pregnancy weight loss during first trimester | Roasted Veggies with Bacon and Garlic

pregnancy weight loss during first trimester

I hesitated about posting this recipe here, I mean, its got bacon it in, which I know isnt the healthiest option.  But, in my flavor-loving defense, I used center-cut bacon and each serving calls for just one strip of bacon- unless you eat the whole pan in one sitting.  Which you might want to do.  After our initial serving at dinner on Monday, my husband actually brought the pan to the table and we finished it off straight from that bad boy!  Its that good.  

INGREDIENTS

(serves 4)

brussel sprouts (about half a pound)

cauliflower (half a head)

small potatoes (6)

garlic (3 cloves)

center-cut bacon (4 slices)

olive oil (1 tblsp)

salt and pepper (to taste- I give it one small sprinkling, probably l/2 tsp)

DIRECTIONS

Preheat oven to 400 degrees.  The veggies cook for 30 minutes, turning once halfway through.  You cook the bacon and garlic on the stove under low-medium heat.  Then, combine.  Details below. 

Wash and pat dry your produce.  

Then chop the veggies into small, similar-sized pieces.  I halve the brussel sprouts, cut the potatoes into 6 pieces, and the cauliflower into about 1 1/2 inch chunks. 

Place the food onto a baking sheet, drizzle with olive oil and sprinkle on salt and pepper.  

Cook for about 15 minutes, then take it out and flip the veggies.  Cook for another 15 minutes.  The veggies are done when they are fork tender.  Dont overcook or they will burn or get soggy. 

When the veggies are almost done cooking, dice 4 slices of bacon into small pieces and mince the garlic.  Over low to medium heat, cook the bacon and, when the bacon is almost done, add in the garlic.  Garlic burns easily, so you dont need to cook it for more than a minute or two.  

Using a slotted spoon, put the bacon and garlic mixture onto a paper towel to drain the excess oil.  

When the veggies are done, remove the baking sheet from the oven and mix in the bacon and garlic.  Now its ready to eat! 

Oh yeah, this is good!  Im already planning on making this side dish for Thanksgiving!  I know my family will love it!

The roasted vegetables on their own are very good- so leave the bacon off if you want to save calories and fat.

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post pregnancy weight loss blog | Veggies Mushrooms Onions Brown Rice Meal Prep

post pregnancy weight loss blog

We all know its important to eat our veggies, but how many of us are actually doing it? I know I wasnt until recently.  The surprise is, I really like it!  I look forward to eating my vegetables, especially a variety, and prepping them is really easy.   

Im eating a good 2-3 cups of veggies per day and typically prep a big bunch (my husband eats them too) so they are ready to eat right away. On Monday evening, I made a colorful variety of steamed veggies, brown rice, and sautéed onion and mushrooms to add to my lean protein meals.  Be warned, this makes a lot of veggies, so you may want to half it. 

Veggies = appx. 17 cups 

• broccoli (2 bunches)
• cauliflower (1 head)
• squash (2)
• zucchini (2)
• carrots (1 cup)

Mushrooms & Onion 

• mushrooms (16 oz pre-cut) 
• onion (1)

Brown Rice = appx. 10 (1/3 cup servings)

• brown rice (1 cup) 

After washing and chopping my veggies, I put them into a large pot with about 2 inches of water.  Put the lid on and let the water come to a boil and steam for a few minutes.  I dont let it boil too long because I dont like mushy veggies and these cook quickly.  Then, I strain the veggies and rinse in cold water to stop them from cooking.  I dont use any salt or seasoning. 

 

 

The mushrooms are pre-sliced, so I just cut up an onion and put it in a skillet with about a tablespoon of olive oil and let them sauté, uncovered, until nice and brown.  Just turn every once in a while.  They take a good 10-15 minutes to cook on medium to medium-high heat.  At the end, I poured in about a tablespoon of blackberry balsamic vinegar, but you dont need to.  

For the rice, I dont follow the package directions because I never thought it tasted right, so I found a way of cooking brown rice on the web (I dont recall the site) that recommends rinsing the rice (I use one cup dry rice), then add it to a lot of water (maybe 4 cups) and boil uncovered for about 15-20 minutes- I keep tasting it until it tastes cooked through.  Then drain and rinse again, returning to the pot with the heat off for a few minutes.  I dont use any salt or seasoning. 

I prepped and cooked everything at once.  The picture below is just before I put the lids on the veggies. 

And below is everything all cooked. 

Its really nice to have this prep done so you dont have to think about it for the next few days at least.   It takes a little time on the front end, but then no time later.  :) I havent made this large a batch before, so Im not completely sure how long it will be before its gone (or stays good).  

Heres the food in action the next day at lunch and so you can see how I store them.  I just popped this in the microwave for 1 1/2 minutes. 

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