8 1/2 months Pregnant and Veggin’ Out!
Best thing about my parent’s visiting for a week other then everything about them being here is that before they left they gifted us a major grocery shop at my favorite local organic store, PCC (so I wouldn’t have to bother- awe, so sweet) for the next week! By the end of the week we’d been totally spoiled with awesome whole foods, fruits and veggies. Knowing I needed to make what was left I decide to do a major veg- out and cook everything up that needed to be made before it spoiled. We’d be enjoying all those things for at least the next 2-3 days (lunches and dinners, even breakfast (you can add yummy veggies to egg dishes so easily) for sure!
The all organic players:
1 huge yam (I have never seen an organic yam so huge- this was a thing of beauty)
1 huge portobello mushroom
1 large bag of small yellow, orange and red peppers
What I did:
Massaged the kale in coconut oil, sea salt, black and cayenne pepper and broiled it on low, turned often, in the oven.
Broiled the green beans on low with a dash of olive oil and sea salt. Seperately stir fried the purple cauliflower and portobello mushrooms in a pan in olive oil, sea salt, black pepper, paprika and a drizzle of balsamic until slightly crispy.
Sauteed the broccolini in a pan with coconut oil, sea salt and black pepper.
Broiled the peppers on low in coconut oil and seal salt. Turning them often to make sure to crisp up all sides.
First I poked holes in the huge yam and put it in the stove on 400 for about an hour and a few until it was totally soft. I took it out an peeled the skin of with ease. Then I put the softened and hot yam into the vitamix with 1/2 can of organic coconut milk, 1/3 cup organic unsweetened finely shopped coconut flakes, 1 tablespoon of fresh minced ginger, a few dashes of cinnamon, sea salt, curry powder. Then a small dash of cumin and nutmeg. I drizzled some honey into it and purred it all up into one very yummy curry spiced yam dish with a hint of ginger and coconut. This was a serious crowd pleaser!
These veggies got twisted and turned into all sorts of dishes and added with healthy proteins for the next couple days. We had a lot of fun with them! Here’s one version of them in a dinner…..
Here you see a mix of the veggies added to some lentils made in our rice cooker and a little left over salmon for a nice healthy and balanced dinner!
I say veg-it out! It’s easy, fun and SO good for you! If you’re making one veggie why not make a few different kinds at the same time? Then you have them in the fridge pre-made to play with as you like!
Thanks again for the grocery shop mom and dad! We made the most of it and enjoyed every bite!
One of my versions of an Israeli or Greek style salad: This is a great easy salad to make and have on hand!
1 block of pasteurized feta chopped into small chunks
1 organic english cucumber sliced up
1 batch of organic baby cherry tomatoes
Handful of pitted kalamata olives sliced in half
4 springs of mint leaves chopped up finely
1 lime squeezed
Small drizzle of olive oil, dash of black pepper, toss and served! So good! So so good!
Orange crusted Salmon, lentils, black rice, organic corn, asparagus and sweet potatoes…oh my!
Some of this dinner was left over and some of it was made fresh- put it all together and you have one yummy and extremely healthy dinner! This meal is jam-packed with nutrients, vitamins, protein, iron, (list goes on) for your growing baby!!!
Salmon: Wild caught Sockeye Salmon broiled in organic lemon juice, dash of sea salt and a light layer of orange peel, zest and cracked black pepper
Lentils: organic green lentils that I buy dry and make in our rice cooker (I always have them on hand as they are such a great source of iron, fiber and protein in pregnancy)
Organic Asparagus: Sauteed in coconut oil with a dash of sea salt and black pepper. I cook them until slightly soft and then sear them at the end to get that slightly blackened and crispy on the outside vibe
Organic corn: just microwaved and shaved off the cob- easy breezy, dash of black pepper on top
Organic black rice: made in the rice cooker
Organic sweet potato: Microwaved. Split one with my hubby and added a spoonful of organic plain low-fat yogurt then sprinkled black pepper on top- SOOO good! No butter necessary plus an added dose of calcium and probiotics too!
Morning bowl of Joy!
Or at least that’s how I feel about it! (Made even more joyful by eating in front of freshly picked roses from the backyard (thanks honey)!!!!
