28 weeks
Baby is now the size of: An eggplant, about 15 inches long.
Total weight gain: 17 lbs
Maternity clothes: I lived in sweats all week b/c I was sick. Big, baggy sweats. I'm really testing my husband's love for me :)
Sleep: Ohhh don't get me started on coughing all night, hardly sleeping, can't even nap b/c I'm coughing. Thank goodness it appears to be on its way out.
Favorite meal this week: We tried a new salmon recipe which was awesome. Recipe below!
Cravings: Ice cream!! Since I haven't hit the gym in a long time and had a cold, I actually had self control and stayed away from sweets.
Exercise: Zip. So depressing. This is the longest illness ever, coming up on 2 weeks soon.
Exercise: Zip. So depressing. This is the longest illness ever, coming up on 2 weeks soon.
Pregnancy aches & pains: None! Maybe the cold/cough masked it.
Worst moment this week: Coughing all night and not sleeping. My husband sleeping on the couch for a week b/c I'm coughing so much. Again...testing his love.
Best moment this week: There's a lot to be thankful for amidst my illness. We had a big ice storm and God spared our home from losing electricity. Shaun had off 2 days b/c of it so that was a huge blessing to have his help with Solis. And the way Solis cared for me was so sweet...anytime I'd cough, she'd tell me-lay down, mommy, you'll feel better.
Looking forward to: Our busy week if God gives me the strength to go back into the world again. I have a baby checkup, which every expectant mother loves! All of Solis's activities after a 2 week hiatus. OH and a little thing called Valentine's Day!!
Ingredients
1 lb salmon
4 tsp Dijon mustard
4 tsp honey
2 slices whole wheat bread, torn into pieces
3 TB finely chopped walnuts
2 tsp oil
1/2 tsp dried thyme
Directions
1. Preheat oven to 400°. Place salmon in 13x9 pan coated with cooking spray.
2. Mix mustard and honey; brush over salmon.
3. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl.
4. Stir in walnuts, oil and thyme; press onto salmon.
5. Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork.
{Instagram} shot of my 2 girls. Solis loves reading to Naysa!
Walnut-Crusted Salmon
Source: Taste of Home
1 lb salmon
4 tsp Dijon mustard
4 tsp honey
2 slices whole wheat bread, torn into pieces
3 TB finely chopped walnuts
2 tsp oil
1/2 tsp dried thyme
Directions
1. Preheat oven to 400°. Place salmon in 13x9 pan coated with cooking spray.
2. Mix mustard and honey; brush over salmon.
3. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl.
4. Stir in walnuts, oil and thyme; press onto salmon.
5. Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork.
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