I overheard various people ask my husband when I was pregnant what my pregnancy cravings were. It was sort of an inside joke between us, because the truth was, I had had pregnancy cravings even before I was pregnant, for about, say, 31 years. (Jalapeno nacho cheese covered pretzels at 1 am? Yes, please!)
My latest non-pregnant pregnancy craving happens to involve the Ben and Jerry’s that is auspiciously located across the street from where we live. I’ve recently discovered that while a single scoop of ice cream costs $3.25, an entire pint is only $5.00! I’m all about cost-savings and, if that wasn’t enough, they also let you pick and layer your choice of flavors within the pint.
But, when pregnancy ends and you realize 60 lbs. later that maybe 5 donut holes (1 of each breed) a day isn’t any better than eating a whole donut for breakfast, at some point, it’s time to get back on track.
So, I am heading out of my non-pregnant pregnancy phase of enjoying indulgent eating and back to a healthier, more vibrant, energy-filled period, which can be just as enjoyable. A key part for me is packing lunches and preparing vegetable-centered entrees for dinner. I’ve been collecting and testing various flavorful, healthy recipes from around the web that I’m excited to cook, eat, and share (posts to follow). There will still be room for Ben and Jerry’s–for a while at least in the form of free samples of sorbet and other soy-based varieties.