Our daughter is growing faster than I can comprehend inside me, and at 5 months pregnant, each day brings new challenges and a new, foreign body that seems to morph constantly though I still just look like I ate a big sandwich! As my husband knows well, my pregnancy diet has veered far off course from my initial aspirations. I’ve under estimated this physical process in so many ways—how rigorous it would be for my body (more on that one in my upcoming post on traveling pregnant), how insistent the cravings & aversions would be, how exhausted & relatively fragile it would render me. That said, I put my cravings on the shelf for at least one meal a day and make sure to take in something nutritionally rich whether it’s this pasta or plenty of green juice and oatmeal. So, as promised, here’s the recipe for one such go-to healthy dish that I made as my lightening fast main for the dinner party I threw together in an hour in the previous post.
I particularly like this pasta because not only is it a one bowl meal, it happens to be vegan & gluten free which means it’s safe for virtually any dietary restriction that might walk through your door, yet my father, a southern man with a strong aversion to the mere idea of vegan food, loved it. So everyone wins. On top of that, it’s a go-to recipe for me during pregnancy due to the high nutritional content of buckwheat, chickpeas, and spinach. It has loads of the ever essential folate, dietary fiber, protein + essential amino acids, iron, and myriad other vitamins and minerals. Whole grains, leafy greens, pulses (chickpeas, dried beans & peas, lentils), and tons of flavor. A win.
Between travel and cravings, it’s all a bit hard to manage. My breakfast today consisted of a ham & bread roll (and a half…) from a bakery in the Tokyo train station, a warm & sugary coffee from a vending machine, and two bites of a sesame donut as we rushed to catch the Shinkansen. But my philosophy is that every good decision counts, and the indulgences & make shift meals won’t kill you or your baby. The important thing is to take those prenatal vitamins and try your best to not overeat whatever it is you’re eating & get at least a bit of exercise frequently (I just walk a lot), and to, even more importantly, relax into whatever your pregnancy brings and go easy on yourself. You’ll lose the weight, and if you’re too tired and sore to exercise give yourself a break. I certainly do. But when you can manage about 20 minutes of cooking, eat this. Your body will thank you (pregnant or not!)
Also, we have a spare bed open for our very last available retreat of the year on the island of Formentera, Spain. Clear blue sea, white sand beaches, yoga, photography, and tapas & wine. You can reserve the spot here.
PS. Want to follow along with our travels in Japan this month? Find our moments on instagram & a real time behind the scenes (like what’s in my bag & how we failed at the Japanese washing machine) on Snapchat, username : localmilk