Morning! I’m back from a little blog break this week. I can’t wait to reveal all the big things going on with Pure Bliss, which is what I’ve spent almost every waking moment working on the past 2 days. All good stuff. And many months in the making.
So it’s Thursday already…and where does that leave us? This week is almost over and we’ll be onto a weekend of celebrating my husband’s 30th birthday and our 4th anniversary (which is Tuesday!) Pretty excited.
Now that I’m almost 32 weeks, I’m starting to feel ready to meet this baby. What is she/he going to look like? How much is she/he going to cry? How much am I going to enjoy dressing her/him up in cute clothes? All the important stuff.
Another thing I’m ready to be over…my lack of interest in food. It’s so frustrating. I have no desire to eat dinner…basically ever. And don’t try to suggest foods for me to eat, because most likely I’ll jump down your throat and tell you I don’t want it. This week I settled on a sandwich or pasta salad (leftovers) for lunch, so dinner was challenging.
So dinner this week was:
Monday: Pasta salad & sandwich (which I had also had for lunch)
Tuesday: Homemade Chicken Fingers and random soup I made with chicken broth, peas & carrots & shredded brussels sprouts
Wednesday: smoothie in a bowl topped with Pure Bliss Eats honey blueberry granola, hemp and chocolate chips and some chocolate ice cream.
May not seem that bad, but I assure you it’s borderline torture figuring out what to eat/cook for dinner.
Now…onto those homemade chicken fingers…which were by far the best thing I made/ate this week.
I used Jessica’s recipe, but made a couple of changes. I also used 4 chicken breasts and cut them into thin strips. I wanted to make enough to have some leftovers.
[print_this]Crunchy Chicken Fingers (serves 3-4)
- 4 chicken breasts
- 2 cups milk (I used 2%)
- 1/2 cup spelt flour
- 3 cups panko bread crumbs
- 2 eggs
- 1 teaspoon sea salt
- 1 teaspoon pepper
Preheat oven to 450. Lay a wire rack (I used a cooling tray) on a baking sheet and spray it with non-stick spray. In a large bowl mix together panko, flour, salt and pepper. In a medium sized bowl beat together milk and eggs. Take chicken and dip in eggs and then into the dry flour/panko mixture. Lay on wire rack. Bake for 12 minutes, flip and bake for 12 minutes more. [/print_this]
Make sure you dip in plenty of (organic) ketchup.
Other pregnancy thoughts:
- I didn’t realize how little maternity clothing items I purchased until I went to get dressed for a business meeting this week. I ended up throwing on a (maternity) dress, but realized I didn’t really buy any nice tops. Hoping I can make it 8 more weeks without any more purchases, but considering I have 1 pair of pants that fit, I don’t think that’s realistic. Or is it?
- The baby is truly like an alien in my belly. It moves like crazy and makes me so happy, but sometimes it kind of hurts.
- I’m so grateful for how excited my family and friends are for this baby. I get so many texts and calls DAILY asking about the baby (and me!)
- I think I’m started to become 3rd trimester exhausted. I’m back to needing a lot of sleep at night…but then again I have been working a TON this week, so not sure which it is.
- Baby’s room curtains came yesterday. I bought them in grey and was excited to get them on sale with free shipping (and use a gift card we got from our shower!) They are SO cute and will go up this weekend!
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