Recipes

Watermelon Lemonade Mocktail | Non-Alcoholic Summer Drink Recipe

Hot summers can be rough in pregnancy! Cool off with this yummy Watermelon Lemonade Mocktail. 

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Ingredients 

  • 3 Cups of diced watermelon
  • 1  Cup of lemonade (homemade is best!)
  • Juice of 2 lemons
  • 1-2 Cups of ice

Instructions

  • Combine all ingredients in a blender, starting with the watermelon. Add the ice in 1 cup at a time.
  • Blend until combined.
  • Serve immediately.

Cold and Flu Fighting Ginger Soup

This ginger soup in a great way to fight colds and the flu this season! It is a safe way to fight sickness during breastfeeding and pregnancy. 

Ingredients:

  • 2 inch piece of fresh garlic, sliced thin
  • 4 green onions, sliced thin
  • 2 garlic cloves, peeled and chopped
  • 3/4 cup of mushrooms, sliced
  • 6 cups of chicken bone broth or chicken stock

Instructions to Prepare:

Combine ginger, garlic and mushrooms in a pot with a small amount of the broth or stock. Simmer until the ingredients are softened. Add the rest of the broth or stock and bring to a boil. Reduce the heat to a simmer and continue to cook for 20-30 minutes. 

This soup can be stored in the fridge for a few days.

Enjoy and be well!

 

Banana Bread for Healthy Lactation

This banana bread recipe promotes healthy lactation in nursing mamas. Some of these ingredients are known for increasing milk supply.  The milk boosting ingredients are highlighted. Enjoy warm with some butter!

Ingredients

  • 2 TBS Flaxseed Meal
  • 4 TBS Water
  • 1 ¾ C Flour
  • 1 ¼ C Oats
  • Dash of Salt
  • 1 tsp Baking Soda
  • 4 TBS Brewer’s Yeast
  • 1 tsp Ground Fenugreek
  • ½ tsp Cinnamon
  • ½ C Softened Butter
  • 3 Eggs
  • 1 C Sugar or ¾ C Maple Syrup
  • 3 Medium Mashed Bananas (the riper the better!)
  • 2 TBS Milk
  • 1 tsp Vanilla Extract
  • ½ C Chopped Pecans or Walnuts (optional)

Instructions:

Preheat oven to 350 and grease a 10-inch loaf pan. Mix dry ingredients together first then blend in all other ingredients. Bake for 50-60 minutes or until a toothpick comes out clean from the center of the bread. Let cool and remove from pan.

Super Purple Lactation Smoothie

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Start your day with this yummy Lactation Smoothie! The ingredients chosen for this recipe are great for boosting your milk supply! If you are dairy free, you can add some almond milk or coconut milk instead of greek yogurt. 

1 Large Banana

1 Cup of Blueberries

1 Cup of Strawberries

1 Tsp of Flax Meal

1 Tsp of Brewer's Yeast

Drizzle of Honey

Handful of Spinach

1 Heaping Tablespoon of Plain Greek Yogurt

Combine all ingredients in your favorite blender, blend until smooth and ENJOY!

Boost Your Milk Supply With No-Bake Lactation Oatmeal Bites

No oven required for this delicious unbaked treat. Full of galactagogues, which are known for increasing milk supply, these yummy No-Bake Lactation bites are sure to be a quick and easy snack that the whole family will enjoy. 

Ingredients:

  • 1 cup of oats (old fashioned or instant)
  • ½ cup of peanut butter or other nut butter of choice
  • ½ cup of honey
  • 1 cup of coconut flakes
  • ½ cup of ground flax seed
  • ½ cup of mini chocolate chips
  • 3 tablespoons of brewer’s yeast
  • 1 teaspoon of vanilla

Directions:

  1. Mix all ingredients together
  2. Refrigerate for one half hour
  3. Roll into bite-sized balls
  4. Roll balls in coconut flakes 
  5. Enjoy!
  6. (Store leftovers in an airtight container in the refrigerator)

