This post could have also easily been titled: {keeping it all down} Weird things nauseous pregnant people eat, but I thought I’d keep this recipe true to its roots in my repertoire of nostalgic dishes from my time living in Mexico in 2003.
But yes, in case you were wondering, I am expecting our third child.
Unlike my first two (relatively easy) pregnancies, this time around I am plagued with around the clock stomach upset and exhaustion which has resulted in a whole lot of nothing happening in the rest of my life. I suppose in a way this is actually helping me stick to my goal of simplifying my life a little, since The Nausea has basically cleared my social schedule. Unfortunately, it has prevented me from cooking anything exciting and completely stalled my garden planning and planting, with the exception of a few small things.
#1, I am eating a LOT of sprouted almonds and cashews. They are mild, slightly sweet, nutritious and thankfully stay down most of the time. If you haven’t tried these before, you should! It is SO simple, directions here for almonds. The process is basically the same for cashews.
#2, My garlic is up! This is super exciting because I have never grown garlic before. With all of Dianna’s tips, though, I was confident to try something new and last fall we planted 60 bulbs in a freshly tilled bed of less-than-optimal soil. Because the bed wasn’t really properly prepared (our soil is very sandy and acidic, we should have added compost and/or better soil), I doubted that much would happen but I am pleasantly surprised to see no less than 60 little shoots reaching into the unseasonably warm air.
baby garlic
I hope that by the time my garlic scapes are beautifully curled and ready for cutting I’ll be ready for something a little more flavorful. Remember Garlic Scape Week 2011? YUM.
In the meantime, I’m limited to simple foods – simple flavors, simple smells, simple to prepare.
When I lived in Mexico, we ate molletes most often for breakfast, sometimes for late night supper. Recently, I’ve been having molletes for breakfast, with a fresh-from-the-coop scrambled egg and OJ. On a normal day, I’d also have a big scoop of homemade salsa on this plate but that’d put me over the edge right now.
breakfast
Making molletes is so easy I’m almost embarrassed to be sharing this “recipe”. Hopefully you’ll forgive my simplicity and try these out – they really are good!
METHOD:
Start with a nice crusty roll, like a portuguese roll or preferably bolillo, if you can find it.
crusty roll
Cut the roll in half, lengthwise. Open up a can of refried beans (I like the vegetarian kind, but there are tons of options out there). Spread about 2 tablespoons of beans onto each half the roll.
queso
Find some soft melting cheese. Queso blanco is best, mozzarella is good too. Grate up about an ounce and sprinkle it over the beans.
ready to bake
Broil at 400 degrees in the oven or toaster oven (my preference) for about 5-8 minutes, or until the beans are warm and the cheese is melted.
If you’re not on The Nausea diet, top with fresh avocado slices and salsa and enjoy!
Yum. Congrats on your pregnancy! I was more nauseous during this second pregnancy (due early August) than the last one, too. Cheese pizza was my go to. But – now that I’m in my second trimester, mexican food has pretty much become my favorite. Good thing Ben’s not picky.
Thanks for the recipe!
Congratulations! I love this easy meal idea and I think my picky preschooler would actually eat them. Also, totally off topic, but I LOVE the rooster glass in the photo.
Congrats again Liz! I’m sorry to hear you’ve been feeling so sick though – I hope it passes soon. This looks like a breakfast of champions
Congrats on the new addition to the family!
Congatulations! Way to turn feeling nauseous into a great recipe cant wait to try it. Hang in there and keep the great food ideas coming im sure there are plenty of new to be mamas who could use some tips!