(Don't Worry) Eat Happy | Fit Pregnancy

(Don't Worry) Eat Happy

Miss sushi? Crave a rare steak? With a few easy swaps, you can enjoy delicious, nutritious meals that mimic the real deal.

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Hearts of Romaine With Anchovy-Garlic Vinaigrette
Serves 4

Croutons:
1/4     of a day-old baguette, torn into bite-sized pieces
2     teaspoons olive oil
1     teaspoon kosher salt

Preheat oven to 400 F. Toss torn baguette in olive oil, sprinkle with salt and bake on a sheet pan for approximately 15 minutes, or until golden.

Anchovy-Garlic Vinaigrette:
1     clove of garlic, green inner core removed, chopped
3     anchovy fillets, minced
Juice of 1 lemon
1/2     teaspoon red wine vinegar
2     tablespoons virgin olive oil

Combine all ingredients.

Salad:
    2     hearts of romaine, washed, well-dried and cut into bite-sized pieces
    1     ounce Reggiano Parmesan cheese
    Freshly ground pepper to taste
           
Combine romaine and croutons in a large bowl; dress with vinaigrette. Add parmesan and season with pepper.

Nutritional information per serving: (approximately 2 cups): 178 calories, 61 percent fat (12 grams), 23 percent carbohydrate, 16 percent protein, 158 milligrams calcium, 2 milligrams iron, 168 micrograms folate, 2 grams fiber.

Note: The fat percentage in the above recipe is higher than normally recommended, so choose lower-fat selections throughout the rest of the day.

Grilled Shrimp and
Scallops on Cress
Serves 4
 
1/2     pound medium fresh shrimp, shells on, feet removed
1/4     pound medium bay scallops
1    teaspoon olive oil
Juice of 1/2 lime
Salt and pepper to taste
2    large handfuls of cress (curly, ancho or watercress)

Toss shrimp, scallops, olive oil and lime juice in a large bowl; season with salt and pepper. Remove from bowl and grill over medium-hot fire until thoroughly cooked, about 5 minutes. Peel shrimp. Dress cress with vinaigrette and pepper, reserving about a tablespoon of vinaigrette (recipe follows). Make a bed of cress and arrange shrimp and scallops on each plate. Drizzle with remaining vinaigrette.

Cumin-Lime Vinaigrette:
1/2     small shallot, finely diced
1     teaspoon champagne or white wine vinegar
1/4     teaspoon cumin
Juice of 1 1/2 limes
Zest of 1 lime, chopped
1     tablespoon olive oil
Pinch of salt

Soak shallot in vinegar for at least 15 minutes; then combine with remaining ingredients. Whisk until emulsified.

Nutritional information per serving (approximately 4 shrimp and 3 scallops): 137 calories, 42 percent fat (6.4 grams), 10 percent carbohydrate, 48 percent protein, 61 milligrams calcium, 1.5 milligrams iron, 5 micrograms folate, .5 gram fiber.

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