One of the things I’m sure I’ll want to remember about this pregnancy is how much I’ve been enjoying food. I feel so grateful - not only to have access to so much delicious healthy food, but also to be able to enjoy it so well. I absolutely expected to feel sick and miserable for months, and instead, I find myself looking forward to my meals every single day. Every day I’m thankful that this aspect of giving the baby a healthy start is so much fun.
My favorite part of every morning is preparing a highly nutritious breakfast that I will enjoy eating and that (at least to the best of my knowledge) will support the baby’s healthy development. Luckily, I’ve been feeling pretty unstressed about my diet - I’m confident that I know how to make healthy choices, and I’m not obsessed about getting it perfect every day.
So, here is a catalog of the foods I’ve been enjoying. Although I have been very tired, and sometimes overwhelmed, my first trimester (only 4 more days left!) has been remarkably easy. This might be boring for others to read, but I want to remember.
Breakfast foods: Whole Foods (which, remember, is half a block from our apartment, thus making it by far the most accessible grocery store) sells a house-brand cereal that is sort of unappetizingly called “Honey Almond Flax Protein and Fiber Crunch”. It SOUNDS like it’s cardboard with some honey on it, but it actually tastes great. Whole grain, low fat, high fiber, plenty of protein, and not too sweet. It’s delicious with a sliced banana. I’ve also been really fond of slightly sweet multi-grain chex-type cereal, again with banana.
Another favorite of mine is a pair of Finn Crisps or Ryvita crackers. One gets 1/2 of an avocado, sliced, with fresh lemon juice, salt and pepper. The other gets chevre. Mmmm. This is also great on heavily toasted 100% whole wheat bread, but Finn Crisps are a miracle food: they are super thin, tasty rye crackers that always arrive in one piece, do not crack when you put spreads on them (yet are not hard to bite), taste good with everything, and only have 20 calories a piece. For dessert, Finn Crisps are excellent with peanut butter and raisins or apple slices.
Every morning I eat fruit, too, and if there’s anything I could be said to be craving, it is definitely fruit. (Having had true ice cravings when I was anemic, I don’t feel as though I’ve had any true cravings during my pregnancy so far, but… sometimes it’s sort of close.) Since getting pregnant, we’ve been splurging on pre-cut fruit even though it costs $15 per week for me to have a large serving every morning. Because I have been so tired, I have really appreciated the convenience - many days, there’s no question that I would have chosen 4 more minutes of sleep over cutting and peeling fruit. And actually, there’s another perk. The fruit salads are made in the store, and whomever is making them seems to have a well-trained eye for ripe fruit, because the fruit is always PERFECT. I never manage to make such good choices myself even when I ask the fruit stocking staff for advice. I think I have enjoyed pineapple more than anything else, with cantaloupe and watermelon as close seconds. (There are always a few berries on the top of the fruit salad, and I LOVE raspberries, but even pregnancy doesn’t seem like a good enough justification for a tiny $5 box of out-of-season berries!)
I have been enjoying one fruit juice in particular along with my breakfasts: tart cherry! My obsession with tart cherries started some time last year, and I can’t get enough of them. Dried, and sweetened with apple juice they are the perfect snack, and they make a great juice, too. One company makes apple-tart cherry juice which is great “straight up”, and I also enjoy mixing pure tart cherry juice with seltzer water. The latter is especially great because it’s too tart for Brian and I get it all to myself ;)
Lastly, in the breakfast category, I have enjoyed fruit-flavored kefir. At 6 weeks, I was diagnosed with asymptomatic bacteriuria (essentially a UTI with no symptoms - they screen for this in pregnancy so you don’t develop a kidney infection later on), and I had to take amoxicillin for a week. Although I never experienced any side effects of the medication, I drank a mix of 1/2 raspberry kefir, 1/2 pure cranberry juice as a precaution… well, maybe it was mostly because it tasted great!
Lunch foods: There is a Spanish restaurant on the same block as my lab (as I mentioned earlier), and I have really enjoyed exploring Spanish food. The place is a hidden gem and I can’t believe how great the food is. My absolute favorite item to order is their vegetarian tapas sampler. It comes with a few (4?) breaded, deep-fried strips of eggplant, about 5 whole fried padrón peppers, nearly half a cup of marinated mixed olives, a little slice of tortilla espanola, a few thin slices of manchego cheese, and a little bit of bread to eat with the cheese. The restaurant also sells sandwiches, many of which are excellent (especially the eggplant and tortilla española sandwiches). A few weeks ago, I ordered one of their salads: arugula, fresh goat cheese, pickled beets, and balsamic reduction. The salad was so delicious that I made it at home. Pickled beets only take 30 minutes from start to finish and balsamic reduction is dead easy. The salad works beautifully with spinach, too. Brian said it was the best salad he had ever had.
