Super Simple Pumpkin Carrot Muffins (Baby- and Kid-Friendly!)

An easy-to-make muffin loaded with pumpkin puree and shredded carrots. Naturally sweetened with applesauce, these muffins are perfect for kids, babies and adults. A great on-the-go snack!

These one-bowl Pumpkin Carrot Muffins are super simple to make, freezer-friendly and naturally sweetened. They're both adult and kid-friendly!

If you’re looking for a simple, healthier snack for fall, these Super Simple Pumpkin Carrot Muffins are for you! In fact not just for you, but for your kids, babies, kids’ friends, neighbors, babysitters…Well, you get the idea. They’re sure to please even the pickiest eaters and, since they’re only sweetened with applesauce, you don’t have to worry when your kids keep on going back for more.

As I mentioned in this Healthy Carrot Cake Pancake Recipe post, we opted to do baby-led weaning with our little one and she has shown no sensitivities to eggs, other dairy, gluten, etc. If your little one HAS shown sensitivities to any of these, obviously use your best judgment. Again, mother always knows best!

These one-bowl Pumpkin Carrot Muffins are super simple to make, freezer-friendly and naturally sweetened. They're both adult and kid-friendly!

Since these Super Simple Pumpkin Carrot Muffins are SUPER easy, and since we’re in Texas busy getting ready for my sis-in-law’s wedding tomorrow, I’m going to keep things short and sweet today. I mean, if you know how to stir a spoon and you know how to operate an oven, you’re in pretty good shape.

These muffins also happen to freeze well, so if you have a minute to bake some up this weekend, you’ll have the perfect treat for your whole family for the next week (if you’re lucky.)

These one-bowl Pumpkin Carrot Muffins are super simple to make, freezer-friendly and naturally sweetened. They're both adult and kid-friendly!

Read on for the recipe!

Super Simple Pumpkin Carrot Muffins (Baby- and Kid-Friendly!)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy-to-make muffin loaded with pumpkin puree and shredded carrots. Naturally sweetened with applesauce, these muffins are perfect for kids, babies and adults. A great on-the-go snack!

Course: Breakfast, Snack
Keyword: after-school, baby-friendly, breakfast, carrot, freezer-friendly, kid-friendly, muffin, naturally sweetened, pumpkin, snack
Servings: 12 muffins
Calories: 100 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 3/4 cup milk of your choice
  • 1 teaspoon orange zest
  • 1 cup spiralized or grated carrot
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Grease muffin tins or line with paper liners and set aside.

  2. In a large bowl, whisk together both flours, baking powder, salt and pumpkin pie spice. 

  3. Add eggs, pumpkin, applesauce, milk and orange zest and stir until combined. Stir in carrot.

  4. Scoop batter evenly into prepared muffin tins and bake in 400 degree oven for 20 minutes, or until a cake tester inserted into the center comes out clean. 

  5. Cool in muffin tins for 5-10 minutes, then remove and let cool completely on a wire rack. 

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars

These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.

To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.

That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.

I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!

I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.

First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.

Strawberries simmer over the stove to make a delicious jam for Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.

A honey roasted peanut and oat crust makes up the base of these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Read on for the recipe!

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Prep Time
30 mins
Refrigerator time
2 hrs
Total Time
30 mins
 

A tasty, no-bake bar with a honey roasted peanut and oat crust and a jammy strawberry filling, this gluten-free treat is sure to please adults and kids alike!

Course: Dessert
Keyword: after-school, dessert, gluten-free, jelly, kid-friendly, no-bake, peanut butter, snack
Servings: 12 bars
Calories: 200 kcal
Author: CaliGirl Cooking
Ingredients
For the jam:
  • 1 pound strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 tablespoon chia seeds OR 1 teaspoon tapioca flour
For the crust:
  • 1 cup honey roasted peanuts
  • 1/2 cup old-fashioned rolled oats
  • 3 dates, pitted and halved
  • 1/2 cup unsalted butter, melted
Instructions
  1. Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.

