It’s the final push of pregnancy number two. I officially hit 35 weeks this coming Wednesday. For those of you not familiar with the pregnancy timeline – that means I have five weeks left until my due date. What you will learn after your first pregnancy is that “due date” is really just a made up number in the final four weeks. My daughter was born at 39 weeks. You just never know when it is going to happen. The most recent belly picture is below. I forgot how big my belly gets during the last month. I don’t know why I thought getting around and staying fit was so much easier with baby number one. I even asked the doctor in my first appointment with baby number two if I could do burpees throughout my entire pregnancy. She looked at me like I had two heads and told me that I would eventually be too uncomfortable to do them. I didn’t believe her. Now I do. It is all baby fattening up the last few weeks. It’s all outward growth. I remember now. Staying fit is my mission (for both my health and the baby’s).
While my husband is in charge of taking my daughter to her swim lessons, it gives me time to squeeze in my own little workout. The great thing is that I get to see the end of her lesson, they get quality time together and I get some “me” time. Lunch afterwards is strictly family time (with no other worries).
Exercise is only one part of being “fit”. The second part is diet. While it is clear that we indulge on our cheat days, I do try to cook relatively healthy during the week days. Healthy to me means balanced, home cooked, low fat and full of nutrients. I like to be creative. I have a hard time following recipes. I like to take what I read in a recipe and alter it based on what I have in my own pantry. That said – I threw together a crock pot dinner in no time this week using a left over baked pork loin, chicken sausage and some fresh vegetables leftover in our refrigerator. The end result was mouthwatering.
Pulled Pork and Chicken Sausage Crockpot – As I mentioned above, I had baked two 1.5 pound pork loins in the oven earlier in the week. We ate one, and we had one leftover. I used the leftover for the crockpot. Since it was fully cooked, I could set the crockpot for high and only four hours.
- 1 1.5 pound pork tenderloin
- 1 package chicken sausage links (5 links total) sliced
- Several pieces of chopped celery
- Several pieces of chopped raw carrots
- 2 16 oz cans diced tomatoes
- 1 green pepper
- salt and pepper to taste
- Caribbean Jerk Seasoning to taste
- 1 bag fat free egg noodles (optional – we used this as our carb)
You don’t even need to slice the tenderloin. Throw all of the ingredients, except the egg noodles into the crock pot for four hours and cover. After four hours, you should be able to pull the pork apart with two forks. Juicy and tender. So much more flavor than when you bake it. We topped our egg noodles with a scoop of the mixture. With little to no time until baby number two gets here, these meals will likely be a distant memory in no time (at least for a few weeks). The key to all of my meals is efficiency. I need good food in the shortest amount of time as possible. Let’s face it, our life is about to get crazy.
Thank goodness I have my daughter to supervise all other activity going on in the house. As most of you saw, her big girl bed arrived this week. This is “Madison’s” bed. This is where we try to make the transition into a new room. So far, so good. Wish us luck over the next few weeks!