Hello and good morning! I hope you’re enjoying your week so far. I have been seeing a lot of questions lately about food choices and how to add variety into meals. And I’ll admit, it’s easy to get into a slump and feel like you’re limited in options. Especially when you add food sensitivities into the mix.
I think one of the best ways to get food inspired is to see what other people are doing. Maybe you never thought of adding crushed up tortilla chips to the top of your salad, or maybe you didn’t realize you could mix cauliflower into your smoothie.
That’s why I wanted to start a series of posts where I share what I ate today.
While I may not do this every week (or maybe I will), I plan on doing it about once a month.
I hope you guys can get a lot from these posts and hopefully it inspires you to make some wonderful meals!
What I Ate Today #1
Yesterday morning started off with some warm lemon water. It’s a great way to wake up your metabolism and digestive system and get all your juices (like bile and digestive enzymes) flowing!
While I wait an hour for my thyroid meds to kick into gear I get in a quick 30 minute workout then head back to the kitchen to start on breakfast.
I made us scrambled eggs (with some left over sausage, onion, and mushrooms from breakfast the day before), a side of my spinach pancakes, and a strawberry-almond-butter smoothie.
I realize now that I need to get better at food shots, because I promise, this picture doesn’t do it justice. This breakfast was amazing because everything is lower carb, dairy free, gluten free, and tastes incredible.
Sometimes I use maple syrup on my pancakes and other times, like yesterday, I don’t.
I had a mid-morning snack around 9:30am (I seriously get hungry every two hours now that I’m a week shy of my third trimester).
These ’88 Acres’ bars are so delicious. And although they have a bit more carbs than I normally would eat for a snack, my BG was doing great so I indulged. They have 19 net carbs, 6g protein, and 10g fat.
For lunch it was a crazy salad. Justin and I call these hodge-podge salads, that are a mix of whatever we have in the fridge, crazy salads.
This one had a hard boiled egg, avocado, cucumber, celery, carrot, red onion, kalamata olive, sauerkraut, and hemp seed. I topped it with crushed up tortilla chips, in place of croutons, and used a homemade dressing.
For the dressing I mix lemon juice, ACV, olive oil, water, dijon mustard, garlic cloves, spices, a pinch of sugar, and a pinch of guar gum to thicken it up. I blend all of it in a nutribullet.
I didn’t give any insulin for this because I was going on a walk right after lunch. At this stage of the game in pregnancy, even the smallest amount of cardio drops my blood sugar. Check out this bump!
Before the work day was done I sliced up an organic granny smith apple – which I normally eat with almond butter, but totally spaced it today. It was still very delicious 🙂
Once home I made myself a mini blueberry protein smoothie (can you guys tell I’m craving fruit during this pregnancy?!). I mixed ¼ banana, blueberries, spoonful of almond butter, collagen, hemp seeds, avocado, cashew milk, splash of coconut water, a pinch of salt, and camu camu powder (excellent source of vitamin C!!).
For dinner I made a shepherds pie using half bison meat, half grass-fed beef.
Instead of mashed potatoes I used cauliflower mashed and topped it with dairy free cheese.
For dessert I had a small handful of walnuts, dairy & soy-free chocolate chips, and organic ginger.
I hope you enjoyed the first post in my What I Ate Today series.
What I Ate Today, Question of the Day
What did you have for breakfast this morning?