We’ve all heard how important it is to make breakfast count. It’s the most important meal of the day right? Well even more so when pregnant. Some people like savory things and some like sweet things for breakfast. If you’re into sweet (but not sugar-y sweet) then you may enjoy one of my morning favs….a big ‘ol bowl of organic fruit and some plain organic low-fat yogurt! This may sound kind of boring or basic, easy, simple? Sure all those things but when you think about what you’re feeding the baby in this combo it’s so much more than that! Today’s bowl and why it’s awesome for a mama to be:
Note: everything in here is organic- I try to eat 100% organic at home while pregnant. I don’t want any pesticides and who knows what getting to this little girl! No sir! Keepin’ it REAL here (as much as I can control).
2 large fresh figs
1 cup of low-fat plain yogurt
If I can handle it I add more yogurt into the mix to try to get my calcium and protein bumped up first thing in the day. Sometimes, since being in the third trimester and having terrible indigestion every time I eat (anything), I will eat my fruit first and then about an hour later I’ll eat the yogurt. That’s a new development though as eating them together is still my favorite way to go. 🙂
I switch around what fruit I use based on what’s in season and what looks good at the market. I often eat pears, grapefruits, green apples, nectarines and plums too! Go with what sounds good but always keep in mind what’s jam packed with the best of the best for baby!
In this yummy smoothie are 3 things:
9 oz filtered cold water
1 cup frozen organic mango chunks
Just toss these things into your mixer and poof! The most yummy and nutritious smoothie eva baby!! Plus I just got 20 grams of protein to kick things off right! Vegan and gluten- free to boot!
P.S. For more Arbonne awesome-ness, baby and mama safe products for your insides and outsides…click here to check out my link and sign up to get 20% off!
Pancakes! It’s what’s for dinner! On Mother’s Day my husband and I returned home from a trip to a house with no food. I made sure we didn’t leave anything that would spoil when we left for the trip which meant; when we returned home there was nothing to cook with unless it was in the freezer or pantry (minus the usual eggs and butter and some milk that still had weeks to go). We decided to make a “fun” dinner and have Gluten- Free Pancakes! They were delicious so I thought I’d share! Organic Gluten-Free Pancakes: I used the Arrowhead Mills Organic Gluten-Free Pancake Mix and followed the directions. I added a tablespoon of cinnamon and a few shakes of powdered ginger I made the pancakes on a stove top griddle and used coconut oil on the griddle Organic Coconut-Berry Sauce (made it up as I went along- the most fun way to cook) Put the pot on medium heat and added: 1 cup of water 3 cups of mixed organic berries from the freezer (strawberries, blackberries, rassberries, blueberries 1/4 cup of brown sugar 1/2 table spoon of ginger 1/2 table spoon of cinnamon Drizzle of honey Crumbled 5 Trader Joes Gluten Free Ginger Snap cookies 1/2 cup of organic coconut flakes (unsweetened) I stirred the sauce at a medium heat until the frozen berries melted, the ginger snaps softened and it started to look thick and like a sauce. Then I let it sit on low for the remainder of the time it took to cook the pancakes. Served the pancakes with a little drizzle of organic maple syrup and added the berry sauce on top. It was quite the dinner! Of course you could be normal and try this for breakfast or brunch but sometimes breakfast for dinner is just what the pregnant mama to be needs and it was the perfect end to my Mother’s Day which for the first time in my life I felt a part of. I can’t wait until next year! Maybe my hubby will make me and our daughter pancakes for dinner! This may not look as yummy as it tastes, but I promise you- it’s SO good for your baby and awesome fuel for you too mama! This was a lunch but could be anything really from a breakfast to a dinner or even a snack. One organic large brown egg cooked in a little coconut oil A big slice of an organic avocado drizzled with olive oil, a sprinkle of cracked black pepper and cayenne pepper A scoop of organic green lentils (I make them in our rice cooker) A scoop of organic black rice (also made in our rice cooker- so yum) (black rice is very high in fiber and iron so a really smart pregnancy rice option) Healthy healthy and tastes good too! Great dose of protein, iron, fiber, healthy fats and other important prenatal vitamins! Feeling like noshing on something? Okay you’re pregnant and every bite counts! So, if you’re feeling like having a snack and crunching on something…you don’t have to go for the bag of chips (but if you DO go for the bag of chips, I highly recommend Garden Of Eaten, Chili and Lime Chips) There is a time for chips and I say chip- just but not all the time. The reality of being preggers is that not only does every bite count for the baby inside you’s health/growth, it also counts towards how you FEEL. Some women won’t get bothered by a few chips (or a bag of chips for