My Vegetarian Pregnancy

Now that I am pregnant and nursing, I am paying close attention to my diet; getting the right amount of calories, fats, and proteins that will nourish my growing baby, my toddler, and keep me feeling energetic is no easy science.   The first 10 weeks I closely followed the recommended food plans in Skinny Bitch Bun in the Oven, which I  found both hilarious and educational too (believe it or not).  What I found most helpful in this quick read was exposure to new ideas for high protein vegan foods that were carb rich and dense in calories (I am not much of a cook, nor do I aspire to be one so I appreciated the plan’s inspiration and leeway for pre-made veggie foods).  While following the plan, I felt full after each meal and snack, and I have to say that by the end of each day of eating, I almost felt annoyed that I wasn’t hungry to snack on something sweet (though the plan does include sweets during the day).

A few weeks later, a vegetarian friend gave me Your Vegetarian Pregnancy, which helped me learn even more about good dietary guidelines during pregnancy.  At this point, I was searching for new menu options that satisfied my nutritional needs during pregnancy but that would also allow me to build in a nighttime snack.  I started keeping a food journal in which I noted what I ate (including the calories and protein) and my activity level for the day.  Around week 10 my energy levels started to increase and my mood boosted too; I have to wonder if making the decision to pay less attention to a meal plan (which was not the approach I had taken earlier in my pregnancy while reading Skinny Bitch Bun in the Oven) and more attention to my hunger levels and cravings improved my sense of well being.  Whatever the cause, around weeks 10 and 11 I started to feel less nauseous and more passionate about food again.

Meanwhile, another friend who is well read on pregnancy and childbirth suggested that I take a look at the Brewer Diet, which, and I am quoting from the web-site: “help[s] women have healthier pregnancies and healthier babies. In the process of his medical education, and researching the work of Hamlin, Strauss, Burke, and Ferguson–doctors who had worked on this issue in the 40 years previously–he discovered that the cause of pre-eclampsia and some other complications was an abnormal blood volume, caused by malnutrition, or food deficiency. The diet consists of 14 food groups. However, it can be summarized as starting with 4 basic components: 2600 calories, 80-120 grams of protein, salt to taste, and unrestricted weight gain.”  With the Brewer diet, I am learning more about what variety of foods I can eat for healthy levels of calcium, protein, whole grains, Vitamins A & C, fats, and salt (something I need to watch out for since I enjoy so many pre-made veg foods).

One of my favorite pregnancy treats that is calorie dense, full of calcium, protein, and yumminess is a homemade smoothie made with fruit, milk and nut butter.  Below is my recipe for a vegan pregnancy smoothie:

1 1/2 cups soy milk

1 serving soy protein powder

2 bananas

soy nut butter (almond butter and peanut butter taste good too)

ice

*Combine ingredients in a blender or food processor.  Blend.

Each smoothie has about 4oo to 500 calories and has about 15 to 20 grams of protein.

Oh, and I might mention that Annabelle likes it too.  She always steals a sip and sometimes even requests her own smoothie.