What I Ate – Pregnancy Edition (25 Weeks)
So, when I found out I was pregnant almost 6 months ago to the day (what?! I can’t believe how quickly this pregnancy has gone by) I was pretty disappointed that I could only find a few resources on maintaining a vegan diet during pregnancy. Most blogs/articles either focused on getting protein through processed products, such as fake breakfast sausage patties, or tried to warn me that I would have to drop my vegan during my pregnancy a la Natalie Portman.
Of course, my first priority is the health of our developing baby, but I wasn’t convinced that a vegan diet wouldn’t support that priority. After reading The Everything Vegan Pregnancy and meeting with a few of the midwives at the birth center that we’ve chosen for delivery, I felt confident that continuing to follow a vegan diet would in no way harm our developing baby (and would more likely be advantageous). Basically, all this is to say that if you don’t agree with my choice to maintain a vegan diet during pregnancy, please know that I have thought deeply about this decision and done due diligence in terms of research. This post is meant only to give other women that have chosen to eat a vegan diet during their pregnancy another real-life example of daily eats (I am not a nutritionist and do not recommend switching to a new diet during pregnancy without the consent of a doctor). Now, on to the food!
I started off the day by making One Ingredient Chef’s Perfect Vegan Pancakes (my go-to favorite recipe for simple vegan pancakes).
They’re a little darker than usual because I wanted to try replacing some of the almond milk with decaf chai tea latte concentrate (I used Tazo brand) to give a little more warm spice flavor. I topped the pancakes with apples poached in vegan butter and water, then glazed in maple syrup with roasted walnut pieces and sliced almonds. This breakfast is definitely a little more decadent for a weekday breakfast than my usual oatmeal, toast, or bagel, but school was canceled this week due to local fires, so I had some extra time on my hands.
About 2.5 hours later, I started getting hungry for lunch and didn’t want to be ravenous by the time lunch was ready, so I finished off the fruit salad I had made for part of my lunch the day before.
About 30 minutes later, lunch was ready! I made roasted veggie sandwiches (yes 2, hah!) using grilled zucchini and slow roasted tomatoes I had made the day before combined with grilled artichokes, roasted red pepper strips, and peperoncinis all from jars – easy peasy! I piled the veggies high on top of whole grain bread before topping each half with a slice of Parmela Creamery’s mozzerella-style cheese.
Then I threw them in the toaster oven and toasted them for two rounds before adding spinach and balsamic dressing, piling them together, and digging in. OMG so good you guys! I had the same thing for lunch the day before, but had made the mistake of not making more than one sandwich. Thankfully, I learned from my mistake 🙂
My sweet tooth has been a little out of control lately (’tis the season?), so I followed up lunch with a glass of Trader Joe’s seasonal Chocolate Peppermint Almond Beverage – OBSESSED!
That night, I went out to dinner with a friend and completely forgot to take a picture of dinner. We hadn’t seen each other in probably over a year and had lots of catching up to do! But, we went to a Vietnamese restaurant and I ordered a big bowl of udon noodle soup topped with fried tofu and extra veggies. After dinner, we walked a few doors down to my favorite bar in Santa Barbara, The Good Lion, because we wanted more time to talk and hangout. Katrina got a Greyhound (the drink in the back) and I asked the bartender if she could make me a virgin drink of her choosing. She made me an Orgeat Fizz and it was amazing! I’d never heard of it before, but Katrina tried it too and we both loved it.
I also ended up having a small bowl of cereal with a banana and almond milk right before bed so I wouldn’t have deal with waking up in the middle of the night hungry #pregnancylife
The next day started with an identical breakfast to yesterday since I made a double batch of pancakes, but with the addition of sunflower seed butter for extra protein and staying power.
About four hours later, I had lunch #1. What my husband called a “grown-up Chef Boyardee” soup…basically a homemade tomato soup with some veggies and kidney beans + vegan spinach ravioli. I had made this for dinner a couple of nights before and only had a small portion leftover.
About two hours later I had lunch #2. Decaf chai tea latte with almond milk and tapioca pearls (oh boba, how I’d missed you!).
And a burrito made of leftovers from earlier in the week – breakfast potatoes with red peppers and onions, pinto beans, black beans, spinach, and avocado. Drenched in salsa and hot sauce, of course! (Yes, I am one of those lucky people that has been able to continue eating spicy foods throughout my pregnancy so far – knock on wood!).
Another couple of hours later my sweet tooth hit again and I needed something to get me through an afternoon of gift wrapping. I portioned out a half of serving a Dark Chocolate Sea-Salt Cocomels (the best! I order them through Thrive Market) knowing that if I didn’t, I could easily eat the whole bag.
Then, another two hours later (I noticed I tend to want to eat something every 2 to 3 hours), it was dinner time! Both my husband and I were craving something quick and fresh, so huge salads fit the bill. Lettuce and spinach mixed with tricolor sprouted quinoa (sprouted grains allow you to absorb more protein), carrots, marinated sautéed tempeh, sunflower seeds, hemp seeds, and half an avocado. I topped mine with a balsamic dressing.
I finished off the night with a mug of chamomile tea. (I know herbal teas can be controversial during pregnancy, but I limit my intake and haven’t found enough information against chamomile to be overly concerned).
There you have it! Two days worth of eating. I hope this helps give ideas to any other women out there looking for examples of vegan eating during pregnancy (or anyone for that matter).