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MCLV Pregnancy | What I Eat In A Day [2nd Trimester]

Welcome to my 2nd trimester What I Eat in a Day. If you missed it, here’s my 1st Trimester What I Eat in a Day.

I would like to preface this post by saying that I was devastated to learn that “eating for two” is NOT actually a thing and that doctor’s closely monitor your weight when you’re pregnant. I mean, I get it, but it was still disappointing…

Anyway, you’re not here for the chit chat, you’re here for the food! So here’s an example of a good day of eating during my 2nd trimester. Note: Not all days were this healthy. Not all days were this structured. I did the best that I could and I’d say I pretty much nailed the 80/20 approach. 80% healthy, whole food based meals, 20% treats {though I was in quarantine so most of my treats were homemade, for better or worse}.

First Breakfast: This remained an important part of my morning since I woke up STARVING. Since my husband and I were working from home from the second trimester onward, I started the day by splitting a piece of fruit with him. An apple, pear, orange, or banana, usually with nut butter and hemp seeds or a handful of raw nuts.

Second Breakfast: Being home with full access to my kitchen for breakfast was amazing. I loved the freedom to really make what I was craving. Breakfast varied from protein oats or waffles to scrambles or yogurt with granola. The last one was a big favorite during this period and usually entailed:

Lunch: We got into a very civilized habit of eating a huge salad for lunch every day. I would usually add a side of veggies & rice, a veggie burger, soup, or a smoothie when it got warmer. Salad ingredients varied but usually included romaine hearts, spinach, bell peppers, cherry tomatoes, cabbage, carrots, cucumber, and celery with a homemade balsamic vinaigrette.

Afternoon Snack: Crudite and hummus or a handful of Skinny Pop and some raw trail mix. I also started making banana applesauce muffins {banana nut or blueberry usually} and those made a good pre-walk snack during T2.

Dinner: I had a MASSIVE craving for pasta for most of the second trimester and I made it at least one a week. Sometimes twice. Other than worrying about boring my husband with my recipes, I had no problem eating pasta multiple times a week. My favorite gluten-free high protein pasta is Banza. They even have a boxed mac n cheese that’s vegan and gluten free. I usually made a veggie filled sauce {zero guilt!} like this recipe, though I did experiment with a cashew alfredo sauce as well.

Dessert: I’ve always craved salty, savory foods over sweets. Boy did that change in the 2nd trimester! I couldn’t get enough of baked goods. Or gummies. And being home 24/7 meant that I baked A LOT. One week I baked 2 batches of cookies, a pumpkin pie {in April, weird I know}, lemon bars, and a birthday cake for my husband. Needless to say, once dinner was over, there were always numerous sweet treats to choose from. I tried not to worry too much about my sweet intake and didn’t beat myself up for skipping the dried fruit, though I did try to stay away from my husband’s stash of Oreos, Australian licorice, and Sour Patch Kids.

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MCLV Mange | Chocolate Covered Peanut Butter Dates

I love an easy dessert. Combine simple ingredients with a seriously delicious end result, and I’m a happy, happy girl.

These date-based dessert bites are a winner. Sweet date-y goodness mixed with rich chocolate and salty nut butter. What could possibly be better?

{Chocolate Covered Peanut Butter Dates – Vegan, Paleo & Gluten-Free}

Chocolate Covered Peanut Butter Dates – Ingredients:

  • 12 whole dates
  • 1/4 cup of nut butter
  • Bag of chocolate chips or chocolate bar
  • Sea salt for finishing
  • Optional: Coconut oil

Directions:

  • If you’re using dates with the pits, remove the pits – Using a small knife cut a slit across the top of each date. Place the dates on a parchment paper or tin foil lined baking sheet, or in a large freezer safe dish with a lid.
  • Fill each date with your nut butter of choice and place them in the freezer for 15 minutes.
  • While they’re cooling down, it’s time to melt your chocolate. You can microwave it, but I personally think it turns out better if you pop them on the stove top in a small pan with a teaspoon of coconut oil. Stir until smooth and even.
  • Once the 15 minutes is up, take your dates out of the freezer and dip them one at a time into the melted chocolate. Coat each date completely before returning to the baking sheet/container.
  • After they’ve sat for a minute or so, sprinkle with a pinch of sea salt.
  • Let them set for 10-15 minutes in the fridge before eating.
  • Store in an airtight container in the fridge. If you don’t like to eat them cold, you can let them “thaw” for 5-10 minutes before enjoying.

Enjoy!

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MCLV Mange|Vegan Blueberry Chia Muffins

I can’t seem to stop baking. Our shelter-in-place has been filled stress baking and since I seem to have no self control when it comes to indulging in my homemade treats, I decided I needed to dedicate some time to making healthier recipes.

