Having grown up in New England, fall is by far my favorite season. Summer is a very close second - especially with winters as cold as they are - but there is just something about sunny, cool, fall day that is hard to beat. I feel super fortunate that my final months of my pregnancy have taken place in September and October because I felt great all summer long, and now I can just do some nesting in my leggings, with my crock pot, and sweat half as much as I did just 3 months ago.
With just a few days to go until Baby Tallents’ arrival, I’ve been trying to make a few things that I can either freeze for the first week we’re home or - let’s be honest - that I can eat now. Baby T has dropped and is sitting low, so I have a little more room in my stomach and I’m back to wanting to eat 17 times a day. I’ve done my best to keep healthy snacks in the house so I can stick to eating unprocessed foods that are high in the nutrients I need. I’ve always been a huge sucker for fall recipes and will try anything pumpkin, so I have a few go-to snack recipes that are filled with protein, healthy fats and fiber, as well as essential nutrients for fertility, pregnancy and beyond, such as folate (for healthy brain and spinal cord development), calcium, manganese and beta-carotene (for healthy bone growth) and iron (for increased blood supply and baby’s blood development). Not to mention, they have under 5 main ingredients, are super easy and adjustable and are made using real, whole foods.