I thought I was ready--and I was--but then I felt not ready...LOL For a brief moment I was scared, nervous and excited all at the same time. I just wanted to hold her in my arms and kiss her sweet cheeks. I wanted to know that everything was okay. I needed to hear her cry and feel her next to me.
14 hours later she came into the world and we were all thrilled. She weighed 6lbs. 2 oz. and measured 18 inches long. Her little legs never stopped kicking--just like when she was inside of me. The nurses all joked that she might be a soccer player or dancer.
I stayed in the hospital for two days and came home full of energy. With the help of my hubby and older kids we have managed to get plenty of sleep and rest. I am anxious to get back to a schedule and start exercising again.
I gained 23 pounds during this pregnancy and have lost most of it...I am down to the final 8 pounds. I have to think that my gluten free diet helped with the weight gain and also with the weight loss after she was born. My other pregnancies I gained 50 pounds and it took me a long time to drop the weight.
One thing that I have been better about this time around is drinking lots of water. I have also increased the amount of vegetables and protein that I am eating. I still indulge in a gluten free snack or treat once in a while but only on rare occasions.
My Mom makes a wonderful warm spinach salad with bacon dressing that I remember as a young adult. She still makes this for special occasions. Well, I think this is a special occasion and I made it this past week. I added a few of my own additions, like the apple pieces and toasted almond slivers, but that is because I wanted to add some crunch and a bit of sweetness to the tart dressing.
Recipe: Spinach Salad with Warm Bacon Dressing
3 hard boiled eggs, diced small or sliced
6 slices of bacon, diced and fried
1/4 cup of red onion, chopped small
1 small red apple, chopped small
1/4 cup toasted almonds or pecans
grease of fried bacon
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons of honey
salt and pepper to taste
Have bacon fried and eggs boiled.
In a large skillet with the bacon grease and heat turned off, add the dressing ingredients. With a whisk, blend well. If the bacon grease has become solid, then warm until just melted. When the grease gets too hot it will wilt your spinach. The flavor will be the same but presentation may not be appealing.
You want the dressing warm, not hot.
Right before you are ready to serve, toss the spinach with the warm dressing. It takes just a minute for the dressing and bacon dressing to be tossed together. Do not turn the heat on for this or you will end up sautéing your salad.
Add the remaining ingredients to your salad and serve immediately.