Sunday, February 9, 2014

28 weeks

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. 
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!!
  {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

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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