Since letting the world know I am knocked up I have been getting a ton of questions about my diet. Most frequently I get asked, “have you had any cravings or aversions?” My slightly boring answer is no. Despite what a few friends predicted I have not found myself face deep in a bag of potato chips, French fries or bagels. I have not been making secret trips to Shake Shack for burgers and milkshakes (gross!). I haven’t even been turned off from my daily green juice as so many thought I would be. In fact, my food desires have changed very little since becoming pregnant. I still drink a ton of green juice every morning and I still usually have nutrient dense green smoothies for lunch. Yes, there are foods that turn me off but they are the same ones that have always turned me off- meat, dairy, grains, sugar, processed junk etc!
If I have anything at all that resembles a craving it is for even more vegetables than I usually consume. All my body seems to want to eat are plants, plants, and more plants! In an effort to change up my at home dinner routine I have been experimenting with different salads most nights. This recent combination of fennel, Brussels sprouts and avocado has been a real winner. The avocado gives me a much needed dose of healthy fat (good for baby’s brain development!), and adds a delicious creamy layer to an otherwise crunchy salad. This delicious salad is sure to be a hit whether you are expecting or not!
Brussels Sprout and Avocado Salad
- 2 cups Brussels sprouts leaves
- 1/2 fennel bulb shaved on a mandolin
- 1/2 an avocado sliced
- 1 T pumpkin seeds
- 2 T lemon juice
- 1 T olive oil
- 2-4 drops liquid stevia
- sea salt
- Combine olive oil, lemon juice and stevia in a small bowl.
- Toss the brussels sprout leaves, pumpkin seeds and shaved fennel with the dressing and a pinch of sea salt.
- Arrange on a platter and add sliced avocado just before serving.