Monday, February 27, 2017

Homemade Bagels and Scones, oh my!

Well now that the pregnancy is out I can talk about the current feels!
Last week I was sitting in the waiting room at my OB's office for what seems like the 10th time in one month surrounded by pregnant women, two of them were making small talk and I was listening to a lot of their complaints. I understand that at the end you are tired, sick of being "fat," etc. but this has been something that I have wished I could say more publicly to them... You are incredibly lucky. You might want to use the term "blessed," but I hate that word. I think it is incredibly overused and cliche... and does that mean that those of us who are struggling or who have lost a child are not blessed? Pet peeve. Anyway... they continued all I could think about was not yelling, "for the love of whatever you believe in please stop complaining."  I would take any symptom or side effect to make it to 24 weeks... not even full term... 24 weeks is my goal at this point because my baby can possibly be saved if the worst happens then, we would have the fighting chance my last one didn't have. I can not tell you enough how fortunate you are if you have not been in my position. Sitting at this appointment, 8+ weeks along, the normal excited feeling most people have is clouded by the thought that I could walk into that ultrasound room and something is wrong. That a doctor will be called in for a second opinion and my tiny black and white photo of my gummy bear will be the last image I get of my child. I still have the ultrasound photo of Baby Boy from that awful last appointment and remember when I held him how, albeit bright red and unmoving, his profile looked exactly like that profile picture taken in that room. It's hard to shake at image as I sat there in the waiting room hoping this time goes better. I don't know if I will feel like this the whole time, but I am full of anxiety. People are asking me how I feel and it honestly doesn't matter... am I sick? Yes. Do things ache and are stretching? Yes. But as long as there is a healthy baby forming I'll take whatever symptom I get. So far so good, there's a heartbeat. :)


Fitness-wise I am participating in the Open this year. I really went back and forth, but I thought maybe if I had one good workout that could help the team it would be worth it. Plus I have done it four previous years, can't break my streak! Workout 17.1 went terribly for me... pretty much embarrassing....but I finished and got to judge and cheer on my friends and family. I can't wait to see their hard work play out in their success- it really is a different feeling this year and I am so excited watching them.
My home workouts are still posted and I will update them weekly so keep up!


Bagels, Scones and BBQ Beef Sandwiches...for food prep we are keeping it simple through the open- grilled chicken with rice and veggies for lunch every day. 
Homemade bagels- anyone who knows me knows I look forward to my Friday bagel. I usually get a salt bagel, but sometimes I do blueberry and rub it on a salt bagel because I enjoy the "essence" of salt. hehehe. So today since I was making my own I put salt on my blueberry bagel and the stars aligned and heaven opened up. Turns out that bagels are not hard to make, they are just time consuming because you have to let the dough rise twice basically.

Blueberry Bagels

- 2 tsp Rapid Rise Dry Yeast
- 4 Tbsp Honey, divided
- 1 1/4 Cups Warm Water, divided
- 3.5 Cups All-Purpose Flour (or bread flour)
- 1 1/2 tsp Salt
- 1 Cup Fresh Blueberries

1. Dissolve the yeast and 2 Tbsp honey in 1/2 cup warm water. Let sit 5 minutes.
2. In a large bowl, or using your stand mixer with a bread hook, combine the flour and salt. Make a well in the center and add the yeast, the rest of the water- 3/4 cup, and the blueberries.
3. Knead until you have a soft, elastic dough. Add more flour if it is too sticky. Your dough might be very purple and that's okay. Cover and let it sit 1 to 1.5 hours to rise.
4. Punch the dough down and break it into 8 balls, if it is still too sticky to work with add a bit more flour. Make a whole in the middle of each and place them on a parchment lined cookie sheet to rest 30 minutes.

5. Preheat the oven to 425 degrees. Bring a large pot of water to boil, add the remaining 2 Tbsp of honey. Boil the bagels a few at a time for 2-3 minutes, flipping half way. They will float when they are done. Place them back on the parchment paper as you work in batches.
6. Bake for 20-25 minutes until golden brown. Enjoy!

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 219
% Daily Value *
Total Fat 1 g1 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 427 mg18 %
Potassium 17 mg0 %
Total Carbohydrate 45 g15 %
Dietary Fiber 2 g9 %
Sugars 6 g
Protein 5 g11 %
Vitamin A0 %
Vitamin C7 %
Calcium0 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Lemon Blueberry Scones

Recipe adapted from "Creations by Kara." Where are my pictures?!?! I had a bunch and they are lost :( I will make more and take some! 
- 2 Cups Flour
- 1/4 Cup Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 6 Tbsp Very Cold Butter
- 1/2 Cup Milk
- 1 Lemon, Juiced, (~1/4+ cup)
- 1 Lemon zested
- 1 Cup Fresh Blueberries


1/2 Cup Powdered Sugar
1 Tbsp Lemon Juice

Preheat Oven to 400 degrees.

