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What I ate today plant based pregnancy

What I ate today plant based pregnancy

What I ate today plant-based pregnancy is just a low down on my regular meals these past weeks. Even though it varies day to day, I try to stick to the basics which are plant-based protein, lots of veggies, fats and low GI carbs in every meal. I am craving fruit, smoothies and chopped salads with this pregnancy whereas with my first pregnancy I was craving salty treats like there was no tomorrow. I am focusing on several things like taking my prenatal vitamins, not drinking too much tea or caffeine because of it’s blocking effect it has on iron absorption (one thing that was crucial that I did not know) and drinking lots of fluids which is a given at the end of the day. I try to stay active as well, this aids with the labor and postnatal recovery.

What I ate today plant-based pregnancy is just a low down on my regular meals these past weeks. Even though it varies day to day, I try to stick to the basics which are plant-based protein, lots of veggies, fats and low GI carbs in every meal. I am craving fruit, smoothies and chopped salads with this pregnancy whereas with my first pregnancy I was craving salty treats like there was no tomorrow.

I am focusing on several things like taking my prenatal vitamins, added extra’s like flaxseed oil, vitamin D, Vitamin B12, not drinking too much tea or caffeine because of it’s blocking effect it has on iron absorption (one thing that is crucial that I did not know) and drinking lots of fluids which is a given at the end of the day. I try to stay active as well, this aids with the labor and postnatal recovery and I have been training before I got pregnant so this was an easy transition for me to make while my body was changing. I just switched to mostly cardio, like an elliptical trainer, stationary bike, walking, and the stair master.  

Strawberry spinach peanut butter smoothie for my morning breakfast: I have been having this as a quick lunch on some days too.

For the smoothie blend together: 1 frozen banana, 1/2 cup frozen strawberries, hand full of spinach leaves, 1 tbsp peanut butter, 1-2 Medjool dates, 1/2 cup plant-based yogurt or almond milk, 1/4 tsp cinnamon, 1 tsp plant-based protein powder (I used hemp protein powder), 1 tsp vanilla essence and a pinch of salt. Top with homemade granola, flaxseed meal, plant-based yogurt, and extra peanut butter.

Mid-morning snack I’ll have some fruit like apple, banana, pineapple or grapes. or even peanut butter on a rye crisp with banana slices on top. 

Bobotie lentil broad bean soup is filled with protein, butternut, vermicelli noodles and spiced roasted nuts. Recipe below*

Mid-afternoon snack: usually I’ll have something savory for my afternoon snack, like hummus and carrot sticks or hummus, avo and cherry tomatoes on a rice cake. 

Pregnancy protein bowl filled with quinoa, roasted beans, and sundried tomatoes, salad leaves, cherry tomatoes, baked potatoes, baked plantains, vegan cheese sauce, and corn chips. Recipe below*

Chili date hot chocolate has been my go-to for some time when the sweet tooth is calling my name. Dates are such amazing fruit and ads so much flavor to a hot chocolate, plus it’s filled with iron and healthy sugars. Eating more dates towards the end of pregnancy is really good for natural labor.  Read more here* 

For the chili hot chocolate: Place 1 1/2 cup steamed almond milk, 1-2 Medjool dates, 1 1/2 tsp cacao powder, 1/2 tsp vanilla essence, a pinch of salt and a pinch of chili powder in a blender. Blend until smooth, pour into a glass and top with extra steamed milk and chopped vegan chocolate.

Recipe

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Prep Time
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Serves

4-6 people

Difficulty

Beginner

Lentil Bobotie broad bean soup

Bobotie lentil broad bean soup

Ingredients 

  • 1/2 medium red onion sauteéd until crispy
  • 1 1/2 cups cubed butternut 
  • 2 cups cooked brown lentils 
  • 1 cup broad beans 
  • 1 cup cooked quinoa 
  • 1/2 cup vermicelli noodles 
  • 1 cup coconut milk 
  • 2 cups vegetable stock extra water to top it up 
  • 1 tbsp apricot jam 
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp ras hangout 
  • salt and pepper to taste 
  • extra coconut cream 
  • chopped cilantro 

Spiced nuts

  • 1 1/2 cup mixed nuts
  • 1 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • splash of balsamic vinegar
  • drizzel of maple syrup
  • salt and pepper

Method

  1. Place all of the soup ingredients except the noodles in a pot on the stove and bring it to a boil on medium heat. 
  2. Let it simmer for about 20 minutes until the butternut is soft and then add the noodles until they are cooked. 
  3. Preheat the oven to 175 degrees Celcius and then mix all of the spiced nuts ingredients together, spread out on to a parchment paper-lined baking tray and bake for about 10 minutes until the nuts are brown. 
  4. Leave to cool before serving the soup with the spiced nuts, coconut cream, chopped cilantro, and some toasted bread. 

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Pregnancy protein bowl

pregnancy protein bowl

Ingredients 

  • about two cups cooked quinoa
  • 1 cup red kidney beans
  • 1 cup cooked chickpeas
  • 1/2 cup chopped sundried tomatoes
  • 1 cup sliced cherry tomatoes
  • one very ripe plantain
  • 2-4 cups chopped salad leaves
  • chopped cherry tomatoes
  • lime quarters
  • Corn chips for serving
  • Spices like: coriander, cumin and paprika should be used for the baked beans and potatoes.
  • Olive oil for drizzling

Vegan cheese sauce

  • 1 cup cashews
  • 2 sliced and peeled medium potatoes
  • 1 cup peeled sliced carrots
  • 1-2 tbsp nutritional yeast
  • salt and pepper to taste

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Place the beans, chopped sundried tomatoes, spices, salt and pepper on a baking tray and drizzle with some oil. 
  3. Slice the potatoes in rings, drizzle with some oil, add the spices, salt and pepper, and place on a baking tray. 
  4. Slice the plantain into rings and place them on a baking tray. 
  5. Bake the beans, plantains and the potatoes for 15-20 minutes until crispy. 
  6. Leave to cool and serve all of these goodies with the chopped salad leaves, cherry tomatoes, vegan cheese sauce, corn chips and quarters of lime. 
  7. For the vegan cheese sauce: Place the potatoes, carrots and the cashews in a saucepan top with water until covered and bring to a boil until the potatoes and carrots are soft.
  8. Pour into a blender and add the nutritional yeast, salt and pepper and a squeeze of lemon juice.
  9. Blend until smooth and add this hot vegan sauce on top of your protein bowl.
  10. Save the rest of the vegan cheese sauce in a glass container in the fridge for up to three weeks.
  11. Extra’s for these bowls can be some avo and chopped cilantro.

Aside from these meals, I try to listen to my body. Some days I am hungrier than usual, or tired, so I try to rest up, drink more greens and fewer beverages. I try to up my protein uptake and vitamin C as well since it’s winter here, but in general, I try to keep it pretty simple, splurging now and again on some plant-based treats of the occasional coffee date or dinner. It’s also important to educate yourself, about what you should be eating and how much calories you should be consuming. Listening to your healthcare provider or even seeing a dietician if necessary. With my next post, I’ll share all my pregnancy go-to’s*

Hope you enjoy these recipes, I have been enjoying various versions of this every day and I feel great! I’ll get to posting my pregnancy with you very soon within the next few weeks. I am 33 weeks today, so the time is getting limited, lot’s to do so little time.
M*

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