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This gluten-free, high-protein grain salad, like my usual tabbouleh, is based on Jane Brody’s excellent recipe in 0 shared this

I served Leo’s soup unblended so he could make the personal acquaintance of each carrot slice and grain of rice. Then I pureed our soup, gave it a hit of lemon and a dollop of crème fraiche.

4 10 minutes 35-45, mostly untended

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This recipe had its starting point in the lovely, more streamlined Warm Leek and White Bean Salad from 0 shared this

12 muffins 15 minutes 16-18 minutes

1 cup whole wheat pastry flour

1 cup all-purpose flour

2 teaspoons baking powder

¾ teaspoon pumpkin pie spice (or ¼ teaspoon each grou

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cup sundried tomatoes, sliced

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medium (about 1½ pounds) celery root, peeled and chopp

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A member of the chicory family, escarole looks like romaine lettuce but has a stronger flavor with a hint of bitterness. It has beta carotene to

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Healthy Eating Healthy Lunches A side-dish so good, you'll want to make a meal out of it. 4 15 minutes 40 minutes •   1 tablespoon butter, melted •   3 tablespoons maple syrup •   2 teaspoons orange zest •   1 garlic clove, minced •   Salt, to taste

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Winter-white cousins of carrots, parsnips contain more fiber than their orange counterpart to help combat constipation. Plus, they’re a good source of folate, which helps prevent structural defects, such as spina bifida. Winter-white cousins of carrots, p

Topping suggestions: milk or soy milk, maple syrup or brown sugar, dried fruit, sliced bananas, pumpkin or

4 5 minutes 8 minutes 2 tablespoons black bean–garlic sauce (I used Lee Kum Kee brand—reduce to 1 tablespoon for a lower-sodium dish) 1 tablespoon rice wine 1 tablespoon honey 2 teaspoons sesame oil 1 tablespoon vegetable oil ½ red onion, slivered ½ red b

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