Bean at 7.5 Weeks

On Wednesday I noticed a slight pinkish discharge, that was not accompanied by cramps, but thought it best to call the Dr. anyway. The office was so nice and accommodating. They called my previous dr. and arranged to get my records, they fit me in at 3pm, and had me in an ultrasound by 3:15. I never said that I was overly worried or distressed. They just took care of it like I was an important person.

The ultrasound went well. I am almost 8 weeks nows. There was a heartbeat and everything looked ok. I do not have a bacterial infection so that doesn’t account for the bleeding. I had blood drawn, which went remarkably well to which I attribute the increase in blood in my body. I have another appointment next week to go over the blood work. I am constantly worried about losing the sea-monkey and I am trying my best to use CBT (Cognitive Behavior Therapy) anytime I catch myself dwelling on miscarriage. I imagine in my minds-eye a large glowing pink lotus that houses this tiny creature. The lotus pulses with the beans’ heartbeat. I realize that I have very little  control over whether this is successful or not and try my hardest to be in mental place of loving stability.

I feel like shit though. I thought early on I was going to make it though the next month with very few symptoms. But it seems to get a little bit worse everyday. The best way I can explain it is, It is like having a perpetual hangover. I am always a little bit sick, nothing sounds good to eat, and when I do eat something I feel terrible afterward. Last night I thought I wanted Noodle Soup of the Asian variety. So I thought a nice bowl of Udon Noodles would cheer me up, I even thought I might be able to sneak in a bit of vegetables if it was mixed with noodles and broth. The noodles were good, the broth was good, the vegetables didn’t work out, and I ate the bite of crab they include in the soup and I almost lost it. Note to self: no crab. But afterwards, oh dear. I threw up a little in my mouth (i’m sorry, gross but true) and couldn’t get comfortable the entire evening. We watched Hugo, and at 10pm on a Friday night I went to bed.

Today I woke up and had corn chips for breakfast. I was awake for a couple hours and cleaned the kitchen, then had the incredible urge for a nap. I slept for two hours in the middle of the afternoon.

Cravings: Graham Crackers with Nutella, Corn Chips, Asian Noodle Soups


It is getting more and more difficult to update this blog with information and neat recipes. Just thinking about eating makes me feel a bit ill. Cooking seems like a monumental task. The last time I made anything in the kitchen was last week. I have food  in the fridge that I can’t bring myself to cook, let alone eat. I didn’t really mean for this to be a pregnancy blog, that is not my intention. It (the pregnancy) was a by-product of following a good diet of whole foods and managing my PCOS.

So, let me introduce you to something that I have been able to eat….

Noosa Yogurt

This company is  local and makes yogurt from milk from our local dairy. It is hands down the best yogurt I have had. So good in fact, the dairy is now delivering it to our door and I have already signed up. It is classified as greek yogurt, but it transcends the other brands I have tried. It is a little high in sugar, but it does have a nice amount of fat and protein to counter the carbs. Did you know that you can have a moderate amount of sugar as long as it is paired with fat and it balances it out? 4 oz of yogurt has 9 grams of protein, 14 grams of sugar, calcium and vitamin a.  So although my diet has had changes, and not all of my favorite foods are appealing anymore, this is something I love.

Recently the company was featured in RealSimple Magazine.

Also, as an aside I have not been paid to promote this product, I just love it that much.

The Pregnancy Card


Last night the winds came howling though our town with the force of a thousand horses. The news reports gusts of up to 87 miles per hour. I can say with out a doubt that wind is my least favorite weather phenomena. There is something about the continuous howl, sifting through the cracks in windows, the force of air thrown against a building. It makes me anxious and unsettled. It is the worst at night. It isn’t fear that keeps me awake, but just the feeling of unease. Being pregnant doesn’t help. Last night I was so antsy and uncomfortable I wanted to crawl out of my own skin. This appears to be a pretty common feeling among pregnant women.

