Over the last weeks I’ve been concerned about my ballooning weight and have even looked into diets that are safe in pregnancy. All the feedback I have got, however, is that I should look at eating a sensible balanced diet.
So I decided to be more focussed in our family diet to help ensure we have an even better balanced diet. (I tend to cook from scratch every day anyway, but most of the time it’s food that falls in the quick and easy category and is made in about 30 minutes)
There are a couple of areas I need to address through our meal planning this week:
– I have to keep my iron levels up (-to prepare for a possible PPH & avoid that tiredness that goes with low iron levels)
– My body is screaming out for calcium (- unless I have about 3 pints of milk I end up having leg cramps at night.)
– I need to focus on low GI foods and stop grazing on starchy foods (- so I manage my and Sticky Bean’s weight and give us a fighting chance for a good labour)
Amanda Hargreaves, a friend I met via Twitter, who is a leading UK consultant in women’s health and fitness, has been invaluable offering assistance in identifying some good foods for pregnancy. Her motto is “Good health starts in the womb not once your baby is born”. There is no arguing with that!
She sent me a list foods good to eat at this point of pregnancy that are nutritious:
- Fish (salmon, mackerel, sardines), lean meats and pulses;
- Fruits such as pineapple, banana, kiwi fruit, pears, avocado, mixture of berries all in season (not many of those around unfortunately);
- Lots of green leafy vegetables such as curly kale, spinach, broccoli, beetroot, celery;
- Nuts and seeds such as walnuts, brazil nuts, sesame seeds, pumpkin seeds, almonds, flaxseed oil;
- Sweet potato, brown rice, rye bread, figs, apricots, prunes, Goji berries;
- Cereal such as porridge, shredded wheat and Weetabix.
- Salads but they have to be washed well.
So here goes my attempt at pulling these together into a healthy, but quick to make plan for the week ahead:
|Monday||Porridge with dried fruits||Chicken and sweetcorn soup (left-over from weekend)||Bean Stew* (in pressure cooker)||Fruit salad|
|Tuesday||Shredded Wheat with milk||Rich leek tart (left-over from weekend)||Bean stew||Morning glory mini muffin & kiwi|
|Wednesday||Porridge with honey||Russian Olivier salad** with Rye bread toast||Sweet potato and coconut stew (in slow cooker)||Morning glory mini muffin and yoghurt|
|Thursday||2 scrambled eggs & rye bread toast||Sweet potato and coconut stew||Spinach filo tarts||Mixed nuts and yoghurt|
|Friday||Shredded Wheat with coconut milk||Spinach filo tarts||Chicken soup (in pressure cooker), Steamed fish with brown rice and salad||Kiwi and pear|
|Saturday||Wholemeal pancakes with nuts and dried fruits||Chicken soup, Sandwiches||Bean rice wraps|
|Sunday||2 scrambled eggs, ham and onion||Broccoli cream soup, Brown rice and green lentil salad served with grilled chicken coconut strips||Crepes- savoury and sweet fillings (favourite is cottage cheese, both flavoured sweet or savoury)|
Amanda, has suggested to try not to eating any snacks after dinner and try to eat fruit before a meal never after a meal.
The children take the left-overs of the day before in a food container to school/ nursery. This container keeps it warm. If it isn’t suitable to be kept warm, then I replace it with a sandwich filled with cold cut, cheese and tomatoes or cucumber on the side.
Hope you enjoy your week of making delicious foods with your family!
Have you got any special cooking or baking plans for this week?
Did you have any special dietary needs or cravings in pregnancy?
* I will be making a slightly less fatty version of this Jokai Bean soup– less lard, sausage and meat in mine
** Russian Olivier salad- I make it from mixed vegetables chopped into small pieces and steamed, small diced boiled potatoes and chopped gherkins in a mayo, mustard and fromage frais sauce. (Sometimes add eggs and/ or ham to it… but not this time)
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