I heard this NPR story about the benefits of probiotics for infants, specifically related to colic. I then read about 10 other articles, which expanded on other benefits. Think improved digestion, fewer diaper blow outs, prevention of allergies and eczema, reduced symptoms of colic… and the list goes on! Of course, I was immediately intrigued and got to thinking (especially after a VERY indulgent weekend), how else can I improve my baby’s well-being NOW… before he or she enters the world. So I did some more research on the best “pregnancy diet,” and honestly, most of what I found was stuff I’ve already read. I think because the word “diet” is used to refer to a meal plan designed to help you lose weight, which is not okay during pregnancy, there isn’t much info to be found.
Regardless, I was inspired me to make this week’s menu plan for my husband and I completely absent of simple carbohydrates and sugars. It’s a “Real Food” kind of week, that will hopefully lead to a “Real Food” kind of month!
So, what does this look like? Here’s the menu plan…
Dinner: Whole Wheat Spaghetti & Turkey Meatballs (I plan to swap the ground beef for ground turkey, but will otherwise follow the recipe)
*Tonight I will make dinner, tomorrow and Wednesday’s breakfast, and prep tomorrow’s dinner.
Breakfast: Blueberry Maple Refrigerator Oatmeal (This is a recipe my husband found… Sounds delish!)
Lunch: Meatball Pita Sandwich (Using leftover meatballs and sauce from Monday’s dinner, all in a wholewheat pita!)
Dinner: Slow Cooker Chicken Korma, Brown Rice (We are headed to Mark’s Grandpa’s for dinner, so I’ll bring this easy, make-ahead meal)
Snacks: Mini carrots and tomatoes, an orange, and an apple
*I will throw lunch together on Tuesday morning and will prep Wednesday’s dinner and part of Wednesday’s lunch on Tuesday night.
Breakfast: Blueberry Maple Refrigerator Oatmeal
Lunch: Quinoa Edamame Salad
Dinner: Slow Cooker Tofu & Chickpea Curry, Brown Rice
Snacks: Kale Chips (with very little salt), Carrots, an Orange
*I’ll finish making lunch and will throw everything in the crock for dinner in the morning. In the evening, I’ll prep tomorrow and Friday’s breakfast smoothie.
Lunch: Both Mark and I have lunch meetings.
Dinner: Leftover Slow Cooker Tofu & Chickpea Curry, Brown Rice
*Tonight I’ll marinate the tempeh and do some other prep-work for lunch tomorrow.
Dinner: TBD (either leftovers or the hubs and I will go on a little date)
Snacks: Kale Chips, Mini Carrots, an Orange
Sounds like a flavorful week, right? Well, I’ll let you know how the recipes turn out, if I’m able to stick to my meal plan and how I feel at the end of the week. Also, getting back to the probiotics, I’m planning to get live-culture yogurt, which will go in many of the recipes and also look into Kefir, a yogurt-like drink, as a milk-substitute. Tempeh is also a probiotic source! Baby steps, right?
I’ve been fighting this annoying cold of sorts, but that’s hardly a pregnancy symptom. Although, that in combo with the pregnancy, has left me pretty dang tired this past week. I went to bed at 8:30 pm last night.
Also, I’ve been feeling a little more sensitive to food lately. Here’s what I’m not really feeling these days: mushrooms (this has been since the beginning of the pregnancy), chicken breast (for the last week or two, I find myself getting very grossed out biting into a piece of chicken breast. It’s only bite-sized, saucy pieces for now.), eggs (I know I should be eating them, as they’re a great source of protein, but unless on an egg sandwich, I’ve just not been loving them… at all)… hmm! This might be all.
I’m also getting pretty darn excited to find out the sex of our little baby. I feel like most people I ask think it’s going to be a girl (my Milly, my nieces, my sister, my grandpa, a couple colleagues, etc)… but, my mom and dad still think it’s going to be a boy. Time will tell! Either way, I’m VERY excited to see our sweet nugget on the ultrasound screen.