Lunch: 3 eggs + 1/2 sautéed bell pepper with blueberries and cashews covered in coconut milk and sprinkled with fresh ginger (to help with morning sickness)
Dinner: sautéed brussel sprouts, almond-flour encrusted chicken and (somewhat mushy) spaghetti squash with pasta sauce
Church days are always so busy — from rushing everybody out the door by 8am to running errands after church and then unloading all of our groceries for the week when we get home, but I just couldn’t bring myself to pack a cold lunch this week. That meant I wasn’t able to sit down and eat until 2pm, and I was pretty hungry and grumpy by then.
Eggs did not sound good to me for breakfast, so I started with veggies and sausage and saved my eggs for lunchtime, which seemed to work better.
By evening, my energy level was 0 — due in part to being pregnant, I’m sure, but also because we were up a dozen times with various kids and pets the night before. I like that there are still so many “quick” options for healthy meals, though — something I wouldn’t have believed three weeks ago. And my oldest dinner shared my dinner, which I loved!