What’s for dinner?

This question is the hardest one of the day. As a result of my recent morning sickness, which is thankfully finally starting to subside, nothing sounds good.  Couple that with my complete exhaustion, and the digestive distress that pregnancy has brought along with it, and dinner time has become one of the most difficult times of the day for me.

My husband is probably nodding in agreement right about now. Normally a pretty basic guy when it comes to dinner, he favors a no-fuss, simple-to-prepare and simple-to-eat menu. If it weren’t for me, I think he would live on bologna sandwiches (complete with squishy white bread, American cheese, and ketchup) and SpaghettiO’s. Most of his suggestions sound less than appealing at this point in time, but he has been a real trooper, continuing to suggest ideas that I continue to turn my nose up at.

Luckily, he has been more than helpful in the kitchen, pretty much taking over all of the food preparation and clean-up duties. This is no small feat for a man who prefers not to make meals that require more than one utensil to prepare. Have I mentioned how great he has been through all of this?

Additionally, I have had to nearly abandon most of my normal, diabetic-friendly foods. Fiber is a no-no for my newly sensitive digestive system, so I have had to cut out most of the whole grains and strictly limit my vegetable intake. So much for my vow to eat lots of veggies throughout my pregnancy. I am reduced to low fiber fruits as well (think grapes, not apples). Even a modest amount of fiber leaves my stomach feeling like it has a lead weight in it, while at the same time, resulting in bloating and smoother-than-preferred results on the other end. Luckily, my blood sugars are still running on the low side, so I have not had to rely on the fiber to offset my insulin resistance. Yet.

Acid is also an irritant thanks to my new heartburn and acid reflux issues. That limits my intake of tomatoes and all tomato-based sauces, and acidic juices and fruits like oranges and pineapple.  And I really miss my spicy foods. Bye-bye chicken wings, salsa, hot pickles, and Tabasco sauce.

Milk products and most proteins are also causing me grief in the nausea department, although I have had some success with Carnation instant breakfast mixed with skim milk.

So what’s a pregnant diabetic to do? I’m growing tired of boxed macaroni and cheese, white pasta (sometimes with a small amount of mild spaghetti sauce,) and white toast, English muffins and bagels. Besides, Baby is not exactly getting a well-balanced diet out of these selections. Thank goodness for prenatal vitamins, I guess.

Does anybody have any easy-to digest dinner ideas that are quick and easy to prepare? My husband would be oh-so-grateful for your advice.

This Just In: Pass the Veggies

There has been quite a bit of buzz online lately about a study conducted in Sweden that indicates that expectant mothers who ate more vegetables were less likely to have children diagnosed with Type 1 Diabetes:

• Veggies in Pregnancy Lowers Child’s Diabetes Risk
• Pregnant Mothers: Eat Greens to Lower Child’s Diabetes Risk
• Intake of vegetables during pregnancy may prevent diabetes in unborn child
• Veggies in Pregnancy Lowers Child’s Diabetes Risk

In particular, women who ate vegetables every day during their pregnancy were less likely to have children diagnosed with Type 1 Diabetes by the age of five than women who did not eat vegetables everyday. The study tested 6,000 five-year-olds, three percent of which either already had been diagnosed with Type 1 Diabetes or already had the antibodies in their blood that indicate an elevated risk of developing the disease. The  risk was twice as  high in children whose mothers who rarely ate vegetables during pregnancy. Meanwhile, children whose mothers ate vegetables every day during pregnancy had the lowest risk of developing the disease.

I have to admit, this idea seems like a  longshot … especially given the genetic predisposition for my child in particular. I was diagnosed at the age of four and my mother was diagnosed at the age of 12. But maybe the veggies help ward off the “environmental trigger” that pushes our bodies over the edge. At the very least, the veggies should help me keep my weight gain down and my blood sugars in range which should help prevent complications. And besides, every little bit helps, right? I will be pushing the leafy greens during this pregnancy just in case!