#LiteBites Lemon Basil Chickpea Pasta Salad

As Thanksgiving approaches the idea of all the yummy, calorie-heavy foods dance in my head but the analytical side of me says, “Let’s enjoy something light before the holiday!” Here is a super simple dish you can whip up in less than 10 minutes. Trust me, I’m a health coach! LOL

INGREDIENTS

• 3 cups farfalle pasta uncooked

• 5 tbsp extra virgin olive oil

• 1 garlic clove minced

• 3 tbsp lemon juice

• 1 pinch salt

• 1 pinch black pepper

• 1 cup zucchini diced

• zest of one large lemon

• 1 big handful of fresh basil chopped and shredded

• 1 tsp Dijon mustard

• 3/4 cup Asiago cheese grated

INSTRUCTIONS

• Cook the pasta in a pot of boiling water as per the instructions on the box.

• Drain and rinse with cold water. Set aside.

• In a small bowl, whisk the olive oil, garlic, lemon juice, basil, salt, and pepper until well combined.

• Transfer the cooled pasta to a larger bowl along with the peas, diced zucchini, diced shallot, lemon zest, Dijon and grated Asiago.

• Add the dressing and toss everything together until well combined.

• Serve at once and garnish with extra basil and grated Asiago or store covered in the refrigerator.

Eat These Superfoods and Still Enjoy Donuts

If you missed my workshop this past weekend then you missed my talk about superfoods and balance. The biggest takeaway - enjoy foods that are nutrient dense on a regular basis and you can also occasionally enjoy a donut without remorse.

Top Ten Superfoods:

1. Avocado - filled with a variety of nutrients, including 20 different vitamins. Avocados contain more potassium than bananas and are high in fiber.

2. Kale - one of the most nutrient-dense foods, which is loaded with antioxidants, vitamin C, K, and Beta-Carotene.

3. Blueberries - with the ability to protect from LDL oxidation and lower blood pressure along with tons of antioxidants these berries are king.

4. Salmon - rich in Omega-3 fatty acids and a great source of protein, wild-caught salmon’s inflammation reducing properties are second to none.

5. Quinoa - Very high in fiber, quinoa is a good source of protein containing all essential amino acids and is totally gluten-free. Ranking low on the glycemic index it can help regulate blood sugar.

6. Almonds - loaded with vitamin E, which protects cells from damage, almonds also contain magnesium, a very important building block of wellness.

7. Chia Seeds - deliver a massive amount of nutrients with very few calories. High in fiber, chia seeds are easy to incorporate into your diet.

8. Spinach - with tons of nutrients in a low-calorie package, spinach is important for skin, hair, and bone health.

9. Eggs - high in quality protein, with all the essential amino acids in the right ratios, eggs are the major breakfast go-to.

10. Sweet Potatoes - rich in many vitamins and minerals, and provide an excellent source of beta-carotene, vitamin C, and potassium.

#Selflove Kale Superfood Salad

INGREDIENTS

• 1 ½ cups kale, chopped
• ½ cup cooked quinoa
• ½ of an avocado, chopped
• ¼ cup pomegranate arils
• ¼ cup chopped walnuts
• 1 teaspoon of lemon zest

HONEY MUSTARD VINAIGRETTE

• 1 garlic clove
• 1 tablespoon dijon mustard
• 1 tablespoon honey (or to taste)
• 3 tablespoons white wine vinegar
• ½ cup extra virgin olive oil
• salt and pepper to taste

DIRECTIONS

1. Combine the dressing ingredients to a food processor and process until smooth and emulsified, about 30 seconds. Set aside.
2. Add the kale to a bowl and massage it with your fingers firmly for 30 seconds to tenderize.
3. Add the lemon zest and salt/pepper cooked quinoa.
4. Combine the quinoa and kale.
5. Drizzle the kale and quinoa with half of the dressing and toss to combine.
6. Top the dressed kale and quinoa with the chopped avocado and walnuts.
7. Sprinkle with the pomegranate arils and drizzle everything with the remaining dressing. 

#BackOnTrack Pesto Zoodles with Sun-dried Tomatoes

 

INGREDIENTS

• 2 cups packed fresh basil (large stems removed)
• 1/4 cup pine nuts or walnuts (if nut-free, try sunflower seeds)
• 3 large cloves garlic, peeled
• 1 tablespoon lemon juice
• 2-3 tablespoons nutritional yeast
• 1/4 teaspoon sea salt, plus more to taste
• 2-3 tablespoons extra virgin olive oil
• 3-5 zucchini (depending on size)
• 10-15 grape tomatoes
• 2 tablespoon sundried tomatoes 
• 1 8oz package of vegan cream cheese (I really like Kite Hill's jalapeno flavor)

DIRECTIONS

1. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until loose paste forms.
2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed until the desired consistency is reached.
3. Use a zoodler to make zucchini noodles or purchase pre-zoodled zucchini.
4. Add zoodles, pesto, sun-dried tomatoes and grape tomatoes to hot cast-iron skillet and saute until hot.
5. Serve warm and place a small dollop of vegan cream cheese on top.
6. Store leftovers covered in the refrigerator up to 1 week. 

