I’ve always wanted children. Since young, I gratefully took care of the younger cousins, or gathered the children of the block to create organized games and settle disputes. I was destined to become a mother. I always assumed it was going to be easy to become pregnant. With all those sex-Ed classes, teenage pregnancy shows, horror stories that fill the gym locker rooms, and the stereotype that Hispanics breed like rats, I just thought I could pregnant with ease. Nine months into marriage, I went to the doctors for issues with my period. Little did I know that my OBGYN would call me in a month to tell me that I was infertile.
Never have I felt such betrayal before…let alone betrayal from my own body.
When I am by myself, without the company of loved ones or the bustle of work to distract me, the heaviness starts to push down on my chest and my eyes well up. I take a shaky breath, try to calm myself in the vain efforts to stop the crying. But majority of the time, the hot tears will fall down anyway. Breath becomes ragged, chest heaving up and down, taking in gigantic gulps of air.
These sobbing fits occur suddenly and finish just as quickly. I have to remind myself that I am stronger than some stupid label of PCOS. I remind myself that I can do things to make myself healthier now that I know the keys to my body. And I remind myself that by getting myself healthier, there is a good chance that I could finally be able to have children.
A lot of the recipes that will be uploading now will have to be low-glycemic recipes. A new chapter in my life of making healthy recipes. Do not worry, I will not be sacrificing the taste 🙂
Thank you Grandma Marquez for letting me borrow “The Sugar Solution Cookbook.” It has been really helpful explaining portion sizes and how to break up my meals. This recipe comes from this recipe book and it is currently one of my favorite snacks.
Makes 12 servings
Per serving: 151 calories, 2 grams protein, 4 grams carbohydrates, 15 grams fat, 5 mg cholesterol, 60 mg sodium, 2 grams dietary fiber
- 2 cups Pecans
- 1 tablespoon Brown Sugar
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Red Pepper or Cayenne
- 1 1/2 tablespoons Butter, melted
Step 1: Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil sprayed with butter.
Step 2: Place pecans on the baking sheet and bake for five minutes.
Step 3: While pecans are baking, combine the rest of the dry ingredients in a small bowl.
Step 4: Remove pecans from baking sheet, and add butter and dry seasoning mix. Toss until well coated.
Step 5: Add pecans to baking sheet again and bake for 20 minutes or until toasted.
Step 6: Remove pan from oven and let the pecans cool completely.
Step 7: Eat and Enjoy!
*Note: You can store the nuts in an airtight container for up to 2 weeks.