Low Carb Meal Plan For Pregnancy


Having a low carb meal for pregnancy can be a good choice for a healthy baby. The babies who have been fed low-carb meals usually have more immunity than the others. So, you should try this low-carb meal plan for pregnancy so that you will not have any trouble during your pregnancy.

Low Carb Meals for Pregnancy

Only found during pregnancy, gestational diabetes can harm the unborn child if the mother is not treated. The MayoClinic website states that, in some circumstances, diet, exercise, and medication can control gestational diabetes. The American Diabetes Association recommends that patients with diabetes eat meals that are low in carbs. Between 45 g and 60 g of carbohydrates should make up a low-carbohydrate lunch. However, a woman’s doctor or nutritionist determines the precise amount of carbohydrates she is permitted to consume.


Breakfast is crucial to kick off the day. Knowing what meals to eat for breakfast depends on your blood glucose levels before you eat. About 45 g of carbohydrates are found in one egg, a piece of whole wheat toast, 8 oz. of milk, and a portion of fruit. In accordance with the book “What to Expect When you’re Expecting,” carbs should make up half of your daily calorie intake. The amount of carbohydrates that each woman needs will vary and will be determined by her doctor or nutritionist. More than others, certain women must restrict their intake of carbohydrates.

  • Breakfast is an important meal to start the day.
  • It is important to note, that every woman will require different amount of carbohydrates, which will be set by the doctor or nutritionist.


Between breakfast and lunch, a piece of fruit with one tablespoon of peanut butter is a healthy approach to maintaining blood sugar levels and has roughly 30 grams of carbohydrates. The protein and carbohydrate content of lunch foods should range from 45 to 60 grams. A whole wheat tortilla filled with 1/2 cup of beans, tomato, lettuce, and 1 oz. of low-fat shredded cheese is one illustration. The beans and cheese in this meal are sources of protein and are low in fat. There are around 45 g of carbohydrates in this lunch. Other lunch options with about 45 g of carbohydrates per serving are a salad with chicken or a turkey sandwich with a cup of soup.

  • Having a piece of fruit and 1 tbsp.
  • peanut butter between breakfast and lunch is a good way to keep blood sugars level and contains about 30 g of carbohydrates.


A healthy snack between lunch and supper may be necessary for an expectant mother, but she should talk to her doctor or nutritionist about her specific dietary requirements. Consuming a variety of foods prevents diet boredom and gives the mother and unborn child the vitamins and minerals they need. Dinner might include 3 oz. of meat, chicken, or fish, one or two servings of vegetables, a baked potato, or rice, and between 45 and 60 g of carbohydrates. To prevent mercury poisoning, pregnant women should limit their fish consumption to two servings per week.

A 28-Day Meal Plan

A 28-day meal plan can be helpful if you’re trying to lose weight, lower your blood pressure, blood sugar levels, cholesterol, or just keep healthy. Your meal plan should include heart-healthy fats, lean protein, low-fat dairy, and complex carbs like whole grains, fruits, vegetables, legumes, seeds, and nuts.


Utilize carbohydrates for 40 to 65 percent of your daily calories. If you consume 2,000 calories per day, that translates to 900–1,300 calories, or 225–325 grams of carbohydrates. About 4 calories are present in every gram of carbs 2. Depending on whether you consume 2,000 calories or fewer each day, you should alter your carbohydrate intake. On a 28-day eating plan, structure breakfasts around carbohydrates like these:

  • oatmeal
  • bran
  • whole-grain bread
  • blueberries
  • raspberries
  • bananas
  • almonds
  • walnuts
  • seeds

Carbohydrates to include

  • spinach
  • romaine lettuce
  • tomatoes
  • sprouts
  • multigrain bread
  • apples
  • oranges
  • pears

For dinner, stock up on carbohydrates such as

  • peas
  • corn
  • Get 40 to 65 percent of your calories from carbohydrates.
  • If you follow a 2,000-calorie-a-day, diet, this amounts to 900 to 1,300 calories or 225 g to 325 g of carbohydrates.


