Monthly Archives: August 2014

25 WEEKS

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25 WEEKS

(Tuesday August 19 , 2014 to Monday August 25 , 2014)

15 to go.. 🙂

Baby is :

Baby is the size of a rutabaga

(it’s not my hand on the picture, the rutabaga in my house were too small, hehe)

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During week 25, Head to heels,Axel now measures about 14 inches. Her weight is around 1 1/2 pounds so about the same weight as an average rutabaga.

She’s growing more and more hair, hehe.

How I’m Feeling:

I’m feeling fine. I saw my doctor and told him everything about the bleeding and the doctor that didnt do anything. He did an ultrasound to check the cervix and the placenta. Everything is perfect. PERFECT!!! Awwww!! I feel way better now. I was so happy to see my lovely Axel once again. the doctor told me that finally she was bigger than he thought, so she might be bigger than her bro.. we will see that in 15 weeks, haha!

This week my big girl turned 3 1/2 years old, can’t believe she’s growing that fast!!! (and big boy is 16 months old). this week was also my husband and I 3rd wedding anniversary.  We took a 2 hours off from the kids (my mom checked them) and we went to have dinner at a very great Japanese restaurant that we love. It’s crazy how summer went by fast.. it’s almost already September!!

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How I’m Changing:

Not changing a lot.. my belly is growing slowly, it’s maybe a little rounder than before.

I feel more and more big kicks. It’s easy to know when Axel is awake or sleeping, haha! She’s a night owl.. and very active if I’m eating.  I know exactly where she is and can ”touch” her. When I do that she gets all active, hehe.

What I’m Eating/What I’m NOT Eating:

Still eating the usual, tons of fruits, veggies, water.. and haha still eating a ,lot of sunflower seeds, haha it’s just crazy!

Total Weight Gained:

At my doctor’s office I was at around +6 pounds. It’s not that bad for 25 weeks, hehe!


Workouts: 

Lots of walking outside (summer is perfect for that!!), housework, playing outside with the kids.


Prenatal Care :

Still taking vitamins, eating healthy too.

My next appointment is September 2, it will be my diabetes screening test. After that my appointment with my doctor will be on September 23 (I’ll be 30 weeks). After that one it will be each 2 weeks (so 32, 34, 36), then each week (37,38,39,40).

Sleep:

My nights of sleep are great, the only thing is that I started again to be supppppppper thirsty during night so I drink all the time…  I wake up just to drink water.

See you next week!

24 WEEKS

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24 WEEKS

(Tuesday August 12 , 2014 to Monday August 18 , 2014)

16 to go.. 🙂

Baby is :

Baby is the size of an ear of corn

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During week 24, Axel is now about 1 1/3 pounds and around 30 cm long, about the length of a big ear of corn.

Her body is filling out proportionally and she’ll soon start to plump up. Her brain is also growing quickly now, and her taste buds are continuing to develop. Her lungs are developing “branches” of the respiratory “tree” as well as cells that produce surfactant, a substance that will help his air sacs inflate once he hits the outside world. Her skin is still thin and translucent, but that will start to change soon.

How I’m Feeling:

I’m doing fine. I was stressed a bit because I had bleeding for like 5 days.. I went to the hospital and the doctor that saw me didn’t do any tests.. I was kind of mad, he only checked Axel’s heart and since she was really there and in good shape he discharged me. Pfff! but I see my regular doctor on Aug 19 so I’ll talk about all this with him.

Other than than, I’m feeling very great, can’t wait to see December coming, haha!

this week I had a dentist appointment. Aww it feel so great to see the dentist while pregnant (to get a teeth cleaning)

How I’m Changing:

I’m not changing a lot, since I’m not gaining weight like crazy, my belly always kind of look the same.

What I’m Eating/What I’m NOT Eating:

Eating the usual. the only thing is late at night I get these crazy heartburn. Pfff!!!

I have one craving, hahahha I eat TONS of sunflower seeds, hahahaha!

Total Weight Gained:

Forgot to weight myself this week , awww!


Workouts: 

Still walking a lot, doing exterior housework too.


Prenatal Care :

Still taking vitamins, eating healthy too.

My next appointment is Tuesday August 19, 2014. I will be 25 weeks pregnant. Can’t wait to see my precious little Axel once again.

Sleep:

Everything is doing just fine!

See you next week!

Vegan Beet, Orange & Chocolate Cupcakes

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-VEGAN-

This morning Dalie and I made awesome cupcakes (oh yeahhhhhh made of beets!! muahahhahaa!)

