Happy Tuesday! Happy February!
Two more months til Spring! Can. Not. Wait.
Today I am off to get my Prenatal Glucose Tolerance Test. I anticipate it being disgusting, given the fact that I have not had soda in a gazillion years. This stuff I have to drink is supposed to be like 20x sweeter than soda. Bleh. I am super nervous about this test. I don’t know why. When I discussed it with my doctor, and asked him the risk factors, etc, I voiced how devastated I would be if my results came out positive. The fact that I exercise regularly, eat healthy, and have gained weight at a really good pace should be enough (in my mind) so if it were positive, I would feel like I was “unhealthy”. He actually said it has NOTHING to do with any of that. he actually seemed quite annoyed (in a way I get annoyed at my clients when they come up with ridiculous theories). Yes, obese women have a higher risk, but they may often times find out that they are type II and remain diabetic after their pregnancy. With gestational diabetes, my doctor said you just have to “blame the placenta.”
It is all about the hormones. The placenta supports the baby as it grows. Hormones from the placenta help the baby develop. But these hormones also block the action of the mother’s insulin in her body. This problem is called insulin resistance. Insulin resistance makes it hard for the mother’s body to use insulin. She may need up to three times as much insulin. When I think of insulin resistance, I think about people who do not exercise, or have eaten poorly, are overweight (type II diabetics). But it’s a whole other story with gestational diabetes. I still have some anxiety about this happening to me. I can see myself feeling like I did something wrong, even though I know it’s not the case. I will be happy once the results come back. Wish me luck!
Here’s my latest creation based on craving and sampling everything in Whole Foods lately, haha. This is a GREAT addition to your Super Bowl Party Menu:
Creamy Apricot Ginger Spread
1 container Cream Cheese
1/2 Cup plus 2 TBS Organic Apricot Preserves
2 cubes Crystallized Ginger
Place all ingredients in a food processor, or in your Vitamix (variable I level 5) and blend to combine.
garnish with a sprinkle of cinnamon
Store in the fridge.
You can use this to spread on your favorite toast, dip some fruit in it, or my favorite Stacey’s Cinnamon Pita Chips.
This was a funny recipe for me to create, because I am not much of a “dip” person (aside from hummus). Especially “fruity” dips. But I love apricots. So, I thought this would be delish! And it kinda was 🙂
I rarely buy these. Because I can not control myself with them half the time, lol. Other times they go stale before I eat them. I never buy any chips actually. If I do, it’s Staceys or Trader Joe’s Pita Chips. I also buy Newmans Whole Wheat Organic mini pretzels for Michael. Other than that, we don’t really do chips or processed snacks in this house. Michael complains sometimes…but it forces him to eat celery sticks and fruit when he’s “snacky”. So that’s a good thing in my book!
What kinds of snack foods (aside from fruit and veggies) do you eat?
I am bad at buying or thinking up “snack food.” It’s usually hummus and veggies or the pita chips. Fruit and veggies. Yogurt and Ezekial 4:9 Cereal or berries to name a few.
This is why I am at the super market almost daily. Our snacks are usually things that go bad quick. I would love to hear all of your healthy snack food ideas!
Have a great day!