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Tag Archives: pregnancy recipes

  • Vegan Mac & Cheeze - Good and Good for you!

    Just because you're pregnant doesn't mean you can't indulge in some yummy comfort food! In fact carbs might be the only thing your body likes or craves in those early months of pregnancy! This Mac 'n Cheeze recipe is one you can enjoy guilt free as it's healthy, vegan and delicious! Make it ahead and have go to meals for days to come!mac and cheese 2

     

    Vegan Mac ‘n Cheeze (serves 4-6)

    10 ounces pasta

    1 cup peeled and diced potatoes

    ¼ cup peeled/diced carrots

    ⅓ cup chopped onion

    ¾ cup water (use liquid from pot of boiled veggies)

    ½ cup raw cashews soaked for at least 3 hours, or overnight

    ¼ cup almond milk

    3 tablespoons nutritional yeast flakes

    1 tablespoon lemon juice

    Salt to taste

    1 teaspoon miso

    ¼ teaspoon garlic powder

    ¼ teaspoon turmeric

    ¼-½  teaspoon smoked paprika

    Bring a pot of water to boil and add in the onions, potatoes, carrots. Boil for 10-15 minutes, or until soft.

    Rinse the soaked cashews with cold water. Set aside.

    Add all ingredients, including the boiled vegetables, to a high-speed blender. Blend until smooth.

    Nutrition Facts (per ½ cup scoop)

    calories: 192

    fat: 4 grams

    protein: 5 grams

    mac and cheese 3

    During pregnancy, comforting food can be especially comforting. Many women crave comfort foods - dishes that can be overloaded lots of salt and fat. This classic, comforting macaroni and “cheeze” satisfies cravings and nourishes you and your baby. Made with cashews, veggies, and almond milk instead of cream or milk, it is definitely a smart and healthy choice. Instead of feeling heavy or sick, you will know that you have done your body (and your baby’s!) good.

    Miso is traditionally made from fermented soybeans, making it a better choice than regular salt. This is because fermented foods provide good bacteria to your gut flora. This strengthens our immune and digestive systems and introduce healthy bacteria to your baby a young age. Fermented foods also contain amino acids, vitamins, and minerals.

    Not only is nutritional yeast used to get a great cheesy flavor, it is fortified with Vitamin B12, a nutrient essential for proper brain growth and function. It also helps with the formation of blood. Smoked paprika is another ingredient that helps give this sauce a deep umami flavor. Turmeric acts as a natural food coloring to create a golden color that everyone (especially kids) will love.

    Cashews are another superfood in this delish dish! One ounce of these contains:

    23% of your daily recommended amount of manganese

    31% of your daily recommended amount of copper

    20% of your daily recommended amount of magnesium

    One ounce of milk only contains:

    0% of your daily recommended amount of manganese

    1% of your daily recommended amount of copper

    7% of your daily recommended amount of magnesium

    Making this dish with cashews and almond milk eliminates the need for using dairy milk. Dairy products have been advertised as healthy and essential for decades. Walter Willett, MD, PhD, professor of epidemiology and head of the nutrition department at the Harvard School of Public Health reported that, “One of the main arguments for USDA recommendations is that drinking milk or equivalent dairy products will reduce the risk of fractures. But in fact there’s very little evidence that milk consumption is associated with reduced fractures.” The pros of dairy are that it contains calcium, potassium, and Vitamin D. However, these nutrients are abundant in plant sources like leafy greens, fruit, vegetables, and nuts.

    mac and cheese

  • Roasted Chickpeas - A Pregnancy Superfood!

    chick peas 1

    Over the years, there has been much research on the benefits of consuming chickpeas during pregnancy. This is what has been concluded thus far: It is common to gain weight during pregnancy. Chickpeas help to maintain a healthy weight by containing fiber, which helps keep you fuller longer.

    1. More importantly, they are good for your heart. Chickpeas have been shown to reduce the risk of heart attack, along with other legumes.
    2. These beans offer a steady boost of energy that doesn’t plummet later and leave you fatigued.
    3. During pregnancy, you are eating for two! This means you need more quality nourishment and junk food won’t cut it. Your body requires higher amounts of protein, vitamins, minerals and fiber. A cup of chickpeas contains 12 grams of dietary fiber and 15 grams of protein.
    4. Chickpeas are a great source of iron and vitamin B6 which are essential for the growing fetus.
    5. Lots of people haven’t even heard of choline - but it’s found in chickpeas and is crucial for brain and nerve developments.
    6. One cup of chickpeas packs 65% of your daily manganese requirement during pregnancy. Manganese is also an essential nutrient for your unborn baby, aiding in skeletal development.
    7. Protein, antioxidants, vitamins - these are all widely talked about when nutrition comes up. Copper, zinc and selenium aren’t as well known, but these natural antioxidants protect babies from the damage caused by free radicals and help prevent many diseases.

