Well greenies, the pregnancy talk continues and this time I'm sharing about my vegan pregnancy. To me it seems like no big deal since I was vegan for Avery's pregnancy two years ago, and still am this time for Baby Mila. But to someone that's not vegan or for first time pregnant vegan mamas, the road to a vegan pregnancy seems unsafe, unhealthy, and full of "rabbit food" as most people like to call it. I beg to differ though.
Four years ago, I went vegan for three reasons:
- For my health (decreases my fat intake and replaces it with fiber...click here to see how I believe it helped me lose the "baby weight" from Avery's pregnancy)
- For ethical reasons (I don't believe it's right that an animal has to die just for me to eat)
- For the environment (cutting out meat and dairy decreases my carbon footprint among other things)
Now that's all fine and nice, but when you look at a vegan diet compared to a traditional diet most people see gaps, such as: "Without milk where do you get your calcium? Without meat where do you get your protein? And how in the world to do you ever feel full?" I can understand your concern, but with the right food choices and a good supplement routine (stay tuned for my next post about my Vegan Prenatal Vitamins & Supplements), I feel it's completely possible that you can have a healthy and enjoyable vegan pregnancy.
Now I could bore you with the data and numbers as to how you'll want to make sure and get enough grams of this nutrient and enough of that one, but for me, I let my body lead the way. I follow my cravings and try to find a balance between cooked and raw food, protein and carbs, and fruits and veggies. One way I can explain this best is just to show you what I eat on a given day instead of just talking about it, so let's get going...
- I am not a doctor or a nutritionist, so be sure to check with your OB or midwife to see if a vegan pregnancy is right for you.
- I eat a lot of food throughout the day, as you'll soon see. This is what works for my metabolism, both during pregnancy, and even when I'm not pregnant. Adjust your diet to your hunger level and eat accordingly.
- I do not think I am the mecca of health! I try my best to eat as clean and green as I can, but I'm not perfect. You may see my diet and think, "Oh she's not getting enough of this..." or "She's getting way too much of that..." But to me, this is the diet that works at this point in my life and that helps me feel healthy and full of energy, so I'm sticking with it for the time being.
So here's a video where I share all the food I eat in a given day in this vegan pregnancy of mine...
No time for the video, here's a visual walk through of the food I eat in a day as well as some of my other favorite recipes...
|5:00 AM Just woke up snack: glass of|
warm water with the juice of half a lemon.
Click here to learn why!
|5:20 AM Pre-workout snack: "Sausage McMuffin"|
(aka Food for Life Gluten-Free English Muffin,
with a Sol Veggie Breakfast Patty and some maple syrup)
|I am so glad to have found these SOL Cuisine products, they|
are great for gluten-free, vegans. Each patty has 7g of protein.
Then I'm off to workout! Click here to learn more about my prenatal workout routine...
|7:45 AM Breakfast: "Chocolate Ice Cream Smoothie" |
with raw cacao powder, hemp seeds, chia seeds, spinach,
rice milk, frozen strawberries, and frozen bananas.
Now let's check out the "rock stars" of this smoothie...
|Navitas Naturals Raw Cacao Powder gives|
this smoothie: 3g of protein, 4g of fiber
as well as iron and magnesium.
|Nutiva Organic Shelled Hempseeds give this smoothie:|
10g of protein, Omega 6 and Omega 3s, as well as phosphorus,
magnesium, and zinc.
|Chia seeds give this smoothie: 3g of protein and 5g of fiber|
in just one tablespoon!
|9:15 AM Snack #1: Peanut Butter Cookie Larabar|
|10:30 AM Snack #2: Gluten-free, vegan pancakes|
(based on this recipe, just no spinach this time around)
with organic maple syrup
|Udi's Gluten-Free Whole Grain Bagel with organic |
|12:15 Lunch: "Lentil and Vegetable Stoup" made in the|
pressure cooker from the blog: A Healthy Slice of Life.
|"Rainbow Veggie Stir-Fry" with broccoli, rice, carrots,|
red peppers, and tomatoes.
|"Cheesy Casserole" with tofu, rice, carrots, broccoli and|
a vegan cheese sauce.
|"Cheesy Mushroom Broccoli Skillet"with|
brown rice, mushrooms, broccoli, and a homemade vegan
|"Veggie Sizzle Burritos" with mushrooms, zucchini,|
and onions on a corn tortilla with guacamole.
|"Chickpea and Sweet Potato Stew" . I love|
the flavors in this! Cumin, cinnamon, and turmeric...who
knew they could taste so good together?
|"Sweet Potato Burritos" with guacamole on corn tortillas.|
|2:00 Daily green juice: with kale, apples, celery, ginger|
lemon, and pineapple. Click here to find out why
I drink it!
|2:30 PM 1st Afternoon snack: 1 organic orange or|
other type of fruit.
|The brand is called Beyond Meat Chicken-Free Strips|
shown above. Just six strips contain 20g of protein!
I love that these are gluten-free, vegan, and non-GMO.
|Another option I have for this afternoon snack is a bowl of|
Gratify Gluten-Free Pretzel Twists and
Earth Balance Creamy Peanut Butter,
|5:00 PM Just got home snack:|
"Chocolate Vanilla Smoothie": 1/2 cup vanilla
coconut milk, Chocolate Sun Warrior Rice Protein Powder,
1cup of spinach, 1 1/2 frozen bananas, 3 frozen strawberries
|One scoop of this protein powder gives this|
smoothie 17g of protein.
|7:00 PM Dinner: "Homemade Mongolian BBQ" with gluten-free|
rice noodles, tofu, broccoli, carrots, corn, onions, mushrooms
Bragg's Liquid Aminos and chipotle powder.
|"Tofu Mushroom Stroganoff" with tofu, mushrooms, and|
penne rice noodles.
|"Cincinnati Chili" with pinto beans, tempeh (instead of TVP)|
and onions on brown rice spaghetti.
|"Naughty & Nice Vegan Enchilada Pasta" from Oh She Glows|
with a variety of peppers, black beans, homemade enchilada
sauce, and crunched up corn chips.
|"Oven Roasted Veggies & Penne Pasta" from|
the blog The Way...with mushrooms, tomatoes, zucchini,
green peppers, and chickpeas all mixed up with a marinara sauce
and gluten-free noodles.
|Dessert: "Genuis Chocolate Chip Blondies"|
from Chocolate-Covered Katie. We call these "Cookie Bars"
and they are made from chickpeas! To frost the bars, I use
this recipe and sometimes add dye-free food coloring.
|Another favorite sneaky dessert we love are |
"Homemade Rolo Knockoffs" from
Oh She Glows with dates, peanut butter, chocolate chips
and chia seeds.
Have you ever had a vegan pregnancy before? Share your thoughts, tips, or favorite recipes below! Or do you have any questions for me about my vegan pregnancy diet? Post those below as well and I'd be happy to try and help answer them.
Until then...long live the veggies!
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