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WHAT I ATE TODAY in my 2nd trimester of pregnancy! Use this link (bit.ly/lucie-verb) to try Verb Energy's Starter Kit for $10! The Starter Kit includes 15 bars (!!!) in the flavor of your choice! Code: LUCIE10
So...Here is a look at WHAT I ATE today in my 2nd trimester of pregnancy as a 29-year-old. I have been sharing a lot of food content on my Instagram stories lately showing you what I’ve been eating throughout this pregnancy. A lot of people have asked me to make some “What I Eat in a Day” style videos, but I have never made one of those videos (for a couple of reasons). Firstly, I would never want you to compare what you’re eating to what I’m eating and think that one way of eating is “better.” And secondly, my eating habits vary so much on a day-to-day basis, so there’s no “typical” thing I eat on a standard day. Instead, I titled today’s video What I Ate Today! You can view this as a "What I eat in a day while pregnant" or a "What I eat in a day pregnancy" style video...either way, this is what a full day of eating looked like for me on this day!
On this morning, when I woke up, I was craving some sort of toast for breakfast but was not sure if I wanted to go the sweet or the savory route...so I decided to make one of each! On the savory toast, I added half a smashed avocado, sea salt, and Everything But The Bagel seasoning. On the sweet toast, I added peanut butter, strawberries and sprinkled some chia seeds on top. On the side, I had my fabulous iced coffee with almond milk. Yes, I am still having around 1 cup of coffee a day through my pregnancy (check with your doctor if you’re pregnant and concerned!).
In an effort to show you another breakfast I love, the following day, my mother-in-law made me a blueberry waffle which I paired with some avocado toast and fresh strawberries. I have been loving Waffle Fridays recently. Sometimes I will have a waffle from the freezer (Van’s Gluten-Free!!!) but today it was a homemade waffle made with some gluten-free flour.
Another key part of my routine being pregnant is making sure that I am staying hydrated throughout the day. I typically refill my 24oz water bottle around 4 times each day. I also make sure to get a lot of healthy fats in through avocado or fish, nuts, coconut oil, or nut butter.
On this day, I got a bit hungry around 11am and decided to make myself a protein smoothie to hold me over until lunch. I don’t always eat around this time of day, but on this day I just followed my body’s hunger cues. For this smoothie, I mixed blueberries, banana, ice, frozen spinach, plant-based protein powder, and almond milk.
I started making lunch around 1:30pm and decided to make a gluten-free wrap. I added half an avocado, hummus, grilled chicken, lettuce, tomato, kalamata olives, and cheese. I wrapped it all together and grilled it in a pan with a little butter on the bottom. Once cooked, I plated it with a pickle on the side, some chips, and sriracha on top.
Between lunch and dinner is the longest stretch between meals for me. Typically, in the afternoon, I need a little pick-me-up snack before dinner. For today’s snack, I had a bowl of Greek yogurt topped with chia seeds, hemp seeds, a chopped date, peanut butter, and an energy bar.
For dinner, we roasted a bunch of veggies from our CSA farm basket and created a Mediterranean-style family dinner. We roasted eggplant and peppers, cooked some corn on the grill, and made a cucumber, tomato, and onion salad on the side. In addition, we had some grilled chicken breast. I put hummus and kalamata olives on the side, and I had 2 plates! And for dessert on this night, we had a homemade gluten-free peach crisp! I also showed a glimpse into the Friday night dessert I had -- mint chocolate chip ice cream with Reese’s peanut butter cups!
GLUTEN-FREE PEACH CRISP RECIPE: cookieandkate.com/gluten-free...
I hope you enjoyed watching this video and seeing what I ate today! Let me know which of these meals looks the most delicious to you, and please share any MUST-TRY gluten-free recipes!
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