that matter) while others will get super swollen from all the salt in them. Personally, the salt gets to me a little but not too much. So, when I go chipin’ it I know that I’m going to need some extra water and also no matter what I’ll be a little more bloated than my usual bloated pregnant self that day or the next. Most of the time I opt for the healthier crunchy snack to satisfy my craving. Here’s one suggestion I like to play with: Bowl of veggies and fruit! Put in whatever you have in the fridge or whatever your favorite things of the moment are. Today it was: Organic cucumber Organic red pepper Organic pear Organic baby carrots Pineapple (they didn’t have organic so I went for it anyway, as I’m craving pineapple like allll the time now) I promise the “nosh on something NOW” craving you’re having WILL get satisfied. If all else fails- screw it! Hit the chips. You’re pregnant you’re allowed! Happy snacking mama! I was craving feta cheese, olives and cucumber so I whipped up a very healthy, very good for baby salad. It was SO good! wish I had made more for left overs! Here’s the easy recipe! P.S. Sorry about the ugly paper plates- we’re in the process of packing up to move. My kitchen is packed up now so it’s paper and plastic for the next 8 days! Lentil Cucumber Salad 1 cup organic lentils (I make ours in a rice cooker on the brown rice or quick cook setting and they come out perfect) 1 small sliced organic avocado 1/2 peeled and sliced organic cucumber Sprinkle of organic, pasteurized feta cheese A handful sprinkle of organic raw chia seeds A few greek olives on top Small drizzle of organic olive oil for dressing Serve in a fancy paper bowl like I did for an extra touch of fabulous and enjoy! 😉 Here’s another awesome yummy and crazy healthy egg scramble I made up the other day for us. It could easily be brunch, lunch or dinner. Mushroom and Red Pepper Scramble with side of Avocado and Red Pepper Hummus In a pan saute 1.5 cups of organic mushrooms and 1 large sliced organic red pepper in coconut oil (let those saute for a bit first because once you add the egg, it’ll cook fast) Add in 2-3 eggs (depending on how many you’re serving- I used 3 and served the two of us) Mix up until the egg starts to cook well then add 1/4 cup pumpkin seeds Dash of black pepper, cayenne pepper and pinch of sea salt Serve with a very light drizzle of olive oil Slice up 1 organic avocado (1/2 for me and 1/2 for hubby) and add 1 spoon full of red pepper hummus (see recipe below in food blog) with a sprinkle of black pepper on top It’s yummy and soooo good for you! A quick suggestion for any mom to be who is trying to get her good greens in but is busy. I suggest once a week making a big batch of greens (yummy ones of course). This way you always have them in your fridge to grab and add to any meal or snack. It’s so important for your growing baby to get enough of so many vitamins that you’ll find in these greens, but it’s not always easy to get them into the mix. Having them available and at the ready will make your life so much easier. Also, the way I do it doesn’t take too much time. These are just some greens I chose this week: Organic Broccoli, organic asparagus, organic kale. They also happen to be some of my favs plus my hubby loves the way I make them so he’s getting proper nutrition too! Set oven to low broil On cookie sheet spray a dust of coconut oil (or drizzle with olive oil if you prefer the taste) Sprinkle sea salt and black pepper on the sheet Then add your veggies (make sure to massage your kale it makes a big difference) Note on massaging the kale: sometimes I like to massage the oil, sea salt and pepper into the kale (it’s a little messier but it tastes sooooo good that way- highly recommend getting your (clean) hands dirty. Plus the olive or coconut oil and sea salt is a lovely hand exfoliant. On top of veggies spray or drizzle a tad bit of oil and then a tiny bit more sea salt and pepper Place veggies in to oven and check often (kale will need to be checked much more than anything else as you don’t want it to get too crispy but just enough) Once everything looks like it’s getting cooked well, mix or flip it over for about the same time (each oven is different and each person’s taste is different- some like things a little blackened and some don’t). Once it looks cooked to your liking, take it out and put it all away in glass containers to have at your fingertips for the rest of the week! Or if you’re like us, some weeks it’s a two batch week depending on how much we’re eating at home. Another healthy breakfast or snack idea is a very quick and easy egg on toast with a schmear of greek yogurt organic cream cheese. This is a 1-2-3 done recipe for healthy for baby eating and good for mom to be too! 1. Make an organic large brown egg. Spray pan with coconut oil, make sure egg is well cooked- pregnant women should never eat runny or undercooked food, certainly not eggs. 2. Toast up your favorite healthy toast. I love Udi’s Millet-Chia Bread 3. Spread organic greek yogurt cream cheese or regular cream cheese or even add a slice of cheese and let it melt on the toast (this