- When traveling by car, always fasten your seatbelt (buckling it low across your pelvis), and use the shoulder harness
- Before you leave, get a referral for an obstetrician in the area where you are going (you can ask your own doctor to recommend one)
- Be sure to wear comfortable clothing and shoes
- Continue to drink plenty of fluids, but drink bottled water in countries where the water standards are questionable
- Eat healthy meals; also carry healthy snacks to have on hand if you get hungry
- During the last two or three weeks before your due date, avoid traveling any long distances; you will want to be close to your doctor if labor starts early
Fast Fact: Fragrance Dangers
Cosmetic products containing fragrance can be harmful to your unborn baby, especially if it is a boy, concludes a recent study from The National Institute of Environmental Health Sciences. Why? Because fragrances often contain hidden chemical ingredients known as “phthalates” that can cause impaired testicular function and incomplete testicular descent. While experts study what amounts are safe to expose your unborn child to, you may want to opt for fragrance-free or unscented make-up and hair-sprays.
Lisa’s Suggestion: If your rings start to feel even a little tight, take them off for the remainder of your pregnancy to avoid having any rings damaged by having them cut off.
Eating for Two: Lunch
This recipe is a great vegetarian dish with iron and vitamin C.
Shantel’s Broccoli, Black Bean, and Orzo Salad
- 1/2 cup freshly squeezed orange juice
- 1 cup water
- 1/2 teaspoon of salt
- 1/2 cup uncooked whole-wheat orzo
- 1/4 teaspoon orange rind
- 1 cup chopped, steamed broccoli
- 1 cup canned black beans, rinsed and drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon seasoned rice vinegar
- 1-1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
Directions
1. Bring 1/2 cup orange juice, water, and salt to a boil in a medium saucepan; gradually stir in orzo. Cook for about seven minutes, or until tender. Drain and cool slightly.
2. In a medium bowl, stir in 1/4 teaspoon orange rind, broccoli, beans, bell pepper, onions, and parsley.
3. Combine 1/4 cup orange juice, vinegar, oil, and cumin. Pour over orzo mixture; toss well. Makes about two servings.
