Thursday, March 28, 2013

Vegan and Pregnant: Week 33 + 8 month Maternity Pics

So I'm laying in bed, my feet are swollen, propped up on pillows and I officially feel like a whale. Week 33 is here and happening...and I'm still hungry...all the time.

My doctor's appointment went great today. Blood pressure, weight gain and protein levels are all healthy (I've been doing my best to follow a healthy meal plan and have been Fixed on Fitness to stay in shape). Baby's heartbeat is again in the 150's and he's flipped around which means he's not breach! Just one more 2-week checkup and I'll be visiting every week. But holy moly, since our little "pineapple-sized" man flipped a few days ago my back has been aching and I'm in a lot more pain. If you've never been pregnant the closest comparison I can make is feeling really really full, times 20. But then you still want to eat like 10 more cookies.

What's really amazing is that his little arms are punching, his tiny feet are kicking, his body's squirming and he's moving around more than ever before. Such an incredible feeling it makes all the discomfort worth it.

Sunday was another great day at Neda's Notions to take more pictures in my 8th month. I had a chance to meet the other Mommy Reps for the first time. Such a great group to be a part of! We're all having boys too...what's in the water?

That's all for to eat again!


(P.S. Shirt is from Motherhood and Necklace is from Stella & Dot)

Monday, March 25, 2013

Vegan Dinner: Avocado Spring Salad

Spring is here! What better way to celebrate than with farm fresh produce. I made this salad about two weeks ago so I apologize I'm just posting now.

These last few weeks have been amazing and hectic all at the same time. Baby Cameron is about to enter this world and we couldn't be more excited! Be sure to check out my Vegan and Pregnant posts to find out more about my little babe.

Back to the favorite part is that the avocado, clementines and lemon juice provide enough "dressing" that nothing else needs to be added!


-1 cup chopped carrots
-2 clementines, peeled
-1 avocado, chopped
-1/2 cup edamame
-1/2 cup raw almonds
-2 handfuls spinach/spring mix
-2 tbsp lemon juice (add more if desired)
-salt and pepper if desired


1. Add all ingredients to a large bowl, top with lemon juice, toss and serve immediately



Tuesday, March 12, 2013

Vegan Baking: Egg Substitutes Simplified

My biggest challenge while promoting a vegan diet has been baking. Cooking sweet treats without eggs was difficult at first but I've discovered some great substitutes that have worked.

Why don't I use eggs? Ok yes, eggs are only 70 calories and have 6g of protein per serving. If an egg was all protein that would be great, but it's not. It has protein and a lot of other egg contains 213 mg of cholesterol...that's 70 percent of an average person's daily recommended value. Having 2 eggs folks? You probably are. That's too much cholesterol for the day. Don't get me wrong there's "good" cholesterol and "bad" cholesterol, "healthy" fats and "unhealthy" fats. Welp...eggs contain some "good" cholesterol, but 1/3 of an egg is saturated and trans fat, which is "unhealthy" fat, resulting in "bad" cholesterol. Clogged arteries, high blood pressure and increased risk of heart disease...still want that 6 egg omelet? Eek!

Ok back to the egg substitutes...yay for healthy hearts!

All items listed below equals the equivalent of 1 egg. Try them out!

- 1 tbsp flaxseed + 3 tbsp of water, stir and set aside for 1 minute before adding to the mix

- 1/4 cup applesauce

- 1/2 banana, mashed

- 1/4 cup soy yogurt

- 1/3 cup cooked pumpkin

- 1 serving of EnerG egg replacer (tapioca starch + potato starch)

-1/4 cup Silken Tofu

Need inspiration? Check out these recipes and enjoy a cholesterol free baked good!

Nana Walnut Mini Muffins
St. Patrick's Day Zucchini Bread

Candy Cane Peppermint Cookies

Whole Grain Blueberry Muffins

Southern Style Cornbread

Momma's Nana Walnut Mini Muffins

Egg Substitutes aren't just for baking....check out these recipes for delicious, cholesterol free dinners!

Southern Fried Tofu
Cheesy Cauliflower Rice and Broccoli Casserole

Butternut Squash Chickpea Cakes

Southern Fried Tofu

Italian Meatballs



Sunday, March 3, 2013

Vegan Dinner: Soba Noodles with Garlic & Ginger Almond Dressing

Happy Sunday! I've done it again thanks to did we ever live without it??? This dish took about 20 minutes total to make and its served cold. I did heat up the leftovers for lunch the next day so either way it's yummy-good. I also want to thank Appetite for China for the recipe basics...of course I made a few changes to make it my own.

The best part? This dish is packed with protein (another dish to argue when people ask, "you're pregnant??? how do you get your protein???).

Let me break it down...

Soy Beans: 11g per 1/2-cup serving

Almond Butter: 7g per 2-tbsp serving

Soba Noodles (made with buckwheat): 6g per 1-cup serving

...not too shabby.

This was my first time cooking with Soba Noodles and they're fantastic; made with buckwheat flour, low in calories, good source of protein and basically fat free with only 0.1 g per 1-cup serving.


-1 cup cooked edamame

-4 tbsp almond butter

-3 tbsp tamari

-6 tbsp water

-1 cup shredded organic carrots

-3 tbsp rice vinegar

-3 cloves of fresh garlic*, minced

-1 tbsp fresh ginger*, minced

-2, 3.1 oz packs of Soba Noodles (cook al dente)

-sliced lime for later

(keep in mind the FRESH garlic and ginger make all the difference, and feel free to add more if you wish, I love both and sometimes add extra)


1. Cook Soba noodles al dente, drain the water, run under cold water, then drain again

2. Combine almond butter, tamari, water, vinegar, garlic and ginger to a large bowl and stir well with a whisk to break down the almond butter

3. Add the carrots and edamame to soba noodles

4. Add almond sauce to noodles and coat evenly

5. Top with freshly squeezed lime