Tag Archives: ultrasound

Overnight Oats–Not for the Faint of Heart

25 Oct
Baby Feet

Two little crossed feet. I just love those tiny toes 🙂

I had an ultrasound today! Nothing terribly exciting, just like my doctor’s appointment yesterday, but I got to see my little guy wiggling around. So fun 🙂 He’s starting to look a little cramped because he’s getting so much bigger. Turns out that he’s still small though. I’m halfway through my 23rd week, but he still looks like he’s almost 21 weeks old. I just keep hoping that he’ll catch up to where he’s supposed to be by February 18.

And I’m not sure if I’ve been reading too much Harry Potter, but… does he look a little like he-who-must-not-be-named? I love looking at his profile in ultrasound pictures, but straight on… yikes.


The line across the top is his arm with his little hand on top of his head and his forehead is just to the left of center in this picture. Those big black holes to the right of his forehead? Eye sockets. Yikes. I’m hoping he looks a bit cuter (read: less creepy) when he’s born… Is it bad that my baby’s face creeps me out a little?

Creepy or not, I just love him and can’t wait to meet him! And see his whole face and not just the bones. In the meantime, I’ll just keep looking at those cute little feet.

On to food? Yes, I think that’s always a good choice.

I was so excited to wake up this morning because I made overnight oats last night! I’ve heard that they’re something you either love or hate, so I was a little wary, but they actually turned out pretty well. I think I’m going to keep making these yummy things. Beware: if you don’t like Greek yogurt, this might not be the breakfast for you…

I found this recipe on this blog and just added a lot of chopped up apple and a tablespoon of agave nectar to give it a little more flavor.

Overnight Oats

Okay, let’s get real.
They look pretty freaky.
But trust me, they are worth it. SO good for you!

Overnight Oats
6 oz. Greek yogurt, any flavor (I just used plain)
2 tablespoons chia seeds (have you read Born to Run? I love these gooey little things! More on them later though…)
2/3 cup old fashioned oats
1/2 cup milk

Mix, mix, mix, cover, and let sit overnight in your fridge. In the morning you can add fruit, a little more milk to make it less thick, or pretty much anything else you think would make it better, because there’s no way around it… overnight oats are pretty bland.

Overnight Oats Transformation

See the transformation? Overnight the oats get soft and puffy and the chia seeds really get–there’s no other way to describe them–slimy. It’s in a good way though, I promise. Make sure to try this because it is so yummy!

This recipe made a lot of oats. You could actually have it for breakfast for two mornings. I kept thinking about them throughout the day and kept going back… so… yeah, they’re gone. All eaten. But don’t worry, I’m gonna make them again soon 🙂

This is What Burned Success Looks Like

24 Oct

I made granola! First time ever. Today was a big day for me. Like everyone else in the world, I could eat granola nonstop throughout the day. Unfortunately, it’s ridiculously expensive. Fortunately, making granola yourself is really easy and a whole lot less expensive. Still tasty though 🙂

PB Dark Chocolate Granola

I read this blog and saw this recipe awhile ago, but I definitely made some tweaks (as per the fact that I didn’t want to run to Trader Joe’s for ingredients. Yep, I’m lazy like that).

Peanut Butter + Dark Chocolate Granola

Makes 20 servings (1/3 cup is 1 serving)

6 cups old fashioned oats
1 cup pine nuts (I had some left over from making pesto)
1/2 cup agave nectar
1/2 cup maple syrup
4 tablespoons peanut butter
1/2 teaspoon vanilla
1 tsp olive oil
1/2 cup dark chocolate (I used half of a Trader Joe’s dark chocolate bar)

Melt everything but the oats and nuts together over low heat and then mix everything together in a large mixing bowl. This is the part where everything smells like no-bake cookies 🙂 Spread the oats onto a cookie sheet and bake at 325 degrees in 10 minute intervals for 50 minutes. Every 10 minutes, pull the granola out of the oven and mix it up so it doesn’t burn. Watch it closely, because mine got a little crispier than it should have… It’s still good though.

Nutritional Information
190 calories
26g carbs
7g fat
5g protein
21mg sodium
11g sugar

I’m so excited to eat this with Greek yogurt in the mornings! Or with milk… or over ice cream… or just by itself. I love granola!

In other news, I had a doctor’s appointment today! Nothing exciting, really, but turns out that in my last ultrasound little man was too squirmy so they didn’t get a good picture of his heart. So… I get to go back tomorrow to get another! I love getting to look at him, so I’m not complaining. Hopefully I’ll come back tomorrow with some new and adorable pictures of the little guy who has taken up residence in my uterus.

My Favorite Little Boy + PESTO

28 Sep

I ♥ this little guy. Note the teeth poised to come in, ready to make feeding an adventure in pain.

Michael and I went to the doctor’s again for an ultrasound today. It was so exciting to look at him wiggling around! I really don’t think he’s gonna be the kind of kid that likes to sit still for long…

Bad news though, he’s smaller than he should be. I’m going to be 20 weeks in a few days, but he’s measuring about 2 weeks smaller than that. I really hope the doctor doesn’t decide to change his due date, because I have my heart set on February 18. Maybe sooner, but definitely not later. We’ll have to wait for the official word from the doctor though…

After coming back from the doctors we ran to Trader Joe’s (ps: I love this store. So much cheaper than everywhere else. You were right, Emi!) to grab the ingredients for pesto!

If you don’t love pesto yet, you need to eat more of it because it is seriously tasty. It comes from Northern Italy and is traditionally made by grinding all of the ingredients together with a mortar and pestle. As per the fact that I don’t actually own a mortar and pestle, I used the next best thing: a Magic Bullet.

Magic Bullet

So magic.

Unfortunately, I turned on the bullet and then got distracted. And then waaay too much blending happened.


Even though this pesto looks like pea soup, it is still really yummy. And if you’re like me and could eat pasta for every meal of every day, pesto is a lot healthier than cream sauces because it has so many fewer calories.

Pretty Perfect Pesto (I just love alliteration, don’t you?)

1 1/2 cups fresh basil
1 1/2 cups pine nuts
1 Tablespoon minced garlic (or 2 cloves)
2 Tablespoons fresh Parmesan cheese
3/4 cup olive oil
A little bit of salt and pepper

Add all of these ingredients to your Magic Bullet (or food processor) and blend, blend, blend. But don’t blend too much or you’ll end up with pesto that looks like a green smoothie…

Pesto is also a great sauce to use on pizzas. And on sandwiches. And on meat. And as a dip. Honestly, you can really use it anywhere you want.

Quick tip: Pesto doesn’t take much time to make, but it can be a pain to blend it up every time you want to use it. Instead of making it fresh every time, just make a lot ahead of time and then freeze it in an ice cube tray. Then when you want to use it, just pop it out and heat it up. Genius! I completely stole this idea from my old roommate Lynne. We trained for our first half marathons together 🙂 She’s pretty awesome.


This is probably my favorite picture of all time. Lene, Caitlin, Lynne, Audrey, and me at the World’s Largest Water Balloon Fight at BYU a few summers ago. We obviously took it pretty seriously.

On the docket for tomorrow: More C210K-ing. Get excited.