Moving along with #Pregnancy Journal Week 13

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How Far Along: 13 Weeks (or…13 weeks 5 days)Due Date: June 22^nd, 2013Boy or girl: Wedon’t know thegender yet.Bump Picture: Lookinggood… Ha ha ha!... I am hoping that if I keep telling myself this that I won’t mind thepasty drained exhausted look that I am sporting quite so much. Once again my son is my photographer and this was the least blurry picture out of the 10 or 12 that he took :)
Baby Development: Fingerprints have formed and his/her body is starting tocatch up with her head — which makes up just a third of her body size now. Mybaby is almost 3 inches long and weighs nearly an ounce. Baby is formingvocal chords and teeth too!

Symptoms: I am still suffering from morning sickness, but it is starting to takeplace just in the morning and I have noticed that if I start to get nauseoussnacking helps. My doctor asked if I would like to be on Zofran (which is theanti-nausea medication they gave me when I was pregnant with Steven and couldn’tkeep down anything). I declined because I am hoping to be done with my morningsickness in a week or so. Fingers crossed!
Currently craving: Jimmy Johns, PICKLES, and eggs.
Currently Avoiding:  spaghetti sauce still makes me wantto puke. I don’t know why but I have not been able to eat spaghetti in thefirst trimester with any of my pregnancies.
Belly button status: In
Movement: No movement to date. But it is stillreally early for me to feel any movement.
Names: I have a baby girl name picked outand my husband has a baby boy name picked out (although we do not agree on it)…I am starting to warm up to his boy name though.
Any appointments?: Mynext appointmentis in four weeks and we should be scheduling my gender revealing ultrasoundthen!  
Any baby related purchases?: noneso far.
Other: Iwas really excited with my last visit to my OBGYN office because I got to hearthe baby’s heartbeat clearly for the first time. I was not able to hear the heartbeat at my 10 weekappointment with the fetal Doppler machine., but at my 14 week appointment(which I had to make a wee bit early thanks to the holidays) I was able to hearthe heartbeat loud and clear!

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Happy New Year: Hopes and Goals for 2013

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2012 was a busy year for my family.

• We sold our townhome and bought a new home closer tofamily. The move was interesting with two little ones around directing trafficand giving directions.  We have beenfixing up the new home to meet our style and needs, and that in itself is awork in progress.
• Sadly, a very dear member of my family passed away thisyear {love you Grandma} and I flew to Los Angeles to say my goodbyes.
• I was lucky enough to be able to attend BlogHer12 in NewYork and even had time enough to make a little vacation of the trip.
• We found out this year that we will be expecting a newbaby come June 2013 and we are thrilled!

These are just some of the major events of 2012 and I canhonestly say that I had a very blessed 2012. I cannot wait to see what 2013 hasin store for my family.
What are you hoping for in 2013? Do you have a resolution or a goal forthe coming year?
I am not a real believer in New Year’s resolutions. Ibelieve that if you truly wanted to make a change it would not matter what thedate was… you would make the change. I believe that people make resolutionsonly to break them within the first week of the New Year, most the first day. Ido not make New Year’s resolutions. I make goals, things I hope to accomplishand ways to work towards my goals.
Something I am constantly working on is my patience. Ihave no patience when it comes to certain things and have a tendency to be alittle too type A personality attimes. I am my own worst critic, as I should be. You cannot grow and change ifyou do not think that there is need for growth.
For myself, I am hoping to have an uneventful pregnancyand to deliver a healthy happy baby in 2013. I am hoping to become a bettermother and wife by working on my patience and my need to constantly be incontrol {let go, let God}.
For mankind, I am hoping that people will wake up to therealization that we are all human and that it does no good to hurt one another.Treating one another with kindness and living life with integrity, grace, andhumility will bring you more peace and happiness than holding on to bitternessand anger. Forgiveness is divine, and although it is not easy to come by it isworth striving for. We can begin by embracing manners and common courtesy onceagain and by treating others respectfully. Lead by example. I know that this issomething I will be very aware of this following year and I hope others are aswell.
So I ask again, what are you hoping for in 2013? Do youhave a resolution or a goal for the coming year?
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Egg-Free Recipes: World's Greatest Vegetable Broth

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1 pound celery1 1/2 pounds sweet onions1 pound carrots, cut into 1 inch pieces1 pound tomatoes, cored1 pound green bell pepper, cut into 1 inch pieces1/2 pound turnips, cubed2 tablespoons olive oil3 cloves garlic3 whole cloves1 bay leaf6 whole black peppercorns1 bunch fresh parsley, chopped1 gallon waterPreheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them! Amount Per Serving  Calories: 133 | Total Fat: 4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

