My All-Natural Birth Story

August 26, 2017 began like any other Saturday – I was 40wks 3 days pregnant. I woke up around 7:30am with my toddler, Layna, we made breakfast and watched some kid shows on TV. I got the clothes together to start the laundry. My mom texted me asking if she could take Layna for the day so I could rest. I said absolutely!

Around noon, I started having mild contractions, very random and inconsistent and I was able to still do my daily tasks through them. My mom came and picked up my daughter and I told her that I think baby might be coming that night but we’ll see. So I packed an overnight bag for my daughter just in case.

I finished up the laundry and tidied up around the house a bit and then went to run a few errands with my husband. The contractions were getting a bit more intense as the afternoon went on but were still not regular. When we got home I took a shower and a bath to see if that would do anything but things kept on going the same – getting more painful but still not regular. They ranged anywhere from 20 mins to 5 mins apart.

We ate dinner and the contractions started getting closer together really fast, about 3-4 minutes apart. We called my midwife around 7:20pm and she said she wanted to see them lasting about a minute long, they were only about 30-45 seconds. And I was still talking through them fine. We live about 5 minutes from the hospital so we were comfortable waiting a little bit longer.

I went to the bathroom and had a strong contraction, the strongest one I had that day so far and had a slight urge to push. I came out of the bathroom and told my husband we had to leave NOW. He began loading up the car and my contractions were becoming unbearable and the urge to push was intense, I was trying everything I could to NOT push. I got in the car while he was locking up the house and I texted him around 8:10pm to please hurry! I knew I couldn’t wait much longer. He texted the midwife that we were on our way to the hospital.

We arrived at the hospital and I could barely walk inside, I literally felt like baby boy was going to fall out of me. We got inside and attempted to check in to be admitted to triage, it was 8:30pm. I had another contraction and the urge to push which I couldn’t resist anymore and yelled I need to push!! Nurses went running, got a wheelchair and took me to a room. I undressed and got on the bed, they checked me and I was 9.5cm. The Dr came in and baby boy came out in 4 pushes – at 8:42pm! Hunter Cole was 8lbs 5 oz and 20.5 inches long. I was so relieved and happy at the outcome! Everything happened so fast that my midwife didn’t even make it on time, she arrived right after he was born. He was perfectly healthy with a full head of hair! I was wishing for a fast birth and I couldn’t be more pleased at the outcome!

After the birth, they brought the consent to treat forms for me to sign and we were laughing because we didn’t even have time to finish being admitted or sign the forms BEFORE everything happened. We made it just in time, baby was almost born in the car!

I think I’ll plan for a home birth next time!

Chicken Enchiladas

These are so good and super simple to make!

8 flour tortillas, soft taco size
3 cups cooked chicken
1/2 diced onion
3 T. chopped cilantro
2 cups monterey jack cheese
2 T. butter
2 T. flour
1.5 cups chicken broth
1 cup sour cream
1 4oz can green chilis

Preheat oven to 350 degrees

Cook chicken and onion together, add cilantro at the last minute.

Roll up chicken mixture with a little cheese into the tortillas and place seam side down in a 9×13 dish.

In a small pan, melt butter. Add flour and whisk for 1-2 minutes. Whisk in broth and once thickened, add in sour cream, chilis and S&P to taste.

Pour over enchiladas and add remaining cheese. Bake for 20-25 mins until bubbly and cheese is a little brown.

So good, serve with whatever! Spanish rice would be good!

I’m back!

Okay, I’ve been away for a really long time but in my defense, I had a baby! Layna (light and truth)  Ruva (flower in Shona, hubby’s native language)  was born October 30th at 3:04pm weighing 8lb 15oz, 21 in long. We’re so in love!

If you follow my Instagram (right side panel), you can see many pictures of our adorable baby!

I’m hoping to begin posting more recipes! I’m happy to see that even though I’ve been away, my blog has received many visits. (Thanks Pinterest!)

I’m not really following any specific “diet” at this time as I’m exclusively breastfeeding my daughter and shouldn’t be “restricting” my diet. I am however, trying to incorporate lots more veggies, protein and less sugar!

Chicken enchilada recipe coming up in the next couple of days!

Love,

Amanda

 

Whole30 Day 27 – Potsticker Burgers and Asian Slaw!

I really shouldn’t be counting down, or up on this whole30 because I don’t have any intentions of quitting after 30 days. I plan to keep going!

Anyways I found this recipe for potsticker burgers from CupcakesOMG! and since we love potstickers and Asian inspired foods, this sounded good to us and it was!

My picture didn’t turn out as good as hers but the taste was amazing! There was so much flavor and it really tasted like potstickers!

I will post the recipe from CupcakesOMG! below and in parenthesis put the changes I made.

Paleo Potsticker Burgers

• 2 lbs. ground turkey meat (I used 1.25 pounds ground pork)
• 2 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 4 Tbsp. coconut aminos (2 T instead of 4)
• 1 tsp. toasted sesame oil
• 3 green onions, sliced (2 large green onions)
• 1.5 cups cole slaw mix (3/4 cup cole slaw mix)
• 1 egg
• coconut oil for cooking

Asian Slaw

• 2 cups cole slaw mix (I added an extra cup of shredded cabbage)
• 2 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 2 Tbsp. olive oil
• 2 Tbsp. coconut aminos
• 3 Tbsp. apple cider vinegar (I didn’t have ACV, so used 1 T of white vinegar)
• 1 tsp. fish sauce (I didn’t add this because I don’t like it)
• 1 tsp. toasted sesame oil
• 1 Tbsp. honey (optional)
• 2-3 green onions, sliced
• 1/4 cup raisins or dried cherries
• 2 Tbsp. sunflower seeds

The Asian Slaw was so good, will definitely be making it a regular thing!

I had some potsticker wrappers in the freezer so I added some of the meat mixture to those and made potstickers for Mr. Yummy a.k.a. Husband and he said they were pretty good!

I made the meat mixture ahead of time and let it sit in the fridge for a few hours so that the flavors would mix. I loved the fresh ginger in both the dishes, really added a ton of flavor!

An easy dish to put together, you should try it!

30 Day Squat Challenge Update!

I’m on day 8 of my 30 day squat challenge, today is a rest day. Thank God! I started day 1 with 50 squats and yesterday I was up to 80. Tomorrow I’m doing 100. My legs already feel stronger, it feels good!

Sugar Detox Update!

Hey guys! Today is day 4 of my sugar detox and so far it’s going well! I did eat some chocolate on Sunday, oops! 😉

I don’t have any detox symptoms or withdrawals which is fine with me! I have been feeling good though and my workouts seem to be getting better. The number 1 question people ask me when I do this and the whole30 is “what can you eat?!” Well the answer is there is lots you can eat! So here are some pictures of things I’ve been having lately:

Chicken, bacon, onions and peas with sliced tomato

Unsweetened Almond Milk Latte

Lunch – Mixed raw veggies with dill pickles and black olives (and almonds, not pictured)

Collard Greens, Napa Cabbage, Onions and Garlic with Italian Sausage

I haven’t taken any pictures of breakfast because usually I just eat sausage for breakfast and an almond milk latte. Sometimes I’ll have eggs with it. Or I’ll make a coconut flour pancake – which is delicious!

Another Whole30?

Who wants to do it with me?! I hope someone will say yes!

I’m thinking of doing another Whole30, the last one was so successful. Even though there were some things I didn’t like about it, it’s still worth doing again!

So if you’re up for the challenge, let me know! I’m planning on doing it Feb 15th through March 14th. Not quite 30 days but close enough. If there are some people that would like to do it but need more time to plan, let me know, we can schedule it to start mid-March!

If you want some more info about, here is the link: What is the Whole30?

Giving up sugar and everything sweet

I’ve never really talked about this on my blog before because I guess if I mentioned it, I’d have to do it.

Well, I’m just going to do it, there really isn’t anything to think about. Sugar is bad. Artificial sugar is bad. We all know that.

(I read a great ebook about it which helped me make up my mind – read it here)

Starting tomorrow and going for one month, I’m giving up all sugar and artificial sweeteners. No soda, no fruit, no flavor in my coffee, no more Splenda and no alcohol. And I’m doing it all at once, it’s easier for me. I don’t think it’ll be as difficult because I already don’t eat any refined carbs/sugar. But I’m excited for the extra energy and just feeling better.

So, I’ll post some updates along with my regular blogs!

Fall is in the air!

I think Fall has finally made it to the Northwest and I couldn’t be happier! I took a really nice 3 mile walk this morning and I was COLD and WET because it was foggy and misty. And I enjoyed every second of it, it was refreshing.

When I got home I made myself a cup of coffee and took a low carb pumpkin cream cheese muffin out of the refrigerator (okay, I took 2, they only have 1 gram of sugar and 3 net carbs per muffin!).

And it was so good I had to write a new post about it.

Because it tasted exactly like pumpkin pie, the consistency and texture are almost exact, so how can I call them muffins? Because really, they’re more like pie. So their new name is “Mini Cream Cheese Pumpkin Pies.”

Please go back and check out the recipe and make these! They are really easy to make!

My only recommendation is to eat them cold maybe with a little sugar free whipped cream on top! 😉

Check out this time lapse video of the Pacific Northwest, it makes me proud to call this my home!

Simple Low-Carb Salad

This is something we eat pretty regularly. Especially when it’s hot outside and hotter in our apartment. It’s especially good and satisfying after an intense workout. We eat this a few times a week, you should try it! You have no excuse not too! 😉

Ingredients:

Chicken

Bacon

Mushrooms

Cucumber

Tomato

Cheese

Black pepper (love lots of this on my salad!)

Lettuce (Of course!)

Throw it all together and add dressing (low carb) of your choice. I use Ranch for the dressing but I make it myself so I know there is no added sugar or any weird ingredients that I don’t want.

Coming up soon: Zucchini Lasagna Cups!

Blueberry Banana Coconut Smoothie

Blueberries, Banana, Coconut Milk, Coconut & Flax Oil

Really yummy, I love the hint of coconut in the background!

-Amanda