I went to the dr. on Monday. She was very excited for me, and confirmed the pregnancy and sent me for an ultrasound. I  was not surprised when the typical belly ultrasound wasn’t showing what needed to be shown. Enter “the wand,” if you have been reading the news lately you will know what I am talking about. If not…well look it up. It isn’t pretty. So after being poked and prodded, a black area appeared along with a teeny tiny white dot of flutter. Hello Sea Monkey. They reported back that I am 6 weeks along. Very early, very much not out of the danger zone in any way. 6 weeks, for all of you out there with irregular cycles, dealing with PCOS, this should come to no surprise, but my cycle was off by two weeks what a normal cycle would be. So without an ultrasound it was impossible to judge how far along I was. Which means that by the time we actually conceived this baby, we had already gave up trying. As such, this baby is a fluke.

I am doing pretty well. I only have occasional nausea so far. A kid in class today was eating something, and just looking at it made me go green. I have an aversion to vegetables. Any plant material is enough to turn my stomach. I also am having problems with red meat. Not so much that I get sick, but the thought of eating it makes me slightly queasy. But bread and cheese I can do. I like to eat sourdough toast with butter and a banana. I like grilled cheese sandwiches. All of these things are not on the pcos plan, which is a shame. I am having trouble finding meals that I can stomach that are on the plan. Fruit and chicken….but I am afraid that might get boring. I don’t really know what to do other than just use the old, “I’m pregnant and am going to eat what I please” card.

Tonight is parent teacher-conferences and I don’t think I will be able to make it through. I am sure many of you have come up against this problem, but it is hard to keep this a secret. My co-worker comes in and says, “hey, do you want to go and get coffee before conferences start?” which is our tradition. Um, no…I am not drinking caffeine. “huh? Why?” can I tell you later? Like that isn’t the biggest tip-off of all time. I am so so tired. I am having trouble keeping my eyes open to write this. I slept badly last night because of the wind, and this is so draining. I don’t think I can make it another 2 hours and 15 minutes. I am thinking of pulling the pregnancy card again, and going home early. No one comes to talk to me anyways.

The picture is a view outside my school window and the red dust that has sifted through and onto the window sill.


Just what is Mulligatawny?

Well from what I can tell from my little bits of research:

Mulligatawny is an Anglo-Indian recipe. In Indian cuisine, soup does not play a large part. So the Anglos developed a soup with Indian flavors. It can be made in many different ways, and with different ingredients. Ranging from the addition of bananas and apples to a lightly flavored vegetable soup.

I have never had Mulligatawny from anywhere, not a can, not a recipe, but I threw together some ingredients and what I thought a good Mulligatawny would be, and the results were spicy and fabulous.

Make this soup for those chilly evenings. Fast and Delicious.

Turmeric is a major component of this soup. Turmeric has been shown to be an anti-inflammatory. If you are not already taking turmeric as a supplement, try making this soup and see how you feel. Also if you are feeling a cold coming on, or are congested this is the perfect remedy!


Mulligatawny Soup with Lamb



1 onion
2 stalks celery
1 large carrot
1 sweet potato
1/2 bell pepper
1/2 cup dried unsweetened coconut

Cut into small bit size pieces:

Lamb (chops, stew meat etc)

Heat oil in bottom of large dutch oven.
Add vegetables and lamb.
Cook until lamb releases juices and vegetables soften


finely grated ginger
2 cloves of garlic
Tablespoon or more of spicy curry (I recommend Madras Tamarind)
2 tsps tumeric
a touch of cumin
and a pinch of garam masala

Stir well for 2 minutes.

Add one can Coconut Milk (not the sweet kind, the kind you find in the Asian part of your market)
2 cups of chicken stock
1 tsp sugar

Bring to a boil and let simmer until potatoes are cooked through and flavors have mellowed.

Serve with fresh cilantro leaves.

Paleo Pancakes

In my youth my dad, bless his heart, would get up every morning and make us breakfast before school. As a young girl that did not eat eggs, this generally meant pancakes. And as most children are, I was ungrateful for the kind things that my dad did for us. I grew to hate pancakes. They would appear on the table, steaming and hot with fresh butter and a little bit of syrup, and I hated them.


