My Pregnancy Diet; 26 weeks pregnant

Wow, another week passes, and another inch on the waist. I’ve certainly got a little bump now – and brought my first pair of maternity jeans and maternity tops. Why I didn’t do that sooner, I will never know. They are soooooo comfy! I brought a lovely collection of bits from Next and couldn’t recommend it enough. I feel like I’m embracing the bump now rather than trying to dress it in baggy clothes!!

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I’m still following the Gluten Free diet and loving the benefits. I feel more energised and less bloated. Two common complaints in pregnancy, so how fab is that!?

Here is what I have been eating over the last few days. BFree foods, you have been a life saver!

Breakfast:
Banana & Peanut Butter Smoothie
1 banana
2 teaspoons of peanut or almond butter
Handful of spinach
Tbsp of flaxseed
300ml of water or almond milk
Snack: Chopped apple with peanut butter
Lunch: Roasted Red Pepper and Hummus Pitta
Snack: Sugar snap peas with GF Hummus
Dinner: Chicken & Broccoli Bake (serves 4)
4 Chicken Breasts
Head of Broccoli
Tin of coconut milk
Chicken stock: ENSURE STOCK IS GF
2 slices of BFree brown loaf (for bread crumbs – blitz in blender)
Chop up chicken fillets and fry in pan with a teaspoon of coconut oil until
white. Add in Broccoli for 3-4 minutes. Add in tin of coconut milk and chicken
stock (use 100 ml to mix stock). Place the mixture in an oven proof dish and
sprinkle breadcrumbs on top. Bake for 40 minutes. Sprinkle with a handful of
mozzarella cheese after 30 minutes for the final 10 minutes of baking.
Breakfast:
½ a soft avocado
2 eggs
Sprinkle of Himalayan sea salt
DIRECTIONS
Pouch 2 eggs. Slice the black pudding into thin pieces and cook on the grill,
mash when cooked. Mash the avocado. Toast the BFree loaf, top with the
mashed black pudding, then the avocado and top the mixture with a soft
poached egg and a sprinkle of salt. Serve with rocket.
Lunch:
Chicken Salad
Snack: 4 squares of dark chocolate
Dinner
BFree Pizza
Tomato puree
Hard Goats cheese
tomato,
roasted red peppers,
prosciutto ham.
Spread 1-2 teaspoons of tomato puree on a BFree wrap and add toppings of
choice. Bake in the oven for 10-15 minutes. Serve with Side Salad.
Snack: Bag of popcorn
Breakfast: (MY FAV!!!!) 
Simple delicious Paleo Pancakes
1 Medium sized Banana
2 Eggs
1 tsp of baking soda (ensure GF)
Mix 2 eggs, baking powder and chop one banana and blitz in food processor
until smooth. Fry on pan like you would any pancakes – keep them small as
they will be easy to flip. These are delicious served on their own or with a
tablespoon of honey or maple syrup / or a dollop of greek yoghurt and some
berries.
Snack: 4 GF oats cakes topped with almond butter
Lunch: Omelette (2 eggs), with 1/2 pepper,mushrooms, onion, garlic + 2
Snack: Handful of trail mix & a piece of fruit
Dinner: Medium Salmon darne cooked in parchment with a squeeze of lemon
juice + medium sweet potato ,chopped into fries and sprinkled with salt,
pepper & olive oil + cup of broccoli
Dessert: Gluten free cookie. Keep your eyes peeled for the recipe for this 🙂 

25 week pregnancy diet 

Yesterday I shared with a days food diary. I’m (trying) to follow the way I used to eat before I went carb crazy during this pregnancy, and am choosing to eat gluten-free foods to help reduce any bloating, which, let me tell you, is really uncomfortable when you already have a bump!

This is what I’ve eaten today;

Breakfast:
1 BFree Multiseed Bagel with ½ an avocado mashed with salt & pepper

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Snack:
CO YO diary-free Yoghurt with mixed Raspberry & Blueberries

Lunch: Quinoa Tuna spinach Salad
Make one potion of quinoa in chicken or vegetable stock for flavour. Add in spinach, 1 can of tuna, tomatoes, mushroom and peppers for a protein packed lunch.

Snack: 10 Almonds

Dinner: Chilli (left over portion for tomorrow’s lunch)
500 g Lean Mince Beef or Turkey Mince
1 tin of chopped tomatoes
1 tablespoon of tomato puree
1 Carrot
1 red pepper
1 red onion
Chilli powder
Mixed herbs
Cayenne pepper
Garlic
Courgette/Spinach

Fry of the beef or turkey mince in a frying pan with a teaspoon of coconut oil and 2 chopped cloves of garlic. Add in onion, chopped carrot, peppers and any veg of choice. Add in tin of tomatoes and tomato puree along with 2 teaspoons of chilli powder, 1 teaspoon of Cayenne pepper, 1 teaspoon of mixed herbs.

Serve on a bed of Courgetti or spinach or in my case, both!

 

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.