1. Mix together the flour, sugar, baking powder and salt. Cut in the butter until its in crumbly pieces.
2. Add the milk, juice, zest and blueberries. Mix until a dough is formed. It should be dry enough you can shape it into a circle, and wet enough that it stays together.
3. On a floured surface, mold the dough into a circle about 1" thick. Cut into 8 slices like a pie. Place the pieces 1" apart on a parchment lined cookie sheet. Bake 17-20 minutes. Cool for 10 minutes and then drizzle with glaze.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 224
% Daily Value *
Total Fat 8 g13 %
Saturated Fat 5 g26 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg8 %
Sodium 171 mg7 %
Potassium 17 mg0 %
Total Carbohydrate 32 g11 %
Dietary Fiber 1 g4 %
Sugars 8 g
Protein 3 g6 %
Vitamin A8 %
Vitamin C5 %
Calcium1 %
Iron8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Crockpot BBQ Beef Sandwiches

Adapted from Cooking Light

- 1/4 Cup Brown Sugar
- 1/4 Cup Tomato Paste 
- 2 Tbsp Soy Sauce, or coconut aminos
- 1 Tbsp Chili Powder
- 1 1/4 tsp Salt
- 1 1/4 tsp Black
- 1.5-2 lbs Boneless Chuck roast, fat trimmed 
- 1/2 Red Onion, thinly sliced

BBQ Sauce

1. Combine the sugar through spices. Rub generously over the roast. 
2. Place the onion slices in the bottom of a slow cooker (sprayed with cooking spray). Place the Roast on top and cook on low 8-10 hours. Shred the beef and mix it back with the onions. 
3. Top the buns with beef, cheese and BBQ sauce. Place on a cookie sheet and bake 10-ish minutes at 425 degrees. 

Friday, February 17, 2017

Why I'm not hiding my pregnancy, even after a loss

There seems to be a difference in mindset these days as to wait until the end of the first trimester to announce a pregnancy, or tell people earlier. Probably a lot of this is enhanced since my parents' days because of social media making sharing much more prevalent across the board. There are those that pretty much tell everyone the second they pee on a stick and see the two lines, and those that make it 15+ weeks without a word! I feel like, for most people, there is still a 12 week wait-to-tell and there are the words of caution from parents, grandparents and others who say you should wait mainly because the chance of miscarriage drastically decreases after those first 12-13 weeks. The idea there being that since you haven't told anyone yet, you don't have to tell anyone if you lose the baby and that can be your secret with your spouse. I understand that mindset.... The first time Matt and I were expecting we were so excited it was hard to contain the news that I was pregnant. We had just gotten married and everything seemed so perfect. It was summer so hiding it was easy- I wasn't working so being sick I could do at home, I was in the best shape of my life so I wasn't showing, and we didn't see a lot of people like you would around the holidays. We announced our news at 10 weeks, almost to the "wait until the end of the first trimester" mark, so we thought we were in the clear and off and running, happily ever after, right? Nope, most of you know what happened. Just after 16 weeks my water broke prematurely do to an infection and 6 days later our little boy's heart stopped, I was induced and our dream came to an abrupt end. After much internal debate, I decided to share my story publicly and the outpouring of support was overwhelming. So many people came forward telling their stories of miscarriage and stillbirth and I would have had no idea because they kept it a secret. Losing a child during pregnancy is heartbreaking- it's like going from the highest high to the lowest low. Why do we keep it a secret? Why do we sit alone crying to our spouse, thinking we did something wrong and are a failure, searching the internet for answers and not leaning on friends and family because heaven forbid you would have told them something went wrong?

I think the biggest part of this problem seems to be that we keep pregnancy a secret in the first place. At any given moment, there are probably thousands of women suffering the loss of a pregnancy in silence. It's heartbreaking to think that they are grieving in private, trying to act normal in public, and move on without much support- and most likely the support of strangers found online in chats and groups instead of loved ones. I have cried numerous times re-reading posts and notes people sent to me in support about my own experience, people I hardly know sharing their stories, sending love and sharing stories of positive outcomes after a loss. So back to my original thought...why do we wait to share our happy news? Are we afraid people will find out we are pregnant and then we have to tell them we lost it if the worst happens? If I learned anything from my previous experience it is that you are not in control- sharing or not will not make a difference in the outcome of the success of a pregnancy. I may be alone, but if the worst happens again I want people to know. I want others to know they are not alone if it has happened to them. I want my friends to know that I am not ok and why. More importantly I want to announce early because I want people to know there is hope after a loss. That all these months spent grieving, seeing women with babies, everyone around me seemingly getting pregnant with no effort, baby things everywhere, my emptiness that most people don't understand, still existing has a happy ending after all. And if tragically something happens again I don't want to hide my pain. It is not a failure as a woman, nor an embarrassment that I need to hide. I want to share my pregnancy early because I am so happy there is a rainbow at the end of the storm.

Rainbow Baby Lamberti- Due October 1, 2017 

Thursday, February 16, 2017

Workouts and Meal Prep (Vol.8)- Lentil Soup, Kofta Meatballs and Greek Chicken Bowls

Sorry I have been MIA! Such a busy few weekends- Mara's wedding shower at my house and whatnot. Annie also had a photoshoot for Ram Trucks... isn't she precious? 


