With tomato salsa, beans and avocado, this pizza is like an open-faced quesadilla. Black beans are a low-fat source of protein and fiber, and avocado delivers folate, a B vitamin that helps prevent neural-tube defects. Avocado has also been linked to a reduction in morning sickness. Related: Your Guide to Healthier Pizza (3 More Recipes)
A winter squash spread replaces tomato sauce and packs vitamin A to help boost your immune system during pregnancy. Kale adds vitamin C, which aids in the development of your baby’s brain. Related: Your Guide to Healthier Pizza (3 More Recipes)
The crispy thin crust of this pizza is a wonderful contrast to velvety soft smoked salmon. Similar to fresh, smoked salmon contains loads of omega-3 fatty acids. Studies show that loading up on marine-sourced omega-3s during pregnancy can reduce the incidence of depression symptoms as well as the risk of a preterm or low-birthweight baby. Salmon also provides hard-to-get vitamin D, which helps your baby build strong bones and teeth.
With fewer than 2 grams of saturated fat in 3 ounces, sirloin is one of the leanest red meats. But what it lacks in fat, sirloin makes up for with plenty of iron, a mineral moms-to-be need to help stave off pregnancy-induced anemia and deliver oxygen for your baby’s development. Spinach also provides iron, which helps develop red blood cells. Related: Your Guide to Healthier Pizza (3 More Recipes)
Making pizza dough from scratch isn’t as complicated as you might think. This no-fail recipe produces a wonderfully thin crust. But if you’re short on time (or too intimidated to make your own), stop by your local pizzeria and ask if they’ll sell you some of their dough to take home. Whether homemade or from the grocery store, be sure your dough includes some whole-grain flour for a larger dose of pregnancy must-haves, such as fiber and vitamins.
Eating well during pregnancy is a given. But that doesn’t mean you have to ditch your vegetarian or vegan diet. Medical experts, including the American College of Obstetricians and Gynecologists and the Academy of Nutrition and Dietetics, have given you the green light to continue your current way of eating.
A vegetarian (meat-free) or vegan (no animal products) diet can help prevent obesity and decrease the risk of chronic illnesses, including heart disease, cancer and diabetes.
It’s also more Earth-friendly than the typical American carnivore’s diet.
One of the trickier challenges I’ve encountered as a personal chef for families is to come up with tasty-but-healthy ways to prepare veggie recipes for picky eaters. Over the years I’ve found one particular technique that’s easy and always a hit: roasting them on parchment. It has converted veggie-haters of all ages, because roasting removes water and condenses the veggies’ natural sugars, giving them a dense, lightly-sweet nuttiness (no mushiness in sight!).
This flavorful sauce transforms simple grilled chicken in a pita, for example, into something special. It’s also amazing drizzled over poached salmon, as a dressing for a chickpea chopped salad or enjoyed as a dip for veggies, baked pita chips, or poached shrimp. There are tons of great ways to use and cook with Greek Yogurt, a.k.a. your “secret-weapon” ingredient in the kitchen.
Some foods are so flexible and multi-purpose they’re perfect to keep on hand every day. But “staple” is almost too small a word for the amazing versatility that is Greek yogurt. For starters, there’s the creamy texture and rich taste.
Greek yogurt is also a pre- and postnatal nutrition slam dunk: The low-fat variety clocks in at 170 calories, 23 grams of protein and a whopping 25% of most women’s daily calcium requirements for one cup.
The easiest way to incorporate more leafy greens into your diet is by eating salads. Full of fiber, folates, and antioxidants, greens are an excellent addition to your healthy prenatal diet—or after baby arrives! However, salad every day for lunch or dinner can get pretty boring.