Maybe it's because I'm thinking about the fact that this week I'll get my last full pay cheque for a year. Or maybe it's because the nursery is really starting to come together & baby stuff is building up in our living room. Or maybe it's because a new friend in a first time moms group I joined headed to the hospital and delivered her baby five weeks early! Things all of a sudden got real, and I got hit with a bit of a reality check this week.
I know I've mentioned it many times in this blog but I absolutely love to travel. I had a couple of ideas for trips to go on while I'm on maternity leave but my eyes seem to be bigger than my budget. I still want to conquer a few of them but I think DisneyWorld might be on hold until at least 2017. It's disappointing, but at the same time just not realistic. We're going to be in charge of a little person soon! I'm still coming to terms with that.
At 38 weeks today, technically there's two weeks left before the due date but baby could come really at any time at this point. I can't really explain how it feels to be excited and terrified at the exact same time! I've been trying really hard not to complain during this pregnancy as I am very thankful that I'm able to get pregnant, however, as the days go on I'm starting to feel more and more uncomfortable. I'm pretty lucky that since the first trimester I've had a fairly good pregnancy. Now I believe I have entered the painful, waddling stage :). I also have crazy insomnia, which was bothering me before I got pregnant but now it doesn't seem to matter how little sleep I get the night before, I can't fall asleep until after midnight. Maybe this is my body preparing for lack of sleep once little Baby Peanut comes along?
The nursery is coming along really well. My husband painted, built the crib and changing table, and we just put up the giant Snoopy wall stickers yesterday. I love Snoopy. The room is starting to look awesome!
I miss running. I really, really miss running! Almost as much as I used to miss gymnastics when I was in a car accident and had to quit. I'm really looking forward to slowly getting back into it starting with walking around the neighborhood when the snow melts! We've had such an odd winter so it's kind of hard to say when that will happen, but I'm hoping by April I'll have the energy to start off slowly and work my way up to running half marathons again. I'm still signed up for the half marathon in Vancouver in October and fully plan to rock it (and by rock it, I mean cross the finish line) and I'm hoping to conquer a 15K in June for the Heart & Stroke Foundation, but I may change that to the 5K walk with the family if I'm not feeling up to it.
I've been trying to blog for about a week now & have been having troubles putting my thoughts together, which is why this one is a little all over the place. I blame the baby brain. :)
xo,
Dianne
PS: I've been slowly prepping some freezer meals so that when the baby comes, the nights that we don't feel like cooking we can pop something in the oven or microwave and have an easy, no prep dinner. I had some steak pieces in the fridge so I did some google/pinterest research on some enchilada recipes. I didn't really like any of them - so I created my own! Fairly healthy too! I overstuffed them so they looked more like burritos than enchiladas, but they tasted delicious! See below!
Smothered Steak Burritos
Ingredients
1 package of pre-cut steak bite size steak pieces (or any meat you'd like to use)
1 can of black beans
1 can of corn
Chopped mushrooms
1 cup of cooked whole wheat rice
Salsa
- (I made my own - chopped up tomatoes, onion, garlic, and cilantro and mixed with a little bit of lime juice, Epicure's Poco Picante Salsa Mix and salt & pepper to taste)
Shredded cheese
Whole wheat tortillas
Tomato sauce
- (I used canned organic tomato sauce from Costco and added Epicure's fajita spice and salt & pepper to taste)
Cook the rice in one pot using water & a little bit of butter. In another pot simmer the sauce so the flavors mix together. In one more saucepan cook the steak, mushrooms, corn and black beans and mix in some fajita spice. Once everything is cooked, heat up the tortillas in the microwave for about 45 seconds so they are soft. Pre-heat the oven to 350 degrees. Spread some of the sauce at the bottom of a large glass baking dish. In each tortilla layer rice, the steak mixture, salsa and top with cheese. Fold each like a fajita/burrito and place in the baking dish with the ends down (I fit about six giant ones in my baking dish; four across and two at the top). Cover the top with the remaining tomato sauce and top everything with cheese. Put foil over the baking dish and put in the oven for about 20-25 minutes or until the cheese is melted.
ENJOY! :)