On your 28-day meal plan, include 10 to 35 percent of your calories from protein. This amounts to about 2 oz. to 6 oz. of protein on a 2,000-calorie-a-day diet. This means you can easily include meatless meals on your 28-day meal plan and meet your protein needs. You will keep unhealthy saturated fat in your diet low if you include lean animal protein and vegetable protein in your diet. At breakfast, good protein choices include:

  • egg whites
  • nonfat milk
  • plain
  • nonfat yogurt
  • low-fat cottage cheese
  • lean baked ham
  • nuts
  • seeds

At lunch, avoid processed luncheon meats. Include 1 oz. to 2 oz. of meat or cheese in your lunches or about 1/2 cup of beans. Other good choices for lunchtime protein include veggie burgers and skinless chicken. At dinner, limit protein portions to about 3 oz. Lean choices include salmon, halibut, baked ham, turkey burgers and tofu.

  • On your 28-day meal plan, include 10 to 35 percent of your calories from protein.


Include fat in your 28-day meal plan, but focus on healthy fats like those found in avocados, olives, and pumpkin. Limit trans fat to fewer than 2 grams per day and saturated fat to 16 to 22 grams per day. Saturated fatty acids are primarily found in animal products. Steer clear of fatty meats like hamburger, pork chops, and beef short ribs. The saturated fat content of butter, cheese, and other whole dairy products is also high. Avoid margarine, shortening, and items like fried foods, commercial baked goods, snack foods, and frozen potatoes that may contain trans fat to keep your intake low. Plan to consume about 1 oz, or a handful, of nuts each day and to cook using olive or canola oil.

  • Include fat on your 28-day meal plan, but emphasize healthy fats, such as those from olives, pumpkins and avocados.
  • To keep trans fat low, avoid margarine and shortening and products that may contain them — fried foods, commercial baked goods, snack foods and frozen potatoes.

Sample Menu Plans

Breakfast options include a slice of French toast topped with 1/2 cup cottage cheese and strawberries, an egg white omelet with vegetables and 1 oz. of low-fat cheese, a bowl of oatmeal cooked with nonfat milk and topped with banana slices and walnuts, or all of the above. For lunch, choose a salad with romaine, blueberries, almonds, and strips of skinless chicken in a mustard-yogurt dressing or 2 oz. of baked turkey on whole-wheat bread with spinach, tomatoes, and mustard. For dinner, choose tofu and vegetable stir-fry, whole-wheat pasta in marinara sauce with broccoli, or fish with baked sweet potato and green beans.

  • For breakfast, have an egg white omelet filled with vegetables and 1 oz.
  • of low-fat cheese; a bowl of oatmeal cooked with nonfat milk and topped with banana slices and walnuts; or a slice of French toast topped with 1/2 cup cottage cheese and strawberries.

Pregnancy Diet Menu: Simplify Your Meal Choices To Get The Most Nutrients For You And Your Baby

Every expectant mother is curious about the healthiest foods to eat while pregnant. If you’re desiring a slice of pizza, you might be wondering if you need to drastically alter your diet and what to do about it. The truth is that while pregnant, you don’t need to follow a specific diet. You are allowed to occasionally treat yourself to your favorite foods, such as pizza. However, the secret is moderation. Maintaining a balanced diet that contains all the nutrients you and your developing child require is also crucial. What you need know about the finest pregnancy diet meal is provided below.

How Many Calories Should A Pregnant Woman Eat?

It’s common advice for pregnant women to “eat for two.” This is a myth, though. Not twice as much food as usual is not necessary. Women who do this run the risk of gaining more weight than is healthy and making it more difficult to lose the excess pounds after giving birth.

The truth is that during their second and third trimesters, pregnant women only need to ingest an additional 340 to 450 calories per day.

