Bumps, Bras and Baby

Posted on May 15, 2013 by munchiesandmunchkins

I’m just into the second trimester of my pregnancy and unfortunately still feeling pretty lousy but I do have the odd day here and there where I feel fine so for that I am extremely grateful. I think I’ve stopped losing weight and my belly is most definitely there for all to see..wooo I do like a good baby bump. I am still at the stage however where I feel fat rather than obviously pregnant so no bump shots just yet sorry. I will however share with you this awesomely clear photo from our check up scan on Tuesday:

All is fine with baby and if all continues to plan we won’t need another scan until 20wks which is a big relief.

I haven’t had any real obvious cravings yet although lemonade lollies have helped a lot with the nausea. My food aversions aren’t quite as extreme as they were a few weeks ago and I’m managing to eat meat again finally. Tiredness isn’t too extreme really but on the days where I’m sick I get pretty worn out quickly. 4pm seems to be my only really difficult time when it comes to keeping my eyes open.

Izzy is coping well with the more tired/less energetic mum and has been opting for lots of cuddle time. She also loves to stroke my belly and kiss it saying ahhhhhh baby. I really don’t think she gets it but its rather cute.

During the pregnancy so far I’ve been really lucky to receive items from a number of pretty amazing brands such as Blossom mother and child, Seraphine, Isabella Oliver and Bravado to review for the blog. Look out for reviews over the next few months, I promise to included lots of pics and honest opinions.

First up I want to tell you about a bra I was sent from Bravado following a twitter appeal for pregnant/nursing bloggers. When I opened the packaging I was a bit disappointed ( sorry I said I’d be honest) as it was a rather shocking pink. The colour was a limited edition and I can imagine a lot of people loving it but pink isn’t really my thing. Anyway initial opinion set aside I immediately removed my current instrument of torture and tried it on and it was instant bliss. It seriously is BY FAR the comfiest bra I’ve ever worn – it was also at a point when my pregnant chest was at its most tender and it felt like a comfy blanket supporting my dear friends. I’ve worn it under outfits ( when the pink can’t be seen ) also to bed.. its the only bra I’ve been able to wear to sleep lately and also just for lounging around the house. It offers a lot more support than most maternity bras I’ve tried and gives a great shape too. It washes very well too. I’ll keep you posted on how the bra holds up throughout the pregnancy. The one I was sent to try is: Body Silk Seamless Nursing Bra The colour I have is no longer available but it’s available in a range of others.. I’m quite tempted to purchase the black.

I’ll post pics when I take some bump shots but for now my bed is calling.

Night x

*I was sent the bra for free to review in exchange for my honest opinion.

Lucy’s Not really Macaroni Cheese

Posted on May 12, 2013 by munchiesandmunchkins

I am very happy to share with you another guest post from the very lovely Lucy. If you follow Lucy on twitter ( @Lucy_SG ) you will know she makes delicious family food on a regular basis and most days will see a mouthwatering tweet with the hash tag #tweetwhatyoueat. Anyway today sees a really comforting, homely recipe that she has been making for a long time. Thanks Lucy for another delicious recipe which I will certainly be trying when I’m over the worst of this darned morning sickness!

Lucy’s Not really Macaroni Cheese

The title of this recipe is such because I can honestly say I have never in my life bought a packet of macaroni. So this recipe has only ever been made with fusilli or penne. Since having children, I always use wholewheat fusilli and there is really no difference between this and ordinary pasta. But you can pretty much use any pasta you like.

This is the very first recipe I ever attempted on my own. My mum is a wonderful, hearty home cook and when I was young, the kitchen was very much her domain so opportunities to cook for myself were scarce. She worked nine-to-five and my dad worked shifts that often meant, come the school holidays, he would emerge from his murky pit ravenously hungry at strange times of the day. He’d eat weird stuff like mahoosive serving bowls of cereal or entire packets of jumbo rice cakes. My mum had a tiny cupboard in the kitchen stuffed full of slightly crusty-round-the-edges 1970s cookbooks, so one day I pulled one out, found a recipe for macaroni cheese and made it for my dad. I remember hovering over the pans, checking the recipe every ten seconds, fretting and fussing. What if I destroy my mum’s pans? What if it’s a disaster? What if I’ve got all the weights wrong? But it worked! And he liked it! He said it was better than the pasta my mum made! This was my first experience of the utter pleasure to be had from other people enjoying my cooking.

My version has been tweaked a thousand times since my first attempt in my early teens. I know it by heart and often chop and change what I add to it but the basic recipe is still much the same.

Ingredients:
6oz pasta
1oz butter
1oz flour
½ pint milk
6oz strong cheddar, grated
1tsp English mustard
Pinch of pepper

Method:
Stick the oven on to pre-heat at 200 degrees. Boil the kettle and pour it straight into a pan to cook the pasta. While the pasta is bubbling, get a larger pan and melt the butter on a medium heat. Once melted, add the flour and combine to make a dough. It won’t look pretty but squidge it around the pan a bit for a few seconds to cook.

