Thus far, I've been pretty good. CB John didn't want me getting all obsessed and bajiggity with logging and staying strict throughout this 45 day-ish challenge, and he probably is right. But I do kind of regret not having done it because I feel I'm a bit off course with my fruit and nut consumption. I think I've doubled the amount of fruit I eat, and I'm lucky I haven't gained a ton of weight. Although, comparatively, my diet is probably much healthier than what's conventionally recommended.
Another change I've made: I started taking fish oil. I was really irregular about this pre-preggo period because we're mostly consuming pastured meats, organic vegetable matter and not much in terms of nuts or bad cooking oils. But I figured if I'm going to take this whole motherhood thing seriously, I might as well boost my N-3's and help that brain development. Besides, how else will he become a ridiculously strong and fast, musically-gifted and mathematically-inclined athlete? (Is that Asian mom of me?) Anyway, I've tried the super-duper-extra-high-EPA/DHA-content liquid versions of Nordic Naturals, Carlson's and Stronger Faster Healthier. The first two tasted like potpourri infused fish... not pleasant. SFH is MUCH better and the cost per mg of EPA/DHA is way more economical. I'd not hesitate to recommend this to all economy brand fish oil consumer out there. Seriously. AND it's paleo friendly - no random ingredients or gluten encapsulation.
|Taken about a week ago|
Also, little caveboy isn't too little. He's measuring big at about +4-5 days, so let's hope he comes a little early. I'm a little lady with little hips and CB John and his siblings were not small babies.... seriously. 10+ pounders.
Anyway, there's my full disclosure and 6 month update. We'll see what happens in the next 3 months!
This egg salad is so simple. It can be dressed up or left pretty "cas," as is, much like yours truly. :) It contains all the basic ingredients of a good egg salad. Added fat/oil and a bit of acid for that tangy flavor. Add paprika, celery, and/or celery seeds if desired, and more oil or real mustard instead of mustard powder if you prefer a creamy/saucy egg salad. And tips on the perfect boiled egg.
Paleo No Mayo Egg Salad
8 hard boiled eggs
1 small, ripe avocado
1/2 tsp mustard powder
2 tbsp apple cider vinegar (or more, to taste)
1/2 tsp sea salt
Separate egg whites and yolks. Put yolks, avocado, mustard powder, apple cider vinegar and salt in a large bowl and mash until smooth. Chop or crumble egg whites, and fold into avo/yolk mixture.
That's it! I'm not joking with you, this egg salad is delicious. (Or hopefully, it's not just my egg salad craving pregnasty self thinking it's tasty.) Anyway, adjust mustard and vinegar to taste, add the aforementioned ingredients if desired!