Health Snack

Mango Margarita Mocktail

Mango Margarita Mocktail

No need to feel left out of the party while you are pregnant. Mocktails are a great way to enjoy a pregnancy approved special treat and cool down from the summer heat. This Mango Margarita is easy to make and contains ginger which is a great way to soothe that prenatal nausea. Cocktail umbrella is optional!

Ingredients:

  • ¼ cup of mango juice
  • ¼ cup of grapefruit juice
  • 1 teaspoon of grated ginger
  • 1 tablespoon of lime juice
  • 4-6 raspberries (or 2 strawberries)
  • 1 lime wedge for garnish
  • Ground granola for garnish
  • Several ice cubes

Directions:

  1. Run lime wedge around the rim of glass. Dip glass in ground granola.
  2. Muddle raspberries or strawberries at the bottom of glass and pour in lime juice. 
  3. Add grated ginger, mango juice, grapefruit juice and ice.
  4. Stir and enjoy.
    • You can also blend ingredients in a blender for a more smoothie like consistency.

Recipe transcribed from: fit PREGNANCY

Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes

There are ways to feel like you are indulging during pregnancy and still be healthy! These Vegan Blueberry Pancakes are a delicious and hearty breakfast treat that are packed with pregnancy essentials like fiber, folate, calcium and protein. 

Ingredients:

  • 1 1/3 cups of plain, unsweetened soymilk
  • 1 tablespoon plus 1 teaspoon of fresh lemon juice
  • 2 tablespoons of ground flaxseed
  • ¼ cup of hot water
  • 1 1/3 cups of whole-wheat pastry flour
  • 2/3 cup of cornmeal
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2 cups of blueberries 
  • 1 cup of pecans, toasted and coarsely chopped
  • Canola oil

Directions:

  1. Whisk together soy milk and lemon juice in a large mixing bowl. Let mixture sit for 5-10 minutes to thicken into a buttermilk-like consistency.
  2. Stir ground flaxseed and hot water together in a small bowl. Allow to sit for 5-10 minutes to thicken. 
  3. Add flaxseed mixture and canola oil to the bowl with the buttermilk and whisk to combine.
  4. Whisk together flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. 
  5. Stir dry ingredients into wet ingredients until combined and fold in blueberries. If batter is too thick, add additional soy milk to thin. 
  6. Heat a cast-iron skillet or nonstick griddle over medium heat. Once pan is hot, brush with a thin layer of oil. Spoon ¼ cup of batter onto the griddle for each pancake. 
  7. Cook for 2 minutes, until batter begins to bubble and the bottoms are golden brown.
  8. Repeat with remaining batter.
  9. Top pancakes with a sprinkle of pecans, any extra blueberries and a dusting of confectioner’s sugar.
  10. Enjoy!

Recipe transcribed from: fit PREGNANCY and baby

Spinach and Banana Muffins for Toddlers

Spinach & Banana Muffins for Toddlers

If you have a toddler, you know that getting them to eat their vegetables can sometimes be a challenge. Moms and dads often have to get creative to ensure that their little ones are getting all their essential vitamins and nutrients. One great way to do this is by disguising veggies in a yummy treat. Try this low-sugar, high nutrient recipe for Spinach and Banana Muffins that is sure to have your toddler asking for more!

Ingredients:

  • ½ cup of unsweetened applesauce
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 2 cups of fresh organic spinach (uncooked)
  • 1 ripe banana
  • 1/3 cup of organic pure maple syrup
  • 2 tablespoons of coconut oil
  • 1.5 cups of whole wheat flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt

Directions:

  1. Preheat oven to 350.
  2. Put first seven ingredients in a blender or food processor and blend.
  3. Combine remaining dry ingredients in a small mixing bowl.
  4. Add spinach mixture from blender to the dry ingredients.
  5. Slowly mix dry ingredients into spinach mixture until combined using a spoon or spatula. (If too dense, add a splash of milk. Should resemble pancake dough.)
  6. Scoop batter into greased muffin tins.
  7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
  8. Enjoy!

Recipe transcribed from: The Tribe Magazine