When Fienna Ward found out she was pregnant, one of the first things she thought about was food. “I didn’t want to overthink every bite, but I also wanted to nourish my baby and myself,” she said. That’s when her midwife suggested the Mediterranean diet—not as a weight plan, but as a lifestyle.
“I already loved olive oil and roasted vegetables,” Fienna laughed. “So it felt more like leaning in than giving up.”
Her days now begin with Greek yogurt topped with berries and a drizzle of honey. Lunch is often a grain bowl with farro, grilled zucchini, cherry tomatoes, and a few olives. Dinner is light but filling—baked salmon, sautéed spinach, and a side of whole-grain bread.
She’s also found comfort in simple rituals—her afternoon herbal tea, a handful of almonds before bed, or making a tomato-cucumber salad while the baby kicks gently inside her.
“I feel grounded eating this way,” she said. “There’s joy in the meals. It’s not about counting anything—it’s about flavor, color, and how my body responds.”
Of course, she’s listening closely to her body. “Some days I just want toast and butter. That’s okay too.” But for the most part, the Mediterranean way has kept her energized, steady, and connected to the new life growing inside her.
