Emily Stein has a lot on her plate these days. She’s the communications director for Routeam, a local tech company that helps professionals improve their health and fitness regimens. She’s a nutrition coach and a yoga instructor. She’s also seven months pregnant.
Before her pregnancy, Stein says she was an avid yogi who mixed in high-intensity-interval-training workouts multiple times a week. Now in her third trimester, she stays fit by walking and doing yoga four days a week.
Her diet has changed little since becoming pregnant, although she admits, “I was a dairy and carb fiend in the first trimester!” She focuses on gluten-free meals loaded with vegetables, fruits, healthy fats, and a good dose of protein. Read on to find out how Stein is currently eating for two.
Breakfast: “I always start the day with a big glass of water, flavored with lemon or raw apple-cider vinegar to hydrate and get the digestive juices flowing. Breakfast is a piece of fruit, coffee, and scrambled eggs (which are a great source of brain-boosting choline for pregnant women) with veggies and avocado.”
Lunch: “Leftover curried red lentil and quinoa stew from the last night’s dinner—perfect for a cold, snowy day. This was so yummy I couldn’t wait to dig in before taking a picture.”
Snack: Raw cut veggies with hummus. “At seven months pregnant, I have much less room in my stomach, so I tend to snack more, eating smaller, nutrient-packed meals throughout the day to keep up my energy and feed my growing baby only the good stuff.”
Dinner: Wild sockeye salmon pan-fried in coconut oil. Salad with goat cheese, toasted almonds, cucumbers, and tomatoes, drizzled in homemade Dijon vinaigrette. “This is one of my favorite weeknight dinners. It takes less than 20 minutes to throw together and is full of healthy fats from the fish, nuts, and coconut oil.”
Disclaimer: The Food Diaries series is intended to be inspirational and is not an endorsement of each individual’s diet.
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