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French Toast With Fresh Strawberry Sauce*
3/4 cup honeydew melon, cubed
1 cup steamed nonfat milk flavored with nutmeg and 1/2 teaspoon vanilla extract
1 ounce peanut brittle
Herbal iced tea (caffeine-free)
Egg Salad Sandwich: 1 large egg boiled and chopped, mixed with 1 tablespoon fat-free mayonnaise, 1 tablespoon diced celery, 1/2 teaspoon Dijon mustard (optional), salt and pepper to taste
2 lettuce leaves
2 slices whole-wheat bread
1 ounce potato chips
1 apple, sliced and sprinkled with 1/2 teaspoon cinnamon sugar
1 cup grapes
1 cup nonfat milk
Hamburger: 4-ounce extra-lean ground beef patty, grilled or broiled; 1 tomato slice; 2 lettuce leaves; 1 slice red onion; ketchup and mustard to taste on a whole-grain hamburger bun
Sweet Potato Fries: Cut 1 sweet potato into wedges, season with salt and place on a cookie sheet coated with nonstick cooking spray. Bake at 425º F until slightly crispy (about 25 minutes).
Spinach Salad: Combine 2 cups spinach leaves, 1 tablespoon sliced red onion, 1/4 cup raspberries and 2 tablespoons fat-free raspberry vinaigrette dressing.
Chocolate Milkshake: 2/3 cup milk, 1/3 cup vanilla ice cream and 1 1/2 tablespoons chocolate syrup, blended
Second- and third-trimester snack Add 1 ounce peanut brittle to morning snack; add nine small pieces California Roll sushi to mid-afternoon snack.