Recipe transcribed from: TeenToddlerNewborn.com

Make your Own Pizza with Quinoa Crust

Quinoa Pizza Crust Recipe

Ingredients

  • ¾ cup quinoa, covered by 1" of water and soaked for 6 - 8 hours (or overnight)
  • ¼ cup water
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Instructions:

Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours. Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside. Thoroughly rinse quinoa, then add to a blender. Add the ¼ cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy. Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes in the pan, transfer cutting board and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

Transcribed from: Alyssa Rimmer

Blueberry Lemon Poppy Seed Protein Muffins

Blueberry Lemon Poppyseed Protein Muffin
  • ½ cup + 2 tbsp (56g) coconut flour (measured correctly)
  • 2 scoops (84g) vanilla whey protein powder 
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (8g) poppy seeds
  • 1 tbsp (5g) lemon zest (about one medium)
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¼ cup (60mL) agave syrup
  • 3 tbsp (45mL) freshly squeezed lemon juice (about one medium large)
  • ½ cup (120mL) unsweetened vanilla almond milk (or any milk)
  • 1 cup (140g) fresh blueberries

Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.

Whisk together the coconut flour, protein powder, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the blueberries.

Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.

Notes:

This recipe was specifically designed for whey protein powder. Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder than the one linked to in the recipe above, you may need to add more protein powder if the batter is too wet OR more milk if the batter is too dry. Do not substitute plant-based protein powder; it tends to be much more absorbent and will most likely result in dry, crumbly muffins.Frozen blueberries may be substituted for the fresh. To do so, reserve 1 tablespoon of the coconut flour and protein powder mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes.These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.

Transcribed from: Amy’s Healthy Baking

Baked Chicken Parmesan Over Zucchini Noodles

Baked Chicken Parmesan

This recipe is perfect for a cozy evening inside as the weather gets cooler. What I love about this dish is that it is hearty and protein rich and the zucchini noodles get some veggies in! Feel free to substitute whole wheat pasta if you aren't a fan of zucchini. 

Ingredients

•    2 tablespoons olive oil, divided
•    1 tablespoon chopped
•    Fresh thyme
•    6 garlic cloves, thinly sliced and divided
•    1 shallot, thinly sliced
•    1 pound heirloom tomatoes, chopped
•    ½ cup dry white wine
•    ½ teaspoon kosher salt, divided
•    ½ teaspoon black pepper
•    2 eggs, lightly beaten
•    4 (4-ounce) skinless, boneless chicken breast cutlets
•    1 teaspoon garlic powder
•    Cooking spray
•    4 medium zucchini
•    2 ounces fresh mozzarella cheese, very thinly sliced ½ cup torn basil leaves, divided

Instructions

  • Preheat oven to 425°.
  • Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
  • Sprinkle chicken cutlets with the garlic powder and place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
  • Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.
  • Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
  • Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.
  • Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Recipe transcribed from: Betsy Life

15-Minute Pregnancy Chili

Pregnancy Chili

It is officially fall, mamas, and with fall comes cooler weather, changing leaves, football and chili! Here’s a super easy and quick recipe that calls for turkey instead of beef. It’s the perfect, simple dish for your pregnant belly and your family too!

Ingredients:

  • 1 pound of ground turkey
  • ½ cup of chopped onion
  • 16 ounces of pinto beans, drained and rinsed 
  • 28 ounces of chopped, stewed tomatoes 
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin powder
  • ½ cup of salsa

Directions:

  1. In a large pot, brown turkey with chopped onions
  2. Add beans, tomatoes, garlic, chili powder, cumin and salsa to turkey mixture
  3. Cook until hot
  4. Serve chili with corn bread, cooked rice or on top of a baked potato.
  5. Sprinkle with cheese to taste.

Recipe transcribed from: food.com

 

Blueberry Pancake Smoothie Full of Pregnancy Essentials

Blueberry Pancake Smoothie

Breakfast or dessert-take your pick! This delectable smoothie is not only tasty but full of pregnancy essentials like protein and calcium. Not a fan of blueberries? Swap the blueberries out for strawberries or raspberries for an equally delicious treat.

