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Getting the nutrition you need while pregnant can be as easy as pie — pizza pie, that is. Each of these individual pizzas is a quick and easy meal chock-full of nutrients, but you can boost your levels of vitamins, minerals and fiber even more with our Tomato-Green Bean Salad. These recipes run a bit low in fat, so make sure to get enough fat throughout the rest of your day. And, if other family members show up at mealtime, you can easily double or triple these recipes.
2/3 cup canned cannellini beans, drained and rinsed
2 tablespoons oil-packed sun-dried tomatoes, julienned
1/4 teaspoon dried thyme
2 7-inch whole-wheat pitas
1/2 cup zucchini, thinly sliced
1/2 cup part-skim mozzarella cheese, shredded
Fresh basil leaves (optional)
Preheat oven to 425 F. Mix beans, tomatoes and thyme in a small bowl. Place pitas on a baking sheet. Spoon half of bean mixture onto each pita, leaving a 1-inch border. Arrange zucchini on top; sprinkle with cheese. Garnish with basil, if desired. Bake until edges are lightly crisped, topping is hot and cheese is melted, about 10–15 minutes. Let stand 5 minutes.
Tomato-Green Bean Salad
1 tablespoon red-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried basil
1 clove garlic, minced
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/8 teaspoon each salt and pepper
1/2 pound plum tomatoes, cut into wedges
1/2 pound green beans, trimmed and blanched
Whisk together vinaigrette ingredients. Combine salad ingredients in a separate bowl; add vinaigrette and toss.
Nutritional analysis per serving (1 pizza and 1/2 of salad): 480 calories, 24 percent fat (13 grams), 56 percent carbohydrate, 20 percent protein, 16.5 grams fiber, 5.5 milligrams iron, 405 milligrams calcium, 133 micrograms folate.