{ RECIPE :: Spaghetti with Sauteed Chicken & Tomatoes }

Saturday afternoon I went to the gym while my husband was at work. Yay for me! So the last thing I wanted to do was come home from my workout and completely undo everything I did on the treadmill. That's when I decided to make this delicious, light and simple meal to for dinner.

And thank goodness it was simple because right in the middle of cooking I got one of my horrible pregnancy migraines with an aura that completely nullified any ability I may have had to read the recipe. So my sweet husband stood beside me and read the steps as I made the dinner.

 Luckily the aura disappeared by the time we sat down to eat and we were able to enjoy our yummy and healthy meal together. Give this recipe a try if you're looking to bring something a little lighter to the table this week.  You'll love it!

INGREDIENTS:
2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dried basil
kosher salt and fresh pepper
8 oz spaghetti (high fiber or low carb)
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil

DIRECTIONS:
Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Servings: 4 • Serving Size: 1 1/2 c • Calories: 329.7 • Fat: 6.8 g • Carb: 48.3 g • Fiber: 7.2 g • Protein: 25 g

{ RECIPE :: Spinach Lasagna Rolls }

Umm, hello! Where has this recipe been all my life? I know I say this a lot (and maybe it's just because I'm pregnant and food just tastes so stinking good!) but seriously, this recipe was soooo delicious. I had every intention of only eating two rolls, but I just couldn't resist. I had to have three or I might have died! Thank goodness they were less than 250 calories each. Seriously so good!

INGREDIENTS:
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained (I used fresh steamed)
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
1 chicken breast, cooked and shredded (optional)
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

DIRECTIONS:
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. To serve, ladle a little sauce on the plate and top with lasagna roll.

1 Roll = 224 calories (w/o chicken)

{ Holiday Decor :: DIY Style }

"It's beginning to look a lot like Christmas" at the Laidlaw's!  We may not have our tree yet, but I've definitely had a ton of fun this weekend crafting and getting ready to celebrate "the most wonderful time of the year!"  Here's a peak at some of the things I've been crafting...

Paper tree project I found on Better Homes & Gardens

Homemade stockings with leftover fabric scraps & this lovely Martha inspired feather tree

FREE Christmas print from Pinterest in a homemade frame

Glitter tree from the $1 bin at Target

Another FREE Christmas print in a homemade frame

{ NURSERY UPDATE :: Making Progress! }

We're making progress on baby's room.  Hooray!  I took a quick picture the other day as I was running out the door for Thanksgiving dinner that I thought I would share, along with a little narrative of what's been going on behind the scenes...

• My parents got us a crib and we love it! I'm waiting for the crib sheet I ordered to arrive and then working on a custom crib skirt and some decorative pillows.  It's gonna be so cute!
• Matt bought me 2 white bookcases to go on either side of the crib.  Right now they're just filled with coral and mint colored things I had around the house but I'm kind of thinking they'll just stay as they are so I don't have to spend any more money.  Having a baby is expensive!
• I hung some wrapping paper as wallpaper behind the crib.  I had it up in the kitchen of my last house and loved it so much that I decided to put it up in baby's room.  I think the wood grain looks great with the other colors in the room.
• I made a sunburst mirror out of FREE paint sticks from Home Depot.  I'd seen a bunch of different versions on Pinterest and just decided to go for it and make my own design.  I love how it turned out - still trying to decide if I should leave the wood raw or paint it white.  I think I'll keep it just how it is for a while.
• We ordered our glider from Babies R Us which will be here in a week or two.  Can't wait for it to get here!  It's beautiful!
• I'm still waiting to order a few fabrics for some custom pillows, a DIY changing table cover, and an area rug.  I'm being super indecisive. 
• There are a few other projects I'm working on, but you'll just have to wait for next time to see those...

{ DINNER RECIPE :: Turkey & Sweet Potato Enchiladas }

I love leftovers! Especially when I can make something creative with them like these INCREDIBLE Gluten-Free Turkey & Sweet Potato Enchiladas I found HERE. Now, before you go freaking out that this recipe asks you combine things like sweet potatoes, salsa, green chiles, and pineapple, just know that this is one of the BEST things I have ever put in my mouth! Somehow this unique combination is simply amazing!

