Baby girl is due in just over two weeks, so you can imagine that my mind is filled with countless thoughts; thoughts of excitement, anticipation, preparation, and the unknown. Thankfully, thoughts of dread have not made an appearance and I pray that they don’t. Let me clarify something– although I do not dread
the difficult times, it doesn’t mean I do not anticipate them. I know there will be moments (most likely in the quiet of the
night) when I’m trying to figure out how to make my baby girl stop crying for not only my sanity but also the courtesy of our poor neighbors. If whatever comes to mind doesn’t work, I most likely will begin to cry too; and it’ll be a girls cry-fest. Now doesn’t that sound lovely?
All that paired with the countless messes, hair-tugs, and dirty diapers, I’d say I have the best time of my life to look forward to! Wouldn’t you? All joking and sarcasm aside, I truly am excited for this next chapter in life. It’s a challenge and a feeling that I can honestly say I’ve never felt before. It’ll be such an adjustment adapting to life with a baby, but how awesome will it be to go through a daily routine WITH MY BABY?! Thankfully, I’ve been surrounded by people who for the most part send positive and loving vibes my way, and I’m grateful for that.
All that said, I won’t be able to spend my days JUST staring at my child. I’ll eventually have to create a routine that will allow me to go about my life, and that includes cooking! I’ve been making meals and freezing them, but I also know that I’ll be in the mood for something quick and easy that I might not have prepared ahead of time. A couple of weeks ago I made a new favorite for Brian and me– Ramen Bowls. They’re actually well-balanced, packed with veggies and protein, and still, offer a fun twist to your meals. The recipe is ridiculously simple and you’ll be amazed that you can have such a beautiful meal with such little effort.
2 packs of ramen or Ichiban noodles
2 baby bok choy, washed and halved lengthwise
1 can baby corn (you’ll most likely find this in the international section)
1/2 cup purple cabbage, washed and shredded
1 medium carrot, peeled into slivers
1/2 lb chicken breast
Pinch of salt and pepper to taste
Dash of garlic powder
An optional light dusting of buttermilk ranch seasoning for chicken
1 tbsp. Extra virgin olive oil
Optional poached or lightly boiled egg
1 scallion, sliced thin
Follow instructions on the back of the ramen pack. Make sure you account for the number of packs you make. In the meantime, season chicken, place it in a small saucepan over medium heat, drizzle olive oil, let the pan get hot enough, and sear chicken until it is golden brown on each side (about 5 minutes). Once each side has some color, add a couple of tablespoons of water, lower the heat to medium-low and cover the pan so that the steam cooks through the middle of the chicken. I tented the pan with aluminum foil. Once the chicken is complete, in the same pan, sear the bok choy over medium-low heat starting with flat-side down.
Once chicken and ramen are complete, grab a large soup bowl and go to town with the ingredients. Start by placing ramen and broth into the bowl. Top it in sections with each ingredient to give it a colorful and artistic look. If you’re adding an egg, do so in the center of the bowl. Top with scallions, find some chopsticks and a deep spoon, and enjoy!