The past few weeks have been crazy busy. All good things. Here is a quick run down of what we’ve been up to the past couple of weeks.
- We had our 1 year anniversary. Since the first year was paper, we both got each other books…How adorable right? AND better yet the books were baby related and totally fit our personalities. (I may or may not have gotten caught up reading Shitty Mom and not realized I had gotten on the wrong train adding an extra 30 minutes to my commute…)
- We interviewed and selected our doula! I’m very excited about our choice. Choosing was hard! The candidates were all so nice and professional. In the end, I wanted someone for us who was strong and would be supportive…even a little tough if need be when things seem hard during a natural birth. I’ve seen the Business of Being Born…I know what’s coming!
- Worked on our baby registry (more about that in another post).
- We toured the hospital where we will be giving birth. This gave us a sense of accomplishment as we tick off the pre birth to-do list! I talked Lisa’s mom in to posing on a gurney. I call this one “Overwhelmed Grammy”.
- Lisa’s mom came for a visit. She helped me with a few nursery projects that needed to be finished before winter sets in.
- We put our crib together! It is gorgeous. I love it! There were a few bolts that were super challenging. Most awkwardly placed holes in the world…I dropped the hex key/allen wrench thingy a million and half times.
- We raked so so so many leaves. So many leaves…
- Have been attempting to learn some lullabies…our favorite these days.
- AND one really super important thing that I’ll share later in another post.
In pregnancy related news, Lisa had her 24 Week appointment two weeks ago. All things looked and sounded great! Lisa has gained 13 lbs…in pregnancy related bumps and lady lumps only (wink wink). So far the second trimester has been very kind. We have some insomnia..that’s right I said We! (i.e. it’s Sunday and I have been up since 4:47 AM) The baby has been so active…like a little acrobat It’s so exciting to watch the baby move and feel the kicks. I am waiting for the day when Poe (our dog) has his head on Lisa’s belly and feels the baby kick for the first time. He’s going to be so freaked out…
I think I was singing along to Lisa Loeb’s version of Twinkle Twinkle in the picture above. Singing to our little cauliflower sized bambino is my favorite thing to do. In my version of singing to the baby, the baby is mesmerized by my voice and thinks it is the best sound in the entire world…even better than Lisa Loeb. Allegedly, the baby can now move to the rhythm of songs…Lisa’s comment to this was, “the baby is not even born and can already do things I can’t do.”
Instead of posting 5 recipes to make up for the blog neglect, we had a meal with the carrot of Week 21 and the cauliflower of Week 25. This worked out perfectly! ONE thing that I crave every once in a while is hot wings and blue cheese dressing. Like always, it has nothing to do with meat, it’s the sauce…buttery hot goodness…so I made Buffalo Cauliflower Bites…
Week 25 – Spicy Buffalo Cauliflower Bites
- 1 cup water
- 1 cup rice flour or all-purpose flour (any type really)
- 2 tsp garlic powder
- 22 oz (6 1/2 cups) cauliflower florets
- 3/4 cup Franks Hot Sauce (Yes, it’s vegan!)
- 1 tbsp melted Earth Balance
- Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
- Combine the water, flour, and garlic powder in a bowl and stir until well combined.
- Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
- While the cauliflower is baking, combine the hot sauce and Earth Balance in a small bowl.
- Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with vegan ranch dressing if desired and celery sticks.
Week 21 – Carrot and Sweet Potato Fries
- 1 sweet potato, washed and cut into 1/2 inch wide strips
- 6-8 carrots, washed and cut into 1/2 inch wide strips
- 2 tablespoons olive oil
- 2 tablespoons dried herbs (try parsley, rosemary, or thyme)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips. In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.
- Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 35-40 minutes, or until golden brown and crisp. Keep an eye on them making sure not to burn.
Bonus: Vegan Ranch Dressing (because buffalo bites are nothing without it!)
I haven’t yet tried my hand at homemade vegan blue cheese but ranch dressing is super easy and most of the time I have all of the ingredients already on hand!
- 1 cup Vegenaise (It’s my favorite)
- 1/4 cup soy milk (or vegan sour cream depends on the consistency you want)
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 tsp fresh chopped parsley (or dried, 1 tsp)
- 1 tbsp cider vinegar
- 1/2 tsp fresh chopped dill or 1/4 tsp dried
This girl literally pulls an appropriately sized bowl out. Adds all of the ingredients in no particular order to the bowl then stirs until everything is mixed together. You can eat it right away but the flavors really blend well after it sits in the fridge.