adds some calcium to your small meal which is very important during pregnancy) Eat and enjoy! Takes no time at all and you can feel good about your little snack or breakfast because you’ve checked off your protein, omegas, calcium and healthy grains, iron and more off that what to eat list each day. You go mama! Get your egg on! The BEST gluten free pizza crust I’ve ever found is from Trader Joes. We have tried many and even making our own but by far, this crust is the tastiest and also easiest to work with. The other night I made 4 different types of gluten-free pizzas and the whole experience took me about 20 mins. I was craving pizza but I wouldn’t dare order Dominos or anything like that (and even Z Pizza which is “healthier” is still not on par with how I prefer to eat) so I took matters into my own hands. You will notice there are olives on almost 2/4 of these pizzas because yes, I have an olive problem. It’s a preexisting condition and not strictly pregnancy related although pregnancy has at times exacerbated the condition. Here’s what I did (by the way clearly you can do your own version but this is a yummy suggestion and I’m as per usual, just sharing)! 4 Trader Joes Gluten Free Flatbread Pizza Crusts 1 can of organic tomato paste (spread paste evenly on each crust) Time for cheese: 1 pizza has organic pasteurized mozzarella cheese, 2 have organic pasteurized goat cheese and the last has organic pasteurized feta cheese Topping time: This time I used fresh organic basil and black sliced olives as my topping. In the past I have used pork free, gluten free sausage, kale (yes kale is awesome on pizza I promise), opted for no sauce and dusted the flatbread with olive oil then added sliced organic pears, organic arugula, goat cheese and toasted almonds (that one is a crowd favorite), organic eggplant is also great with goat cheese. Really you can’t go wrong. I preheat the oven to 425 and cook these for about 10-12 minutes, checking them after 9-10 minutes to make sure they are a bit brown on the edges of the flat bread. They come out looking like this: I cut them into squares and serve! Yummy and healthier pizza alternative. Also great for cocktail hour/parties or obviously, pregnancy cravings. Enjoy! If it’s not clear from many of my posts, my husband and I are totally 100% in this pregnancy together. Which means he’s also totally 100% going to splurge with me when I want something sweet. If you know me pre-pregnancy, I am not a sweets person and also not that into chocolate. (My mom used to joke that I was adopted because I didn’t like chocolate. No one believed her- the blonde curls were a dead give away that I was in fact, hers). Since being pregnant (and suffering the entire time from severe headaches and pregnancy migraines) I’ve taken to the occasional chocolate moment and actually enjoyed it. So here are two of my favorite splurges that also include satisfying a need for baking. Cravings can come in the form of food, yes but also in the form of activity like…I NEEEEEED to bake something NOW. Much like the feeling of “I NEEEEED a hot gooey brownie with a side of organic milk like…NOW”. Okay you get my drift. So here are my 2 favorites and they are also Gluten-Free because like I said, hubby is in this with me. Note: I may have one brownie to his 3-5, so I have realized this isn’t totally an equal partnership situation. Either way, it’s nice to have a partner in cookie crime. My favorite Gluten-Free Brownie mix is Pamela’s. I have tried many others but I always come back to Pamela’s. Sometimes I throw in cayenne, ginger and cinnamon for some kick or even chunks of candied ginger. You can also of course add nuts, dried cranberries or cherries are good too. Occasionally I’ll toss in some peanut butter but those tend to be just too decadent even for a peanut butter lover like myself. Also, if you like them gooey I suggest cooking them for 17mins instead of the suggested 18 mins but each oven is different so make sure to check them with a toothpick and see where they’re at. My favorite Gluten-Free chocolate chip cookie mix is Betty Crocker. Yep! I have tried many others but her’s is simply the best. I have a very serious taste tester in house and I have been told time and time again these are the best cookies ever. They need nothing but if you’re like me and you like to experiment you can throw in some cayenne, ginger or cinnamon for kick or toss in nuts, oatmeal, dried cranberries or cherries. I also add a tiny dash more vanilla extract to these and really love the way they turn out. Same as with the brownies, if you like your cookies on the softer side, only cook them for the shorter amount of time suggested. Nothing like hot out of the oven gooey chocolate chip cookies with a glass of organic milk on the side. I mentioned my pregnancy headaches earlier. I have opted not to take drugs so my doctor has suggested I try food to curb the migraines such as sweets (and not my usual go toes like fresh fruit but real sugar sweets) and also caffeine. Having one cookie or a half a brownie hits both the sugar and the caffeine on the head and often will curb a headache