Fresh Veggie Tacos + Pregnancy

If you don't follow me on Instagram {where I first disclosed this} then I guess I should announce that I'm pregnant with #3. Not only is this very exciting for the entire family but to add another layer of excitement -- we are having a girl.  With 3 males in my household and one female, this feels very balancing. 

These past few months have been really difficult due to my morning sickness and struggles to accomplish anything without feeling sick about it. So, needles to say, I've been online less than usual. 

I am however on Instagram where I have been posting lots of food pics, so if you're on IG feel free to follow me to see more of what we've been up to and eating! I will also be posting more plant-based pregnancy ideas, recipes and updates as well. So stay tuned. 

With both of my last pregnancies I craved comfort foods like mac + cheese {click link to see my recipe} or potato chips and pasta. Just anything but greens or vegetables. Ick. I couldn't even look at them or see one go into a smoothie without running to the toilet. 

This time was different. Unhealthy, overly processed, salty, packaged, fake foods grossed me out. Only fresh, hydrating, healthy food sounded good to me. I'm NOT sure why this was but I'm glad it was that way because it has helped me stay on my plant-based pregnancy regime. Normally this didn't happen until mid pregnancy after all the nausea disappeared. 

Now being in the second trimester I'm still really hungry and really tired but less sick and feeling much more normal {finally!} However, finding savory late morning and afternoon snacks and/or lunch has been somewhat of a challenge. I crave really filling savory foods more than I crave sweets. I am not usually a big lunch person. A little hummus and crackers will do or a spring roll or some veggie sushi and a green juice. Or maybe a bar or some almonds. Dinner is usually my big meal because I cook for three hungry boys and save my appetite for that.

Being pregnant means EVERY meal is my big meal. Needless to say, since I don't eat much packaged food, I have to make a lunch. Lately it's a HUGE HUGE salad topped with lime and avocado. OR whatever veggies I have in the fridge, I throw in a bowl.

Today I created fresh veggie tacos using my favorite vegan sour cream sauce from the sweet potato eggplant tacos we had the night before {see my Instagram}. Instead of a taco shell I used large lettuce leaves from my mini organic garden I have been growing {again, another IG photo}. Inside I threw in fresh spicy arugula and cilantro {from my garden}, peas, guacamole and vegan sour cream.

It was light, but also filling {because I ate 4-5 of them} and hit the spot.  



2 cups of fresh English peas

1 heaping tsp coconut oil {or spray coconut oil} 

2 pinches sea salt

fresh pepper, lots

In a frying pan, heat oil. Add peas and salt and pepper. Cook until peas are tender and cooked through. Not too wrinkly. About 4 minutes total. Stir occasionally. 


1 avocado

1 Tbls lemon juice


sea salt + pepper, to taste

In a bowl combine avocado, lemon juice, sea salt, pepper and cilantro. Using a fork mash until there are no more avo chunks. 


1/2 cup soaked cashews + 1 Tbls pine nuts soaked {at least 2 hours}

2 Tbls lemon juice

1 Tbls white miso paste

3 Tlbs nutritional yeast

3 Tbls water

pinch sea salt

Blend the above ingredients in a high speed blender like a Vitamix on high until super super smooth, with no chunks at all. You may have to add more water if your blender isn't getting it smooth enough. Just do a little at a time until mixture is nicely blended. 


5-6 large lettuce or cabbage leaves

handful fresh arugula

1/2 zucchini, made into long strips using a veggie peeler {shown above}

Meanwhile, prep lettuce leaves on a plate. Add fresh arugula and strips of zucchini. You can use whatever other fresh veggies you might have in the fridge or in your own garden. 

Add the peas, guacamole and top with a little sour cream.