  2. Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly. 

  3. While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom. 

  4. Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer. 

  5. Cut into 12 bars and enjoy!

Oat Milk Chia Pudding with Blueberry Orange Compote

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

This Oat Milk Chia Pudding with Blueberry-Orange Compote is grain- and dairy-free with no sugar added. The perfect healthy breakfast for everyone in the family!

Are you a creature of habit or a fan of change? This is a big debate in our family – the hubby likes to keep things consistent while I’m more of a fan of shaking things up. Take, for example, breakfast. As much as I love the consistent healthiness factor in our daily Power Protein Smoothie, I sometimes long for some other healthy dish such as this Slow Cooker Cherry Pie Oatmeal or this Mediterranean Smashed Avocado Toast.

But even though mom and dad may be sticking to the same old breakfast every morning (and honestly, most often for convenience’s sake) I’ve been really focusing on mixing things up for the little one so she is introduced to a wide variety of flavors and nutrients. I originally made this Oat Milk Chia Pudding with Blueberry Orange Compote for her to enjoy, but after tasting it I couldn’t help scooping up a big bowl for myself!

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect meal prep breakfast that doesn't even need to be heated up to enjoy!

As I mentioned in my Healthy Carrot Cake Pancakes post, we’re following the baby-led weaning method for introducing Raia to food, and have already tested her on dairy, wheat and nuts/nut butters with no adverse reactions. However, this recipe doesn’t contain ANY of those potential allergens, so even if you aren’t doing BLW (or your child has shown some sort of adverse reaction to any of the above) this is the perfect healthy recipe to keep in your arsenal.

Did I mention it’s so delicious you’ll probably even want to make it if you DON’T have any kids?

This Oat Milk Chia Pudding with Blueberry Compote is the perfect make-ahead recipe for baby-led weaning, but it's delicious enough for the entire family to enjoy!

As all chia puddings do, this recipe does need to be started a day or two in advance, but aside from that the preparation is sooo easy. If you’re any sort of meal prepper, this recipe is for you. You’ll want to get the chia pudding started at least one night before you want to eat it, but I found it got even better with a couple of days in the refrigerator to set up.

As far as the compote, I recommend making it the day before as well since I’m not so sure how a warm compote would taste on the chilled pudding (could be good, though!) You can also use this compote as a no-sugar-added way to make a delicious PB&J for your little ones. Because we all know that’s another go-to for all us busy moms!

I can promise you this – once you taste this Oat Milk Chia Pudding with Blueberry Orange Compote, you won’t want to stop making it. It’s tasty, nutritious and, once it’s prepped, takes no time at all to serve. It’s the perfect breakfast for these last few summer days and still a great option once school starts up again in a couple of weeks.

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect make-ahead back-to-school meal for the entire family to enjoy!

Here’s to easy, healthy, family-friendly meals!

Oat Milk Chia Pudding with Blueberry Orange Compote (Baby-Friendly!)
Prep Time
15 mins
Cook Time
1 min
Resting Time
12 hrs
Total Time
16 mins
 

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

Course: Breakfast
Keyword: baby-friendly, breakfast, dairy-free, gluten-free, grain-free, healthy, kid-friendly, make-ahead, meal prep
Servings: 4 servings
Calories: 90 kcal
Author: CaliGirl Cooking
Ingredients
For the pudding:
  • 1/4 cup chia seeds
  • 3/4 cup oat milk
  • 1/2 teaspoon vanilla extract or vanilla bean paste
For the compote:
  • 6 ounces blueberries
  • 1/4 cup water
  • 2 teaspoons orange zest
Instructions
  1. Combine the chia seeds, oat milk and vanilla extract or paste in a Mason jar with a lid. Shake to combine and place in refrigerator for at least 12 and up to 36 hours.

  2. To make the compote, combine blueberries, water and orange zest in a small saucepan. Bring to a boil and then reduce to a simmer, cooking until blueberries break down and mixture is reduced to a jam-like texture. Let cool completely before serving with chia pudding. 

