Rice pudding is my go to nostalgic dessert. I feel it’s also my go to pregnancy craving. Raisins are a must in my mom’s rice pudding, so I always try to put them in mine. Sometimes I don’t add different types of milk, and some other times I don’t add raisins. If I don’t have raisins, I like to add some lime zest, or even vanilla extract. My tres leches rice pudding is my favorite so far, so here is my recipe.
2 cinnamon sticks
1c white rice
1 can evaporated milk
1/2c condensed milk
1/2c raisins (optional)
Ground cinnamon for serving (optional)
Boil some water to soak the rice for 10mim (separate from the water listed in ingredients). This will make your rice be tender. Grab a pot, and add the water and the cinnamon sticks. Bring to a boil. When the water with cinnamon is boiling, and the rice. Simmer in medium low for 15min with the lid slightly ajar.
Add the milk, evaporated milk, the condensed milk, and the raisins. Mix well, and cook for 15min at low heat. Be careful and stir occasionally, as when milk boils it spills out of the pot.
Serve warm or cold. Sprinkle some cinnamon on it, and enjoy!
NOTES: * If you choose to use brown rice, cook the rice with water and cinnamon for 30min. * Feel free to use the milk of your choice. The higher fat percentage, the creamier texture you’ll get. * If you’re vegan and you’d like to try this recipe use cashew or oat milk. Sweeten it with sugar or a sweetener of your choice instead of using condensed milk. *Feel free to play with the add-ins. When I don’t have raisins and I still want to make rice pudding, I add lime zest or vanilla extract. Some other dry fruit would be lovely as well. *Store in the fridge in air-tight container for up to 7 days. *Add milk after it’s been in the fridge as it tends to thicken when it gets cold.
♡ Michelle | con limón, please
To see more delicious desserts go to my friends to check out what they’re sharing
Me acuerdo cuando era chica, y bueno, toda mi vida comiendo sopa de lentejas ya sea en mi casa en Hermosillo, o en casa de mis abuelas. Era una sopa muy simple, pero súper deliciosa y reconfortante. Siempre la comíamos al mediodía, no importaba si era un día caluroso de verano. Una tortilla de maíz recién hecha en forma de burrito con mantequilla en una mano, y una cuchara llena de sopa en la otra. A veces con algo de queso fresco, y una vez que ya eras más grande, le agregabas unos chiltepines.
Cuando me mudé a Chicago comencé a extrañar los sabores de mi tierra. Un día le llamé a mi mamá, y le pedí la receta de las lentejas. Mi mamá nunca te dice cantidades. Ella te dice “agrega un poco de esto, algo de lo otro, un poquito de aquello”, y así sucesivamente. Así que, cada vez que hacía esta sopa, igual le agregaba algo de esto, algo de aquello, y no tenia cantidades anotadas para compartir la receta.
Lo que me gusta de esta sopa es que está llena de proteína y hierro, y es versátil. Puedes agregar tocino friéndolo primero, o jamón después de agregar el caldo si quieres agregar aun más proteína, o variedad en el sabor. Pero bueno, ¡finalmente he llegado a tener medidas para que tú pruebes mi sopa de lentejas sonorense!
1 1/2t lentejas 1/4 cebolla amarilla o blanca 2 dientes de ajo 1 o 2 tomates (alrededor de 1/2t) 1 chile serrano or jalapeño 2cda aceite de cocina 4t caldo de pollo (o 4t de agua y consomé de tu preferencia, ya sea de res o de verduras) Sal y pimienta al gusto *Alrededor de 2t de agua hirviendo para remojar las lentejas
El primer paso es agregar agua hirviendo a las lentejas. Déjalas remojando mientras preparas los demás ingredientes. Pica la cebolla y el ajo finamente. A mí me gusta usar una prensa para ajos. Pica el tomate. Quita las semillas al chile y pícalo finamente. Deja las semillas si te gusta la comida picante; no le pongas chile si no te gusta lo picante.
Una vez que tengas todos los ingredientes listos, toma tu olla para sopas, y ponla en la estufa a fuego alto. Agrega el aceite de cocina; yo usé aceite de oliva. Después, agrega el ajo y la cebolla, y cocina a fuego medio hasta que suelten aroma. Después agrega el tomate, y espera a que suelte su jugo. Agrega el chile serrano o jalapeño.
Escurre las lentejas, y agrégalas a tu olla. Si estás usando consomé en polvo, ahora es el momento de agregarlo. Cocina por dos minutos moviendo esporádicamente. Agrega el caldo de pollo, revuelve, y deja que hierva. Cubre tu olla, y deja cocinar a fuego bajo por 15min. Agrega sal y pimienta al gusto.
Sirve tu sopa, y agrega queso fresco y tus chiltepines. ¡No te olvides de tu burrito de tortilla de maíz calientita con mantequilla!