I have often chosen to eat a simple lunch of soup and bread at the medical school cafe. Although the cafe’s grill isn’t anything special (and has almost no vegetarian food besides plasticky grilled cheese), the cooks actually make really great fresh soup, and there is always a vegetarian option. Their best soups are spinach white bean, split pea, and gigante bean, so when those soups are available I often choose to eat there. The soups only cost $3 and come with a free piece of pita bread.
I never buy any drinks other than sparkling water. I am a sparkling water fiend.
Snacks: I love snack. Since I seem to be hungry all the time these days, I love snack even more than usual. Apple slices or ginger snaps with peanut butter. Carrots with olive or lemon-flavored hummus. Finn Crisps with cheese and dried cranberries or jam. Watermelon! Dried tart cherries. Salty edamame.
Dinner: Dinners have been very simple, for the most part, reflecting how tired I am at the end of the day. Sweet potato: roasted, fried, steamed or baked, there’s no version of sweet potato I don’t love. That special pickled beet salad. Baked or mashed potatoes with Greek yogurt or sour cream. (Last week, when we took the cardinal nestlings to the rehab center, I missed dinner because we were frantically taking care of the birds. About halfway home from the rehab center I realized I needed to eat IMMEDIATELY. We went to a Wendy’s drive-in at 10 PM. It was the only place open and we were 40 miles from home. Brian had never been to a drive-in in his whole life and he drove in the wrong way twice. I ordered a baked potato with plasticky orange cheese. It helped.) Plain spinach with just a little bit of butter and lemon juice - I’ve eaten a LOT of spinach. Welsh Rarebit - a dish I used to love as a little child (whole wheat toast with home-made cheddar bechamel). A sandwich of spinach, hummus and cherry tomatoes. We had “fancy nachos” a few times: tortilla chips with black beans, pepper jack, avocado, pineapple salsa, lettuce, cherry tomatoes. (Unfortunately, given the combination of hunger and exhaustion, I can’t really keep any junk food in the house, even tortilla chips, because I eat that stuff before anything else… so nachos have been discontinued.) Whole wheat pasta with Brian’s mom’s home-made pesto and mixed vegetables on the side. During Brian’s vacation week, he made me dinner every night - actual cooked dishes - including my favorite coconut and cumin lentil dish, and vegetarian BLTs.
And THEN there are the exciting times (every 2 weeks?) when we get to eat out. At least half the time, I get pho with extra Thai basil. I never, ever get tired of pho. Or panang curry. Or spicy Ethiopian vegetables with sour injera. I love spicy ramen and French crepes, tempura vegetables, tandoori vegetables. The Thai dish pad see ew, with extra Chinese broccoli. Mmmmmmmmmmmmm….
Dessert: The only dessert I have made for myself since becoming pregnant is chocolate pudding with strawberries, once. (Twice, I have made chocolate cupcakes, but both times they were for somebody else. I did eat one cupcake each time) Brian loves ice cream and we usually have it in the house, but I haven’t wanted any. (This isn’t all that unusual; I’m not a big ice cream fan. And he buys cookies ‘n’ cream flavor. I prefer fruit or coffee ice cream.) Occasionally I eat a fruit popsicle. I haven’t craved cookies or cakes, and when I got a free oatmeal raisin cookie (my favorite kind) at an academic event I didn’t even finish it. My favorite sweet treat is peanut butter with raisins on crisp bread. I have also been VERY fond of agave margarita mix with lime sparkling water.
Last week, I did buy a pack of Starbursts candy - the first time I’ve actually bought a “candy bar” type thing in probably 5 years. They tasted insanely good for about 20 minutes and then it got old.
Lastly, for the record, unappealing things. Eggs still seem gross, and I think I’ve only eaten 1 in the last 2 months (aside from fractional eggs in the occasional pancake - we just finished the carton we bought 9 weeks ago), and I regretted it. I find that the smell of leftover cruciferous vegetables had become intolerable (kale, cabbage or broccoli) even though I am still enjoying the vegetables themselves. Bland foods like plain oatmeal, mild cheese, plain pasta, and plain tofu are not looking good. Now, I never did like plain oatmeal or plain tofu very much, but I *do* like nice cinnamon-y oatmeal and flavored tofu and neither of those are too appealing right now. I do generally like, or at least tolerate, plain (well, buttered) pasta and mild cheese, so that’s a change. Mashed potatoes are by no means part of this list. Mashed potatoes taste GREAT.
One really fun aspect of all this is knowing that at some point (perhaps as early as now, perhaps not until nearly 30 weeks - sources do not agree!) the baby will be able to taste what I eat, and what’s more, he or she will learn about those foods and become comfortable with whatever I eat most often. This is a fun motivation to eat a varied and healthy diet (especially vegetables that small children often dislike, since I have the luxury of not feeling sick and eating what I please), and to enjoy exotic flavors. Who knows what this baby will be like, but I sure enjoy foods from all over the world, and maybe the baby will too.