My pregnancy diet 

As promised here is yesterday’s and today’s food diaries. I’ve had a great week – and although it’s getting to the point now where I have to eat little & often (I hate feeling too full), I’ve loved all my meals this week – especially the fajitas!

Next week I’ll post some more workouts as they have been going great too. In fact I’m sitting on the bike and writing this as we speak. No rest for the wicked!

Enjoy!

Breakfast:
Berry Breakfast Smoothie
300 ml coconut milk
½ cup of gluten free oats
½ an avocado (for a creamy texture)
1 cup of fresh or frozen berries of your choice (I like blueberries)
½ teaspoon of vanilla extract.
Place in a blender and blend.

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Lunch:
Portion of Chilli from yesterday’s dinner topped with ½ avocado

Snack. Chopped Carrots with Gluten Free Hummus

Dinner: Chicken Fajitas using BFree Fajita Kit
(Depending on how many you are cooking for, for 1 use 1 chicken breast)
Chicken Breast
Peppers
Onion
Squeeze of lime
Slice the chicken, onions and peppers into thin strips. Add 1 teaspoon of coconut or olive oil to the pan and fry of chopped chicken. Add in thinly cut peppers and onions to the pan with the BFree Seasoning. Warm the wraps with a splash of water in the microwave for 20 seconds. Serve with BFree Salsa on top and a squeeze of lime. Wrap and enjoy.

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Breakfast:
1 cup of Gluten Free Oats (standard portion size 40g) made with water or almond milk topped with flaxseed/mixed seeds and a spoon of honey

Snack: Green smoothie: Juice of ½ a lemon, a handful of spinach, 1 pear, ¼ of a cucumber + a few mint leaves, 350 ml of water.

Lunch: Tomato Soup with BFree Super Soft Brown Roll

Snack: 2 x rice cakes with almond butter

Dinner: Sweet Potato Bean Burgers (this makes 4 burgers so could have for lunch or dinner the following day or divide by 4 to make 1 portion)
1 can of beans (I love butter beans)

1 large sweet potato
100 g of ground oats
1 clove of garlic
½ a red onion
1 carrot
½ teaspoon of cumin
1 teaspoon of smoked paprika
Pinch of salt & pepper
50g of breadcrumbs (made with BFree loaves)
BFree Brown Roll

For topping:
Lettuce
Tomato
Tomato relish

DIRECTIONS
Steam the sweet potato until soft. Then add it and all the other vegetables into a food processor and mix until the ingredients are chopped and mixed or just chop them into very small thin pieces and mix. Add the mixture to a bowl and add the beans, breadcrumbs and spices and mash with a potato mashed until everything is mixed. Shape into 4 burgers. Heat some coconut oil on a pan and heat. Then add the burgers and cook until they turn brown.
Serve on a BFree Soft Brown Seeded Roll with your desired toppings and a side salad.

 

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