WK 6: First Ultrasound, Am I Still Preggo?, and RECIPE!

What an exciting day!  Jese and I got to see our little embryo's heart beating today!  It was pretty awesome!

So far my pregnancy has been extremely easy.  My only real symptom is being REALLY bloated ALL the time, and tired ALL the time.  I actually took another pregnancy test a few days ago to make sure I was still pregnant because of how many symptoms I lack.  Because I am a paleo snob I will claim that I am not nauseated due to what a great diet I eat daily! ;-)  (haha I think I am asking for trouble with that comment! God has a great sense of humor, I am sure!)

Per the "Healthy Baby Code" by Chris Kresser (chriskresser.com) there are a lot of things I need to eat during the day to give the embryo a complete and healthy start in life.  I just can't seem to fit it all in with the bloating.  I have found that if I eat a normal size meal I feel uneasy and HUGE for the rest of the day.  The last few days I have been eating small snack size meals every 2-3 hours and its really helping.  Although, if I am delayed in eating I feel really sick/tired fast.  Timely eating is very important when eating real food from the earth rather than salt/sugar/chemical added crap food from a box.

Here's a recipe I have tried in the past but forgot about until last night!

It's Paleo "Spaghetti"!

Ingredients:
1 Spaghetti Squash (big, yellow, oval squash thingy in produce department)
1 pound ground bison, grass fed beef, or turkey
1 bottle Paleo spaghetti sauce (I used a Prego variety (no pun intended) that had no added salts, sugars, or things I couldn't pronounce or recognize as food!)
2 tomato diced
1 onion diced

Preheat Oven to 375 degrees F.

Sauce: Brown your meat in a large skillet over medium heat, then add spaghetti sauce, tomato's and onion.  Let it sit and simmer while you cook your "pasta" (aka spaghetti squash).

"Pasta":  Cut your squash in half from top to bottom.  Dig out all the seeds/innerds and discard.  Place both halves on a cookie baking sheet face down.  Pour enough water onto the pan so the squash is sitting in a shallow pool.  Bake at 375 for 40 minutes or until you can easy press a fork into the side of them.  Pull out and let cool for a while because those suckers are gonna be HOT!  Once they cool enough to handle take a fork and scrape the inside of the squash out into a bowl.  It will come out looking like angel hair pasta.

Top your "pasta" with your meat sauce and enjoy!