As a grown woman who never has anyone offer to make her anything let alone a stack of fresh pancakes, I have changed my feelings toward pancakes and now cherish them as a symbol of love and devotion. I enjoy them so much and even more so because they are certainly on the ‘do not eat’ plan.


My sweet husband knows my love of pancakes and surprised me with a stack of my very own pancakes, made specifically for my no carb plan. They are simple and do not really taste like pancakes…but sort of… enough to curb the craving for sugar and carb laden death pancakes.


Paleo Pancakes from (Marks Daily Apple)

2 bananas

1 tbs of almond butter

1 egg


Blend the bananas, almond butter and egg in a blender. Heat butter in pan. Pour small pancakes in. Cook on low until set on one side and flip. Cook other side until they are finished. Top with fresh berries or fruit and a little bit of coconut butter.


(note: this is a bit high in sugars, as the bananas are sugary naturally, so if your are really really watching the carb intake this may not be for you….but considering the alternative…I think we have a winner)

Fried Chicken (not PCOS friendly)

This week I found myself staring into the freezers at the grocery store. To what was my attention drawn? Chicken Nuggets. Stupid, processed, sodium-preservative-filled nuggets. I knew that there were cravings but this was the end all and be all for me. I cannot recall a moment in my life where I have ever hovered over these frozen balls of minced chicken and thought it was a good idea.

But you know what? This pregnant chick-a-dee walked away from the freezer and to the meat case and grabbed some real chicken tenders and came home and made her own. Officially this is not PCOS friendly, but when you are pregnant and want chicken tenders you might as well make them yourself.

Fried Chicken with Honey

For The Coating

  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 tablespoon coarse salt
  • 1 tablespoon plus 1 teaspoon cayenne pepper


  1. Prepare to fry the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
  2. Meanwhile, make the coating: Stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
  3. Working in batches, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces
  4. Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain. Season with sea salt, and serve with honey for drizzling or dipping.

I have been having many ups and downs. Sometimes I feel like I am not pregnant at all and the tests must have been wrong, other times (like today) I feel worn out and tired. I don’t have any sickness to speak of. Occasionally I feel a bit sick, and I certainly am having a hard time at work. If it was stressful and overwhelming before, it seems almost unmanageable now.

Thai Green Curry Coconut Soup

If you haven’t noticed. We eat all sorts of varieties of food at our house. We are so lucky to have the opportunity to try and to make different foods from around the world. Last night I made a quick and easy Thai Chicken soup. I am including a picture of the curry that I use. Inside the tub is the most beautiful green curry paste, and all of the ingredients are whole, no chemicals.

Easy Thai Green Curry Coconut Soup


5 chicken thighs (or whatever you have in the refrigerator)
1 onion diced
1 tbs coconut oil
1 can of coconut milk (which is different than creme of coconut, don’t make that mistake)
2-3 Tbs of Green Curry Paste (depending on how spicy you like it)
1 sweet potato diced
1 tbs of fish sauce (not optional, go buy it now)
salt and pepper and a sprinkle of sugar

optional ingredients:

carrots, mushrooms, green beans, broccoli, sugar snap peas, zucchini, tomatoes, really whatever is left in the refrigerator that you need to get rid of….)


1. Heat oil in a dutch oven or deep pan. Add onions and cook until about translucent. Add chicken skin side down and cook until skin is brown and crisp. Flip over chicken. Add curry paste and mix with the onions until fragrant, 30 seconds.  Add half  of the can of coconut milk, and enough water to cover the chicken. Add in the sweet potatoes and any other vegetables you would like to add. (be careful not to add any vegetable that might get mushy from over cooking….peas, broccoli, zucchini etc.)

2. Place a well fitting lid over the top, and let simmer until chicken is cooked through. 30 minutes or so.

3. Uncover and add the rest of the can of coconut milk, and the fish sauce. Adjust the salt and pepper to your liking and add just a dash of sugar.

