Nothing much newsworthy for me this week, but some of the “Week 21” pregnancy descriptions I read are sounding sort of doomsday for the weeks to come.
For example: “You should enjoy this time of pregnancy, because as you approach your third trimester you will find your belly expanding to unbelievable proportions.”
Yikes. Most of the time right now I still feel like a completely normal sized person, so I AM trying to enjoy it. Seeing the pics of women in their last couple months freaks me out.
And, they say about the baby moving: “Enjoy these first gentle love taps — soon enough your growing baby’s kicks will get more aggressive.”
Yikes again. I can feel her so strongly now I can’t imagine when she’s 7 times the size with no extra room to move around!
So, I really am just trying to enjoy life and not dread the 3rd trimester!
Speaking of enjoying life, this recipe for Lentil Sloppy Joes is incredible. We made it once a long time ago, got the recipe who knows where on the internet, and resurrected it on Sunday night. Even better than I remember, this needs to go into regular rotation. It’s easy, cheap, and healthy while still tasting like comfort food. Nathan loves it too.
Lentil Sloppy Joes (make 4-6 sandwiches)
1 cup uncooked lentils
4 cups water
1 T olive oil
1 medium yellow onion, diced
1 green pepper, diced (optional – I don’t really love green peppers, but we used a slightly spicy red pepper from our garden and it turned out great.)
2 cloves garlic, minced
1 T chili powder
1 1/2 t oregano
1 t salt
8 oz. can tomato sauce**
1/4 cup tomato paste
3 T maple syrup
1-2 T wet yellow mustard (we don’t like this so left it out, I think Nathan did add some mustard powder though, I have no idea if it’s the same thing.)
1. Put lentils in pot with water, cover and bring to a boil, then lower heat and simmer for 20 minutes until lentils are soft. Drain and set aside.
2. While lentils are cooking, sautee the onion and pepper in oil in a soup pot for about 7 minutes, until soft. Add the garlic and sautee a minute more.
3. Add cooked lentils, chili powder, oregano, and salt to onions/pepper and mix. Then add tomato sauce and paste. Cook for about 10 minutes. Then add maple syrup and mustard and heat through. Turn off the heat and let sit about 10 minutes to let the flavors meld.
Serve on whole wheat buns with a side of green veggies or salad and you’ve got a great healthy meal. We doubled the recipe and had no problem eating it in 3 days, it is soooo delicious.
**Note about ingredients – if you’re new to this health thing, make sure you check the ingredients on tomato sauce and buns. Lots of tomato sauces have added sugar, dairy products, and other unnecessary icky stuff. You can always find some at regular big box stores that is vegan with no extra crap. Most breads, even whole wheat, have high fructose corn syrup and a bunch of other unrecognizable ingredients. The two kinds of whole wheat buns they had at Cub both had HFCS, so I just sucked it up and bought them, because really sloppy joes are not the same on a slice of Ezekiel bread. (Although I did eat my leftovers like that when the buns were gone and it was still damn good!)