This cold soup keeps you hydrated, thanks to water-packed cucumbers, which also have vitamins C (necessary for iron absorption), and K (essential for blood clotting). The other green-colored winner in this dish is spinach, which is loaded with folate and iron--the nutrients that will help you avoid pregnancy-induced anemia.
Kale brings vitamins A, C and K to the carb-bomb that is traditional potato salad. Beyond bolstering your immunity and digestive health, probiotics in yogurt can slash the risk for preeclampsia by about 20 percent, according to a study in the American Journal of Epidemiology. Recipe by Matthew Kadey, M.S., R.D.
Burgers are a summertime mainstay, and there’s nothing fishy about swapping out the traditional ground beef patties for ones made with omega-3- packed salmon. Studies show that this nutritional hero may decrease the risk of prenatal and postpartum depression. Plus, slathering on the punchy avocado sauce adds a dose of folate, a B vitamin that protects against birth defects. Recipe by Matthew Kadey, M.S., R.D.
Tenders cook quickly so you can spend time chatting with friends instead of fussing over the grill. You’ll also benefit from their payload of protein, a building block for Baby’s development. Recipe by Matthew Kadey, M.S., R.D.
Rather than spooning out a mayo-heavy and calorie-laden packaged slaw, try this easy, spicy-sour Asian rendition. A cornucopia of crunchy vegetables provides fiber to squash unhealthy cravings and keep things moving. Recipe by Matthew Kadey, M.S., R.D.
Toasting the fennel gives it a nutty flavor, and when you mix it with butter, it turns into a tasty rub. Experiment by adding some lemon to the butter, or throw in chili pepper or paprika. You can make more rub than you need and keep it in the fridge for all sorts of things.
I love tahini as a base for my dressings. The pressed sesame lends a really creamy, earthy essence, and you don’t need additional oil because it’s high in good fat. My husband will make the dressing while I grill the zucchini—it’s great teamwork.
This is a perfect make-ahead meal: You can put the meatballs in sandwiches, pair them with pasta, place them on a bed of greens or veggies, or eat them one at a time as midday snacks. Learn more about this recipe.
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.
There are times during the summer when it’s just too darn hot to cook or even think about recipes—all you want is a simple supper solution.
One of my favorite “no recipe required” go-to dishes for summer is pasta salad. It’s an easy way to use up just about any fresh veggies you have in the fridge and leftovers are perfect to pack for lunch the next day.
One of my favorite things about summer is picnicking on the beach, at outdoor concerts, or just in the park hanging out with my daughters.
While you’re pregnant it’s usually recommended you stay away from processed deli meats (seemingly everyone’s “go to” sandwich for picnics). This week I’ve got a crowd-pleasing, easy to make, healthy, upscale alternative to share with you that’s perfect for packing to go.
Between the rising temperatures and your growing belly, chances are you’re struggling to keep your cool these days. When you can’t bear the idea of turning on your stovetop, don’t resort to yet another PB&J.