I was getting sick. By the evening I had the most violent vomit experience of my life. Throwing up 8 months pregnant is no easy feat. The virus took out Michael too and we spent the next 4 days laid up at home. It was an awful way to spend the last of our vacation.

Luckily before we got sick we had a chance to visit with this little munchkin.

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Week 34:

I went to a Sunday yoga class. It felt really nice after being sick for so many days. I also ran two times this week and added in some days of walking. Nothing really new to report beyond more upper ab pain which my MD says is just the stretching of the fascia over my abs.

Week 35: We took our hospital tour and did our pre-registration. They had us fill out as much of baby girl’s birth certificate as we could. We left a nice big blank on her name icon smile The Third Trimester

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She’s become an excellent coffee table.

Week 36: This week happened to coincide with my birthday weekend. I was treated to all sorts of niceties including an amazing pre-natal massage. Oh my GOD! It was amazing I really recommend it, especially this late in the game. She spent a lot of time on my SI joints and I came out of the appointment feeling so much better. Michael also made me a confetti cake which I proceeded to eat for dessert every night for 5 days straight!

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In our 36 week appointment we found out that baby B was still breech. Our MD recommended a procedure called a version at week 37.

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Week 37: Version time. This is where a doctor or in my case 2 doctors try to externally rotate your baby. It’s an intense procedure, they give you a uterine relaxant that made my fingers and lips start buzzing like I’d had 8 shots of espresso. They then try, with a lot of force I might add, to turn the baby. Unfortunately after three tries she still wasn’t budging.

You’re not allowed to eat or drink anything 8 hours before your version and my appointment ended up being pushed 5 hours later than it was scheduled so I went about 18 hours without even water.

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It was awful so after we left the hospital we went to Whole Foods where I drank a huge Vitamin Water and bought an 8 pack of oatmeal raisin cookies. I ate every single cookie over the next 5 days. Suddenly wanting sweets apparently.

I’ve continued running but have cut back on my mileage. For the last two weeks I’ve been able to run about 2-2.75 miles at most 3 times per week. I haven’t been able to get to yoga due to my work schedule but I’ve been trying to do a little home practice. On days I’m not running I try to get out for a walk. What can I say, I’m a sucker for those brown eyes.IMG 8310 1024x1024 The Third Trimester

Week 38:

At the start of week 38 we moved into our new home. I’ve said it before and I’ll say it again, packing is my least favorite thing to do in the whole world, period. You’d think we’d be good at it by now, having moved 6 times since we met!

This move was particularly hard because I couldn’t do any heavy lifting and my energy has been waning, especially in the late afternoon. Sometimes a girl just needs to sit down, so I do, a lot.

I was also highly emotional the past week. My emotions were pretty balanced throughout my pregnancy so being on the edge of crying, laughing or killing someone at any given moment is a new thing. My last day of work and teaching was on the 30th and I think the reality of what’s to come has become a little overwhelming. Suddenly baby B’s arrival feels strikingly close.

At our 38 week appointment we checked again to see if baby had decided to turn on her own over the last week and a half but alas, she remained head up. A c section was scheduled for week 39. I wasn’t thrilled about the c section, I had really wanted to do it naturally but this was the safest option for both of us, making it a no brainer.

Knowing pregnancy was coming to an end made these last few days of awkwardness seem manageable. But, I’m really looking forward to bending forward, twisting and taking in a big breath.

I’ve run a few times this week but it’s been slow and includes a lot of walking. I didn’t expect to still be running a few days out from delivery but I’m proud of sticking with it.

Week 39:

There was only one day in week 39, as the c-section was scheduled for 39 weeks and 1 day. On the Friday before, my sister flew in. That Saturday morning we went on a 2 mile run and a 3 mile walk. We went all over the Highlands and enjoyed unseasonably warm temps. It was so nice to get out knowing that the next few weeks will be running free as I recover from the surgery.

One last photo, in the same old shirt. That poor thing has been put through the ringer.

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And there you have it. 39 weeks and 1 day of pregnancy recapped. Overall, I think I fared pretty well but writing this from the other side, I can say enthusiastically that I’m really happy not to be pregnant anymore icon smile The Third Trimester

Now that pregnancy is over I will likely write up some thoughts on the first few postpartum weeks. As I think this is a time that gets a little forgotten after the big day. I will also be taking some time off work and teaching to care for baby and hope to get back into the kitchen for some recipe creation. Look out for that in the coming weeks.

