Darlene’s Prego Log – Week 10

As of today I am 11 weeks, and I want to catch you up with my vegan pregnancy. From now on throughout my pregnancy I will post an update each week with what I have been up to, how I’m feeling, what my meals were for that week, my energy, workouts, cravings, and whatever else I feel like talking about.

I promise the weekly updates will be shorter than this one, but since I’m already 11 weeks in we have some catching up to do, so let’s get started!

Darlene 10 weeks pregnant

Before I found out I was 100% prego on October 12th, I was actually prepping for a bikini competition that would have been on November 12th, so I was on a plan with Team Edge—following all the workouts and converting my meal plans to vegan. The reason I decided to compete on that day was because I wanted to continue some unfinished business from last year. Last year in 2015 my goal was to compete as a vegan, qualify for nationals, and compete at nationals in November. However, in September 2015 I found out my dad was diagnosed with stage four colon cancer. I was confident my dad was going to be okay and I still continued to prep for nationals. Working out helped keep my mind distracted, but hearing about my dad getting worse did not motivate me to step on stage. So in early November I decided not to compete because I had to focus on my dad.

On November 13, 2015 I get a call from my brother who told me my dad passed away. I can’t believe I am writing this—it’s almost a year since he left us. So that is why I decided to step back on stage for the competition on November 12, 2016—to complete my unfinished business as a one-year anniversary of my dad’s passing, and then go to nationals the following week. Four weeks before I was scheduled to compete I found out I’m pregnant. With this unplanned news I couldn’t focus on competing, so I am putting that on pause for now, haha. Who knows? Maybe next year I will continue that journey… Or maybe I will wait a year and a half until I turn 35 and can compete in the masters division.

On the week of October 3, 2016 I noticed my energy was extremely low. I thought it was the lack of sleep from a camping trip, but as the days went by it was getting worse. I normally like to workout early in the morning, but I kept procrastinating and began buying energy drinks, which I normally don’t drink it. Since I was four weeks out from my show (the most important time for show prep) I needed energy to workout. Then on October 8th I had the urge to change up my dinner and add some vegan sausage to my meal—again something I don’t normally buy or crave, but I found myself walking to the grocery store to get Tofurkey.

On October 9th I really procrastinated on going to the gym, but had one of the best workouts. I hate running, but I sprinted and was happy I pushed through my fatigue (again with the help of an energy drink).

That weekend during our Date Night we decided to get a pregnancy test. (If you want to see how it all happened, our reactions, our parents’ reaction, the doctor visits, our first ultrasound, and more watch our vlog.)


Our first sonogram.

After we found out officially from the doctor on October 12th, things made sense—the random mood swings, the side pains the first two weeks of pregnancy, and my fatigue. On my seventh and eighth of pregnancy week I started to lose my appetite. I even had trouble eating my vegetables—and I love vegetables. The only thing that was pleasing for me was beans, tofu, nuts, fruits, oatmeal, trail mix, chili, and lentil vegetable soup.

My appetite has come back, but there are days I need to change up my meals and add something extra to actually eat. (The last few weeks of meals my meals are below.)

I haven’t had any morning sickness, just the fatigue on my sixth and tenth week. I haven’t even really had very many cravings—just a random tortilla chip here and there and few fun deserts.

There have really only been a few moments where I felt nauseous—mostly in the car, but each time it only lasts about 10 seconds.

During the early weeks of the pregnancy I could feel the embryo growing at night, but now it’s a fetus. My happiest moment was seeing the baby on the sonogram—seeing him/her wave and the heartbeat. It’s crazy that at eight and a half weeks the baby was 1.9cm and at 10 and a half weeks the baby doubled it’s size to 3.9cm—it’s a size of a fig! It’s also crazy to know the baby’s hands will soon open and close into fist. The bones are beginning to harden, and he/she is moving around and stretching, even though I can’t feel it.


10 weeks pregnant.

My workouts have been great! I have been going every day, but of course listening to my body. I have been doing my usual 30 minutes cardio on the elliptical or precore trainer, still keeping it pretty intense. After my cardio I do my lifting where I focus on upper body one day and lower body the next day. Although sometimes I combine both upper and lower body, or just do Pilates and stretching. I am focusing on breathing and making sure the weights I lift I don’t feel like I am straining. I am a strong girl, and I can read my body well.

So that gets us all caught up! Next week I will share my week 11 journey, including my meals and workouts.

Here is what I have been eating from Week 8 through Week 10!

