Well as of Saturday, I am 7 weeks postpartum, which means I have an almost 2 month old, which is totally crazy! This precious/exhausting time has flown by, but at the same time, life before baby Maverick seems like a lifetime ago. Since the last video I posted was all about my pregnancy and some of the fears I had going into it, (check that out video here) I decided to give a little postpartum update addressing each of those “fears” now that I am on the other side.
Labor and Delivery:
Well, the day that I was 37 weeks pregnant (full term) Maverick decided to make his entrance into the world. I actually thought I had another couple of weeks, because I had not progressed at my 36 week appointment, but obviously he had other plans. I talked in the video about wanting to go all natural during my labor, and I am proud to say that we did it! Was it painful…umm YES! However, with lots of prayer, support form Zach, an exercise ball, and some relaxation techniques I progressed to 10 cm in about 10 hours without an epidural or Pitocin. Then, after an hour of pushing, which was definitely the hardest part for me (OUCH!), our little boy made his debut.
Was it worth it? Well, I don’t have much to compare it to, but I know I would not change a thing about the way we did it. It was really cool to experience the whole process fully and know exactly what God created my body to be able to do. Since Maverick did come 3 weeks before my due date he was pretty small, 5 lbs 4 oz. However, our strong little man was healthy and passed all of the tests for us to be able to go home on schedule. Our time in the hospital was full of bliss, emotion, and amazement that this little guy was really ours.
Body Changes since Pregnancy:
As far as how my body has changed, I was actually pleasantly surprised at how quickly my body began to bounce back after delivery. Of course, nursing has helped a lot, but I instantly noticed the swelling in my face and legs begin to go down. As I shared in the video, I did workout throughout my pregnancy, even up until the day I went into labor, and I definitely think that has helped things get back to normal more quickly than I expected. Of course, my stomach and a few other parts look a little different than before, but honestly after everything my body went through and the reward of my boy, these little changes in my body seem pretty insignificant at this point. I mean, it’s not like I am planning on entering any bikini contests anytime soon, ha! However, working out is something I enjoy and it makes me feel good, so I have been slowly getting back into a workout routine for the past 3-4 weeks. Things are tightening up little by little, and I know it will come with time.
All that being said, finding the time to workout with a newborn is a challenge, so I have to keep the workouts short and effective. I have been using this video workout series called Postnatal Slimdown by Lindsay Brin. It has lots of 10 minute cardio, strength, and ab workouts that you can mix and match depending on how much time you have.
How has my life changed:
Well, it’s safe to say my life has changed pretty dramatically, who would’ve guessed that? I have had to accept that this is a season that I have to slow down and soak in, which is easier said than done sometimes. I will admit there have been a few times that I have felt pretty stir crazy, wanting to get back to making videos/TV segments/cookbook work, but I have to remind myself that my son will only be a newborn once. I’m easing back into creating recipes/writing articles, and I’ll be finishing up some cookbook photo shoots next week. With Zach’s support and some very helpful grandparents, I plan to keep doing the things that I love. Maverick requires so much of me, that I willingly give him, but I don’t want to lose myself in the process. I think I will be a better mom if I keep pursuing the things that make my heart happy.
One thing I did for myself last week was go to the Q Women’s conference here in Franklin. It was a challenge to be gone all day, but it was so worth it! It really got my heart stirring about what my calling truly is and how to pursue that even during this season.
Wrap Up:
I could go on for days about this new life I am living, but I will end this by saying that motherhood is definitely tough, I’m really tired (especially since we have all been sick the past 5 days) and well, my life no longer revolves around me anymore! However, this is the best, most amazing thing I have ever done. The love I feel for this little guy is so precious and amazing, and there is no way I could have understood it before having him. God has surely blessed us, and I feel so honored to be Maverick’s mom.
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I don’t know what it is about this time of year, but it definitely brings out the “baker” in me! Lately I have been on a bread/muffin kick. Maybe it has something to do with being home with my little cutie pie most days (insert sweet picture below), or maybe it’s the cooler weather.
Either way, my latest creation turned out super tasty! I had 3 bananas sitting on the counter that were turning brown, so obviously I had to make some type of banana bread, I had no choice, right?! So, I ended up making these Double Chocolate Banana Muffins, and they are simply divine! Moist and rich without being overloaded with sugar. Also, since it is a muffin, it’s a wonderful excuse to have chocolate for breakfast! 🙂
These will not disappoint, you’ve gotta give them a try!
Double Chocolate Banana Muffins
makes 12 muffins
Ingredients
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 very ripe bananas
1/3 cup canola oil
1 egg
3/4 cup semi sweet chocolate chips
Directions
Preheat the oven to 350 degrees, and place liners in a muffin tin.
In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon.
In a another bowl mash the bananas with a fork until they are only slightly lumpy. Stir the oil and egg into the banana and then add this to the dry ingredients. Stir until the batter is just combined, and then fold in half of the chocolate chips.
