Today I am sharing a 37-week bumpdate, talking about having a healthy pregnancy, and sharing a pregnancy green smoothie recipe that has been key for my pregnancy diet! Not to mention, this recipe is great for everyone… not just those with a bun in the oven! Read on for more…
Happy Thursday everyone! I hope you all are having a great week so far! As we start the month of February, I am becoming more and more excited about getting to meet our little one very soon. I cannot believe this is THE month it will happen – EEK! Despite a bit of late third trimester fatigue and one short bout of light-headedness, I have been feeling really good. I am thrilled to say that Baby is doing great, and we have made it to the 37-week mark of pregnancy, which has been the goal amidst the pre-term labor issues I had. Needless to say we are breathing a sigh of relief, and I am looking forward to having some of my activity restrictions lifted! Happy dance time!
If you have been following along with my blog for a while now, you probably know that prior to being placed on modified bed rest, I had remained very active throughout this pregnancy. Of course going from a very high level of exercise and daily household activity to doing virtually nothing was a shock to the system; and it created many concerns about the negative impact a sedentary period (which, in addition to exercising and working, included being asked not to cook or grocery shop) would have on my health and thus the health of my baby. While I had been eating very healthfully up to this point, I knew that in order to optimize the healthfulness of my pregnancy during bed rest, this would have to become even more of a priority.
PREGNANCY GREEN SMOOTHIE:
Like many preggo ladies out there, I have had my share of food aversions. Some of my pre-pregnancy favorite foods have always been vegetables and especially salads… oh how I love my greens! However, throughout my pregnancy most vegetables didn’t sound good to me at all, and the increasingly cramped quarters in my torso certainly did not help my appetite. I knew that I would have to pack as many nutrients as possible into a small amount of food, so I came up with what I refer to as my “pregnancy green smoothie!” Honestly, I have never been a huge “smoothie” person. I mean, they generally taste okay, but I could never find the right concoction and smoothies from smoothie bars aren’t always as healthy as they may appear. This simple recipe, however, tastes great, is really refreshing, and is packed full of great vitamins, minerals, antioxidants, fiber, and essential fats. With at least two servings of vegetables and three servings of fruit – it nearly satisfies an entire day’s worth of recommended fruits and vegetables (I typically then have one more serving of veggies later in the day such as baby carrots or peppers and hummus to meet the daily requirement). I often will have this smoothie for a late morning snack OR alongside a serving of eggs or natural peanut butter on whole grain bread for a complete, well-balanced lunch. It has been such a pregnancy Godsend, and of course it is great for non-pregnant people as well!
I have incorporated this into my diet nearly every day, and along with being very conscious about what I put into my mouth in general, I believe this has helped me really stay on track health-wise. Baby has consistently measured around the 50th percentile; I am measuring right where I should be; and I have been fortunate to have gained the minimum amount of weight within the recommended “healthy” range (and thankfully the weight has mostly gone where I had hoped it would ;-). That is to say that focusing on a healthy diet makes me feel like I have done the best I can for the Bundle and I. It isn’t always easy to make healthy choices during pregnancy, but every good decision counts, and in the end I believe it really does pay off!
PS – Yes, I realize this smoothie is not actually “green” in color, but that’s all the better in my book!
SMOOTHIE RECIPE INSTRUCTIONS:
1.5 c. unsweetened almond milk
1/4 – 1/2 c. low fat plain greek yogurt (OPTIONAL – but great for added protein, calcium, and probiotics)
1/2 banana (frozen or fresh – I like to freeze my bananas since they become over-ripe so quickly)
1 1/2 – 2 c. of preferred fresh or frozen fruit (I like to use both fresh and frozen for consistency – my favorites are blueberries, strawberries, and occasionally mango)
2 extra-large handfuls of baby spinach or baby kale (this is about 2-3 cups)
2-3 t. ground flax or chia seeds (for Omega-3 fatty acids)
Other Optional Add-Ins: 1/2 avacado for creaminess and healthy fats OR 2 T. natural peanut butter/almond butter for protein and healthy fats
Blend well in a powerful blender and Enjoy!
Approx. 350 calories without additional optional add-ins.
As always, I hope you enjoyed this post. I would love to hear from you – please leave a comment or observation below!
Wishing you a blessed day,