{BabyBump} Week 34

This week in pregnancy...

I experienced one of those funny moments where you simply cannot deny you have a baby smooshing your insides. During a 1-hour trip to Target, I made three (nope, that's not a typo) trips to the bathroom. Baby Girl, while you've been a lovely womb-mate thus far, you have got to stop using mama's bladder as a punching bag!

And considering that we've had baby on the brain all week, I'm feeling quite good about all we've gotten accomplished. Here's a little rundown:


All baby clothes, cloth diapers and blankets are washed and put away
Some of our favorite meals have been prepared and frozen
Our car seat is installed
Carbon Monoxide and smoke detectors have been installed in every room
After a shopping trip to Target, all remaining baby essentials have been purchased
Hospital bags are slowly being packed, so as not to forget anything important

And in the next few weeks we plan to have our carpets steam cleaned and the house deep cleaned, I think once that is done, I will finally be able to sit back, relax and wait for our sweetie to arrive!

On a very exciting note, my co-workers threw me a lovely baby shower earlier this week! I am truly overwhelmed at everyone's generosity in helping us prepare for our baby girl!

Oh, and I got a sneak peak at the pictures from my first baby shower! They are wonderful and I am so giddy to see the rest next week!!

Here's a tiny glimpse...

Can't wait to show you the rest!!

Freezing Meals: Part 1

For the last several weeks I've been composing a list of meals I want to make and freeze ahead of time for when baby arrives. As I know that time and energy will be scarce and preparing hearty meals will likely be the farthest thing on our minds, especially with the pretty little bundle we'll want to be snuggling! Naturally, I solicited my mom's help with ideas and execution, since she is always my partner in crime with endeavors such as this:)

We decided to split our meal preparing/freezing into two days. One being breakfasts and one being soups/dinners (for times sake, honestly). So I'm here to share phase one of this adventure: Steel Cut Oats and Whole Grain Pancakes! These were ridiculously simple tasks and something I will definitely do again and again!

First: Steel Cut Oats. I LOVE this variety of oatmeal, the only problem is how long it takes to prepare compared to traditional oatmeal (about 30 minutes). But we discovered that making a big batch ahead of time and freezing it into individual portions is just the ticket to having these hearty oats anytime the mood strikes!

Step 1: Prepare a large batch of steel-cut oats. (I tripled this recipe and it takes the same time)

3 cups water
1 cup steel-cut oats
pinch of salt

Bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce to medium-low heat.

Let the oats simmer with the lid slightly ajar, stirring frequently until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Step 2: Once your oats are done, scoop portions (about 1/2 cup) into muffin tins, press to flatten and let cool completely. Once cooled, place muffin tins in freezer until the oats are solid (about 1 hour).

Step 3: The oat cups should pop right out of the tins (if you have trouble, simply tip on its side and run water down the back). Place individual cups in freezer bags, over wax paper.

Step 4: When ready to enjoy, take out one or two, place in a microwave-safe bowl and cook for approx. 2 minutes. And finally, add any mix-ins you like: dried fruit, agave nectar, milk, etc. Viola, perfectly cooked steel-cut oats that taste as delicious as if it was freshly prepared!

Second: Whole Grain Pancakes. While these need far less explanation, I'll give some quick tips!

First of all, this can be done any time you are making pancakes (and even waffles) on a Saturday morning by simply doubling (or tripling) your batter and freezing the extras! Once pancakes are cooked and completely cooled, stack them in layers, with a sheet of wax paper between each layer and place in large freezer bags.

When you're feeling like a pancake or two for breakfast, a snack, whenever, pop them on the toaster on a defrost setting or microwave for about 45 seconds. My favorite way to enjoy is with a light smother of almond butter and a few slices of banana-Yum!!

And there you have it, phase 1 of meal freezing. Stay tuned for a much more extended phase 2: Soups!

Nursery: Featured!

Our nursery feature was posted on Baby Lifestyles earlier this week! After two months of putting together the perfect nursery for our little one, we were ecstatic to show family and friends! And with all the time, love and sweat that went into the transformation, Chris and I are so proud of the finished product! So you can imagine how giddy I was to receive an email from Baby Lifestyles asking to feature our nursery! We couldn't be more flattered!

Follow this link to check it out: Nursery Feature

Kitchen Comfort

How much are you all loving this rainy, fall weather?! Just in case you don't have a simple, go-to soup to cap off the lovely, fire-worthy weather, I'm going to supply you with a must try recipe for Potato Leek Soup that will simply knock your big, fuzzy socks off!!

My favorite thing about this version is its simplicity. In fact, the reason I chose to try this particular recipe was because I had all the ingredients on hand and it didn't require more than 30 minutes! But don't let the simplicity of flavors fool you, as it's bursting with hearty flavor. At least my husband, being the manly-man eater he is, loved it! In fact, he finished off three bowls, barely leaving me with leftovers for the following day:) I think leaving it slightly chunky was a good call as it added some texture, much like a baked potato soup.

Well done, Amy Finley, well done!

Potato and Leek Soup
recipe from Food Network's Amy Finley

2 tablespoons butter
2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet gold potatoes, peeled and cut into small chunks (I used Yukon Gold)
1 quart low-sodium chicken stock
1/2 cup heavy cream (You could also use 2% milk if that's what you have on hand)
Salt and freshly ground black pepper
Chopped fresh chives, for garnish (optional)
Special Equipment: an immersion blender, or blender

In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Just the Ticket

Sometimes a girl just needs some pampering! And thanks to an awesome mom, that is exactly what I was treated to this weekend. We spent Saturday at the Aveda salon and spa where we experienced an absolutely delightful afternoon of facials, mani/pedis and body treatments! Such a fun way to relax and celebrate before baby girl gets here! Couple that with a date night with my husband and a few afternoon naps and you've got a mama who's recharged and feeling completely loved!

Now I'm off to enjoy my free morning:) And I'm thinking some pumpkin pie oatmeal is in order! Happy Monday!

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{BabyBump} Week 33

Time is flying at a rapid pace and we are now officially less than 50 days from my due date! At my appointment this week, the doctor confirmed that baby girl is already head down and getting ready for her arrival! Being just weeks away, I have been nesting like a mad woman; organizing baby's things, spending our evenings putting together baby gear, making last minute shopping trips for any essentials and preparing to make and freeze some of our favorite meals this weekend! And my pregnancy highlight of the week-getting to park in the "expectant mothers" spot at Babies 'R' Us:) We're having so much fun getting ready for our little one, I can't imaging what a wonderful joy it will be once she actually gets here!

As we're nearing the end of this amazing journey, I think our girl is getting quite cramped in my belly, as her vigorous kicks have now become tight twists and pushes! A single hour doesn't pass without feeling my little wiggle worm, which is a constant reminder of God's grace and this beautiful little miracle He is creating inside me!

"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made" Psalm 139: 13-14

Thank you Lord, for this sweet blessing!

Happy October!

Signs of cooler weather are just around the corner, cozy recipes are popping up all over the blogosphere and Apple Hill is calling my name-it must be October! Don't be surprised it my frequency of blogging takes a slight dip this month. As we're coming into the final weeks of pregnancy, my to-do list and sleepiness are getting the better of me! Though I'll do my best to post updates (ie: baby shower re-cap and maternity shots once the pics arrive!), delicious kitchen ventures and other fun happenings as the come up!

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