And here we are, at 23 weeks, and still growing! I feel like it took forever to finally start showing. I remember at around 16 weeks there was little evidence of this pregnancy (besides all of my nausea), and then it’s like over night, literally, at 17 weeks, a baby appeared. And since then, this belly has not turned back. This month baby girl doubles in weight, so it’s no surprise I still feel like I’m growing overnight ;)
We are currently working on baby girl’s name and I think we are close. We keeping going back and forth, but there’s always that one we keep going back to. Maybe that’s a sign … we’ll see.
My favorite part of this pregnancy so far has been feeling her move in there. It took a while to notice her movements, but once I did, she has not stopped. She is like a little ninja baby – just a movin’ and a shakin’ and a kickin’ and a choppin’ all the time. And it is nothing short of wonderful.
If I had to choose store-bought over homemade hummus, I’d choose homemade any day. It’s so simple to make and literally only takes a second. All you need is a can of chickpeas, a food processor, and a few extra ingredients.This particular recipe for spinach pesto hummus is jam-packed full of nutrition, so I always feel extra good about myself when making it ;). The base of any recipe is chickpeas, or garbanzo beans, which have many health benefits. They are full of fiber which helps keep you full quicker and longer, aiding in weight loss, and can also help to lower cholesterol.They are also a great source of protein. As a vegetarian, hummus has always been a staple in my diet. Without eating a lot of meat, it can also be difficult to get enough protein and iron, which is another reason I turn to the beloved hummus. This recipe for spinach pesto hummus, especially, is full of iron as it combines iron rich chickpeas with iron rich spinach. Have this on a sandwich with some fruit, such as strawberries or citrus, on the side to help your body better absorb the iron. Not to mention the iron will give you a little energy boost, so spinach pesto hummus makes a great afternoon snack right when you’re needing a little pick me up! It won’t be long before you notice a little pep in your step ;), and I don’t know about you, but I could really use that come 3 or 4 o’clock in the afternoon.
Spinach Pesto Hummus
- 1/4 cup spinach pesto, recipe here
- 1-15 oz. can chickpeas, rinsed
- 2 tsp. garlic powder
- 2 tbsp. extra virgin olive oil
- 1/4 cup tahini paste
- 1 tbsp. lemon juice
- salt, to taste
1. Prepare the spinach pesto hummus (Find recipe here).
2. Combine chickpeas and tahini paste in the food processor. As it’s blending, pour the olive oil through the top and continue to blend until smooth.
3. Next, add the garlic and lemon juice.
4. Add the pesto and continue to process until smooth, green, and creamy. Add any salt, to taste.
5. Serve with crackers, vegetables, or on a sandwich. Enjoy!
Scofield and I went downtown and enjoyed some gelato recently! I have a crazy sweet tooth, and this pregnancy sure isn’t helping that, so I was especially happy Luna Rosa Gelato was there in a time of need ;). And while I use to be a crazy chocolate girl, I have been on a major fruit kick lately. I, of course, had to have a taste of chocolate, but mostly enjoyed the jamaican lime flavor. Yum!
I love that Luna Rosa is right in the heart of downtown. And besides whole foods, I believe it’s one of the few places in town to serve gelato. Now, I’ve never been to Europe to experience the real thing, but I think this version will do just fine :).
So, if you don’t have any plans for this weekend yet, you should definitely make gelato plans! Happy Friday, friends!
Luna Rosa Gelato
9 W Washington St.
Greenville, SC 29601