Enter these delicious vegan, gluten-free blueberry chia seed muffins. They’re light and just sweet enough, filled with tangy, antioxidant packed blueberries. You could easily substitute another berry if you have them on hand, or add nuts or shredded coconut. You can also play around with the flour and find a mix that you like.

{Vegan Blueberry Chia Muffins – Vegan & Gluten-Free}

Vegan Blueberry Chia Muffin Dry Ingredients:

  • 1 1/2 Cups Flour {I used a combination of buckwheat flour & almond meal}
  • 1/2 Cup of Oats
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt

Wet Ingredients:

  • 1/3 Cup of Coconut Oil
  • 1/3 Cup of Maple Syrup
  • 2 Chia “Eggs” {2 Tbsp Chia Seeds + 4 Tbsp of Water}
  • 1 Banana – Mashed
  • 1/4 Cup of Plant Milk or Water
  • 1 Tbsp Vanilla
  • 2 Tsp White Vinegar
  • 2 Cups of Blueberries

Directions:

  • Preheat oven to 350F
  • In a small bowl make chia eggs and set aside {~5 minutes}
  • In a large bowl, mix together dry ingredients. In another bowl, mix together wet ingredients including the chia eggs, which should have gelled.
  • Combine the wet and the dry ingredients. Add in blueberries. Don’t over mix.
  • Spoon batter into muffin tin
  • Bake for ~20 minutes or until toothpick comes out clean
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MCLV Mange|Vegan Taco Casserole

This is one of those hearty, satisfying dishes that feels super indulgent, but has some sneaky health benefits. Packed with veggies & micronutrients, it’s also high in protein, fiber, and healthy fats.

It’s also a great dish to play around with. You can add whatever veggies you have on hand, try different protein sources, give it a new twist with a different kind of pasta.

{Vegan Taco Casserole – Vegan & Gluten-Free}

Vegan Taco Casserole Ingredients:

  • 1 Tbsp EVOO
  • 1 Bell Pepper – Diced
  • 1 Small Zucchini – Diced
  • 1 Small Yellow Squash – Diced
  • 1/2 Red Onion – Diced
  • Gluten-Free Pasta – 340g {I’m a Banza girl – Chickpea power!}
  • 3/4 Cup Broth or Water
  • Taco Seasoning – 25g
  • 1/2 Cup Salsa
  • Beefless Crumbles or other ground vegan meat – 340g
  • Black Beans – 19oz
  • 1 Cup Corn
  • ~2 Cups Vegan Cheese {I used this delicious Daiya Cheddar Style Deluxe Cheese Sauce}

Directions:

  • Preheat oven to 400F
  • Sautee diced onion, pepper, zucchini & yellow squash in olive oil until tender in a large pan or wok
  • Boil water for pasta of choice and cook to desired consistency. Drain pasta.
  • Clean pasta pot and return to stovetop – Add broth or water, salsa, and taco seasoning and bring to a light boil. Reduce heat and add the beefless crumbles, breaking it up into a smooth, saucy texture.
  • Add the black beans and corn to the first pant of veggies and mix to combine. Add in second mixture and combine. Add in half of your cheese substitute, reserving half for a topping. Finally, stir in your pasta. This is why I used a wok, lots of ingredients to add!
  • Pour the mixture of veggies, beefless crumbles, and pasta into a baking dish and top with the remaining cheese substitute. Bake for 15 minutes or until the top starts to brown or the cheese starts to bubble.
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MCLV Mange| Chocolate Peanut Butter Truffles

A holiday season classic with a healthy twist. And, of course, not too complicated. We here at MCLV HQ can’t stand a difficult recipe with hard-to-find ingredients.

{Chocolate Peanut Butter Truffles – Vegan & Gluten-Free}

Peanut Butter Ball Ingredients:

  • 1/2 Cup of peanut butter {I used Naked Nutrition Powdered Peanut Butter}
  • 2 Tbsp maple syrup or brown rice syrup
  • 2 Tbsp coconut oil
  • 1 Tsp vanilla extract
  • 1/2 Cup almond flour or 5-6 Tbsp coconut flour

Chocolate Drizzle Ingredients:

  • 1 Tbsp coconut oil
  • 4-8 squares of dark chocolate
  • 1/4 Tsp flaky sea salt

Directions:

  1. Mix together peanut butter, liquid sweetener of choice, coconut oil & vanilla. Add flour and stir thoroughly.
  2. Create small balls with the dough. Should create 10-12.
  3. Place on a sheet of parchment paper or silpat and put in the freezer for 10 minutes.
  4. While they’re chilling melt the coconut oil & dark chocolate.
  5. Once the balls have hardened, remove from the freezer and drizzle with the chocolate.
  6. Finally, sprinkle desired amount of sea salt on top.
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