INGREDIENTS:
-  2 cups of your favorite salsa- spicy or mild
-  4 cups of cooked free-range turkey, shredded
-  Juice from 1-2 fresh limes
-  Sea salt and ground pepper
-  2 cups cooked sweet potato
-  Pinch of cumin
-  2 4-oz. cans chopped roasted green chiles*
-  Light olive oil, as needed
-  12 corn tortillas
-  1 cup diced pineapple- no juice
-  1-2 cups shredded Jalapeño Jack cheese
-  Hot red pepper flakes, to taste


DIRECTIONS:
Preheat oven to 350 degrees F. Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.

Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.  Place the tortilla into the sauced baking dish.

Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey. Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them. Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes. Serves 4 to 6.

*I didn't have any green chiles so I used a green chile enchilada sauce which worked great!

{ DESSERT RECIPE :: Pumpkin Pie }

How was everyone's Thanksgiving Day feast? Ours was absolutely fabulous, as expected! I made my first homemade pumpkin pie, which turned out GREAT! (Yay for me!) So, I thought I would share the recipe on our blog. Plus, it's a great way for me to keep it on file for next year!

INGREDIENTS:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk

DIRECTIONS:
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

DESSERT RECIPE :: Too Much Chocolate Cake }

For my handsome husband's 31st birthday he asked for a chocolate cake, and boy did he get a CHOCOLATE cake! This recipe I found online was so simple and so delicious! It called for Devil's Food Cake mix, instant chocolate pudding, AND chocolate chips all mixed in with some sour cream (the secret ingredient). Talk about a chocolate explosion in your mouth! I'm hoping he asks for this cake again for next year's birthday!

INGREDIENTS:
1 (18.25 ounce) pkg devil's food cake mix
1 (5.9 ounce) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired.

{ PREGNANCY DIARY :: 32+ weeks }

Just a little over 7 weeks to go? Are you serious? I can't believe it!  This little baby of ours will be here before we know it.  And with the holiday season in full-swing, it's only going to make the time go by that much quicker...and the pounds go on that much faster!  How does one do pregnancy and say no to pumpkin pie?  YAH RIGHT!  Bring on the high-caloric Thanksgiving dinner! :)

You'd think with only a few more weeks to go the list of new pregnancy symptoms would slow down, but no!  There's always something new to experience.  But I'm grinning and bearing it all with a smile because I know it'll all be worth it the minute I meet this beautiful little bundle of joy!  So here's what's been going on with my pregnancy as of late...

• Baby girl is getting bigger and stronger.  I know because she's got a mean punch and a swift kick!  I don't know if she's head down or breach or what, but I am pretty positive that her feet are facing my right side and right rib because that's where most of the action takes place!
• She has a nursery!  Well, almost.  My parents got me a crib and Matt set the whole thing up. It's adorable! Every time I walk past the room I have to take a little peek inside.  I'm just so excited for baby girl to get here and see everything we've done JUST FOR HER!
• I had my 2nd Baby Shower this weekend.  It was another combined shower but this time with my sweet sister-in-law Gale who is due 1 month after me.  It was thrown by our amazing mother-in-law and some of the Laidlaw family and all their friends came to celebrate the coming of our little babes.  It was so fun and we both got our carseats and strollers.  It's beginning to feel more and more real!
• I signed up for a Lamaze class with Matt.  I've had some negative comments from people about the good (or lack thereof) they do, but I don't care.  I'm hopeful I'll learn something new that might help me on D-day...especially if I end up doing it without an epidural (heaven forbid)!!!
• When it comes to dealing with difficult pregnancy symptoms it seems like if it's not one thing, it's another. Right now it's Round Ligament Pain and it's awful! Imagine yourself with a pulled groin muscle that feels like a dagger stabbing you between your legs every time you take a step, stand-up from a sitting position, and roll-over in bed. It's been 5 days of this and I'm hoping it cools off soon.
• I was planning on walking/jogging the Turkey Trot this year with my family (it's tradition), but if I still have this lovely little dagger in my you-know-where, I won't be doing a darn thing on Thanksgiving but eating all that delicious turkey smothered in cranberry sauce and gravy.  I know my hips will pay!
• Matt has been so sweet and understanding of all the changes going on with me and my aching body lately.  He lets me relax on the sofa while he does the dishes.  He rubs lotion on my belly when I get out of the shower (it's the sweetest)!  He doesn't complain about my giant snoogle pillow that takes up half the bed.  When he thinks I look beautiful he lets me know...even when I know I look LARGE! :) And when I ask him to get me something on the other side of the room so I don't have to get up, he always does it with a smile.  I just love him!
• I've gained 30+ lbs already.  Ooops!  Anyway, I have this iPhone app that tells me where all my weight gain has been [approximately] distributed.  Kinda cool, right?  Here's what it says: Baby 7.5 lbs, Placenta 1.5 lbs, Amniotic fluid 2 lbs, Uterine enlargement: 2 lbs, Maternal breast tissue 2 lbs, Maternal blood volume 4 lbs, Fluids in maternal tissues 4 lbs, Maternal fat stores 7 lbs.  
• My linea negra is getting darker.  It's the line that runs from my chest cavity to my belly button, and on down yonder.  It's kind of a weird phenomenon, but I like it.
• I'm still wearing my wedding ring.  Any bets on how much longer that will last?  I'm thinking another 3 more weeks and then I'll have to wear my Walmart fakey! :)
• Would you believe I have yet to get a pedicure since I've been pregnant?  I'm not sure if it's because I'm too busy or too cheap.  Probably both!  But it's time.  My toes are looking nasty and my belly is just too darn big to reach down there anymore.  Don't believe me?  Ask Matt what I look like trying to put on my shoes in the morning.  HA!
• And one more thing...I am LOVING this cooler weather.  My internal heater is on full blast and my poor cold-blooded husband has been so kind about letting me keep the heater really low (even though it dips down into the 40's outside at night.  Awe, I love the cold!