The amount of healthy weight gain in women varies depending on their pre-pregnancy weight, so keep that in mind. You will require 500 more calories per day than typical (pre-pregnancy) after birth while you are nursing your infant.

However, eating nutritious foods that give you and your baby all the nutrients you need for growth and development is just as important as how much you consume. We are aware that calorie requirements change from person to person and throughout pregnancy. To get specific guidance on how much weight you should gain, it is better to speak with your doctor or a qualified nutritionist.

What Are The Best Foods To Eat While Pregnant?

The best pregnancy diet plan menu consists of a variety of whole, healthy foods, such as:

Fruits And Vegetables

It’s important to try and eat five servings of fruits and vegetables every day when pregnant, including fresh, frozen, or canned produce and 100% fruit juices. 

These foods are rich in vitamins and minerals, such as A, E, K, and C, fiber, folate, potassium, magnesium, iron, phosphorus, zinc, and calcium. These foods are also rich in antioxidants that protect cells from damage and may help prevent conditions like gestational diabetes

Complex Carbohydrates

Women who are pregnant must consume enough complex carbs. Your body receives energy from these foods, preventing you from experiencing fatigue and drowsiness. At least 175 grams of carbohydrates are required each day for a pregnant lady. Whole grains like oatmeal or quinoa, brown rice, whole-wheat bread and pasta, lentils, and beans, as well as iron, folate, magnesium, potassium, fiber, and protein-rich iron- and folate-rich legumes like lentils and beans.


Pregnant women also require a lot of protein, whether it comes from animal or plant sources. It’s crucial to consume a range of nuts and seeds, such as chia and pumpkin seeds, as well as beans and lentils. During pregnancy, you require about 25 more grams of protein daily than you did before. Protein is necessary for your baby’s body components to develop before birth and for energy after delivery.

Healthy Fats

During the second and third trimesters of pregnancy, a woman’s diet should contain roughly 30% fat. Olive oil, avocados, nut butters, oily seafood, grass-fed butter, and full-fat dairy products are all excellent choices for healthy fat sources. After birth, your baby’s brain development will be notably benefited from consuming healthy fats including omega-3 fatty acids.

Iron-Rich Foods

You require a lot more iron during pregnancy than the average woman does. It’s essential to consume enough iron to avoid anemia during pregnancy, which can cause symptoms like exhaustion and melancholy. Lean red meat, chicken, beans and lentils, spinach, molasses, whole wheat bread and pasta are some examples of foods high in iron.

Supplementation During Pregnancy

To make up for any nutritional deficits, it’s also a good idea to take supplements throughout pregnancy. Before beginning supplements, be sure to see your doctor or a registered nutritionist because some of them may be detrimental to the unborn child. Look for a prenatal vitamin that has the following nutrients because pregnant women typically need to supplement these nutrients.


Hemoglobin contains a large amount of iron. The protein in red blood cells that carries oxygen is called hemoglobin. During pregnancy, the amount of blood in the body of the mother increases by about 45%. Pregnant women require more iron in order to produce more hemoglobin in this blood.

If a pregnant woman’s iron stores are inadequate, anemia may set in. Pre-eclampsia and eclampsia are two pregnancy conditions that are made more likely by this. Additional issues related to iron shortage include:

  • Tiredness, irritability, and depression
  • Preterm delivery
  • Low weight for the baby
  • Stillbirth

Taking a prenatal supplement with iron ensures that you have sufficient iron throughout your pregnancy.


Women who are pregnant need 600 mcg of folate every day. Folate is essential for healthy cell division, particularly during pregnancy and fetal development. Additionally, it’s critical for the production of red blood cells. It is frequently advised to begin taking supplements containing folate (or folic acid) a few months before conception because it is crucial during the very early stages of pregnancy.

Vitamin D

Preeclampsia, gestational diabetes, bacterial vaginosis, and preterm labor can all be prevented by getting enough vitamin D throughout pregnancy. Our bodies need vitamin D in order to absorb calcium and phosphorus.

