I’m back in LA, and so happy to be reunited with my juicer! I’ve been starting my days off with a fresh vegetable juice nearly every morning since I’ve returned. This mix included cucumber, carrots, celery, kale, lemon and half an apple.
Followed later by 1/4 of an organic personal-sized watermelon.
As my belly is starting to grow, I find the room in my stomach shrinking! I can’t eat the same sized meals that I used to enjoy, so I’ve been kind of “grazing” on smaller sized snacks all day long. This plate of sliced bananas and almond butter was how I started my afternoon, and it totally hit the spot. (This maybe my favorite snack of all time!)
When I felt hungry again later, I made myself a delicious omelet, using pasture-raised eggs, mushrooms, onions, spinach and goat cheese.
I started off my evening with a salad of mixed greens, shredded carrots, tomatoes and sliced avocado topped with Balsamic dressing.
Followed by a bowl of spelt angel hair pasta, topped with marinara sauce. Spaghetti has probably been my most consistent craving during this pregnancy. (That, and potatoes!)
For dessert, I whipped up our favorite chocolate “frosty.” There’s no recipe for this one, it’s just almond milk, frozen banana, vanilla, cocoa powder and ice! So tasty.
Reader Feedback: What are YOU eating this week?