  3. To serve, scoop some chia pudding into a bowl and top with compote.

Healthy Carrot Cake Pancakes (Baby-Friendly!*)

With whole grains and naturally sweetened, these Healthy Carrot Cake Pancakes are the perfect make-ahead bite for you AND all the little ones in your life. Who doesn’t like carrot cake for breakfast?

These Healthy Carrot Cake Pancakes (with no added sugar) are the perfect recipe for baby-led weaning, but all babies will enjoy them!

*This post is the first in a series of recipes I’ll be doing that ascribe to the philosophy of baby-led weaning, which is the method we have chosen to introduce solids to our little one. We’ve already tested her on all the potential allergens included in the ingredients (eggs, wheat, etc.) and she shows no sensitivity. Please use your discretion to decide if these recipes will be right for your babe. Mother always knows best!

All right mamas, you’ve been waiting so patiently and it’s finally here: my first baby-friendly recipe post! If you’re following me on my @caligirlkids (formerly @caligirlmomma) account, then you’ll know that we’ve been doing baby-led weaning with our little one. If you’re not familiar with baby-led weaning, the basic gist of it is trading in purees, mashes – your typical baby food – for solids and whole foods, essentially whatever you’re eating. You’re meant to allow your kid to explore, feed themselves and have a sense of autonomy about what they do and do not eat, which will (hopefully) set them up to be a more adventurous eater in the future.

We started our little one on solids shortly before she turned 6 months old, and it has been so fun watching her explore, try new things, learn how to chew and swallow, etc. She’s eaten curry-roasted squash, salmon, omelets, so many things. In fact, we have yet to find something she absolutely refuses to eat.

In the few months we’ve been doing baby-led weaning, one of my favorite things to make Raia is some sort of baked good with a hidden veggie inside. She loves grabbing on to pancakes, muffins, etc. because they are fairly easy for her to grasp, and I love the fact that she is getting a serving of vegetables at the same time (and, let’s be honest, what kid doesn’t love carbs?)

You won't be able to keep little hands off of these baby-friendly Healthy Carrot Cake Pancakes!

The only thing I have NOT loved about the “hidden veggie” method is the fact that you usually have to roast or steam the vegetable before you blend up the batter and, quite honestly, I usually don’t have time for that! So when I had a bunch of leftover carrots sitting in the refrigerator, rather than turning on the oven or stove, I decided to grate them and then throw them into the batter.

Since babies are more sensitive to sodium than adults, I never add salt to Raia’s baked goods (or really anything I make her, for that matter.) Instead, I get creative with herbs and spices. For these Carrot Cake Pancakes, for example, I added the OG spices clove, nutmeg and cinnamon.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

I’m also really cognizant of how much sugar goes into everything I bake her. Banana and unsweetened applesauce are always great ways to add a touch of sweetness without too much added sugar, but in this particular case I opted to use some unsweetened apple butter we had sitting in the refrigerator. Finally, eggs and just a couple of tablespoons of flour (whole wheat, oat or almond would all work) bind everything together.

I love how every ingredient of these Healthy Carrot Cake Pancakes is just thrown into a blender and poured directly into the baking pan. Once baked, I often throw all of the goodies into the freezer and defrost as needed to cut down on food waste. It’s also great to have a stash of different things to choose from.

Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!

I’ve got a lot more baby-friendly recipes coming your way soon but, in the meantime, if you have any questions or special requests, shoot me an email or leave them in the comments below!

Healthy Carrot Cake Pancakes (Baby-Friendly!)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These healthy pancakes are every child's dream. They taste just like carrot cake but use only whole grains and have no added sugar - the perfect breakfast or snack for babies and adults alike!

Course: Breakfast
Keyword: baby-friendly, baby-led weaning, carrots, healthy, pancakes
Servings: 6 pancakes
Calories: 58 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup grated carrot
  • 2 eggs
  • 2 tablespoons flour (whole wheat, oat or almond)
  • 1 tablespoon unsweetened apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Unsalted butter for the pan
Instructions
  1. Combine all ingredients (except butter) in a blender and blend on high until everything is combined. 