You should consume at least 600 IU of vitamin D daily when pregnant because this is a time when vitamin D deficiency is more prone to occur.


A pregnant woman needs 11 milligrams of zinc daily . Some studies show that supplementing with zinc may improve birth outcomes and reduce the risk of preterm births, especially for low income women


The majority of pregnant women do not get enough choline in their diet. Choline helps in the development and growth of the nervous system and liver during fetal life and infancy. Research suggests that choline influences early brain development, learning abilities, memory retention, and behavior in infants

Sample Healthy Pregnancy Diet Menu

Here is an example of a 7-day healthy menu for pregnant women:

Day One

  • Breakfast: Oatmeal with berries and milk 
  • Snack: 1 banana and ½ cup yogurt
  • Lunch: Mixed greens, chopped walnuts, crumbled feta cheese, 1 tablespoon balsamic vinaigrette on top of a bed of mixed fruit
  • Snack: Whole-wheat crackers with sliced cucumbers and tomato slices spread with hummus
  • Dinner: Wild salmon with a side salad of spinach, carrots, tomatoes drizzled with olive oil, or your favorite light dressing; fresh fruit for dessert

Day Two

  • Breakfast: Avocado, eggs, and whole-grain toast
  • Snack: Carrot sticks and cucumber slices dipped in hummus 
  • Lunch: Vegetable stir fry (broccoli, carrots, red peppers, mushrooms) over steamed brown rice
  • Snack: 1 apple and one-ounce almonds
  • Dinner: Chicken fajitas (chicken breast pieces sautéed with green pepper strips and onion slices on a whole-wheat tortilla); a side of fresh fruit for dessert

Day Three

  • Breakfast: Omelet made with spinach, tomato, avocado, served with 1 slice of whole-grain toast or a corn/bean tortilla
  • Snack: 1 medium banana and 1-ounce peanuts
  • Lunch: Vegan Mexican bean salad consisting of black beans, corn, salsa, avocado on a bed of lettuce
  • Snack: One pear and a one-ounce serving of almonds
  • Dinner: Chef Salad (chopped romaine with tomato wedges, cucumber slices, croutons, and hard-boiled egg chunks); a side dish of fresh fruit for dessert

Day Four

  • Breakfast: Creamy quinoa cereal made by cooking quinoa with skim milk, cinnamon, and blueberries
  • Snack: A small handful of almonds and 1 medium apple 
  • Lunch: Whole-wheat spaghetti with turkey meatballs, sautéed zucchini, kale, and tomato sauce
  • Snack: A small bowl of sugar snap peas and a piece of string cheese
  • Dinner: Roasted chicken breast over steamed brown rice topped with sautéed mushrooms and onions

Day Five

  • Breakfast: Overnight oats topped with berries, nuts, and chia seeds 
  • Snack: A medium banana and 1-ounce peanuts. 
  • Lunch: Steamed broccoli with whole-grain pasta, grated parmesan cheese, olive oil, salt, and pepper
  • Snack: A medium orange
  • Dinner: Lamb chops with green beans, sautéed mushrooms, and onions; fresh fruit for dessert

Day Six 

  • Breakfast: Overnight oats topped with berries, nuts, and chia seeds
  • Snack: Greek yogurt topped with chia seeds 
  • Lunch: Vegan Mexican bean salad consisting of black beans, corn salsa, avocado on a bed of lettuce 
  • Snack: 1 apple and a handful of almonds 
  • Dinner: Slow cooker beef chili

Day Seven 

  • Breakfast: Quinoa cereal made by cooking quinoa with skim milk, cinnamon, and blueberries 
  • Snack: A small handful of almonds and a medium banana
  • Lunch: Steamed broccoli with whole-grain pasta, grated parmesan cheese, olive oil, salt, and pepper 
  • Snack: 1 medium orange
  • Dinner: Baked tilapia fillets over sautéed spinach and mushrooms with mashed potatoes; fresh fruit for dessert

Which Foods Should Pregnant Women Avoid?

