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Stop asking, “What’s for dinner?” Every. Single. Day.
A simple, flexible meal rhythm for busy moms who want to feed their families well without meal-planning their lives away.
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Hello from the glorious south of France, where I’m chilling out in the sunshine with my budding bump.
Pregnancy is such a precious time to give your body lots of rest and great nutrition, with simple, nutrient-dense food straight from nature.
What I Eat in a Day
Perhaps you’re curious to know what a vegan mama actually eats day-to-day. Maybe you’re wondering if, indeed, the vegan diet is complete enough to provide mother and child with everything they need.
I hope my vlog today will show you that, not only is my diet complete, but it is indeed head and shoulders above a lot of standard diets, in terms of fibre, vitamins, minerals, and micronutrients. The plant-based way of eating is a veritable flood of dense nutrition for the body, and I feel great on it.
As you’ll see, I eat very simply – no fancy-pants recipes, just whole veggies, grains, pulses and fruits in their natural form. I focus on getting a lot of greens and raw food at every meal. Greens and raw veggies are our best friends for creating a thriving bod. They’re chock full of iron, calcium, and vitamins, and also contain masses of insoluble fibre, which is great for keeping you regular. (An absolute godsend during pregnancy!)
This duo of greens and raw veggies is the cornerstone of my diet – I really feel the difference if I ever miss out for more than a day.
The other things I eat every day on my vegan pregnancy diet are:
- Oats, for folate, calcium and fibre
- Rice and beans, for complete protein
- Bananas, broccoli and avocados for folates
- Broccoli, squashes and oranges for calcium
- Flax and chia seeds for omega 3s
My Pregnancy Diet
As a little bonus, here are a couple of my uber-simple recipes from the vlog:
Simple Raw Oats
Prep time
5min
Cook time
N/A
Total time
5min
Ingredients
- 1/2 cup oats
- 1 tbsp chia seeds
- 1 tbsp flaxseed
- water
- Sweetener/nut butter to taste
Instructions
- Add oats to a breakfast bowl.
- Add flax and chia seeds, and enough water to cover it all.
- Stir, and leave seeds to swell for at least 5 minutes.
- Serve and enjoy, with some nut butter on top if you so desire.
Chickpea Bake
Prep time
15min
Cook time
15min
Total time
30min
Ingredients
- 1 minced onion
- 2 cloves garlic
- 2 tbsp coconut oil
- Spices – I used turmeric, cumin, Cayenne pepper and cinnamon
- 1 cup cooked chickpeas
- 1/2 cup cooked cauliflower
- 1 cup diced butternut squash
- 1/2 cup tomato concentrate
Instructions
- Sauté the onion and garlic in coconut oil for 5 mins.
- Add in the spices, cook until fragrant
- Add the chickpeas, cauliflower, butternut squash and tomato concentrate and cook on a medium heat for 15mins
- Remove from heat. Add a handful of cashew nuts and some chopped chives. Season as desired.
- Serve with a raw veggie salad (with some foraged plants if you can!)
I hope you enjoy re-creating these simple recipes!
Let us know what you thought of the video in the comments below. If you’re pregnant too, please do share any questions you may have about the plant-based mama way, and let us know how you’re doing!
Love and dandelions,
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Great website, very aspirational ! Thanks, that is such a beautiful work to promote the vegan way of life !
2 comments:
– in your video, you don’t grind your flax seeds, which is however necessary to properly absorb the nutrients ( omega -3 ), correct ?
– you don’t prepare any dressing with your salad, you just eat your veggies with a dash of vinegar cider ?
Thank you so much for your lovely compliments Lily! And yes – you are SO right, and very on the ball. Flaxseeds do need to be ground to improve their absorbability. I have since changed my ways. 😉 And no, I like my veggies as they come, with either a dash of ACV or hot sauce. Yum!
Good, thanks 😉