Breech and Food

At my midwife appointment today I asked her to see if Eli was head down because the past week it has seemed to me that he’s flipped because I have had a lot more discomfort and felt his hiccups on the top of my belly rather than the bottom. I tried to find his head on my own but with no success. After feeling around and knowing he wasn’t head down she pulled up their portable sonogram machine and placed the doppler at the base of my uterus and rather than a head, there were his little feet and a bunch of cord.

This means that he is breech right now, actually, transverse breech which is more halfway breech than anything. Generally at thirty six weeks the baby is already head down so naturally there’s a little worry he won’t flip since he’s growing so fast as this point. However, we are not worrying because in my particular case it seems that there’s a good chance he will flip. The first reason is that I have high fluid so he’s got swimming space, secondly, it seems that he just flipped this way within the past week or two and therefore isn’t exactly settled and thirdly, I have strong Braxton Hick’s to help line this boy up.

After all, it’s only thirty six weeks so he’s got a little time before he gets too big. I’m going to do some position exercises to help things adjust and today I drew his position on the outside to motivate myself to keep up with the poses.

For now, I’m just sort of uncomfortable with his head under my rib and feet kicking me straight down. Hopefully that changes soon!

On the food front I’ve been trying to do simple basics that don’t require much thought or any preparation that will gross me out.  Right now I just need to be able to get healthy-ish food on the table without breaking my back and appetite.

Last night I made a sweet potato casserole and broccoli rice dish.

I was able to bake the sweet potatoes and use my rice cooker for the other dish so I didn’t really have to work for anything. I cooked the rice in homemade chicken stock and added broccoli, onions and garlic towards the end. The sweet potatoes I baked until they were practically dripping with sweet potato syrups and then I added some cinnamon and honey and the toffee sauce I made the other day for my banana soft serve. I ate some of those potatoes today for a snack today and they were still divine…cold and everything.

Tonight I actually did a little more work and made a copy cat version of Chili’s Southwestern Eggroll.

I combined black beans, corn, chopped precooked chicken, spinach, cilantro, onions, sour cream and cheddar cheese and then put it in my homemade tortillas and sauteed in olive oil and butter until crispy brown.

I made an avocado aioli dipping sauce because Chili’s serves their’s with an avocado ranch dip. I don’t have ranch and therefore needed to do an aioli which is mayo based. Of course I don’t buy mayo either so I had to whip up a quick batch. I used this recipe and it worked beautifully. Then I added meat from one avocado, dash of salt (be lean on salt!), dash of fresh lemon juice, cilantro and dash of garlic powder. I also put a little sour cream on the side for the neutrality.

It’s been nice not having to think too much about food and even though I plan on doing things a bit differently this next week, I still will keep it simple because the more pregnant  I get, the less I want to think about it.

Hopefully I’ll be making some freezer meals for post baby as well and I’m really looking forward to that too.

So, that’s the 411 around here. Pray my baby flips head down so we can have an easy few weeks before his arrival.

Question: Any mamas out there deliver breech? Did you ever have a successful flip?