Avoiding foodborne illness is especially important during pregnancy. Exercise caution when including these foods into your pregnancy diet plan menu:

Raw Or Undercooked Meat, Poultry, Eggs, And Seafood

These foods might contain the listeria bacteria, which can make pregnant women and their unborn children sick. Added to this are processed meats like deli meats. If you choose to consume these meals, make sure they are fully cooked before eating so that the meat has no pink remaining in the center.

Pre-prepared Foods, Ready Meals, Or Takeaways

Pre-prepared dishes are frequently produced with raw poultry, meats, eggs, and other ingredients. These might not have been cooked at temperatures high enough to eradicate the dangerous bacteria present in these items, which means eating them could get you sick.

Unpasteurized Juice Or Dairy Products

Unpasteurized juice, raw milk or unpasteurized cheese can contain listeria bacteria . Pasteurization kills the bacteria before it reaches your table.

Unwashed Vegetables And Fruit

Produce, such as vegetable salad and fruits, should be washed thoroughly before eating to remove any harmful bacteria.

The Bottom Line

Aim to consume a nutritious, balanced diet during pregnancy that includes whole grains, plant-based proteins, healthy fats, and fresh veggies. It is acceptable to have occasional pleasures as long as they are made from nutrient-dense meals that offer the vitamins and minerals essential for the wellbeing of both mother and child. For additional individualized guidance on your food during pregnancy, speak with a medical practitioner or certified dietitian. After all, every woman is unique.

Facts you should know about pregnancy diet plans

Incredibly, women only require an extra 300 calories per day during pregnancy.

Incredibly, women only require an extra 300 calories per day during pregnancy.

  • A healthy diet during pregnancy ensures optimal health for both the mother and fetus.
  • Women need only 300 extra calories per day during pregnancy.
  • A healthy pregnancy diet should focus on unprocessed foods that come mostly from plant-sources. A healthy pregnancy diet also can include some animal products.
  • The diet during pregnancy should include extra calcium, iron, folate, zinc, iodine, and vitamin D.
  • During pregnancy, avoid these foods
    • unpasteurized cheese and meat,
    • alcohol,
    • caffeine,
    • high-mercury fish, and
    • artificial sweeteners.
  • During pregnancy, an ideal dinner plate should be
    • ½ veggies,
    • ¼ protein like beans,
    • ¼ whole grain carbs like quinoa, and
    • topped with about 2 tablespoons of healthy fats like olive oil.

Is there a pre-pregnancy diet plan?

    Women who are actively trying to get pregnant have a wonderful opportunity to concentrate on eating well and improving their health before getting pregnant. Many women are advised to think of the three months prior to conception as a “pre-mester” or trimester of pregnancy. Following the healthy pregnancy diet plan guidelines may make it easier for a woman to conceive as well as assist her achieve optimal health. In order to help the expectant woman stick to a good pregnancy eating plan, the expectant father is likewise recommended to maintain a pre-pregnancy diet.

    What is a healthy pregnancy diet plan?

    Pregnancy myths that say things like “you need to eat twice as much because you’re eating for two” or “giving in to your cravings will give your baby birthmarks” are out of date and untrue. Although pregnancy has higher nutritional needs from a scientific standpoint, the wisdom of the body also tells us that now is a time to concentrate on nutrition. Pregnant women should concentrate on maintaining their health because caring for themselves will benefit the unborn child. Additionally, forming healthy behaviors now will serve as a good model for the child for the rest of his or her life.

