I started up this new blog with intention of posting my favourite healthy meals along with fitness and life posts, but got a little derailed by a post-Mexico pregnancy surprise and subsequent new job, etc. Also: I haven’t been cooking so healthfully.
I remember being pretty disciplined in my eating throughout my pregnancy with Jude in 2011, save for the first trimester when buttered English muffins were the only food that didn’t send me stumbling, yellow-faced and streaming tears to the vomit toilet. But this pregnancy has been full of food fails and a total absence of the kind of discipline I’ve been kind of proud to have cultivated over the last few years. Baby has wanted rice pudding and Ben and Jerry’s Half Baked ice cream. On the weekend it was my Mom’s birthday celebration and I was asked to bring some coconut water and assorted drinks and I also nipped into the Whole Foods dessert section, possessed, to buy some trifle no one had asked for. I secretly ate a quarter of it in the kitchen while everyone else was on the dock drinking coconut water.
I’ve been doing Crossfit 4-5 times a week throughout my pregnancy (except this last week which has been full of Braxton Hicks and stomach issues) — so I haven’t totally gone off the rails, but it’s time to go back to eating with some regard to nutrition and fitness. I miss the view of my toes and I have no interest in retaining this cellulite and I have plans to be able to jump off the dock in my Mexico bikini, unselfconsciously, by the end of summer. And though I’m not sure I’ll go back to 100% Paleo (I want to up the veggies and down the animal in my diet) – I know I want to immediately reduce carbs and get back on the healthy train.
My lithe and athletic colleague mentioned a fail-proof and inexpensive veggie spiralizer last week, I purchased one, and surprise! Last night’s “pasta” dinner was infinitely more satisfying than rice pudding and Ritz cheese crackers.
Monday Night Pomodoro Pasta with Crab + Basil
Makes 2 good-sized dinners
2 cups sliced fresh cherry tomatoes (local, in season if you can get ’em)
3 cloves of garlic, smashed
2 tbsp extra virgin olive oil (best quality you can get)
2 finely chopped small chili peppers, seeds removed
2 medium sized zucchini
handful of chopped fresh basil
1/2 pound of crabmeat (this was a lot — you could probably easily get away with 1/4 of a pound and still garner the sweet crab flavour)
1. Set up your veggie cutter device. I made Corey do it because I am notoriously bad with anything with a sharp edge but this was super easy. Shred up your two zucchini and set in colander to drain.
2. Throw your cherry tomatoes in the blender (I just used a regular old smoothie blender) until they’re pulsed to a texture you like for sauce.
3. Heat up your olive oil on medium heat in a heavy skillet.
4. Throw in your garlic, chili peppers, and tomato and cook for about a minute and a half.
5. Add some salt and pepper and your flaked-up crab.
6. Optional: add a very small (2 tbsp?) dollop of cream if you want this to have a very smooth and rich flavour, but it’s not necessary in the slightest.
Remove your zucchini noodles from the colander, put them in bowls, and spoon hot pomodoro + crab sauce over top. No need to cook the noodles, the sauce will warm and cook them to a perfect, delicious temperature. Top with chopped basil and enjoy.
I envision this dish with goat cheese, or shrimp or a veggie medley instead of crabs. All around healthy, low cal, and amazing.