25 weeks pregnant; my exercise & diet diary

This pregnancy is flying. Perhaps it me because I feel so good on it – you’ve got to love the second trimester!

Here’s some pics of me at 25 weeks. My body is changing rapidly and my tummy is definitely feeling heavier & rounder. That’s the plan I guess!

Running hasn’t felt as comfortable this week, so I will try one more time on Saturday and if I’m getting the stitch type pain that I did last weekend, I will swap my running for power-walking. I’m so pleased that I’ve managed to last this long to be honest! I’ve definitely had another growth spurt too; All I’ve wanted to eat are carbs, carbs, carbs! Hard for someone who’s never really been a bit carb eater!

This week I’ve decided to go with it BUT obviously tried to stick to whole grains & gluten free options like B Free Foods, who do the most delicious gluten-free, dairy-free wraps, rolls & bagels.

If you are in the same situation as me and craving carbs but hate the bloat that comes with them, I’ll be posting some food diaries so you can see what sort of foods I eat throughout the day.

Breakfast:
2 Eggs Scrambled with 85g of  Salmon + a handful of spinach (throw
this into the eggs while scrambling with some salt & pepper)
Snack:
A chopped apple with 1-2 tsp of almond butter
Lunch:
Turkey and Relish Sandwich
2 slices BFree Brown seeded long slice bread
1 small cooked turkey breast chopped
1 tbsp tomato relish
Handful rocket + ½ a tomato
Spread the relish on one slice of bread. Layer the turkey and cheese on the
other, add the rocket and serve.
Add a side salad to increase intake of veggies
Snack:
CO YO yogurt with 15 mixed Raspberries & Blueberries
Dinner:
Chicken and Chorizo Stew
1 Chicken Breast
1 serving of chorizo (thumb size)-make sure this is GF
½ tin of chopped tomatoes
1 teaspoon of tomato puree
¼ tin of Chickpeas
1 cloves of garlic
Seasoning (Mixed Herbs, Paprika, cumin, Chilli powder)
Fry of chicken and chorizo with a spoon of coconut oil and 1 cloves of garlic.
Add in your veg of choice. Add in tin of tomatoes and tomato puree and
drained can of chickpeas. Season with a 1/2 teaspoon of chilli powder, mixed
herbs, paprika and cumin.