By now it is pretty common knowledge that eating healthy during pregnancy is important for the well being of both mom and baby, and can even have an affect on the outcome of one’s labor. But it’s not just about “being healthy”, it’s about treating yourself the way you deserve to be treated. A healthy body leads to a healthy mind after all. Still, it is so easy to get caught up in the quick pace of our day to day lives that we don’t often allot ourselves enough time to cook.
The most time consuming part of cooking is usually the preparation either because the recipe requires a grocery list of ingredients or way too much chopping, and if you are a slow chopper like me, there goes your night!
Here are a couple of simple but tasty recipes to go along with whatever main dish I am cooking that night (usually something simple like this chicken recipe, or if I am feeling like saving even more time, a rotisserie chicken that I pick up from the grocery store):
The most time consuming part of cooking is usually the preparation either because the recipe requires a grocery list of ingredients or way too much chopping, and if you are a slow chopper like me, there goes your night!
Here are a couple of simple but tasty recipes to go along with whatever main dish I am cooking that night (usually something simple like this chicken recipe, or if I am feeling like saving even more time, a rotisserie chicken that I pick up from the grocery store):
Cooked Carrots 1 lb (a little less or a little more) baby carrots ½ cup low sodium chicken broth 1 tbsp olive oil Salt (preferably a non processed version like mineral rich Himalayan salt. Himalayan salt can be pretty expensive if you purchase it in a story like Whole Foods but you can buy enough to last you your entire pregnancy here, for a great price). Ground black pepper Combine carrots, broth, and oil in a pan and bring to a boil. Cover and turn to medium heat for 20 minutes or until soft. (During this time read a book, meditate, catch up with your partner, or connect with your baby). Remove cover, turn heat to medium high, and cook until broth is evaporated and carrots are a little brown, stirring frequently. Add salt and pepper to taste. Feel free to add a spritz of fresh lemon juice if you want! | Baked Asparagus 1 lb bunch of asparagus 1 tbsp olive oil (a little more if you prefer) Half a lemon Salt (once again, preferably unprocessed) Ground black pepper Preheat oven to 375 degrees. Chop bottom of asparagus off, about an inch. Toss in oil on baking sheet, squeeze lemon and toss again. Relax while they bake for 20 minutes in oven Side note: Asparagus has the highest folic acid content of any vegetable, which is critical for normal fetal development, so eat up! |