recipes

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As a new mom, one of the best pieces of advice I was ever given was the following:

Plan, prepare, and adjust your expectations as you go.

Pregnancy and adding a family member are, at best, an adjustment. And, at their toughest, they are a battle. I consider myself in the lucky category regarding pregnancy. We never had any trouble trying to conceive. I began taking my prenatal vitamins the moment we decided to try for our most recent baby and, though convinced it surely could not be as easy to get pregnant as the previous times, we became pregnant almost immediately.

But all of my pregnancies were very different. The first time around I felt invincible — I ate what I wanted, failed to exercise, and still felt relatively great. But that was not a healthy pregnancy. I struggled to recover and get back my health postpartum. Eventually I did, but it was harder than it should have been. The second time around I was too sick with hyperemesis gravidarum to maintain any bit of health. But the third time around I made a vow to myself and my family to be a healthier, better version, of pregnant me.

Using a 5 month supply Nature Made® Prenatal Multi + DHA from Sam’s Club.

The easiest way for me to stay on top of my health during pregnancy was making sure to attend regular OB checks and purchasing a 5 month supply of Nature Made® Prenatal Multi + DHA from Sam’s Club. I knew that I was doing everything in my power to provide the essential vitamins and minerals needed to properly develop my baby’s nervous system.†

I also maintained my exercise regimen — which is something I had failed to do previously. I continued teaching cycling classes and coaching gymnastics, all while also participating in group exercise classes such as Zumba and kickboxing. Sure, my stamina and level of physical exertion certainly changed, I stayed active and did my best to maintain a physical lifestyle.

And I have to say, it made a huge impact in how I felt. I was able to keep up with my kids and give my energy a boost when I was feeling sluggish. As a bonus, the exercise made my pregnant body sleep so well!

Stocking up on healthy foods. 

As a busy mom of two already, I needed to fuel my body with foods that would help me keep up with chasing them around. One of my favorite ways to keep us all from starving is to buy the pre-washed and pre-cut fruits and veggies from Sam’s Club. This way when a tiny toddler comes screaming for “snaaaaacks!” I can just open the fridge and hand her a carrot! It also helps that I love raw veggies and that they are an excellent way to keep me from eating the unhealthy foods neither I, nor my baby, needed!

With previous pregnancies I gave in to every craving under the sun. I am honestly fairly certain I lived off of ice cream and Philly cheesesteaks my entire first pregnancy. But it turns out you shouldn’t feed your family ice cream and cheesesteaks every day, so something had to give with this third pregnancy.

Enter meal prep. My nemesis and my saving grace. See, I’m not a huge fan of cooking. I like to get it all done so that when I’m hungry I can just eat — no waiting. So the saving grace is that I can prep meals ahead, make them, bake them (or cook them), and freeze them in smaller amounts for later.

And what better way to freeze items than in cute, bite-sizes, so that my kids think it’s ‘fun‘ to eat! Did you realize you can put basically anything in a muffin tin and it suddenly changes the way that kids see meals!? All jokes aside, this really and truly works!

That’s why I’m sharing one of my favorite healthy meals that can be made ahead and put in the freezer to grab and go — Easy Scrambled Egg Muffins!

I grabbed all of the items from Sam’s Club so that I could make a big batch to freeze and have handy.

Ingredients:

• 18 eggs
• 1 C chopped spinach
• 2/3 C whole milk (or 2% milk)
• 2/3 C flour
• 2/3 C grated sharp cheddar cheese
• 1 Tbsp basil
• 2 small tomatoes, chopped
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tsp. baking soda

1. Preheat oven to 350 degrees and spray muffin tin with cooking spray.
2. Whisk eggs in a large bowl. Slowly mix in milk.
3. Stir in black pepper, sea salt, and basil.
4. Fold in spinach, tomatoes, and cheese.
5. Add flour and baking soda until thoroughly mixed.
6. Use 1/4 measuring cup to scoop into muffin tin.
7. Bake for 25-30 minutes. Let stand to cool. Enjoy and freeze extras!