{Not interested in baby talk? Scroll to the bottom for the recipe!}
Well, I've officially reached the half way point of pregnancy: 20 weeks! Now that I'm closer to meeting our little guy {!!!}, I feel like I have gained some perspective about this whole thing. I'm far enough in to have minimal some hindsight, and have enough time left ahead of me to still know that feeling of uncertainty.
But as you'll find out soon {if you haven't already}, pregnancy is one of those things that people like to talk about like they have it all figured out... whether they have gone through it once, 12 times, or just have a friend who did. Everyone is an expert.
I can't claim to be anywhere near a guru, but I CAN tell you what I've learned so far in my own pregnancy:
Are you a person who often blows little symptoms out of proportion? Do you find yourself WebMDing the heck out of every freckle, ache, sniffle, etc. you experience? Well, guess what? Now there are TWO of you to Google diagnose. That's right. And there are a multitude of NEW websites that will allow you to indulge your irrational {and sometimes rational} fears.
In the very beginning, I didn't have very many symptoms {which is probably a good thing since, you know, hypochondria}. But one of the first things I experienced was that hankering for something. For me, the cravings have been savory, vinegary, sour and bitter. For example, it was not uncommon to find me standing over the sink eating my way through an entire jar of pepperoncini. Or sauerkraut. Or sauteing up entire bunches of broccoli rabe to eat in one sitting.
However... I also feel like people use pregnancy "cravings" as an excuse to eat poorly. There's nothing wrong with indulging every once in a while, but giving yourself the go-ahead too often can definitely start some bad habits early on and create an avalanche of undesirable things. {i.e. Excessive weight gain, poor nutrition, extra symptoms, etc.}
I've found that I can stave off cravings by thinking about what I'm craving and figuring out why I want it so badly. Got an itch to eat ice cream? Fruit smoothies and slushies are cold and sweet, just like ice cream but minus the extra calories and fat. Dying for some potato chips? Get your crunch from veggies and healthy dip like hummus, or get a salty fix from a handful of olives. Can't stop thinking about french fries? There are lots of baked, healthier versions of those greasy goodies!
Eat smart -- you're eating for two! And that doesn't mean double the amount. 😉
So, back before I was even pregnant, but knew I could potentially be soon, I decided to go ahead and wean myself from caffeine. And what I discovered was this: I can take or leave caffeine. But don't mess with my coffee.
Some moms-to-be don't stress too much about the caffeine thing, and it's really a personal choice. In fact lots of doctors will tell you that you can enjoy a regular cup of coffee a day if you'd like and that it will most likely have no effect on the baby. I felt most comfortable keeping it very minimal or non-existent, especially in the first trimester. Do what works for you & stay strong if you decide to decaffeinate... it DOES get better!
"It's not going to happen on the first try," they said. "It'll probably take a while," they said. Well, maybe it does for some people. But sometimes it doesn't. {Like, "first try" doesn't.} So don't start trying unless you're really, really ready to get that + sign. {Or a vertical line, as the case may be...}
This is also true for any unsolicited advice you receive about: weight gain, morning sickness, eating habits, bodily changes, mood swings, stretch marks, etc. etc. etc. I would say that the majority of the things that I've been told would most definitely happen have not. I still have 20 more weeks to go, so I'm not completely doubting all those gems, but I'm also not proclaiming them Gospel truths.
First and foremost, babies are a blessing. But don't be fooled -- they are also a huge opportunity for companies to prey on doe-eyed first time parents and milk you {no pun intended} for all you're worth.
I'm not gonna lie, some days I feel like these are a necessity. But then I ask myself, "Is this going to make my baby healthier, happier or more prepared for life in the long run?" And again, sometimes I want to answer with "Maybe." and immediately put them in the shopping cart. Nobody's perfect. My goal is not to be perfect, but to maintain some sense of perspective... which I hear can be lost very easily once that sweet little bundle of joy arrives in your life.
You know what packs a one-two punch? Sweet AND salty things. Like these sweet potatoes with spicy jerk seasoning and pineapple dipping sauce. These are pretty addictive, especially if you like some spice in your snacks.
I slice my sweet potatoes into about ¼ inch pieces and roast them after sprinkling them with homemade Jerk seasoning. Jerk seasoning is full of all kinds of spices that taste amazing together -- cinnamon, cloves, cumin, allspice and red pepper flakes. The brown sugar helps create a caramelized outside on these zippy bites.
Warning: If you're experiencing heartburn during your pregnancy, you may want to skip the copious amounts of red pepper flakes. They've definitely got some heat. I haven't had any issues, but I'd hate for you to feel like a fire-breather after eating these!
Pregnant friends: What kind of cravings have you had? Do you indulge them or find suitable substitutes?
Jerk-Seasoned Sweet Potatoes with Pineapple Dipping Sauce
1 medium to large sweet potato, scrubbed, sliced in half & then cut into ¼ inch slices {or however you prefer}
Olive oil
For Seasoning:
Slightly adapted from Aaron McCargo on Food Network
¼ cup light brown sugar
Scant tablespoon ground allspice
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon ground cloves
2 teaspoons salt
1 teaspoon black pepper
¼ to 1 teaspoons red pepper flakes, depending on how spicy you'd like the seasoning
1. Preheat oven to 425 degrees. Prepare a large baking pan by lining with foil and drizzling with olive oil.
2. Place sweet potato slices on baking sheet, rubbing both sides with olive oil.
3. Sprinkle with desired amount of seasoning, then flip slices and sprinkle other sides.
4. Bake for about 30-35 minutes or until the slices are tender and browned. {Keep an eye on them as sugar has a tendency to scorch.}
5. Remove from oven and cool slightly {they'll be sort of floppy when they first come out, but will firm up a bit as they cool.} Transfer to a serving platter. Serve with Pineapple Dipping Sauce.
For Pineapple Dipping Sauce
About ½ cup fresh pineapple
1 tablespoon honey
1 tablespoon vinegar {I used coconut white balsamic, but you can use your preferred vinegar}
3 tablespoons water
2 tablespoons ketchup
Pinch of salt
1 teaspoon cornstarch
1. Blend ingredients together in a blender or food processor. Transfer to a small saucepan.
2. Bring to a bubble over medium-high heat, whisking until slightly thickened.
Pour into a serving dish and set aside to cool.
Allie BakingAMoment says
Love this recipe, Dianna! I've been craving sweet potato fries lately (no I'm not pregnant) and this gives me a new way to enjoy them. Pinning!
Alex @ delishknowledge says
Love this recipe! I am always looking for new ways to enjoy sweet potatoes- this sounds delicious!