Being pregnant has made me really want things that I didn’t used to miss. Mostly cereal, cheesesteaks, and cupcakes. I have been doing a great job curbing my sweet tooth by having a little bit of chocolate, or a lot of fruit when I get those cravings. My mom and my sister both got gestational diabetes with at least one of their pregnancies and I am doing my best to stay clear of that. I tried eating a few gluten items early on in my pregnancy, but my stomach just can’t handle it. I’ve been as Paleo as I can be and it has been wonderful. I still haven’t gotten morning sickness, headaches, or any terrible pregnancy symptoms. I’ve had a happy, healthy, and enjoyable pregnancy so far. I can feel little brownie bite moving frequently and I can’t wait for super hubby to feel the baby too. The biggest problem in my life right now is that I am dealing with A terrible foot injury that just won’t heal. Fractured foot turned into planters fasciitis, bursitis, Achilles tendinitis and a broken toe. I’ve been in physical therapy for 12 weeks and saw a podiatrist. Nothing seems to be working. Everyone says, if you weren’t pregnant we could… But my job is to rest, ice baths for my entire leg every night, elevation and stretching. It is hard when I am on my feet all day. I just want to get back to normal, cook and go on long walks. I am doing prenatal yoga and lifting weights as often as possible. Praying for some fine intervention and complete healing in the next few days! Since I have been unable to cook as often, super hubby has taken over and he is making some awesome Paleo meals for me. My blogs are few and far between but hopefully you will enjoy some of the recipes I add today during my snow day.
Paleo Crunch Cereal
1/2 cup pumpkin seed, grind
1/2 cup cashews
1/2 cup walnuts
1/2 cup hazelnuts
1 cup almonds
1tbsp flax with 1tbsp water
1/4 cup choc. chips (optional)
1/4 cup Honey
2 tsp Cinnamon
Grind pumpkin seeds, cashews, almonds and walnuts in a food processor.
Combine flax meal with water, mix and let sit for at least 3 minutes.
Soak raisins in a bowl of water for 5 minutes to puff them up.
Add all ingredients to a bowl and mix well.
Mix spread on silpat and bake in oven for 10 min at 325F
Let it cool and then break it apart and store in air tight container.
Serve with your favorite milk (almond, coconut, raw!)
Keeps for about 2 weeks!