I start every day with a cup of coffee. I only do one cup of coffee because I'm pregnant, so I relish it. I was a French press-a-day for myself, so I've significantly cut down. With the pregnancy, I'm supposed to drink a lot, a lot of water. During the winter, I drank decaf coffee during the day, but I'm not doing that as much anymore.
For breakfast, I had Kashi Go Lean cereal with strawberries and 1 percent milk. We've been more conscious about using milk and eggs without growth hormones through the pregnancy. We're not organic, but we're budget organic.
Then for lunch, I had a pasta salad with pesto sauce, zucchini and mushrooms. I'd made it the night before for dinner. Not much lasts in our fridge very long.
In the afternoon, I had an apple and a Greek yogurt, and then before dinner, I had some hummus with carrots and celery and pita chips. For dinner, we grilled some salmon and new potatoes and garlic and more zucchini, because we had a lot of it.
Around 11 o'clock, I got hungry again, so I had a glass of milk with a handful of Cheerios and graham crackers. I get hungry a lot.
Danielle Loveless is the co-founder of Haypenny Confections, a local marshmallow manufacturer. She and her husband are expecting their first child.