Monday, October 24, 2011

Transfer day...

Today was our day 5 blastocyst transfer. As I mentioned yesterday there was a chance that we were going to need to postpone til tomorrow but I got the email from Nurse A around 8am saying that we were definitely set for transfer today! Hooray! When we got there we talked with Dr. K to debate 1 embryo transfer vs. 2. We decided on 2 which does have an increased risk for multiples, but also gives us a 60-80% chance of safely conceiving one sweet baby. If we transferred only one, the success rate would have been between 30 & 40%. The procedure took less than 20 minutes. They took me back to the procedure room. There were two tv screens - on my left I got to watch the embryologist draw the embryos up into the catheter and then on the right I could see the catheter insert the embries into my uterus. SO wild to see it all happen like that. After that I had to rest laying down for 30 minutes and they brought us a picture of our two embryos....WILD! Dr. K and the embryologist both said that the little buggers had developed substantially this morning which is good and hopefully they'll continue to grow and implant today, tomorrow or Wednesday. We still have 7 at the lab that are still developing. They'll call us tomorrow to let us know how many have progressed to the blastocyst phase and will be eligible to be frozen. Probably 1-3 if we're lucky. Again, I'll be grateful for whatever God chooses to bless us with.

I had spent most of yesterday cleaning and cooking to prepare for my bed rest. If meals were left to the Italian's discretion, I'd be fed take out pizza, Chinese and Chick-fil-a for 3 days. Now there's nothing wrong with that, in fact I enjoy pizza and Chick-fil-a chicken strips A LOT. However, I do want to make sure that I'm eating healthy for the potential little one(s). So I made some healthy goodies so all he Italian has to do is pop in the oven and reheat. Tonight's delicacy was Quinoa and Black Bean Enchiladas and OMG they were DELICIOUS! I kind of made up my own recipe so I don't have exact measurements for spices, I just adjusted along the way to get it where I wanted it.

QUINOA AND BLACK BEAN ENCHILADAS
Corn Tortillas (I used a whole pack of Trader Joe's corn tortillas)
2/3 c quinoa (uncooked)
1 1/4 c water
1can organic black beans
1/2 green pepper, chopped
1/2 medium onion, chopped
1 28oz. can organic chunky tomato sauce
1-2 Tbsp Olive Oil
Salt (to taste)
1tsp. Crushed red pepper flakes
2Tbsp. Cumin
2Tbsp. Chili powder
1tsp. Garlic powder
1/4tsp. Onion powder
1tsp. Cayenne pepper
1Tbsp. Paprika
1-1 1/2 c. Shredded cheddar cheese
1/4 c. Nutritional yeast flakes
Salsa, Guacamole, Greek Yogurt (I sub Greek yogurt for sour cream...but whatever you want.)

Rinse and drain quinoa. Add to saucepan with water and a pinch of salt. Cover and bring to boil. Reduce to simmer 10-15 minutes. While that cooks, sautéed green pepper and onion in olive oil until onions are translucent. Add all spices to vegetables and stir to toast the spices slightly. Add 1 can of chunky tomato sauce and simmer. Taste occasionally to adjust seasonings. Drain and rinse black beans and add to quinoa. Stir gently and add maybe a cup of the tomato sauce mixture Just watch to make sure that it's not too wet). Taste for seasoning. Heat the corn tortillas in the microwave under a damp paper towel for 1-2 minutes to soften. Now it's time to assemble. Spray a 9" x 12" glass baking dish with nonstick spray. Take one corn tortilla, place some cheese in the center, top with a few spoonfuls of the quinoa mixture, roll carefully and place seam side down in the dish. Repeat and nestle each enchilada tightly next to one another. I had quinoa mixture left over (which you could reheat and eat on it's own). Top the entire dish with the tomato sauce mixture. I tried to get a little down the sides to keep them moist. Make sure the tops are definitely covered. Top with cheese and nutritional yeast*. Bake At 350 covered with foil for 30 minutes, then uncover and bake for 15 minutes. Finish by broiling 1-2 minutes until golden brown. Remove and let cool for a few minutes. Serve with salsa, guacamole, whatever your little heart desires.

*nutritional yeast flakes are used by vegans to supplement Vitamin B. It has a nutty, cheesy flavor so if you wanted to make this dish vegan, you could eliminate the cheese entirely and just use the nutritional yeast. I've only been able to find nutritional yeast in the bulk bins at Earth Fare.

I'm on bed rest until Thursday...today wasn't so bad. Kelly + 1 Valium = 10 hours of uninterrupted sleep. We'll see how tomorrow goes. I promise to be a perfect patient and follow the Dr's orders EXCTLY!

If anyone has success stories to share, PLEASE do so! I'm trying to focus 100% on the positive at this point. Look forward to hearing from you.

6 comments:

  1. We are praying for you Kelly! God has some amazing things in store for your family! Rest up! Beth Hair

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  2. Thank you for the recipe! I am a quinoa fiend but my husband is picky, he loves enchiladas so maybe this will be my breakthrough.

    Good thoughts to you post-transfer!

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  4. Congratulations on your progress! So glad to hear all is well. You have the right attitude God will definitely bless you and your family. Dr. K was my sister's doctor as well. they transferred two and have a healthy baby girl. I am praying for you and your family. take it easy....

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  5. My neighbor recently delivered 2 perfect baby girls after the first IVF treatment! I have another friend that delivered 2 perfect baby boys after their 1st IVF, then to their extreme delight found out they were pregnant on their own just 9 mts after the birth of their twins!!! God Bless!

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  6. Jill Hellwig aka "Grandlittle" :)November 4, 2011 at 2:00 PM

    My sister-in-law is currently 14 weeks pregnant with twins after her 2nd IVF round and my own sister had twin boys after 1 round of IVF. I'll be praying for you!

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