Happy Wednesday! Today I’m sharing a day of food from last week when I was 24 weeks pregnant. This day was captured on a snowy sleety Friday when I worked from home. Side note: eating at home is so much better than eating out of Tupperware containers…isn’t it?!
WIAW: 24 Weeks Pregnant
Went for old reliable for breakfast and ate two baked oatmeal squares topped with melty peanut butter. I also had coffee on the side but forgot to take a picture.
Sliced an orange and sprinkled it with cinnamon. If you’ve never tried this before, you’re welcome. It will change your life. Another life changer? Cocoa or cacao powder on oranges!
I had some leftover tofu bacon but no bread left so I made two lettuce wraps out of them with tomato and a little vegan mayo. I also had some Late July Sriracha tortilla chips.
A few hours later, I was really hungry again so I toasted up a gluten free everything bagel. I topped one half with vegan cream cheese and the other half with roasted garlic hummus. So good!
For dinner I made up some brown rice noodles with sauteed bell pepper and onion. I had about this portion plus another half sized one.
I finished off some vegan cheesecake (thanks to my mother-in-law!) which I topped with cookies ‘n cream cashew milk ice cream.
Favorite pasta add-ins? Favorite gluten free pasta?
Tell me in the comments below!