Serious Eats: Recipes
Eating for Two: Candied Pumpkin Seeds
I expected pregnancy to mean constant, overwhelming, dramatic hunger. I'm growing a human being here—where is my sandwich? This has not, however, been the case for me. After all, most pregnant women need only about 300 extra calories a day. There have been a few one or two day stretches when I could think of nothing but food, and I'm pretty sure they were tied to growth spurts for baby. But that wasn't hunger so much as a strong urge, and I hope you will forgive my lack of delicacy, to stuff my face--an urge so strong I had trouble doing anything but preparing imaginary feasts for myself as I stared blankly at my computer--that passed soon enough.
Now that my unfettered sweet-eating (which was more about lack of willpower than my condition) is (somewhat) under control, I feel as if I'm eating pretty much the same way I always have, maybe slightly healthier and with a few more wholesome snacks than usual. I don't know if this is because I was already eating a huge amount of food and somehow exercising it off (dust collected on running shoes suggests no) or because I work at home and therefore can always have one of those snacks when I get hungry. My standbys are dried fruit, almonds, peanut butter, cheese, and sunflower seeds (which I don't actually like but are full of protein). This lineup is getting a little tired, though, so I think it might be time to make some candied pumpkin seeds. They don't have that much sugar in them, and pumpkin seeds are good for everyone.
About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.