The year of the baby, apparently!

Things are getting unbearable. And it’s not the nausea, or the tiredness, or the bloody bloating. It’s that two of my good friends have announced in the space of two days that they’re pregnant. Old work friends, they still work together on the same team, are due within one week of each other. All being well, just a month before me too.

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The Week That Was… The Raspberry

The week of the raspberry was a big one for me as it involved my first midwife appointment, and as I enter the week of the strawberry, it all feels much more real.

While I’ve still had quite a lot of nausea this week, which really kicked off in week 6 (the week of the blueberry), it seemed to subside slightly this week. I’ve had to keep eating really regularly to keep the worst of it down, but the overwhelming feeling of sickness definitely wasn’t as bad as it had been. Instead, fatigue has started to take over, and I’ve got a pretty horrible taste in my mouth. All the time. It’s not nice, and it’s not a metallic taste which I’ve heard it be described as, it’s a stale nasty taste but is there when I’ve brushed my teeth, eaten chewing gum, mints, mouthwash… I feel like I can taste actual hormones.

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The week that was… the Peppercorn!

So week 5 of pregnancy has been and gone. And it was… fine. Still no symptoms and still not quite sunk in yet.

I have been a little more on this planet this week. Last week (the week of the Poppyseed) was a big blur while I was coming to terms with the idea of it all. I got no work done (sorry boss if you ever read this) and couldn’t concentrate on anything. This week I’ve been back on form a bit more, although still slightly distracted by my Ovia Pregnancy app which you might remember me reviewing a few posts ago. Still totally fascinating to read about how my little Duff might be developing around about now, and how I could be feeling at each stage (sore boobs and the frequent need to pee, apparently. None of the above have shown their faces yet).

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Pregnant Foodie: Salmon with Lemon and Parsely Sauce

I hate to start with a disclaimer, but just to be totally clear before we get started – I’m not a chef or a medical professional. But I am pregnant and I do love food and enjoy cooking. So any recipe posts are just a little record of what I like to eat while some of my favourite go-to foods are off the menu. Hoping it gives others like me some ideas and inspiration for eating during their pregnancy.

Oily fish is a key part of any balanced diet, and this doesn’t change when you get pregnant. It’s full of vital protein as well as omega 3, but it’s advised that pregnant women shouldn’t eat more than two portions of oily fish per week (as opposed to at least two  portions per week when you’re not pregnant). The NHS website has a good overview of what constitutes oily fish, and how tinned tuna fits into all of this… don’t ask, just check the link!

So in my attempts to eat a healthy and balanced diet to help my baby grow and develop, and as my first serving of oily fish this week, last night I cooked up a lovely bright and fresh plate of salmon, long stem broccoli and rice, with a homemade, and really easy, lemon and parsley sauce. Just look at all those colours!…

Salmon pregnancy recipe
Ingredients for two

Twenty minutes from start to finish, it’s a really quick dinner, and doesn’t cost the earth. Nutritionally with this dish you’ve covered protein (salmon), veggies (broccoli), grains (rice, I’m still using white when I think brown would be even better) and dairy (milk in the sauce).

Here’s a quick overview of how to pull it all together.

  1. Placed the two pieces of salmon on foil, squeeze some lemon over the top and season with a tiny bit of salt and a load of black pepper.
  2. Bringing the sides of the foil up and together, and folding the edges along the top and down the sides to make a parcel. It should look like a narrow tent, and that space above the salmon keeps the heat and the steam in and the salmon lovely and juicy.
  3. Pop the salmon in the oven – I put mine at Gas Mark 5 and left it for 15-20 minutes.
  4. Get your rice on the go – I won’t insult you by telling you how to cook it!
  5. I steamed the broccoli which takes no time at all, but you could boil it too. Takes about 5 minutes and you’ll want to keep checking it with a fork, when it slides through easily it’s done so take it out, there’s nothing worse than over cooked mushy veg!

So that’s the main plate of food done and dusted. Told you it was easy. About 5 minutes towards the end of the rice being cooked, make a start on the sauce. I always struggle to find a sauce to go with fish and rice, but this one’s nice and zingy and is really easy to make.

Lemon and parsley sauce ingredients:

  • Small knob of butter
  • 180ml semi skimmed milk
  • 1 tablespoon flour
  • Half a lemon
  • Handful of fresh parsely, chopped

Method:

  1. Melt the butter slowly in a pan
  2. While the butter’s melting, add a splash of milk to the flour and stir to make a paste. When the paste is smooth and you have no flour lumps left add the rest of the milk and stir well.
  3. Add the milk and flour mix to the butter in the pan, stirring continuously. Keep stirring over a medium heat until the sauce begins to thicken.
  4. Take it off the heat and squeeze in your lemon juice – give it a stor an dkeep tasting until you get the right level of zing for you!
  5. Stir in the chopped parsley and it’s ready to serve!
Salmon pregnancy meal
Probably a bit lacking on the bro

Told you, really easy but really tasty and nails a good few of the key food groups for pregnant girls like me(and the non-pregnant people!)

Have a go and let me know what you think! Also please share any other pregnancy-friendly recipes with me by commenting below or getting in touch on Twitter @daydotdiaries.

 

6 ways to navigate nights out during your first trimester

As per many preggos in their first trimester, I’m trying to keep it under wraps until the magic 12 week mark. I still can’t help thinking that it’s not actually true as I still have no symptoms, five and a half weeks pregnant, although I’m of course playing it safe and living life as though I am indeed over five weeks pregnant.

This includes changes to my diet, as I mentioned in my first Pregnant Foodie post, to make sure I’m giving my baby all the nutrients it needs to grow big and strong (but not too big, please). With the diet changes comes the total cull of alcohol, but in the same way that I’m currently having no food aversions, I’m still gagging for a glass of wine on a Friday night. But I’m aiming to go tee-total, so while I certainly don’t judge people who have the odd one during their pregnancy, I don’t intend to join in.

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The week that was… The Poppy Seed

Week Four of my pregnancy is done and dusted, every Friday is the start of a new week for me. I’ve always liked Fridays so it’s nice to now have a weekly milestone to celebrate too (without the boozy Friday lunch, unfortunately).

There are loads of sites and apps online that keep you up to date with the average size of your baby that week, and as I’m using the Ovia Pregnancy app (see my review in my previous post), week four was the week of the poppy seed.

A FREAKING POPPY SEED!!

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Keeping on track and in the know with the Ovia Pregnancy App

After my unproductive visit to the doctors earlier this week (read about it in my first post) I naturally turned to the internet to find advice on how to handle the early days of pregnancy and what to expect in the coming weeks.

Luckily I didn’t come across to much conflicting information as I was looking for such generic advice, and it was kind of as expected, you know, see your doctor (erm…), don’t drink alcohol, cut out basically every food that I live for from my diet, you know the kind of thing. Not that I’m complaining, but my god I’m going to miss coffee.

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