Of course pregnancy being, well, pregnancy, at first Itsines had to make a few adjustments to a familiar eating plan. "At the beginning of my pregnancy journey, I was feeling nauseous for the first 12 weeks so I consumed more dry foods than I normally would," she says. "But being 23 weeks pregnant and in my second trimester, I am feeling so much better and am pretty much back to eating my normal Mediterranean diet. This consists of lots of fresh fruits and vegetables, rice, grilled meats and olive oil."
"I’ve always followed a balanced, Mediterranean diet as that is what works for me and my body. Being Greek, it’s part of my heritage and is what I grew up eating."
For Itsines, breakfast typically consists of either mushrooms and spinach on toast or scrambled eggs and kale on toast. Lunch is homemade chicken gyros, with a wholewheat wrap, lettuce, tomato, cucumber, and tzatziki dressing. Between meals, she'll grab fresh fruit, depending on what's in season. And for dinner, Itsines fills her plate with grilled meat (usually chicken or lamb), brown rice, and grilled vegetrables drizzled with olive oil. Like everyone, Itsines gets cravings for sweets, and when she does, she'll make herself a bowl of Greek yogurt with honey.
Now, that's a meal plan everyone—pregnant or otherwise—can appreciate.
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