I had planned on writing this post yesterday. But as many of you know, Ryan and I celebrated our 4th anniversary…and the day slipped away from me. We had a lovely evening, complete with artichoke, shrimp and mussel pasta, and a crusty loaf of Italian bread. BUT THEN all hell broke loose. Around 10 pm, I started feeling funny and before I knew it, an evening of love and romance had transformed into a very sick pregnant woman lying on the bathroom floor. After several hours of vomiting, with no respite in sight, we were told to come into the hospital. I was hooked up to the fetal monitor to make sure Lucy wasn’t going to come too soon. Dehydration is not good for pregnant people!
Thankfully, by 5 am, the vomiting had stopped and I was able to drink a glass of Gatorade. Ryan and I are back home, Lucy is content for at least a few more weeks (I hope!) and I’m on the mend. We’re not sure what happened, but my doctor told me to avoid all seafood for the next few weeks. Ryan didn’t get sick from our dinner…and they don’t think it’s a stomach bug. More likely, my body just said, “No way!” to shellfish.
It’s fascinating what our bodies do and do not tolerate. Earlier this month, I had the opportunity to learn more about lactose-intolerance, a condition I’ve developed over the course of my pregnancy. I can still eat cheese…but a glass of milk or even a bowl of ice-cream makes my stomach cramp. The folks at Lactaid offered me and others some interesting and valuable information…as well as coupon for a carton of Lactaid. Wouldn’t a glass of milk be perfect with one of these muffins?
Michelle Harrington, a registered dietician, had this to say about lactose and lactose intolerance:
What is Lactose?
Lactose is the major carbohydrate in milk and other dairy foods.
Lactose (milk sugar) consists of two simple sugars–glucose and galactose
Lactose MUST be broken down into glucose and galactose by the intestinal enzyme lactase before it can be absorbed by the body
What does it mean to be Lactose Intolerant?
Most people produce the natural enzyme, lactase. The amount of lactase your body produces determines how much lactose your body can break down.
Everyone has different levels of lactose intolerance (I’m only mildly intolerant!)
What is Lactaid?
Lactaid provides the lactase needed to break down lactose (try saying that ten times!)
Lactaid products are 100% real dariy. The only thing different? They add the naturally occurring enzyme to their milks, ice-creams, and cheeses.
Lactaid products can help lactose-intolerant individuals and families digest dairy products without stomach discomfort (yippee!)
After last night’s incident, I know I’m VERY READY to be free of any and all stomach discomfort. I’m eager to try Lactaid with my nightly bowl of cereal because calcium is SO important for growing babies, and there is nothing quite like a glass of full-fat milk. The folks at Lactaid would also like to give one of you a coupon to try their product. If you’d like to be eligible for the giveaway, like Anecdotes and Apple Cores on Facebook and leave me a comment below. I’m so close to 2,000 likes…I’m sure we can get there! The winner will be drawn Monday morning.
And because I know I need something sweet to end the week, here is my go-to muffin recipe (chock-full of mini chocolate chips). I’ve made quite a few muffins over the course of my adult-life, but these are the VERY BEST. If you’re looking for a classic, bakery style muffin, look no further. These rise beautifully, have just the right amount of sweetness, and are moist, moist, moist! You can sub the chocolate chips for other goodies like blueberries or nuts. The sky is the limit!
Chocolate Chip Muffins (the only recipe you’ll ever want or need!)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
10 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups plain full-fat or low-fat yogurt
1 1/2 cups mini chocolate chips (or other add-in of your choice)
Preheat your oven to 375 degrees Fahrenheit and line two standard muffin tins with paper (this recipe makes about 16-18 big muffins…so you won’t use all the tins).
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl (ideally the bowl of a stand mixer) cream together butter and sugar until light and fluffy, about three minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract.
Now, alternate between adding dry ingredients and yogurt. Your batter will be thick. Fold in chocolate chips. Using a 1/3 cup measure, divide batter evenly into prepared muffin pans. Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool in pans for 5 minutes before removing to wire rack. Enjoy!
Monet
Anecdotes and Apple Cores
So glad that all is well and that Lucy will be happy in her comfortable little space for awhile longer. The same sort of incident happened to my sister recently after enjoying shrimp for dinner. She found out that she had developed a sudden intolerance to shell fish and warned to never eat any again. Take good care and enjoy those muffins with a cup of tea.
Best,
Bonnie
Isn’t it crazy, Bonnie? So scary. I will DEFINITELY avoid all shellfish now.
So glad that you are okay!! And these muffins look amazing 🙂
aaaah – that sounds horrible. i’m glad you’re better. i like you on facebook!
Ups, it does not sound like fun. I hope you did not stress out too much. Lot’s of love to you guys! <3
Yikes girlie! That sounds horrible:( I’m not one for mussels anyway (I’m not that cool) but I certainly won’t risk eating them now just in case. You know what’s weird – I’ve only been sick ONCE so far in my pregnancy and it was after a delicious pork roast dinner at a friend’s house who is a great cook and I was the only one up all night vomiting. So like you – it was just my body that said ‘no way’ to whatever it was I ate that night. It was also the latest dinner I’ve eaten so far (10 pm) and I won’t make that mistake again! Late, heavy dinner + pregnancy = no bueno.
