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November 20th: Weekly meal plan

Wow! It’s almost Thanksgiving. I’m not 100% certain how that happened. I also realize that I haven’t posted in a ridiculously long time. Truth is, I’ve been a little overwhelmed getting ready for the baby. We’re pretty much down to the last 3 months and while I wouldn’t say I’m freaking out, I’m kinda freaking out. So much to do, so very little time!

This week’s menu/grocery list is chock-a-block full of holiday goodies. I’m in charge of all the desserts for my family and am looking forward to a little indulgence.

Happy Thanksgiving!

– Swedish meatballs over mashed cauliflower
– Chicken minestrone
– Savory German oven pancake with Brussels hash
– Turkey divan
– Roasted veggie salad
– Huevos rancheros

Recipe: Grain-free granola

It’s no secret that I have difficulty planning meals for myself. Feeding myself has always been more of an afterthought, but with the pregnancy “afterthought” is no longer an option.

I really struggled during the first trimester just trying to find food that I wanted to eat for more than 2 minutes at a time. While the second trimester has been easier, I still don’t know how long I’m going to want a particular food. Breakfast has proven to be especially difficult to plan for. I really would like a simple bowl of cereal, but that’s not a possibility, so after a month or two of eating breakfast muffins I decided I needed a change.

Right after Andy and I switched over to grain-free eating, I found a recipe for granola that used nuts and seeds as the base rather than oatmeal. While I couldn’t remember where I had found the original recipe, I had a pretty good idea I could figure it out on my own. And let me tell you this granola hits the spot! Most mornings I eat a little bit over some plain Greek yogurt with sliced banana, but if I’m feeling even lazier, I’ll just pour a small bowl and eat it with some kind of milk (usually almond or cow).

Granola is super forgiving (as long as you don’t burn it!). If you don’t like walnuts, swap in some extra almonds or cashews. Prefer ginger and nutmeg to cinnamon? Go for it! This recipe isn’t super sweet, so you can always add more sugar if you want, but I think it’s perfect just as it is.

One last thing–because this granola base is all nuts and seeds it will fill you up faster than you realize. Start with a small amount and go back for seconds if you need it.

– 4 cups mixed nuts and seeds (I usually go for a combo of almonds, cashews, walnuts, sunflower seeds, and pepitas, but feel free to use your favorites)
– 2 cups unsweetened coconut flakes
– 2 Tablespoons melted butter or coconut oil*
– 3 teaspoons sugar**
– Cinnamon, nutmeg, ginger to taste (I usually go for a Tablespoon of cinnamon and a quick grate of nutmeg)
– Pinch of salt
– 1 cup dried cranberries

Preheat oven to 300 degrees.

In a large bowl combine nuts, seeds, and coconut flakes. Add butter, sugar, spices, and salt. Stir till everything is combined and evenly coated.

Shake granola onto a cookie sheet making sure to spread everything out.

Bake for 15 minutes. Stir the granola in the pan, then bake until golden brown (usually another 10-15 minutes). Watch the granola carefully as it goes from golden to burned very quickly!

Allow granola to cool to room temperature then add cranberries. Store in an airtight container.

Recipe notes:
* If I’m feeling really decadent, I’ll add a small amount of cocoa butter as I’m melting my butter. It adds a little hint of “What is that amazing flavor???” to the granola without making it too chocolatey.
** Any kind of sugar will do here–white, brown, coconut, maple syrup, honey. Go with whatever you have. Lately I’ve used either maple syrup or coconut sugar.

October 23rd: Weekly meal plan

I realize that I completely forgot to post last week’s meal plan. I set out every day with the best of intentions and they just fell flat. Among other things last week we eat: white chicken chile, Italian sausage rice bowl, and mushroom ragu. I had a beautiful butternut squash lasagna planned, but when it came right down to it, it felt like more work than I had energy for so I turned it into a skillet. At this point, that’s my go to–when in doubt, make it a skillet!

I promised myself I wouldn’t skip two meal plans in a row, so combined with the grocery list, here you go!

