WHAM

Yesterday was the first Monday in about six months that I didn’t have to teach a TurboKick class… or research, write a paper, or study… or go to school… or do anything really. I’m definitely a creature of habit, so it makes me a bit nervous to not have a set schedule now that school, practicum, and work are out… but I’m trying to enjoy it for exactly what it is.  After all, I doubt I’ll have many opportunities to simply enjoy life while being hapai in my lifetime, and I feel incredibly fortunate to be given the opportunity to slow down when I still have about about 7 weeks til the baby comes. 

I’ve decided to keep as steady a schedule as possible for these months off because (1) I don’t want to get overly lazy, (2) I think both me and baby benefit from schedules, and (3) there are still things to get done!  So I’ve still been waking up with Ben, making the bed, preparing his lunch, and planning at least one outing a day so that I don’t turn into a hermit just yet.  Yesterday [Monday] my planned activities were to finally make it to a live prenatal yoga class and then head to the beach for some water jogging and sunshine. 

Even without a 600+ caloric burn from teaching class I did get some exercise in, and my eats reflect that.  Now that I’m in the third trimester, my tastes have changed again – this time more toward sweet than savory – so I’ve been trying not to indulge too much but rather to deal with the sweet tooth in a healthy way. 

Here’s what I ate yesterday [a.k.a. What Haley Ate Monday]:

Lately, I’ve been loving these gluten-free protein pancakes in the morning.  They’re super quick, simple, and nutritious… plus I can eat half and easily pack the rest for a snack, which is what I did yesterday.  I started the day with half a serving of the pancakes smothered in about 1/4c plain greek yogurt and a drizzle of maple syrup. 

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After my prenatal yoga class [which turned out to be more of a childbirth lesson than a workout – fine by me!], a classmate offered me an apple banana from her yard, so I gladly devoured it along with the other half of my pancakes and a smother of almond butter on my way to the beach. 

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The beach was absolutely gorgeous yesterday and I made sure to drink a ton of water before and after my little workout session in the water to keep me hydrated.  By the time I got home, my stomach was telling me it was lunch time, so I chopped up whatever veggies I had on hand, tossed in a can of garbanzos for protein, and laid it all atop some brown rice.

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[x2 Smile]

For my afternoon snack, I had a few blue corn chips with salsa and a strawberry papaya.

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And for dinner we heated up some leftover vegan chili my mom made the other night [the most surprising ingredient = beets!] with brown rice. 

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My after dinner snack was a dip in the Rawtella jar and a small orange from my Uncle’s tree. Smile

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Of course, I also had my prenatal vitamin, chlorella tablets, and fish oils yesterday.  My hemoglobin counts have been slightly lower than what my midwife would like to see for home birth [10.4 rather than 12… not surprising since I’ve been borderline anemic for a few years], so I’ve been supplementing my iron with Floradix and focusing on getting more sustainable, grass-fed red meat back in the mix. 

On the agenda for today: more nesting duties, including getting our car checked out. Smile

Have a gorgeous Tuesday, friends! 


Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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