What I Eat in a Week: Second Trimester
Why are “What I Eat in a Day / Week" posts so fascinating? I always find it funny that this type of content is some of my most popular. Honestly though, I can’t argue with the simple fact that taking a peek into someone’s fridge or watching a grocery haul on Instagram stories by one of my favorite bloggers is intriguing.
I shared my last “What I Eat in a Week” post in May after my diagnosis with Hashimoto’s disease, hypothyroidism, and iodine poisoning. I was so thankful to finally have some answers to my health concerns and be on the path of gradually getting healthier. Even though I was optimistic about healing my body (mostly) through food, I never imagined that we would be able to get pregnant so quickly after questioning if I may be able to conceive at all.
Now that I am in my second trimester of pregnancy with our sweet Baby Hartman (officially 25 weeks), nutrition is more important than ever. I have been extremely curious about what other women are eating during pregnancy, so it came as no surprise when I started getting DMs about my own diet.
During the first half of my pregnancy, I indulged in certain foods that I know are not ideal for keeping inflammation at an all-time low like I was pre-pregnancy. Example: fried chicken sandwiches, chocolate croissants, and even the occasional cheese fries.
Throughout my pregnancy, I’ve wanted to make sure that I am eating a large variety of foods to help Baby Hartman get a well-rounded diet and potentially avoid any future food allergies and sensitivities for him. I also want to make sure, especially since I started my pregnancy out underweight, that I gain the recommended amount within the 40 weeks in order to delivery a healthy baby boy.
However, at this point during the second trimester, I have reverted back to my Hashimoto’s diet for the most part (no dairy, eggs, or grains). I decided to do this for 3 reasons: 1) I could see/feel my thyroid gland start to swell back up, 2) I was feeling inflamed and a bit more sluggish, and 3) I have gained weight steadily and am no longer underweight.
Now, I can’t deny that the weight gain can be difficult at times. Seeing the number on the scale jump suddenly in the first half of pregnancy felt a little scary.
In the same breath though, I have never in my life loved my body more than I do today. I feel sexy and confident in my skin, even 20 pounds heavier than I ever thought I would be happy at. There are truly no words to express how much I appreciate my body for growing this tiny miracle inside of me everyday.
I know that my round belly and fuller cheeks will not last forever, so I am allowing myself to enjoy this season of life, knowing that I can return to my petite frame once I have Baby Hartman safely in my arms.
While I am planning on being a lot more intentional about my diet in this second half of pregnancy, I still won’t be denying myself of the occasional pregnancy craving here and there.
Without further ado, if you were not able to find inspiration from my 7-day food journal back in May when I was intermittent fasting and on a strict Hashimoto’s diet (in addition to adhering to all of my food sensitivities), this may be the post for you.
Today, I’m sharing my typical grocery list along with an example of what I’m eating Monday through Sunday for breakfast, lunch, and dinner. Hopefully this guide can serve as inspiration for you if you looking for snack and meal ideas (pregnant or not)!
GROCERY LIST
Fresh Produce:
Lemons
Ginger
Bananas
Blueberries
Honeycrisp apples
Green apples
Clementines
Baby spinach
Kale
Cucumbers
White potatoes
Sweet potatoes
Yellow onions
Asparagus
Heirloom cherry tomatoes
Zucchini noodles
Sliced baby bella mushrooms
Meat:
Ground beef
Ground turkey
Salmon
Ribeye steak
Beef tips
Beverages and Dairy Alternatives:
Grapefruit juice
Black iced coffee
Coconut milk
Coconut water
Coconut yogurt (strawberry banana)
Bitchin’ sauce (spicy)
Daiya cheddar style cheese slices (vegan)
Pantry:
GoMacro bars (blueberry, peanut butter, and peanut butter chocolate chip)
Kettle & Fire bone broth (chicken, beef, and turmeric ginger)
Chickpea puffs (nacho and sriracha)
Food Should Taste Good sweet potato chips
Stubb’s BBQ sauce
Justin’s almond butter
Organic extra virgin olive oil
Frozen:
Antioxidant blend (berries and pomegranate seeds)
Whole strawberries
Broccoli
Alexia Truffle fries or Sweet potato waffle cut fries
MONDAY
Breakfast: Kettle & Fire chicken bone broth, GoMacro peanut butter chocolate chip bar, 8oz hot black coffee, grapefruit juice
Lunch: Homemade green juice (chunk of fresh peeled ginger, 1 peeled green apple, 1/2 peeled cucumber, handful kale, handful spinach, 1 lemon juiced, coconut water, ice), clementine, handful sweet potato chips dipped in spicy bitchin’ sauce
Dinner: Grilled salmon with crispy white potato rounds, chopped onion, and asparagus
Dessert: 1/2 bag of Vegan white cheddar chickpea puffs
TUESDAY
Breakfast: Kettle & Fire chicken bone broth, clementine, handful blueberries, handful green grapes, 8oz hot black coffee, grapefruit juice
Lunch: Homemade smoothie (frozen antioxidant blend, 1 banana, unsweetened coconut milk, handful spinach), handful sweet potato chips dipped in spicy bitchin’ sauce
Dinner: Sautéed zucchini noodles with heirloom cherry tomatoes, olive oil, mushrooms, 1/2 avocado, and baked sweet potato rounds, 1 lemon juiced with water
WEDNESDAY
Breakfast: Kettle & Fire turmeric ginger bone broth, handful green grapes, honeycrisp apple with almond butter, 8oz hot black coffee
Lunch: Leftover sautéed zucchini noodles with heirloom cherry tomatoes, olive oil, mushrooms, 1/2 avocado, and baked sweet potato rounds
Dinner: Lettuce wrap grilled beef burger with 1/2 avocado, sautéed mushrooms, halved heirloom cherry tomatoes, 1 slice of vegan cheese, and barbecue sauce with truffle fries
THURSDAY
Breakfast: Kettle & Fire turmeric ginger bone broth, strawberry banana coconut yogurt, clementine, 8oz hot black coffee, grapefruit juice
Lunch: Homemade smoothie (frozen antioxidant blend, 1 banana, unsweetened coconut milk, handful spinach)
Dinner: Sweet potato turkey chili (recipe here)
FRIDAY
Breakfast: Kettle & Fire beef bone broth, GoMacro peanut butter chocolate chip bar, 8oz hot black coffee, grapefruit juice
Lunch: Homemade green juice (chunk of fresh peeled ginger, 1 peeled green apple, 1/2 peeled cucumber, handful kale, handful spinach, 1 lemon juiced, coconut water, ice), clementine, handful sweet potato chips dipped in spicy bitchin’ sauce
Dinner: Takeout Thai red curry with shrimp and veggies (no rice)
Dessert: 1/2 bag of Vegan white cheddar chickpea puffs
SATURDAY
Breakfast: Kettle & Fire beef bone broth, GoMacro peanut butter bar, grapefruit juice, 8oz iced black coffee
Lunch: Leftover sweet potato turkey chili (recipe here)
Dinner: Grilled ribeye steak with baked potato and asparagus
SUNDAY
Lunch: Takeout vegan cheese pizza on cauliflower crust with grilled chicken, banana peppers, onion, and barbecue sauce
Dinner: Beef tips with mushrooms (recipe here), mashed cauliflower, and steamed broccoli, 1 lemon juiced with water
Tip: Another recipe I’ve been loving lately that you can swap out for the sweet potato turkey chili is Instant Pot Chicken Pot Pie Soup (dairy-free, gluten-free and whole30).
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xo Anna Elizabeth