Gradually add the milk, each time combining it with the dough. Use a whisk if need be but keep working it so it has as few lumps as possible. Once it’s all combined, keep stirring it until it’s smooth and starts to thicken up.

Check your pasta. You do not want it to be fully cooked or it’ll end up pappy later on. At this point you can add peas, broccoli or cauliflower to the pan for the last few minutes of cooking if you feel like it.

When the sauce has thickened up sufficiently and you see one or two bubbles popping on the surface, remove it from the heat and add nearly all of the cheese.

Keep some back for sprinkling on top. Stir it in until melted, then add the mustard and pepper. You don’t need any salt, as the cheese is already quite salty. At this stage, you could add some pre-cooked ham or bacon or some fried mushrooms. Or not. Up to you.

Drain the pasta/veg and tip into the pan with the cheese sauce. Give it a good stir and transfer the whole lot to an ovenproof dish. Sprinkle the top with the remaining cheddar and some parmesan for extra crunchy bits. A little cayenne pepper on top or some slices of tomato are special if you’re feeling a bit fancypants.

Bake in the oven at 200 degrees for 20 minutes or until the top is all crispy and scrumptious. Serve with garlic bread or a side salad. It will be a gazillion degrees when it comes out of the oven but it’s well worth burning your tongue on account of it’s amazing tastiness.

All wrapped up. Cupcake wrapper review

Posted on May 8, 2013 by munchiesandmunchkins

I was recently sent some cupcake wrappers to review from Paper Themes

Pretty cute yes?

I was impressed by both the quality of the wrapper and the pretty designs, there is something to suit most tastes.

This design would be good for an afternoon tea style baby shower:

And cute for a foodie wedding:

All can be personalised with names and dates so perfect for making that special day your own.

The above designs currently have 25% off too. Bargain.

To see the rest of the designs click here

Rhubarb, Orange and Vanilla Jam

Posted on May 8, 2013 by munchiesandmunchkins

Last year I was given a huge bag of fresh rhubarb from Izzys gran but I’m not really a massive fan of it on its own. I made some of it into a crumble and then I decided to make the rest into jam but I didn’t want plain old rhubarb jam so I used vanilla infused caster sugar and orange zest & juice to make it extra special.

You will need:

1kg of fresh rhubarb, washed and diced
100ml of orange juice
100ml of water
Zest of 1 Orange
400grams of vanilla infused caster sugar or 400g of caster sugar and seeds of 1 vanilla pod

Combine all ingredients in a heavy based saucepan over a medium heat for approximately 50 minutes or until thick. Ladle into sterile jars and seal.The jam will thicken more as it cools.

Store in the refrigerator.

If giving jam as a gift to friends/family or in a hamper as I do at Christmas time why not get some special labels made up to make it look extra special? Labels

Hampers I made last year, including home made jam!

*This post contains paid content

You make me smile

Posted on May 7, 2013 by munchiesandmunchkins

You are just 19 months old but sometimes you seem so wise. Like when you put your hand on your chin and say “Hmmmmm”

Every morning when you see my bare belly you point and say “Baby..hiyaaaaaaa” this is normally followed by an air kiss and a big mwah sound. You will be a fabulous big sister.

I can’t believe how much you have changed in the past month. You shock me daily with your new words and your fumbling sentences.

My favourite today: “Maaaaaaam…what you doing?”

You say gone or goned a million times a day. When I pull my top down over my stomach you say “Baby gone” when one of us leaves the room you say “Mammy/daddy goned me” tonight I asked you where daddy was and you said “gone work” – you are so clever.

If you drop a toy or some food you say “Oh no no no” in the saddest voice.

You are so good when we go out and you will eat nearly every piece of food we put in front of you but you are mischievous and stubborn in the cutest of ways. You know when you are doing something naughty and you look at me and say No even before I do – unfortunately this doesn’t mean you stop doing it. I can see your determination already and I can only imagine some of the tantrums that could be in store for us but I love your spirit.

Sleep is still pretty good for us. You still nap for around 90mins – 2 hours at midday and you sleep most nights from 7pm-8am. Most nights you ask to go to bed just before 7.. You don’t stop during the day so you must get awfully tired – just before bed we have baby cuddles where you lie in our arms like a baby. You are a big fan of this. You love your morning play in your cot with your special upstairs toys and it means occasionally we have a nice lie in. Thanks for that

On days when I feel pregnant walking through lead tired and sick of feeling sick you seem to sense it and come over for cuddles and kisses much more than normal – my special girl.

You are so happy when you see us each morning and I hope that never changes.

You love your grandparents and your aunts/uncles and cousins. You are surrounded by love and you revel in it. You know when we get closer to Grandma or Nanas house and you tell us – this is new and amazed us.

You are a big dog lover and I can see us having to indulge this and buy you one when you are older. It also makes me a little wary as you always want to cuddle them.

You have nearly all your teeth and they look so darn cute.

You still love In the Night Garden and Mr Tumble who I imagine you will be so excited to see at Camp Bestival ..you love music and dancing..especially when we say freeze and you hold your pose just like they do on Show me Show me. You like the TV but we limit it and you love to play much more.

