I’m eight months pregnant. Which means I would consider eating my own foot if it was dipped in chocolate and rolled in rainbow sprinkles. But I’ve had the benefit(/misfortune) of going to grad school for Nutrition so I’m all too aware of how unnecessary that would be.
And while I’ve certainly had my fair share of cheese fries and ice cream (Halo Top Mint Chip = crack for prego ladies), I also try to give my little guy what he needs while I’m at it.
Here are the 10 foods I prep every Sunday to make sure I’m squeezing some nutrition in between pints of ice cream. (Time-saving tip: Get rid of all the topless Tupperware right now. You’re never going to find the kids that fit. Toss them, order a bunch of same-sized glass Pyrex containers from Amazon and call it a day.)
1. Hard Boiled Eggs
Probably the easiest way to load up on protein, these little guys also make a perfect snack to prep in a big batch then bring to work all week long. And, once I discovered the VOBAGA Electric Egg Cooker, which seamlessly hardboils seven eggs at once, this process of prepping a weeks’s worth became even easier. You can find the egg cooker on Amazon for less than $30 dollars. I tell all of my friends that it’s the best $30 I ever spent – no more half boiled balls of mush or cracked shells.
2. Roasted Sweet Potatoes
Pregnant women need extra vitamin A for fetal growth and tissue maintenance and for their own metabolism. And sweet potatoes, which are loaded with the nutrient, are a great addition your diet. The sweetest thing about this veggie? How versatile it is. I prefer it chopped up in cubes, tossed in a little EVOO, salt and pepper, then baked. But you can also cut a slit in the peel and throw it in the microwave for 10-12 minutes, sprinkle it with cinnamon and dive in. You can also mash it for a sweet take on mashed potatoes, slice it into fries or spiraling it. No matter how you prepare it, it’s delicious and nutritious, which means it’s a genius move for both your taste buds and your baby.
4. Raw Veggies & Hummus
Everyone knows they should eat their veggies. They’re loaded with fiber, vitamin C and various other nutrients depending upon your selection. Plus, they’re virtually calorie, fat and cholesterol-free, making them a great choice for anyone – pregnant or not. But when you’re pregnant, they become particularly important. By pairing them with hummus, you’ll make them more appealing plus you’ll get the added bonus of the iron and healthy fats contained within this healthy dip.
5. Whole Grains
Probably one of the easiest foods to prep in big batches, whole grains like quinoa and brown rice are loaded with fiber, B vitamins like folate, and minerals like iron – all important nutrients for pregnant ladies. I like to prep a big pot of grains on Sundays that I can mix with beans or salads throughout the week. I love to combine quinoa with roasted sweet potatoes, dried cranberries, pumpkin seeds, parsley and goat cheese, then toss the entire dish in a little EVOO and a sprinkle of cinnamon. Or, I’ll mix brown rice with steamed broccoli, tofu, sesame seeds and stir fry sauce. Both are easy meals to dive into at work.
6. Tofu
An easy way for vegetarian pregos to load up on protein, tofu is one of those super versatile foods that is great to have on hand all week. I typically will toss it in stir-fries with a whole bunch of veggies, some whole grains and a good stir fry sauce for quick and easy lunches that check all the nutritional boxes. If the texture of tofu is a deterrent for you but you’re trying to keep your diet plant-based, seitan is a great option. It comes in crumbles, strips or chunks, and is available in various flavors. Upton Naturals makes great seitan options that even meat-lovers could confuse for their favorite protein source.
7. Energy Balls
To make these little gems, I’ll blend dried dates, some kind of nut (almonds or cashews tend to work best), protein powder or unsweetened coco, and a splash of almond milk, then roll them into balls (and sometimes, coconut flakes), and pop them in the freezer to harden. They make a quick and easy poppable snack to keep on hand when the pregnancy munchies strike, and they really do taste awesome. Plus, the flavor possibilities are endless. You can add dried fruit like cherries, blueberries or cranberries, you can use vanilla or chocolate protein powder, and you can roll them in anything, really. We even tried rainbow sprinkles for a healthier take on cake pops… and they were as delicious as they sound.
8. Fresh Fruit
Loaded with vitamin C, fiber and water, fruits are an essential in a pregnant women’s diet. Even before I got pregnant, though, Nick and I would spend a quick 15 minutes every Sunday night chopping up watermelon, pineapple and honey dew melon, then dividing them up into a week’s worth of containers along with raspberries, blueberries, strawberries and kiwis. It’s just so nice to have something sweet and easy to munch on throughout the work day. And sometimes, I’ll pop a bunch of the extra fruit in the freezer and eat it frozen (why do I only want sweet and frozen stuff when I’m pregnant?) or blend it with some almond milk after a long day for a tasty take on ice cream that doesn’t feel quite as guilty.
9. Black Beans or Lentils
In the nutrition world, legumes are an essential because they’re packed with iron, fiber and, when paired with a whole grain like brown rice, make a complete protein. But in the regular person’s world, they’re essential because they’re easy, versatile and tasty. We typically prep a big batch of black beans on Sundays, which we then pair with rice and veggies and some kind of sauce, toss in the crockpot with some veggies for a hearty chili, or use as filling on Taco Tuesdays.
10. Avocado Pudding
I’m sorry: This one is more of a recipe than just a food item to prep. But it’s so shockingly good, I couldn’t leave it off the list. And I really do make it every week. I love sweets and the adoration got even stronger the minute I got pregnant. This tasty treat satisfies the itch and serves up some serious nutrition while it’s at it. To make it, blend two avocados with a half cup of unsweetened cocoa power, a quarter cup of sweetener (we like agave nectar), a quarter cup of unsweetened vanilla almond milk (or any milk) and a teaspoon of vanilla extract in your food processor, then divvy up into four (or two, like me….) containers and store in your fridge for at least an hour before diving in. It’s rich, creamy and satisfies that sweet tooth, but still delivers healthy fats and folate, thanks to the avocado. And trust me – if you’re not an avocado fan, you’ll still love this recipe. You can’t even tell the green fruit is mixed in. My husband has been eating (and loving) this every week for a year, and he DESPISES avocado. Shhh… what he doesn’t know can’t hurt him, right?
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