Motherhood After Breast Cancer: Pregnancy

Tonight as we were chowing down on burgers and shakes at the Choo Choo (our favorite birthday restaurant), Lily asked me to tell the story about the day that she was born.

My due date was November 20th, although when I first had gotten pregnant, I calculated my due date to be Nov. 10th. When I woke up on Nov. 5 (I always say my due date was more accurate than the one my doctor gave me) I started to feel cramps. I called my mom, Ed at work, and my doctor’s office in that order. Since I already had a doctor’s appointment at 11:00, the nurse told me I could wait until then to come in. I had told Ed to come home from work so he could drive me to the doctor’s office. It was a beautiful fall morning, and Ed spent the time waiting to rake the leaves into the street for the leaf truck. I usually went to doctor’s appointments by myself, but this time, I didn’t go home after my appointment. The doctor told me I was going to have a baby that day!

I’ve always thought of both of my daughters as little miracles from God. I wasn’t sure I’d be able to get pregnant and have children after undergoing chemotherapy and taking Tamoxifen at such a young age. Many young women are pushed into menopause or become infertile due to cancer treatments. Before Ed and I got married, we talked about the possibility of adoption if we weren’t able to have children.

So it was unbelievable to me when it took only about three or four months for me to become pregnant with both Lily and Emmy. I was also quite fortunate to have healthy and happy pregnancies. Being pregnant was a wonderful experience for me, and the morning sickness I felt was nothing compared to the sickness of chemotherapy. My hair grew thicker instead of falling out and I was gaining weight due to a healthy baby growing inside of me. Ed and I felt truly blessed.

As we watch both our girls growing before our eyes, and celebrated Lily’s 11th birthday today, we still feel extremely blessed to be the parents of our miracle babies. Because as you know, our girls will always be our babies even as we celebrate birthdays and watch our little girls grow up.

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Tortellini Soup!

Tortellini Soup Recipe

Tortellini Soup is a family favorite. Even my picky eater has seconds, which is amazing when you consider that this recipe has spinach and mushrooms! It’s a new entry to my dinner repertoire. This recipe is from my stepmom, who I believe got it from her daughter, and it found its way into my kitchen. I’ve made this recipe in both a slow cooker and a soup pot, and it turns out yummy either way.

Tortellini Soup

Ground hamburger or Italian sausage
32 oz. chicken broth (low sodium)
1 jar spaghetti sauce
½ bag frozen spinach thawed with liquid squeezed out, or fresh baby spinach leaves
1 package fresh, sliced mushrooms
Frozen cheese tortellini

Brown hamburger or Italian sausage. Place the meat, chicken broth, spaghetti sauce, spinach and mushrooms into your slow cooker. Heat on low for 2-6 hours. Add tortellini 30 minutes before serving.

Enjoy on a cold school night. Perfect for a busy family, and there are (usually) leftovers for lunch!

Click here for a printable recipe!

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