Hello!! I know it’s been a while since my last post. It’s crazy how busy we have been lately with travel and baby showers and doctor’s appointments. I am now in my 28th week of pregnancy and officially in my third trimester (woot woot!) and things are really picking up in terms of what needs to get done before baby Bailey arrives in July. This morning, we had our midwife appointment at our home and I’m so grateful Aaron was able to attend this one. The last couple of appointments he hasn’t been able to be around for since work has been crazy for him lately. Since I am now in my third trimester, I had my glucose screening this morning. I always get kind of nervous before I have any blood work or testing done, but I’m happy to say that my glucose levels were perfect, yay! I owe it all to my mostly paleo diet 🙂
We decided, along with my midwife, that we would not be doing the traditional glucose challenge screening that most pregnant women have done, and for very good reasons. Most women are given a disgusting sweet liquid glucose drink by their OB and told to drink the whole thing. They then have their blood drawn one hour after drinking the glucose concoction. I have heard and read many many stories of women becoming sick after drinking the sugary solution and feeling like their baby is on crack in the womb! To me, why would I consume such a sugary beverage to create an artificial environment in which to be tested for gestational diabetes? It is also a fact that many women do not pass this test and are told they may have gestational diabetes when in fact they don’t. I mean, it only makes sense that your blood glucose levels would sky rocket after ingesting something so artificially sweet! If you have a high reading after this screen, you are then asked to do a glucose tolerance test to get a more accurate diagnosis. For this test, the pregnant woman is asked to consume at least 150 grams of carbohydrates for 3 days prior to the test. 14 hours before the test is conducted, the woman cannot eat or drink anything other than water. The woman’s blood is drawn to establish a fasting level baseline and is then asked to drink another glucose beverage in a larger amount than before. Her blood is then drawn again every hour for the next 3 hours. Yikes!
The way we decided to have the testing done was to eat a big breakfast and then my midwife came over and tested my blood one hour after eating. No need for any nasty beverages or feeling sick afterwards. And, the best perk of all was knowing that my baby was not dosed with an insane amount of sugar that could actually be detrimental to her health.
The rest of our appointment was wonderful. Aaron got to feel our baby’s head and where her body was positioned within my womb. He also got to hear her heartbeat with the fetoscope! I loved watching his face light up and I’m proud to say she is reported to be the perfect size, according to my midwife. She has also decided to get into birthing position and is already head down with her back facing up. It’s crazy to me that our birth is getting so so close and that our baby is super healthy. My whole pregnancy has been such an amazing blessing and the most wonderful experience of my life. I really will be one of those women that misses being pregnant!
In light of our glucose screening, I decided to make pancakes before our test. I don’t eat these every day but they are something that I indulge in occasionally. I have tried the Simple Mills pancake/muffin mix and it is the best I’ve had. I have found that whenever I use just one type of grain free flour to make pancakes, they just don’t turn out that yummy and they always have a slightly weird texture or aftertaste. The Simple Mills boxed mix is amazing but it is hella expensive, running at almost $8 a box! So, I took matters into my own hands and attempted to make a Simple Mills copycat recipe and I’ve got to say it turned out so well. This recipe is what I decided to make before my glucose screening this morning, with the addition of some allergy-free mini chocolate chips and drizzled with some organic maple syrup and grass-fed butter, along with a side of fresh local strawberries. Best breakfast for a sugar splurge ever!
- 1c almond flour
- 1/2 c arrowroot starch + 1 tbsp
- 1 tbsp coconut flour
- 1 tbsp coconut sugar
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 3 eggs
- 1/4 c + 1 tbsp coconut or almond milk (can use buttermilk if not dairy-free)
- 2 tbsp coconut oil or melted butter
- Sift together the dry ingredients in a large bowl. Then, in a separate bowl or large measuring cup, mix together the wet ingredients. Slowly combine the wet with the dry and mix until combined. The batter should be thick but easy to scoop. Heat some coconut oil in a large pan over medium heat. Add about 1/4 c of the batter and cook for about 2-3 minutes per side, just until the entire pancake develops little air bubbles. Flip the pancake over and cook another 2-3 minutes.
- For chocolate chip or fruit filled pancakes, simply add whatever you desire to the pancake batter before flipping. Garnish with butter, maple syrup, yogurt, fresh fruit, jam.... the sky is the limit!