Mama Natural

If you’re in search of a week by week guide for pregnancy and childbirth, I would highly recommend this book by Mama Natural / Genevieve Howland. I have found this book to be super helpful & insightful along with her witty sense of humor has made this a fun read as well and informative.

A good friend of mine recommended this book for me as well as went ahead and purchased it as a maternity present for me which I am super thankful for and feel spoiled ❤

That being said, this would make a fabulous pregnancy gift for any expecting mama’s out there!
(this is not sponsored in anyway) but it just so happens that the book is actually on sale right now on amazon:

https://www.amazon.ca/Natural-Week-Week-Pregnancy-Childbirth/dp/150114667X/ref=sr_1_1?crid=1WYZVSG1L5XT0&keywords=mama+natural+week+by+week&qid=1557078940&s=gateway&sprefix=mama+natural+%2Caps%2C547&sr=8-1

y o u t u b e /p a t r e o n/ l o o k b o o k/ i n s t a g r a m/ t w i t t e r

Asian Beef Tenderloin Kabob Marinade & Lemon, Dill, Garlic Potatoes.

Beef Kabob Ingredients:

  • 2 beef tenderloin
  • 1/2 cup vegetable oil
  • 1/2 cup sesame oil
  • 1/3 cup soy sauce
  • 2 tbsp grated ginger
  • 2 cloves garlic, chopped
  • 1/3 cup sugar
  • 1/2 lemon, squeezed/juiced
  • Salt & Pepper

Beef Kabob Prep:

  1. Trim any fat from the beef tenderloin & cut into preferred kabob bite size.
  2. Mix oils, soy sauce, grated ginger, chopped garlic, sugar & squeezed lemon, salt & pepper to taste.
  3. Add beef pieces to your marinade, toss thoroughly so pieces are coated & let marinate for 40 – 60 minutes.
  4. Once beef is done marinating , add to skewers and grill until preferred tenderness. (I grill mine on medium for around 7 minutes, flipping halfway).

Potato / Dill, Garlic, Lemon Butter Ingredients:

  • 12 baby potatoes, halved
  • 1/2 lemon, squeezed/juiced
  • 1 clove garlic, chopped
  • 3 tbsp fresh dill, chopped
  • 4 tbsp butter
  • Olive oil
  • Salt & Pepper

Prep:

  1. Turn oven to 450*
  2. Chop potatoes in half, douse with olive oil, toss with salt & pepper and roast in oven for 30 minutes.
  3. In a pot on the stove at low heat melt your butter, dill, lemon juice and garlic together.
  4. Once potatoes are done, toss in your butter mix and serve.

Happy Grilling!

23 Weeks Pregnancy Update

I suppose I haven’t actually written anything about my pregnancy… but I would like to start.

It has been an interesting journey this one. I’m not sure anyone can truly express what it is like to be pregnant, it is really something one has to experience to understand. I’m not going to go through my pregnancy up to this point because that would be an awful lot and honestly i’m just not that interested in reliving it at the moment! However I will start us at 21 weeks.

21 Weeks came around and I had a sore throat that formed into a nasty head cold, my nights were very limited of sleep as my bladder seemed to be full everytime I moved. On top of hormones and exhaustion something just wasn’t quite right downstairs. Oh brilliant! I have yeast infection. It all was a bit overwhelming to be frank. I was not stoked on what my body was going through at this time but knew it would pass. I had the delight of a friend coming to visit for a week and a half which was such a nice refreshing dose of socializing that was well needed. Once she left to go back home my hormones were going off the chart and depression started to creep in and I was having a very hard time feeling like myself. BOOM! I had a mental break down which ended up actually being quite refreshing once it was over and I had the chance to get some stuff off my chest with the point making it fully across the finish line.

Which brings us to a couple days ago. My depression has passed for now, my hormones… well I don’t expect them to calm down anytime soon but am feeling more at peace with myself and my body.

I suppose I will leave it at that, until a perhaps future update (hopefully).

Chicken Kabob Marinade & Grilled Caesar Salad Dressing

Now that it’s BBQ season, we have been indulging in grilled kabobs and veg! Today i’m sharing my chicken kabob marinade and my grilled caesar salad dressing.

Kabob Ingredients:

  • 2 Chicken breast
  • 2 tbsp Fresh Oregano
  • 1/2 Lemon, Squeezed
  • 2 Cloves Garlic, Minced
  • 3 tbsp Olive Oil
  • Chilli Flakes (Optional)
  • Salt & Pepper

Kabob Prep:

In a large dish combine your ingredients, oil, oregano, lemon juice, garlic, salt & pepper, chilli flakes and stir until mixed well. Cut your chicken into your preferred kabob size for grilling and add to your other ingredients. Make sure to coat your chicken bits and let marinate for 30 minutes before grilling. If you want to add some onion or other veggie to your kabob that also helps make a tasty variety for this dish!

Caesar Dressing Ingredients:

  • 1 tsp Anchovy Paste
  • 1 tsp Dijon Mustard
  • 1tsp Worcestershire Sauce
  • 1/2 Lemon, Squeezed
  • 2 Cloves Garlic, Minced (or as much garlic as preferred for taste!)
  • 3 tbsp Mayonnaise
  • 2 tbsp Olive Oil
  • 1/2 Cup Parmesan Cheese, Shredded
  • Salt & Pepper

Caesar Dressing Prep:

Whisk together anchovy paste, dijon mustard, worcestershire sauce, lemon juice. Once mixed, add your garlic, mayonnaise, olive oil, parmesan cheese, salt & pepper. Voila!

As for the lettuce if you’re wanting to grill that as well, we use the romaine hearts. Ours were pretty big so we just cut one big heart in half and grilled until the lettuce had a bit of grill marks on it and was nice and warm. Topped with homemade croutons ( I used sourdough tossed in a bit of olive oil, salt & pepper and toasted for 1 – 2 minutes ). While the chicken marinaded I cooked up some bacon for bacon bits and shred some extra parmesan to sprinkle for toppings.

Happy grilling!