So my pregnancy migraines disappeared for a couple weeks and I was like “HA, I beat you silly migraines!”. You silly, silly, terrible, depressing migraines. And then last night I had the mother of all the migraines. The worst migraine in all of the land. I couldn’t move without my head feeling like it was going to explode or feeling extremely nauseous. I slid my lavender eye mask over my eyes and just laid in bed trying to forget about the pain and trying not to get sick. Meanwhile Ralph did some research for me, trying to find something that would help soothe my pain. He discovered that a little bit of eucalyptus essential oil, mixed with a dab of coconut oil, rubbed on your temples and forehead would do wonders for migraines. I swear by my essential oils so I was like “yeah!” that sounds great. So he scrummaged through our cupboards to make sure we had the right essential oil and whipped up the concoction.
All I can say is that I hope last night was not a fluke because I rubbed that mixture on my temples like it was do or die and it completely cured my migraine! Completely cured! How did I not know about this before? I am all about using essential oils for healing and how did I not think they could help my migraines as well? I feel like a fool for suffering through hours and hours of migraines now. If you know anyone who suffers from migraines please pass this on! It really was an alleluia moment for me, and I would hate for someone else to keep on suffering if this could help. (Keep in mind that I am not a doctor and this treatment may not be for everyone. Also beware of rubbing essential oils directly on your skin as they can burn.) Also speaking of skin can I just tell you guys that I also have PUPPP with this pregnancy? I had no idea what it was either. Basically chronic hives all over your body that only 1 in 150 women get during pregnancy, and there ain’t nothing you can do about it! Super exciting when my midwife informed me about that. Am I 40 weeks yet?!
Oh boy have I ever been craving tart sweets during this pregnancy. I had some cranberries that needed to be used up so I dreamed up a perfect cranberry lemon loaf and scoured food blogs until I found the perfect one. After a few tweaks of my own, I settled on this recipe for cranberry lemon cake from Foodess. There you can find an additional recipe for a lemon icing if that’s your thing. I left out the icing because it sounded too sweet for me. The loaf was moist and cake-like just as I had hoped, and you all know how much I love cranberries. So the loaf lasted exactly 24 hours in our house. The boys and Ralph loved it! Success!
- 1½ cups flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup plain yogurt
- zest of 2 lemons
- juice from one lemon
- 1 tsp vanilla
- 1 cup butter, softened
- 1¼ cup sugar
- 4 eggs
- 1½ cups fresh cranberries
- Whisk flour, baking powder, baking soda and salt in one small mixing bowl.
- In another small mixing bowl, whisk yogurt, lemon zest, lemon juice, and vanilla.
- In the large bowl of your stand mixer (or another mixing bowl if your using beaters), beat butter and sugar until light and fluffy, on medium speed.
- Beat in eggs, one at a time, with sugar and butter until fully incorporated.
- Turn mixer speed to low and alternatively beat in flour mixture and yogurt mixture until all is incorporated.
- Make sure to scrape the sides to get all the batter mixed in.
- Fold in cranberries.
- Pour batter into butter greased loaf pan.
- Bake for 50-65 minutes at 325 degrees, making sure a toothpick comes out clean from the center.
- The batter is heavy so make sure the middle is done!
Recipe adapted from : Foodess.
Don’t forget you have until Tuesday (tomorrow!) to enter the giveaway for tights and leggings.