12 weeks, October & A Pumpkin Recipe!

Thursday, October 1, 2015

Happy October! Now that we're 12 weeks along, I've posted all these back logged pregnancy updates which were really fun for me to read over this morning. I'll be 13 weeks on Saturday and I can't believe the first trimester is over.

Honestly, everything considered my first trimester was pretty easy. I only had about a week of bad nausea, I had no scary spotting or cramps, and mostly I was just exhausted. I'm really grateful we got through it without too much strife and it made it all worth it when we saw the baby's heart pounding away on yesterday's ultrasound. It felt even more real this time and I can't stop looking at his/her profile and tiny limbs and're going to be here in just over six months!

Over the last two weeks, I've gotten my energy back which has been amazing. I have a tiny bump developing and my only symptoms these days are increased appetite and some afternoon headaches (which I attribute to not eating enough).

We leave for our Nashville/Dallas trip in 10 days and weirdly enough, I'm not nervous about flying at all. Prior to getting pregnant one of my biggest worries was how my anxiety would react to all the hormonal changes, but I'm happy to report that it's like a switch has gone off and I feel so peaceful and zen (?!??!). Ben said he feels like he's talking to himself half the time because I'm so relaxed about everything haha. Here's hoping this carries through to after the baby is here and praying for a calm baby too!

I know I mentioned veggies and I weren't friends for a while there but I've been cooking up a storm and including lots of plant-based meals in the mix which feels great. Last night I made a pumpkin pasta and it turned out so wonderful that we scarfed the whole thing (picture next time?). Recipe below:


  • 2 cups penne pasta
  • 2 T salted butter
  • 3 large cloves garlic, minced
  • 1/2 cup cream
  • 1 1/2 cup chicken broth
  • 1 cup pumpkin 
  • salt and pepper to taste
  • red pepper flakes
  • parmesan cheese for garnish
  • boil the pasta as directed until just al dente
  • in a large saucepan, melt the butter, add the garlic and cook 2 minutes until fragrant
  • add the cream, chicken broth, and pumpkin to the pan and whisk until mixed
  • season with salt and pepper, add the pasta and cover for 20 minutes on low heat. (the pasta should absorb the extra sauce). 
  • serve with red pepper flakes and a generous sprinkling of parmesan!

This weekend looks to be pretty low key due to the bad weather rolling in, but we have some house projects planned so I'm excited to use all the energy I have back to get organizing. I finally have a vision for the nursery so I'm excited to get the big projects like lighting and closet doors out of the way so I can start on the fun stuff. Happy weekend and happy October!

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