Hangry (adj): bad-tempered or irritable as a result of hunger

Holy smokes this kid is really kicking my butt. I remember at six weeks thinking, “I don’t have any symptoms!? What is going on?” Yes, symptoms of pregnancy are not a guarantee for everyone, nor is it a guarantee that everything is going well (or not so well) inside.

But as a mother who has gone through a loss, the first sign of nausea for me was a welcomed sign. To me, it meant those hormones were workin’! By six weeks two days, that nausea was in full force.

I went through a dip in symptoms around eight weeks, that was half welcomed (my god, did it feel nice to not be incessantly hungry/pukey) and half worrisome (cue crazy pregnancy hormones, “Why aren’t I sick anymore?! Is something wrong?!”). I had a few days of respite and when nausea returned, it came chock full of gagging, dry heaving at absolutely nothing and the repeated feeling of an “empty” stomach (lord knows it wasn’t, I am snacking all day).


Here’s our little HUNGRY gummy bear at almost 10 weeks.

So, as someone in a constant state of “hangry,” what am I craving these days? Burgers. Pizza. Fried Chicken. Salad (just kidding). I’m learning that I am really wanting is salty/savory foods and really needing protein.

Here are some recipes I’d like to explore in the coming weeks to help curb this nausea while feeding the baby healthy nutrients it needs.



I really love pico de gallo. But pico de gallo doesn’t pack the protein I need. I found this delicious “Avocado Corn Salsa” recipe by Damn Delicious that will give you a boost of protein while satisfying the “salty” craving.


  • 2 cups canned corn kernels, drained
  • 1 jalapeño, seeded and diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 avocado, halved, seeded, peeled and diced


  1. In a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, sugar and salt. Stir in avocado.
  2. Serve immediately.



Peanut Butter, Honey and Greek Yogurt Fruit Dip


We have to be careful with peanuts and peanut butter around our house because Evvie is allergic to peanuts. This particular dip by Cooking Classy, which I think would be delicious with Granny Smith Apples, has an added layer of protein and dairy between the yogurt and butter. I could easily transport it to work to avoid Evvie getting ahold of it.


  • 2 (5.3 oz) containers Vanilla Greek Yogurt (or 1 slightly heaping cup)
  • 1/3 cup creamy peanut butter
  • 1 Tbsp honey, or to taste (be cautious when purchasing honey while pregnant, you’ll want to select a pasteurized variety)


  • Add all ingredients to a bowl and whisk to blend until smooth.
  • Serve with fruit (recommended bananas, apples, raspberries or strawberries).
  • Store in refrigerator in an airtight container.


These have to be easy – I’m not only a terrible cook, but also terrible at actually PREPPING for dinner the night before. Sorry, C.D., I do recognize this.

Salmon (or Tilapia) and Asparagus Pockets



Evvie and I love fish! It’s light, it’s easy and pairs well with veggies or pastas. Here’s something even I could throw in the oven while cleaning up Evvie’s lunch box and playing with her before dinner.


  • 1 lb. asparagus
  • 4 (4oz.) salmon filet or tilapia filet
  • 1 teaspoon stone ground mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon roasted garlic olive oil
  • 8 slices of lemon
  • 8 springs of fresh thyme
  • salt and pepper to season


  1. Preheat oven to 400ºF.
  2. Create a pocket with 4 sheets of tin foil. Place on a baking sheet.
  3. Evenly distribute asparagus spears among the 4 pockets. Season with salt & pepper.
  4. Place salmon on top of the asparagus.
  5. In a small bowl, add mustard, lemon juice, and roasted garlic olive oil. Whisk together.
  6. Pour mixture over each salmon and gently rub in.
  7. Next place two slices of lemon and 2 sprigs of thyme on each salmon.
  8. Close the foil pocket up.
  9. Bake for 25 minutes. Serve.

Broccoli Cheese Croissant Roll-Up



The ONLY green vegetables C.D. will eat are asparagus and green pepper, so it’s safe to say this dinner “treat” would need to be made on a night I have dinner to myself. I love broccoli cheddar soup, and lord knows I’ve been craving carbs, so I find this recipe by Trial and Eater to be especially appealing.


  • 1 package crescent rolls
  • 1 cup chopped broccoli
  • 1 green bell pepper roughly 1/2 cup, chopped
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • Salt to taste


  1. Preheat oven to 350ºF.
  2. On a baking sheet, roll out crescent dough flat and press edges together to make a sheet.
  3. In a large bowl, mix broccoli, green pepper, cottage cheese and cheddar cheese together. Add in salt and dill (optional), to taste.
  4. Pour broccoli and cheese mixture on crescent dough.
  5. Braid the crescent roll around the broccoli mixture
  6. Bake for 25-30 minutes, or until dough is golden brown.


Okay, so I was hoping this post would really be a nice way to STOP thinking about nausea, but I think I’ve done a number on myself because NOW I’M STARVING! Please, share your nausea-fighting recipes, snacks or tips with me because I’m welcoming anything at this point. 😉


K + E + Baby



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