Honestly, the thought of writing about food right now is almost as unappealing as the thought of eating it, which is a slight problem when you’re doing a challenge like the Whole30.
I’ve had several people ask if I plan to continue for the full 30 days now that I’m pregnant, and right now my answer is yes. I’m confident that the food choices I’m making are better for me and the baby than toast, oodles o’ noodles and chocolate (which is what I’d probably be eating otherwise), even if I’m choosing blander meals with less variety right now.
That said, my morning sickness is increasing at an alarming rate, and the only good news is that my challenge should end before I get to the 8-week mark, which is when things typically get really bad for me.
My goal right now is to keep eating greens (for this, smoothies are a lifesaver!), to continue avoiding the “banned” ingredients (grains, legumes, dairy and sugar) and to not worry as much about whether my meals are perfectly balanced. I’m also allowing myself to eat smaller portions and then choose healthy snacks between meals to make sure I’m getting enough calories and nutrients.
To be clear, I’m not clinging to the challenge just for the sake of saying I did it, but because I really want to do this pregnancy differently and walking away now would put me right back into all of my old habits!
So with that out of the way, here’s what I’ve eaten the past two days. Sadly, it’s not all that exciting, and I often leave some of my veggies uneaten because I can only stomach so many at a time.
Breakfast: Aidells chicken & apple sausage, sauteed bell pepper sticks and blueberry-cashew salad topped with coconut milk and ginger
Lunch: egg & spicy pork sausage scramble plus a spinach-pineapple smoothie.
Snack: chocolate-almond laraballs
Dinner: almond-encrusted chicken, sweet potato hashbrowns and sauteed zucchini
Breakfast: Aidells chicken & apple sausage, sweet potato hashbrowns and blueberry-cashew salad topped with coconut milk and ginger
Lunch: egg & spicy pork sausage scramble plus a spinach-pineapple smoothie
Dinner: broiled shrimp, carrot fries and roasted brussel sprouts with onions
Snack: banana with almond butter, cacao nibs and coconut chips