  2. Melt a small pat of butter in a medium saucepan over medium heat. Once butter is melted and pan is hot, ladle in the batter to make silver dollar size pancakes.

  3. Cook pancakes over medium heat until edges begin to set, then flip and cook until batter is no longer runny. 

  4. If you are working in batches, add another pat of butter when you start a new round.

  5. Enjoy!

 

My Fit Pregnancy

Happy Labor Day!!

I hope you all have been enjoying the long weekend and are up to something super fun today. Since you’ll likely be out and about enjoying the weather (rather than sitting in front of your computer all day) I thought it would be fun to mix things up and bring you another pregnancy post. Today, I’m going to be talking all about my fit pregnancy!

My strength training routine has changed from high intensity with both heavy and light weights to lower intensity and more reps, sometimes with just my body weight!

Although my focus here on the blog is mainly around food, if you follow me on social media you’ll know that working out is just as important to me as eating delicious things. I am all about balance, after all, and I make sure to work out almost every day because (a) it makes me feel good, mentally and physically, and (b) then I can eat all of the delicious things and not feel bad about it!

I’ve always known that I wanted to continue working out as much as possible once I became pregnant, but I knew I’d have to mix things up a bit. Well, my workouts have DEFINITELY changed, but I’m really grateful for how much these new ways of getting a sweat on have opened my eyes to some different types of exercise that I actually really enjoy.

What I most definitely didn’t plan on was not being able to work out for a good portion of my first trimester. You’ll have to forgive me if I’m diving into TMI territory here, but I feel it’s important for me to tell you why so others out there who may be experiencing the same thing don’t feel so alone.

The hubs and I had planned on starting to try for a baby in the beginning of February, right after our 6-month “incubation” period passed from having been in Belize for our honeymoon. Belize is one of the areas that has been hit by the Zika virus, and the current recommendations from the CDC are to wait at least 6 months before trying to conceive to ensure that, if you happened to contract Zika while abroad, it had passed through you and your partner’s system.

I had been on the Pill since I was in high school (originally going on it for terrible periods), and my OB had recommended going off it a few months before we planned on starting to try so that my body could get back on track with normal periods. So, according to “the plan,” I went off of it in December and we started using alternative forms of birth control.

Starting in January, I began experiencing REALLY heavy periods. We’re talking heavier than I had ever experienced when I was in high school and had originally gone on the Pill in the first place. At first, I shook it off, telling myself it was just my body getting used to not having the constant flood of hormones from the Pill, but when I got another heavy period just 21 days after my first one, I decided to talk to my OB about it. I wanted to make sure there was nothing we needed to worry about since we were going to start trying soon!

Continuing to work out during pregnancy (although modified) has been HUGE for me. It makes me feel so much better!

My OB wasn’t too worried, but she recommended that I get an ultrasound done, just in case. At the end of February, after my second heavy period had passed, I went in to get the procedure done. What the radiologist saw came as quite the surprise – there was a little something that looked like it could be a cyst, which could have been causing some of my problems, but…..there was also a fetus! And since there was a detectable heartbeat, that meant that I was already about 6 weeks along. You can imagine how stunned and surprised I was with that news!!

Even though we were elated to find out we were already expecting, unfortunately that was not the end of my bleeding, and I continued to have heavier-than-normal spotting about once a week until I was just over 10 weeks along. You can imagine the fear and terror we experienced every time it happened, wondering if I was having a miscarriage, if something was wrong with the baby, etc. but luckily every time it happened and I went in to get checked, baby girl looked perfectly happy with a strong heartbeat. Nevertheless (and the moral of the story that I am finally getting to), I was ordered to take it easy and not work out while all this was going on…I couldn’t even go for walks! Which, as you can imagine for a lifetime athlete, was not easy for me.