I had some cooked beets in the fridge so I thought it would be fun to make cupcakes with them. In the past I had try many recipes, but this time I tried one  (but I made some changes like adding orange, less cooking time and using sunflower milk) from MINIMALIST BAKER . I thought 25 minutes of cooking was way too long.. after 20 minutes they were PERFECT, so moist and fluffy, they taste like heaven, hehe.

You should all try it at least once. Even the one who hates beets should try it! The cupcakes don’t taste like beets at all. Mine taste like chocolate and orange. That’s it! the beet puree is adding so much moisture, it’s super delicious!

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Servings

12 cupcakes

Ingredients

* 1 cup sunflower milk

(or any other non-dairy milk)

* 1 teaspoon apple cider vinegar

* 1/2 cup of beet puree

(I used 4 small cooked beets)

* Zest of one orange

* 3/4 cup granulated sugar

* 1/4 cup melted coconut oil

* 2 teaspoons pure vanilla extract

* 1 cup + 1 tablespoon all-purposed flour

* 1/2 cup pure cocoa powder

(more if you want to decorate the cupcakes with some)

* 1/2 teaspoon baking powder

* 1 teaspoon baking soda

* pinch of salt

beets orange

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Directions

* Preheat oven to 375′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a stand mixer bowl or in a regular bowl, pour the milk mixture. Add the sugar, coconut oil, vanilla extract, orange zest and beet puree. Beat for few minutes.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

* Add the dry ingredients to the wet mixture.

* Beat on high speed for 2-3 minutes to incorporate air bubbles in the cake batter. Once cooked they will be all fluffy and moist.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let cool.

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How to.. cook beets in a slow cooker

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-SLOW COOKER-

I love beets.. A LOT! In fact it’s my all time favorite veggie! I’m so glad when Fall is coming because it’s the season to buy beets!!! this year I planted some in my garden (I fun kind, red and the inside is white with circles) and by the way they were super awesome and delicious!!!

The thing about beet is that when you want to eat them cooked or used them cooked in a recipe, you need to cook them (duh! haha) but cooking beet is so annoying, it’s super long, makes a ton of heat in the kitchen and use electricity for a long time. So cooking beets in a slow cooker is just way too cool not to do it. No more heat or noise in the kitchen, it require only a little electricity (after all cooking with a slow cooker is kind of about that too) and you just let them cook and few hours later.. they are done!

Beets are awesome, did I told you that before? haha!

Joking aside, beets are truly awesome. They are delicious raw or cooked, in baked goods, even pickled. My husband is a big fan of my pickled beets.. on my side I love them in all the forms possible!! Even in juices! (beet-pineapple is the best juice EVER!!!) Beets are a great source of antioxidants, vitamin C, fibers and potassium.

You need..

* Beets

(I used small beets from the local farmer and beets from my garden)

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Steps

* Wash the beets, remove all the greens (the one from the local farmer didn’t had greens, but mine did, by the way, you can eat beet greens, it’s delicious and very healthy) but don’t cut anything else, otherwise the beets will ”bleed” in the cooking water.

* In the slow cooker, place all the beets and pour some water over them, not to cover them, but enough to have most of the beets in the water. close the lid and cook on the LOW setting for few hours. Depending on the size of your beets it can take longer. Mine were kind of small so it took me around 5 hours to have well cooked beets. When they are cooked you can remove the skin very VERY easily.

* Remove from the slow cooker, and peel. (I peel them in the sink to avoid staining everything around, haha)

* Serve and Enjoy (or use later)

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23 WEEKS

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23 WEEKS

(Tuesday August 5 , 2014 to Monday August 11 , 2014)

17 to go.. 🙂

Baby is :

Baby is the size of a large mango

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23weeks

During week 23, Axel is now over a pound and around 12 inches long, so about the size of a big mango.

Axel will double her weight in the next 3-4 weeks. At this stage they are growing rapidly, packing up the pounds, because for now they look exactly like a newborn, but wayyyy skinnier.

How I’m Feeling:

I’m feeling great! Time is passing by, the room is almost done (well some decorations are still missing), I love to feel her move but damn cannot wait to be Dec 2, hahaha!

I was a little stressed this week because for 2 days I didnt felt Axel move.. it was starting to get a little scary since I usually feel her A LOT! But 2 days later, she was all active again. I guess she was active during night and I didn’t felt her since I was sleeping. Otherwise I had an episode of light bleeding and didnt like that at all!!! Maybe it’s because I walk a lot.. don’t know exactly but at least it stopped.

How I’m Changing:

My belly is growing and is getting harder each day, haha!

What I’m Eating/What I’m NOT Eating:

Still eating like usual, tons of water each day (and what is happening when you drink too much water.. hahahaha, damn you pregnancy!! haha), tons of veggies and fruits. I didnt have heartburn this week, yay!

