In the past couple of months I scoured the internet for the recipe for a high-protein drink that was a daily fixture of my pregnancy diet. My weight just before pregnancy was 102 pounds. I was vegetarian at the time, and I had a very difficult time gaining weight on my diet of tempeh, tofu and bean diet verging at times on veganism. At my early check-ups my doctor, worried about my vegetarianism, once said that I was taking a risk that my baby would be in the lowest weight percentile.
Häagen-Dazs ice cream was part of my prescription for weight gain and I ate it often. So much so that I remember telling people that I never thought that I would consider eating ice cream (one of my favourite foods) a chore. Just goes to show you what a MUST will do to make something normally pleasurable, seem less so. Funnily enough, my son just loves Häagen-Dazs ice cream and stocks up on it when it goes on sale at Sobey’s, which seems to happen fairly regularly.
Last Saturday at a 50th birthday party for a friend, I noticed a copy of Laurel’s Kitchen, the very book from whence the recipe for the high-protein drink came. My copy had disappeared in my years of living in co-op houses. The birthday girl agreed to lend me the book. I don’t think the newer version has this recipe. So, ta-da . . . straight from a very yellowed copy of Laurel’s Kitchen, A Handbook for Vegetarian Cookery and Nutrition is my memory lane recipe.
High-Protein Blender Drink
- 3 tbsp. whole soy powder
- 3 tbsp. non-instant skim milk powder
- 1/2 ripe banana
- 1 heaping tablespoon peanut butter
- 1 cup fresh skim milk
- 1 tbsp. toasted wheat germ
- 1/2 teaspoon torula (I use brewer’s yeast)
- 1/2 teaspoon carob powder
Authors, Laurel Robertson, Carol Flinders and Bronwen Godfrey
Before I knew I was pregnant, I developed an aversion to coffee. I view this as an example of the laws of the body taking hold. Near the end of the second trimester I began craving meat. It was quite a shock to my meat-eating husband when I nibbled on some Italian sausage he was frying. From there, I never looked back and to be honest, I get sick far less than when I was a vegetarian. To each his own, I’m convinced, is the way with diet. For me, blood sugar stability seems to work better on a high protein meat diet.
I gained about 23 pounds, my son was 7 pounds 10 ounces and it took three months to get back to my pre-pregnancy weight. Due to the heavy demands of breastfeeding, I went under my pre-pregnancy weight by 4 pounds to a very skinny 98 pounds in year one of motherhood.
My son was never keen on bananas except when served in a quickie-kid version of the high-protein drink. I used to make this for him when he insisted that he did not want breakfast.
- 1 banana
- 1 tablespoon chocolate milk powder
- 1 cup milk
- 2 tablespoons peanut butter
When he was a teen he wanted to weigh more than could reasonably be expected of the son of two very lean parents. I used to supplement his drink with skim milk powder. I can’t remember why, but I did not tell him this, and he never noticed.
Proving my doctor’s fears were unfounded, my one-and-only has grown to be over 6 feet tall, nearly a foot taller than his mom and a couple of inches taller than his dad.
Voila! I give you the mostly-vegetarian baby at 23 years.