Granted I’m pregnant, but I can’t stop munching on this snack that a co-worker got me hooked on: pretzel chips + cookie butter from Trader Joe’s.
Not familiar? Well, not only does cookie butter have its own Facebook page (see link above), the product has such a cult following that a month-long shortage of the stuff caused a national outcry earlier this year. Essentially, it’s the consistency of peanut butter with the taste of puréed cookies. (!)
I pair it with my other latest obsession, which is mint lemonade from a cafe near my office. I was expecting a few floating mint leaves the first time I ordered it, but instead they pulverize the mint in an industrial blender before adding to the lemonade, creating a smooth flavor that’s very refreshing. And, it has the added bonus of looking healthier than lemonade, which helps me to feel like less of a blimp walking around 9 months pregnant with a sugary beverage 🙂
What about you — what’s your go-to snack? Did you combine any weird things when you were pregnant (or not?)
Yum! This closely resembles my tropical smoothie, which is made with pineapple, but here I use mango instead because I love the taste of them. Sometimes you just need to mix things up a bit (but not too much).
1 Cup Coconut Milk
1 Cup Orange Juice
1 Banana, preferably frozen
1 bag frozen mango chunks (12 oz.)
water if needed for texture
Adding liquid to the blender first, combine all ingredients and blend. Drink cold!
I know I’ve been a little heavy on smoothies and drinks lately. The further along in my pregnancy I get, the more I’m loving that stuff to stay hydrated and keep my energy up without getting too full. I’m sure it’s getting boring for you, but baby can’t get enough fruit apparently!
Psst— are you on Instagram? I’ve used it for almost two years, but am only recently realizing the power of connecting with folks over recipes. If you’d like to connect, check out my profile! I’d love to meet you.
Are you hosting a cookout for the Fourth of July this year? If so, these tasty summer drinks from Kimberly Snyder are just the thing you need to keep cool and hydrated. I threw in a couple of my own recipes, too!
As she says in her blog post, staying hydrated is really important for both health and beauty in the summer. I personally love drinking water with lemon year round, but am always looking for ways to jazz things up a bit without piling on tons of extra sugar.
Sometimes I make this refreshing basil lemonade for myself:
It’s simple — you just fill a mason jar with water and ice cubes, squeeze in the juice of one lemon, add a teaspoon of stevia, stir until dissolved and then toss in as many fresh basil leaves as you like. Kimberly had two or three other tasty ideas that I wanted to share by re-posting here. My favorites from her post:
This popular Mexican drink infuses water with your favorite fresh fruit.
4 cups pure, cold water
2 cups of your favorite fresh fruit (such as berries or papaya)
Stevia, to taste
2 tsp fresh squeezed lime juice
Place fruit and water in a blender and puree. Place a small sieve over a pitcher and pour mixture into it, straining the liquid into the pitcher. Discard solids. Add lime juice and stevia. Garnish with lime wedges.
CILANTRO & JALAPENO LIMEADE
Cilantro is loaded with antioxidants and aids in detoxification, while jalapeno can help rev up your metabolism. Lime is high in Vitamin C.
4-1/2 cups water
1 cup organic cilantro, washed & chopped
2 large jalapenos, seeds & ribs removed, chopped
1-1/2 cups fresh lime juice
Stevia, to taste
Lime slices, for garnish
Pour water over cilantro and jalapenos. Steep for 30 minutes at room temperature, and then cover and chill for 3-4 hours. Strain the mixture into a pitcher and stir in lime juice. Add stevia to taste. Serve over ice garnished with lime slices.
ICED ROOIBOS MINT TEA
Rooibos tea is high in antioxidants and flavonoids, so it promotes youthfulness and great skin. Over a little ice with mint and lemon, it’s a refreshing and detoxifying summer beverage.
6 Rooibos tea bags
One lemon, sliced
Several leaves of fresh mint
Stevia to taste
1 gallon of boiling water
Pour water over lemon, teabags and mint leaves and steep, stirring occasionally, until liquid cools. Remove tea bags, pour into a pitcher, and refrigerate. Serve cool or over a little bit of ice.
I also think the Pioneer Woman has a good basic how-to on making macaroni salad, which isn’t too healthy but does pair well with refreshing drinks at a picnic or barbecue. Another nice cold salad: this one, posted by me, just a few weeks ago. Nice way to get your veggies in on a hot day.
What are you up to for the Fourth? We aren’t doing too much this year…probably taking advantage of the day off to finish our nursery and spend time together as a couple before Miss Bambina shows up some time in the next 7 weeks or so.
Staying cool in the heat wave the Northeast just endured was no joke for this pregnant lady. I must have burned through three or four bottles of water a day! I’m ashamed to say that I’ve started buying bottled water while expecting, because — crazy hormonal symptom alert — the smell of anything that’s been through the dishwasher turns my stomach. On the plus side, drinking bottled water helps me to see how much I’m having, so I can stay on track to drink several bottles each day. Other good options? Cucumber-infused water, and coconut water. I’ve also been enjoying this smoothie (and so has baby girl!)
And when I’m not pregnant, I love a good Pimm’s Cup in the summer heat. I’ve been pretty jealous watching the husband knock back ice-cold beers at the cookouts we’ve attended this summer. I’ve already placed my order for a chilled glass of white wine at the hospital!