{ DESSERT RECIPE :: Chocolate Chip Pumpkin Spice Bars }

Are you ready for the most amazing pumpkin dessert you'll ever put in your mouth? Oh. My. Yum. Sunday night I had the in-laws over for dinner and served them my favorite new Catalina Cranberry Chicken dish, Twice Baked Potatoes, Lemon Zest Asparagus, and Parmesan Knots. So it was only fitting that I finish it off with something AMAZING for dessert. And let me tell you, this one did not disappoint! I was able to 1/2 the recipe beautifully (didn't wanna have a bunch of leftovers sitting around that I know I'd eat and let go straight to my hips!) and served it a la mode. SO GOOD!

INGREDIENTS:

Batter:
1 3/4 cups unsweetened pumpkin puree
1 cup canola or vegetable oil
4 large eggs
1 1/2 cups granulated white sugar
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup mini- chocolate chips

Frosting:
8 ounces cream cheese, at room temperature
4 Tablespoons butter, at room temperature
2 teaspoons milk
1 teaspoon pure vanilla extract
4 cups powdered sugar, measured then sifted
1/2 cup mini- chocolate chips (for topping)

DIRECTIONS:
1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.
2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.
3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.
4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.
5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

{ SIDE DISH RECIPE :: Lemon Zest Asparagus }

Looking for a simple and delicious way to serve up some vegetables? Here's a fabulous one I found for asparagus that literally takes less than 10 minutes from start to finish. You'll love the light lemon flavor and who doesn't love a little freshly grated parmesan?

INGREDIENTS:
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 tsp lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

DIRECTIONS:
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

{ SIDE DISH RECIPE :: The Ultimate Twice Baked Potatoes }

I must admit, I'm not really a baked potato fan...unless they're fully loaded with sour cream and all that other good stuff.  So these are right up my alley! AND, I love that you can nuke them in the microwave first, scoop the insides out, and then bake them for just 15 min. Sure beats baking them in the oven for 2 hrs!

INGREDIENTS:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Or buy pre-cooked bacon like me)!

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

{ DIY :: Toilet Paper Art }

I saw this silly DIY project years ago and then recently rediscovered it again on Pinterest and thought I'd give it a try. For weeks I told the hubby "don't throw away the empty toilet paper rolls" and explained that I was "working on some artwork." I'm sure he thought I was crazy...until...this afternoon when he saw what I did with all those toilet paper rolls we'd been saving.  Pretty cool, right?

I simply cut each roll into fourths, arranged them in a pattern I liked, glued them all together, and then framed them in this shadow box I picked up on sale at Michael's for half off! Talk about cheap art! Of course I'll be hanging this in the bathroom. So fitting!

{ RECIPE :: Asian Turkey Meatballs & Lime Sesame Dipping Sauce }

A few friends have asked for the recipe of this delicious dish I made last week, so here ya go! SO GOOD! Just be careful you don't overcook your meatballs. Nobody likes dry turkey. Enjoy!

