Week 20: I’m back

Hey everyone! If you are reading this, then man, are you one loyal follower. I am hoping to now return after my longest hiatus yet since starting the blog. But I have a good excuse: I’m pregnant – 20 weeks tomorrow! And as a result, just trust me- you did not need to cook the foods that I have been sustaining myself (ourselves?) on over the past few months (ie, tortilla chips and ice cream).

 

 

If you’re like everyone else, you probably have a few questions, so here are the standard pregnant lady answers that I probably give to *someone* at least 3-4 times/week at the moment:

1. I’m due August 5th.

2. It’s a girl!

3. Yes, I’ve been thinking about names. No, I’m not going to tell you what they are

4. I feel pregnant. Not good, not bad, just pregnant.

5. Yes, the hub is excited (what kind of a question is that, btw?)

Since my life is mostly consumed by pregnancy at the moment, I’m sure you’ll be hearing all sorts of things about it over the next few months, but in the meantime, thought I would share my “coffee trick” and the latest morning rage at my house: english muffins with raspberry jam and cottage cheese.

So, while you are allowed to have some caffeine each day, I feel dizzy enough as it is without caffeine, so I’ve been sticking to decaf. Now first, the coffee thing is recent because for a while, the idea of coffee was just absolutely repulsive (instant sign that I’m pregnant because I ALWAYS drink coffee). Decaf coffee is just….well….gross. It’s in the “fat free ice cream” category- just not even worth your time. But over spring break, I discovered a little solution: DIY lattes and cappuccinos with Illy Decaf Espresso.

Homemade Cappuccino (if you don’t have a $1000 espresso machine that is…)

Bialetti Stove Top Espresso Maker (I have the 3-cup)

Milk Frother (what I bought, but you can also use a french press for this)

2 Tbsp Illy Decaf Espresso

6 oz water

6 oz 2% milk

2 tsp sugar

I watched a few videos, but basically, you follow the directions to make the espresso, add some sugar to the bottom of your cup, pour in the espresso when done, pour in the milk (I heat mine in the microwave and then transfer to the frother). Save the foam for last, trapping it in the frother while you pour in the milk. Add the foam as a final touch- looks like a real cappuccino!

Breakfast of Champions:

1 whole wheat english muffin, toasted

4 Tbsp raspberry jam

6 oz full fat cottage cheese (go big or go home people)

I assemble the above by starting with the english muffin, spreading the preserves on both sides and then topping it all off with cottage cheese. So yummy….I can’t wait until morning!