Baked Oatmeal

When I am pregnant, I tend to get really lazy about food, especially at the first.  Mostly because food, all food, makes me want to vomit.  This pregnancy, I thought I had been doing pretty good, I made sure that there was a home cooked meal on the table every night, I still made breakfast and made an effort at eating a good lunch everyday.  My morning sickness has been pretty manageable, mostly staying away until after dinner.  Until, the week before Christmas, and the lovely sickness reared its ugly head!  One night as I was laying in bed, trying not to move an inch, or I would have to make a run for the bathroom, it occurred to me that my nutrition was slipping.  We were starting to eat a little more fast food, a little more pre-packaged foods, I had purchased cereal for the Christmas break and our (my) eating was slowly slipping.  I was tired, I felt lazy and because of that I was cutting corners food wise that were mostly likely exacerbating my morning sickness and low energy.

So,

I cracked open my Nourishing Traditions book and refreshed my mind, and made a new commitment to feed my family and my pregnant body with nutrient dense traditional foods.

This morning I made one of my favorite breakfast recipes, it is so very good and chock full of ingredients that are very good for you.  In fact, there isn’t one “empty” ingredient in the whole dish.  It take a little time to make and bake, so we don’t have it often, but when we do it is always a hit.  The left overs can be kept in the refrigerator and served cold as a quick snack.