from turning into a migraine. I do not however, recommend eating tons of these foods- far from it. Use them as little splurges or if you’re like me, as little tasty treats that may help a headache or migraine. What do you do when you’re running low on food but not quite ready for that next big grocery shop? Well, at our house, it’s “mish mash” day! So this morning there was a superb Mexi-style egg scramble mish mash (sorry was rushing no time to document) and for dinner I worked with the last of the goods. Just because it’s “mish mash” day, doesn’t mean it can’t taste awesome and be good for you (and baby) too. This isn’t the prettiest dinner I’ve ever made but it was super yum. Also, as you can see, I was CRAVING OLIVES. My pregnancy cravings have so far been pineapple, water melon, grapefruit juice and well yes, Greek style olives. So, there you have it. I built my mish-mash around my olives. Don’t judge people, I’m pregnant I can have this many olives if I want to. Okay here’s the mash up: Important note: There are no measurements in “mish mash” day so just throw in whatcha got and eye ball it or taste test as you go. Organic frozen corn- put in a pan with some coconut oil and cook with dashes of: sea salt, black pepper, cayenne, cumin, smoked paprika Once corn is cooked I added in left over organic lentils I had made earlier in the week In a bowl on the side combine and mix: sliced organic cucumber sliced organic baby carrots sprinkled pasteurized organic feta drizzle of olive oil Add corn and lentils and stir it all up! There you have a very healthy mish mash! On the side I added my Greek olive fix and left over red pepper hummus from this week (recipe below). We laughed at how funny it looked but man was it good! Perhaps I’m practicing for having children and making fun looking, yummy and healthy breakfasts. Either way, this one came out this morning for my hubby. I knew he was going to the hospital extra early today to operate, so I wanted him to have some energy food that he could eat fast while running out the door. This breakfast was perfect for me too as it hit all sorts of checked boxes on the what to eat list and it tasted like childhood! This is an easy one to throw together, it took about 4-5 minutes total. It also took me back to being about 4 or 5 years old! Peanut Butter and Banana Toast (This version is gluten-free) Toast 2 slices of Udis Gluten Free Chia Millet Bread Shmear some organic peanut butter (chunky or smooth it’s your call) on bread Slice up an organic banana onto the bread Drizzle with honey (optional) like my mom did when we were kids (and after serving today my husband told me his “Buby” Grandma Sara used to make it with honey too so he really loved this breakfast even more! I put the left over banana on the side of the plate and sprinkled a little ginger and cinnamon on top to taste a little more well, fancy perhaps or just more my style (ginger everywhere) Ever since we went to Israel for our honeymoon (and bought a VitaMix) my love for hummus morphed into a mission to create my own homemade hummus that would taste “just like when we were in Israel.” Well, I’ve been working hard on this mission and now I’ve got it down. If you’re a friend here in Seattle you’ve probably been gifted homemade hummus when having us over for almost any occasion. Luckily we are really only friends with people who like hummus. (Kidding I’m kidding, sort of). So since I’ve been preggers I have found that if I make hummus once a week it’ll last all week and is a GREAT healthy go to snack to pair with other healthy items like carrots, cucumber, celery, snap peas, multi-grain or gluten-free crackers. I’ve played with the hummus and created a variety of versions of it such as: cashew hummus, avocado hummus, black bean hummus, red pepper hummus, and more. This week I made possibly my best red pepper hummus yet and you can too! Red Pepper Hummus 1 can organic chickpeas (make sure to rinse well before adding to the mix) 3/4 cup water 1 organic lemon peeled 1/2 cup organic Tahini paste 1/2 teaspoon sea sealt 3-6 dashes of cayenne pepper (if you like it spicy like we do) 5 dashes of cumin spice 1 teaspoon of olive oil 1/2 cup organic red pepper (I get the ones in a jar so they last a while but I rinse them before adding to the mix) Blend it up and taste test. You can add in more of any of the spices or salt to fit your taste but you may also need to add a tad more water or olive oil if it’s too thick. If it’s too thin, add more tahini paste. Put it in a glass container and throw it in the fridge to serve as an awesome and healthy for pregnancy go to for vitamins, protein, omegas and other good for baby (and yummy for mommy) thing. Oh and if you’re partner likes hummus as much as mine does, you may want to double this recipe to make enough for the week. This is one of my new favorite breakfasts! Healthy and ah-mazing Vegan and Gluten Free Arbonne Vanilla shake. Each time I make it, I use the Arbonne Essentials Vanilla Protein shake mix as my base with a little bit of filtered water then add organic frozen fruit. That said sometimes I just rock it out straight