World's Greatest Vegetable Broth

Servings Per Recipe: 8

Amount Per Serving

Calories: 133

Total Fat: 4gCholesterol: 0mgSodium: 131mgTotal Carbs: 23.3g    Dietary Fiber: 6.6gProtein: 3.5g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Mom's Baked Beans I

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2 (28 ounce) cans baked beans2 onions, cut into wedges1/4 cup molasses1/2 cup barbeque sauce1 tablespoon liquid smoke flavoringPreheat oven to 325 degrees F (165 degrees C). In a 3 quart casserole dish combine beans, onions, molasses, barbecue sauce and liquid smoke flavoring. Bake in preheated oven for 2 to 2 1/2 hours, stirring every 20 minutes. Amount Per Serving  Calories: 192 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 11

Amount Per Serving

Calories: 192

Total Fat: 1.8gCholesterol: 0mgSodium: 619mgTotal Carbs: 41.9g    Dietary Fiber: 6.2gProtein: 7g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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Santa's Panforte

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This nut and dried fruit chunky, sweet and chewy treat I assure you is highly addictive. The little bites will keep at room temperature for up to three months if wrapped well in plastic wrap and up to a year if kept in the fridge I am told by Zel Allen, the author of Vegan for the Holidays, from which book this recipe is adapted. This means you could get a jump start on your Christmas baking and I foolishly thought that if I made up a batch back in September, I would have some left over for Christmas. Uh, no. They didn't last for even a month, especially as I had friends and family around to enjoy them too. Darn, I'll just have to make them again.

Though an ideal holiday treat, I think you ought to have them on hand all year around for a quick and really rather healthy snack. When visitors drop by, you won't have to fuss and bother, but just serve up a few squares of this heavenly bark.


I also highly recommend Ms. Allen's book for creative and unique solutions for holiday meals that are sure to please everyone. It often can be difficult to come up with special meals at holiday time that us pesky vegetarians and vegans will enjoy that will also please the carnivores at the table too, but this book, that I have written about before, not only makes it easy but especially enjoyable.

Jac is hosting this month's edition of No Croutons Required and the theme, as is tradition for December, is to submit a festive photo. This is my contribution.

Santa's Panforte

Recipe by Lisa Turner Adapted from Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year's Day Published on December 2, 2012 Sweet and chewy fruit and nut candy, great for serving in the holidays Print this recipe Ingredients: 2 cups pecans 2 cups walnuts 1 cup almonds 1 cup dried apricots, finely chopped 1/2 cup dates, pitted and finely chopped 1/2 cup prunes, finely chopped 1/2 cup dried cranberries 1/4 cup dried cherries 1 cup spelt or unbleached white flour 1 1/2 cups brown sugar, divided 2 generous tablespoons ground cinnamon 1 cup agave syrup icing sugar for coating (about 1 cup) Instructions: Line 3 8-inch baking pans with parchment paper. Preheat the oven to 350 degrees. On a baking sheet, scatter the pecans, walnuts and almonds and toast them for about 10 minutes, stirring occasionally, until they darken a few shades. Transfer to a large bowl and let cool. When the nuts are cool, stir in the dried fruits, flour, half of the brown sugar (3/4 cup), and cinnamon. Now make the syrup. Combine the agave with the remaining 3/4 cup of brown sugar in a medium saucepan and stir well to combine. Attach a candy thermometer to the side of the pan and simmer over medium-high heat without stirring until the thermometer reads 230° (110°C) — this should take about 5 minutes. Pour the syrup into the nut and fruit mixture and, using some arm power, stir until everything is well combined. Divide the mixture between the three prepared baking pans and pack down with a spoon. Bake in a preheated 325° oven for 25 to 30 minutes. Let cool before removing. Gently peel off the parchment paper and then dust your hands with icing sugar and use to coat the slabs. Using a sharp knife, cut the slabs into small pieces. Cover and store at room temperature for up to 3 months or store in the fridge for up to a year. Makes about 45 to 60 pieces

More ideas for holiday treats from Lisa's Vegetarian Kitchen:
Walnut Nanaimo Bars
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Chocolate Nut Butter No Bake Fudge
Rum Balls

On the top of the reading stack: Simply Satisfying by Jeanne Lemlin

Audio accompaniment: minilogue

Chocolate Quinoa Ricotta Bread

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For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay