Six Ingredient Challenge: Week 2. Reflections on a Vegan Pregnancy

Join the Six Ingredient Challenge hosted by Hobo Mama and Anktangle!

We’re on a six-week path to eat more whole foods, guided by one simple rule: Buy foods with six ingredients or fewer. And we’re blogging about our journey on the way.

This week we’re answering the question: How is the Six Ingredient Challenge going for you so far?

You can see all the responses to this question on February 14 at the link-up post.

To join in the Six Ingredient Challenge anytime during the six weeks, visit the sign-up page for a list of posts and to link up!

I hope that some of you are following along with The Six Ingredient Challenge! This week HoboMama and Amy of Anktanlge are asking everyone to write about how the experience has been so far.

I like the idea of an early check-in when we are talking about our nutrition. Food has a profound impact on all body systems, and we need to be mindful about how our body may be responding to any changes in our food-related habits – especially if we are pregnant or nursing.

My personal experience with the challenge has been rather interesting. Because vegetables, fruits and spices are not considered ‘ingredients’, I keep coming up with one or two ingredient meals! Being vegan, and mostly eschewing processed foods, I find that there is actually very little ‘challenge’ in my menu planning. An example of the meals that we have enjoyed this past week, include: brown rice and vegetables, jacket potatoes and broccoli, and butternut squash soup.

One change that we have made is in omitting non-dairy cheese. We have been purchasing a vegan, soy-free cheese option that is adored by my son, but is more processed than we really feel comfortable with. Having this challenge in our life has given me a reason to toss this from our weekly shopping list. My personal challenge for this coming week is to embrace more homesteading food enterprises. Armed with Anktangle’s tutorial on how to make my own peanut butter, I am going to pick up some organic peanuts, and stop forking over seven dollars a week to a peanut butter manufacturer!

I feel pleased with where I think we are with our food consumption; this challenge is giving me a chance to peer more deeply into the places where I could do better where our nutrition is concerned. Overall, I feel that our vegan diet is a healthy and sustaining one.

Early in my pregnancy with my son, I was criticized by colleagues and even a few acquaintances for remaining vegan during my pregnancy. I didn’t stay vegan during the nine months out of conviction or spite, I stayed vegan because I knew that my diet was healthy, and I was empowered and privileged enough to have access to midwifery care that supported my health. The truth is, any approach to eating can be unhealthy during pregnancy, vegan or otherwise. But, I took care to ensure that my body was receiving the nutrients I needed to carry a child. Eating a vegan diet is by no means the only healthy approach to healthful eating during pregnancy. However, it is something that one can do with ease and confidence.

I look forward to sharing more in depth writing with you about vegan pregnancies. I hope that all of you taking part in the the Six Ingredient Challenge are enjoying taking the time to consider more deeply the connection between our health and the food that we nourish ourselves with.