Ingredients:

  • 1 cup of reduced-fat milk
  • 2/3 cup of reduced-fat plain Greek yogurt
  • 1 ¼ cups of frozen blueberries
  • ½ teaspoon of vanilla extract
  • 1/8 teaspoon of ground cinnamon
  • 2 tablespoons of pure maple syrup

Directions:

  1. Place ingredients in blender.
  2. Cover and blend until smooth, about 30 seconds.
  3. Serve and enjoy!

Recipe transcribed from: Parents.com

Red and Green Veggie Frittata

Veggie Frittata

Feeling bored with your usual breakfast? Whether you’re pregnant, hoping to be pregnant or postpartum, this Red and Green Frittata is loaded with essential nutrients like protein, fiber, calcium, Vitamin C and potassium. The best part is this recipe should leave you with leftovers for lunch!

Ingredients:

  • 6 cups of bite-size broccoli florets
  • 8 large eggs
  • ¼ cup of milk
  • ¼ teaspoon of salt
  • ¼ teaspoon of freshly ground pepper
  • 1 red bell pepper, cut into ¼ inch thick slices
  • 1 cup of grated white cheddar or fontina cheese, divided
  • 4 tablespoons of grated Parmesan cheese, divided
  • 2 teaspoons of olive oil

Directions:

  1. In a large pot, bring water to a boil. Add broccoli and cook until tender for approximately 2 minutes. Drain well.
  2. Preheat the oven to 350 degrees. Whisk eggs, milk, salt and pepper in a large bowl. Stir in broccoli, red pepper, ¾ cup of cheddar cheese and 3 tablespoons of Parmesan cheese.
  3. Heat oil in a 12-inch, ovenproof, nonstick frying pan over medium-high heat. Pour egg mixture into pan and reduce heat. Cook for 3 minutes to set the bottom on the frittata. 
  4. Sprinkle top with remaining ¼ cup of cheddar and 1 tablespoon of Parmesan cheese.
  5. Transfer pan to oven and bake until the frittata is set and appears slightly puffed up. Approximately 15 minutes.
  6. Allow to cool for 5 minutes in the pan and then loosen edge with a spatula. Slide onto large plate and cut into wedges.
  7. Serve warm and enjoy!

Recipe transcribed from: the BUMP

Garlic Chicken Fried Brown Rice

Fried Brown Rice and Chicken

Pregnant and craving some Asian fusion for dinner? Cooking this dish at home is a great way to ensure that all the ingredients are nutritious and delicious for you and your baby-to-be! A great source of fiber, protein, potassium and vitamins A and C, this dish is sure to be a crowd-pleaser for the whole family.

Ingredients:

  • 2 tablespoons of vegetable oil, divided
  • 8 ounces of boneless, skinless chicken breast, cut into strips
  • ½ red bell pepper, chopped
  • ½ cup of green onion, chopped
  • 4 cloves of garlic, minced
  • 3 cups of cooked, brown rice
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of rice vinegar
  • 1 cup of frozen peas, thawed

Directions:

  1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. 
  2. Add chicken, bell pepper, green onion and garlic.
  3. Cook and stir until the chicken is cooked through, approximately 5 minutes.
  4. Remove chicken and set aside. Keep warm.
  5. Heat the remaining oil in the same skillet over medium-high heat and add rice. Cook and stir to heat thoroughly. 
  6. Stir in soy sauce, rice vinegar, peas and continue cooking for 1 minute.
  7. Add chicken back to the skillet and stir to blend with rice. Heat thoroughly. 
  8. Serve and enjoy! 

Recipe transcribed from: allrecipes.com

Red Lentils with Sweet Potato and Apricots

Red Lentils

Want to increase your milk supply, combat fatigue and get a large dose of your daily vitamins all in one serving? Try this delicious, Moroccan-inspired stew complete with vitamins A and C, potassium, and complex carbohydrates. Apricots are also known for increasing your body’s prolactin production which is the hormone responsible for signaling your body to make more milk. Another great benefit of this dish? Purée the leftovers and make baby food!

