As the all-star health and food blogger behind Healthy Tipping Point, Caitlin Boyle sticks to a vegetarian, mainly gluten-free, half-organic, whole foods diet. Though she's now eating for two, Boyle's daily grub is still full of nourishing fruits and veggies.
"I'm 17 weeks pregnant, and my doctor instructed me to eat about 200-300 extra calories per day, plus whatever I burn off from exercise," she says. "So far, I've gained 6.5 pounds, as I should have. One thing I'm trying to do is eat a variety of foods and tastes, as some research suggests that you can influence your baby's developing taste buds."
Check out Boyle's visual food diary of everything she ate in a 24-hour period, which also happened to be the day of her third wedding anniversary, and follow her on Twitter for more healthy meal ideas.
Breakfast: Egg Quiche, Toast, and Fruit
"I had two pieces of toast with jam, a banana, and half a grapefruit
with two egg mini quiches, which contained vegetarian sausage, goat cheese, arugula, and olives."
Lunch: Side Salad
"For lunch, my husband and I went to an Indian restaurant
. I ordered a side salad to start and tasted the restaurant's two trial dressings."
Lunch: Vegetable Korma with Rice
"I also had the Vegetable Korma with rice. I had about three times what is shown here. Normally, I would have an afternoon snack, but lunch was so big that I didn't need one."
Dinner: Warm Kale Salad
"For dinner, we went out again to a vegetarian restaurant to celebrate our anniversary. I ordered the Warm Kale Salad, which had kale, beets, carrots, craisins, goat cheese, and some sort of dressing.
"I also picked at my husband's potatoes!"
Late-Night Snack: Greek Yogurt with Banana
"Last but not least, right before bed
I ate Greek yogurt, puffed brown rice, and a banana."
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