So last week’s vegetarian protein heavy meals didn’t work well for my digestion. At least I’m pretty sure that was the problem. That’s the second time I tried to rely more on plant-based protein for most meals and really didn’t feel great. Looks like as much as I’d like to cut back on the animal protein my body just doesn’t agree. I need a good balance.
This week I found a few great options to try and I hope they work with my strange pregnancy food aversions. I found an organic Italian pork sausage that have really nice ingredients. I also found some nice wild salmon which I haven’t had in a while. I picked up some nitrate free, organic deli turkey breast too. I found those all at Whole Foods which I don’t get to that often but when I do I usually find a few great products.
Protein wise this is what’s on the menu for most of this week:
- Pork sausages
- Beef sirloin roast
- Chicken & kale patties for burgers
- Lentil pasta (carbs in there too)
- Whole roasted chicken
- Collagen Peptides/Gelatin mixed into my dairy free yogurt
Carbs will mostly come from potatoes, sweet potatoes, the lentil pasta, fruit and brown rice toast and granola.
Hopefully that all works well digestions wise, taste wise and energy wise. I think it should be good.
Basically today I roasted the salmon that I rubbed with pesto, cooked the sausages and made the turkey burger patties. All of that could be frozen too if you felt you wouldn’t eat it fast enough.
I also cooked the red lentil pasta and tossed it with peas, arugula and vegan pesto. I’ll have that with the salmon for 3 of my lunches. So yummy and really high in protein. I mentioned that pasta w few weeks in a row, I’ve been trying lots of different brands from several shops.
My macros are at 120P/254C/90F so I’ve got lots to work with. This wouldn’t be a meal that would work it were eating in a deficit, too nutrient dense.
I also slow roasted the beef sirloin and we will have that for dinner plus leftovers for hubby’s lunch (he doesn’t like salmon – silly guy).
I made my first postpartum freezer meal which I’m happy about. I made a traditional shepherd’s pie (loosely followed the recipe in Joy of Cooking) but with ground chicken and white sweet potato and cauliflower for the topping. My plan is to do at least a meal a week from now till baby arrives and pack that freezer full so we have food to eat for a few weeks in that crazy fourth trimester.
The other thing I did was make a bone and veggie broth. I’ll either use it for soup this week of freeze it for postpartum. Not sure yet but I had the vegetable scraps and the chicken bones to use up.
I may make a cake or cookies of some sort later but I needed a break to rest my legs, this belly is heavy! Hahah. I may also make a batch of coconut yogurt.