I have another ultrasound scheduled for 3 weeks, and if the baby is still really big, I may cry. My doctor has given me the option of a c-section, which is not an easy decision. Ideally, she doesn't want me to gain anymore more weight, and now I have to cut all sugar from my diet and start eating a gestational diabetic diet. At first I was a little hesitant and frustrated with the advice. But now I am thinking to myself that I will do anything to slow down his growth, cause I'm not super keen on having a c-section, and I'm also not really prepared to deliver a 10lb baby.
I'm quite fortunate that I have my dietitian background, so planning a gestational diabetic diet won't be that challenging. Trying to resist the temptation to eat sweets will be the hard part. Brent is all on board, which is really important because I am going to need a lot of support in the weeks to come. But honestly, since transitioning to a low-carb diet, I have felt pretty good. The first day was rough. I felt hungry all day long, and I was like - can I just have some pasta already? But since then, I feel like I have a bit more energy, less bloating and water retention. This transition has just forced me to be a bit more creative in the kitchen, while not relying so much on pasta, pizza, and take-out in my last few weeks of pregnancy.
A day before I met with the doctor, I made this pound cake. It's such a summery treat. The cake was really easy to make. It's moist, with a tender crumb. The fresh fruit and the whipped cream, ahhhh, the whole thing is incredible. I'm really glad that this was my last farewell to desserts because it was a good one. Luckily I have Brent around to eat the rest because that loaf is seriously calling my name. Now I just need to convince him to eat the whole thing tonight.
POUND CAKE WITH SUMMER FRUIT AND WHIPPED CREAM
makes one loaf cake - 10 slices
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
1 cup heavy whipping cream
2 tbsp granulated sugar
Preheat the oven to 325ºF.
In a medium bowl, combine the melted butter and sugar.
Add the beaten eggs and combine.
Stir in the flour, baking powder, and salt and combine.
Stir in the milk and vanilla and combine well.
Pour the batter into a well greased loaf pan.
Bake in the oven for 1 hour, or until light brown and a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes. Transfer to a wire rack to continue cooling.
While the loaf is cooling, Add the whipping cream and sugar to the bowl of a stand mixer. With the whisk attachment, whip until stiff peaks. Store in an airtight container int he fridge until ready to use.
Slice the loaf and serve with a dollop of whipped cream and fresh fruit.