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4 5 minutes 10 minutes 2 ¼ cups reduced-fat (2%) milk, divided 1 cup canned pumpkin (100% pumpkin, not pumpkin-flavored pie filling) 1 ½ teaspoon ground cinnamon 1 ½ teaspoon ground ginger 1 ⅛ teaspoon ground nutmeg 1 ⅛ teaspoon salt 1 ½ cup quick-cooking

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Healthy Lunches 4 20 minutes 28 minutes 1 ½ ounce dried mushrooms (porcini, shiitake, cremini or a combination) 2 tablespoons olive oil 1 ¼ pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped 1 medium carrot, peeled and sliced (abou

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Healthy Lunches 4 25 minutes 15 minutes 8 small new potatoes, sliced into ¼-inch rounds ½ pound bacon, sliced into bite-size pieces 2 large eggs 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 tablespoon red wine vinegar 2 tablespoons olive oil, div

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2 5 minutes 5–10 minutes 3 ¼ cup “old-fashioned” rolled oats 1 medium Macintosh apple, cored and coarsely chopped (leave the peel on) 1 ¼ teaspoon cinnamon 1 teaspoon vanilla extract 2 tablespoons dark brown sugar 2 tablespoons granola 2 tablespoons chopp

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Healthy Lunches 3-4 10 minutes 0 ¼ cup diced red onion Freshly squeezed juice of ½ lemon Pinch salt 2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount, but a 15 ounce can is fine) ¼ cup diced red bell pepper

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Makes about 1 cup 10 minutes 8 minutes

2 tablespoons unsalted butter

3 tablespoons pine nuts

2 garlic cloves, smashed flat with the side of a knife and peeled

1 cup each parsley and basil l

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Healthy Snacks Makes a scant cup

Adapted from River Cottage Every Day, by Hugh Fearnley-Whit

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Makes 3 cups 5 minutes plus churning NA This recipe calls for an ice cream maker. To serve a similar version without an ice cream maker, blend all the ingredients, then place the blender in the freezer for 45 minutes. Blend again and serve immediately. 1

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Makes one 10-inch pan 10 minutes 22 minutes

6 tablespoons unsalted butter

1 cup stoneground cornmeal

½ cup all-purpose flour

½ cup whole wheat pastry flour

&

Healthy Snacks Makes 2 pans 15 minutes 16 to 18 minutes

1 cup all-purpose flour, plus additional for rolling

½ cup spelt flour

½ cup whole wheat flour

¼ cup oa

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4 5 minutes, plus ½-2 hours marinating about 15 minutes

1 cup coarsely chopped white onion

½ cup plain yogurt (regular or lowfat)

1 tablespoon freshly squeezed lemon juice

1 tabl

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Healthy Lunches 2 10 minutes N/A

These are quantities for one adult and one toddler. Vary to suit your family.

Salad:

8 ounces steamed green beans

1 cup halved grape tomat

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