I can’t believe I’m in my third trimester of my second pregnancy! I sometimes feel that time goes flying but that at the same time I’m still ways away from getting to term.
I’ve been focusing my “writing energy” to write for Project Alive & Kicking blog. I was invited to write about my experiences monthly, which has made me really happy to share my journey.
Undoubtedly, each pregnancy is different, and even though experiences are similar, they’re not the exact same thing. I’m currently on week 29, and in 8 more weeks my pregnancy gets to term, and in 11 weeks I’ll reach my due date. Amazing!
Likewise, all of us in the world are experiencing the Coronavirus pandemic in different ways. In my case, my family and I have been super diligent with social distancing, and staying home. Being pregnant puts us at higher risk since our immune system goes down just because were expecting.
At the beginning of my pregnancy I had vaginal bleeding due to the fact that I had a subchorionic hematoma, which thanks heavens dissolved. Everything went well after that. Since March I’ve been attending my appointments on my own. Also, during the first trimester we went to an appointment with a maternal-fetal medicine (MFM) specialist. When I was pregnant with Robbie I developed a pregnancy condition called Intrahepatic Cholestasis of Pregnancy (ICP). ICP is cause by a liver disorder, and this condition makes your pregnancy a high risk one. Another reason to visit the MFM specialist was because Robbie was born prematurely, at 33 weeks. We’d talk about appropriate treatment during this pregnancy, which basically is the use of progesterone, mainly.
I think that due to the pandemic, Telehealth appointments, and the progesterone treatment I started at 16 weeks, among other things, the second trimester felt endless. I started progesterone treatment since week 16 of my pregnancy to help avoid a premature birth. Robbie was born at 33 weeks without an apparent reason. Actually, a day after he was born, my previous OBGYN told me about this treatment for my following pregnancies. I get weekly shots at the clinic behind my upper arms, alternating them each week. I have to go to these appointments on my own, thanks to COVID-19.
What a blessing it is to be 28 weeks pregnant! Now I’m almost 30. I feel strong and confident that everything will keep going well for the rest of my pregnancy. I haven’t gained a lot of weight, and my OBGYN congratulated me about it. She says women struggle to gain the right amount of weight in subsequent pregnancies. Besides, it’s during this trimester that babies double or almost triple their weight! I feel this baby is tiring me even more now, haha! But well, it might be the combo of being pregnant, taking care of Robbie, and our home.
Now, I can’t do anything else but to wait, and to trust everything will be OK, to keep eating as healthy as I can (obviously, without counting the occasional craving), and to stay well hydrated. Thanks heavens ICP hasn’t showed up, even though I do get itchy from now and then. I hope it all stays like it is, and I do hope that this baby stays in my belly for at least 7 more weeks!
The first time I shared my pregnancy story was back when Robbie turned a year old. Robbie was born prematurely at 33 weeks. I also developed a pregnancy condition called Intrahepatic Cholestasis of Pregnancy (ICP). I wanted to share my story now on my blog, as June is the ICP Awareness month.
March 3rd, 2018.
A year ago at 6:15, I felt the world was crumbling down because I was afraid to lose my baby.
I was afraid to lose him since the moment we knew baby was in my womb.
To begin with, Robert and I didn’t know what was happening. We went to a clinic to have a pregnancy test taken, which came back positive. However, the doctor thought I had an hectopic pregnancy because I was bleeding. I was asked to come back in the following days to have blood tests done to check for my HGC hormone levels. This hormone normally doubles everyday during pregnancy. A couple days after my last blood work, the doctor from the clinic gave us a call and asked us to go to the ER to get an ultrasound and see what was happening because the hormone wasn’t going up as expected. Hectopic pregnancies are very risky. That day, my husband had to go to work, so his parents came from Michigan to be with us in the hospital.
After a long wait, when I finally had the ultrasound taken, it was possible to see a flickering on the screen. It was our baby’s heart! We knew then that Robbie had been alive for 8 weeks. Even though he was where he was supposed to be in my uterus, I was diagnosed with a subchorionic hematoma. They thought this was going to be the cause of miscarriage. They explained to us that it didn’t matter what I did, or what I stopped doing, it was likely to happen and it was not going to be my fault. There was nothing to do, but to wait. It was the early hours of the next day and it was time to go home. We were walking through a very long hall. My mother in law, Julie, was reading the discharge documents. Then she asks me if I was told that baby’s heartbeat was 176 beats per minute. It was then when I realised how much I loved him and I started crying! I didn’t want to lose my baby!
That night, Robert and I went to bed, we hugged each other and put our hands on my belly. We cried until we fell asleep.
The days went by, and I would tell baby with a huge pain in my heart that I would totally understand if he had to go, that we already loved him with all of our beings. But if he chose to stay, to hold on hard, very hard, so that he would be able to keep growing.