    • The increased caloric needs during pregnancy are minimal; about 300 extra calories are needed each day. This is equivalent to three-quarters of a blueberry muffin or 2 apples or 2 ounces of chocolate milk.
    • There also are a number of micronutrients or vitamins that are needed in increased amounts. The increased requirements are not solely due to the growth of the fetus. The changes in the mother’s metabolism also contribute to the increased nutritional needs. The goal of healthy eating during pregnancy is to maximize micronutrient density. In other worlds, make sure you are getting maximum nutrition out of every bite, and that you avoid “empty” calories.
    • For many women, taking a prenatal multivitamin can be “insurance” against days when they aren’t able to eat much (for example, to make up for lack of nutrition due to morning sickness, or not sticking to a healthy diet one day); however, it is important to remember that supplements supplement the diet; they aren’t replacements for healthy eating.

    What foods are part of a pregnancy diet menu plan?

    A well-balanced, micronutrient dense diet is the key to a healthy pregnancy. Ideally, women should start eating this way before conception, but making healthier choices at any time will always help.

    A well-balanced diet should contain:

    • carbohydrates from whole grain sources and fruits and vegetables;
    • protein from beans, nuts, seeds and hormone-free animal products like meat and dairy; and
    • healthy fats such as olive oil, avocados, and the fats that occur in nuts, seeds, and fish.

    In addition to larger levels of the majority of other nutrients, pregnant women require higher doses of iron, folic acid, calcium, zinc, iodine, and vitamin D. The level of nutrient consumption determined by the US Recommended Daily Allowance is thought to be sufficient to satisfy the dietary requirements of 97.5% of pregnant women. Malnutrition raises the possibility of premature labor or low birth weight babies. Every day, pregnant women require the following:

    • 600mcg of folic acid
    • 27 mg of iron
    • 1000mg of calcium
    • 11mg of zinc
    • 220 mcg of iodine
    • 600 IU vitamin D

    In general, women will get high levels of these nutrients by choosing a diverse, colorful diet that focuses primarily (but not entirely) on plant-based foods.

    What Are Pregnancy Superfoods (Power Foods)?

    Superfoods or power foods are foods that have extra benefits beyond their nutritional content. Examples of power foods are:

    • Pumpkin seeds
    • Blackstrap molasses
    • Almond butter
    • Figs
    • Sardines
    • Oatmeal

    How much weight is OK to gain during pregnancy?

      Only roughly 300 additional calories per day are required for pregnant women. While every woman is unique, research indicates that the ideal pregnancy total weight gain is between 25 and 35 pounds for a woman of normal weight (BMI 18.5 to 25). Smaller women will gain more, whereas larger women would gain less. All women should place less emphasis on their weight and more on their diet’s nutritional value.

      • BMI <18.5 kg/m2 (underweight) – typically gain 28 to 40 lbs.
      • BMI 18.5 to 24.9 kg/m2 (optimal weight) – typically gain 25 to 35 lbs.
      • BMI 25.0 to 29.9 kg/m2 (overweight) – typically gain 15 to 25 lbs.
      • BMI ≥30.0 kg/m2 (obese) – typically gain 11 to 20 lbs.

      Weight growth throughout the first and second trimesters appears as a rise in the mother’s fat reserves as well as a 60% increase in blood volume. In the later stages of pregnancy, the placenta, amniotic fluid, breast development, and fetal growth account for a larger portion of the weight gain. In certain cases, overweight women even lose weight during the first trimester and gradually gain a tiny amount throughout the second and third trimesters. As long as an overweight woman is eating foods high in micronutrients and her fetal growth is progressing as expected, there is no minimal amount of weight that she needs to acquire.

      Is it OK to diet during pregnancy?

      It isn’t a good idea to diet when pregnant, regardless of the woman’s weight when she becomes pregnant. Research on the European famines of World War II has informed us about the epigenetic effects of pregnancy restriction. Epigenetics is the study of how a child’s prenatal environment affects their genetic programming, which is carried over into adulthood. In actuality, the prenatal environment affects the female fetus’s growing ovaries and eggs, affecting future generations as well! The prenatal diet a mother chooses can have an impact on her grandchildren!

