Today I am 16 weeks and 4 days pregnant. The little bump is growing.
This week has been a lot easier with Ghostwriterdaddy at home to help out. Roll on July when he is home more than not!
This week I’ve really started to hit a bit of a turning point in my pregnancy. I am starting to really feel pregnant. I don’t mean in the feeling sick/ hormonal/ tired sense. I’ve been feeling that a LONG time! I mean, in a different sense. In a my goodness, I’m pregnant sense. I’m not sure I can explain. I just feel different. Heavier. Putting on weight. Slower. More aware of myself. We’re fast approaching our 20 week scan, after which more decisions can be made about the impending birth and maybe that’s what is making me feel it a lot more. Maybe not.
This week the poppyseed is the size of an avocado and weighs between three and five ounces. Bones are in place in the ears which means baby can now hear my voice. Voices around me. Sounds. Music. Amazing to think that there is still a good five months left until we meet this poppyseed, and yet sounds and voices are being heard! Muscles are gaining in strength. Facial expressions are being performed and eyes are moving side to side.
I am being told to embrace what I cannot change. I am being told that weight gain is completely normal and absolutely fine and I am going with that for now. But it’s not easy seeing the changes happening so quickly. I still do not really look pregnant. I am still at the ‘bump or plump’ stage and I cannot wait to lose those inquisitive ‘is she?’ looks from people in the supermarket. That said, I’ve been making real efforts to eat healthily during this pregnancy, mainly because my body is forcefully rejecting most foods that aren’t fruits or vegetables, but also in a slightly desperate bid to retain a little of me too. Shallow, maybe.
In celebration of my healthy ‘eat whatever stays down’ menu, I made some sour cherry bars and I’d like to share the recipe with you. Inspiration comes from the delicious cocoa and mint raw food bars over on Dietitian without Borders . I apologise for lack of proper measurements…
2 tablespoon cocoa powder
1 cup ground almonds
2 cups sour cherry berry mix (or normal dried fruit mix with dried sour cherries added. This one is from Asda and has the sour cherries added in)
Any other dried fruits you have to hand
Capful of almond essence
Place all ingredients into a blender and blend. Line a tin with clingfilm, transfer the mix into the tin and cover with another layer of clingfilm. Use your hands to press it all down. Chill in the fridge for 2-3 hours, or overnight. Cut into bars. Enjoy.
They really are that simple to make, and believe me they are delicious. I nibble on these in the mornings before I can face breakfast and they really help to settle my stomach and give me an energy boost too. I’ve no idea how healthy they are but they’re doing the job for me!