INGREDIENTS:
1/4 cup Panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

LIME DIPPING SAUCE:
4 tbsp low sodium soy sauce
1 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

DIRECTIONS:
Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes. For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce, about 1 tbsp per person. You probably won't use all the dipping sauce. Makes 12 meatballs.

Source: Skinny Taste; Makes 12 meatballs; Serving size 3 meatballs (229.1 calories)

{ RECIPE :: Chicken Enchilada Pasta }

We tried this tasty recipe tonight and it was so yummy! My husband loves anything with chicken and pasta so I knew he'd appreciate it no matter what it tasted like. Me? I love anything Mexican so this Chicken Enchilada Pasta was right up our alley! We'll definitely be making this recipe again, only next time I'll be halving it. Waaaay too much food for 2 people. I'll be having Chicken Enchilada Pasta for lunch the next couple days. And I'm not complaining!

INGREDIENTS:
2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
1 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
1 pkg. penne pasta

DIRECTIONS:
Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

{ BABY GIRL SHOWER :: Baby Bracken & Baby Laidlaw }

So there's good news and bad news. The good news? My combined bridal shower with my little sister Jacki was a screaming success! The bad news? NONE of the pictures turned out. Every last one of them is blurry. GAH! I can't complain too much because the camera I used isn't even mine, it's my parents, but I think the settings got all messed up on it and now it takes nothing but blurry pictures. Sad! :( So here are a few somewhat descent shots of our fabulous Baby Shower that our extra wonderful mamma threw us this weekend!

{ RECIPE :: Crockpot Italian Chicken }

Another delicious recipe found on Pinterest! Sunday I wanted something quick and easy so I could lazily enjoy my extra hour in the day. It was an hour well spent! Mostly because it wasn't spend slaving away in the kitchen. I love letting my crockpot do all the work! I think you'll really like this simple recipe. It's not to-die-for good, but simple and tasty enough that I'll certainly be making it again!

INGREDIENTS:
4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

DIRECTIONS:
Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

{ PREGNANCY DIARY :: 30+ weeks }

Less than 10 weeks to go!  Where has the time gone?  And all these pounds come from? ;)  I'm still feeling pretty good and trying to mentally cope with this new body of mine.

I had a good laugh the other day while getting in the shower and my husband said "Honey, is that a stretch mark?"  As I peered down at my belly quickly examining my growing bump asking "Where?" He grew quiet and politely said, "No, back there!"

Hahaha!  Oh no!  What have I gotten my body into?  All in the name of baby right?  Matt is so sweet and always remembers to thank me for sacrificing my body so that our little girl can have a healthy place to grow.  Here's a little of what's been going on in the last couple weeks with me and the baby bump...

• I had my first baby shower Saturday.  It was a combined shower with my prego sister (due in 6 weeks) thrown by our amazing mother at her home in San Clemente!  So much fun to spend the afternoon with family and friends and baby girl got HOOKED UP!
• We're making progress on the nursery.  I've been crafting up a storm and the hubby even put together some bookcases for baby girl too.
• I never knew what an "aura" was until pregnancy.  Now I get them about once a week, and they end with the most lovely migraine.  Ugh!  I hate them and wish they would leave me alone.
• Apparently I have a waddle now.  My uncles pointed it out to me at the office a couple times last week and now I'm super self-conscience about it.  Haha.  Oh well, what can I do?  I'm huge.
• My belly has grown too large for me to paint my own toes now.  So Friday night my kind sister Kellie who was in town for the shower offered to paint my little piggies and even give me a hair cut.  My first since February!  Both services were much needed and greatly appreciated!
• I'm done with running and jogging until after baby comes.  It just feels too weird and I don't like the idea of the baby bouncing up and down.  So for exercise we just walk on the treadmill and do the stairclimber.
• My knees!  Oh my knees!  I think it must be all the weight I've put on in the last 7 months, but seriously, I was doing lunches at the gym the other day and had to quit because my knees were on fire.  Made me feel like I was 80!
• The fatigue is back.  I'm honestly tired all the time.  I wake up for work exhausted, I come home from work exhausted, I finish eating dinner and I'm exhausted!  Pregnancy is just plain exhausting!  Thank goodness for weekend naps!
• I finished my last wedding 'til baby comes.  Hooray!  I know I'll miss the pretty blooms around the home, but I won't miss the 3am trips to the LA Flower Market and the 16 hour work days.  The plan is to start up again in April so we'll see.
• This weather is making me so happy!  I feel like I can hide all this girth under a cardigan, scarf, and boots so much better than a sun dress and sandals!  And my fall wardrobe is way cuter than my summer one!
• Baby girl is packing quite the punch these days!  It honestly feels like someone is socking me in the stomach, but from the inside.  Such a weird (and sometimes painful) experience, but I love it!  Lets me know she's growing healthy and strong.
• On that same note, she's getting so acrobatic in there that sometimes I can see her movements from the outside.  I can't help but laugh when I'm just sitting watching tv and all of a sudden, there goes an elbow or a foot all the way from one side to the other.  Coolest thing ever!
• It's time to sign up for a Lamaze class.  Less than 10 weeks to go!  Hee-hee-hoooo!
• The nightmares continue...