Total Weight Gained:

On the scale I’m at +3 pounds. This week I saw a nutritionist (my doctor was forcing me even if I eat healthy, not much and move a lot) and it was funny because the first thing she said was : ” Why exactly are you here.. you’re not gaining weight and you are healthy” HAHAHA! But I told to my doc and nurse like 3-4 times I didnt needed that, but he forced me anyway.. anyway, I talked with her about food in general and it was interesting. The only concern is that I’m only at +3 pounds in 23 weeks.. and it’s not much, usually it’s at least 10 pounds at week 20.. she’s scared that I’m starving myself, but damn it’s not the case at all.


Workouts: 

Still walking a lot! I love to take long walks with my kids, summer is awesome for that!!! We went to see the yard sales in my neighborhood this weekend and it was soooooooo hot outside, hahahaha!


Prenatal Care :

Still taking vitamins, eating healthy too.

My next appointment is Tuesday August 19, 2014. I will be 25 weeks pregnant. Can’t wait to see my precious little Axel once again.

Sleep:

Sleeping very well 😀

See you next week!

 

Vegan Caramel Popcorn

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The other day I wanted to try a funky snack and since I know my big girl and husband are big fans of popcorn.. I searched in all my vegan books and found an awesome recipe to make vegan caramel popcorn.

I found it in my book called LICKIN’ THE BEATERS 2 (if you click on the name you’ll see the book on amazon.ca ) I was very pleased with the result! It’s soooooooo delicious! It was so hard not to eat the whole baking sheet in one shot, hahahaha!

Servings

7-8 cups

Ingredients

* 3/4 cups packed brown sugar

* 6 tablespoons margarine

(to make them vegan, be sure that your margarine is really vegan)

* 3 tablespoons corn syrup

* 1/4 teaspoon pure vanilla extract

*1/4 teaspoon baking soda

* 7-8 cups popped popcorn

(without any flavor or butter, I use regular unpopped kernel and popped them myself with my popcorn maker)

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Directions

* Preheat oven to 300’F

* In a pot, combine the brown sugar, margarine and corn syrup. Stir and cook over medium heat until the mixture is boiling. Without stirring continue to cook another 2-3 minutes.

* Remove the pot from heat, stir in vanilla extract and baking soda.

* In a bowl place the popcorn. Pour the caramel over the popcorn and gently stir to coat.

*Transfer the popcorn on a large baking sheet. Cook for 15 minutes. Remove from the oven, stir them and return them to the oven for another 5 minutes.

* Remove from the oven and let the popcorn cool for few minutes. I waited about 30 minutes, to let the caramel set on the popcorn.

* Serve and Enjoy!

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Vegan FlatBread

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Today my beautiful Dalie and I did some flabreads together. She was a very good helper, hehe. Okkkk she wanted to eat flour just like that (hahaha!) but we had fun. And it’s the only thing that really matters. awww I love cooking with her. Can’t wait to be able to do the same with my boy Auguste. He love food SO MUCH and is soooooooo interrested at looking at me cooking food, it’s incredible, maybe one day he will be a chef, hehe.

The were delicious, SUPER easy to make and we used them as pizza dough.

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Servings

8 small flatbreads

Ingredients

* 2 cups all-purpose flour

(a little bit more for your work surface)

* 1/2 teaspoon salt

* 1 tablespoon baking powder

* 2 tablespoons olive oil

* 1/2 cup water

* 1/4 cup sunflower milk

(well, you can use another non-dairy milk instead)

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Directions

* Combine all the ingredients in the bowl of a stand mixer (or you can do everything by hand too). Mix until a dough is formed. It should be soft but not sticky, if your’s is too sticky, add a little bit more flour.

* Divide the ball in 2.. then in 4.. then in 8 (or stop at 4 if you want bigger flatbreads)

* On a floured surface, flatten the balls it into a circle with your hands. Use a rolling pin to roll the dough out into a  6-inch circle kind of shape. Repeat with every ball. Set aside.

* Heat a frying pan over medium-high heat. Don’t use oil!! Place one circle of dough in the pan. Let it cook for about 1-2 minutes on each side. you’ll see the bread will rise a little and make few bubbles. Once you see that, turn it over. Remove from heat and start over with the other circle.

* Use and Enjoy or store them for using them later.

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22 WEEKS

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22 WEEKS

(Tuesday July 29 , 2014 to Monday August 4, 2014)

18 to go.. 🙂

Baby is :

Baby is the length of a spaghetti squash

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22weeks

During week 22,  Axel’s weight is around 1 pound (yay!), and she’s about the length of a spaghetti squash.

She’s starting to look like a miniature newborn. Her eyebrows are starting to show, her eyelids too. Her eyes are formed but the color pigment is not present yet.

