Let’s start off today’s post by catching up a bit on the last two days (even though our daily happenings are pretty much the same thing each day right now)!
Beck had his two week appointment and he has put on 6 ounces… We were all very proud of him.
While we were at the doctor’s office Skye scored new bandaids. The nurse asked her if she wanted Spiderman or Princess bandaids and she went for Spiderman!
Not going to lie, I am having so much fun with how cute baby boy clothing is. All of the baby boy stuff is new territory for me and I’m loving it. PS speaking of new territory, I was peed on for my first time ever while changing a diaper ha. I forgot to cover:)
Walking has been feeling so good and I’m grateful Skye and Beck are big fans of it too.
There has been a lot of snuggling.
And on Thursday, Andrew was back at work for some trainings so it was just the kids and me.
I have a few Friday Favorites to share!
*Liquid I.V. !! I’ve been really focusing on my hydration right now (which I should always be better with but breastfeeding helps me to be extra aware) and this stuff is amazing. “1 Liquid I.V. can provide the same hydration as drinking 2-3 bottles of water & contains 3x the electrolytes of traditional sports drinks with 5 essential vitamins.” I love the flavors and it is helping me big time with my hydration game and it will definitely help me in the future with marathon training!
GO HERE and use the code HUNGRYRUNNERGIRL will get you 25% off your order and free shipping!
*Superhero muffins are saving me right now. I need all of the snack (SO HUNGRY) and these have been my goto.
*A friend of mine brought over these enchiladas. I had to ask her for the recipe because everyone in the family loved them and she said they are so easy to make!
Beef and Brown Sugar Enchiladas
1.5 lb lean ground beef
1 can black refried beans
1 small bag frozen corn
1 can red enchilada sauce, divided
1/3 cup brown sugar— or to taste
1/2 tsp onion powder
2 cups grated cheddar cheese, divided
10-12 flour tortillas
Brown ground beef in a large pan. Drain off fat & add refried beans, corn, 1/2 of the enchilada sauce, brown sugar & onion powder. Mix well & bring to a simmer. Remove from heat. Fill one tortilla with about 1/4 of a cup of filling and 2 tbsp. cheese. Roll up & place in a 9 x 13 pan. Repeat process until pan is full. Pour remaining enchilada sauce (I add more brown sugar to the sauce) over prepared enchiladas. Sprinkle with remaining cheese. Back at 350 degrees for 30 minutes. Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.
*My favorite podcast for the week was Des Linden talking with Tina! They covered so many different topics that I haven’t heard on previous podcasts with Des and it made me love her even more.
*My sister-in-law that has 5 kids sent me her favorite swaddles that she has found and I am so in love with them. They are so crazy soft and come in the best colors along with a little hat to match each blanket. They keep Beck swaddled better than any of our other swaddle blankets! I’ll be giving these as gifts from now on to friends that have new babies.
*Turns out this post is full of food… Andrew’s cousin brought over dinner one night and he made pasta and used this sauce from Trader Joe’s and you HAVE to try it. It is so heavenly.
Can you help me with ideas of easy snacks to have on hand… I’m very hungry at all times lately and I need your help with snack ideas!
Most recent podcast episode that you listened to?
What are you looking forward to this weekend?
Favorite type of pasta dish?
-Lasagna… speaking of which, I need to make it asap!