Watermelon Lemonade Mocktail | Non-Alcoholic Summer Drink Recipe

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



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


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

Escarole White Bean Soup with Chicken Meatballs

Escarole White Bean Soup with Meatballs

A hot bowl of soup is always a great comfort food but when better to feel warm and cozy than when you are pregnant over the course winter! Try this delicious Escarole White Bean Soup with Chicken Meatballs which is chock full of nutrients like beta carotene and folate--two must haves during pregnancy! 


1  pound of ground chicken breast

1  large egg

½  cup of bread crumbs

¼  cup of grated Parmesan cheese

2  teaspoons of dried thyme

2  cloves of garlic, minced

Salt and pepper, to taste

2  teaspoons of vegetable oil

1  onion, chopped

4  cups of reduced-sodium chicken broth

1  tablespoon of dried sage

½  teaspoon (or more) of dried red chili flakes (optional), to taste

1  19-ounce can of cannellini beans

1  head of escarole, chopped

2 tablespoons of extra-virgin olive oil


1) In a large bowl, mix ground chicken, bread crumbs, egg, cheese, garlic, salt, pepper and dried thyme. Form into tablespoon-sized meatballs.

2) Heat 2 teaspoons of vegetable oil over medium heat in a large sauce pan. Add onion and cook for 3 minutes. Then add broth, chili flakes and sage and bring to a boil. Gently drop in meatballs and allow to simmer for 10 minutes. Stir in escarole and beans and simmer for 5 more minutes.

3) Ladle into serving bowls and garnish with olive oil and black pepper.

4) Enjoy!

Recipe transcribed: Fit Pregnancy

Blueberry Waffle or Pancake

Blueberry Pancakes

This blueberry waffle or pancake is a great breakfast option for the first trimester when carbs seem like the only food you can stomach with morning sickness. It might taste like a decadent treat but fortunately this recipe is also full of nutritious ingredients like whole grain oats, antioxidants, protein and healthy fats. Recipe yields one pancake or waffle-- just enough for mom!


  • 1/2 cup of old fashioned rolled oats
  • Pinch of sea salt
  • 2 teaspoons of sugar or raw honey
  • 1/2 teaspoon of baking powder
  • 1 egg
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of grated lemon zest (optional)
  • 2 tablespoons of milk
  • 1 teaspoon of extra virgin olive oil or melted butter


  • ½ cup of frozen blueberries
  • 1 teaspoon of maple syrup


1) Preheat griddle for pancake or waffle iron for a waffle.

2) Combine oats, salt, sugar or honey, and baking powder in a blender and pulse until mixed. 

3) Add egg, vanilla, lemon zest, milk, and oil or butter to the mixture and blend for 30 seconds until well-blended. 

4) Allow batter to sit for 8-10 minutes.

5) Pour batter onto waffle iron or griddle and cook until golden brown.

6) Microwave blueberries in a bowl for 1 minute. Add maple syrup and stir.

7) Drizzle topping onto waffle or pancake and enjoy!

Recipe transcribed from:

Cranberry Orange Buttermilk Scones

Craving carbs during your pregnancy? Whip up this tasty breakfast treat that is sure to satisfy your morning hunger pangs! This guilty pleasure recipe does have some redeeming nutritional value, believe it or not. The citrus from the orange zest may help alleviate morning sickness discomfort and cranberries prevent UTIs which are common during pregnancy.


  • 2 cups of all-purpose flour
  • ¼ cup and 2 teaspoons of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • ¾ cup dried of cranberries
  • ⅔ cup and 2 tablespoons of low-fat buttermilk
  • ¼ cup of canola oil
  • 1 tablespoon of grated orange zest
  • 1 large egg


1. Preheat oven to 400°.

2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add cranberries and stir.

3. In a separate bowl, whisk ⅔ cup of buttermilk, oil, zest and egg. Combine with flour mixture and stir. 

4. Spread mixture onto floured surface and knead thoroughly. Flatten mixture to a 9-inch round. Use a 2-inch wide glass to cut six scones from mixture. Combine leftover dough and repeat. Place on baking sheet and sprinkle with remaining buttermilk and sugar.

5. Bake 10 minutes until golden brown. 

6. Cool scones on wire rack and then serve and enjoy!

Recipe transcribed from:

Fit Pregnancy - Cranberry Orange Buttermilk Scones

Chicken Soup for your Pregnant Soul

Feeling under the weather? As we wrote about, nothing is worse than being sick and pregnant! Try this easy, healthy chicken soup recipe for you and your family. It will be sure to warm your body, soothe your throat and satisfy your tummy!


  • 1 whole rotisserie chicken
  • 2 quarts of low sodium chicken broth
  • 1 small bunch of fresh parsley
  • 1 teaspoon of extra virgin olive oil
  • 2 cups of chopped onion
  • 1 cup of chopped carrot
  • 1 cup of chopped celery
  • 4 teaspoons of lemon juice


1) Remove skin from chicken and discard.

2) Carve meat from breasts, thighs and drumsticks and place in large pot.

3) Add broth and parsley and cook on high heat bringing to a boil.

4) Let simmer while preparing remaining ingredients.

5) Heat olive oil in a different large soup pot and add onion, carrot and celery.

6) Cook over medium heat and stir often for 10-15 minutes or until vegetables are soft. 

7) Place strainer over vegetables and carefully pour stock in from other pot. Discard any remaining bones and parsley.

8) Add chopped chicken and lemon juice and continue to heat and stir.

9) Add salt and pepper to taste.

10) Serve and enjoy!

Suggestions to spice it up!

