Pregnancy Cravings

I don’t know about you but I craved different things with each of my pregnancies.  With my oldest daughter, I craved pastries.  Cherry turnovers specifically.  My mouth would water every time we drove by Arby’s in Westfield.  Of course, we’d also just moved across the country, got new jobs, and bought our first house so all the stress may have also contributed.  ​

With my second baby I craved greens.  Like I could not get enough Mongolian Barbecue style greens.  Plates and plates of it.  Yum!  With both babies I craved bread and butter pickles.  I remember sitting down in our apartment right after we moved here and eating nearly a whole jar!  I’ll still buy one occasionally but they just aren’t quite as compelling as they were when I was expecting a baby.  

​Pregnancy cravings can be so different than other food cravings.  At least they were for me.  Pregnancy cravings were virtually undeniable.  I could try and try to avoid them or eat something else but if that craving wasn’t satisfied, it wouldn’t end.  I finally discovered, at the end of my first pregnancy, that grapes satisfied that sweet/tart craving for cherry pastries.  I wish I’d figured that out sooner.  I was not a small pregnant person.  So much easier to have a healthy craving the second time around!  

In my second, this was one of favorite recipes. It’s based off Greens and Noodles from Vegetarian Express Lane by Sarah Fritschner. I’m not a vegetarian and the book has been around awhile but I’ve loved it and it has several of my go-to recipes!  Some seem a bit light on protein for my taste—especially if you’re pregnant—so consider adding an additional protein source.

Ingredients:
A tablespoon or two of olive oil
A clove of garlic 
Chopped green onions taste
Several handfuls of spinach, kale, collards, or any other green leafy thing
Whatever veg you’ve got in the fridge  ​

Heat the oil on medium heat, add garlic and green onions.  If you have them add your other vegetables (mushrooms, peppers, zucchini, squash, etc).  Add your chopped greens. As much as will fit in the pan and stir well.  Add a little water and bring to a boil.  Stir well, turn to low, and cover.  Let it cook down and the stems are tender if you’re using bulkier greens.  Serve over whole wheat pasta or substitute of your choice with parmesan cheese.  

It’s wonderful, easy, and full of the healthy goodness you need for baby, mama, and birth!  ​