#OhSoYummy Ancient Grain Gingerbread Cookies

 

INGREDIENTS

• 3 cups of spelt flour
• 1 1⁄2 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3⁄4 teaspoons ground cinnamon
• 1⁄4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3⁄4 cup coconut nectar
• 1 large egg
• 1⁄2 cup molasses
• 2 teaspoons vanilla
• 8oz of cream cheese or vegan cream cheese
• 1/3 cup of coconut nectar
• a pinch of cinnamon

DIRECTIONS

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, coconut nectar and egg until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
3. Let dough stand at room temperature for at least 1 hour or up to 8 hours.
4. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper.
5. Line cookie sheets with parchment paper.
6. Lightly flour your rolling surface and sprinkle flour over the dough and rolling pin.
7. Roll dough to about 1/4-inch thick and use additional flour to avoid sticking.
8. Cut out cookies with the desired cutter.
9. Space cookies 1 1/2-inches apart and bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
10. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
11. After cookies are cool you may decorate them any way you like.
12. For icing mix cream cheese with coconut nectar and a pinch of cinnamon until smooth. Place in ziplock bag and cut corner to decorate.

#TisTheSeason Caramelized Orange Brussel Sprouts

INGREDIENTS

• 20-30 brussels sprouts
• juice of two Satsuma oranges
• 1 shallot, peeled and quartered
• 1/4 cup olive oil
• 1 teaspoon stone ground mustard
• 2 teaspoons balsamic vinegar 
• 2 teaspoons coconut nectar
• 1/2 teaspoon salt

DIRECTIONS

1. Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half and set aside.
2. Puree the orange juice, shallot, olive oil, mustard, vinegar, coconut nectar, and salt in a food processor until smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.
3. Drizzle with a little bit of olive oil and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization.
4. Plate and enjoy. Yummay!

#ItsCrack Almond Pecan Fudge Bars

INGREDIENTS

Chocolate layer:

• ¾ cup coconut oil
• 1 cup raw cacao powder
• 2 tablespoons full-fat canned coconut milk
• 2 tablespoons coconut nectar
• 1/4 of a teaspoon of cayenne pepper

Almond Pecan layer:

• 1 cup creamy almond butter (or any nut butter)
• ⅓ cup coconut oil
• 2 tablespoons full-fat canned coconut milk
• 2 tablespoons coconut nectar
• 1 teaspoon of vanilla
• 1/2 teaspoon cinnamon
• ½ teaspoon sea salt

DIRECTIONS

1. Line a bread pan with parchment paper (this step is important to allow of easy removal of the bars.)
2. In a small saucepan, mix together the coconut oil, cacao powder, coconut nectar, cayenne and coconut milk over low heat and stir just until combined
3. Pour into the lined bread pan and move around so the chocolate is evenly distributed
4. Add to freezer and begin making the almond pecan layer
5. In a medium bowl, whisk together nut butter, coconut oil, coconut nectar, cinnamon, vanilla and coconut milk until creamy and well combined
6. Pour on top of chocolate layer, sprinkle with pecans and sea salt then return to freezer for about an hour
7. Remove the bars by pulling up parchment paper from bread pan and slice into pieces
8. Store in freezer for up to a month

#LutealPhase Roasted Root Veggies

INGREDIENTS

• 2 large sweet potatoes
• 4 medium carrots
• 4 medium beets (golden or traditional)
• 1 large red onion
• 2 tablespoons of olive oil
• 1 teaspoon of Himalayan salt
• 1 teaspoon of fresh black pepper
• ½ cup of organic tahini
• 3 cloves of garlic
• Juice of one lemon
• 1 bunch of cilantro
• 3 tablespoons of roasted pine nuts

DIRECTIONS

1. Preheat oven to 385 degrees and place parchment paper on a flat baking sheet.

2. Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses.

3. Add tahini paste to lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season to taste with salt. Set aside.

4. Cut all root veggies into 2-inch pieces.
5. In a large bowl, combine the veggies, drizzle the olive oil and toss to coat. Add salt and pepper liberally.
6. Bake the veggie 25-30 minutes or until soft.
7. Drizzle tahini sauce, sprinkle cilantro and pine nuts.
8. Serve warm and enjoy!

