This morning I woke up to news that a family friend has her baby this early morning. I had been talking about her to Ryan on our way back from choir rehearsal in Holland and WHAM, here she had her baby! It makes everything so realistic and it is hard to imagine that I am 8 days away from the due date. In reality, it could happen any day!
We have a visitor coming in this weekend. Ryan's brother from Milwaukee will be visiting us and will be attending the MSU vs UofM football game. It is going to be a crazy game with lots of college kids running around. As I speak, I am sure there is some boozing happening! :D
Ryan tried to convince me to go to the game but after I attended the 1st game of the season, I really regretted going. I was SO sore the rest of the day and in pain because the bleacher seats were awful and at a weird angle. I had even taken a pillow to sit on and still that did not work out. Even so, I want to prevent from anything from happening since our seats our pretty steep in the stands and the crowds will be awful. Got to be safe ya know!
|38 weeks and in Holland, MI|
Breakfast has been very important to me through this WHOLE pregnancy. I wake up really hungry and as I am nearing the end of this pregnancy I am really wanting more of my smoothies I have enjoyed before pregnancy. Somehow the smoothies were not staying in my tummy but the last two days I have enjoyed Orange, Pineapple, Banana, and Coconut Smoothies blended in my Vitamix. An hour later, I supplement with some sort of protein.
I recently checked out a NEW cookbook from the library called Pure Michigan: Eating Fresh and Local in the Great Lakes Shore. I was very intrigued and as I flipped through the book I really enjoyed reading the stories and recipes shared by chefs at great area restaurants in addition to in-season recipes.
I have been eating eggs since I got pregnant and even before when my naturopath suggested I add different protein to my diet. I feel like it has given me energy in addition to all the vegetables and other types of vegetarian protein I have been consuming.
I made some scrambled eggs with asparagus and then made a wonderful recipe from the Pure Michigan cookbook that Ryan and I were both pleased with. I know I have been on a biscuit rampage but you will not be sorry when you take a bite from these biscuits. They are the perfect consistency and so quick to make. They are easy to veganize and can be eaten with just vegetables if so desired.
I hope you try this recipe! We loved it!
Bacon-Cheddar Cornmeal Biscuits
makes 18 biscuits
1 3/4 cup all-purpose flour
1/2 cup cornmeal
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup Earth Balance margarine
3/4 cup cheddar or Daiya vegan cheddar shreds
5 slices of bacon or tempeh bacon, crispy and crumbled
2/3 cup milk or non-dairy milk
1 egg or flax seed "egg" (1 Tbsp flax seed meal + 3 Tbsp warm water)
2 Tablespoons chives
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment.
Stir the flour, cornmeal, baking powder, and salt together in a medium bowl. Cut the cold margarine into the flour mixture until butter is the size of small peas.
Add the cheese, bacon, milk, egg and chives into the mixture and stir until lightly moistened.
Turn dough onto lightly floured surface. Knead by gently folding dough four to six strokes. Pat into an 8-inch square that is 1/2 inch thick. Using a biscuit cutter, cut into sixteen 2-inches biscuits and place on the baking sheet, 1 inch apart.
Bake for 12-14 minutes or until golden brown. Remove from baking sheet and cool on wire rack.
I served with scrambled eggs and sauteed asparagus.