Enjoy and Exhale!


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It took some time to get this post out (life with a newborn) but early on the morning of February 8th, Michael, my sister and I drove to the hospital for a scheduled c-section. Our little girl was still breech and didn’t look to be turning. As is standard with breech babies, our doctor recommended a c-section. So off we drove into the dawning day with our empty car seat in tow.

A few hours later we welcomed Noelle “Noe” Connor Chase into the world. She was born with the umbilical cord wrapped twice around her neck, no wonder she couldn’t turn, and a head full of hair, which surprised everyone.

After a few days in the hospital, we are all now recovering at home and figuring out our new life as a threesome.

Welcome to the world Noe. We love you!

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Enjoy and Exhale!

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This week I officially started maternity leave. I think it’s had the opposite effect on me than is intended by the word leave. The end of working and teaching has brought on a low level of stress and just enough downtime to start really thinking about what’s ahead. Don’t get me wrong, I’m incredibly excited to meet our baby girl but I’m also feeling nervous, emotional and anxious, which I hear is pretty natural at this point in pregnancy. icon smile Creamy Honey Mustard Dressing + end of pregnancy rambles

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To channel my anxiousness I’ve tried to keep busy by organizing the new house, getting outside and pouring over recipes online while envisioning cooking. I can’t seem to get around to the actual cooking of anything right now. My energy, which has been really steady throughout most of my pregnancy, has begun to wane. A trip to Bed, Bath & Beyond yesterday left me simultaneously wanting to scream and lie down. Maybe it’s nature’s way of getting me ready for the end of the journey. At 38 weeks and 5 days I’m hitting my limit.

I know I just said my energy is waning but the freedom in my schedule and the unseasonably warm weather we’re having in Colorado right now has made it nearly impossible not to get out for my walk runs. I’ve been out three times this week, once on Sunday (which truthfully was snowy but unbelievably peaceful and white, just look at these photos), once Tuesday and once today.

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I run about 2-2.5 miles each time with lots of walking and stretching in between. I am finding yoga to be rather uncomfortable right now. Forward folds are more like half folds and I just can’t get into anything deep enough to make it feel like I’m reaching anything. There’s a part of me that is also sort of over going to class at studios. Maybe it’s that nothing seems to fit anymore, I wear this poor Athleta running jacket pretty much every day now and even with it’s stretchy fabric it’s having trouble covering my belly.

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So, as mentioned above, when I’m not dealing with my emotional ups and downs or out walk running, I’ve been perusing food sites. Part of me feels like I should cook and freeze some meals for the coming weeks but that sounds like a lot of work and I can’t see us grabbing these freezer meals for dinner. I may live to regret not having done food prep but I just can’t be bothered right now.

What has been catching my eye on the recipe boards though and are easy enough to make right now are salads. So when it came time for this afternoon’s lunch I knew I had to mix up something healthy and green. I wasn’t feeling any of my go-to salad dressing though. That’s when I thought about mixing my ranch dressing with my yet to be shared honey mustard dressing to make a creamy honey mustard. The results were amazing. The tang of the mustard cut through the creaminess of the mayo and the honey made it just a touch sweet.

For the salad, I just threw a bunch of things together that sounded good: brussels sprouts, asparagus, avocado, some leftover red lentils and chopped apple. I loved this salad and will likely make it for Michael when he gets home from work tonight. I also have my eye on a quinoa casserole but we’ll probably end up having salad with grill cheese sandwiches instead. Like I said, the intentions are there but the follow through is lacking.

Creamy Honey Mustard Dressing
Recipe type: Salad Dressing
Tangy, sweet, gluten-free salad dressing.
  • For the dressing:
  • 2 tablespoons mayo (I used vegan mayo)
  • 2 teaspoons honey
  • 1 heaping teaspoon dijon mustard
  • 1 teaspoon rice wine vinegar
  • Squeeze of lemon juice
  • Dash of white pepper
  • Dash of garlic powder
  • Dash of salt
  • For the salad:
  • 2-3 cups of mixed greens
  • ¼ cup diced apple
  • ½ cup steamed brussels sprouts and asparagus
  • ¼ avocado, diced
  • ½ cup red lentils
  1. Place dressing ingredients in a bowl and mix well. Adjust seasoning to taste.
  2. Place salad ingredients in a large bowl then top with dressing.

