Today I ordered all of the “preparing for birth” supplements recommended by my midwife. When I sat down to do it it didn’t seem like that big of a deal, but by the time I was done reading all of the reviews and figuring out which ones to get I had a freak out moment.
Oh my, this is really happening.
Not only am I really going to have a new little person to take care of soon, but, um…I’m going to have her naturally. That will be a first for me and I can’t say that I’m not a little nervous. Everyone always says I have a really high pain tolerance but I’m kinda feeling like a little girl about the whole thing. Instead of reading everything I can and really getting myself mentally prepared (which is my normal course of action) I’m digging deep into my Southern roots a la Scarlett O’Hara and saying:
“I can’t think about that right now. If I do, I’ll go crazy. I’ll think about that tomorrow.”
Any tips from you natural birth pros out there for getting prepared?
In the food world, my obsession with casseroles and freezer cooking continues.
This dish is a new favorite of mine and will be my go-to protein bomb for the rest of my pregnancy. It’s amazingly easy and I put it together start to finish in less than 15 minutes. I liked it so much that before I was done eating the first plate I added the ingredients to my next grocery shopping list.
It’s a good one to play with and you could always add in black beans, tempeh or chicken if you wanted to change things up a bit. You do want to make sure that you chop your onion really fine, otherwise it will be a little crunchy, even after it bakes. (Unless crunchy onions are your thing.)
- Olive oil spray
- 3 cups cooked quinoa
- 16 ounces non-fat plain Greek Yogurt OR (vegan) sour cream
- ¼ cup milk of choice
- 2 cups shredded cheddar OR Daiya shreds, divided
- 1 cup finely chopped onion
- 4 ounces chopped green chiles
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
- In a large bowl combine yogurt and milk. Add quinoa, 1½ cups cheese, onion, green chiles, jalapeno, cumin, sea salt and fresh ground black pepper. Top with remaining ½ cup cheese. Bake for 30 minutes.
- May be frozen prior to baking. Thaw dish in the refrigerator. Bake for 30 to 40 minutes, until heated through.