Week 8

Morning: USANA brand prenatal vitamins, DHA, B12

Meal 1:
(Pre-Workout) 1/2 cup rolled oats, 1/4 cup raspberries, spinach, 6g raisins, 12g walnuts, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds
(Post-Workout) 1/4 cup rolled oats, 1/2 banana, 6g peanut butter, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds


Meal 2: Rice cake, 18g peanut butter, snap peas, carrots

Meal 3: Roasted vegetables including cauliflower, broccoli, zucchini, yellow squash, carrots, 1/2 cup beans (I tend to mix it up from lentils, white beans, and black bean), 1 TBSP nutritional yeast, Trader Joe’s chili hot sauce.
*There were times I added 2oz Explore Cuisine black bean spaghetti, but there were times I was to full to eat at all and didn’t finish the cauliflower and broccoli.

Meal 4: Fruit (either an apple, grapefruit, or orange) with a rice cake and peanut butter; or some dates with peanut butter; or homemade trail mix with sunflower seeds, raisins, almonds, walnuts, and cashews

Evening: USANA brand prenatal vitamins

Meal 5: 1/2 cup jasmine rice with 3oz tofu, 1.5oz tempeh, red, green, and yellow bell peppers, half an avocado, 1 TBSP rice vinegar
*There were times I wasn’t in the mood for warm food and wanted something cold, so I made a salad and kept the same ingredients, but took the rice out, added spinach, and ate everything raw.

Meal 6: Chocolate mousse pudding made with half an avocado, one scoop of chocolate flavored Growing Naturals rice protein, and some water

Random Snacks: Seaweed chips from Trader Joe’s and homemade maple apple cider vegan donuts


Week 9

Morning: USANA brand prenatal vitamins, DHA, B12

Meal 1:
(Pre-Workout) 1/2 cup rolled oats, spinach, 6g raisins, 12g walnuts, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds
(Post-Workout) 1/4 cup rolled oats, 1/2 banana, 6g peanut butter, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds

Meal 2: Rice cake, 18g peanut butter

Meal 3: Collard greens wrap with happy vegan “tuna” salad, delicata squash
**Later in the week I didn’t have the appetite for the squash. That squash is delicious, but lately I have been disgusted with squash! 🙁

Meal 4: 3-4oz sweet potatoes; or 1 TBSP peanut butter; or 1 cup edamame; or an apple TBSP

Evening: USANA brand prenatal vitamins

Meal 5: Black bean quinoa meatloaf with butternut squash, green beans, and cashew chipotle sauce.
** Again, later in the week I didn’t want the squash or green beans, but I LOVED the meatloaf.


Meal 6: No mood to eat—I was usually too full. Sometimes I made trail mix with raisins, sunflower seeds, pumpkin seeds, and almonds.

Randomly food this week: Whole Foods chili and/or Amy’s brand lentil vegetable soup replaced my Meal 5 after running out of black bean quinoa meatloaf during the second half of the week. (The recipe for the meatloaf is in my e-book “The Affordable Vegan Diet”.) I also made pumpkin oat raisin cookies.


Week 10

Morning: USANA brand prenatal vitamins, DHA, B12


Meal 1:
(Pre-Workout) 1/3 cup rolled oats, spinach, 6g raisins, 12g walnuts, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds
(Post-Workout) 1/2 cup rolled oats, 6g raisins, 12g walnuts, 1/8 cup mixture of hemp seeds, flax meal, and chia seeds (sometimes adding half a banana)

Meal 2: Rice cake, 18g peanut butter, carrots

Meal 3: Happy vegan “tuna” salad with 3oz tofu, and half an avocado. About halfway through the week I was tired of eating this so we changed it to a Mediterranean style wrap that included a tortilla wrap, Engine 2 brand hummus, 1/4 cup quinoa, 1/3 cup lentils, 3oz tofu, sprouts, sundried tomatoes, three cherry tomatoes, half a chopped Persian cucumber and mixed greens.

Meal 4: Random fruits—either an apple, kiwi, or mandarin. Sometimes this week I made a trail mix with raisins, sunflower seeds, pumpkin seeds, and almonds.
*I randomly ate seaweed chips this week or Go Macro bars.

Evening: USANA brand prenatal vitamins

Meal 5: Burrito bowl with 1/4 cup rice, 1/4 cup black beans, 3oz tofu, 1 cup of colored bell peppers, half an avocado, and green salsa.
*During the middle of the week I was craving taco shells, so added four taco shells to the meal.

Meal 6: Trail mix with raisins, sunflower seeds, pumpkin seeds, and almonds; or a Go Macro bar

Random food this week: The taco shells with my burrito bowls for dinner. We also went out to eat on Date Night and got vegan pizza. During the weekend we had waffles with maple syrup, vegan breakfast sausage, and a tofu scramble.