Fact: I am still adjusting to the appetite of a preggo.
One minute my tummy is content and then the next, wham!, starrrvvvviiiinnnngg.
And I must admit that I am really trying to maintain a mostly-healthy lifestyle. Now that I’m out of my elastic-bottomed, men’s-sized, sweats (at least during daylight hours) and off of the couch, I have rejoined the gym. woot! for small victories. I am also being mindful (most of the time) of my diet. And by diet, I don’t mean diet. I mean the foods that I’m fast and furiously shoveling down my gullet.
For those of you who like to bake with the seasons, this post may appear out-of-place. ‘Pumpkin?!’, you say? Either *this guy* is wayy behind or super ahead of the times.
Because it’s finally.Spring.
I concede. This one’s a bit backward. And I’d apologize if it weren’t for the fact that these muffins were just what the doctor ordered today; a dismal, rainy, grey day just begging for comfort and spicy-goodness. And chocolate.
Without question, my top two, first trimester, food aversions were the smell of coffee and the very thought of salmon. Ugh.
It is certainly interesting how a kumquat-sized developing-baby can wreak such havoc on a gal’s routine. But really. My life did an instantaneous 180. All of the things that I had once held dear were either, all of a sudden, off limits or nausea-inducing (or both). For about three weeks, I sustained myself on 4-L bottles of water and toast slathered with butter and topped with aged cheddar cheese. Yup. Not my usual mandate.