This past week I started to have some new pregnancy “symptoms.” Other than the first trimester when I had periods of exhausted and nausea, I’ve felt pretty amazing throughout my entire pregnancy. I would still say I’m feeling really great and can carry about my normal life on a daily basis, but this past week I did noticed some new symptoms pop up.
One of the symptoms is some lower back pain. I know this is really common in pregnancy–and I’m so thankful that until now I haven’t had any back pain–but I’m definitely aware of the lower, left side of my back throughout the day now. It totally makes sense to me as to why my back might be hurting. My body isn’t used to carrying so much extra weight in the front and things are loosening and expanding to make room for a larger baby.
Two other symptoms are exhaustion and hunger. Other than a week of napping in the first trimester, I’ve rarely napped during pregnancy until this past week. We were in Destin, Florida with Brett’s family this past week and I found myself taking 1-2 naps everyday! I would feel energetic first thing in the morning, but eventually would need a power nap before lunch and sometimes in the afternoon too. This baby is definitely growing faster now!
That also explains the increased hunger I’m experiencing now as well. Up until this past week, I never really felt the ravenous pregnancy hunger that many women talk about. Occasionally in the past I would need an extra snack or two, but now I need one before lunch and definitely after dinner. Sometimes I get to the end of the day and realize that I haven’t really eaten much more than if I wasn’t pregnant–which explains why I’m so hungry–so a snack before bed helps me stay full through the night and gives my body energy to keep growing this baby!
I’ll share more pregnancy details soon in my next pregnancy update, but for now let’s look at a day of vegan meals during my 31st week of pregnancy.
Breakfast this day was pumpkin oatmeal. The base is combination of oats, chia seeds, ground flaxseed, pumpkin puree, chopped apple and cinnamon. I topped everything off with more apple, almond butter and cacao nibs. Fats and protein are needed in all my meals now in order to keep me full and satisfied for longer than an hour!
Two cuties helped tide me over until lunch.
For lunch I whipped up a simple Tahini Chickpea Salad which I’ll be sharing the recipe for soon. I toasted two slices of Ezekiel bread and topped them with spinach and the Tahini Chickpea Salad and had some veggies on the side.
As per usual, chocolate made an appearance during my day, first in the form of hot chocolate. I used the Sipping Chocolate from Trader Joe’s and some coconut milk to make a mug of rich, sweet hot chocolate.
Before dinner I also had some pretzels to calm my growling stomach as I prepared my meal.
Dinner came together in a flash due to leftovers. I topped a bed of spinach with a small, chopped sweet potato, a grilled portobello mushroom and some tempeh. I used hummus as a dressing and had some pecans on the side as well.
Right after dinner I had two squares of this amazing Dark Chocolate with Almonds and Sea Salt. I thought I would be full until bed time, but a couple of hours later my stomach started growling. For another snack I topped a super-seed cracker from Trader Joe’s with some almond butter and cherry balsamic jam. It was a strange but good combination and helped keep me full throughout the night.
Other than an hour walk while doing some Chinese listening review, I sat around reading and napping all day. I was just so tired!