I’m soo tired today. I over did it this weekend with stuff to do and am feeling it hard. Oh preggie life hahah. I was smart though and got my meal prep done earlier this morning. I also had to do groceries because I didn’t get them done Friday evening like I usually prefer to do so it was groceries then meal prep but that meant the afternoon was free.
I used the crock pot today to save me some work so basically the main lunch meal this week is still cooking. I did a green curry using turkey breast (it was great price this week!), the mango and butternut squash I had that needed using and greens including swiss chard, sugar snap peas and green peas and full fat coconut milk. I have used light coconut milk too when my fats were lower. I posted a version of this back in January and it’s so good. I tweaked it a bit today based on what I felt like, what was available in the store and what I had on hand. I’ll try to write out my version of the recipe for you this week and post it! Here’s the original recipe that inspired me.
I’m really loving the higher fats these days (86 grams and counting!) and I’m really happy with myself for reverse dieting so long. Obviously I’ve gained some weight with being pregnant and everything but not very much considering how much more food (especially carbs and fat) I’m eating now than before (and so much less exercise!). Yay for reverse dieting and Layne Norton for discovering, doing the research and work needed to get it out there! 😉
In addition to the curry I made a huge pot of brown rice. I had a random desire for brown rice this week (can’t really say craving – it wasn’t that strong but I wanted it). Whole grains are great during pregnancy and breast-feeding by the way. Hubby and I will have the curry and brown rice for lunch for our work days. This would freeze well too. This would freeze well too.
I made a double batch of my apple sage breakfast sausages. I added cranberries and maple syrup again. I need to get the carbs in and this is way to do it with out too much volume. I don’t like to feel overly full and that happens with baby taking up room in there and having more carbs in my day then I’m used to. Also I have to say the trick with these is to use really good organic ground chicken or pork and not over cook, otherwise they are too dry.
I’ve been enjoying these in the morning with brown rice toast and peanut butter and jam. This is the gluten free toast I like. Not really for sandwiches but specifically with peanut butter. The trick it to toast it really well and texture is crunchy and dense. So good.
I also made apple carrot muffins using coconut flour as a base. I haven’t taste tested them yet but they look good! Coconut four is high in fibre and protein plus all the benefits of coconut so it’s nutrient dense. Takes a bit of getting used to baking with it but it’s yum!
I also made some chocolate chip cookies. I found the recipe online, gluten free and sweetened with maple sugar. They are tasty but not amazing so I won;t bother sharing the recipe but here they are anyway 🙂
So that’s it. This covers breakfast and lunches. Delicious, nourishing and meets our nutritional needs. Done and done.