Iron is crucial for building red blood cells, which carry oxygen to your baby’s growing organs. To supercharge your body’s ability to absorb oxygen, pair iron with vitamin C-rich foods, such as citrus, strawberries, tomatoes and bell peppers. Here's a recipe that does just that.
¼ cup olive oil
¼ cup lime juice
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon chili powder
Pinch of salt and pepper (to taste)
1⁄4 bunch fresh cilantro, chopped
For Pico de Gallo Salsa (makes 2 to 2 ½ cups):
5 plum tomatoes, seeded and diced
½ cup finely diced red onion
1 jalapeño (stems, ribs, seeds removed), minced
Juice of 1 lime
Salt and pepper to taste
For Taco Filling:
2 tablespoons olive oil
1 white onion, diced
1 bunch toscano kale, stemmed and cut into bitesized pieces
Pinch of salt and pepper
2 pounds of flank steak
20 corn tortillas
1. Place marinade ingredients in a large bowl and whisk to combine (or use a sealable freezer bag). Submerge steak in marinade, cover dish or close bag, and marinate in refrigerator for 2 hours or overnight.
2. While steak is marinating, make pico de gallo: Place salsa ingredients in a medium-sized bowl; mix to combine. Set aside.
3. To prepare kale, heat olive oil in a skillet over medium heat. add onions and cook until soft (about 4 minutes). Add kale and cook until kale wilts, stirring frequently (about 3 minutes). Season with salt and pepper. Set aside.
4. To cook steak, preheat grill to medium-high. Remove steak from marinade and grill 4 to 7 minutes per side. Remove from grill and let sit 5 minutes; slice diagonally across the grain into thin strips.
5. Heat tortillas to soften. Fill tortillas with kale mixture, steak and 3 tablespoons pico de gallo and serve immediately.
Per serving: (2 tacos) 435 calories, 28 g protein, 47 g carbohydrates, 15 g fat (4 g saturated fat), 133 mg calcium, 3.5 mg iron, 40 mcg folate, 7 g fiber