28 weeks is also known as… the start of the third trimester! But because I’m such an overachiever, I have been living as if I’m already in the third trimester for weeks now: achiness, fatigue, heartburn, giant monster belly, etc. etc.
The heartburn is getting serious, and so am I. One night after being kept awake until 3 a.m. by the burning in my throat, trying to sleep propped up, and popping Gaviscon, I realized that it was time to ramp up my offensive game. No more tea, chocolate (well, maybe a little), tomatoes, spicy foods, large meals, or eating before bed. It takes a little more planning and a little more sacrifice (two things I like to keep to a minimum), but sleeping upright while partially on fire is much, much worse.
(But I’m really looking forward to my soothing cups of soymilk-whitened black tea. And cooking without tomatoes? Not. A. Fan.)
But when life hands you lemons, you make
lemonade a glass of water with absolutely nothing acidic in it! So behold, the delicious, tomato-free, only slightly spicy enchiladas I made today:
Do you want to make these? Because you can, quite easily! The recipe for the enchiladas is here, and the recipe for the enchilada sauce is here. I made a few adjustments: I didn’t use olives because A doesn’t like them (I love them, sniff sniff), I didn’t use salsa or tomatoes (see above, sniff sniff), but I did add half a large zucchini and a red pepper. I also sauteed the veggies (including onion) a little before mixing them with the sauce. I used black and pinto beans.
As you can see from the 256 glowing comments on the recipe, this dish is a huge winner and I highly recommend making it.
Behold, my 28 week belly, which is 90% baby and baby-related paraphernalia (e.g. placenta), and 10% enchiladas.