She’s a very active little girl, she’s always moving, before it was more during the evening, now it’s any time of the day, haha! Maybe she will really be like her bro, haha a real tornado!

How I’m Feeling:

I’m feeling great! During 6 days big girl Dalie was at Grandma’s house so I had some time alone with my big boy. It was so calm in the house, hahaha, I’m so used to both of them running everywhere, making messes all day long, hahahah!

I received in the mail the other baby carrier I ordered, yay! I’m so happy! It’s so beautiful and solid! We went to a big sale in a big thrift store in my town, everything was 0.50$ (that’s my kind of sale!) and I found many things for Axel. That’s so awesome!

I realized that there was less than 4 months left before Axel’s arrival.. aww time is passing by fast!!!!

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How I’m Changing:

This week I saw for the first time of this pregnancy a kick from the outside.. I mean I saw my belly got kicked from inside, hehe. Even if it’s my 3rd, it’s always magical.

My belly is kind of stable, not growing like crazy, In fact I’m feeling very great.

What I’m Eating/What I’m NOT Eating:

Awww good old heartburn! Joys of pregnancy, haha! I’m still eating the same way as I used to.

Total Weight Gained:

At the end of the week I was at +2.5 pounds on the scale, so I’m kind of the same as last week.


Workouts: 

Lots of walking, exterior house work..


Prenatal Care :

Still taking vitamins, eating healthy too.

My next appointment is Tuesday August 19, 2014. I will be 25 weeks pregnant. Can’t wait to see my precious little Axel once again.

Sleep:

I’m sleeping well. I’m dreaming a lot and very realistic dreams, sometimes it’s kind of scary how it seam to be true but isn’t.

See you next week!

Vegan Veggie & Chickpea Stew (Wonderbag)

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Today I wanted to do something with my wonderbag so I kind of improvised a stew, hehe.  the final result was good 😀

We have so many veggies in the fridge, I had to find a cool recipe to use a lot of them, haha! Also, the other day my husband told me I was in total charge of all his meals.. muahhaahha!, so since I know he’s working out and trying to get back on track well I’m making him eat a LOT of fruits and veggies!

Another thing.. you can change the veggies in my recipe tu use the one you have at home!

Servings

4-6

Ingredients

* Olive oil

* 2 medium onions, chopped

* 2 cloves garlic, minced

* 1 large carrot, peeled, diced

* 2 celery stalks, diced

* 1 pound rutabaga ( 2 small) , diced

* 3/4 pound small potatoes (or any other kind, I kept the skin on), diced

* 1/4 pound green and yellow beans, sliced

* 2 1/2 cups diced tomatoes

* 2-3 tablespoons tomato paste

* 1 cup water

* 2 cups cooked chickpeas

* 1 teaspoon cumin

* 2 teaspoons Herbes de Provence

* Salt & Pepper (to taste)

smallpotatoes rutabaga

celeri tomato

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Directions

* Wash and cut all the veggies.

* In a pot (I used a cast iron pot), heat oil over medium heat. Cook the garlic, onion, carrot and celery until the onion is golden.

* Add all the remaining ingredients.

* Combine well, cook for another 2-3 minutes. Bring to a boil. Once it’s boiling, put the lid on and continue to cook for another 10 minutes.

* Remove from heat.

* In a wonderbag place a towel or a pot holder on the bottom. Add your pot and close the wonderbag.

* Leave it in the wonderbag for around 4-5 hours.

* Serve and Enjoy.

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How to freeze Basil

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I love basil… A LOT! It’s so delicious!! and not only in pesto recipes, hehe. the other day my husband and kids were in the spa and I was harvesting basil leaves.. my son got excited and wanted to try some (he’s turning 16 months old soon), well he’s now a big fan, hahaha!!!

This year I planted few basil plants outside and I’m very glad I did, but since it’s producing a lot of leaves, I decided to freeze some.

In the freezer, you can keep them for around 4-6 months.

You need..

* Fresh Basil leaves

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Steps

* Once the leaves are removed from the stems, wash them under cold water.

* Prepare a bowl of cold water with ice cubes in it. Set aside.

* Boil a pot of water. Blanch the leaves for 4-5 sec max. You don’t want to cook the basil and by doing this remove the flavor..

* Place the leaves into the cold water bowl so you can stop the basil from cooking.

* Lay all the leaves on a towel to let them dry.

* Once they are dry, place the leaves on cookie sheets to be able to flash freeze them. Put the sheets in the freezer (it’s very useful to have a big vertical freezer in my house to do things like that, hehe) Remove from the freezer only when they are totally frozen.

* Once frozen, begin to quickly place basil in some freezer safe containers.. Quickly because it will begin to thaw fast.

* Remove the more air you can and label your package.

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