So glad you’re better and hooray for Gatorade!
Ooh, that does not sound like a fun night! So glad you’re feeling better!
Hi, I am so glad to read you and the baby are fine now. How strange our bodies react to food, specially during pregancy. This is a very nice recipe… I will definitely try these muffin!
Ciao.
You poor, poor girl! It must have been so scary, not to mention uncomfortable. I’m sorry you had to go through all that. I’m glad you and Lucy are doing well now! I think now is the time to be pampered while you rest and recover 🙂
Calcium IS so important, and I’m happy to hear you’ve found a milk you can drink! Perfect with these incredible-looking muffins 🙂
Monet, I am so glad to read that you recovered from your scare and that all seems to be well now! Goodness, when I read that, I got a scare. So glad that the package finally arrived at your home and I am thrilled that you and Ryan liked its contents! I told the girls that you enjoyed their drawings and hung them up on the fridge – you should have seen their happy faces! And your Chocolate Chip Muffin recipe does look exactly like the kind of recipe I like for my muffins – on Wednesday, there is a bake sale at the girls´ school, I will try to bake these and call them “Monet´s Chocolate Chip Muffins”!
Tons of hugs and kisses and stay well wishes from all of us!
I like your page on Facebook!! Great recipe!!
I’m so glad everything turned out okay!! That was such a crazy scare…hopefully one that you’ll never have again! These muffins sound so tasty and yes I do think they’d be just perfect with a glass of milk!
Oh, I’m so sorry you got sick. I guess now I know why pregnant women are told to avoid shellfish. Glad you’re all better and these muffins look so good I want to reach through my computer screen and grab one. 🙂
Oh, I am SO glad both you and Miss Lucy are OK. How scary.
Your muffins look divine…perfect breakfast treat, lunch treat or afternoon snack 🙂
I’m so glad you’re feeling better. Yes, the body is a weird thing… and, from what I’ve witnessed, pregnancy makes it even weirder.
Anyway, let me just say that this is totally on my list of recipes to make because I’m a sucker for a good muffin… and somehow I’ve yet to try making chocolate chip muffins. Strange, right?
I’m so sorry that your anniversary ending the way it did but that you and Lucy are OK.
(opting out of giveaway) You poor thing!!!! That doesn’t sound like much fun 🙁
But these muffins look sooo perfect, those chocolate chips are just like YUM
Don’t really need anything for lactose, but those muffins look amazing. I love chocolate chip muffins. They’re only second to blueberry 🙂
Pingback: Howdy
Oh I hope you are feeling better now (especially with these muffins) – pregnancy sounds like quite a roller coaster!
Cheers
Choc Chip Uru
Monet,
Glad that your shellfish episode is a behind you and Little Lucy is resting comfortably for a couple of more weeks.
Your muffins look amazing, and you can never have enough muffin recipes.
I, to am lactose intolerant, and have taken Lactaid for years. It really works. I already like you on FB.
Happy Moms-to-be Day!
So glad you and Lucy are doing better. Take it easy and enjoy those great muffins, they look delicious. Please exclude me from the giveaway! Have a wonderful day!
Wow what a delicious recipe.
Glad that you feel better now! Our little ones remind us that they are inside in different ways, don’t they? Your muffins look just perfect! I guess I can make these after the delivery! Just a few days left!
I’m so excited for you! I can’t wait!
I’m sorry to hear about your nausea, but so glad that you’re feeling better now. Your muffins look terrific!
That sounds terrible, am glad you are well now! Take care of yourself. Those muffins look great!
That’s all fascinating! so glad you and the little one are ok! and these muffins look incredible!
So glad you are doing better and the baby is all set too! These muffins look very tasty indeed!
Then, came hurricane Irene. And the uncertainty of whether we’d lose power. I sewed a new pouch for my EpiPens in the morning (still not finished with it though) then got around to baking in the afternoon. Once I started, I didn’t stop till it was after 9pm and I needed to get to bed. I started off with baking bread, merging a recipe I had from Jules and my dad’s recipe. Changing the ratio of liquid to dry ingredients as I felt like it should be…. believe it or not, BEFORE I ever mixed the ingredients together. I think I’m starting to get better at this gluten free baking thing, one day at a time! I baked and baked and baked that afternoon, making the bread, muffins (which actually turned more into an apple muffin pie instead of Jules’ blueberry muffins … I had no blueberries on hand, and I’m allergic to bananas, so I totally tweaked the recipe and ended up with something quite different!), graham crackers (Chef Flower and I made 2 GIANT graham crackers to make a huge s’more in the next days!), tapiocia pudding, and pie dough (to be baked the next day, provided we had power).
you’ve got to be kidding me!! chocolate peppermint soymilk??!!?! i have to get that. i’ve been craving hot chocolate and haven’t found a vegan replacement yet. i will definitely be getting some of that.these muffins look great. i am obsessed with muffins.
Pingback: retro jordan shoes
Pingback: Rifftype
Pingback: micro jobs
Pingback: Homepage
Pingback: Iphone Android App