Ducky Breakfast!

Since I made duck a few days ago, I was able to make an awesome breakfast – Easy, nutritious and so yummy!

2 pasture-raised eggs (today: over-easy in duck fat)
slices of onion, tomato, cucumber
1 oz smoked wild salmon
a smidge of raw Point Reyes blue cheese
A smidge of duck pate (fried duck liver blended with salt, pepper, spices, grassfed butter and cream)

Holy Moly – Baby’s Eating well 🙂

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Preggo Presses Play!

I missed a few P90X workouts last week. Understandable, sure. Finding out you’re pregnant and worrying about how to exercise can knock a few days out of wack. I substituted a few workouts with long walks, but those were half-measures compared to what I’ve been doing.

There were reasons (there always are): Some of it was exhaustion, some of it was unavoidable family crisis (my husbands grandfather is in the hospital). Mostly, though, I’ve been “excusing” myself.

What I don’t want to do, though, is to lose the momentum I’ve built over weeks of serious commitment. The bottom line is that I feel great and, other than the 140bpm heart rate, have no limits. In a few months, it will be another story, but for now…its time to BRING IT 🙂 So – I’ll do the hard 90 minute ashtanga-like Yoga X today, then get back on track for week 6 tomorrow.

As my helmet-haired and fearless p90x leader, Tony Horton, would advise, I must KEEP PRESSING PLAY!!!

Vegetable Oils – Be Very Afraid!!!

Want to avoid inflammation and disease? Of course!

Stay away from vegetable oils!!!! They are high in the Omega-6s we don’t need and they do nothing for us (except help us develop degenerative diseases, clogged arteries etc.)
The ones that are really problematic are recent oils (<100 years) like corn, soy, etc. In question: canola and sesame. Great oils for salads: Extra Virgin first cold pressed olive oil, walnut oil. For everything else, including cooking: coconut oil, grassfed organic butter, lard etc. You will feel like a million bucks (and NO you wont die of a heart attack 🙂

Here's a clip from the excellent excellent book Deep Nutrition by Cate Shanahan.

Cravings!

Like most pregnant women, I am becoming totally obsessed with myself.  The smallest physiological change seems like big news.  Do I spend hours discussing Egypt? Lybia?

naaahh….I just want to mention my first cravings!!!

1) Pizza Sauce

2) Lamb Shank on the Bone

So far, nothing interesting or exotic. I was afraid I would, after years of pretty healthy living, crave some abomination of a frankenfood like Ding Dongs or Munchos.

What is odd is how POWERFULLY I craved these foods.  It reminded me of a decade ago when I still smoked. If I ran out of cigarettes all I could think about would be getting more.

Yesterday, I could not stop obsessing about lamb.  I daydramed about it, almost blew off an important work project to drive to the store (its 22 min away) to buy pastured lamb shanks, talked about it with my friend (who thought I was crazy because she didn’t know about my pregnancy) and badgered my husband who finally took me out to a  restaurant for a big Greek salad lunch with a side of gyro meat.

Some people think cravings evolved to let us know what vitamin/macronutrient/mineral we needed.  It might be true, unless you crave CheezWiz!   (There’s no way a pregnant woman’s body needs the laundry list of food additives and chemicals in most packaged foods – you can’t convince me), but maybe with a kooky craving there’s still a message (I need salt, more calories, etc).

Maybe one day I’ll try to come up with an exchange list…i.e If you’re craving KFC, eat oven roasted skin on chicken (prepared at home) with REAL (Celtc) salt!!! All the fat, salt and protein you crave without the chemical shitstorm, hormones and antibiotics.

 

More info on Working Out Pregnant

Found a site with really great (read CLEAR) advice for working out with a Cross Fit/ P90X type workout. Or really ANY workout, since the ones I mentioned incorporate cardio, interval, weights, flex. etc.

www.crossfitmom.com

Here’s what it says about the first 4 months:

In the first trimester, there are only a few things to be careful of. For most women, it is ok to lie on the back until the 12-16 week mark, so you can still do sit ups. If you were already doing CrossFit before you became pregnant, you should still be able to do most of the exercises. However, I would recommend dropping weights on Olympic lifts and things like kettlebell swings. 65-75% of your normal weights seem to work for most women. Your blood volume increases when you become pregnant, so trying to keep your heart rate at 140 bpm when exercising doesn’t allow you to do much. Rather than focusing on heart rate, pay attention to your breathing. You should still be able to talk while you’re working out. This is a time for maintaining your fitness, not intensity. Don’t work out until the point of exhaustion and don’t get over-heated. You don’t want your core temperature to get too high. Make sure you rest between rounds or exercises, drink water before, during and after your workout, and as always, check with your doctor before beginning any type of exercise program.

World’s Best Electrolyte Drink…

Not really, but it works for me…

1/4 t baking soda
1/4 t Citric Acid
1/8 t Celtic sea salt.
Water

If you want flavor or sweetness, add juice, stevia etc.

Lamb! Quick Paleo Dinner for 2

10 oz organic pastured lamb, cubed smaller than 1 in.
1 T Fat for cooking (lard, bacon fat, butter)
1 zucchini
1 portobello mushroom
small container organic Greek yogurt (full-fat and plain; extra points for raw milk based)
Dill
Garlic powder
Celtic salt
pepper

Main Deal: Heat oil in a big old cast iron pan and add lamb, zucchini and mushrooms. Cook on medium, stirring, until the lamb is close to done (I go rare, but do what you feel) . Add tons of garlic powder, salt and pepper. Deglaze the pan with a splash of water.

Ersatz Tzatziki:
While this is cooking, put the thick yogurt in a bowl: Add garlic, salt and dill. A LOT of each – taste. If it doesn’t taste awesome (maybe too sweet) add more garlic and salt!

Voila! Diner on the table in 15-20 minutes if you cook frenetically like me 🙂

Tonight I served this with a side salad (spinach, raw blue cheese, tomatoes, dill, avocado, lemon and EVOO!)