    Found at: “8 Serious Effects of Chickpeas During Pregnancy.” MomJunction. http://www.momjunction.com/articles/serious-effects-of-chickpeas-during-pregnancy_0083594/

    chick peas 3

    What You Need: (makes approximately 7 servings per 2 cans of garbanzos used)

    1-2 cans chickpeas (also called garbanzo beans)

    Oil

    1-2 large cookie sheets

    Parchment paper

    Medium mixing bowl/s

    1 clean dish towel

    Any desired spices, sugar, salt, and fun add-ins*

    Directions:

    Pre-heat oven to 400 degrees F on convection. Rinse the garbanzo beans in a strainer. Pour them on to the dish towel and gently pat dry. Leave them on the towel to air-dry for 5-10 minutes. They should feel matte when you touch them.

    Once the beans have dried, pour them into a bowl. Drizzle 1 tablespoon of oil per 2 cans of beans and toss. Do not add the spices yet.

    Put the beans on a cookie sheet lined with one piece of parchment paper. Bake for 20-30 minutes, rotating the pan at about 10 minutes. They are done when they are golden and crispy.

    Transfer to the bowl used for mixing and combine with spices/sugar/add-ins. Enjoy!

    chick peas 2

    Note:

    These are best right out of the oven when they are warm and crispy. As they cool, they get deliciously chewy.

    *SPICE IDEAS:

    Herbs de Provence - a classic herbal taste (buy a blend or make your own - rosemary, fennel, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, bay powder). Olive oil recommended.

    Sweet Smokey Barbeque - perfect for summer picnics and backyard barbeques. Use garlic powder, paprika, onion powder, pepper, and a bit of coconut sugar. Avocado oil recommended.

    Cinnamon Sugar - a kid (and parent!) favorite. A much healthier alternative than store-bought sugar cookies or cereal. Coconut oil and coconut sugar recommended.

    Salt ‘n Pepper - the quickest, easiest pick and still delicious and satisfying! Experiment with different salts (smoked, black, himalayan) and different colored peppercorns.

    Nutritional Facts (per ½ cup)

    calories: 142

    fat: 4 grams

    protein: 6 grams

    chick peas 4

    All Original Content. Copyright Athena Byers 2015, All Rights Reserved.

  • Changing Habits and Homemade Energy Bars

    Everyone seems to have a favorite energy bar, whether it be a Luna bar, Cliff bar, or Nature Valley crumbs-everywhere bar. They are a quick, easy and healthy choice...right?

    Store-bought granola and energy bars are often packed with excess amounts of sugar and unnecessary oil. The second ingredient in many bars is cane syrup or dried cane syrup--which just means processed, refined sugar.

    If you are not suffering the bouts of morning sickness, then pregnancy is the perfect time to consider healthy food options. There is always a way to make a healthier version of your favorite junk foods, comfort foods, or convenience foods. Oftentimes even morning sickness can be kept at bay by eating an opportune healthy snack between meals instead of going too long between meals.

    Yummy pregnancy oat and date barWhen it comes to convenience foods, like granola bars, packaged salad kits, chips or anything you would grab at a grocery store in the middle of a hectic day or busy schedule, there is that element of convenience and sometimes it is okay to purchase those not-the-healthiest-but-not-the-unhealthiest foods. But going for the pure junk food option is a slippery slope when craving those extra carbs when you are pregnant and can quickly become a habit if we indulge every last craving with an unhealthy food choice.

    Whenever you can, grab a banana, apple, some almonds, or veggies and hummus instead of the less nourishing choices that our brains and hands are self-trained to reach for. It’s all about changing habits. As you make changes in your diet and health, it will get easier and more satisfying the longer you work at it.

    eat oat and date bars whien pregnantYou might have heard the claim that “It takes 21 days to form a habit,” (originally introduced by Maxwell Maltz in the 1960s). It is a nice, neat number that is inspiring and believable. However, Phillippa Lally, a health psychology researcher at University College London, conducted a study and found that it actually took anywhere from 18 to 254 days (about the time of your pregnancy!) for the study participants to develop a habit.

    It might be discouraging to find that it could take over 8 months to form a habit -- but try not to get disheartened! Instead acknowledge this fact and use it to reassure yourself when you do slip up that it is perfectly normal for a new habit to not get set overnight. However, if you are 18-21 days down the path of healthier living and better food choices, then you are well on your way to a better habit for life. Lally also found that "missing one opportunity to perform the behavior did not materially affect the habit formation process." So don’t worry if you slip up now and then, because you are still making progress and reinforcing those neural pathways in your brain! Forming healthy habits is not an all-or-nothing endeavor, so be patient with yourself and don’t give up.

    what to eat when pregnantThe Oat Date n’ Nut Bars (recipe below) are an easy to make healthy snack bar that you can whip up for yourself ahead of time for the week. These bars are a much healthier choice than your standard granola or energy bar, and are also a fun, dessert-y option as well -- so you won’t even miss those sugary store-bought versions. These oat and nut bars are sweetened with dates which are a great source of fiber, energy, and potassium. There is no baking involved, which certainly adds a convenience factor. Whip up a batch and start to strengthen healthy habits as you enjoy the great flavor in these bars! Your body (especially your taste buds!) will thank you.