      Dutch pregnant women survived on less than 900 calories a day for an entire winter during the famines of World War II, and as a result, their metabolism became extremely effective at conserving energy. The ladies and their babies had regular calorie intake once the war was over, food supplies were back to normal, and the babies were born. However, due to the influence of their genes during the period of scarcity, those babies were far more likely to later grow obese or develop diabetes. Similar to how fasting while pregnant can accidentally have metabolic effects on an infant’s genetic programming that will last a lifetime

      Eating a healthy diet by cutting out additional sugar and processed foods is a great idea, even if dieting (restricting calories) is discouraged during pregnancy. This is the “diet” that I have all of my patients follow. High quality diet, improving micronutrient consumption, and reducing empty calories should be the main priorities.

      Low carb diet menu plans during pregnancy

      Low-carb diets can be beneficial for all stages of life, including pregnancy, but the devil is in the details, as they say. The glycemic load diet is advantageous during pregnancy, and it is more specific than just a low-carb diet (and throughout life). The phrase “glycemic load” describes how quickly a carbohydrate is broken down and converted to blood sugar. Fiber-rich carbohydrates or those mixed with fat or protein have lower glycemic loading and rise blood sugar more gradually, giving off consistent energy and averting a blood sugar spike and the next low blood sugar dip. How is a low glycemic load diet followed?

      Choose carbohydrates in their unrefined (less processed) form:

      • Fruits
      • Vegetables
      • Brown rice
      • Quinoa
      • Beans
      • Lentils

      An easy way to do this is to stay away from “white” foods:

      • White sugar
      • White flour
      • White rice
      • White bread
      • White potato, etc.

      White foods are also low in micronutrients. Stay away from processed carbs such as:

      • Flour
      • Cookies
      • Cake
      • Chips
      • Candy
      • Juice or fruit cocktail beverages
      • Sugar
      • Breads
      • Pastas
      • Soda
      • Pastries

      Dr. Brewer Pregnancy Diet

      Dietary regimen called the Dr. Brewer Pregnancy Diet was well-liked in the 1980s. Although it is a little antiquated, the fundamentals are still valid and reliable. Dr. Brewer recommends frequent snacks and keeps a careful eye on salt, calories, and protein. The recommendations call for consuming daily servings from important categories of wholesome foods, such as those high in calcium or iron.

      Holistic diet menu plan during pregnancy

      Healthy breakfast options may include:

      • Fresh fruit and unsweetened Greek yogurt (higher in protein and lower in fat that regular yogurt) with herbal tea or oatmeal (steel-cut or low-sugar) with walnuts and berries
      • An omelet made with 2 hormone-free eggs, spinach, and tomato.

      Healthy lunch options may include:

      • Salads with added protein like garbanzo beans smoked salmon, diced chicken) or vegetable-based soups
      • Bean and veggie tortilla wraps (as long as they don’t have too much cheese)
      • Vegetable based soups

      Dinners should have half the plate filled with

      • Vegetables
      • A quarter with protein (beans, lentils, lean meat or fish)
      • A quarter with unrefined carbohydrates (brown rice, quinoa, sweet potato)
      • Add about 1 tablespoon of added healthy fats such as olive oil, chopped nuts or seeds, or hormone free butter to the dish.

      Healthy snacks may include:

      • Fruit
      • Nuts
      • Vegetable juices
      • Protein shakes
      • Celery
      • Peanut butter
      • Hummus and carrots
      • Whole grain crackers with hormone-free pasteurized cheese

      Omega-3 fatty acids, notably DHA, and probiotics are additional crucial micronutrients during pregnancy. DHA is essential for the healthy growth of the brain and neurological system and may have positive impacts on a child’s cognitive development.

      According to certain studies, probiotics given by the mother during pregnancy help prevent allergies and atopic disease in kids.

      A holistic pregnancy diet may contain pregnancy superfoods to ensure that the right amount of nutrients are obtained through food.

