Monday, June 24, 2013

Gestational Diabetes

First, I apologize for my digital silence. A few weeks ago I was diagnosed with gestational diabetes. Given how carefree of a pregnancy I have experienced....most of you were probably waiting for at least one shoe to drop. 

Needless to say I was surprised, annoyed and of course worried for our little one. While it can be manage with diet, the side of effects for baby and mama are not to be taken lightly. The good news is, with a little disciple and changing up my diet I can absolutely manage my blood sugar and make sure both of us are getting the nutrition we need.  

So I hope you all enjoyed the pasta recipe I just posted...because from here on out it's healthy food all the way. Given that its swimsuit season, most of you will probably love these recipes. I have already discovered amazing snacks and things you can make ahead of time in bulk....like roasted vegetable breakfast burritos. YUM! Come back soon to see what I am cooking up in the kitchen, and other fun things as I prepare for our little arrival. 

Caprese Pasta Salad

I love cooking during the summer. Gardens are full of fresh ingredients, herbs taste the way they should and there are always reasons to get together with friends and family to share a meal. I have been craving caprese salads ever since I had my first farm-fresh tomato of the season earlier this summer. However, it can be hard to serve burrata, heirloom tomatoes and fresh basil to large group. So if you are craving the same thing, here is a cool alternative for hot summer nights.

Caprese Pasta Salad


Ingredients
1 box bowtie pasta
2 ½ cups kumatos or farm-fresh tomatoes
1 small can sliced olives
¼ cup minced red onion
1 cup diced fresh mozzarella
1 cup of fresh basil – 4 leaves set aside for garnish, julienne the rest
½ cup white balsamic & honey dressing (I prefer Private Selection dressing & marinade)
½ olive oil
½ tablespoon chopped jalapenos (Christopher Ranch makes a great jarred version)
Sea salt
Fresh cracked pepper

Directions
Bring a pot of water, lightly salted, to a good boil and add the box of pasta; cook until al dente. Drain immediately and rinse with cold water to stop the cooking process. Dice, chop and julienne the next 5 ingredients. Mix the mozzarella in ¼ cup of olive oil; cover with basil. 



Mix kumatos/tomatoes, olives, red onion and jalapenos in a separate bowl; add this mixture to cooled pasta. Stir in dressing, salt and pepper to taste.




Cover with mozzarella and basil mixture; garnish with a few basil leaves. Serve chilled and enjoy!

Bump Pics

33 Weeks
Our boy is the size of a pineapple....a fruit I will be having in a blended drink after he is born!

Bump Pics!

32 Weeks, getting close!
Baby is the size of Jicama....and I now know what that amazing veggie looks like, lol!

Bump Pics!

31 Weeks, Happy Baby Shower Weekend!
Sporting my favorite (non-maternity) little black dress and yellow necklace from Charming Charlie.
Thanks to this weekends amazing hostesses: Abby, Ashley, Rebecca, Mia, Traci, Brianne and Katie.
You ladies are amazing friends! <3

Bump Pics!

30 Weeks, Baby is the size of a cucumber!

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