Nov 302015

My Thanksgiving started out ok — this year I slept in a bit and then went to the gym. Because I had a leisurely morning I missed the crowds at the gym, which was also nice! Usually it’s a freakin’ mad house but there weren’t many people there by the time I arrived. Last year I went to the Warrior Room for a killer workout, this year I took it kind of easy. I was feeling kind of yucky due to some dental work and being pregnant I wasn’t all about killing myself to get a mega calorie burn before a day of marathon eating. I was more into doing everything (including eating) in moderation.

I did my standard warm-up (PT stretches, pushups, jumping jacks) and then went into the weights part. This was my workout of the day:

Bent-over Row

Squats (just body weights)

2-Handed kettlebell swing

Leg Press Machine

Seated Cable Row

Lat Pulldown machine

Triceps pulldown

Pec-fly Machine

Then I did some “Ab” work. I use that term loosely because I wouldn’t really call it ab work these days. My usual ab routine is down to just a few things on a matt: planks, Bird Dogs, and the Glute Bridge. Then I did 3 miles on the elliptical and called it a day.


I got home and cleaned up and then prepped the veggie tray for dinner and then we went over to Michael’s mom’s house for the holiday. His sister made her amazing deviled eggs (yum) and we munched for a few hours. Because of the dental work I had done I was eating mostly softer foods, so the eggs were nice.



Michael’s brother got the entire thanksgiving meal from Zupan’s again (I think this is the 3rd year we’ve done this?) and it was fabulous! Everything comes pre-cooked and you just heat it up in the oven for 30 minutes or so and it’s done. It’s so tasty and easy.


Michael usually carves up the bird and this year he tried it the Alton Brown way and it went surprisingly well!


I love Thanksgiving. It’s one of my favorite holidays. Probably because I love mashed potatoes, stuffing and pumpkin pie. Those are like my favorite foods. :) Thankfully most of the traditional foods of the holiday are on the softer side so I could actually EAT my favorite foods despite my tooth pain.


The upside to being pregnant on Thanksgiving? I was already wearing stretchy pants! Yay maternity pants! The downside? I think there is less room in my body for food. LOL Oh well. I still enjoyed all my favorites!

There was some extended family with us this year, one of which is an almost 2 year old. Who is adorable and charming. And he discovered the black-olives-on-fingers tradition for the first time, which was so cute to watch. He spent the rest of the evening sticking his finger out wanting olives. It’s hard to believe that next year this time we’ll have a little munchkin discovering new things too!


I barely had room for dessert but it was my favorite so you better believe I made room! Yay pumpkin pie! Food coma commenced pretty much immediately.



It was a really chilled day, which was nice after some of the stressful stuff we’ve had going on lately. Never felt rushed or frantic and could just kind of relax and hang out. And we got lucky and scored some leftovers for a few days! Hope everyone had a lovely holiday!

Nov 162015

I’ve noticed lately (like within the last two weeks) that when I work out my heart rate is a bit higher than it’s been thus far. I’m guessing that’s the pregnancy stuff. I had the day off and slept in a little bit, then as I was being lazy in bed, cuddling with Bella and Fat Kitty, I got a wicked Charlie Horse in both calves. The left one subsided quickly, the right one crippled me. OUCH! It hurt so bad. It was like my calf muscle just decided to explode. And I felt the effects of it for the rest of the day and it was honestly sore the next day too! :(

I’d had plans to run at the gym but after the Charlie Horse I decided not to. I did upper body weights instead and then 2 miles on the elliptical. Calories burned:

I got home, it wasn’t raining and it was actually kind of sunny out, so Bella and I took a 1 mile walk to enjoy the weather. I burned another 100+ calories on that walk. Burning a lot lately, without even trying. It’s so odd.

For dinner Michael and I went out on a date night. He was craving pizza (as per usual) and I was craving BBQ. Pregnant lady wins. 😀


We went to Podnah’s! One of my favorites. It was a packed house for a weeknight but we got a table for two right away, thankfully. I got the brisket (my favorite), cornbread and collard greens and mac n’ cheese. (I like the mac n’ cheese at Reverend’s better, though.) Michael got the “meat” plate. LOL It was a sampler plate of the sausage, brisket, pulled pork and ribs. Everything was so good and satisfied my craving!

After dinner we headed to IKEA to check out the baby stuff. We got some essentials, of course:


Then looked at their cribs. We both liked this one:


I liked the drawers on the bottom, I liked that the mattress levels were adjustable and it converted into a toddler bed, too. We’re just in the looking phase right now, but we did end up buying the most important things:


Michael recently sent me a link about how IKEA is transforming kid’s art into stuffed animals for charity. It was SUCH a cute idea! The little green guy on the left was one of those creations and even though it’s kind of derpy looking, it was too cute not to get! The shark was Michael’s impulse buy. The little foxes are going to go nicely with our nursery theme. :)


Fat Kitty was super curious AND freaked out by the shark. Haha!

The next night I tried my hand at making a new recipe I’ve had saved for awhile. Sadly, we haven’t been much into cooking the last few months–making basic meals without trying any new recipes or doing much out of the norm. Part of that was two and a half months of me suffering from morning sickness and no appetite and just eating pasta. Part of it was being busy and tired and just making easy go-to meals (like steak and vegetables, chicken and vegetables, salmon and vegetables, you get the picture).


Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Calories per serving: Around 400 calories



  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped


  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

I omitted mushrooms, because I hate them. I also didn’t have any carrots so I skipped that. Other than that I followed the recipe pretty closely. It was a spur of the moment attempt at the recipe and I used what I happened to have on hand.


It was pretty easy to make this recipe. After simmering for about 30 minutes the sauce thickened up like a gravy. The gravy tasted really delicious and flavorful. I made some quinoa and topped with all with the chicken/potato/gravy mixture.


I liked the flavors a lot but Michael and I both agreed that the recipe would have been better with the carrots. Next time! I would make this again, but I’d add the carrots and use chicken thighs instead of breasts.