We had more than a couple scares. Four weeks later, when Robbie was 12 weeks, we went to a medical Center to get another ultrasound. The subchorionic hematoma was smaller, which meant it was dissolving! Also, baby was growing perfectly! The following weeks were easy. We’d see my belly grow, and we decided to share the news!
At the beginning of December, one day I started being really itchy in different parts of my body. That night was hard to fall asleep because I just wanted to scratch and scratch myself. My husband and I thought it was due to weather change, dry skin, and so on. The next morning I had a regular check up appointment with my OBGYN. She was about to leave the room when I mentioned this itchiness to her, and that I had even enjoyed to scrub my face that morning when I took a shower. She asked me if my feet soles and hand palms were itchy. I said no. She grabbed her laptop and ordered some lab tests and asked me to go to the lab afterwards. We asked about them, and she said not to worry until it was actually a problem; she thought it was nothing serious. Of course after hearing this we felt worried. That night I started putting more lotion on my body. We actually thought my itchiness was due to dry skin, because it would stop.
Next week, my OBGYN gives me a call. Robert was working. It was a Friday. However, my memory of it it’s funny, as if it hadn’t been me the one who picked up the phone. As if I had been looking at me from outside the window, not being able to hear and understand what the doctor was talking about. Just words: I’m sorry, cholestasis, high risk, tests, early induction, monitoring, ultrasounds, growth… she gave us an appointment for the next week to talk to us. Having gone to google didn’t help; nor being alone.
When I started treatment I felt more secure, and Robbie kept growing as he should have. By the end of January we decided to find out the sex of our baby during a growth scan, and that’s when we found out baby was a boy! Everything was going well. Intrahepatic Cholestasis of Pregnancy (ICP) is a liver condition where this one produces more bile acids, and the body struggles to get rid of them. The first and sometimes only symptom is itchiness. What’s the cure? Giving birth.
The following weeks I had more frequent check ups with my OBGYN. After week 32 I would have Non Stress Tests twice a week at the hospital. NSTs help monitor baby’s heartbeat, movement, and to see if I had any contractions.
We came home after the fourth scan at 33 weeks. Robbie was doing well, and everything was going as expected.
The next morning, on March 3rd 2017, at 6:15 I woke up because I felt something was going on. My water had broken. Y was so worried and distressed. I woke Robert up. He was so sleepy because he’d gone late to bed. He took Charlie, our dog, on a quick walk while I was getting changed. I tried calling the clinic emergency number. We decided to take off to the hospital.
The way to the hospital felt like ages. I was feeling I was losing more amniotic liquid. We get there, we sign up, then triage. Doctor tells me I have contractions and I’m 2cm dilated. He adds that I needed steroids injection to help baby’s lungs mature. He hoped for at least 24hrs more for baby to be in my womb, because that’s what it takes for the injection to work.
We then were in a room. After monitoring, contractions, epidural, and two pushes, Robbie came to this world at 19:58. He was crying, God bless. In the room there were around 15 people. They were ready to act since nobody had a clue of what Robbie was going to need. Thanks God he didn’t need all of them. We had skin to skin for a little bit, and then he was taken to the Neonatal Intensive Care Unit. He spent 9 days in the NICU, progressing little by little, and achieving his goals! He was released on March 12, and we brought him home for the first time. Those were the longest 9 days of my life.
Intrahepatic Cholestasis of Pregnancy is a disorder that it’s not well known, and it’s also rare. Nowadays, I’m an ICP Care volunteer. I help moms understand what they’re going through. In our Facebook group we offer support, solve doubts, and we’re there for other moms. I’m just trying to offer a hand just the way I had one when I needed it.
Robbie and I were the luckiest to have an OBGYN who knew about cholestasis. Not every mom is as lucky as we were.
Robbie’s third birthday was this month, and we decided to try a Mexican Fiesta theme this year! I got some cool little sombreros, a huge cactus balloon, and a taco balloon; a cute Mexican garland, and colorful paper flowers. When it was time to create the baggies for guests, I thought about classic Mexican piñatas, and decided to give these bags a try!
You’ll need: ♡ Paper bags (I used 5.25×2.75×8.5″ bags) ♡ Crepe paper (if you need to cut the paper, make sure it’s cut into 2″ strips) ♡ Glue stick ♡ Scissors
The crepe paper I bought was already cut in 2″ streams. For cutting the fringe, I took a strand, folded it, and then cut 3/4 of the way up into a wide fringe.
I proceeded to paste the strands overlapping them, one by one on the bags. I did not really follow a color pattern. I just made sure to put two of each color before switching color of the strips to make them pop more.
I cut any leftover paper from the side after I was done, so that the bags looked more even on the edges. Children won’t care if the paper doesn’t look perfect on their little piñata bags. No one would!
I loved working on these bags for my son’s birthday party. I got tons of compliments, too!