Tuesday marked the beginning of my 11th week of pregnancy. I officially have the “glow” and I’ve realized some other perks of being pregnant… for example… after I finish eating a big meal, I don’t have to suck in my stomach. Sweet!
Many of you want to know what I’m eating while pregnant. I’m still experiencing nausea, but it comes in waves now. It’s not all day long like it was for a few weeks there. Nonetheless, when it hits, it hits. When the nausea first started, it killed my appetite so I basically ate whatever vegan food sounded remotely good to me. It varied from bread to lentils to lots of fresh watery fruit. One thing for sure… I seem to be quite thirsty in spite of my liquid consumption. For about 2 weeks, my diet was half Raw, all vegan, and mostly organic (the “mostly” part comes from eating out – if more restaurants offered organic, it’d be much easier to keep my diet 100% organic; everything I make at home is organic).
Then, even though I was still nauseous a lot of the time, my body directed me back to mostly Raw. So, these days I have mostly High Raw days and I have some medium Raw days. For the Raw stuff: I’m consuming (all organic) green juices, green smoothies, fresh fruit, veggies and dips, a Raw dessert here and there, Raw granola, nut butters, sauerkraut, fermented veggies, protein shakes made with nut/seed milks and Manitoba Harvest Hemp Protein Powder, chia seeds, etc. For some of the cooked vegan foods: I’ve had homemade organic bread (banana bread and cranberry orange bread), organic saltine crackers, organic brown rice and steamed vegetables, organic lentils, hummus, veggie burger, etc… there are other things, but that gives you a good idea.
Here is an example of what I had Tuesday (everything is 100% organic):
I made 6 cups of green juice with my Hurom juicer (see my juicer review videos here). I drank 3 cups of it. I saved 2 cups for my soup later. I saved 1 cup for my husband. The juice had so many things: garlic, lemon, orange, cucumber, carrot, celery, kale, romaine.
Weird Protein Seed Milk Shake
I made a shake with 2 cups water, 1 large apple, 4 Tablespoons Hemp protein powder, 2 tablespoons Hemp seeds, 2 T ground chia seeds, and 1 T of a mixture made from raw chocolate/agave/coconut oil. I know. Weird combo. I’ll admit, it wasn’t one of my star recipes, but it filled me with plenty of omegas, protein, and nutrition. I drank it on my balcony while getting my Vitamin D from the sun.
Salad & Crackers
I made an enormous salad of romaine lettuce and rainbow chard. I also chopped up a red bell pepper. For the dressing, I made a mixture of water, lemon juice, coconut vinegar, black tahini (I love making recipes with black tahini, it’s so cool looking), Himalayan crystal salt, pepper, cumin, coriander, and garlic. I had about 5 small saltine crackers with it. I was having an intense nausea period.
I took the 2 cups of green juice that I had stored and used that as my base. I blended it with 1 carrot, 1 large apple, dulse flakes, and 2 Tablespoons hemp seeds. It was pretty good. It made about 1 quart.
Ants On A Log & Salad & More Crackers
The salad had romaine lettuce and red bell pepper with Himalayan crystal salt, pepper, lemon juice, and olive oil. I had a few more saltine crackers. And, the Ants On A Log were celery stalks with nut butter and raisins. Hmm! Just as good as when I was a kid.
Raw Vegan Pumpkin Pie
I made a couple of pumpkin pies last week. I’m saving one for Thanksgiving, and I made the 2nd one for my husband and I to share over the week before Thanksgiving. The recipe is awesome and it’s from my holiday book/ebook available here.
Next week, I’m blogging about what I did to detox and get healthy for my pregnancy. Be sure to check back!