I went to town on veggies this week! I had a major hankering for veggies and fruit the week so that’s what we are having. I decided on a ton of roast root veggies plus greens.
For lunches I roasted all the following with a little olive oil and Herbamere seasoning in one pan:
- Heirloom carrots
- Yellow beets (these don’t stain your hands if you want to peel)
- Sweet potato (2 kinds – white and orange flesh)
- Butternut squash – I had some cut up and left over
I also roasted a spaghetti squash, Brussels sprouts and broccoli.
On the stove top I cooked up two pounds of extra lean ground chicken with celery, radish, onion, garlic, baby kale with sea salt, a touch of ginger, coconut sauce (aminos – soy sauce replacement) and pepper.
In a separate cast iron pan I sautéed the beet green with garlic and olive oil.
I took that and combined all in one meal. Well actually lots of meals but I mean those ingredients into one meal for each of our lunches this week. It will be a huge voluminous meal (meaning a lot of food for not that many calories), totally nutrition and I’m thinking really tasty. I may also add some avocado on the side and likely sprinkle with more sea salt (good for my current low blood pressure situation).
It didn’t take me that long to put it together really, just the prep time for the veggies. I find I can’t stand very long without my legs getting really tired!
For breakfasts I’ve been having some nutmilk or coconut milk yogurt with collagen peptides and hemp seeds for added protein and topped with fruit and grain free granola. It’s working well for me so I’ll keep that up this week.
The turkey bacon worked well last week too. Breakfasts are my hardest at the moment with food aversions.
For dinners I have some ground venison, I may make burgers and I also have also steaks and a chicken plus some high protein lentil pasta and pesto. Plus the usual salads. I’m really trying to keep that protein and iron up these days. Keeping mamma and baby healthy and happy. 🙂
What are you making? Share ideas! xoxo