Oatmeal: Cook 2/3 cup rolled oats in 1 cup skim milk, topped with 1 tablespoon chopped walnuts and 2 tablespoons raisins
1 papaya with a squeeze of lime
Sweet potato chips: Cut 1 sweet potato into 1/8-inch slices, lightly coat the top of the slices with cooking spray and sprinkle with salt. Bake on a sheet at 400 F until crispy.
Roast beef sandwich made with 3 ounces roast beef, 2 large pieces roasted red bell pepper, 2 romaine lettuce leaves and 1 sandwich roll spread with
2 teaspoons mustard
3 ounces baby carrots
8 ounces skim milk
Orange sparkler: Mix 6 ounces orange juice, 4 ounces seltzer and ice cubes
1/4 Boboli crust pizza: Spread 1 12-inch crust with 1 1/3 cups spaghetti sauce, 1 1/3 cups grated part-skim mozzarella cheese, 2 sliced ripe tomatoes and fresh basil leaves. Bake at 450 F until crust is crisp and cheese melts.
Sautéed veggies: Sauté 4 onion slices in 1 teaspoon olive oil until soft. Add 1 sliced zucchini, 1 chopped red pepper and 5 sliced mushrooms. Sauté until tender.
Second- and Third-Trimester Additions
1 ounce Monterey Jack cheese
1 cup raspberry sorbet
Daily Nutritional Analysis
First trimester: 2,041 calories, 20 percent fat (45 grams), 62 percent carbohydrate, 18 percent protein, 33 grams fiber, 1,683 milligrams calcium, 414 micrograms folic acid, 15 milligrams iron.
Second and third trimesters: 2,326 calories, 21 percent fat (55 grams), 62 percent carbohydrate, 17 percent protein, 33 grams fiber, 1,892 milligrams calcium, 419 micrograms folic acid, 15 milligrams iron.