A couple of people have asked how the pregnancy is going. Thank you! It's going great... but getting use to my body being used as an apartment is kind of a day to day thing. Some days I feel alright... even good, and I get lots of laundry done, and even cook dinner. Other days getting off the couch is tough, and the farthest I make it from the couch is my bed. I have had a bunch of good days this week, so the laundry is done, house is vacuumed and I cooked today. But eating has also been filled with landmines. I can't have ANY fresh vegetables. At all. One pea from the garden will give me nasty cramps. It's no good. And it is ultimately frustrating because it's July! I am usually raw fooding it up right now, but instead, I eat granola bars, saltine crackers, and TONS of bananas, which even at the best of seasons, are shipped from Florida. :(
I know it will get better, and I am still planning on putting food by even though I won't be snacking on it as usual. (Fruit is still ok for the most part, even tomatoes, thank goodness!) I also realise that at the most, this lack of veggies will last for another 6 months... so it really is only one season that I will be missing out on. But with peas and lettuce going crazy in my garden, and the markets bursting with produce, I have felt a more than a bit put out by my little womb-dweller.
Our first midwives apt is on the 27th and perhaps she will have some ideas how I could avoid the nasty issues that come with vegetables. But until then, avoidance is the best route for this pregnant mama.
This is a recipe I haven't made since Alex was about Logan's age (like 11 years). I used to make it all the time, but since my dip into healthier living, I have dropped any bread product that contains more than 5 ingredients, and this requires that kind of bread that comes in a tube. I was able to fill it with grass fed beef, top it with organic tomatoes and put it on a bed of cilantro and lettuce from the garden... but no matter how you slice it, Pillsbury just isn't healthy. It hit a spot tonight though... a pregnant mama spot. It sure is a tasty recipe, even if it's not the healthiest.
~~~
Crescent Roll Taco Bake
2 popping tins of crescent roll dough
1/2 lb of ground beef
Taco seasoning
shredded cheddar cheese
taco toppings (lettuce, tomatoes, sour cream, cilantro, etc)
Open the tin of crescent rolls and roll them out flat. Use the perforations to split them up and lay them, overlaying slightly, in the center of a cookie sheet forming a circle with the points all facing out.
Cook the ground beef and add taco seasoning to taste.
Place spoonfuls of the cooked and seasoned beef along the inside edge of the circle of crescent rolls, and sprinkle with shredded cheese.
Pull the crescent roll points over and meet them in the center over the top of the beef.
Cook at 400* for 20 minutes or until golden brown.
Top with taco toppings and lay over a bed of lettuce.
Enjoy!