Week 30

I can't believe that our lives are going to be completely turned upside down in only 10 weeks!  Reality seemed to set in while working on the nursery.  We are extremely excited and can't wait for him to get here!  Well we can wait....stay in there for just 10 more weeks, buddy!

We had a slight scare at our 29 week checkup.  We saw a different doctor because our normal OB was out on maternity leave and she commented that she wouldn't be surprised if I had gestational diabetes because our little guy's stomach was growing faster than some of the other body parts.  She also tested me for Cholestasis because I had been getting random itching/swelling on different parts of my body.  Cholestasis is a disease that affects how your liver breaks down bile and an early inducing is usually needed in order to avoid complications the last couple weeks of pregnancy.  Lastly, a sonogram was still showing urine backup in his kidneys. 

Well, my first test for diabetes came back positive so I had to go back in for a second test.  I spent the entire weekend worried about everything I was putting in my mouth.  Thank the Lord that one of my best friends is a dietitian.  Thankfully, I got a call from my doctor on Monday and she said my test results came back normal!  I couldn't have been more ecstatic!   On Tuesday my doctor called to let me know that my liver was actually working after all and I didn't have cholestasis!  Yay!! Two down only one more to go.  The doctor will continue to monitor his kidneys through sonograms.  Stay tuned! 

Oh the joys and concerns of pregnancy! :)

Below is a recipe I found while searching for sweets that I could still have had I actually had gestational diabetes.  A girl still needs to have her sweets!  These are truly great and tastes almost like frozen cookie dough.

Energy Bites!

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes (I put in chopped almonds instead)
• 1/2 cup chocolate chips (I used dark chocolate)
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey (I used 1/6 cup of honey and 1/6 cup of Brown Rice Syrup)
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.