Excuses Excuses....

Well, I have definitely not kept up on this like I wanted to.  This whole going back to work thing really has thrown a wrench in my schedule, and not left me a lot of spare time.

I’m just around the corner from 28 weeks (Third trimester!) in my pregnancy.  I have to say I have had an easy go at it thus far.  The morning sickness was there, but nothing unbearable, headaches reared their ugly heads in the second trimester, but didn’t last tooooo long… Sleeping is a little rough, and my back is starting to complain a bit…. Oh, and heartburn…. I think I have had constant heartburn for over a week now J  But, all of it and then some will be worth the end result!  I smile and forget about it all every time I feel my little girl move and squirm, and I just can’t wait to meet her!

I have been having a very rough time keeping my eating under control…. Ugh!  It’s like all restraint has gone out the window!  If I crave chocolate, I eat it.  If I want a burger and fries, I eat it.  And my body is telling on me!  I am gaining weight in places that have nothing to do with Baby!  I am still working out, but not as often as I wish.  I was working out twice a day, 5-6 days a week before… and now I am lucky if I get 4 work outs in a week, not so much due to ability, but time.  So this week I promised myself that I would make a better effort starting this past Monday.  It’s Wednesday now, I did 35 minutes of stairs/jogging Monday night, and last night I did 30 minutes on the elliptical and 40 minutes in weight training class.  Tonight I am going to go to the gym and try and get 45 minutes on the elliptical   I have been so so on the eating, better than I was doing, but still not as good as I want to be doing.  I have let caramel corn win the battle of wills two nights in a row, but, it is now in the trash, and no longer a threat!

I made Crunchy Black Bean Tacos for dinner last night, yum!  Recipe here…. I added some ground turkey to it because I had some I needed to use.  Not sure what we are having tonight, maybe leftovers, or taco salad with the left over bean/meat mixture. 

I am trying to start planning for my post baby take back my body crusade!  Since it will be early summer I think I will buy lots of meats, and marinade and freeze them, so we can just thaw them out and throw them on the bbq for a quick meal during those first few tiring weeks.  There also happens to be a boot camp starting in July that I hope I can participate in.

I have a few new recipes in the wings to try, I hope in the next week or two that I will have time to do that, and review them here for you guys!

Oh, I do have one new recipe!!  I made them like a month ago, and never posted it!  Whole Wheat Tortillas!  VERY easy, I didn't screw it up, so you can totally do it!  And they were really yummy!  

ADAPTED FROM 100daysofrealfood.com

INGREDIENTS

• 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• ½ cup oil 
• 1 teaspoon salt
• 1 cup warm water (heat in the microwave for 1 min)

INSTRUCTIONS

1. In the bowl of a heavy-duty mixer set with a paddle, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. 
2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.