Meal Prepping has been my life-saver lately and I’ve shouted it from the rooftops (read here and here). It’s what allows me to ensure I’ve got protein and nutrient-filled snacks and meals on hand. When I don’t have anything prepped, I find myself grabbing a handful of chips and a few clementines and calling it lunch. Friends, that’s no way to live. Especially when you’re pregnant and double especially when you have an autoimmune disease that requires as many nutrient and vitamins as possible.

This is a breakfast I always have on repeat. The bread is Base Culture paleo bread with ghee, the sausage is this one from Whole Foods (my absolute favorite) and the sweet potatoes I meal prep every other week. Eggs are just plain ol’ organic eggs.

This is a forever favorite breakfast. Siete almond tortilla with egg whites, sweet potatoes and organic turkey bacon. I slather nearly everything I eat in this paleo sriracha and would drink it if I could.

This smoothie is nothing new. You can read about all my go-to smoothies here, but this one is specifically for shoveling in supplements. In pregnancy, my main goal is to get in enough protein, healthy fats and collagen. The smoothie seems to be the perfect vessel to get the job done. I add a scoop of acacia fiber (I like the Whole Foods 365 brand), a scoop of this protein, a scoop of collagen, far too many chia seeds and whatever flavor concoction I’m craving that day. Sometimes it’s cocao powder, bananas, almond milk and almond butter with tons of ice. Sometimes it’s frozen spinach, almond milk/water and whatever fruit I have on hand. Most often, it’s kale or spinach, a banana, almond butter and mixed berries for a “pb&j” vibe. My midwives told me this collagen helps prevent tearing in labor so I’m not missing a day!

Look, I realize this is hideous and doesn’t look appetizing whatsoever but it’s an absolute favorite of both mine and my kids. Voila! Tuna Salad + Kelp Noodles. For my own single serving, I mix a can of this skipjack tuna, (albacore has far too much mercury to consume in pregnancy so skipjack wins) this avocado mayonnaise, the whites of a hard boiled egg, chopped up bread and butter pickles, a sprinkle of Old Bay seasoning and a ton of both pepper and paprika. That’s the tuna salad I eat with Simple Mills crackers for a quick lunch. What you see in the photo above, though, is the basic tuna salad with a pack of these fettuccini miracle noodles. They’re made of kelp and bulk up the meal to make it extra satisfying. If I’m making it for more than just me, I’ll double or triple it.

This greek salad needs no explanation and is a family favorite. Use a great vegan feta, (I love Follow Your Heart crumbles) cassava noodles if you’re grain free and if not, Jovial gluten-free noodles are the best. Add chicken if you want to bulk the meal up.

This snack is absolutely heavenly. An apple sliced extra thin topped with warmed up casher butter and coconut manna and sprinkled with cinnamon. I can’t express how delicious this is, you guys.

I’m making a muffin a week lately so paleo recipes work best to avoid guilt from heavier flours and sugars. The Sweet Laurel recipes are my go to, but you can’t go wrong with Paleo Running Momma either.

I’ll leave you with this: the pizza bagel. I whip this out on late nights where football or gymnastics pushes dinner extra late. A gluten free bagel spread with Rao’s Pasta Sauce or whatever leftover jar you have in your fridge, organic turkey pepperoni slices and vegan mozzarella. Pop in the oven on broil for 2 or 3 minutes and dinner is done.