Long time, no post

Welp. Saying it’s been awhile is an understatement.

Good news though- I’m not dead. I’m…

…pregnant. 18 weeks in with a belly like this because…

…it’s twins. Both girls. 

In 2013 we did our first round of IVF which yielded 5 embryos. Our initial transfer of two gave us Mac, and then in 2015 we had Fred transferred, and then July of this year we transferred our last two embryos.

Statistically it was a 30% chance of twins. We feel so fortunate (that’s really an understatement) that we’ve been able to have a family through IVF. 

The nausea and sickness of the first trimester have subsided. I’m no longer relying solely on Goldfish crackers (generic WILL NOT DO! MUST BE NAME BRAND) and red Hawaiian Punch (seriously- I could NOT get enough "Fruit Juicy Red"). I’m actually cooking again and eating healthy meals. Whew, feels good!

This is a meal I’ve made a few times now but never posted. It’s SUPER easy to throw together and a great way to get protein without meat. And even if you’re not a kale person, roll with me on this one. 

Roasted Chickpea and Kale Pasta

-2 cans chickpeas (garbanzo beans), drained and rinsed

-4 cups shredded kale (Aldi sells bagged)

-2 tablespoons olive oil

-1/2 teaspoon paprika

-1/4 teaspoon garlic powder

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1 box whole wheat spaghetti or linguini

-1.5 cups low sodium chicken broth (or in a pinch, reserve the water that the pasta cooked in)

-8 oz grated Parmesan cheese

1. Preheat oven to 400 degrees. On a rimmed sheet pan, combine chickpeas with 1 tablespoon olive oil and seasonings. Roast 10 minutes, gently shaking pan halfway through to evenly cook. 

2. While chickpeas are roasting, heat large stockpot with water and cook pasta to package directions. Drain and return to pot.

3. Add roasted chickpeas. Using same sheet pan (I chose to make life harder and use a second one- double the washing!), spread kale and roast for 5-10 minutes, or just until slightly wilted and beginning to crisp. Add kale to pasta mixture.

4. Stir in broth (or 1.5 cups reserved pasta water) and Parmesan cheese. Serve! Eat!

Makes six generous servings of 400 calories (and 8 grams fiber!) each.