Raspberry Muffin

What I Ate Today

I’m only 2ish weeks away from my due date and still have a pretty good appetite. It can be hard to eat larger meals because everything is so squished in there, so I’ve been trying to eat smaller meals more frequently if possible and if I’m hungry. I still listen to my body and eat when I’m hungry, focusing on as many whole, natural foods as possible. I truly feel that this has been key to feeling well for the majority of my pregnancy.

This was pretty much a no cooking day filled with leftovers from earlier in the week. I love these days! It’s why we always try to have leftovers from every meal to last us at least a few additional meals.


Breakfast: Big smoothie with frozen blueberries and cherries, fresh peaches, avocado, handful of spinach and coconut water. Good combo. Also had two eggs fried in grassfed butter.

Raspberry Muffin

Snack: Grain-free raspberry chocolate chip muffin. These are beyond good and I highly recommend making them! I froze half the batch for baby meals but I’m not sure they will survive until then…


Lunch: Leftover grilled chicken, eggplant and a mix of white/sweet potatoes with spinach. Topped with a cilantro dressing. Super yummy!

Paleo popsicle

Snack: I worked from home in the afternoon because I was really uncomfortable at work so I was able to snack on a homemade popsicle with blueberries, mango and coconut milk sweetened with maple syrup. Thanks to my sis for the awesome popsicle holders!


Dinner: Leftover taco pasta made with brown rice noodles and topped with grassfed cheddar cheese with leftover roasted butternut squash and bell peppers.

Paleo Ice Cream

Dessert: Paleo brownies I made over the weekend with leftover almond pulp from making almond milk (also tasty and easy!). I think they may be my new go-to brownie recipe…so good! Also some homemade chocolate coconut milk ice cream topped with shredded coconut.

What are you eating this week?

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