#CycleLove Grain Kale Salad

INGREDIENTS

• ½ to 1 bunch kale washed, stems removed and leaves cut into 1-inch strips
• ½ cup cooked white quinoa
• ½ cup cooked farro
• ½ cup of broccoli coarsely chopped
• ½ of a cucumber sliced thin
• 1 cup of basil
• ½ cup of pine nuts
• ½ cup of extra virgin olive oil
• 2 cloves of garlic
• 2 tablespoons of nutritional yeast
• ½cup of roasted almonds, coarsely chopped
• Juice of one lemon
• 1 teaspoon of Himalayan salt

DIRECTIONS

1. Place basil, pine nuts, garlic and nutritional yeast in a food processor, mix until coarsely chopped. Slowly drizzle in 1/4 cup of olive oil until the desired consistency is reached. (Save the remaining olive oil for the lemon vinaigrette.)
2. In a large bowl, combine the remaining ingredients except for the roasted almonds, olive oil, and lemon juice.
3. Add the pesto mix to the salad combination and toss until coated.
4. Whisk together the olive oil and lemon juice adding the salt to taste.
5. Drizzle lemon vinaigrette over salad and top with roasted almonds.

#PumpkinSpice Grain-Free Muffins

INGREDIENTS

• 2 cups almond flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon of pumpkin pie spice
• 1 teaspoon fine sea salt
• 1 cup canned pumpkin puree (see note)
• 1 cup unsweetened chunky applesauce
• ½ cup coconut nectar
• 2 large eggs
• 1½ teaspoon vanilla extract
• ¼ chopped walnuts
• ¼ cup roasted salted pepitas, plus more for sprinkling

DIRECTIONS

1. Preheat the oven to 375 degrees and line 12 standard size muffin cups with paper liners or grease them with nonstick cooking spray.

2. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

3. In a large bowl, whisk the pumpkin puree with the applesauce, coconut nectar, eggs, and vanilla. Fold in the dry ingredients until just combined, then fold in the ¼ cup of walnuts and pepitas.

4. Divide the batter between the muffin cups and sprinkle with additional pepitas as desired. Bake the muffins for 21 to 23 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely. They can be stored in the fridge for up to one week.

NOTE:

Look for regular canned pumpkin puree (preferably organic) at the store, not the version flavored with pumpkin pie spices since the latter contains added sugar.

Leah B's #RenewLiving Inspire Playlist

With fall comes a change in temperature. Why not take your workout outside? Enjoy this inspirational and motivational playlist with some of my favorites jams right now.

#IssaBomb Cashew Coconut Cookie

TOTAL TIME: 25 MINS |  12-14 COOKIES

INGREDIENTS

• 2 1/2 cups raw cashews
• 2 cups unsweetened coconut flakes
• 4 tablespoons of coconut oil
• 1/4 teaspoon Himalayan sea salt
• 2 tablespoons coconut nectar
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons arrowroot flour

DIRECTIONS

Preheat oven to 350º degrees F and line 9x9 baking pan with nonstick parchment paper.

1. In a food processor, combine cashews, coconut flakes, and arrowroot flour. Pulse until they form a coarse texture. Add remaining ingredients except for the salt and pulse just until everything combines into a crumbly dough. You should be able to see small pieces of cashew still, and you don't want to overmix.

2. Line the baking pan with parchment paper and empty dough into pan. Press the dough down so it's smooth and compact.

3. Sprinkle the top of the dough with the Himalayan pink salt.

4. Bake for 12 - 13 minutes, or until the edges are a light golden brown while the tops haven't really changed in color.

5. Place in freezer for 20 minutes. Use metal cookie cutter to make cute shapes OR cut into 1 1/2 inch squares.

#TacoTuesday Chicken Lettuce Tacos

Ingredients

• 1 package of Trader Joe's chicken breast tenders
• 2 tbsps olive oil
• 2-3 heads of romaine lettuce
• 1 tbsp Trader Joe's chili lime seasoning
• ¼ cup fresh lime juice
• 1 tbsp chopped fresh garlic
• 2 tbsps chopped fresh cilantro
• 1 tsp ground cumin
• 1 package of Trader Joe's Avocado's Number Guacamole to Go
• 1 cup canned black beans, drained and rinsed
• ½ cup Trader Joe's pico de gallo 
• 1 tbsp chopped fresh cilantro
• 1/8 cup of Shredded Mexican Cheese

*Trader Joe's spicy taco sauce or hot sauce to taste*

Directions

1. Place chicken, olive oil, Tj's chile lime, lime juice, chopped garlic, and ground cumin into a gallon zip lock bag. Seal bag and massage until well mixed. Refrigerate at least 1 hour, the longer the better, up to overnight.