{ DIY :: Baby Girl Onsie }

Saturday morning my Mom threw my sister and me the cutest baby shower (pictures coming soon!)  For my sister's gift I wanted to get her something unique and something personal, so I decided to attempt making these cute onsie's for her baby girl.  The painted necklace onsie came from a pin she had on her Pinterest wall so I knew she'd love that one, and the other's were my own creations. So fun!

{ KITCHEN UPDATE :: Before & [Almost] After }

After checking "marry my dream man" off my list, the next thing on my dream list was "design my dream kitchen." So shortly after moving into Matt's Bachelor Pad, I went to work with plans to update the Kitchen! While I wish we had money coming out of our ears so we could gut the whole thing and start fresh, I knew I'd rather save our money and do a few enhancements here and there.  Maybe someday I'll be royally spoiled and get my carrara marble and butcher block island!  But for now, I'm kind of diggin' this "Design On A Dime" thing...

BEFORE

The kitchen actually had really great bones, with a nice solid grey Corian countertop, white Formica lined cabinets and drawers, a new sink, faucet, and stovetop. The things I wasn't so crazy about? Well, mostly the blonde maple wood, green paint, and white appliances.  So here's what we did about that...

AFTER

Quite the improvement right? The first thing we did was paint the entire space this delicious taupe grey.  These pictures make it appear a little more beige than it is, but the name of the color is "Dove Grey" so take that for what it's worth.

Then, we had a contractor come in and completely refinish all the cabinets. We went with a bright white for the perimeter and I thought it would be fun to paint the island my favorite color, navy blue. I love how it makes it look like a piece of furniture in the middle of the room.

Next, we added the satin nickel cup pulls and knobs to all the cabinets and drawers.  Beautiful and functional!  Finally, we finished the space off with a white staggered subway tile backsplash, complete with light grey grout to match our existing countertops.  I think the tile is now our favorite design feature in the room!

And the only reason we say it's the [Almost] After is because we still want to upgrade to stainless appliances (when we feel like dropping a huge wad of cash), add a molding around the window frame (currently in production), and top it off with a roman grass shade. Oh it's going to be beautiful! But for now, I'm really pleased with this [Almost] Final Product.

{ RECIPE :: Lemon Orzo Salad with Asparagus and Tomatoes }

Another fabulous recipe, thanks to Pinterest! I absolutely loved the light, fresh lemon flavor. And it made plenty of leftovers for lunch tomorrow. My fave! Only thing I might try for next time? Add some lemon chicken on top for the hubby. He needs meat! Ok, we all do!

INGREDIENTS:
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano

PREPARATION:
Bring 2 large pots of water to boil. Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.

{ DESIGN BY AUBREY :: Bouquets & Boutonnieres }

I can't believe the time has finally come. My last wedding until baby comes. WOW! Where have the last 7 months gone? While I wish I could continue my designs clear up until the wee-one comes, I knew the long hours and intense manual labor would be too much, so I decided that my friend Briana's wedding in October would be my last. And what a great wedding to end on. Truly, it was the most beautiful day, with the most beautiful couple, and of course adorned with the most beautiful flowers.

I thought I'd take a minute to share some images of the bride's absolutely stunning bouquet, the groomsmen boutonnieres, mother's corsages, and a couple of the bridesmaid nosegays. Aren't these colors and textures just so dreamy together? I feel as if they describe the couple they belong to with perfection! Hope you enjoy these images cuz they may be the last floral images you see from my camera until after baby comes. So sad but so happy! Great things are coming our way!!!