Flip’s Vegan Pregnancy ‘Go-Suck-It-Old-School-Preggo-Books-And-Un-informed-Doctors’ Diet – Winter Edition
At 22 weeks I am finally winning at pregnancy. I totally thought I was going to be a whinging pain for nine months but I was only a whinging pain for three, now I’m annoyingly perky. (I’m keeping some whinging in the bank for late pregnancy, don’t worry).
My super sense of smell, which made me gag at everything not long ago, now makes me salivate at everything. And just like all good romances, being apart from good food has only strengthened my love for it.
Mostly my ‘pregnancy diet’ looks like my normal diet, it just has slightly more carbs in the form of wholegrains and I’m more aware of sneaking nuts, seeds and green leaves into everything. Below is an example of what I’ve been eating. If you would like the recipes to any of these dishes, just comment and I’ll knock some ingredients out of my memory-brain for you.
I start most days with lemon water and wholegrain toast with Vegemite, tahini, lemon juice and black pepper. Then a small coffee.
Every afternoon I drink either a fresh juice (usually ginger, apple, orange, carrot) or a smoothie (almond milk, goji berries, chia seeds, banana, mixed frozen berries).
I use around 90% organic ingredients, walk 20-30 mins every day and do pregnancy yoga every other day. Before you go thinking that I’m oh-so-fucking-virtuous, I also drink two coffees a day, one – two glasses of wine per week (70ml, not a ridiculous 250ml Kiwi pour) and I love salt (so cankles are likely to be in my near future).
In terms of ‘banned’ foods, I have stopped eating sprouts and leftover rice but I haven’t given up tahini. It’s one of my favourite foods and I figure if I use a good quality one and keep it fresh, it’s fine.
Here are some of my recent meals:
Sesame Soba Noodle Salad with Wilted Spinach, Pak Choy and Shiitake Mushrooms (this photo is a summer version of the salad with cucumber instead of green leaves).
Wholegrain Penne and Pumpkin Salad with Tahini, Lemon and Garlic Sauce
Vermicelli Salad (this pic has fake chicken but I usually use tofu in this salad)
Scrambled Tofu with Kale
Quinoa and Mesclun Salad with Toasted Seeds
Green Lentil, Mushroom, Walnut and Mizuna Salad with Red Wine Vinaigrette and Nutritional Yeast
White Bean, Kale, Carrot and Potato Cassoulet
Vegan Dandan Noodles
Vegan ‘Chicken’ Noodle Soup
Black Bean and Garlic Soft Corn Tacos with The World’s Best Guacamole
Asian ‘Mezze’ – Sticky Rice, Miso Soup with Wakame and Kombu, Salt and Pepper ‘Chicken,’ Homemade Kim Chi, Asian Greens in Spicy Sauce
Vegan Dumpling Laksa
Red Lentil, Kumara, Potato and Pea Curry with Brown Basmati
Fat Rice Noodles in Sesame, ‘Oyster,’ Ginger, Chlli and Garlic Sauce with ‘Chicken’ and Mushrooms
Root Vegetable Tajine with Harissa and Flat Breads