      Vegetarian and vegan diet menu plans during pregnancy

      Absolutely, pregnant women can maintain a vegan or vegetarian diet. They could even be able to avoid some of the extra hormones that are frequently present in non-organic animal products if they do this. However, vegetarian diets frequently lack some vitamins and minerals. Vegetarian or vegan expectant mothers should take special precautions to receive enough calcium, iron, and B-12. Monitoring your protein intake is also necessary.

      Vegetarian protein sources include:

      • Beans
      • Lentils
      • Nuts and nut butters
      • Seeds
      • Quinoa
      • Peas
      • Hemp milk/almond milk/soy milk
      • Hormone-free unsweetened yogurt
      • Hormone-free cheese
      • Hormone-free eggs

      These last three are not part of a vegan pregnancy diet, but are appropriate for a lacto-ovo-vegetarian diet.

      The appropriate expression of DNA in the developing embryo and fetus depends on vitamin B-12. Anemia is brought on by deficiencies, which are also linked to preterm labor, low birth weight, preeclampsia, and neural tube abnormalities. The Recommended Daily Allowance states that pregnant women require 30mcg per day, and all of the sources are animal-based. Vegan women may wish to take a methylcobalamin supplement to be sure they get enough. In particular, folate and B6 are crucial during pregnancy. Other B vitamins. These minerals can be found in a prenatal multivitamin or B complex of high grade.

      Protein needs during pregnancy

      Pregnancy increases the need for protein by 50%. A pregnant woman typically need 70 grams of protein each day. In addition to ensuring the baby’s healthy growth, protein will help the mother maintain normal blood sugar levels and may lessen morning sickness. When a mother’s daily diet contains at least 25% protein, studies have indicated better birth outcomes (fewer underweight or early babies). When most people think of protein, they typically think of meat, but there are many wonderful vegetarian alternatives as well. Bean, nut, and grain sources can readily provide adequate protein for a vegan or vegetarian pregnancy diet. Furthermore, consuming solely meat can increase your intake of saturated fat and other meat-related nutrients that you should restrict in your diet. These are a few illustrations of reliable sources of healthful proteins.

      • 1 egg, 6g
      • 1 c Greek yogurt, 14g
      • 11 c edamame, 29g
      • 2T hummus, 9g
      • 2T almond butter, 8g
      • 1c cooked spinach, 5g
      • 3.5oz chicken breast, 30g
      • 3.5 oz. fish, 22g
      • 1 scoop protein powder, 14g
      • 1 c beans, 18g
      • 1 oz. nuts, 6g
      • 1 c cooked quinoa, 8g

      Iron needs during pregnancy

      Iron is a common deficiency during pregnancy. Iron is an essential mineral needed to transport oxygen to tissues. It is also necessary for DNA repair and mitochondrial energy production. Insufficient iron can cause anemia and symptoms of:

      • fatigue,
      • pallor,
      • hair loss,
      • poor exercise tolerance,
      • restless legs, and
      • poor cognitive development in children.

      Preterm deliveries, low birth weight, even autism, as well as elevated maternal mortality, have all been connected to anemia. Therefore, it’s crucial to get adequate iron while pregnant. The recommended daily allowance (RDA) for iron during pregnancy is 27mg; your obstetrician or midwife may suggest 40mg per day to treat a deficiency. Cooking with cast-iron can also help you consume more iron; for each saucy, vitamin-C-rich dish you prepare in cast iron, you can add an extra 5 milligrams of iron to your diet.

      These are some good food sources of iron:

      • 3 oz. canned clams, 24mg
      • 1 packet instant oatmeal, 11mg
      • 1 oz. Floradix or other liquid herbal iron, 10mg
      • 1 oz. pumpkin seeds, 4.5mg
      • ½ c lentils, 3.5mg
      • 1 cup spinach, 6mg
      • ½ c chickpeas/garbanzos, 2.5mg
      • 3 oz. duck, lamb, turkey or other DARK meat, 2.5mg
      • 1 Tbsp. blackstrap molasses, 3.5mg

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