Meat Problems(5 Posts)
This is my second pregnancy but during my first i suffered with terrible nausea without vomitting, now im suffering with the same but have found my trigger, meat. I am quite a healthy eater so fruit and veg are a big part of my diet but meat is too. I take it out of the freezer to cook for myself and my husband but as soon as i see it or smell it, i feel horrendous.
I can't not cook meat as my husband is definately a meat eater and not big on veg so i am struggling with what to do. I really dont know if it is normal to go off meat but someone please help.
If it is making you feel ill, then give your self a break -your husband can prepare his own meat elsewhere if he really cannot cope without for a few weeks.
Absolutely agree with scurry. Cut it out until you feel better, and your husband can lump it - in fact he may find that he doesn't need meat so much after all. Just make sure you're getting enough protein - I have a great chickpea curry recipe if you want, my meat-loving husband loves it.
that would be great thank you. Im sure he would be okay with preparing his own food i just dont like him in my kitchen , he feels he has to use every possible utensil there is.
But if you see it or smell it you'll feel ill right? I've found that I can smell stuff even through closed doors with my pregnancy super-nose. I'd just tell him that you can't have it in the house, and that you'll be going veggie for a few weeks until you're feeling yourself again but that you don't mind if he wants to go out somewhere and have a burger on his own. I mean, you are the mother of his future child right, he can deal with it.
Amazing chickpea curry recipe - this serves 2, so I always double it because it's even better the next day. I usually put in 3 chilis to make it really spicy, double all the spices (at least), and serve it with rice, naan bread, spicy lime pickle and a good dollop of plain greek yoghurt or raita. It's particularly nice on a rainy day so I may make it myself tonight!
1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
Thumb-sized piece of ginger, minced or grated on a microplane
1 or 2 small chilis
2 large tomatoes, chopped or a tin of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 a lemon, squeezed
2 tins chickpeas, drained
2 tablespoons minced coriander
1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/2 a tin's worth of water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2. If you want, you can purée the mixture with a stick blender or food processor until smooth (but I never bother). Return to medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water if needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in coriander, adjust salt as needed.
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