DIY baby shower decor

DIY

I’m all about reusing things. And they say, fortune favours the bold. But I’d like to add crafty to that. In preparation for one of our baby showers this summer, my friend and I got down with the glue guns and twine.

How do you create a festive look while saving your cash and diverting items from the trash? Reuse and repurpose, craftily.

Our gender neutral shower is going to feature a flora and fauna theme, with lots of personal touches, like the gold and silver animals from our wedding centrepieces – which will find new life as jar toppers for candy, tea and body scrub favours. Or the hundreds of paper flowers made by students for our school’s Arts Banquet, saved from the recycle bin, which we’ve turned into a photo backdrop and some Pom Pom garlands, using a hammock chair bar and some fabric leftover from our wedding.

Other sweet details that aren’t overly fussy, are some more sentimental touches like advice to the ‘mommies to be’ – which we’ll surely need, and a guessing game of bizarre baby items and trivia.

For a backyard, poolside barbecue, the breezy boho decor will be as sweet looking as it was fun to make and the whole thing was eco friendly with all the reusing. I can’t wait to celebrate (and to meet this little guy once he decides to pop!)

For now, we are ready for our closeups.

Eating for Two (sort of)

Foodie

Eating in pregnancy has been a challenge at times. I am turned off by foods I used to love (sorry, Hummus). I plan a meal and sometimes have no desire for it by the time I am ready to make it. I also have to eat small meals, frequently. This was tough on my work schedule, but now that summer is here I’m finding it a pleasure to shop locally and get fresh items as they pop into my head. Here’s what’s on the pregnancy menu:

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Clockwise from top left: Pumpkin and ricotta pasta with parmesan. Homemade gazpacho with avocado and tortilla chips on the side. Pork chop on the grill with roasted pears, apples, green beans and potatoes. Breakfast egg, asparagus and grapefruit.

I make batches of foods like frittata and gazpacho (I toss in whatever fresh ingredients I have and hide all the nutrients I can in the mix). I am loving the Oh, She Glows cookbook’s Gazpacho recipe and the local tomatoes and red peppers are making this a fave to drink straight from a mason jar.

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Clockwise from top left: Baby arugula salad with goat cheese, toasted pecans and strawberry with apple cider vinegar dressing. Shaved carrot, tofu, asparagus, goat cheddar on crostini. Homemade rhubarb and custard pie (thanks, Aunt Jan!). Strawberry salad with mustard dressing and fresh cracked pepper. Steamed broccoli, grated carrot, sesame tofu and snap peas in a peanut sauce with basmati rice. Mouflata (baguette with goat cheese, garlic, olive tapenade, basil and roasted red peppers).
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Clockwise from top left: Banana bundt cake with chocolate icing! Chocolate pudding with local strawberries. Pumpkin ravioli with sage and pine nuts, cranberries and spinach. Chicken spaghetti Alfredo. Fried chicken and waffles!

I am following an intuitive eating plan – I look up what I’m not allowed to eat, strike that from the record – and eat whatever my body is craving. Grapefruit. Steak. Broccoli. Asparagus. Cereal. Papaya. Peaches. Cashew butter on English muffins. Strawberries and cherries.

Baby is getting lots of good stuff. Plus I’ve found (thanks to my sister-in-law) a great sub for my daily icecream cravings: PC makes a fantastic Skyr frozen yogurt bar in three flavours (berry, mango and caramel) – they are high in protein and delicious. There are also great Motts fruit freezies in a variety of apple and berry blends.

I’m not saying no to foods. This has been a huge blessing. I am enjoying the full palate available and really giving myself permission to eat what I want, when I want it. What a nice, guiltless approach. Sometimes it’s not so healthy: “Babe, I need you to go get me Chinese food and a Dairy Queen Blizzard.” But more often, I’m eating fresh, whole foods and feeling pretty great.

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Clockwise from top: Banana flax bread. Zucchini noodles with avocado, pine nuts, tofu, tomatoes, nuts and dressing. Mushroom pizza and steamed broccoli. Butternut squash soup with croutons and veggie burger with cheddar and bbq sauce. Fresh bowl… again.

Even though the ‘eating for two’ excuse is a bit of a cheat, I am loving the variety and healthy (with some great indulgences) that pregnancy has encouraged me to consume.What are your go-to recipes?