Author: Allie Zottola

Fifth Iron Infusion + A Girls’ Day

Hi! Just popping in here to share a little health update and a vlog.

I had a hematologist appointment right before Thanksgiving to check my hemoglobin levels post-pregnancy. The doctor prescribed four more iron infusions because I’m nursing Sadie and he doesn’t want either of us to become anemic as she continues to deplete my iron stores.

So, I had my fifth iron infusion on Tuesday.

IV iron infusion

I had a lot of fears about iron infusions during pregnancy, and I thought those fears would stop once Sadie arrived, but they kind of transferred over to worrying about her not wanting to nurse, the safety of iron infusions while nursing, and any possible side effects for Sadie.

In the days leading up to the infusion I kind of gave myself a pep talk about how the hematologist wouldn’t recommend the infusions if they weren’t necessary–he went to medical school for years and I needed to trust his judgement. I also told myself that I was doing this for Sadie and I to be healthy. It would break my heart if she became anemic. I know how that feels and it’s not fun, lol.

I reminded myself how blessed I am to receive great medical care and how I never want to take that for granted. Lastly, God protected Sadie and I during the four infusions we had during pregnancy, why wouldn’t He now?

IV Iron infusion for iron deficiency anemia

I just wanted to keep it real here on the blog. I don’t love iron infusions and I seem to have new fears with each one, but God is teaching me to trust Him and be thankful. There isn’t a situation that He isn’t in control of, and everything has a purpose. When I look at things that way it makes it a bit easier.

I’m happy to report that everything went well at the infusion! The port insertion was almost painless, the infusion went by in a flash, and Sadie didn’t have any side effects! She also had fun smiling at the nurses, which was adorable since they “knew” her when she was in my belly. It’s way more fun with her on the outside 🙂

I had my usual side effect from the infusion, which is exhaustion for a few days after. It’s Saturday as I type up this post and I’m feeling a lot better, thankfully! Three more infusions to go, and then we’ll check my hemaglobin again in a few months and go from there.

I’m so thankful my mom was able to come out and spend the day with us to help me with Sadie at the hospital. I don’t know how I would have done it without her! We decided to make it a girls’ day and even filmed a vlog.

Apple Cider Pork Chops

I posted about a recipe I made up for apple cider pork chops last month and had a few requests to share it, so here we are!

I’ve made the recipe a few times now and finally wrote down exact measurements and photographed it yesterday and came to the conclusion that pork just isn’t very photogenic.

Apple Cider Pork Chops with apple recipe

It sure tastes good, though! That’s what matters anyways 🙂

Ingredients
1 honeycrisp apple
4 1-inch thick pork chops
1/3 cup apple cider vinegar
1/2 tablespoon dried minced onion
1 tablespoon dijon mustard
1/2 teaspoon dried sage
1/4 teaspoon cinnamon
Dash of salt and pepper

Directions
1. Slice apple thinly and line the bottom of a 9×13 inch glass baking dish with slices. Lay pork chops on top of apples.
2. Combine apple cider vinegar, minced onion, mustard, sage, and cinnamon in a small bowl and whisk to combine.
3. Pour vinegar mixture over pork chops and sprinkle with salt and pepper.
4. Cover and refrigerate for at least one hour or up to 24 hours.
5. When you’re ready to cook your chops, remove them from the refrigerator and preheat oven to 350°F.
6. Bake for 30-35 minutes, or until pork reaches an internal temperature of 145°F. Enjoy!

Apple cider pork chops recipe with apple cider vinegar and honey crisp apple