Fill the muffin cups about 3/4 full and then sprinkle the remaining chocolate chips on top of the muffins.
Bake for 20-22 minutes, cool slightly, and enjoy!
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This is a granola recipe I have been making for several years now, and I absolutely love it! You may want to make this just so your whole house will smell amazing, it’s like edible potpourri! A wonderful treat on a crisp fall day. Enjoy this granola over yogurt, ice cream, or just by the handful!
Easy Cinnamon Pecan Granola
Ingredients:
2 cups Old Fashioned Oats
1 1/2 cup Pecans, roughly chopped
1/3 cup Oil
1/3 cup Brown Sugar
2 tbls Honey
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Salt
1/2 Cup Raisins
Directions:
Preheat the oven to 300 degrees
Heat the sugar, oil, honey, cinnamon, vanilla, and salt in a saucepan over medium heat, bring to a boil stirring often, then remove from heat.
Pour the sugar mixture over the oats and pecans, and spread it onto a sheet pan
Bake for 15 minutes, then toss and bake another 15 minutes, and then add raisins to the mixture.
Allow the granola to cool completely and enjoy!
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So, I have been meaning to post this recipe for about a month now, but having a baby almost 3 weeks ago delayed it a little bit! So, the fact that I made this with my almost 3 week old at home should tell you that it’s really easy to whip up, and it’s totally worth it!
I used white whole wheat flour to make this pumpkin bread, and it’s still really moist and delicious. Of course, you could substitute regular all purpose flour in this, but I figured why not add some fiber by using whole wheat since you really can’t tell the difference. You could easily double the recipe and freeze them for a delicious breakfast when you have company over the holidays!
Pumpkin Spice Bread
Ingredients
1 1/2 cups white whole wheat all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, softened
1 cup light brown sugar
1/4 cup maple syrup (may substitute honey)
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1/4 cup milk
1/3 cup mini chocolate chips
Directions
Preheat the oven to 350 degrees, and spray a loaf pan liberally.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
In a separate bowl, cream together the butter and brown sugar. Mix in the maple syrup, eggs, pumpkin, and milk until smooth. Add the flour mixture slowly to the pumpkin mixture and mix until smooth. Then fold in the chocolate chips.
Pour the batter into the pan, and bake for 1 hour. Allow the bread to cool for 20 minutes on a cooling rack after baking, and then remove it from the pan. Allow the bread to cool for another 20 minutes before slicing.
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Okay y’all, it’s early, it’s still August for crying out loud, but everyone is pinning pumpkin recipes already! Even though I have never been one to wish summer away, our little man is due to arrive October 10th, therefore I am also craving Fall this year more than ever. So here it is, my first Pumpkin recipe of the season!
One of the recipes I make every Fall are my Pumpkin Chocolate Chip Cookies. However, I have changed them up a bit this year and come up with these DELICIOUS Pumpkin Monster Cookies! These babies are filled with pumpkin, oats, chocolate, and butterscotch chips. They are even lower in fat with a little help from some unsweetened apple sauce.
Whip these cookies up for Labor Day, a tailgating party, or any fall themed event for a quick and easy cookie that everyone will love!
Pumpkin Monster Cookies
makes about 2 dozen cookies
Ingredients
1 cup Canned Pumpkin Puree (not Pumpkin pie mix!)
1 cup Sugar
1/4 cup Canola Oil
1/4 cup Unsweetened Apple Sauce, you may substitute another 1/4 cup of oil for this, but they won’t be low fat any more 🙂
1 teaspoon Vanilla
1 egg
2 cups All Purpose Flour (may substitute white whole wheat flour)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 cup Rolled Oats
1 cup Chocolate Chips or Butterscotch chips, or 1/2 cup of each
Directions
Preheat oven to 350
Combine the pumpkin, sugar, oil, apple sauce, vanilla and egg in a bowl.
In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon
Add the flour mixture to wet just until combined, and then fold in the oats chocolate and/or butterscotch chips.
Spray cookie sheet, drop heaping tablespoons of dough on the sheet, and bake at 350 degrees for 10-12 minutes, the cookies will look soft but they are definitely done at 12 minutes!
Cool on a wire rack and Happy Fall Y’all!
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I am thrilled to announce that my first cookbook, "The Outdoor Table," published by Thomas Nelson Published is available to purchase wherever books are sold! This beautiful book includes 175 EXCLUSIVE recipes, not found on this site, perfect for all of your outdoor entertaining! Find out more and order your copy here...
About Me
Hey Y'all! Well I'm a southern gal, raised in Tennessee, where I still live with my husband and baby boy! Creating fresh and simple recipes with a southern flare, while sharing bits of my life with y'all on camera is what this site is all about. Also, my very first cookbook with Thomas Nelson Publishers will be out Spring of 2015, and I just can't wait to share it with you all! Read more about April...