The menu changes daily

Not as much blogging going on here as I’d hoped, mostly because I’ve been pregnant. It’s a wonderful excuse for everything from naps to, well, naps. This is today’s food post.

Week 4, Day 4

I’m trying to avoid the worst of morning sickness by eating small amounts frequently. This has led to many small plates, including some interesting snacks that I’m not sure I would have put together without being pregnant.

So far, I’ve been enjoying:

* Hard-boiled eggs
* These really good multi-grain/dried fruit/flaxseed omega-3 energy bar things from Costco
* Pickled herring
* Cucumbers (including a terrific cucumber-lime-kefir smoothie I made yesterday when I got overheated at the Food Bank staff picnic)
* Fresh fruit with granola and kefir
* Ry-Vita pumpkin seed crackers with a little schmear of light cream cheese and some Dai Due sauerkraut (alternatively, this also makes a good half-sandwich on Oroweat Health Nut bread)

A great sour snack: home-pickled Dai Due sauerkraut and light cream cheese on a pumpkin seed Ry-Vita.

I’ve been doing pretty well getting vegetables into the equation. Tonight, for instance, I made an egg in the hole with a fresh farm egg and a slice of multi-grain bread, and off to one side in the pan I sauteed some organic spinach. This week we’ve also had roasted cauliflower, broccoli, and a yummy Tecolote Farms chard saute (all organic).

Tecolote Farms organic swiss chard with a mix of flaxseed, sesame seeds, and pumpkin seeds, with chicken meatballs on a brown rice-quinoa mix

Things that aren’t working out so well OB-gastronomically include spicy things (including, sadly, the Dai Due chorizo from the farmer’s market last Saturday, though M is enjoying it for both of us as he did tonight in his chorizo & farm egg scramble), anything too sweet, or anything chocolatey. Blue Bell Strawberries & Original Homemade Vanilla, however, sometimes with organic strawberries on top, always in a very small bowl, seems to be going okay.