     

     

    Oat Date 'n Nut Bars (makes 16 bars)

    ⅓ cup peanut butter

    ½ cup roasted salted sunflower seeds (shelled)

    1 cup tightly packed chopped dates

    2 cups rolled oats

    1 tsp cinnamon

    ½ tsp ground cardamom

    2 tablespoons ground flax

    Lightly grease an 8x8 pan with your preferred oil.

    Process the sunflower seeds with the spices in a food processor. Add the dates, peanut butter, flax and 1 ½ cups of the oats. Keep processing until you achieve a soft dough. Pulse in the remaining ½ cup of oats.

    Squish the dough into the pan, using the bottom of a large measuring cup to flatten if needed. Once you have shaped and flattened it, loosen the edges with a knife or fork and gently flip onto a cutting board lined with a sheet of parchment. Cut into 16 bars (or whatever size you like!) and wrap in foil or plastic wrap. Store in the fridge and grab whenever you need a convenient snack.

    Nutrition Facts: (per bar)

    Calories: 190

    Carbs: 35 grams

    Fat: 6 grams

    Protein: 4 grams

    Fiber: 4 grams

    All Original Content. Copyright Athena Byers 2015, All Rights Reserved.

  • Guilt-Free Chocolate Chip Cookies

    Chip 1

    Some healthy recipes can taste, well, too healthy. Dessert should taste like dessert, but it shouldn’t leave you feeling sick, particularly at time when you are sensitive to morning sickness! Your meals shouldn’t hurt your body, they should help it, especially during pregnancy when you are literally eating for both you and your baby! Food can either be the slowest form of poison or the most powerful medicine to fuel your body and improve your health. When you supply your body with the right nutrition you will see feel the difference with more energy for your day. Healthy food can definitely be delicious, and here is one recipe where you the taste is as good as the nutrition it provides.

    These cookies are the reward for lots of experimentation in the kitchen. They have the classic taste of chocolate chip cookies but are a far healthier version than the classic store bought cookies or grocery store cookie mix we all know and love, but also know is not the healthiest choice for our bodies. This chocolate chip cookies recipe supports your pregnancy health while still satisfying your sweet tooth pregnancy cravings. They are chewy, soft, and slightly crispy on the edges. The sweetness of the agave is perfectly complimented by the nuttiness of the hazelnut oil and balanced with a bit of sea salt. No one will ever know these are free of white flour, butter, or white sugar!

    Chip 3

    These cookies are a bit high in fat, but it is from high quality sources (avocado and hazelnut oil), aka guilt-free fat! According to a study published in the March 2005 issue of the "Journal of Nutrition”, avocado oil increases the absorption of carotenoids (organic pigments that act like antioxidants within the body) from your food. Fat-soluble carotenoids rely on dietary fats to be properly used, but most foods that are high in carotenoids (think red, orange, and dark green veggies) are low in fat. Avocado is unusual because it contains high quantities of unsaturated fatty acids as well as generous amounts of carotenoids. In the study, “both high and low doses of avocado oil enhanced alpha-carotene, beta-carotene and lutein absorption from a salad by as much as 15 times compared to a salad without avocado oil.”

    Hazelnut oil has a similar composition to olive oil, but it contains less saturated fat per tablespoon. It is a bit on the expensive side, but it only takes a little bit to add complexity and flavor to baked goods.

    Chocolate ChipIf you don’t have avocado or hazelnut oil, try mixing whatever oil you have on hand (like grape seed, coconut, sunflower--maybe even try olive oil and add some orange zest!). You can also experiment with adding shredded coconut, nuts, extracts, and different spices to customize. Have fun and make healthy cooking something you look forward to!

     

     

     

    Chocolate Chip Cookies

    2 ½ cups almond flour

    ¼ cup sorghum flour

    ½ tsp baking soda

    ½ tsp fine grain sea salt

    ½ cup agave syrup

    ¼ cup hazelnut oil

    ¼ cup avocado oil

    1 tablespoon pure vanilla extract

    Preheat your oven to 350 degrees F on convection. Line 2 cookie sheets with parchment paper.

    Whisk the almond flour, sorghum flour, baking soda, and salt in medium bowl. Set aside.

    In a separate medium bowl, combine the agave, hazelnut oil, avocado oil, and vanilla.

    Fold the wet and dry mix together. Bake for 10-15 minutes, rotating the pan about 6 minutes in.

    Nutrition Facts: (per cookie)

    Calories: 223

    Fat: 17

    Carbs: 16

    Protein: 5

    Sugar: 8

    All Original Content. Copyright Athena Byers 2015, All Rights Reserved.

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