Sauced & Spiced.

I really shouldn't run a blog- I swear there are at least 3 month gaps in between every post...but life has been a little busy.  Quick update:  I am 33 weeks pregnant with baby boy #2 and am constantly chasing after baby boy #1.  I just finished up my first year as a high school administrator, oh and we are renovating our house.....you know....just a few things keeping me occupied.  To top it off, I was diagnosed with gestational diabetes about 9 weeks ago.  I am not going to lie.  I was SHOCKED.  I feel like I am a pretty healthy person.  I am still teaching 2-3 group exercise classes a week, and working out 6-7 days a week.  I eat a fairly clean diet, and have been lucky that I felt good through both pregnancies to where I could continue to do so even through the early months.  It is crazy how pregnancy and the growing babe can really just take over....and there is nothing you can do about it.  Which of course, being the control freak I am, drove me crazy.  It still is driving me a little bit crazy, but I have adapted.  I am taking meds in the evening and injecting myself with insulin.  I check my blood sugar after every meal, and keep track of everything I am eating and how my levels change.  I get ultrasounds and BPP tests each week to monitor the baby's fetal moment....and also see my OBGYN weekly.  It has truly been an eye opening process.  The power of FOOD and what we put in our bodies is absolutely amazing.  Seeing how fast even a small snack can impact blood sugar is crazy.  I have so much more empathy for people who are diabetic, especially the little guys.  Dropping low can be super scary....I can't imagine being 8 years old and trying to figure out how to fix it.  Or being 8 and wanting a freaking milkshake.  Anyways....that being said.....I have gotten a little more creative with meals.  I am packing in the protein and restricting carbohydrates even more than normal.  BUT I am still super preggo.....so I NEED some flavor in my life.  Which is why I am sauced & spiced to the max.  The more flavor the better.  I found a recipe for a chimichurri sauce on Pinterest, and adapted it to what I had at home.  Not going to lie....it was the bomb.  I also felt SUPER proud, because I needed fresh basil and was able to go right out to my window boxes and pick some!!!!  

Here's the DL on this chimichurri sauce:

Ingredients:

• 3 cloves of garlic chopped (let's get serious I don't have time to chop garlic....I buy it in the jar.  1 1/2 tsp = 3 cloves.
• 1 medium shallot chopped
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice (freshly squeezed- or again....just squirt from the bottle)
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves 
• 1/4 cup olive oil
• 1/2 tsp coriander
• 1/2 tsp sea salt

Directions:

1. Mix chopped garlic and shallot with white wine vinegar and lemon juice.  Set aside.
2. Using a food processor, mix basil, cilantro, coriander and salt.  I used the pulse mode.  Add the garlic/shallot mixture.
3. Slowly add olive oil into the mix.......the sauce will be al little chunky....and that is okay.
4. Pour all over spicy grilled shrimp & stuff in face.

It really is a perfect sauce for any summer seafood dish....or even grilled chicken or steak!  Definitely bumping to the top of my list of favorites.  That is all I have for now.  Hopefully this weather will turn around and we will see more of the summer sun!  I need some pool days in my life.


XoXo,
NaturallyNati