I have been having some heavy nausea this go round and I just made it to Babies R Us and got some ammo to fight back! Here is my stash in order of greatness:

Packed with key prenatal nutrients, Belly Bar delivers the essential iron, foic acid, calcium, protein and Omega-3 DHA needed during pregnancy. It is recommended by Doctors, and I’m hoping that mine is one of them. At $2 a pop, its a pricer way to get the prenatal vitamins needed, but I’ve got some relief and while working for two toddlers a day, thats priceless. They do have a wafer vitamin I may try but I think this is a great snack/vitamin combo.

100% Organic Morning Wellness Tea is blended with ginger root and spearmint, a safe hint of peppermint, and soothing chamomile and lemon. I brewed a bunch of bags and made a pitcher of ice tea, its delicious and oh so stomach settling.

These are tangy and delicious and offer some temporary relief.

I’ve convinced myself that my first and second pregnancies are so different because I am having a girl and I’m liking the name Sarah. I’ll think of boy names when we get there.

I am well into the food aversion stage of pregnancy. Brian was kind enough to go pick up Outback for us tonight. I used their Interactive Nutritional Menu Tool and changed up my order a bit. Here is the old order:

• Coconut Shrimp 283 calories
• Chicken Cesear Salad 1044 Calories
• Potato Soup (cup) 546 Calories
• TOTAL 1,873

and the new order…

• 6oz Outback Special w/o butter 230 Calories (the butter adds an extra 100 calories)
• House Salad with Tangy Tomato Dressing 281 Calories ( The Mustard Vinaigrette brings it up to 498!)
• Sweet Potato 130 Calories
• TOTAL 641

Outback has the Sweet Potato at 400, it had the option to remove the butter but not the brown sugar/cinnamon mixture. I adjusted mine accordingly.

In looking for research of when we switched from eating food to eating things that just taste good, I found this lengthy but informative article. If you cant stay for the whole read, scroll down to his concluding tips for healthy eating.

I finally got an apron! I also made one for Alan’s Mom. I traced the boys hands onto a piece of paper and transfered it to a large sponge. Picked up some fabric paint and voila! I was originally doing to make dishtowels, but figured I need an apron. Here is Alan’s Momma’s apron. Forgive the poor image quality, I used my iphone and failed to turn the lights on in the kitchen. But I did sneak in a nap while the boys slept.

Thanks to Dora, Jason now understands that there is a new baby coming…and that it is in Mommy’s tummy. He just figured it out yesterday and he spent the day giving my tummy kisses. Today, when I wasn’t feeling well and told him my tummy hurt, he said it was because the baby was hungry. Smart cookie. I’ve got to prepare myself for the day he asks how it got in there and how its getting out. Honesty is always the best policy, just hoping he will be satisfied with limited details!

Watching Alan during the day has helped prepare Jason for his share of waiting and helping. We’ve been working on sharing with Ian for almost a year…still a work in progress. It is so much fun to watch the three of them play together.

While Brian pulls the paperwork together so we can close on the house this month, I get to relax and sign where he tells me to. I am excited about all of the renovations and decorating but none more so than picking a nursery color in a few months.

A great summer drink and one of my personal favorites is Bombay Sapphire Gin and Grapefruit juice with club soda. Being unable to consume alcohol and still looking for a light and refreshing drink, I have resorted to a great mock tail. I fill up a glass with mostly sprite zero and add an ounce of grapefruit juice…making it an 11 calorie drink. I also use Orange Juice, making it an 14 calorie drink. Its nice to be able to enjoy a fancy mocktail with friends or while relaxing on the patio.

20 oz bottle Arizona Green Tea with ginseng and honey and 2.25 oz of Emerald  Tropical Blend Trail Mix. 471 Calories

Ruby Tuesday Turkey Avocado Burger 1,130 calories

Two cups cereal and one cup of fat free milk 560 calories

These were some of my favorite things during my last pregnancy, in fact the top of the fridge looked like the cereal isle. I easily justified buying fruity pebbles for the first time in 10 years. The serving sizes on cereal boxes range from 1/2 cup to 1 cup. Most people eat double that or more. Switching to a serving of oatmeal with 1/2 of a banana or pear and a splash of milk, I cut my breakfast calories down by 300 calories. Nuts and dried fruit contain nutrients and fiber, but hey are calorie dense. Oversized over sweet drinks should be avoided too. A turkey burger isn’t always lower in calories than a beef burger. It depends on the meat’s fat content and the weight of the patty. My new inspiration is creating delicious calories controlled meals that leave me satisfied. Viewing and choosing foods through a healthy calorie lens results in fresh real food being served at home and on the go.

