One of the most common questions Wes gets regarding my pregnancy is “how bad are her cravings?”
I would have to say he has had it pretty easy. Really the only odd craving I’ve had where he had to go with me was that one time back in the first trimester when I desperately needed to go to a Chinese Buffet. I’m pretty sure Wes dropped to his knees and started saying thank you prayers the moment I announced that craving.
Unfortunately for him, it has only happened once.
Other than that, there really haven’t been cravings. But, I have been eating a lot more of certain things, namely citrus. I can’t seem to get enough. Lemon flavored anything tops my list.
Recently we went to a Greek buffet (ok, so we like buffets….) and they had the best tabbouleh. It was chock full of parsley and lemon. I would say about 50% of my plate real estate was taken up by the tabbouleh. I absolutely had to recreate it.
I also made a super easy dill dip to go on top of it. That part is completely optional, but I had a whole bunch of fresh dill in the fridge just waiting to be used.
I opted to use quinoa in my tabbouleh, but you could sub in cous-cous, bulgar, or pretty much any other tiny grain. However, I personally think quinoa is the bee’s knees.
It comes together in about 5 minutes with the help of a food processor and is the perfect accompaniment to greek wraps, which we’ve been eating all. week. long.
And go crazy with the lemon. It really makes this dish pop.
This week also marks the last week in the second trimester. We are under 100 days now and a few days over 26 weeks. I can’t believe we are this much closer to meeting our little girl.
I’m still waiting for the day when a stranger asks if I am pregnant. Wes and I are also very excited about our baby shower in the Woodlands this weekend. We can’t wait to catch up with friends and family.
Baby Girl C has been very active this week. She has taken to rolling from one side to the other, and especially enjoys nudging me a bit after I’ve eaten some ice cream. Looks like she will share my Blue Bell addiction.
Nothing wrong with that.
- 1 1/2 cup cooked quinoa (about 1/2 cup dry quinoa & 1 cup chicken stock)
- 1 zucchini
- 2 roma tomatoes
- 10 sprigs green onions
- 2 cloves garlic
- 3/4 cup parsley
- 1 large lemon, juiced
- In a food processor combine zucchini, tomatoes, green onions, garlic, and parsley. Pulse until finely chopped.
- Pour vegetables into a large bowl. Add in cooked quinoa. Squeeze lemon juice on top. Sprinkle in salt to taste.