4. Serve in bowls

Turkish Lamb Kofta with Tomato Sauce

I am a big pile of anxiety. I have to remind myself to take a breath, a nourishing breath. My nights are sleepless. I don’t feel like me, the old me is gone. Someone has replaced her. We have decided that we will continue to treat the PCOS with a low GI diet. Very few carbs, mostly organic meats, fruits, vegetables, seeds, nuts and legumes. I have started to take a prenatal vitamin. I don’t know about you, but vitamins make me feel a little ill. Todays meal is one of my very favorites. It is spicy, rich and satisfying.

Turkish Lamb Kofta with Tomato Sauce (adapted from Sultan’s Kitchen)

Yield: 4 portions

1/4 cup panko bread crumbs
2 pounds ground lamb
1/2 small Spanish onion, grated
4 garlic cloves, minced
2 eggs
1 tablespoon cumin, ground
1 teaspoon Turkish red pepper
1 teaspoon sumac, ground
1 teaspoon paprika
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper to taste

Tomato Sauce

3 to 4 fresh tomatoes (or a 12oz can)
olive oil
salt and pepper


To make kofta, combine all ingredients in a large bowl and mix well with hands. Heat oil in skillet (or prepare grill). Form meat into 1 inch balls and place in hot oil. Cook and turn until cooked through.

Meanwhile, heat olive oil in small pot. Add tomatoes and salt and pepper until it is heated through.

Serve with tomato sauce and fresh plain yogurt.

This Changes Everything…………

I am not sharing this with anyone I know personally, so feel part of the privileged interwebs. I am pregnant. wha? I wasn’t quite ready for this, and it majorly messes up my travel plans to Ireland and Mexico this summer. I guess that not not trying actually works. I don’t feel too different. I have a few major cramps, but they are few and far between. I am short of patience which was actually the tip-off for me. I am incredibly patient and the last two days I was a short fuse. I haven’t lost any weight, and that totally makes sense if my body is ramping up its baby making machine. Right now I am calling it a sea-monkey and not making any plans or buying junk. I figure if this thing makes it until April, then I can start to reset my life. I am going to document it on this blog, and we will see how it all goes.

I am dumb-founded and unsure.

Chile Verde and Carnitas Egg Scramble

So, maybe you have some left over carnitas. What should you do with these fabulous pieces of perfectly wonderful pork? The first is a big hit at my house, Carnitas and Egg Scramble. It might sound a bit funny at first until you try it, but after you do I guarantee you will be sold. The second is a regional favorite. Green Chile, or Chile Verde is a dish from New Mexico. In the late summer at the farmers market trucks come in loaded with bushels of chiles, and there is the mighty roar of a gas fire. The chiles are placed in a big metal barrel and set over the flames. The person manning the contraption spins the barrel and roasts the chiles for you and then hands you a steaming bag of fresh roasted chiles. Which for me go right into freezer bags and into the freezer for when February seems like it may not ever end. So might I suggest two different options:

Carnitas and Egg Scramble

3 eggs
1 tbs milk
salt and pepper
cream cheese

Heat butter in a pan, until melted. Meanwhile crack eggs into a bowl and whisk with milk until combined.

Pour into pan. Let sit until the bottom begins to set. Place carnitas and cream cheese on top and fold into the eggs. Scramble eggs until the cheese melts and the meat is heated through. Serve with with cilantro and optional corn torillas.

Green Chile (Chile Verde)

1 tbs oil
1 lb  carnitas
1 onion diced
1/2 lb of hatch chiles (might be found in the mexican area of your grocery store in cans if you can’t get fresh chile)
2 fresh tomatoes or 8 oz canned
2 cups chicken broth
4 water
1 tsp cumin
Salt and Pepper to taste

1. Heat oil in dutch oven until hot. Add carnitas, onions and chiles. Cook for 5 minutes. Add tomatoes, stir well.

2. Add chicken broth and water to meat and onions mixture.

3. Bring to a simmer, add 1 tsp cumin and salt and pepper to taste.

Serve with sour cream.