  • Simmer broth with herb mix to infuse with flavor (e.g. sage, thyme and rosemary).
  • Add whole grains such as brown rice, couscous or quinoa while soup is simmering.
  • Add other frozen veggies to cook while soup is simmering (corn, peas, broccoli, green beans, etc.).
  • Add black beans or diced tomatoes.
  • Add grated parmesan or pecorino to each bowl before serving.
  • Add whole wheat pasta (great mom hack for picky toddlers).

Recipe transcribed from: 

Fit Pregnancy

Oatmeal Chocolate Chip Lactation Cookies


As a new breastfeeding mom, you may be eager to find ways to increase and maintain your milk supply. What better way to do so than by enjoying a warm batch of oatmeal chocolate chip cookies fortified with ingredients to give your supply a boost!


  • 1 cup of butter
  • 1 cup of sugar
  • 1 cup of firmly packed brown sugar
  • 4 tablespoons of water
  • 2 tablespoons of flax seed meal
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 3 cups of oats
  • 1 cup of chocolate chips
  • 2-4 tablespoons of brewers’ yeast


  • Preheat the oven to 350 degrees.
  • Mix water and flaxseed meal and let sit for 3-5 minutes.
  • Beat butter with brown and white sugar.
  • Add eggs and mix.
  • Add flaxseed mixture and vanilla and beat.
  • Sift flour, baking soda, brewers’ yeast, and salt and add to butter mix.
  • Stir in chocolate chips and oats.
  • Scoop even portions onto a baking sheet.
  • Bake for 12 minutes.
  • Let cool and remove from baking sheet.
  • Recipe should yield 4.5 dozen cookies. Don’t enjoy them all at once!

Check out some other great recipes!

Macaroni with Goat Cheese, Spinach and Sausage for Nursing Moms

Macaroni w/ Gooat Cheese

Looking for a nutrient-rich, yummy recipe for that hearty nursing appetite you have? Try this delicious macaroni dish that is chock full of calcium, folates and protein-all things that breastfeeding moms need in order to nourish their own bodies while providing nutrition for baby.  


¾ pound whole wheat macaroni pasta

1-2 cooked and cubed sausages

1 bunch of rinsed and dried spinach, chopped

½ cup crumbled goat cheese

½ small red onion, diced

2-4 tablespoons of olive oil

Salt to taste


1) Bring a large pot of water with a dash of salt to a boil.

2) Over medium-high heat, warm the oil in a skillet and add sausage, stirring regularly for 5 minutes.

3) Add onion to the sausage and oil and stir for 3 minutes. Then stir in spinach until wilted.

4) Once the water has boiled, cook the whole wheat pasta until al dente.

5) Drain pasta, saving one cup of water from the pot.  

6) Add pasta and ½ cup of pasta cooking water to the skillet and stir over medium heat until liquid is absorbed.

7) Add goat cheese and stir until creamy.  Use the remaining ½ cup of pasta cooking water if necessary to achieve desired creaminess.  

8) Stir and serve immediately. 

*Note* This recipe is not intended for pregnant moms as it contains goat cheese which is considered a soft cheese.  However, even if you’re not pregnant, it’s always a good idea to check the ingredients to ensure your cheeses are made from pasteurized milk.  To learn more about what foods are not safe during pregnancy, click here.

This recipe was transcribed from:

Recipe ~ Summer Garden Pasta Salad

Summer Garden Pasta Salad

Nothing says summer like a healthy pasta salad packed with yummy, farm fresh vegetables.  Pasta salad may be one of those foods that you don’t want to pick up premade from the store while pregnant since you won’t know all of the ingredients.  Fear not though, here is a delicious, healthy, pregnancy-approved pasta salad recipe for your next summer barbecue!


8 ounces of whole-grain pasta, cooked and chilled

¼ red onion, chopped

¼ cup of fresh herbs of your choice (basil, thyme, tarragon, parsley)

5 cups total of the following veggies:

Green beans, blanched

Broccoli florets, blanched

Eggplant, cubed and sautéed in olive oil and salt

Spinach, chopped

Bell peppers, chopped

Zucchini, cubed

Summer squash, cubed

Cucumber, chopped

Cherry tomatoes, halved

¾ cup of salad dressing of your choice (Italian, vinaigrette, Greek, etc.)

Parmesan cheese

Salt and pepper


Combine cooked and cooled pasta with vegetables and dressing in a large bowl.  Set in the refrigerator to cool a half hour prior to serving to blend flavors.  Add salt, pepper and Parmesan cheese to taste.


Recipe transcribed from:

Easy Chicken Enchiladas – Great for Freezing!

Image Sharing this fantastic recipe for Easy Chicken Enchiladas – easy to make, tastes great, and makes a great freezer meal for post-baby!  Enjoy & be sure to share your favorite freezer recipes in the comments!


  • 1 can Rotel tomatoes and green chilies, drained
  • 1 (8oz) pkg cream cheese, cut up and softened
  • 3 chicken breast (fresh or thawed….frozen might make it too runny)
  • 8 (8″) flour tortillas (depends on how much filling you put in each)
  • 2 cups shredded Monterey Jack cheese (I used some Cheddar/Colby with it!)
  • Spinach (optional)
  • 1 pint whipping cream


Put chicken breasts, cream cheese, rotel and green chilies in slow cooker.  Cook on low for 4-6 hours until chicken is tender.

Shred the chicken in the slow cooker (it should shred up pretty easily with just a fork).

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Add some spinach if you like.  Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. (This is where you’d stop and package for freezing – I’ve found a combo of saran wrap & foil works nicely. Be sure to thaw before you cook.)

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Serve with your favorite taco topping: black beans, lettuce, tomato, sour cream, onion, guacamole…whatever you desire!