This is a typical day of eats for me in my first trimester with baby #2, my first vegan pregnancy and loving it! Recipes & resources below. If recipe is not provided, I trust you can Pinterest the keyword and find one that works for you 🙂
Breakfast: 1/2 cup organic coffee with non-dairy creamer or hot lemon water w/ hashbrown potatoes, cold pressed flaxseed oil
Snack: Vegan Choc Shakeology with Avocado + PB & Jelly on whole grain
Lunch: Veggie Tortilla Pizza with Ezekiel sprouted grain tortilla with mushrooms, peppers, onion, marinara sauce with Chao cheese and sometimes a mock meat by Quorn, very good.
Snack: Spring Rolls with Tahini Peanut Sauce using Cucumber, Spinach, Avocado, Carrot – I make a difference sauce than what’s listed (b/c I didn’t have Bragg’s on hand at the time) using tahini, miso paste, white wine vinegar, chili paste and maple syrup
Dinner: Veggie Burger; Amy’s Brand or a Veggie Soup or a 3 Bean Chili; Garbanzo, Great Northern, Black Beans
Other snack options throughout the day/night: Organic popcorn, fresh fruit, smoothie bowls, trail mix with raw nuts and vegan choc chips, a bowl of whole grain cereal with almond milk
– Things I didn’t mention (or forgot to): We eat mostly organic with the exception of foods we aren’t eating the skins off of. I am 12 weeks pregnant with baby #2, while also breastfeeding my 8 month old right now, I teach a group fitness class once or twice/week, and do Beachbody home workouts 1-2x/week, the Active Maternity workouts are my favorite. I am also a fan of this short prenatal yoga series each workout 10 min long (include link). I began my transition to eating plant-based in October of 2015, 3-months post Bel’s birth. I gained 50 lbs during my pregnancy, and I attribute losing most of that weight to changing to a PB diet. I did the 21 Day Fix program to help me re-gain a good routine and drop some quick inches around my waist.
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