Goat cheese is my suggestion. I had it for the first time today and I loved it. I don't even know if you can eat it, but it tastes like cream cheese I think, and its good.

But what are tuna snails??
Curiously...

 

I think you're supposed to stay away from the soft cheeses (except cream cheese) during pregnancy because of the bacteria issues. But perhaps a good commercial and reliable source would be fine- I cheat and will still eat feta once in a while. mmmmmmmmmm

Hummus with veggies is also a good snack. Something I had to do during early pregnancy is add protien powder to a milkshake. Sometimes I could keep a milkshake down and adding the powder to it helped me nutritionally because I wanst able to get protien from foods. So perhaps if you don't gain weight fast enough you might consider adding it to your smoothies.

~Shannon

 

Tuna snails (or you could make salmon snails or pizza snails) - you make a normal biscuit dough, roll it into a rectangle, spread the filling on it - tuna salad with cheese, or salmon and mayo, or pizza sauce, tiny pepperoni and cheese,(cheeses would be grated) then you roll it up, seal the edge, cut in slices about 3/4 inch thick like for cinamon buns, bake on a cookie sheet. You can make a cheese or white sauce with lemon and dill and serve it over the salmon ones. They are great for lunch cold the next day and the freeze perfectly.

Have fun trying them.

 

bugs on a log - a piece of celery, filled with peanut butter (in first grade my class made this only we used cheese whiz - blech) and raisins stuck on the peanut butter. Very quick. I actually eat those little quacker (hahahaha, I can't figure out how to spell that - quaeker? QUAKER? KWAKER? oatmeal packets without water - but I like raw oats oddly enough. Also, if you're not near your kitchen, nutty trailmix is good. Or granola bars. I didn't know about the goat cheese thing, but it's good on crackers. And if you want something healthy and unhealthy, make guacamole with minimal salt and eat it with ripple chips. Not great for you, but a good treat. And also, you could toast an english muffin, add some guacamole, and put a perfectly round slice of tomato inside, and top with the rest of the english muffin.

Although I've never been pregnant, so I'm not the one to ask, I hope these are some good ideas for you.

 

Mmmm...these snails sound delicious, and I decided I am going to make them this week and put them in my freezer for work. (Not that this comment is helping you out at all Aimee).
Mmm...I do have some neat salad suggestions Janelle Vold sent me a while back - I'll dig them out and send you a couple!

 

so is this a blog or a martha stewart recipe page. for cryin' out loud jeepers...yah, fer sure.
-schulz-

 

OK. I never give up the chance to share a recipe. I have lots of problems with hypoglycemic symptoms when I am pregnant. In my last pregnancy I had trouble digesting anything. So my naturopath designed this recipe for me. Every morning I drank the following smoothie:

In a blender or using a hand blender combine:

2/3 block of silken tofu
14 oz can of pineapple incl. juice
4 Tbsp. ground almonds
1 cup red berries (strawberries/raspberries/blueberries/blackberries,cranberries, etc.)

This makes 2 shakes. I pour them into 2 Rubbermaid sipping bottles, carry one with me everywhere & put the other in the fridge.

OK there are all kinds of variations: Bananas, Peaches, whatever. I also add either ground flax seed or flax seed oil to increase the Omega 3 content. And I add 1 tsp. Sisu Vitamin C. powder. You can make it with yogourt instead - just find what tastes good for you.

The key thing is its portability. I just would take a sip whenever I felt that "dip" of energy. I used to carry it everywhere (and am known throughout our village for leaving my empty bottles places).It is healthier if you can grind the almonds yourself - I think the nutrient value diminishes 24 hours after grinding. But you need a coffee grinder to do it - I have ruined the blades of my blender grinding almonds in there.

I agree on the hommus deal. I make it out of chick peas or black beans or white beans. All lovely. Sometimes I throw a few dollops on top of spring salad greens to increase the protein of a salad. Hommus & avacado (either sliced or mashed) is divine on toast.

I also add protein to salad dressings by adding a dollop of hommus to my oil/vinegar salad dressings - makes it very creamy but without adding "bad" fat.

P.S. Can the potato skin person share how to make them?