|Almond stuffed dates|
This time I am really hungry a lot of the time and try to eat something small every 2.5 to 3 hrs between meals. If I don't eat I start belching repeatedly and feeling super nauseous. My favourite snacks balance some sugar/carbohydrate with protein.
Dates stuffed with AlmondsYep, just like it says on the tin. I just shove an almond or two inside a pitted dried date and carry a small container of them around with me for when I feel that bleurgh feeling coming on and I'm not able to sort out something more substantial to eat. Two or three are usually enough to stave off the sick feeling. This sweet but fulfilling snack was introduced to me by the Somalian woman I was seated next to in the NHS healthy pregnancy class when I was pregnant with Pipkin.
Dates are rich in minerals including calcium, magnesium and potassium as well as being high in fibre which helps with the constipation. Eat them sparingly as they are full of fructose and high GI, though I read that the protein in the almonds help slow down the absorption rate.
Almonds are rich in protein, fibre, vitamin E and folic acid and help to regulate blood sugar levels.
Apple and cheeseHalf an apple cut into chunks eaten with generous slices of cheese.
Cheese contains calcium and B vitamins and counts towards my daily protein and dairy requirements.
Apple has vitamins A, Bs and C and contains soluble fibre which seems to help manage morning sickness. Consumption during pregnancy is supposed to reduce the risk of asthma.
Oatcakes and spreadOats are full of soluble fibre and low GI. I top a couple of oatcakes with generous servings of a protein rich spread such as hummous or peanut butter or tahini which is iron rich. Again, two or three is enough to ward off the symptoms. I haven't been able to find any oatcakes in Brisbane but hopefully they have them in Melbourne.
Hummous RecipeThis is not even close to a traditional recipe but it is cheap, super speedy and super yummy. It also contains a lot less oil and salt than the commercially ones. When I prepare dried chickpeas, I do a big batch and freeze portions for when I need them. They're quickly thawed by being rinsed in warm water.
The 'recipe' is very flexible. If I'm out of chickpeas I might make the exact same recipe but with black beans and call it black bean dip. There were some pimento stuffed olives that needed using up in the fridge here where I'm staying, so I threw them in this last batch instead of the cumin. Delicious.
Chickpeas are low GI, a good source of protein and soluble fibre and rich in iron.
- teaspoon cumin seeds
- cup pre-cooked chickpeas
- clove of garlic
- some chilli
- splash olive oil or dessert spoonful of tahini
- lemon juice to taste
- water for consistency
In a dry pan, toast the cumin seeds over a medium heat. Put cumin seeds, garlic cloves, chickpeas and a small splash of olive oil in a high sided bowl or jug. Blend with a hand blender adding lemon juice/water to taste until the consistency you want.