I just came home from my 32-week pregnancy check up and I’m happy to report that all is going well. My blood pressure is well within the healthy range, the baby moves about 35 times a day, flipping back and forth and up and down like he’s in training for some sort of Olympic sport, and my weight has held steady for the past month, bringing my total gain to 13 pounds to date.
I know, I know. Rob’s convinced that this wee thing will barely weigh more than three pounds when he’s born because I’ve gained so little this time around, but I know better, as evidenced by the enormity of my midsection. And if that wasn’t enough to convince me, the elderly man at the grocery store did when he told me I must be excited because my baby is coming soon. Sorry sir, still 8 weeks to go. Or how about the woman at the DMV who asked if I was having two babies and seemed shocked when I assured her there is indeed just one. I may not be gaining a ton of weight – and believe me, I’m quite thankful – but this baby is definitely growing, and I’ll be shocked if he doesn’t end up nearly the same size as his brothers, both of whom tipped the scales over nine pounds when they were born.
I know it borders on annoying to say this, but I think the real reason I’m able to keep my weight down is because I crave nothing but smoothies, non-lettuce salads, cheese and plain bagels. Pretty boring, right? But it’s reality, as evidenced by the bags of frozen fruit and bottles of carrot juice current stored in my fridge, or the containers of broccoli slaw being stashed away for this week’s lunches. I have never loved these foods as much as I do now, but I’ll take it.
The real point of this post though is to tell you about the slaw. It’s adapted from The Smitten Kitchen cookbook, and I can honestly say I would have flipped right passed it, if it hadn’t made an appearance at one of our recent cookbook book club meetings. All three of us downed more than one serving, declaring it a fabulous addition to our dinner, and I’ve made it twice in the past week, adding a few extra ingredients willy nilly to make it the way I like it.
If you’re looking to add a little extra colour and crunch to your winter dinners, I heartily suggest you give this a go. It can be made well in advance (2-3 days if you like) and would be perfect to serve to your family and friends if you have any plans to entertain this month. If not, simply store it in the fridge for your own weekday lunches. You deserve it.
P.S. Here's proof that the baby bump is indeed growing!
Winter Broccoli Slaw
- 2 heads broccoli (approx. 1lb each)
- 1/2 cup toasted sliced almonds
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 Tbsp. cider vinegar
- 1 teaspoon granulated or cane sugar
- 1/2 teaspoon table salt
- 1/2 small red onion, finely chopped
- Fresh ground pepper
Trim the broccoli and cut it into bite-size chunks, then cut into halves or quarters depending on the size of your florets. Cut the stems into thin slices, then stack them and cut in the other direction, creating thin matchsticks (don't worry, this doesn't have to be perfect, just make sure the pieces can fit on a fork easily).
In a large bowl, toss together the cut broccoli with the almonds, dried cranberries, and sunflower seeds. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar, and salt until smooth. Stir in the red onion and let marinate for 10 minutes. Pour the dressing over the broccoli mixture and season generously with fresh ground black pepper. Stir the salad well, making sure the broccoli is evenly coated with the dressing. Serve immediately or store in the fridge for 2-3 days.