Home workouts are still found here-

My workouts! 

I finally finished the Hatch Squat program! Woohoo! The first time I have completed a 10+ week program without missing days or having to start over. Excited to see where my strength is now when I retest. :) 

My workouts in the gym can be found on the @WeAreTheMavens instagram page- They have been hurting, hence the ugly face and crippled arms! 

My meal prep has suffered and Matt and I have been making dinner at night and having leftovers during the day. Definitely not the way I prefer to do things- I have been hungry and stressed. I hate doing dishes and prepping when I get home and just want to spend time with Charlie. This past week I at least prepped my lunches even though dinner was from recipes I pulled offline and from magazines.

Greek Chicken Bowls

Chicken, cucumber salad, rice, and tzatziki sauce

Lemon-Rosemary Marinated Chicken

- 1.5-2lbs Boneless, Skinless Chicken Breast
- 2 Lemons, juiced, 1 Zested 
- 1/4 Cup Olive Oil (I eye-balled it)
- 1 Tbsp Grill Seasoning (I used Salt-Free Mural of Flavor from Penzey's Spices)
- 2 Large Sprigs Fresh Rosemary, finely chopped
- 4 Garlic Cloves, minced
- 1 Tbsp Mustard (I used Spicy Dijon)
- Salt and Pepper 

In a large bag or bowl combine all of the ingredients. Roll the chicken around in the marinade and let it sit 4+ hours. Remove from the marinate and grill or bake the chicken.

Cucumber Salad

- 2 English Cucumbers, peeled and chunked
- 1/2 Pint Cherry Tomatoes, halved
- 1 Small Shallot, finely chopped
- Kalamata Olives, halved and pitted
- 1 Lemon, juiced
- 2 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar
- 1 Small Clove Garlic, grated
- 1/2 tsp Dried Oregano
- Pinch of Salt and Pepper

Combine everything in a bowl and toss to coat in the dressing. 

Tzatziki Sauce

- 1 Cup Plain Greek Yogurt
- 1 English Cucumber, grated
- 1 Clove Garlic, minced
- 1/2 Lemon- zest and juice
- 1/2 Tbs Dill and/or Mint (optional)
Salt and Pepper

Combine and serve chilled.

Kofta Meatballs

(served in lunches with roasted broccoli, rice and hummus)
- 1 lb Lean Ground Beef
- 1 lb Ground Pork (or another lean meat like lamb, or even more beef)
- 6 Garlic Cloves, grated using a microplane
- 1 Tbsp Fresh Ginger, grated
- 1/2 Sweet Onion, grated
- 1/4 Cup+ Fresh Parsley, chopped
- 2 Tbsp Ground Coriander
- 1 Tbsp Ground Cumin
- 2 tsp Salt
- 3 tsp Ground Cinnamon
- 1 tsp Allspice
- 1/2 tsp Cayenne Pepper (less if you don't like spicy)
- 1/2 tsp Black Pepper
- 1 Egg

Preheat the oven to 350 degrees

1. Combined all of the ingredients in a large bowl and mix with your hands until just combined.

2. Roll into 1.5-2" sized balls and place on a parchment or foil-lined baking sheet.

3. Bake for 20-25 minutes depending on the size of your balls.


Lentil Soup

This was a delicious soup I used to make when I was vegan... try it! Matt and I had it with sandwiches- seriously so good! 
Original Recipe here:

- 2 Tbsp Olive Olil
- 1 Sweet Onion, finely chopped
- 2 Carrots, peeled and Chopped
- 4 Garlic Cloves, minced
- 2 tsp Cumin
- 1 tsp Curry Powder
- 1/2 tsp Dried Thyme
- 1 28-oz Can Diced Tomatoes
- 1 Cup Lentils (brown or green), rinsed and picked over
- 4 Cups Broth- vegetable (or chicken if not vegetarian)
- 2 Cups Water
- 1 tsp Salt (or more to taste)
- Lots of freshly ground Black Pepper
- Pinch of red pepper flakes
- 1-2 Cups Fresh Kale, chopped, stems removed
- 1/2 Lemon, juiced

1. Heat the oil in a large dutch oven over medium heat. Add the onion, carrots and garlic. Saute until the onion is translucent, about 5 minutes. 

2. Add the spices and stirr until fragrant- about 1 minute. Add the tomatoes, lentils, broth, water, red pepper and salt. Bring to a boil, reduce heat, partially cover, and simmer 30-45 minutes until lentils are tender. 
3. Transfer 2-3 cups to a blender. Using a towel over the top so you don't burn yourself, puree the soup and add it back to the pot. Add the kale and cook 5ish more minutes until it softens. 
4. Add the lemon juice and pepper, taste for seasoning. Enjoy! 

Crockpot Chicken Parmesan-

I didn't try this, but Matt did and ate it with gluten free noodles. Recipe found here:

Lemon and Dijon Mustard Baked Salmon with Roasted Sweet Potatoes and Broccoli- 

the idea came from here:

Cooking Light- Chicken and Chile Hash 

I loved this!  Recipe found here: