Watching for the line (week 4-7)

So you I've cut out alcohol, caffeine and have definitely quit smoking. Now time to hope that practice makes perfect and you conceive. A few days late, maybe a week... Time to take the test! Deep breath, breath again and go - remember to breathe and watch for the line. Re-read the instructions so no mistakes are made (done that once before and what a disappointment) - a second line / a cross / or a digital assessment. Breathe again - and what does it say? Congratulations!

The first months seemed to mired in secrecy, do you tell or do you wait until you have reached the magic 2nd Semester when the risk of miscarriage is hugely reduced? Most people wait - so now is the time for solo research (before everyone from the midwife to your maiden Aunt start to stake claims on your changing body and bark advice at you).

Is a glass of wine safe? do you avoid sushi? I found it interesting how different countries alter their advice to take account of local delicacies - rumour has it that in Italy (raw) Parma ham seems fine but in the UK would not be recommended . The best bet is to start off with the standard advice offered by the Government in a Guide to Healthy Eating While Pregnant. Once you know the official line then you can consider the finer detail.

Initially you may not feel much different, then morning sickness (a misnomer in my experience as mine seems to get worse in the evening). You may have a personal trigger, find out what it is and avoid - more general tips include avoid getting hungry (high protein snacks and meals keep your blood sugars relatively stable) and eat ginger.

I start the day by making a jug of hot water with strips of fresh ginger and lemon peel that can then strain and sip as I go along. Ginger beer and biscuits are great too.

A word about numbers - it gets complicated but generally in the UK the weeks of pregnancy are calculated from the date of your last period, but it is worth having a note of the estimated conception date (about half way through your usual cycle) and the estimated due date (EDD) 40 weeks after your last period. It seems odd that you go from being not pregnant to being four weeks pregnant in the time that it takes to pee on a stick, but that is pregnancy for you!

Timeline:

I am the proud mother of an embryo! It looks a little like a tadpole; when I say 'it' that is not being rude. At around 6 weeks your embryo's chromosomes start to differentiate and the gender to assigned and the embryo becomes a foetus. From around week 6 1/2 our little foetus has a heart beat -we are under consultant care so we are invited for an early scan at 8 weeks - and yes, that twinkling star the size of a small bean will grow into a baby!

Told the GP and feel efficient for organising the booking in appointment with the midwife .

The less good news is that for most people pregnancy side effects - such as morning sickness to kick in at around 7 weeks for me it is not so much sickness as queasiness and radical exhaustion!

What to cook?

Who does the cooking in your household? If it is Mum to be - it may be a good time to start teaching Dad his way around the kitchen. You may well need that extra help in the next few weeks as exhaustion may well set in (if you little bean has not already zapped your energy. They say that being pregnant allows you an additional 200 calories if you want to stay healthy which is a couple of slices of toast not eating for two, so you can not sit back and wallow in nine months of comfort food.

Cottage (Garden) Pie

This is a great one, as you can combine loads of green veg rich in folic acid and remind a partner how to tackle a few basics! As a recipe it is no great revelation, but it works well!

Finely chop and saute one onion.

Add some mince (lamb / beef / quorn all work well) and brown well, then add passata*/ a can of chopped tomatoes. Season with pepper and Worcester Sauce.

Steam any green veg - I like a combination of broccoli and spinach

(You can add a layer of thinly sliced spuds here if you like, it will just take longer in the over for them to cook - or you could par boil them - but that would mean washing up another pan).

Make a cheese sauce. Do you have a silicon whisk? It was my extravagance when I got new pans, and I have never had lumpy cheese sauce since. If you are making cheese sauce my sluts tips are - make double and freeze half - and I never bother to grate the cheese I just chop thin slices and crumble in - it melts just the same and takes less effort.

Layer the mince with the green veg and pour over the cheese sauce and either let it bubble under the grill or pop into the oven.

* After suffering pre-eclampsia with the Pickle I am now cautious about salt and have found that Sainsbury's have great passata with no added salt.