Enjoy and Exhale!

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I’ve had this recipe in my back pocket since mid-December. I loved it the first time I made it but then never got a photo of it to share. One thing lead to another with the holidays, New Years, a stomach bug and the ramp up back to work. If that wasn’t enough we decided to add more change to our lives, on top of having a baby, by buying a house in January!

The whole process was super quick. We found a realtor and were pre-approved the second week of December, found the house on Dec 23rd and our offer was accepted the next day. We closed on the house last Friday and move in on Saturday. We’re hoping to paint, pack, move and get everything settled before baby gets here. Wish us luck.

Needless to say I sort of forgot about this soup. But, then I saw a kabocha squash at the store this weekend and it reminded me that it was time to make it again.

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I made a huge batch of it on Sunday night thinking there would be a little leftover to take some nice photos of on Monday in the daylight. Turns out we gobbled the whole pot up before the night was over.

This soup is seriously delicious. Like really, really good. Like so good I suggest you make it right away despite the subpar pictures and while kabocha squash is still in season.

The key to this roasted kabocha squash soup is the roasting.

I highly, highly recommend taking the extra time to roast the onion and the squash. It adds a depth of flavor that you don’t get if you just sauté the vegetables.

Yes, it takes 40 extra minutes but they’re not “active” cooking minutes. The great thing is you can roast a day or two ahead of time and then just make the soup when you’re ready.

I wanted to keep the deep orange color of the squash intact so I didn’t use the skin but kabocha skin is edible so if you don’t mind the soup being a little darker and specked with the green, then go ahead and dump the skin right in as well. Or you can chop up the leftover skin and put it in a salad. It’s really tasty.

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5.0 from 1 reviews
Roasted Kabocha Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Roasted kabocha squash soup. Vegan, gluten-free and unbelievably tasty.
  • ½ white onion
  • 1 kabocha sqaush
  • sprinkle of salt
  • drizzle of olive oil
  • 1 tablespoon butter or Earth Balance
  • 2 stalks of celery
  • 1 teaspoon of salt
  • ½ tablespoon of minced garlic
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 heaping tablespoon turmeric
  • dash of cayenne
  • dash of white pepper
  • 1 bay leaf
  • 1 cut light coconut milk
  • 4 cups vegetable stock
  1. Preheat oven to 425.
  2. Slice squash in half, remove seeds and sprinkle with salt and olive oil.
  3. Cut onion in quarters, sprinkle with salt and olive oil.
  4. Place onion and squash on a cookie sheet and roast for 40 minutes or until you can pierce the squash skin with a fork.
  5. Remove from oven and let cool slightly.
  6. When squash is cool scoop out flesh.
  7. Heat butter in a stockpot.
  8. Add celery and salt, sauté until celery is slightly softened, add garlic, garlic powder, onion powder, turmeric, cayenne and pepper.
  9. Sauté until spices are fragrant, about 1 minutes.
  10. Add onion, squash and bay leaf. Mix well.
  11. Next add the coconut milk and vegetable stock.
  12. Bring to a boil then reduce to a simmer.
  13. Simmer for 15-30 minutes.
  14. Remove bay leaf.
  15. Using an immersion blender and blend soup well.

Enjoy and Exhale!


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Although things have been a little quiet on the blog lately, I’ve been keeping myself busy with writing for WakJogRun.

The biggest news is that my ibook, Yoga For Runners is now available on iTunes. If you’ve ever thought about dabbling in yoga and are looking for a place to start this is a great book, if I do say so myself. It was a labor of love and took a long time to come to fruition. It breaks down yoga by body part and offers 6-10 poses in each section. For example, only have 5 minutes after your run? Check out the hamstrings section for some great poses to stretch these muscles. If you’re interested in buying the book click here.

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In addition to the ibook, I wrote a few articles on the benefits of exercise and yoga during pregnancy.

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Here  and Here.