2. Preheat non-stick pan to med-high heat. Sprinkle both sides of chicken evenly with sea salt and black pepper. Cook approximately 6-8 min per side until nicely crusted and the internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Cool 5 min, slice chicken into 1/8 inch thin slices, set aside lightly covered.

3. In a mixing bowl stir black beans, pico de gallo, cilantro, and lime juice together and season with salt and pepper to taste.

4. Take 10-12 romaine leaves, double the leaves and place them on a platter. Divide sliced chicken evenly among lettuce shells. Top each cup with black bean pico de gallo,  guacamole, and shredded Mexican cheese. Top with Cilantro and TJ's hot sauce or taco sauce.

Now go and enjoy these light yet fulfilling low-carb tacos.

#TacoTuesday 

Leah B's #SummerHeat Playlist

Summer '17 will never be the same with this uptempo playlist including hits by Calvin Harris, Sza, DJ Khalid and much more. Check it out!

Follow me on Spotify as well to see all of my playlists.

Leah B's #SpringMotivation Playlist

Just in time for spring, here's a new playlist with great vibes to get you feeling right. You can enjoy this playlist while working out, commuting to work or just hanging out, cleaning house. No matter the activity you'll feel inspired and lifted while enjoying Drake, Bruno Mars and H.E.R.

Follow me on Spotify as well to see all of my playlists.

3 OR 30 FEBRUARY FITNESS CHALLENGE

What's the 3 or 30 fitness challenge exactly?

It’s simple. 3 = 3 miles. 30 = 30 minutes.

Everyday in the month of February, you can choose to do 3 miles or 30 minutes. Your 3 miles can be anything from: 

• Walking
• Cycling
• Running
• Rowing
• Swimming

You can use any cardio machine at the gym or if you want you can take it outside. 3 miles is about 6000 steps on any fitness tracker. What could be a major challenge one day like 3 miles running can also be an easy day with just a walk. By varying your intensity you'll feel amazing as you move through the twenty-eight days of February! 

Your 30-minute workout can be any of the following: 

• Yoga
• Pilates
• Circuit weight training
• Tabata
• HIIT
• Boxing

Whatever you decide, the point is for you to choose what you want to do that day but 30 minutes is the goal.

The fun part about this challenge is that you can never really plateau, never get bored, and it doesn’t take up a ton of time in your day. You can improve your time with your 3 miles. You can get more toned, leaner and stronger in just 30 minutes. With endless variety of the 3 mile and 30 minute workouts it's a wonderful way to treat yourself to the gift of wellness.

So join me this February for #FebFit challenge. Let's stay social and get our friends & family involved as well. Tag me (@leahbhealthy) in any of your social media posts so I can cheer you on to success. #NewYearBetterBody

-Leah B.

GOMACRO Macrobar #SnackInTheCity New Year Better Eats Edition

While pregnant I reincorporated carbohydrates in to my diet and my oh my it opened the door for this GoMacro bar. The Macrobar prolonged power banana + almond butter flavor is simply heaven.  

The all-organic delicious treat packs 10 grams of protein and taste like banana bread. What more could you want? 

With over ten flavorful and beneficial bars you can literally taste the rainbow so try something new in 2017. 

#NewYearBetterEats

-Leah B.

Leah B's #NewYearBetterMe Playlist

It's a new year, so why not work towards a better you! This playlist is a great way to start the new year off on the right foot. With all of the resolutions why not resolve to enjoy some new jams while you work off those extra holiday pounds.

In 2017 let's be all about #NewYearBetterMe. 

Leah B's #FallFresh Playlist

With cooler temperatures comes pumpkin spice lattes, sweaters and all things fall. It's also the perfect time of the year to take advantage of amazing weather for outdoor workouts. Here's a fall playlist to keep you going as the days become shorter.

My #FallFresh playlist will keep you on-point.

I'm going to be a MOMMY!! My Pregnancy Journey

For as long as I can remember I've wanted to be a mom so when I found out that I was pregnant I was overjoyed! For the first couple of weeks I was completely in the clouds, just imagining what our life would look like after having a baby. My family, friends and co-workers were all so excited for our upcoming arrival.  

After the initial excitement wore off it was time to plan. Now this is where many soon-to-be-moms will tell you, it gets sticky. SO MANY CHOICES!

1st Trimester Focus:

With advent of the internet you can just google any question and find an answer in a flash. Well I'm here to tell you, if you're having a baby don't even torture yourself with endless searches. I decided I would focus on four main things during my first trimester. 