vanilla adding just water and ice to the mix. This mix tastes amazing on it’s own trust me. The vitamins and minerals in this mix are awesome normally but now that I’m eating for this baby and I know how much protein and vitamins I need each day, I consider this shake a god-sent. (20 grams of protein per shake and a long list of vitamins and minerals too) I often throw it into my day as a snack if I’m having a hard time hitting my 70grams of protein that day or in a rush. It’s great with some peanut butter and a banana too if you feel like you need something thicker (or if you love peanut butter like I do). In today’s breakfast shake: 1 Pack Arbonne Essentials Vanilla Protein Shake (comes in chocolate too) 1/2 cup organic frozen blueberries (great antioxidants) 3 organic frozen strawberries 4 slices watermelon 1/4 cup water On the side I sliced up some pineapple but sometimes I opt for an organic granny smith apple or an organic pear. This is a really easy, healthy one: organic corn tortillas a 1/2 slice of pasteurized goat milk cheese (or any pasteurized cheese of your liking) get that calcium in ladies! organic kidney and black beans (these beans are so good for baby plus protein and super important fiber for mom) organic 1/2 avocado slices (Avocados are so good while pregnant plus here’s even more ideas for nutrition)! splash of hot sauce (optional: you can also drizzle salsa if you’re into that sort of thing and not allergic to onions like me (insert sad face here) Note: there are so many other ways to spruce this concept up for example you could: add chicken, beef or fish add scrambled eggs add shredded lettuce, tomato, onion, cabbage use soy cheese if you can’t eat dairy Once you’ve got your little tortillas ready to rock, just heat them up for 45 seconds or so. You can fold it up like a little taco or cut it up in pieces if you prefer to be more fancy about it. We had this for a light dinner tonight and it was awesome. It also took me approx 7mins to make! A lot of you have been asking me how or what I’m eating. I’m trying my best to eat as healthy for the baby as possible. The first few weeks of pregnancy are the toughest on eating if you’re not feeling well. I had it really rough with migraines, nausea and exhaustion. Those symptoms didn’t come and go often they lasted all day and night. I had migraines sometimes for 3-5 days straight with out a break. It was awful and I felt like it might never end. That said, like you will read on most sites and in most books, around the 2nd trimester mark, those things start to dwindle. For me, the nausea went first and then slowly the migraines became headaches and then those became more and more infrequent. Now as I write this, I’m almost 15 weeks along and for an entire week I have been headache free. It’s almost as if the 2nd trimester came and things just turned around. I’m extremely grateful for this but still waiting on the surge of energy I’ve read about. I still have a day here or there when I have a bad tummy or a headache but compared to my 1st trimester, it feels like nothing. All that to say, despite how you feel, you have to do your best to still feed that baby. No one wants to eat when they’re nauseous or stuck on the couch curled up in a ball crying with a migraine. This is when you have to gear up, suck it up and say….”It’s not about ME right now” go to the kitchen (or ask your partner to if you can’t even get yourself over there) and make some healthy food. The baby’s development depends on your feeding it the right things. Just try your best to get your suggested 70 grams of protein (I know it’s a lot) and calcium, vitamin C,etc., down. Here’s a helpful list of how you can get the protein you need. At first, I found 70 grams scary, but then I realized I could easily make it happen by adding more eggs, nuts and beans into the mix. Not only are those foods helpful with my protein intake each day, they each add more vitamins and omegas/good fats that I need to feed the baby. These things are easy to add to the mix. You can only feel GOOD about feeding your baby even if you are currently feeling bad. It will make you feel like you’re already being a good, loving mom and if you’re feeling miserable, you can find a little happy in that. Not only that but eating believe it or not, just might make you feel better yourself. For my first food share: Picture above, is my lunch scramble today. I made it from left overs and other staples I have in the fridge. 2 organic brown eggs 2 handfuls of organic kale (it shrinks up when you cook it so kale it up)! 2 spoon fulls of organic kidney beans 2 spoon fulls of organic black beans 1/2 cup organic brown rice 1 teaspoon coconut oil in the pan drizzle of gluten free, low sodium tamari sauce dash of cayenne pepper (if you like things spicy like I do) Stir fry it up and serve! I made enough to have a little extra for a snack later because I can’t eat too much at one time these days. I tend to eat little bit all day. On a side note- this meal could easily be breakfast, lunch or dinner! Your partner can eat it too it’s not just healthy for baby it’s healthy for the whole family.