I’m not sure what the future will look like, or if I’ll ever be a full time food blogger with a regular posting schedule again, but I know that I’ll keep the site up, answer comments when I can, and will stop by and post when I get the urge, and the time, to be creative. It was good for me to step away for a while, even if I hadn’t intended to. That, combined with pregnancy exhaustion, meant that I really neglected this little corner of the internet. I also had gestational diabetes, so my food choices were more limited than they would have been otherwise. I had so many food aversions and the idea of cooking anything made me feel sick to my stomach. It’s made the sleepless nights so very worth it.īeing pregnant was a bit rough for me though. She has brought so much joy into our lives! We’ve loved getting to know her little personality and soaking up all the baby cuddles, laughs, and smiles. Well, I’m thrilled to say that we got pregnant last November after just 6 weeks of strict keto and I gave birth to a healthy baby girl back in August. So much has happened in our lives since then! The biggest thing being that we had a baby!! If you have been around long enough that you remember my keto post, you know our goal was to get pregnant and have a baby after 4.5 years of infertility. I’m pretty sure I first shared a photo of this recipe waaaaaay back in October of 2016.
This Low-Carb Parmesan Roasted Acorn Squash is a quick and easy, low-carb holiday side dish.
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