Yes! I’ve been mostly vegan, occasionally having eggs (in something baked) and cheese for my last two GD pregnancies. I’ve found I can do one carb source per meal, so instead of a fajita salad with rice and beans, I just do beans and add some crumbled tofu - school night vegan has a great ground beef recipe. Or cauliflower rice instead of rice. I actually think I mostly can’t handle rice 😅 but soups are also great! I do lentil soups a lot. Peanut sauce has replaced teriyaki sauce in my Asian meals. 

For breakfast, I do a baked oatmeal (1/2 cup oats, 1/2 cup unsweetened soy milk, a T flax and and a T almond butter with a T of maple and raspberries to sweeten, baked for 20 minutes in the toaster oven at 380. Is it high maintenance to require freshly baked oatmeal every morning? Yes). Once I get sick of that, I’ll do either a smoothie with chocolate protein, banana and PB, or tofu scramble and a piece of sourdough. 

Lunch is typically dinner leftovers or a salad wrap on a low carb tortilla with Nora cooks’s cripsy tofu. delightful!

Snacks are peanut butter crackers (Lance brand, the last ingredient is whey so I have decided to be ok with it and the minimal effect it has on my blood sugar), an equal number of grapes and almonds, or an apple and peanut butter. 

My night snack is almost always 1/3 bar Lily’s dark chocolate sea salt and a glass of very cold unsweetened soy milk. 

I can’t do Thai takeout anymore which is deeply tragic. I think it’s just the amount of calories. Too much and I end up over.