The good news is, ever since the first trimester, this pregnancy has been smooth sailing for me (knock on wood, still have 8 weeks to go!) and I have been able to figure out a workout routine that works for me and baby. So, without further ado, here’s all that I’ve been doing (and what I’ve changed) during my #fitpregnancy!

First, to give you some context, here’s a little look at what I was doing before pregnancy:

  • Sweat with Kayla App five days a week, which includes three high intensity strength workouts, two LISS (low intensity steady state) workouts and two to three rest and recovery workouts.
  • Occasional beach volleyball games on the weekends
  • Occasional hikes on the weekends
  • Always at least one (sometimes two) days off

Swimming has been my favorite pregnancy workout! It feels so good on my aching joints, and baby loves it too. Plus, you can get such a great cardio workout without the impact!

Here’s what my workouts looked like once I was cleared to work out again, up until about 28 weeks (so throughout my second trimester):

  • Two days of swim workouts – about 40 minutes per day of medium intensity lap swim. I must say, if there’s ANY way you can get in the pool, DO IT! It feels amaaaaaazing and I feel like I get my best workouts in this way. The water is my preggo body’s new best friend!
  • Two days of light weights and non-impact cardio – One day upper body and one day lower body, switching to lifting at a much lower intensity than my Sweat with Kayla workouts, lighter weights and higher reps. Each light weight lifting session (about 25 minutes) was followed by 20-25 minutes of medium- to low-intensity cardio such as elliptical, walking on the treadmill at an incline or stationary bike.
  • One day of Prenatal Yoga – I tried out a few different studios that offer Prenatal Yoga in my area and got a feel for what style I liked best. I highly recommend going to a class rather than trying to do it on your own with YouTube videos, etc. because you get the chance to meet other preggo mamas in your area and hear about their experience/what they are going through and share how you are feeling as well. However, if you’re in a crunch and don’t have the time (or budget) to make it to a studio, free online videos are certainly better than nothing. Having never been a passionate “yogi” before, I must say that I feel my current practice is really preparing me to have an easier, more mindful labor and delivery and I have learned a lot about how different stretches and poses will help.

Prenatal Yoga has taught me so much about slowing down and remembering to take the time to stretch. It's such a good preparation for childbirth!

Now that I’m in my third trimester (and finally feeling huge), I’ve refocused my workouts to really take it easy on my body and further prepare myself for the birthing process. Here’s what I’ve changed in the last few weeks:

  • Still doing two days of swim workouts (about 40 minutes a day at medium intensity) and trying to sneak in a third one whenever I have the time because it feels soooooo good.
  • Cut back to just one day in the gym doing about 20-30 minutes of strength training (now combining lower and upper body on the same day, still doing more reps with less weight) followed by about 30 minutes of lower intensity cardio, such as elliptical, walking on the treadmill at an incline or stationary bike.
  • Increased to TWO days of Prenatal Yoga per week to really help stretch out all my sore muscles and prepare myself as best as possible for the birthing process.

I do also want to add that, ever since we’ve gotten our little fur baby, we usually go for about a 20-minute walk every night after dinner. Not only is this great for my digestion, it’s a great time for the hubs and I to connect and to tire out the pup so she sleeps through the night!

Walks with our red golden retriever puppy have been one of our favorite ways to get some extra exercise throughout my pregnancy.

So there you have it, everything I’ve been up to workout-wise for the past 8 or so months. And, in case you’re curious, I’ve gained about 23 pounds so far, which puts me in the healthy range of what doctors recommend you gain during an entire pregnancy (25-35 pounds for someone who started out with a normal BMI.)

I’m looking forward to continuing my workouts as long as possible, but I’m trying to be really aware of listening to my body and giving it what it needs on any given day.

Listening to my body and giving it whatever sort of workout it needs has been really big for me in keeping up my #fitpregnancy.

Tell me, what are your favorite ways you’ve stayed fit during a pregnancy? Is there anything I’m missing??