My pregnancy this time around has been a lot more complicated and therefore, my plans to exercise regularly and to keep off the pregnancy weight ended up going out the window.
I´m a big eater, so I knew I would have to be very careful during this pregnancy as I took the whole ´eating for two´ thing far too literally in my last pregnancy!
I´m definitely not as hungry this pregnancy as I was with Oliver, which helps a lot but unfortunately my food aversions far outweigh any cravings, and the things I´m not loving right now are lettuce, (a huge staple in my normal diet,) and fish 😦
My blood tests last week also showed I was very low on iron and as this caused my platelets to lower so much in my last pregnancy that I couldn´t get the epidural with Oliver, I am all over bringing those iron levels right up!
The dietary information I´ve been given shows a list of high iron foods. There are two types of iron in food and the one that really makes the difference is found in red meat, poultry and fish. Lots of vegetables and legumes contain iron (non-heme) but not the sort of iron that you need to bring the old haemoglobin up to where it should be.
As I said, I´m totally off fish and finding it hard to stomach poultry, so red meat it is. I have also been complementing this with a diet rich in fruits and vegetables.
Tonight I made an Organic broccoli and cheddar soup. Broccoli doesn´t contain huge amounts of the really useful Iron (heme Iron) but it does contain a good dose of Vitamin C which helps with Iron absorption.
What you´ll need
1 Carrot – diced
1 onion – finely chopped
1 stick of celery
Entire head of broccoli (roughly chop the broccoli heads and keep the stalks separate to use later on)
1 leek – diced
2 tablespoons low-fat margarine
80-140 grams grated cheddar cheese, depending on your diet and calories.
1.5 litres chicken stock
- Heat a tablespoon of Olive Oil and cook the onions on a medium heat until soft (add water if they start to catch)
2. Add carrot, leek, celery and margarine. Stir until the margarine has melted and cover with a lid. Let the vegetables sweat for five minutes.
3.Remove the lid and pour in the chicken stock and the broccoli stalks. Cook for 10-15 minutes until all the vegetables are soft
4. Add the rest of the broccoli and cook for a further five minutes. Using a hand-held blender, blitz until completely smooth. If it´s stil too lumpy then just add a bit more stock. Add the cheddar cheese and stir until it has melted. Season with black pepper and serve!