25 weeks

T-minus 15 weeks til baby is here. Rosie keeps saying, "Thanksgiving is taking FOREVER to get here" and both kids keep asking if it's winter yet! I'm so excited to meet him, but I REALLY need the house in a bit more order before that happens. It's getting hard to move around and bend over to tidy up and it's making me anxious because that's obviously going to get worse before it gets better.

I'm enjoying the tiny but GLORIOUS breaks in summer weather the past two weeks. The humidity this summer has been insane! I am beyond ready for fall. However, I couldn't have timed this better if I tried. Better to be in the second trimester (I think) than first (nausea) or third (swelling) in this heat. My second trimester goes from May 20 through September 2 which has been amazing. 

22, 23, and 24 Weeks

22 weeks

Baby and I have grown massively this week! I'm struggling with insomnia and anxiety and just feeling huge all of the sudden. But thankfully the INSANE summer heat wave that was July came to an abrupt end (or intermission) and I've been able to get some fresh air and Vitamin D without totally wiping myself out for the day. Speaking of energy levels, I'm really proud of myself for finally starting workouts again. I started the week before we last went to KC and then that week of travel was so busy and exhausting, I didn't need to add workouts to that. But we've been back 2.5 weeks and I'm actually on a roll with 30 minute Barre3 workouts every Monday, Wednesday, and Friday. It feels good to move in an intentional way, different from how I move around the house picking things up and making food.

It's been a BUSY summer with two kids, oscillating between totally dreamy moments where they play together magically well, and totally horrible afternoons where they won't listen the first time and won't stop fighting. In both circumstances, I find myself wondering what *exactly* a third baby will do for my sanity. But in reality, we are all really excited for baby brother to join us and we have timed our 12-week fall homeschool term to end when I'm 38 weeks pregnant. 

Rosie is belly height right now, so she kisses "baby brother" and tells him good morning every morning. Noah, well, he's excited for co-op to start. It's funny how different these two kids are. Can't wait to see what variety the third brings.

We have technically reached viability, which is another big milestone. Ross felt baby boy move from the outside this week, which is another "this is actually happening moment." We also shared our birth plans with my parents so we can start brainstorming the logistics of D-day, which I'm getting so insanely excited about. I'm listening to all the podcasts and watching Why Not Home? and daydreaming about labor and meeting this babe.

Symptoms:

-insomnia around 2am

-insane thirst (gonna as the doctor about this)

-SPD pain

-pelvic congestion and varicose veins started kicking in right at 18 weeks, so I have to be really careful to lay down midday and not be on my feet for two long, lest I get really sore really quickly. I did start taking an herbal tincture for the varicose veins that seems to help their appearance, if not the sensation, at least.

-clumsiness/dropping things

23 weeks

Still really appreciating the second trimester "energy" (relatively speaking-- I still need lots of breaks!) Marveling at how good and normal I feel this pregnancy, and I'm really grateful for that. Also, I've been eating dairy almost every day this week and NOT getting eczema or stomach aches. HUGE win. Craving cookies and cookie dough like crazy, so I'm trying to be more intentional about eating more calories throughout the day with balanced meals and snacks (also totally enjoying the cookies).

24 weeks

Time is positively flying. We've been so over-scheduled and spending tons of time in the car which = back and hip pain for me. Baby also seems to be all cramped up and lying sideways still, so I went to PT, chiro, AND prenatal massage this week to get him repositioned and myself more comfortable. He still seems to prefer being sideways, but at least once a day I'll feel kicks going upward instead of sideways or down, which is reassuring. I'm also panicking slightly at the countdown on my pregnancy apps just ticking away... so much to do around the house and so little time (and even less energy and physical ability) to do it. I've been craving Brie cheese and time with friends and thankfully I got both this week. I've been hyper-focused on being totally prepared for the school year NOW to save myself some grief and chaos, especially when we start second term with a baby who is just a few weeks old.

Also this week (it was a looooong week), my belly button felt like it was going to split into two. I had recovered my diastasis really well after Rosie, but apparently muscle memory is powerful. This is the most separated it's ever been, and it happened really quickly between 15-23 weeks. I know it'll just get worse from here, although a small part of me hopes it doesn't. Right now the top of the uterus is just at the point of separation so it's super uncomfortable. Maybe as the uterus continues to grow, the pressure will be more indirect! It's made me a little uncomfortable and a lot anxious. Between that and the two last-minute postpartum doula shifts I picked up this week, I haven't done any formal workouts this week. I HAVE made it a point to stay active, though. My favorite is gentle laps or pool walking in my parents' pool. It's AMAZING to live nearby.

Cajun Shrimp Sheet Pan Dinner

This is not a recipe I invented, but we love love loved it so I'm adding it to my blog for easy access next time I'm forgetting what easy recipes we like. This Cajun Shrimp Sheet Pan Dinner from Fed + Fit was slightly more work than a normal sheet pan dinner, but infinitely worth it. We served it alongside corn on the cob because it's in season right now and everyone liked this dinner!

• 1 1/2 pounds red potatoes, skin-on, cut into 1-inch cubes
• 1/2 pound okra, sliced lengthwise (I just used a bag of frozen, pre-sliced organic okra)
• 1 red bell pepper, deseeded and sliced into 1-inch rings
• 1 green bell pepper, deseeded and sliced into 1-inch rings
• 1 tablespoon Cajun seasoning, such as this one
• 1 teaspoon sea salt (I've been using Jacobsen Salt Co. lately)
• 1/2 onion, cut into 1-inch pieces
• 1 tablespoon organic EVOO or avocado oil
• 12 ounces andouille sausage, cut into 1-inch slices
• 1 pound medium-large shrimp (I bought frozen, peeled, deveined, pre-cooked)
• Dried parsley, for garnish

FOR THE REMOULADE SAUCE:

• 1 cup mayonnaise
• 1/4 cup spicy brown mustard
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained and chopped (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 tablespoon hot pepper sauce (optional)
• 
  

INSTRUCTIONS:

1. Preheat oven to 375 F.
2. Spread the vegetables onto a large rimmed baking sheet in one layer (you may need two sheets for this), then season with the salt and Cajun seasoning. Toss with oil and bake for 35 minutes.
3. While the vegetables are baking, make the remoulade by whisking all of the ingredients together in a medium-sized bowl.
4. Add the shrimp to another medium-sized bowl and toss with half of the remoulade sauce.
5. Once the vegetables have finished baking, remove from the oven and toss, scraping up from the bottom of the pan. Place the shrimp and sausage on top of the vegetables.
6. Return the pan to the oven and bake for 15 minutes at 375.
7. Remove pan from the oven, let cook for 5 minutes, garnish with dried parsley, and save with additional remoulade sauce.