Holy shitballs it feels good not to want to barf all day! Ha!
My nausea is pretty much gone and my energy was solid this weekend. My appetite is also back, oh so glorious!
Three months of feeling like crap is rather annoying and to celebrate my new-found energy I had an amazing workout and was extra creative in the kitchen. Because yesterday’s workout was so great (and included my favourite three exercises, hip thrust, squat and deadlift) I can hardly walk and most definitely can’t sit with any easy but I can stand comfortably and cook. So I did. Hahah.
When doing the groceries this weekend I was totally focussed on buying pickles that I forgot about the rest. I had a totally preggie moment and just wanted to buy pickles and ice cream, pretty much my first official craving. When I got organized to meal prep today I found myself digging around in the pantry to come up with some ideas.
I can do this a little more easily now that I’ve been able to add some variety. I spent almost a year on a pretty restrictive diet to heal my gut and so far things seem good!
I decided on chickpea salad, meatloaf, chicken breast, rice, amaranth, banana bread and cookies. Not bad right? I added my own flare to each item and came up with a solid 20 meals or so.
Here’s what I did:
I used 1 can of chickpeas, drained plus 1 254g bag of organic heirloom shredded carrots, sliced two stalks of celery, a couple of garlic scrapes that were banging around in my fridge and half a red onion. Mixed all together and tossed with a dressing I put together that was great!
- 1/4cup lemon juice
- 1/4cup applecider vinegar
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon of my chimichurri (or add 1 clove of garlic + 2T fresh parsley)
- 1/2 teaspoon sea salt
I also have cooked beets and chicken breast that I will add slice up and in when ready to eat.
I just sprinkled with dry Harissa spice and oven baked. Super easy and great for slicing or chopping up and hiding in my salads. I still have trouble with chicken breast during the day. Weird food aversions.
I went a little wild here and made a really interesting meat loaf. I used two packs of extra lean ground turkey and mixed in sliced leeks, garlic scrapes, an apple chopped, 1/2 cup of walnuts, a few dates and dried cranberries and two cups of cooked lentils and some herbs. The recipe was loosely based of an Oh She Glows walnut lentil loaf and it turned out really well. Hubby will have his with the basmati rice I made. I’ll skip the rice because I have rice elsewhere in my day and I’m trying to rotate grains.
I decided to made the amaranth fritter recipe that is on the back of the Bob’s Red Mill amaranth package but I found them a bit too heavy so halfway through I cooked the second batch in the oven instead of frying and they turned out much better. Maybe not as crispy as frying but not so heavy. I’m thinking I may have these for breakfast with another protein source.
I used this recipe with GF and added a scoop of vegan protein powder.
I used Danielle Walker’s original grain free chocolate chip cookie recipe called Real Deal Chocolate Chip Cookies and subbed the egg for a chia seed egg because I had no real eggs left! She has amazing recipes for those who need grain free (SCD or Paleo).
For dinners this I’m planning on a Mexican style black bean casserole and lots of fish plus a steak night with chimichurri of course. I’m loving the chimichurri extra while pregnant! I’ve also got some leftover pasta sauce to use up.
The fact that I follow flexible dieting makes creating these kind of recipes really satisfying. It means I can essentially eat however I want as long as it’s accounted for. Since reverse dieting and bringing my calories, particularly carbs and fats, up so high I really have total food freedom. It’s awesome. It takes time but so worth it.
I’ve got room for 5 coaching clients if you want to learn 😉