Pregnant women should be eating everything that is good for the baby and herself. But if you are out of inspiration for healthy, nutritious meals, here are some healthy recipes for pregnant women, that are so delicious and easy to prepare, you can actually cook for yourself after pregnancy too.
Gazpacho with shrimp
This healthy and refreshing meal is good for women with summer pregnancies, because it is very light meal, but you will definitely feel full. Gazpacho with shrimps is good choice for those who have morning sickness, because it won`t upset your stomach. If you are wondering about eating seafood during pregnancy, it is really safe and healthy as long as you cook it properly.
Ingredients:
For the gazpacho:
- 2 lb. ripe tomatoes (peeled and diced)
- 1/2 cucumber (peeled and diced)
- 1/2 green pepper (seeded and diced)
- 1 cup water
- 6 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 or 1and 1/2 slices of wheat bread (torn into small pieces)
- 1/2 tsp kosher salt
For the shrimp:
- 1 tbsp extra-virgin olive oil
- 12 large shrimp (peeled and deveined)
- Little kosher salt
For the croutons and garnish:
- 4 (1/2-inch-thick) slices of bread, cut into cubes
- 1 tbsp olive oil
- 4 small tomatoes (peeled and diced)
- 1/2 cucumber (peeled and diced)
- Little Kosher salt (optional)
- 1/2 red bell pepper (seeded and diced)
- 1/2 green bell pepper (seeded and diced)
- 1 tbsp diced shallot
- 1 tbsp minced chives for garnish
- Little sea salt (optional) to garnish
Preparation:
Put all the ingredients for gazpacho in a blender and blend until very smooth. Add a little more water if needed then let the gazpacho to chill.
Heat the extra-virgin olive oil in a large pan over medium-high. Put the shrimps, before cut lengthwise and add some salt and saute the shrimps for about 2 – 3 minutes. Set aside to chill.
Preheat the oven to 350˚F and put the bread cubes, before mixed in olive oil, in a single layer on a baking sheet and bake until golden for about 15 to 20 minutes. Then, let them cool. In a mixing bowl, combine the tomatoes, cucumber, salt, red and green bell peppers, and shallot, and mix well. Serve (4 servings) with three sauteed shrimp on the top, and you can also arrange some of the tomato-cucumber mixture around the edge. Sprinkle with chives and sea salt or a little extra-virgin olive oil.
Watermelon, arugula and mint salad
For a different taste for salad, try this watermelon, arugula and mint salad. Watermelon is great for morning sickness, it is a natural diuretic and rich in fiber that helps with bloating. This combined salad with feta, herby mint and lettuce is super-low in calories, too. Remember, that feta supposed to be pasteurized.
Ingredients:
- 1/2 small red onion (sliced thinly)
- 2 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- 6 olives (pitted and chopped)
- 1 and 1/2 cups ripe watermelon (cut into thin pieces and seeded)
- 1 and 1/2 cups arugula (loosely packed)
- 1/4 cup fresh mint (chopped and loosely packed )
- 1/3 cup feta cheese (pasteurized)
Preparation:
In a big bowl, combine the onion, olive oil, lime juice and olives, and mix until combined and the onions are coated. Let the mix stay for about 15 minutes. Then, add the watermelon, arugula, mint and feta. Toss so the dressing coats the lettuce and serve (4 servings).
Mushroom Quinoa Risotto
This super healthy food recipe it very delicious, so you can eat after pregnancy, too. Replace rice with quinoa, which is considered to be a great source of protein and fiber. It’s also rich in iron, which is perfect for woman and baby health during pregnancy and in general.
Ingredients:
- 3 cups mushroom or chicken broth
- 1 tbsp plus 2 tsp extra-virgin olive oil
- 2 tbsp shallot (finely chopped)
- 1 tsp garlic (minced)
- 1 and 1/2 cups white quinoa (rinsed)
- 1/2 cup white wine
- 8 oz. shiitake or white mushrooms (diced)
- Salt and freshly ground black pepper
- 8 oz. trumpet mushrooms (trimmed and sliced)
- 1⁄3 cup Parmesan cheese
Preparation:
In a medium pot, heat the broth (chicken or mushroom broth) and simmer while you prepare the rest of the recipe.
In another medium pot, heat 1 tbsp extra-virgin olive oil. Then add the shallot and garlic, and saute until soft. Stir occasionally to prevent browning. Add the quinoa and cook for a few minutes, stirring occasionally for about 3 minutes.
Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer for about 3 minutes. Then, add 1/2 cup broth at a time, until the quinoa is fully cooked.
In meanwhile, heat the remaining 2 tsp. Olive oil in a small pan, then add the mushrooms and cook, until get brown. Season with salt and pepper, transfer to a bowl and set aside. Repeat this process with the trumpet mushrooms.
Stir the shiitake mushrooms and Parmesan cheese into the risotto. Serve immediately (4 servings) and sprinkle with additional Parmesan cheese.
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