1. Who is going to be my guide through this journey? As a first-time mom and a self-proclaimed naturalist I yearned for a woman who had similar beliefs but also lots knowledge about natural childbirth. Wonderfully I  was introduced, through a good friend of my partner's, to Michelle Gabriel-Caldwell who, along with her husband, offer childbirth services. This in itself changed the course of my pregnancy.
2. What supplements should I be taking? This is one area where I did do a bit of googling to find some recommendations as well as the insight of my OGBYN. I decided upon Garden of Life plant based prenatal daily vitamins as well as their Oceans Mom DHA daily supplement plus I started taking a probiotic, liquid vitamin D-3 and spirulina.
3. How can I optimize the food I'm eating to ensure a healthy baby? Prior to getting pregnant I felt like overall I ate pretty healthy with treat meal every so often. I figured I'm doing great. Well, I learned quickly that I needed to up my protein intake. One of the most challenging things for me to wrap my head around was increasing my daily carbohydrate intake but knowing the importance of complex carbs during pregnancy I changed my mind QUICKLY!
4. What should I apply to my skin to manage stretch marks? I found this amazing book The Mindful Mom-to-Be by Lori Bregman, which among many wonderful recipes and tips for making the most of out my experience, I learned about a recipe for an amazing body butter that includes organic coconut oil, organic cocoa butter, organic shea butter and vitamin E oil. I mixed this concoction together and have been using all over my body ever since. It's pretty much the best thing ever. 

2nd Trimester Focus:

Making it through the first trimester was such a challenge for me due to the morning sickness but literally at thirteen weeks I felt brand new. My energy was back and I was ready to tackle the next round of choices. This trimester I decided to focus on these four main aspects. 

1. How do I create a useful baby registry list? Again this is one other area that I did do some google searches. Mostly I looked for registry lists that weren't over the top. I only wanted to select things that we'd really use. Also I needed something that was digital as both of our families are in states other than NY. By this time Pinterest had really become a great friend of mine. That is where I came across Babyli.st which is digital platform that allows you to select items from any online retailer or brick and mortar location so it was ideal for our friends and families.
2. Staying positive: From the negative images in movies to the horror stories that some women like to share, it can be a challenge to stay positive about the childbirth experience so I was overjoyed to find the podcast Fear Free Childbirth, which highlights women with uplifting and positive birth experiences. After listening to these podcasts I always come away feeling empowered. 
3. What exercises are best for me during pregnancy? Working out four to fives times weekly was just a habit for me prior to getting pregnant, but after a couple of trial and error weeks I came to realize that three solid workouts was perfect. These include pilates, barre, swimming and prenatal yoga. I also came across the Bloom Method which helps train the TA (transverse abdominis) therefore building core strength perfect for labor as well it can help decrease the chance of diastasis recti or the separating of the abdominal muscles. 
4. A meditation a day: With all of the choices and decisions that must be made during pregnancy you can quickly become a ball of nerves. While scrolling Instagram I found this wonderful digital meditation platform Expectful that provides guided meditations for expectant and new moms. From connecting with your baby to relaxing the body, these meditations truly provide a sense of calm. Event if it's only for ten minutes a day, I try to not miss out on this bliss. 

3rd Trimester Focus:

Two thirds of the way through my pregnancy journey and I'm feeling even more empowered to have an amazing birth experience. Since I'm in the home stretch now I've decided to focus on these four aspects. 

1. Planning the baby party: I'm all about breaking the mold and when it came to planning our baby party I decided rather than a shower filled with silly games that most don't enjoy, why not invite my child's father along with my father and brothers plus uncles and make it a family affair. For the invites I also chose to go digital with Paperless Post which allowed me to create my own invite and send without buying one stamp. One great feature of Paperless Post is the tracking capability. Along with really tasty food, we're having a signature cocktail and a onesie design station. It feels so good to step outside of the box.    
2. Time to pack the hospital bag: As the date gets closer and closer many have recommended that I pack my hospital bag. Here again is a time where I did google the best list and found tons of resources. The Bump has an all encompassing list that I've referred to when packing our bags. 

3. Prenatal massage anyone? Now that I'm further along and starting to feel some of the changes in my body it's great time to have a massage to help relieve some of  the unavoidable tension. If you're in the NY area, I totally recommend Soho Sanctuary as I've had the most amazing experiences at this spa.  

4. Pregnancy photo shoot? Yes, please! Now is the perfect time to document this amazing journey with beautiful photos. I have my photo shoot scheduled in the upcoming weeks and I'm so excited. There's something special about honoring your body for the amazing work it's able to complete. So I'm going to show off this baby belly.