Preggy Update: 32 weeks
Baby brain is real. I tried to argue that I’m just tired, or have a lot on my mind, or am frequently spacey (all true). But the number of times in the past week that I’ve started a sentence, then forgotten how to end it, is really just ridiculous. I’d like to say that I think this will go away after but with the anticipated sleep deprivation, I’m not holding my breath.
In the ongoing saga of my reluctant battle with gestational diabetes, I saw a diabetes educator earlier this week. Some of you may already be familiar with the steps I’ll be taking, but essentially, I’m to eat frequent small meals of carbs + protein, and to test my blood sugar levels 4x daily. I’ll pick up my blood monitor + stabby implements tomorrow.
I did get an extra ultrasound out of the diagnosis (to make sure the baby’s still a reasonable size). It is both cute and slightly annoying that she does not like the ultrasound wand–whenever the tech tried to get a good shot of her head, she either moved it or poked me really hard in protest.
Yogurt, especially Greek yogurt, is on my recommended snacks list for the high protein content. My educator also recommended 2% or whole milk yogurt because the fat helps you feel more full. In that spirit, here’s a refresh on my 3-Ingredient Drinkable Yogurt post (originally posted in 2017), featuring Greek yogurt and an easy, low-sugar berry compote!
3-Ingredient Drinkable Yogurt
I really didn’t expect to like drinkable yogurt. It sounds sort of gimmicky, you know? There are already so many forms of yogurt, why would you want another?
We cleaned out the (mini-)fridge at work recently so we could drag it down the hall to defrost. I put up a sign saying that anything not taken home beforehand was fair game, which is how I ended up with a blueberry-flavored drinkable yogurt. To my surprise, it was tasty. To my further surprise, it kept me not-hungry for a few hours, which is quite a feat with my metabolism.
This recipe is sort of a cheat in that I’m not asking you to actually cook anything (unless it’s the compote). But: it’s easy, it’s tasty, it’s healthy, AND it’s perfect for those breakfasts that I (so many of us!) don’t have time for.
The real benefit of making your own drinkable yogurt is that you control what goes into it. I tried a couple of brands and found that most of them were sweeter than I wanted. If you, like many people–like me–are trying to cut down on sugar, this is an easy way to do it. Plus if you are a fan of the stuff, you’re probably spending $1.50 – $2 per single-serving bottle, so obviously this is a more cost-effective method.
This photographed version was made with extra-special jam, handmade by the grandmother of someone I work with. He usually makes his own, but he had a lot going on the previous year, so his family stepped in to help. So the lovely color in this batch is from a mixed strawberry-blueberry homemade jam. Thanks, Adam & family!
To cut down even further on sugar, you could use my Easiest Berry Compote, which is sweetened with just a smidge of honey; or even just pureed fruit. If you want to get really hardcore and make your own yogurt from scratch, try this Crock Pot recipe.
3 cups plain Greek yogurt
1 cup milk
3/4 cup Easiest Berry Compote, fruit jam, or preserves
Combine ingredients. Shake or whisk well. Portion into mason jars or bottles for a grab-and-go breakfast or snack. Refrigerate until you're ready to drink.
This is a very pourable, drinkable version, with a nice touch of sweetness. It can easily be adjusted to be thicker, less sweet, more jammy, etc.