I don’t even know where to start in describing how different my day-to-day life is right now. I stopped working at CHOC about a month ago, we moved out from Orange County, California to Milwaukee, Wisconsin, and we are now closing on a house all while being pregnant. It sounds stressful and like a lot, but it’s really not! My pace of life has slowed way down and my husband is the ultimate partner in doing this thing called “life” with. I feel more thankful than ever. All of these opportunities almost scare me because that’s how good things are – I wouldn’t want anything to change.
I am able to stay at home during the day which means being able to focus on taking care of my family. Our family’s small but there’s always plenty to do on a daily basis. And being pregnant means I can rest as much as I’d like, for which I am insanely grateful for. I feel better about the food I’m making and eating, which means baby is probably getting better nutrition. It’s still early in the house-closing process for us, but things seem promising and we’re very excited about the new location we’ll be living in. More to come on that later.
24 Weeks Pregnant: I’ve been feeling so much better since the second trimester hit (about 15/16 weeks for me). That first trimester nausea had to go! My belly finally started showing at about 17/18 weeks and we felt baby boy kicking at about 21 weeks. It’s all completely and utterly magical. We still haven’t settled on a name yet, but I think it’s because we know we still have plenty of time. Staying hydrated is something that I have a harder time with now that I don’t have a rhythmic daily schedule, but I will continue to try. Overall, I seriously just can’t wait until this bun is done in the oven and I get to meet my new love.
Wool Baseball Cap | Pink Sweatshirt | Leggings – similar style here | Nike Sneakers | Aviator Sunglasses | Lip Color: Manna Kadar in ‘Lucky’
I can understand if you despise this new term “athleisure” to represent a entire sub-genre of clothing, but I’m actually quite a fan. 🙂 Yes, that means that I get to leisurely stroll through my day without having to step foot in the gym. If you can’t tell (jokingly), I really don’t love working out. But I have recently received that hard slap in the face that life likes to deliver to you every so often – my metabolism is slowing down and my activity level isn’t high enough to compensate for that. I can’t scarf down a brownie everyday and get away with it…anymore. I have to face facts and now, I need to challenge myself to quit with so much sugar. Unknowingly, this has progressed into an intense battle for me. I feel that it’s just as much an addiction as smoking cigarettes is. In fact, one of my new years resolutions is to always order a small size of a dessert, whenever the opportunity presents itself. I’m always satisfied with a small. I also plan to make this a lifestyle change – not just for the year 2017. It’s small things like that I need to start changing. This battle will be hard but let’s be real, giving up an addiction never is. And yes, working out harder in the gym will do me some good too.
Now that I’m done with my “Being-A-Grown-Up-Stinks-And-Now-I-Have-To-Be-More-Responsible” rant, I would like to mention that I wore this outfit to Disneyland around Christmas time. It was so incredibly magical! I loved every single second of it. I am definitely not one of those girls that spends a lot on athletic…I mean, athleisure wear, but I do not recommend Forever 21 leggings. I recommend their sports bras and their workout tanks because they are great value buys, but I bought multiple pairs of leggings and they don’t stay up around your hips that well and stretch out.
Hope everyone is still having a wonderful new year!
I made these last year for a work event and they were so delicious! I also love that you don’t have to bake them. I found the original recipe here on Pinterest.
- one large pack of mint Oreos (approx. 30 cookies)
- 1 bar (8 oz) of softened cream cheese
- 12 oz of chocolate chips (dark or milk)
- toppings (I used assorted holiday sprinkles, you can also use crushed up candy cane)
- optional: white chocolate for drizzling
- Put the Oreo’s in a food processor and process until fine
- Combine Oreo crumbs with softened cream cheese
- Roll into small bite-size balls and place on a cookie sheet lined with parchment paper
- Put in the freezer for 20 minutes
- Melt the chocolate chips in a microwave-safe bowl for about 60 seconds and mix with a fork until smooth; add more time in the microwave if needed
- Use a fork to dip frozen Oreo balls into the chocolate mixture; tap the fork against bowl to get excess chocolate off
- Immediately top with toppings before the chocolate sets
- Keep in the freezer until ready to eat
I made this delicious Oreo pie recipe for a game night with some friends. Let me just say, I love Oreo anything. ANYTHING. My main goal was to pick something easy and quick, which it was (aside from the 2 hours you’ll need to let everything set). I used this recipe here I found on Pinterest and made of few of my own modifications.
- 1 (15.35 ounce) package Double-Stuffed Oreo cookies (buy 2 packs if you want even more Oreo love)
- 1/2 cup unsalted butter, melted
- 2 packages (3.9 ounce, each) Instant Chocolate pudding mix
- 3 1/4 cups cold milk
- 1 pint (16 oz) of heavy cream
- 1 (8 ounce) block Cream cheese, softened
- 1 cup powdered sugar + 6 tablespoons for homemade cool whip
- vanilla extract (1/2 tspn x 2)
*recipe for 9″ x 13″ pan
- Put all of the Oreo’s in a gallon-size ziplock back and crush (easiest with a rolling pin – get all the air out of the bag)
- Set aside half of the cookie crumbs for the top. Pour the other half of cookie crumbs into a 9×13″ baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
- In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
- In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar.
- In another medium bowl use an electric mixer to whip 1 cup of heavy cream, 3 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract to make your homemade cool whip. Then fold it into the cream cheese mixture. Spread mixture over the cookie crust.
- Then take chocolate pudding and spread over the cream cheese mixture.
- Repeat the cool whip recipe and spread that over the chocolate pudding layer.
- Sprinkle the top with the remaining cookie crumbs.
- Cover and chill in fridge at least 2 hours before serving.
The original recipe calls for store-bought Cool Whip, but since it’s so easy to make and tastes much, much, much better I highly recommend making your own too. This is an easy recipe that you can quickly make and bring with you to any family/office/friend gathering. Enjoy! 🙂
Let the holiday season commence!
Of course I’m prepping with junk food because what’s more GG than that??
Coffee, coffee and more coffee!!
Marshmallows. Alone. On a platter.
Tater Tots. “They’re organic!”
Any Gilmore Girls fan knows that this isn’t enough food, so I’ll probably be ordering Chinese and pizza. lol I can’t wait to find out what the last four words of the series is! If you didn’t know, the writer Amy Sherman-Palladino wanted the series to end with four specific words. Because the series ended so unexpectedly when it was on the air, she never got to write them….until now! I am watching all six hours of the movies starting first thing this morning.
Gilmore Girls revival commence!