SNATCHED BY STACIE
PREGNANCY MEAL PLAN WEEK TWO
Week 2: Balanced Meals for Growth
Week 2 focuses on variety and flavor while keeping meals nutrient-rich. Iron, folate, and omega-3s remain key players in this plan, alongside easy-to-prep dishes that work for busy schedules and family dinners.
Tips for Success:
Repurpose Ingredients: Use leftover proteins or roasted veggies in wraps, bowls, or salads.
Batch Cook Grains: Prepare rice or quinoa in advance for quick sides.
Incorporate Snacks: Keep hard-boiled eggs, nuts, or fruit handy for healthy between-meal options.
Week 2 Meal Plan
Monday
Breakfast: Smoothie bowl topped with granola and sliced strawberries.
Lunch: Leftover veggie-packed turkey chili with cornbread.
Dinner: Baked cod with roasted green beans and mashed cauliflower.
Tuesday
Breakfast: Greek yogurt parfait with granola and blueberries.
Lunch: Spinach and feta (optional) wrap with roasted red peppers.
Dinner: Shrimp stir-fry with zucchini noodles and sesame soy sauce.
Wednesday
Breakfast: Whole-grain toast with almond butter and a drizzle of honey.
Lunch: Grilled chicken salad with cucumbers, tomatoes, and olive oil dressing.
Dinner: Turkey loaf with mashed sweet potatoes and steamed broccoli.
Thursday
Breakfast: Scrambled eggs with diced tomatoes and spinach.
Lunch: Tuna and chickpea salad with lemon dressing and a side of veggie sticks.
Dinner: Grilled salmon with quinoa and roasted carrots.
Friday
Breakfast: Oatmeal with almond milk, cinnamon, and a handful of walnuts.
Lunch: Turkey and avocado wrap with a side of fruit.
Dinner: Shrimp tacos with avocado, cabbage slaw, and lime crema in corn tortillas.
Saturday
Breakfast: Smoothie with almond milk, spinach, frozen mango, and protein powder.
Lunch: Leftover turkey loaf with mashed sweet potatoes.
Dinner: Veggie and lentil soup with a side of whole-grain bread.
Sunday
Breakfast: Pancakes topped with almond butter and fresh fruit.
Lunch: Leftover lentil soup with a small side salad.
Dinner: Baked tilapia with roasted Brussels sprouts and wild rice.