Daddy takes you out on his bike and he’s teaching you to skate..most days you are a real Daddy’s girl but I can live with that.. I know you love your mammy.

If Dad leaves to go to work within 5 minutes you will come to me and cuddle for the longest time as if you don’t want me to leave too.

You can now say Clock more or less correctly. It occasionally sounds a bit different. This is amusing.

I can’t wait for the baby to arrive and complete our family but I am loving this time too. With just you being you. I’m glad we have had this time.

I only wrote an update about you a month or so ago and this may never interest anyone else but me and you but this is for YOU. One day I will let you read this so you will know that every day you make me smile, make my heart burst with love and make us both so very proud to be your parents.

Silent Sunday

Posted on May 5, 2013 by munchiesandmunchkins

Cinco de Mayo – Discovery challenge

Posted on May 2, 2013 by munchiesandmunchkins

Ok so we are a little early for Cinco de Mayo but we were sent some lovely goodies from the people at Discovery and I actually felt well enough to cook last night – I don’t know if this will last as my morning sickness has been pretty rough so I took advantage of a nausea free body and cooked!

We were sent a fajita kit which contained: 8 flour tortillas, salsa and fajita seasoning. We were also sent garlic and herb sour cream and Cajun season n sauce.

Firstly I got to work on a side dish to accompany our fajitas. Part of this challenge was to create a new recipe using some of the ingredients we were sent so I decided to make Fajita spiced parmentier potatoes.

You will need:

4-5 medium sized potatoes
1/4 packet of Fajita seasoning
Olive oil

Preheat your oven to 200.Firstly put a pan of water onto boil. Then dice your potatoes so they look like this:

You could peel them first but I never bother. Put your potatoes in your pan of water and let them bubble away for 5 minutes. Whilst your potatoes are cooking put a large glug of olive oil in a baking dish and place in oven to warm.

Drain your potatoes thoroughly and set aside. Get your baking dish out of oven and tip your fajita seasoning into the oil and mix well. Add your potatoes stirring to ensure they are all covered in the spicy oil and return to oven for 25-30 mins.

Whilst your potatoes are in the oven get to work on your fajitas:

You will need:

Packet recommendations: 3-4 chicken breast, 1 onion and 2 peppers

What I used:

2.5 chicken thighs – boneless, skinless and fat trimmed. Cut into strips.
1 large green pepper cut to strips
1/2 a large yellow pepper cut to strips
1 large red onion chopped roughly
1/2 pack of fajita seasoning

Firstly add some olive oil and fajita seasoning to your hot griddle pan or frying pan then add your chicken and add some more seasoning until fully covered. When the meat is well browned add your peppers and onions and cook until meat is fully cooked through. Thighs take longer than breasts in my opinion.

Warm your tortillas as directed on packet ( I prefer to griddle them to get the nice effect but last night I was lazy and microwaved) we used 6, he had 4 I had 2.

Get your potatoes out of oven, they should look like this :

The chicken in its sizzle pan:

The potatoes were gooooood:

And Cider for him.. Non alcoholic cider for me:

Fully loaded:

So that was last night…fast forward to tonight and I again felt well enough to cook so I decided to try the Cajun season and sauce and a new recipe for fajita seasoned tortilla chips.

Firstly I marinated 3 chicken thighs in the Cajun seasoning and some olive oil and refrigerated it for a few hours. I tend to marinate chicken in the packet..saves getting raw meat on another dish. Other than this step I pretty much followed packet instructions.

When I was almost ready to cook I cut my two leftover tortilla wraps from last night into triangles, placed them on a wire rack and brushed them with a mixture of olive oil and the leftover fajita seasoning.

I set them aside while I boiled water and put my rice onto cook them griddled my chicken thighs whole until browned.

I then cut into strips and put back in the pan to ensure they were thoroughly cooked prior to adding my sauce. When the chicken and rice were almost ready I placed my tortilla chips in a preheated oven for around 5 minutes. Keep an eye on them as I may have slightly overdone mine.. Although they still tasted pretty awesome.

Serve your Cajun chicken on top of rice with a dollop of garlic and herb sour cream and coriander.

Dip your chips into the sour cream or the Cajun sauce or a combo of both. Delicious.

* please note there is Parsley in above pic and not coriander as I ran out!

I’ve used Discovery products before and have to admit that as always I was impressed. Their products are easy to use and pretty tasty. I hope you have enjoyed reading about my meals and the two new recipes you can create using leftovers. I highly recommended the garlic and herb sour cream if you fancy a change from the normal sour cream as its really good!

Enjoy Cinco de Mayo and get creative in the kitchen!

* I was given these products by Discovery in exchange for an honest review. All opinions are my own.

Munchies & Munchkins

Long time foodie, first time parent.

Bumps, Bras and Baby

Lucy’s Not really Macaroni Cheese

All wrapped up. Cupcake wrapper review

Rhubarb, Orange and Vanilla Jam

You make me smile

Silent Sunday

Cinco de Mayo – Discovery challenge

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