  • 1 tablespoon of olive oil
  • 1 cup of chopped onion
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of ground cinnamon
  • 3 cups of water
  • 1 cup of red lentils
  • 1 medium sweet potato, peeled and cut into half-inch cubes
  • ½ cup of chopped dried apricots
  • 1 teaspoon of grated fresh ginger
  • ¼ teaspoon of salt
  • ¼ cup of fresh cilantro

Instructions:

  1. Heat oil in a medium pot over medium heat. Fry onion for 6 to 8 minutes, stirring frequently or until browned. 
  2. Add cumin and cinnamon and sauté for one minute or until spices are fragrant.
  3. Add water, lentils, sweet potato and dried apricots. Bring to a boil, cover pot and simmer over medium heat for 20 minutes or until sweet potato is tender and lentils have broken down completely. 
  4. Add ginger and salt and simmer for two minutes.
  5. Serve over rice and garnish with cilantro

** To create baby food from the leftovers, set aside one cup of mixture prior to adding ginger and salt and puree in a food processor.

Recipe transcribed from: Today's Parent

 

Pregnancy Nachos Loaded with Fiber, Calcium, Protein and Folate

Pregnancy Nachos

You probably didn’t think it was possible that someone would recommend nachos as a healthy food while you are pregnant. It sounds just about as likely as your midwife recommending you visit the McDonald’s drive-thru. But, believe it or not, these nachos are actually healthy. Loaded with fiber, calcium, protein and folate, here’s how to feel like you’re cheating without actually cheating.

Ingredients:

  • 1 ounce of corn chips
  • 1/3 cup of kidney beans
  • 2 tablespoons of chopped olives
  • 1/4 cup of shredded reduced-fat cheese
  • 1/2 cup of shredded lettuce of your choice
  • 3/4 cup of chopped tomatoes
  • 1/3 cup of fresh salsa
  • 1/2 cup of non-fat Greek yogurt

Directions:

  1. Layer corn chips with kidney beans, olives and shredded cheese on a baking sheet.
  2. Bake in oven or toaster oven for approximately 10 minutes or until cheese is melted.
  3. Top with shredded lettuce, tomatoes, salsa and Greek yogurt.
  4. Enjoy

Recipe transcribed from: Parents.com
 

 

Curry Egg Salad Wraps

Curry Egg Lettuce Wrap

Choline, Vitamin E and folate are just a few of the essential prenatal nutrients that you will find in this tasty variation of a lunch time classic. Want to add some carbohydrates and fiber? Simply modify the recipe to include whole grain toast in lieu of lettuce leaves.

Ingredients:

  • 6 large eggs
  • 3 tablespoons of nonfat Greek yogurt
  • 3 tablespoons of light mayonnaise
  • 1 teaspoon of Dijon mustard
  • ½ teaspoon of curry powder
  • Pinch of salt and pepper
  • 1 celery stalk, diced
  • ¼ cup of finely chopped radishes
  • 2 tablespoons of finely chopped red onion
  • ¼ cup of sunflower seeds
  • ¼ cup of chopped fresh parsley (or dill, chives or cilantro)
  • 8 large Bibb, Boston or Butter lettuce leaves

Directions:

  1. Place eggs in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat. When water reaches a boil, immediately cover saucepan, remove from heat and let sit for 12 minutes.
  2. Remove eggs from saucepan and place in ice water for 3 minutes. When cool, rinse under cold water and peel. Chop eggs coarsely.
  3. Stir together Greek yogurt, mayonnaise, Dijon mustard, salt, pepper and curry powder in a large bowl and add chopped eggs once blended.
  4. Add the celery, radishes, red onion, parsley, and sunflower seeds and blend everything together. 
  5. Divide egg mixture among lettuce leaves and roll to create wraps.
  6. Serve and enjoy!

Recipe transcribed from: fitPREGNANCY