As this pregnancy progresses (I'm now in the final month, yay!) I am really struggling with everything. Cleaning, cooking, sleeping, taking care of a toddler, are all considerably harder now that I have to waddle everywhere. I don't ever remember feeling this sore or exhausted with Sebastian - probably because I didn't have to chase a toddler around.

This baby is sitting low. I mean really low. He's been this way for the past 4 weeks, and I feel like I am carrying a bowling bowl on my bladder. I had to give up pilates a few weeks ago, because I just didn't feel right afterward, and you know what they say about listening to your body. The only real exercise I've been getting is gardening, and even when I'm in the moment, pulling weeds, planting flowers, I mostly feel like I'm just rolling around like a beach ball ready to pop.

The weather in Seattle has been so beautiful this past couple of weeks, and I am so excited about patio hangs with margaritas and guacamole. I am very grateful to be due at the beginning of the summer rather than the end. And for all those moms out there who are expecting at the end of the summer, I feel you. Sebastian was born mid-September, which meant that I spent the whole summer on the couch in front of the fan or in the water. On a positive note, it is much easier to find cute stylish maternity clothes for the summer!

I am all for quick simple meals at the moment. I mean, I'm usually all for quick simple meals, especially with a toddler, but even more so now that I'm so exhausted. I am really into large one-pot meals that can be made in advance and eaten for a few days. It's a tricky time of year for one-pot meals though. No one wants to make a batch of chili or pot of soup when the weather is beginning to warm and we are all craving salads and fresh produce. I like this pasta salad because it's filling with a relative hardiness, but also fulfills my needs for fresh veggies!

MEDITERRANEAN PASTA SALAD

serves 6 - 8

prep time: 10 minutes

cooking time: 10 minutes

12 oz box of dry rotini pasta

1 red pepper, chopped

1 English cucumber, sliced

2 cups cherry tomatoes, halved

1 cup green or black olives, sliced

4 oz feta cheese, crumbled

1 lemon

3 tbsp olive oil

salt and pepper to taste

Bring a large pot of heavily salted water (2 tbsp salt) to a boil.

Add the dry pasta and cook until al dente. Remove from the water and rinse with cold water. Drain.

Add all of the ingredients to a large bowl and toss. Season with salt and pepper. Serve cold.

Can be kept in the fridge for 4 days.