Try to ID the 400 calorie meals at prevention.com/popquiz

In this month’s issue of Martha Stewart Living, I learned how to transform traditional doilies with a dip in dye. The color makes them look fresh and modern. This technique made my Mother’s Day gifts present perfect and earth and wallet friendly too. (I picked up the craft ribbon at Target for $.99)

1. Fill a wide shallow bowl with water; add several drops of food coloring.
2. Wearing rubber gloves, quickly dip 1 doily ( I had not sucessfully separated any of them, all of mine were dyed in sets of two) in the dye bath. It wont hold up if left for too long.
3. Remove it carefully using two hands.
4. Lay flat on paper towels, and blot to speedy drying and reduce splotching
5. If doilies dry wrinkled, press them with an iron on low heat.

Wrap Start with a box wrapped with white paper or treats rolled in parchment ( I upcycled a paper bag from the grocery store). Trim the doilies to size and attach them to the packages with double sided tape of glue stick. ( Scotch makes a nice no clump glue stick)

Cut and Layer Trim the doily so that only center remains, then place it over a larger doily. ( I liked mine without the layering) Of course Martha’s were about 10 shades deeper in color.

Mom, your present is ready for pick up : )

In my unprofessional opinion my due date is December 27, 2010. I was very lucky with my last pregnancy, not having even a minute of sickness and hoping that holds true for the this one as well. I have had butterflies in my stomach since I found out and I’m pretty sure that excitement wont go away. I now have a reason to set up the nursery furniture in the new house : ) I am excited that my new healthy lifestyle has arrived just in time! I have lost 9 1/2 lbs since I started counting calories 3 weeks ago and Brian has lost 10! I am going to meet with the Dr. this week to see what his recommendation for calorie in take is. More than anything I have adopted a new better way of eating real food!

Here is the house for those of you that haven’t seen it. We close May 21st and have a lot of work to do. Painting (I get to tape not paint) new floors, new tub for the master bath and update the kitchen. Pictures of before and after will be coming soon! Hoping not to come down off this cloud…ever!

Prep Time: 10 min Cook time: 22 min

Ingredients

• 2 cans (6 oz each) or 1 can (14.75 oz) salmon, drained
• 1 small onion, finely chopped
• 1 egg
• 1/3 cup bread crumbs
• 1/4 cup light mayo (I used miracle whip)
• 1 tbs fresh dill finely chopped, or 1 tsp dried dill
• 2 tbs fat free greek yogurt
• 1 tsp country style dijon (I used stone ground)
• 4 whole wheat rolls ( I used Arnold 100 cal rounds)

Instructions

1. Preheat  oven to 350, coat small baking sheet with cooking spray.
2. Combine salmon, onion, egg, bread crumbs, mayo, and dill in medium bowl. Make 4 patties, approximately 4″ in diameter.
3. Place patties on baking sheet and bake about 22 min ( I broiled mine for a few min at the end to make the top crispy)
4. Mix yogurt and mustanrd in a small bowl. Divide yogurt mixture evenly and spread onto roll bottoms. Top with lettuce, tomato, patties and roll tops.

Makes 4 servings; 320 calories; 25 g protien; 29 g carb; 4 g fiber; 12g fat; 2 g sat fat; 720 mg sodium

Make it a 405 calorie meal with baked potato chips and 1/2 cup carrots.

Brushcetta is one of those menu items that if I see it, I order it. Mom sent this recipe to me under the guise of Broiled Eggplant with Provolone and Tomato Vinaigrette, but Eggplant Bruschette it was. It was so delicious! I made it for dinner last night and again for lunch today. I don’t know where she got it, so Momma, credit it if you can.

Ingredients

• Tomato Vinaigrette (see recipe below)
• 1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
• 1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
• 1/4 teaspoon salt
• 2 oz. provolone cheese, cut into strips

Tomato Vinaigrette

• 2 large tomatoes, chopped (about 2 cups) ( I used a can of diced)
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 2 tablespoons capers
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 2 cloves garlic, finely chopped

Instructions

1. Make Tomato Vinaigrette and set aside.
2. Turn oven on to broil.
3. Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
4. Spray both sides of eggplant and place in skillet.
5. Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook eggplant for 5 minutes until tender and remove from heat.
6. Arrange provolone cheese over eggplant
7. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
8. Serve eggplant topped with Tomato Vinaigrette.