Things have been going much, much better in the symptom, food and exercise department compared to how I felt throughout the first trimester. I’ve had a much healthier appetite and have been able to cook a lot more than I was in the beginning. I still have my indulgences but sticking to the Paleo or just a whole foods diet has been so much easier. I actually craved carrots and hummus this week and I ate a salad!! This was the first whole salad I’ve had since about 6 weeks pregnant so I was pretty excited. I’ve been eating lots of eggs on top of breakfast sausage from the Farmer’s Market, sweet potatoes and shredded Brussels sprouts for breakfast, tons of strawberries, grapes and apples (dipped in peanut butter) and meat and veggies for dinner.
Even though I have had more energy to cook, I’m still trying not to push myself and think of ways to use things in my freezer or turn leftovers into something different to save time in the kitchen. This week I made a whole chicken in the crockpot for dinner one night and used leftovers to make Cobb salads for lunch. I’ve also been using the veggies from that night for my breakfasts. Then I used leftover pulled pork from my freezer for this delicious pizza recipe.
I’ve also had a much easier time exercising now that I’m in the second trimester. I’m still not working out as much as I was before being pregnant, but I’ve been able to do some pilates, walking around the neighborhood, more housework and some strength training. I found a ton of free prenatal workouts on YouTube that I’m excited to try out. I also took a Prenatal Yoga class at Eastside Yoga last weekend that I loved! I’ve taken yoga off and on throughout the years and was excited to try it again now that I’m pregnant. There were ladies in that class that were either passed their due date or very close to it, which gave me a ton of motivation. The class wasn’t as hard as some yoga I’ve taken for obvious reasons, but it was perfect and I think it will be great throughout my entire pregnancy. I just hope to still be able to do it up until the end!
I have also noticed a more significant baby bump over the last week. Around 14 weeks I really felt like it was noticeable. Regular pants are definitely out the window unless I wear a belly band or use the hair tie method. And I’ve broken out my maternity leggings which rock. I’ve also been more comfortable in dresses and maxi skirts than anything. I just don’t like anything around my waist that’s even remotely tight, too uncomfortable. Most maternity things are still a little big for me but I have a few key items that I think are going to come in handy over the next 6 months or so.
Onto the recipe. This is seriously delicious. I didn’t make my own BBQ sauce which you could do and I already had cooked pulled pork handy so it was super simple to pull together. The spaghetti squash I bought was huge so it really was more like a spaghetti squash casserole instead of a pizza but it was so good. I just devoured my leftovers for lunch and am wishing we had more left…hopefully Joe won’t care if I make it again next week. 🙂
BBQ Pork Spaghetti Squash Crust Pizza
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Main Dish|
- 1 spaghetti squash (roasted, instructions below)
- 1 egg
- Smoked paprika (to taste)
- Garlic powder (to taste)
- Salt and pepper (to taste)
- 1/2 cup BBQ sauce (homemade or store-bought, plus extra for serving)
- 1 cup cooked pulled pork (instructions below)
- 1 cup mushrooms (sliced)
- 1/2 cup cheddar cheese (shredded, optional)
- 1 tablespoon cilantro (chopped)
Spaghetti squash makes a great gluten-free crust for this delicious BBQ pork pizza.
|To roast spaghetti squash, preheat oven to 375 degrees F. Place whole spaghetti squash in a baking dish and roast for 45-60 minutes or until tender. Let cool. Cut squash in half lengthwise, scoop out the seeds and shred the squash. Can be made ahead.|
|To make the pulled pork, place a pork roast in a crockpot and season as desired. Cook for about 8 hours on low or until the pork falls apart. Shred and use as desired. Can be made ahead.|
|To make the pizza, preheat the oven to 425 degrees F. Combine the cooked and shredded spaghetti squash, egg, smoked paprika, garlic powder, salt and pepper in a large bowl. Spread the squash mixture on a large pizza pan or baking sheet covered in parchment paper. Cook for 15-20 minutes until starting to get brown.|
|Top the partially cooked crust with BBQ sauce, pulled pork, mushrooms and cheddar cheese. Bake another 15 minutes or until cheese is melted.|
|Top with chopped cilantro and extra BBQ sauce if desired. Let cool and serve!|