– Moroccan carrot soup, salad, and flatbread
– Pizza
– Garbage Stirfry from NomNom Paleo
– Roasted Brussels sprouts and pear salad
– Broccoli sausage casserole
– Huevos rancheros
-Hodge Podge!

Next week, I’m hoping to have 2 new recipes to share. And maybe a peek at my 2nd trimester eating habits.

What I ate: First trimester

Everyone knows that the first trimester of pregnancy can be tricky when it comes to food. Even though I didn’t feel great, I really feel like I got off pretty easy. I never threw up, and though I definitely didn’t always feel like eating, there were only a few times when my stomach got the better of me and Andy was forced to fend for himself for dinner.

My biggest issue with the first trimester was the heatwave that settled in over Portland for most of the summer. We don’t have air conditioning, and the house got pretty toasty. Thankfully, I wasn’t in my 3rd trimester like my poor neighbor. Again, I was lucky!

The most unexpected thing I experienced was waking up during the middle of the night absolutely starving. Like my stomach was eating my spine starving. I started keeping LaraBars on my nightstand so I could have a quick snack. It didn’t take long though for those LaraBars to just not be enough to fill me up, so I’d have to get up and grab something (usually cheese) from the fridge. Andy was particularly amused at this because he would wake up to me crunching loudly from the other side of the bed.

Here’s a general list of things that worked, and didn’t work my first 12 weeks or so:

– Cheese. I couldn’t always eat the same cheese from week to week, but I could usually find some kind of cheese that didn’t make me regret getting up in the morning.
– All-fruit popsicles. These were especially good when the weather was pushing 100 degrees.
– LaraBars. See above.
– Nuts. Occasionally.
– Ice cream. Sometimes. It wasn’t always my thing, but more often than not it worked!
– Fruit. Sometimes. Again, sometimes I wanted it, other times I didn’t.
– Rice cakes. I broke my no grains rule because I just needed something light to eat. These did the trick for a couple weeks. Now that I’m no longer queasy all the time, these have gone back on the no list.

– Eggs. Couldn’t even stand the smell of them cooking. This one took some time getting over. There are still times when eating them turns my stomach a little bit, but it is getting better.
– Most animal proteins. I just really didn’t want to eat meat, which is something my body probably could have used. Ask me sometime about the night of sausage and eggs…
– Salad. It was so hot that I never wanted to turn on the stove, so salad was oftentimes my go to for dinner. That being said, it just didn’t do it for my stomach, and a lot of times I’d pick out the things I could eat (namely the cheese) and call it good.

Mostly the first 12 weeks were spent trying to sort out what my body actually wanted. I would get all fired up about a particular food, run to the store and buy it, and by the time I got home didn’t even want to look at it. It certainly wasn’t an easy period of time, but Andy was endlessly patient and we pulled through together.

October 9th: Weekly meal plan

We’re heading into the final stretch! No, not that final stretch, we’re still quite a few months away from baby–I’m talking about the final 3 weeks of our busy season. 2015 has been go, go, go! Between ever so many family weddings, the pregnancy, and general household keeping up the year is flying by.

That being said, we’re not quite through, and I’ve been trying to make sure our dinners are super easy and high in protein. Apparently, babies need protein!

Check out the grocery list and have a great one!

– Broccoli, egg, cheese casserole
Sausage and peppers over cauliflower mash
– Cabbage casserole
– Huevos rancheros
Mushroom ragu over cauliflower mash
– Spaghetti squash bolognese
– Hodge Podge!

October 2nd: Weekly meal plan

Even though we’re a week + into fall, it’s still pretty warm in the Portland area. I know winter is coming and I’ll probably be wishing for sun sooner rather than later, but for now I’m just really craving warm and hearty fall dinners. So even though we’re looking at a couple of days in the 80s next week, you’re still going to see bolognese, casserole, and ragu on our menu. What can I say? Baby likes fall!

Here’s the grocery list–and here’s to a fantastic week!

– Spaghetti squash bolognese
– Broccoli, sausage, tomato casserole
– Chicken ragu with mashed cauliflower- Huevos rancheros
Kohlrabi pasta alla Foriana
– Cauliflower frittata
– Hodge Podge!

September 25th: Weekly meal plan

Do you ever crave food that you’ve never had–or according to Google isn’t a real thing? Early in the pregnancy I was craving bubble tea. I’ve never had bubble tea but it sounded so good. Except for all the artificial flavorings. Thankfully, the craving passed without me having to indulge.

More recently I had the most random craving for Philly cheese steak hash. When the idea first popped into my head I did a quick Google search and couldn’t find anything that really looked like what I wanted. So this week, I’m experimenting and I’m going to make my own. Sure, I’m going to make it out of leftover pot roast–not steak–and there’s a lot of debate about what toppings are truly traditional, but if it’s as good as I’m hoping, the recipe will probably make an appearance here shortly.

Have a fantastic week–and don’t forget to take a peek at the grocery list.

– Slow cooker pot roast with mashed cauliflower and carrots (probably similar to this recipe.)
– Philly cheese steak hash
– White chicken chili (I’ll share this recipe soon!)
– Broccoli cheese egg casserole
– Maple glazed salmon with shredded Brussels sprouts
– Hodge Podge!


Exciting results

Okay. I lied. I’m a horrible person. I told you I’d be back more regularly and then you didn’t hear from me for almost a month. I’d like to say I have a good excuse, but I don’t really. Right after the last post we went on a family vacation, and I’ve spent the last three weeks trying to get myself back into a normal routine.

But today, I wanted to share Andy’s most recent lab results. It’s been 2+ years since his last appointment, so we weren’t quite certain what to expect from his numbers. Since he’s maintained the same basic diet and lifestyle we weren’t too worried. And for good reason! Look at the numbers in the image at the top of the post! Not only is his A1c well in the normal range, it’s actually gone down since the last time he had it checked! Plus, his cholesterol and triglycerides (not shown) are all phenomenal.

I couldn’t be more proud. Maintaining our current lifestyle isn’t always easy. I tell ya, that 4:15 alarm clock sure goes off pretty early so he can get out the door for a pre-work walk every day. But Andy has shown a commitment to his health that I really admire, and I wanted to brag just a little bit.

If you’re on a health journey right now, I want to encourage you to keep at it. You may never reach a finish line, but the journey and the results will be well worth it!


Apologies and announcement

You may have noticed (all 2 of you who may have been reading this blog) that it’s been a significant while since we’ve had new content. My apologies for this long absence!

The truth of the matter is Andy and I are expecting a bundle of joyfulness in the new year and for the first three months of the pregnancy I felt like boo. At first I tried to just push through, but as the weather continued to get hotter and my nausea showed no signs of abating, I just had to stop posting. On top of that I started working again part time, and I’ve had to make some adjustments to cope with a big case of the sleepies.

But I am determined to put my excuses aside. Andy and I still feel compelled to share our story here on His Abundant Provision, and while I may not be posting 7 days a week, I will be updating the site on a more regular basis.

We’ve had some encouraging news on the health front this week that I’ll be sharing a little later, and the Weekly Meal Plans will be coming back. I’ll also be sharing a little bit about how I’ve been eating (barely, though my appetite is finally starting to come back piece by piece) and how I’m trying to stay as healthy as possible for the last 2 trimesters. I’ll be giving final updates on Garden 2015 and every now and then you might get some nursery updates (because I’m super excited to get moving on that).

All in all I’m excited to be back and look forward to sharing more of our journey with you!

July 17th: Weekly meal plan

This week’s meal plan is fairly veggie heavy, as we’re headed into another warm stretch. I feel a little silly buying zucchini and summer squash at this particular time of the year, but my zucchini plant struggled a bit in the heat and is just now starting to produce.

I’m hoping all the veggies will help keep things cool.

Here’s the grocery list–have a great week!

– Tomato mozzarella zoodles
– Taco stuffed tomatoes
Chicken, mushroom, zucchini skillet
– Fennel, chickpea, and citrus cauli-rice
– Chicken pesto squash ravioli
– Egg scramble
– Hodge Podge!