I think we’re starting to adjust to our “new normal” over here.
I’m getting a lot more sleep than I expected to, and our baby girl is a natural at nursing– she’s got a great latch and is super-efficient, so each nursing session only takes 5 to 10 minutes. (The exact opposite of my first baby…) The hunger, however, is almost exactly the same. I’m starving all the time!
I’d love to say that I always have healthy snacks planned and prepared, but I haven’t perfected our new schedule yet. I do almost always have something homemade in my fridge or freezer, but more often than not I’ve been reaching for a cashew butter cookie rather than sliced veggies and zucchini hummus. That’s a habit I hope to improve on over the next few weeks!
For now, here’s a peek at what I’ve been eating lately:
Morning: We’re still having the same Chocolate Superfood Shake most mornings (from my preorder bonus), with spinach, spirulina, and collagen peptides added in. Before pregnancy, that shake would hold me over until lunch, but now I usually need a banana or two, and sometimes a cashew butter cookie, too.
Lunch: I made a double-batch of Everyday Basil Vinaigrette (from Everyday Detox) and roasted some veggies over the weekend, so that salads would be super-easy all week long. For lunch, I topped a big bowl of mixed greens with roasted tomatoes, artichoke hearts, avocado, and the basil dressing– which is probably my favorite salad dressing of all time. So delicious!
Snack: My son knows I usually keep a vegan pumpkin cheesecake in the freezer, so for an afternoon snack we each had a slice. (I’m pretty sure I had another cookie at some point during the afternoon, too.)
Dinner: My go-to freezer meal these days is a quinoa stir fry. I use my Instant Pot to make a big batch of quinoa (it usually lasts us about 3 days at a time), and then I add the cooked quinoa to a pound of frozen veggies and heat it all together with minced garlic, ginger, and a splash of tamari and sriracha. Sometimes we add scrambled eggs to the mix, and I usually add pre-cooked chicken to Austin’s portion. Overall, it takes about 15 minutes total to prepare and is so satisfying.
Late-Night: If I’m up late with the baby, sometimes I’ll need an extra snack. So, I’ll pull out a gluten-free Freezer Waffle (recipe is in my new cookbook!) and warm it up in the toaster for an easy and comforting snack. I’ve always eaten my toaster waffles with peanut butter on them, rather than syrup, but lately I’ve been using sunflower butter or cashew butter.
I’ve been feeling super-productive in the recipe department lately, so stay tuned for a new recipe later this week! You can see more of what I’m working on, and a peek at what my toddler son has been eating, over on Instagram.
Reader Feedback: What are YOU eating this week?