A diminutive South American grain, amaranth has an earthy flavor and is naturally gluten-free. The seeds of the amaranth plant are rich in iron, a mineral that helps deliver oxygen to your baby for proper development. Amaranth can be cooked in liquid similar to other whole grains or - surprise! - popped like popcorn.
- 1/2 cup amaranth
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1/3 cup dried cherries or raisins
- 1/2 cup fresh blueberries
- 1 medium apple, chopped
- 2 cups milk
- 4 tablespoons pure maple syrup
- 2 tablespoons unsweetened coconut
1. Heat a medium-sized saucepan over medium-high heat. When a drop of water energetically sizzles in the pan, add 1 tablespoon amaranth, cover with a lid and shake the pan as soon as the grains begin to pop vigorously. Keep the pan on the burner until most of the amaranth has popped, about 10 to 15 seconds. (If amaranth burns, shake the pan about 1-inch above the burner when the popping begins.) Remove from the pan and place in a large bowl. Repeat with remaining grain.
2. In a small bowl, combine cinnamon, nutmeg, ginger and salt. Divide popped amaranth among serving bowls and top with equal amounts of spice mixture, pecans, cherries, blueberries and apple. Pour in milk and top each bowl with maple syrup and coconut.
Nutrition FactsServings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 14, sat. fat (g): 3, carb. (g): 61, fiber (g): 6, pro. (g): 10, Folate (µg): 33, calcium (mg): 239, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.
The watermelon in this fruity beverage is packed with lycopene and vitamins A and C.
- 1/2 cup watermelon (blended, shaken or muddled)
- 1/4 cup white grape juice
- 1/4 cup tonic water
- 1 orange wedge
- Watermelon wedge for garnish (optional)
1. Put ice cubes in a glass and then pour in watermelon and white grape juice. Add tonic water and squeeze orange wedge on top; stir.
2. To finish the drink, cut a small triangle of watermelon and slide it on the rim.
If you don't mind using another small skillet, toast the pine nuts in the olive oil and pour the hot mixture over the rest of the pilaf.
- 2 cups low-sodium vegetable or chicken stock
- 1 cup quinoa, rinsed and drained three times
- 1 1/2 cups roasted, steamed or sauteed cauliflower florets
- 2 tablespoons toasted pine nuts or sliced almonds
- 2 tablespoons golden raisins or chopped green olives, optional
- 2 scallions, minced
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, plus additional
- 1/2 teaspoon finely grated lemon zest
- Chopped fresh parsley for garnish (optional)
- Coarse sea salt and freshly ground black pepper, to taste
1. Bring the stock to a simmer in a small saucepan and stir in the drained, rinsed quinoa. Cover and simmer over medium-low heat until the grains expand and the liquid is absorbed, 20-25 minutes.
2. Toss the quinoa with the remaining ingredients, season with salt, pepper and added lemon juice as desired, and serve warm or at room temperature.
- Find out more about the recipe on Mom Appetit's blog.
The oat bran and salt are my additions to this recipe, adapted from Nigella Kitchen. Children are very handy banana mashers.
- 3 very ripe or overripe bananas
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup (packed) light brown sugar
- 1/3 cup Quaker oat bran, optional
- 1 1/4 - 1 1/2 cups all-purpose flour
- 3 tablespoons best-quality unsweetened cocoa powder, sifted (I skipped the sifting)
- 1 teaspoon baking soda
- Pinch salt, optional
1. Preheat the oven to 400 degrees F and line a muffin tin with paper muffin cups (I used nonstick cooking spray instead). Mash the bananas.
2. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran, if using.
3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt, using the lesser amount of flour if you've added the oat bran. Add this mixture to the banana mixture and stir gently until combined. Spoon into the muffin cups.
4. Bake for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cups. Let cool slightly in the pan before removing to a wire rack.
- Find out more about this recipe on Mom Appetit's blog.
- 2 teaspoons cornstarch
- 1/2 cup low-sodium chicken stock, ideally homemade
- 2 teaspoons shoyu or other good quality soy sauce, plus additional to taste
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 1/2 tablespoons vegetable oil, such as grapeseed
- 1 shallot, sliced
- 1 pound firm tofu, patted dry and cut into 1-inch cubes
- 1 inch fresh ginger, sliced into coins
- 2 large garlic cloves, roughly chopped
- 1 bunch fresh spinach, chopped
1. In a small bowl, whisk the cornstarch with 1 tablespoon or so of the chicken stock and set aside. In another bowl, stir together the remaining stock, soy sauce, sesame oil and sugar.
2. Heat a wok or large skillet over high heat and add the vegetable oil. Add the shallot, then the tofu, and stir-fry until the shallot is translucent, 1 minute. Add the ginger and garlic and stir-fry for 1 more minute.
3. Add the spinach and toss until beginning to wilt, then pour in the soy sauce mixture. Cover and simmer for 2 minutes.
4. Stir the cornstarch mixture well, then scrape it into the stir-fry. Simmer and stir until the sauce thickens, 1 to 2 minutes. Add a little more soy sauce to taste, and serve over steamed brown rice.
- Find out more about this recipe on Mom Appetit's blog.
- 1/2 cup frozen strawberries
- 1 cup baby spinach
- 1/3 cup walnuts
- 1 cup apple juice
- 1/2 cup plain yogurt, preferably Greek style
- 1 frozen banana
- 1 tablespoon honey
1. Place strawberries, spinach and walnuts in a blender in that order. Add apple juice, yogurt, banana and honey; blend until smooth. Pour into two glasses.
- Want your greens on the go? New moms should try Jamba Juice's Great Green juice from their new line of freshly squeezed juices. (Pregnant mamas should wait, since the juices are non-pasteurized.)
Do NOT mess with this mama.
Lynda Mazzalai Nguyen does not want anyone telling her to prepare her baby's food in a bathroom. Granted, we're pretty sure no mother wants to expose her child's milk to all the nasty things that exist in public restrooms—but the sad reality is that so many will simply comply when asked to hide out in a stall to nurse or pump.
The star shares how she got that body.