It’s been a while since I posted and it’s for a good reason. I had a baby! And if any of you has ever had to deal with a high risk pregnancy and then a newborn you would understand why I’ve been MIA. First off my pregnancy became high risk in my third trimester because my blood pressure kept creeping up higher and higher. This could cause pre-eclampsia, a very serious diagnosis that can severly harm you and the baby. It can shut down your organs, cause a stroke or heart attack, and cause organ failure and brain damage in the baby. Very severe cases can lead to death of the mother and her baby, so I took it reeaaalll easy at the end of my pregnancy.
But the beginning of June my little girl Lilliana was born happy and healthy! You guys, this is a true blessing, considering during my cancer treatment I was told I’d probably never be able to have children. But anyone who’s fought for their health knows it’s about defying the odds and fighting to have the best life possible. Thats not to say though that I’ve been walking on a cloud the past two months. There has been plenty of lost sleep, diaper changes, spit ups, non stop crying episodes, and lots of cleaning and laundry. There are days I looked like a zombie from the Walking dead and probably could have scared the cloak off the grim reaper! But I wouldnt give it up for the world!
As far as my fibromyalgia goes, its definetly been creeping back slowly, but not in full force. Between breastfeeding and all the crazyness that comes with baby (as mentioned above) my body has taken a beating. Unfortunatly, this also means no medications or “herbal” alternatives while breastfeeding. We don’t want to harm baby. So my diet has been my main source of keeping my body balanced. Lots of healthy proteins, greens, and fruits. As usual I’ve been tring to avoid gluten and sugar not only because it’s healthy for baby and I but so that it also prevents me from having a fibro flare up. Last nights dinner is a perfect example of what my diet has been like lately. My husband has been helping out with the cooking and makes this awsome broiled salmon. It’s so good that I’m having the leftovers for lunch today. Salmon has soo many health benefits too, I could seriously eat this meal every day y’all. Check out the recipe below!
Also to come, I’ll be posting my new skin care routine, as I had to switch it up with all the hormonal crazyness with having a baby, and I’ll also be posting my post baby workout routine which is low impact, so it is easy for those who are also looking for something fun and not too intense. The baby weight is not going to fall off by itself! (even though celebrities make it look like it does, ugh!)
So here it is, my husbands yummy broiled Salmon. Easy to cook and seriously delicious!
Broiled Salmon with green beans and spaetzel:
- 4 ( 6oz) Salmon Filets
- 3 Tbsp of Virgin Olive Oil
- 1 spice pack of McCormick Grill Mates Korean Bbq flavor.
- If frozen, take out filets and let them thaw in fridge for 24 hours. If refrigerated, take filets out 15 min before prep to bring to room temperature.
- Once at room temperature, put filets in large mixing bowl. Pour Olive oil over saturating each filet. Add flavor packet and be sure the spices cover each filet.
- Cover bowl with plastic wrap and let it sit and marinate for 20 mins.
- Remove fillets from marinade, discard marinade, or for more flavor, place some on the pan. Place fillets, skin side down, on a rack coated with cooking spray (or oil/marinade mixture) in an aluminum foil-lined broiler pan.
- Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
- Let cool for 5-10 minutes and serve.
We served this dish with a side of green beans and spaetzel. Since we don’t have as much time as we used to we heated up Birds Eye brand that can be found in the freezer section of your grocery store. However, if your in the mood to go full blown Martha Stewart here’s a recipe from Taste of Home thats easy to make.
So that’s it! I’m going to go and prep for tonight’s dinner. It’s another favorite in our house so you’ll have to check back in when I post the recipe in the coming days.
Hope you guys are enjoying your summer!