Now that I’ve nearly reached the end of my pregnancy, I can honestly say that I feel like I’m about to kill myself with however little it is I’m actually doing. If you need to sit down and rest after you chopped a few pieces of mango for your smoothie, then you know things are getting serious. And even though I would usually happily spend hours on end in the kitchen, I’m now trying to minimise the time needed on meal prepping, because
1. always exhausted and
2. always hungry.
So this is what I came up with the other day:
Breakfast: Weetbix with coconut and raspberries
I’m usually having the same thing most mornings which is rye bread or wholegrain toast with almond butter, berry jam and cottage cheese. I always get a bit of a weird look when I tell people that this is what I eat in combination, but I swear it’s the best thing ever. Anyway, now that I’m 38 weeks pregnant I feel like I have to cut down on the amount of bread I’m having as it really doesn’t do my stomach any good, so I’m opting for this super simple breakfast this morning. It’s just weetbix with unsweetened, organic soy milk mixed with a bit of desiccated coconut, topped with fresh raspberries and sprinkled with a few chia seeds. I’m also having a cup of chamomile tea with it just because I like to give my body a break from coffee once in a while.
Lunch: Scrambled eggs with chard and feta
I’m not that hungry these days (there’s probably simply no room left in my stomach other than for baby!) so I’m keeping lunch a bit lighter. As I can only have soft cheese when it’s cooked at the moment, I’m trying to sneak it into my warm meals whenever I fancy it. I was recently fantasising over a piece of camembert and instantly found myself prepping some to go in the oven with some nectarine and rosemary compote on top. It was probably the best idea I had all year. I ate the whole thing in one go. By myself.
Anyway, coming back to lunch, I just chopped a handful of chard leaves and a few mushrooms and fried those veggies before adding the egg, then sprinkled it with a bit of feta cheese and had it all with a few sliced radishes (just because they were left from the other day) and a piece of avo (just because avo).
Snack: Protein balls
You know those pre-packaged, miniature protein balls that you can buy in a grocery shop for like $4… Who is it that buys these?? You can whip up a whole batch for like 10 bucks yourself. MAKE.YOUR.OWN,PEOPLE! It’s sooo easy as well.
Mine are pretty basic and just contain loads of almonds (always pulse whatever nuts you use in your food processor first before adding any other ingredients, you’ll see it’ll blend a lot better), dates, cocoa powder, some coconut oil and vanilla. You can add some cocoa nibs once everything is mixed if you want some extra crunch, or cover these in dark chocolate if you want them to be more of a treat. They’ll last in the fridge for at least 2 weeks so I always make plenty at once.
Dinner: Quinoa with snap peas, roasted pumpkin and “chicken” strips
Dinner probably took me a bit longer to prep than I wanted, but it was easy enough to make and I just crashed on the sofa when the oven or the stove did most of the work for me. I roasted some Kent pumpkin with olive oil, fresh thyme, a bit of honey and some spices in the oven; in the meantime I fried some vegan chicken style strips with some spring onion and snap peas, cooked some quinoa and then tossed it all together in a big bowl with a bit of apple cider vinegar. Probably one of my favourite meals I’ve had in a while.