I’ve also been doing a monthly series on natural healing. Each month I explore one natural ingredients and all it’s benefits. If you’re looking for holistic ways to treat what ails you check out:

Natural Healing: PeppermintScreen Shot 2015 01 14 at 12.34.04 PM WalkJogRun RoundUp + My New Yoga for Runners Book

Natural Healing: Cranberries

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Natural Healing: CinnamonScreen Shot 2015 01 14 at 12.34.22 PM WalkJogRun RoundUp + My New Yoga for Runners Book


Have a great Wednesday.

Enjoy and Exhale!




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Here we are in week 35! How did this happen? As the weeks roll on my body feels like it’s started to say, “okay, enough of this now lady.”  These past few weeks I’ve had more aches and pains, I swear my upper abs are tearing apart. I know this sounds dramatic but it makes simple tasks like coughing rather painful. I just keep thinking that each passing day is one step closer to our little girl and then give a little nod of thanks to my body for getting me this far with relative ease. I think part of the ease of the last 8.5 months can be attributed to eating well and working out.

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I know this concept may seem simple but it was a really important one for me to keep when I found out I was pregnant. I didn’t want to make excuses for not staying healthy, it’s pretty much the most important time to do so anyway right?

Eating Well

Honestly, I didn’t change up my eating habits all that much from what they were pre-pregnancy. I added a pre-natal vitamin and listened really closely to my body. I’ve found I’ve gravitated toward more foods rich in calcium and iron, so that’s what I’ve been eating. I drink a lot more almond/soy milk now and eat a ton more spinach, which I liked fine before but now I LOVE! I can pack away a jumbo bag of spinach every few days. I add it to smoothies, soups, salads or steam it with my nightly veggies. It’s such a great way to get iron, fiber and calcium.

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Pregnant women need between 250-300 extra calories per day (I know, that’s it!) so I usually add an afternoon snack nuts and dried fruits or have a granola bar in between meals.

My favorite new indulgence is Ben and Jerry’s S’mores ice cream, heaven. My sister introduced me to it, it might just be the world’s greatest ice cream.

All my lab work has been normal, including my iron levels, which I was a little worried about in the beginning so it’s good to know that you can continue with a healthy vegetarian diet throughout pregnancy if you want to.

Working Out

I knew I wanted to continue working out through pregnancy. The goal was the keep running for as long as it felt good. I didn’t have any expectations beyond that. One week rolled into another and here we are at 35 weeks and I’m still out there. Granted, I’m running at about an 11 minute pace and I take lots of walking breaks but it’s still something. I don’t run more than 3 miles at a time unless I feel really good, which has only been once in the last few months. On NYE I ran a whole 3.5 miles, haha.

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Like eating, I try to be really intuitive about my workouts. If I feel like running, I run. If I don’t I substitute with yoga, walking or a rest day. I get in about 2-3 running days a week and 2 days of something else. I’m hopeful that the working out will help with labor (wishful thinking?) and recovery afterward.

So there it is, nothing fancy but this is how I’ve tried to stay fit and healthy for the last 9 months.IMG 8289 685x1024 On Eating Well and Working Out

One last belly pic because I couldn’t resist.  Now on to week 35.

Enjoy and Exhale!

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I mentioned that my two biggest pregnancy cravings have been these oat bars and apples. I can’t get enough. Every week I make a batch of oat bars and I have apples in some form or another every day. While I was in New York my sister and I went on numerous runs looking for dried apple chips. I just love the Bare Fruit apple chips but they’re hard to find. I may need to experiment with making my own. Anyway, over the weekend I combined my two current loves into these amazingly delicious cinnamon apple oat bars.

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They encompass everything that is good and right with food and fall. I lightly sauteed the apples with a little butter, ginger, cinnamon, allspice and sugar before putting them in the oats . The apples are great just like that if you want to put them over ice cream or eat them directly from the pan, which I’m not ashamed to admit that I did.

Saturdays are usually my oat bar making days, but to be honest, they are so easy to whip up that I can make them on a weekday if I think to. For this specific batch, I had some cinnamon apples leftover from earlier in the week. So I put them together.

