Plant Based Mum Blog

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Recipe of the Quarter - Lentil, Pumpkin, Spinach and Pine Nut Pasta

Being pregnant means that nutrition is at the forefront of my mind, even more so than normal. 

Our recipe of the quarter is a nutrient packed, comforting pasta. This vegetarian pasta is filled with all things good for your pregnancy, including folate (lentils), fibre and potassium (pumpkin), magnesium, zinc, calcium, iron, vitamins A, C, and K (spinach) and vitamin E (pine nuts). Read below for details.  

Lentil, Pumpkin, Spinach and Pine Nut Pasta  

Ingredients 

  • 100g spelt or wholemeal pasta per person

  • 110g dried red lentils

  • 1 small butternut pumpkin (washed, de-seeded, cut into chunks)

  • 2 big handfuls spinach (washed well)

  • 75g pine nuts

  • 2 tablespoons extra virgin olive oil

  • 2 small garlic gloves (optional - some people, like myself, really go off garlic when pregnant)

  • Black pepper and parmasen to taste, if required

Method 

  • Cook pumpkin in the microwave for 5-10 minutes on high until soft.

  • Cook pasta until al dente.

  • Add the pine nuts, washed spinach, garlic and remaining olive oil into a frying pan and lightly fry whilst waiting for the pasta to cook.

  • Once the pumpkin is done, add to the fry pan and mix gently.

  • Drain the pasta and add the mixture from the fry pan.

  • Serve with parmasen and black pepper to taste.

Bon Appetit!  

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What I Ate Wednesday

Welcome back to What I Ate Wednesday. I always feel a bit silly writing these posts as I am such a creature of habit my meal plans don’t tend to change that much. Anyway, I thought I'd share with you what I ate today (Wednesday) as I haven’t posted on this topic for a while. 

Breakfast: Bowl of buckwheat cereal topped with fresh blueberries, strawberries and peaches and a dollop of organic vanilla yoghurt. Two slices of sourdough toast with vegemite. Bottle of water. 

Morning snack:  Whole apple. Half bottle of water.

Lunch: Homemade buddha bowl with quinoa, cooked egg, avocado, capsicum, cooked spinach, carrot and cooked salmon. Bottle of water.

Afternoon snack: Whole banana. Wholegrain muesli bar. Half bottle of water. 

Dinner:  Pumpkin, Spinach and Pine Nut Pasta. Two squares of Lindt dark chocolate with almonds for dessert. Bottle of water.

Thanks for reading! 

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Recipe of the Quarter - Creamy Green Pasta 

It is such an exciting time in our household, as my husband and I recently announced to friends and family that we are pregnant with our second child! We are beyond thrilled!! I love researching and trying out new recipes for dinner, and now that I am pregnant again it is extra important to ensure I am getting a good amount of nutrients and protein into each meal. Healthy protein is so important for the development of baby’s cells, tissues and muscles and a range of vitamins also assist in baby’s overall growth and development. This creamy pasta dish offers a range of nutrients, and is one of my new favourites. 

Creamy Green Pasta 

Ingredients: 

  • 250g-350g buckwheat or spelt pasta

  • 1 punnet organic mushrooms, washed well

  • 2 large handfuls washed organic baby spinach

  • 1 cup washed organic broccoli

  • 1 cup frozen peas

  • 1 bunch of organic asparagus, washed and chopped

  • 1/2 cup parmesan cheese

  • 1 cup vegetable broth

  • 1 cup non-dairy milk of choice

  • 1 clove minced garlic

  • Pinch of salt

  • 1/2 teaspoon olive oil

  • Zest and juice of 1/2 lemon

Method:  

  • Add vegetable broth, non-dairy milk and pinch of salt to saucepan and bring to boil

  • Boil pasta in saucepan according to packet directions

  • Meanwhile, heat 1/2 teaspoon olive oil in large fry pan. Add garlic, frozen peas, mushrooms, asparagus and broccoli and stir until cooked (you can par-boil broccoli and frozen peas beforehand if you prefer)

  • Add cooked pasta to pan

  • At the last minute add baby spinach to pan and remove from heat, stir to combine ingredients

  • Add parmasen, lemon juice to taste, serve and enjoy.

Bon Appetit!  

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What I Ate Wednesday

For the first few months after giving birth to Itty Bitty Green (earlier this year) I was not eating well at all. We were relying on takeaway and microwave meals most nights to get us through those newborn foggy days. In hindsight I would never do that again! It made both my husband and I feel so much worse (on top of the standard sleep deprivation) and probably made my postpartum recovery even longer (even though I was lucky to have a relatively straightforward birth with no complications and very little pain medication required). The next time around I will do a little meal prep, and I will also purchase home delivery meals to see us through the first few months. There are some great organic options on offer nowadays, rather than your standard "lean cuisine" type junk. 

Once the newborn fog had cleared us I started to take control of what I was eating again - back to healthy, natural foods that would nourish my body (aside from the one night a week we get to indulge in takeaway - everyone needs that one night!). I made a meal plan (which was especially important for myself, given that I was partially breastfeeding and often eating at home) and stuck to it.

Even though I have started gradual weaning at nearly 11 months postpartum (to prepare for my return to work), feeding bub still makes me extra hungry!

I thought I'd share with you what I ate today (Wednesday). I am a creature of habit, so for the most part this is normally what I eat every day - apart from lunch (if I am going out, and I also like to change up options every few days) and dinner (which usually changes each night).

Breakfast: Bowl of buckwheat cereal topped with fresh blueberries, strawberries and peaches and a dollop of organic vanilla yoghurt. Two slices of sourdough toast with vegemite. Small cup of grapefruit juice. One large cup/mug of green or peppermint tea. 

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Morning snack: Whole apple, sliced with organic vanilla yoghurt to dip. Wholemeal roll with almond butter or marmalade jam (no peanut butter in this household due to bubba's allergies). Half bottle of water.

Lunch: Bowl of quinoa with mixed vegetables, mini roma tomatoes, canned salmon and kidney beans (you can certainly have lentils instead if preferred). Cup of peppermint tea (optional). Bottle of water. 

Afternoon snack: Half very ripe banana (other half for baby!). Handful of dried fruit (such as apricots or cranberries) and mixed nuts (cashews and walnuts are my fave! No peanuts in this household due to bubba's allergies). Half bottle of water. 

Dinner: Spelt pasta served with tomatoes, spinach, zucchini, carrots, celery, green peas, chickpeas and a splash of balsamic vinegar (served with mince beef for husband's dish!). Bottle of water. Two squares of Lindt dark chocolate with almonds for dessert.

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Bon Appetite!