I’m now 25 weeks pregnant and one thing I really started to notice this week, I am HUNGRY! I’ve been trying to get a little more creative with healthy and filling snacks and am really trying not to overeat. That whole “I’m eating for two” thing is not really true, pregnant women don’t need that many extra calories. Ok enough about that, here’s what we’re eating this week!
MONDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach, 1/2 avocado and hot sauce
Lunch: Chopped lettuce, carrots, cucumber, radish and avocado with bbq grilled chicken breast
Snack: Baby carrots and cashews
Dinner: Gluten free chicken parm! Aka: chicken breast breaded in GF bread crumbs with a tiny bit of Rao’s marinara sauce and mozzarella cheese. Side of steamed broccoli
TUESDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado, gluten free waffle
Lunch: Leftovers from Mon night with a side salad
Snack: Sliced organic apple and some bites of a goat’s gouda I got from Whole Foods
Dinner: Fajitas: Diced up chicken with taco seasoning, sautéed peppers + onions, salsa + plain almond milk yogurt (instead of sour cream) on Siete Foods tortillas. Small side salad with romaine, tomato, avocado and cucumber.
WEDNESDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado or this healthy shake!
Lunch: Baked salmon with a side salad (I’ve been using Primal Kitchen’s caesar salad dressing and loving it!)
Snack: Baby carrots, sliced cucumber and hummus
Dinner: Niman Ranch sweet italian sausage with baked potatoes (these ones) and roasted cauliflower
THURSDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado
Lunch: Leftovers from Weds night
Snack: Peanut butter chocolate chip oatmeal balls We’ve been making these once a week, they’re just so good.
Dinner: Date night!
FRIDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado with sausage
Lunch: Grilled chicken breast with sautéed kale and half an avocado
Snack: Sliced avocado sprinkled with pink himalayan salt, wrapped in a seaweed wrap
Dinner: Friday pizza night (gluten-free for me) OR GF ravioli!
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