The mix of the oats with the slightly crunchy apples, the plump raisins and the ginger was SO good. I was out of almonds but I think adding a nut to the mix would have taken them over the top, in the best possible way.IMG 8159 1024x1024 Cinnamon Apple Oat Bars

Cinnamon Apple Oat Bars
Recipe type: Breakfast/Snack
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 bars
Deliciously fall apple cinnamon oat bars. A mixture of ginger, cinnamon and the crunchy of oats.
  • For the sauteed apple:
  • I large apple, peeled, cored and diced (I used a Fuji varietal)
  • 1 teaspoon butter (I used Earth Balance)
  • Dash of salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon of sugar (or maple syrup if you prefer)
  • For the oat bars:
  • 2 cups gluten-free oats
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
  • ½ tablespoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 tablespoon maple syrup (agave would probably work well here too)
  • 1 teaspoon vanilla extract
  • 1 cup unflavored almond milk (or whatever type of milk you prefer)
  • 1 ripe banana
  • ¼ cup raisins
  • 2 tablespoons slivered almonds
  1. To make the apples:
  2. Peel, core and dice your apple.
  3. Heat butter in a skillet.
  4. Add apples and salt, allspice, cinnamon and ginger saute for 3-4 minutes. The apples should have a little bite and not be totally mushy.
  5. In the last minute, add the sugar and let it coat the apples, making them sticky.
  6. To make the oat bars:
  7. Preheat oven to 375.
  8. Add all dry ingredients to a bowl, stir well.
  9. Next add the maple syrup, vanilla, almond milk.
  10. Add the banana, mash it will with a fork and combine into oats.
  11. Add raisins, almond and apples. Stir well to combine.
  12. Grease a baking dish. I have been using a 6x6 casserole dish. The oat bars come out a little smaller width wise but larger in height, which I prefer.
  13. Bake for 25 minutes until mixture is firm and golden brown.

Enjoy and Exhale!

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Once we were out of the First Trimester, time moved a little quicker. It’s true what they say about the second trimester, it really was much easier overall. I slept better and my energy was back to pre-pregnancy levels.

Physically it felt like a lot was going on but looking back on this picture of week 14 there’s really nothing to show.

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Around week 16 I started to get a little bump, although my friend Tricia swore I was pushing it out, I really wasn’t! Running continued to be my exercise of choice. I only ran about 3 miles at a time and my pace hovered around the 9:20-9:50 depending on the day. I gave up on speed completely but I’m proud of myself for getting out there so regularly.

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I went to see my mom in California around week 14. Because I was at sea level I was able to run 5.5 miles. That’s the only time besides 2 weeks into my pregnancy (when I didn’t even know I was) that I’ve been able to run over 4 miles.

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For the most part I continued eating pretty normally. I did have a few cravings. One day I really wanted onion rings but after about three I was over it. I have been more into cereal than I have been in years as I mentioned last week. And, apple pie! I really, really needed an apple pie somewhere around week 22. I hate to admit it but the best one we found to satisfy my craving was the frozen Marie Callendar’s brand. I can honestly say, the last time I had one of those was my sophomore year of college.

Breakfast has been and continues to be super important for me. I ate a lot of yogurt with fruit in the waning days of summer.

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And I am utterly obsessed with my oat bars.

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I’ve also had a lot of soup. Whenever I’d go into the office, I would always stop by Alfalfa’s for a bowl of soup.

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In week 17 I told my boss I was pregnant. My position is contract so I don’t know if it will be there when I’m ready to head back to work after baby but I will continue to work for them through the last few weeks of my pregnancy barring any unforeseen circumstances.

Week 18. Excuse the sleepy eyes and bed head. Our little bump is growing.

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The day before we left for our babymoon we had our anatomy ultrasound. All looked good, god look at that little nose! We also found out we were having a little girl! I was so convinced it was a boy. I think I was more shocked then Michael.

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While we were in Europe I felt the baby kick for the first time. What a trip. Michael thought I was making it up but a few days later while lying in our hotel room in Rome he put his hand on my belly and felt her for the first time.

Week 19 in Venice.

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Week 21. Past the halfway point and definitely starting to show.

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Around week 24 I started to get some SI joint pain on my right side. I’ve always had a funky SI joint and can usually pop it back into place but it’s definitely more out of whack than it’s ever been.

