pregnancy lunch ideas vegetarian

1-Day Vegetarian Healthy Pregnancy Meal Plan 2,200 Calories ...

raw egg in a small bowl

Photo by: lnmark / Thinkstock

lnmark / Thinkstock

On April 16 th, 2013, for healthy, happy, seven pounds, two ounces of a baby boy named Zachary. Throughout my pregnancy, one of the most popular questions I get is, "Are you still going to be a vegetarian?" I also hear a lot of, "Are you addicted to meat now?" and "If you crave meat, would you eat?"

To be honest, I wanted to know how my diet might change, if at all, while I was pregnant, because I had heard stories about the crazy cravings and food aversion. I know I can have a nutritious pregnancy if I focused on getting enough fiber, healthy fats and protein in my diet, which is really no different from my diet is not pregnant.

There are some changes I made or look at my pregnancy. The first is that I start eating eggs again for the first time in several years. I just choose cage-free, organic, omega-3 eggs to help meet the needs of protein and omega-3 fats. While in the past I always enjoyed the vegetable protein in the form of seeds, nuts, tofu and tempeh, I could not really stomach them in the first half of my pregnancy. Eggs are an easy way for me to get some good nutrition in, including choline for my baby's brain development, which is found in the yolk. And when I had morning sickness 8-16 weeks, the eggs are one of the few foods that I could tolerate. boiled eggs also have a snack handy for me to eat with one hand while I bring newborn wiggly!

Many disappointed me, I want nothing to do with the vegetables entire first trimester. In fact, all I do want is bread! But knowing how important it is for me to get the vitamins, minerals, antioxidants and fiber from vegetables once my beloved, I found that I tolerated their best when they are baked. So in the summer I find myself cranking up the oven to roast broccoli, cauliflower, eggplant and any other vegetables I could go down. Fortunately this phase passed and my love for vegetables returned by the second trimester.

With the increased need for calories, especially from healthy fats, I enjoyed two weeks of each avocado or. The mashed avocado on whole wheat bread with some hot sauce and hard boiled eggs on the side. Healthy fats, fiber and protein combo is the best breakfast to keep me satisfied.

When hunger struck, I made sure to increase my protein intake. Some protein-packed snacks favorite is peanut butter on apple slices or hummus on crackers. And after I can tolerate tofu and tempeh, I would bake the slices in teriyaki marinade. It made for a quick dinner alongside the pre-cooked vegetables and brown rice when I was too tired to cook (which, honestly, is the whole pregnancy I).

Janel Funk, MS RD LDN, loves to experiment with vegetarian and vegan cooking. Read her food blog, and follow him on Twitter. Pursuing a previous post.

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