Like any pregnant woman, most women in general, and even
some a couple of you men out there, I’ve experienced my fair share of cravings. I have yet to experience one of those odd combinations that you hear about– ice cream + pickles, pop tarts + mayonnaise (yes, apparently that’s a thing), etc. However, I have been craving two things (not necessarily at the same time), butter and carbs. “What kind of carbs”, you ask? Any really, but mainly potatoes.
Now don’t get me wrong, I’m not stashed away in a corner gnawing on a loaf of French baguette with a stick of butter in my spare time. I too, have to practice self-control. Because after all, that pish-posh of eating for two is exactly that. Bummer, right? Apparently, women who are pregnant and at a healthy weight only need to add 300 calories to their diet (give or take). So, for all you women who were looking forward to that day where you don’t need to worry about what you stuff into your face when you get pregnant (myself included) I have four words for you: We’ve been lied to. You actually have to eat the best that you ever have/possibly will. But all is well on the home-front. I no longer fret. It really isn’t as difficult as I’m making it sound. If you like produce as much as I do, it’s actually quite easy. You just have to be creative with what you THINK you want, and what your body ACTUALLY wants. Disclaimer: everyone has their slip-ups. “Everything in moderation,” I say! See below for proof.
Tonight, I’m planning on making Julia Child’s Boeuf Bourguignon— A dish I equate with gloomy weather
TRIPLE double the amount) dish– Zucchini Pasta with Seared Tomatoes. The recipe took about 5 minutes and just about the same amount of time to eat. If you have any questions, don’t hesitate to contact me.
and a warm house. I’m also planning on making mashed potatoes to go alongside the delicious and time-consuming stew. That being said, I decided to eat healthy for lunch. I made a DELICIOUS (so much that I wish I made
- 2 zucchinis, washed well
- 1 ripe tomato on the vine, sliced in thirds
- 1 clove garlic, minced
- 1/2 tbs butter
- 1/2 tbs extra virgin olive oil
- 1 tbs freshly grated parmesan cheese
- Pinch of salt, add more if need be
- Pepper to taste
Peel the zucchini with a vegetable peeler until the tiniest bit is left. Go ahead and slice the remaining bits to waste not. In a large nonstick pan, heat butter and olive oil at medium-low heat until melted. Be careful not to overheat or else the butter will burn. Add garlic, then add zucchini. Toss lightly for about 1-2 minutes. Add salt and pepper, toss a couple times more, and add to the serving plate. Immediately add the tomato slices to the pan. Keep the tomatoes sliding on the pan and cook for about a minute on each side until they’re golden brown on each side. Place on the zucchini pasta, add parmesan cheese, and enjoy!