Around this time I also started going back to yoga more. Running was becoming increasingly more difficult (mostly due to the constant urge to pee) and with the colder weather I was craving the indoors.

I went to New York in week’s 23, 25 and 26 of my pregnancy for work. I finally broke down and bought some maternity clothes on my first trip. I didn’t buy much but if you’re interested in specifics let me know and I can do a post on it.

We missed our picture in week 24 but I took this around that time. There’s no denying the belly now.

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Week 25 was Halloween. Happy Halloween from the Chases and poor Eli feeling left out in the background. IMG 8065 768x1024 The Second Trimester IMG 8067 1024x1024 The Second Trimester

Week 26

I was a traveling machine toward the end of this trimester. My last trip to NYC occurred this week. It’s also when I started to experience some pelvic pain. The best way to describe the pain is like having been on a bike all day and then having soreness in your sit bones. It seems to be worse on the left side and when I shift positions. More annoying then anything but I asked my MD about it and she said it was normal.

Running slower than ever now but I will continue as long as I feel okay. My MD also said it was great to keep it up if I could as it’s very beneficial to keep the strength up in my muscles and it’s healthy for the placenta and baby.

Week 27

The weekend of week 27 was filled with so much love. I flew straight from NYC to SF for my baby shower. My best friends put it on at my mom’s house. Thank you Julie and Josie for the lovely shower.

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My oldest friend Melissa, 10 weeks ahead of me.IMG 8108 The Second Trimester

My mom.

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Some family friends that I grew up with.

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Baby B was crazy spoiled and we had to check a big bag on the way home filled with little girl clothes, baby blankets and supplies. She is so loved already. Thank you to all those that came out for the shower.

We also had our 28 week appointment at the end of week 27. All looks good. Baby is measured great, heartbeat was strong and we heard for the third time now that we have a very active baby. No shocker to me as I feel her swim around all day long. Takes after her mom.

And with that, another 13 weeks done. Heading into the home stretch but still a ways to go.

Enjoy and Exhale!

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Pregnancy has changed a great many things for me. For one, I look in the mirror and don’t recognize the person staring back at me. Even though it’s mostly contained to my torso region, you get used to seeing yourself in a certain way and then when you don’t, well, it’s a little shocking. The other change that I can’t fully explain is my habit of late to not particularly want to eat a real dinner. I think part of this is the fact that my stomach is much smaller than it used to be and we eat on the later side.

A big dinner + a small stomach + the late hour is not my idea of a comfortable few hours before bed. So, even though Michael protests I sometimes revert to eating cereal for dinner. I like to think the baby just wants the extra calcium and folic acid that cereal provides.

But I’m not delusional, I know it’s not an ideal dinner so I tend to supplement it with the king of all king smoothies. The perfect pregnancy smoothie.

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At least this makes me feel better about bowl after bowl of cereal.

This smoothie is packed with chia seeds for fiber and protein, flax seeds for omega 3s, almond milk for calcium, spinach for iron, banana for potassium and pineapple and grapefruit for vitamin C and flavor.IMG 8129 768x1024 The Perfect Pregnancy Smoothie

The grapefruit adds a brightness and freshness to the smoothie that I love. I don’t recommend skipping it, otherwise it just becomes another green smoothie. A note on the grapefruit, I’ve made this smoothie twice. The first time I just used the juice of one grapefruit. The second time I put a peeled grapefruit half directly into the smoothie. I recommend the juice only, unless you want to peel the translucent skin off the flesh then add. My blender did not break down the pieces and it was a bit bitter the second time around.

The Pregnancy Smoothie
Recipe type: Smoothie
Cuisine: Breakfast, Snack
Prep time: 
Total time: 
Serves: 1 smoothie
A fresh, vibrant and tangy smoothie packed with healthy flax and chia.
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seeds
  • 1 frozen banana
  • 1 cup baby spinach
  • Juice of one grapefruit or a half of a grapefruit completely peeled (translucent inner and outer skin)
  • ¼ cup frozen pineapple
  • 1 cup unsweetened almond milk
  1. Place all ingredients in a blender and blend until well combine.
  2. If you use an immersion blender, I suggest putting the seeds and spinach at the bottom and the fruit on top to avoid splatter.

Enjoy and Exhale!

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