I have not eaten anything green in months. Just like during my first pregnancy, I’ve craved chicken and cheese, and when my sweet tooth pays a visit, I want chocolate and peanut butter. My usual dinner of stir-fried veggies? Ugh, can’t think about it without gagging. Honestly, the only vegetable I’ve eaten is a potato, usually fried and salted. However, I seemed to have turned a corner this week and managed to get in some greens. In fact, I cannot stop eating the above bowl.
My new favorite lunch contains 1/2 cup quinoa cooked in the rice cooker with 1 cup chicken broth and 1 cup water. As soon as it’s done cooking, I stir in 1 TBSP Kerrygold butter and a handful of spinach. While the butter melts, I chop leftover grilled chicken or a cooked turkey burger and add that to my bowl along with a spoonful of Brewer’s yeast. The salty broth flavored quinoa coated with melted butter is so good, and the Brewer’s yeast adds such a nice flavor.
Several of you have asked about Brewer’s yeast. I started eating it back when I was breastfeeding as it’s thought to increase milk supply in nursing moms. It’s an inactive yeast leftover from the beer brewing process and has a slightly bitter nutty taste. I love it and sprinkle it on everything from oats (sweet or savory) to eggs to veggies…when I’m eating them anyway. It’s also great in Oaties! Brewer’s yeast is a good source of B-complex vitamins, chromium, selenium, and protein, and this is my favorite brand. It’s similar to nutritional yeast, but I actually prefer the taste of the Brewer’s. Plus it’s not as messy – not a fan of those dusty nooch flakes.
If I remember correctly, last time around my love of veggies returned towards the end of my 2nd trimester. We shall see…