Yesterday was such an off day – eating wise and just in general.
I was beyond exhausted by the time I got home from work. I held down the couch for 30 minutes or so to gain a second wind for the evening. Where’s this second trimester bliss I hear pregnant women raving about? I was also starving all day and all I wanted was sugar. This is all the more ironic because it was also my once monthly diabetes cooking class where we whipped together a beautiful spinach salad and a potato salad made with avocado instead of mayonnaise. Healthy samples, followed by French onion soup (with cheese and croutons…mmm) and a scoop of blueberry cobbler. Why does the cook torture me so? Sometimes working in a kitchen is such a curse…
When I got home, Mr. Prevention was starved. He wolfed down SIX tacos while I munched on 2 of them, wishing all the while that I could be slurping up some soft serve. I even considered baking off just a few break and bake cookies straight from the freezer. I talked myself out of it, but before long, I was asking Mr. Prevention to run out and get me soft serve as I was already in my jammies.
Having talked myself out of soft serve and letting him off the hook (mental note: husbands will sometimes do really nice things for their pregnant wife…), I went to the pantry to find what was available that was sweet. There was the Almond Joy frosting my friend Kristen got me for Christmas. I know that’s trouble waiting to happen. There was M&M’s but those weren’t sounding appealing. There was all of Mr. P’s favorites that don’t interest me – Twizzlers, Reese’s Pieces, etc.
I ended up with Teddy Grahams…dipped in Biscoff cookie spread. I should’ve ended up with the bing cherries that are oh so fabulous right now, but…ugh. I guess we all have those days…pregnant dietitians or otherwise. I vow to make today a healthier day!
One recent meal we enjoyed that was extremely healthy and high in vitamins, minerals, and fiber were these Roasted Vegetable and Black Bean Tacos. They were met with some resistance from husband, of course, but as with most things Mexican-esque, they were enjoyed by all. This type of meal is perfect for the abundant summer produce that will be consuming us all casinos in usa in the coming weeks – squash, zucchini, onion, and so much more. This time of year should be chock full of fruits and vegetables, Nicole.
- 1 yellow squash, ¾-inch diced
- 1 zucchini, ¾-inch diced
- 1 small onion, chopped
- 1 red bell pepper, ¾-inch diced
- 1 medium sweet potato or yam, peeled and ¾-inch diced
- 2 Tbsp olive oil
- ½ tsp kosher salt and freshly ground black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can original Ro-Tel (tomatoes + chiles)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- 12 (6 inch) corn tortillas
- Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper and set side.
- In a large bowl, combine the squash, zucchini, onion, bell pepper, potato, and olive oil; toss to coat. Arrange veggies in an even layer on the baking sheet and sprinkle with the salt and pepper. Roast 15 minutes, stir, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total).
- Meanwhile, in a large skillet, heat the black beans and Ro-Tel tomatoes over low heat to heat through. Add cumin, paprika, garlic powder, and oregano, mix well.
- Once through roasting, stir the roasted veggies into the skillet with the beans and Rotel, stir to combine. Serve the hot vegetable and bean mixture in corn tortillas with desired toppings.
Ready for the sun again…where’d it go?