Popcorn!

At about 18 weeks, I started to wake up in the morning with some funny feelings in my belly. These first movements are often described romantically as "flutterings."  I though it felt more like baby was popping popcorn in utero.
Which got me thinking, naturally, about popcorn:

What a fabulous preggo snack.  It's a low calorie, low fat whole grain with antioxidants, B vitamins, and trace minerals like iron, calcium, and magnesium. It's a great source of fiber, which us Preggos can never seem to get enough of (and is way more fun than eating those wafers that threaten to suffocate you or drinking lumpy, psyllium filled orange juice.)

The healthiest way to eat it, at 30 calories and a gram of fiber per cup, is air-popped and plain.  Cooking the kernels in oil and buttering, even lightly, adds a significant amount of calories and fat.

If, like me, you like to eat food that has flavor, we can compromise. Air-pop the popcorn, and sprinkle it with grated low-fat cheese, or garlic powder, or onion powder, or cinnamon and sugar. Raid your spice cabinet for flavoring ideas--you're pregnant, you can get away with almost anything (like spritzing it with vinegar...hey, it's better than drinking pickle juice!)

Here's an easy way to air-pop. You'll need:

a paper lunch sack
3 Tbs popcorn kernels
a microwave

Place the kernels in the sack and fold the top of the sack over about 3/4 of an inch. Fold it over a second time. Place the sack on it's bottom in the microwave, and microwave on full power 1-3 minutes, depending on the strength of your microwave. The tried and true method of stopping the microwave when there are 3 seconds between pops works well here. Without any oil it can burn quickly so pay close attention. Sprinkle your seasonings right in the bag and give it a shake. Makes about 4 cups popcorn.

Powerhouse pancakes

These tasty little cakes combine pregnancy 'superfoods' oatmeal and cottage cheese in an easy to prepare, home cooked, comfort breakfast.

1/2 cup old fashioned rolled oats
1/2 cup cottage cheese
3 egg whites
1 whole egg
1 tsp vanilla extract

Mix all ingredients in a blender until smooth.
In a preheated, greased skillet or griddle (over medium heat: hot but not smoking, a few droplets of water should 'dance' on the surface for several seconds before evaporating if the temperature is correct) pour batter into 3 inch cakes, making sure not to over-crowd.
When edges look dry, flip and brown the opposite side. Repeat with remaining batter.
Serves 2.

These aren't your fluffy, buttermilk style pancakes (they also aren't full of refined flour and sugar.) They have a pleasingly dense, somewhat chewy texture...think Asian style scallion pancakes.

I ate mine with maple syrup and raspberry jam for breakfast.  You could just as easily omit the vanilla and stir in some salt and black pepper, minced onion or sesame seeds for a savory snack dipped in soy sauce or sriracha (depending on how well you're tolerating any of the above items these days.)

Powerhouse pancakes freeze well, so you can make a whole mess of these whole grain, protein and calcium rich beauties ahead of time. Wrap the individual portions tightly in plastic wrap and you've got yourself a super quick and nutritious meal or snack ready to reheat in seconds.

The snack machine

They say the best way to eat when you are pregnant is to have 5 or 6 (or 8 if it's twins) small meals a day, rather than your typical breakfast, lunch, and dinner. This way of eating helps to maintain even blood glucose levels, crucial in preventing gestational diabetes.
Eating frequent, small meals also helps to stave off nausea in the first trimester by preventing you from getting too full or too hungry: At nearly 11 weeks now, I am never hungry. If I start to get nauseous, I know it's time to eat. I have become a snacking machine.
The healthier the snack, the better I feel. I do crave milkshakes and pizza rolls, of course, but I usually don't feel as good afterwards as when I eat apple slices with peanut butter, or whole wheat crackers with low-fat cheese. When I get that insatiable sweet tooth, I try to have something that has some nutritional value, instead of just empty calories. These easy, no-bake cereal bars fit the bill. With whole grain, fruit, and protein packed peanut butter and nuts, I can occasionally indulge in a decadent treat without alarming my over-active nutrient conscience.

Peanut Butter Cereal Bars

3 cups organic or all-natural whole grain cereal (I used Mom's Best naturals honey nut toasty o's)
1/3 cup honey
1/2 cup brown sugar
1/2 cup natural peanut butter
1/2 cup dry-roasted peanuts (or any nut you like)
1/2 cup dried fruit (I used dried blueberries)

Grease a 9x9 or 8x8 baking pan.
In a large pot, bring the honey and brown sugar to a boil. While stirring, allow to boil 1 minute.
Stir in the peanut butter until it is melted and evenly distributed. Remove from heat.
Add cereal, nuts and fruit and stir to coat.
Carefully (it's hot!) press mixture into the greased pan with a piece of waxed paper and allow to cool completely.
Run a knife around the edge of the pan and unmold onto a cutting board. Use a serrated knife to cut into squares.
Store in a tightly covered container, up to 3 days, or wrapped tightly in plastic wrap, frozen for up to one month.