Baby S2 Update & other happenings

Wow!  Where does the time go when expecting #2!? 

WEEK 21 (as of 4/3)!
The first time around J and I had a stack of pregnancy books we would read each week for updates.  This time I’m lucky if I skim it once/month.  However, I can rest assured that the baby is growing big and strong inside of me as we had our 21 week ultrasound last week and everything looks good!
He or she was pretty shy but did manage to stick its little tongue out at us 🙂
Weighing in at about 13oz he/she is the same size Trey was at this time. 
I am feeling more and more movement, but J is anxiously awaiting his first fist pump. 
I feel it most when I kick my feet up for a bit…which isn’t long as I still enjoy getting active doing Crossfit, running, swimming, and biking on the trainer. 

Trey is excited about the baby and likes to sport his “Big Brother” shirt every now and then.
He also suprised us with his first official word (other than “mama,” “dada,” & “uh-oh”)….BABY!
When I ask Trey: “Where’s the baby?” He walks over to me and lifts up my shirt to expose my belly button.  He then goes on to give it a good scratch while smiling.  However, sometimes when ask “Where’s the baby?” he proceeds to left his own shirt and show off his growing belly 🙂

Babymoon #2
J and I took babymoon #2 back in February to Kaui, HI.  We had a great time surfing, hiking, whale watching, and snorkeling.  What a beautiful island!




J and I spent an afternoon learning how to surf

while we both caugh some waves, J really caught on…

check him out after just 2 hours of lessons….wow! 😉

Dowling Track
The last big happening around here is I started coaching hurdles for Dowling Catholic High School.  I am very excited to be back coaching after a break last year.  Dowling seems to be a perfect fit (and yes, that’s coming from a former Valley girl)! 

Trey at his first high school meet

Happy Easter everyone!  He is risen!

Until next time…
Look good, feel good, do good
Sara B.

A very busy weekend means a very big appetite….Slow Cooker Italian Beef…and purple potatoes?!

This past weekend was filled with fun!
The HyVee Triathlon started off the craziness with Emmerson’s tri clinic on Friday.

She got her first experiences of swimming, biking, and running…all in one day.
The temperature topped 91F! Needless to say she was beat by the end of the day.
Unfortunately, her race Saturday morning was canceled do to the weather 🙁

J, Ron (brother-in-law), and I all set to race Sunday morning…more on this in a later post!

Sunday night was the Solon ladies track banquet. We finally got a chance to show off our State Champ trophy. It was bitter sweet as I said my good-bye’s to the ladies and their families. I will miss Solon so much.
I have to give a quick thank you for all the amazing cards the girls wrote me…I told J if I ever have a bad day I am going to pull them out and read the kind words again.
Monday…
my parents were here and J and I put them to work!
But first…J started our hardworking day with a scrumptious breakfast piled high with spinach and red bell pepper
all day we weeded, mulched, planted, buried, scrubbed, swept and dusted.

poison-ivy proofing my body with tube socks and tights….Dad wasn’t so lucky
Slow Cooker Italian Beef
another recipe from fellow crossfitter Katie
for dinner I prepared a crock pot recipe in the morning so it was ready when finished working that evening

I picked up some PURPLE potatoes at New Pioneer Coop. They were beautiful along side the white and red potatoes.
more color=more nutrients! ps…. all were organic as potatoes are on the “dirty dozen” list for foods with high amounts of fertilizers and pesticides
I also picked up a grass fed rump roast from Grass Run Farm
Ingredients:
1 1/2 cups water
1 1/2 cups beef broth
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
few good shakes of Penzeys Italian Dressing
1 (5 pound) rump roast
Instructions:
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion powder, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. Add potatoes and carrots when about 4 hours remain (on low) or 2 hours remain on high)….periodically check roast with meat thermometer as some crock pots cook faster. If it is done before dinner time simply remove meat and place, covered in fridge till an hour before dinner and return to pot to heat up. Before serving, remove bay leaf, and shred meat with a fork.
Let shredded meat soak in juice for about 10-15minutes. Serve and enjoy!
This can be made into a sandwich topped with sauteed mushrooms and onions OR served with a side of potatoes and carrots.
Thanks for sharing Katie!
Until next time…
look good, feel good, do good

Solon Track – State Champs

Coach Sands, Coach Dan, Coach Joe (not pictured) and I are proud coaches………..
Solon girl’s track
WON STATE! WE ARE STATE CHAMPIONS!!!
wahoooo!
Not only did the girls win, but the boys took the title as well! Talk about domination!
But first, the road to the title…
road trippin‘ and rockin‘ out with a van full of girls!
Cheering our Solon Spartans on!
4×200 after they won the relay! 4×100 went on to win as well!
my first track coach way back in 5th grade…Father Kirby (his team, Dowling, went on to place 2nd in 4A)
congratulating the girls after anxiously awaiting the final meet scores

chatting with the 4×400 who finished off the meet and helped bring home the title
this was a complete team effort and I am soooo proud of everyone!
oh…did I mention we TIED…can you believe it!?
Hey, we don’t mind sharing the title with Gilbert as long as we don’t have to share a trophy 🙂

Coach Sands congratulating Gilbert
the seniors, the hurdlers
of course Jeremy and my dad came out to support the team

Abby (my cooking buddy) and I

the hurdlers surprised me with a “We Will Miss You” sign 🙁

I can not express how proud and honored I am to have coached Solon girls track. It was beyond my expectations and am blessed to have had the experience. They are true champions on and off the track. I was impressed with how much class, work ethic, and unity the ladies and school displayed.
GO SOLON SPARTANS!
Until next time…
look good, feel good, do good

Peanut Butter Energy Bars

My best friend and fellow teammate on the ISU track team, Leigh, used to make these yummy bars for meets. She was gracious enough to share the recipe with me so I could pass it down to the Solon High School track girls!

We all got together for MOTIVATION NIGHT at the Coach’s house which was the perfect opportunity to introduce them to these squares of heaven.

Peanut Butter Energy Bars
Ingredients:
1.5 cup pb
1.5 cup honey
1 cup brown sugar
5 c rice krispies or other cereal (I like to mix bran flakes in there)
4 c oatmeal
1.5 c peanuts
1 tsp vanilla
Instructions:
Mix dry ingredients in a large bowl together.
Boil the wet ingredients in a large pot and add the vanilla when it starts boiling. Stir it in, and take it off the heat.

Once the wet ingredients are boiled/mixed, you pour it over the dry and mix it all together. Then, you pour the mixture in a brownie pan and press it in…cool, cut and serve!

We also made a giant bowl of trail mix! Each girl brought there favorite mix in….nuts, seeds, dried fruit, cereal…

Congrats to the Solon girls for a stellar meet last night. Come cheer them on at Clear Creek-Amana Friday!

Thanks Leigh for sharing the tradition!

To come: homemade humus, coconut chicken

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/