I had my chance to perfect this guacamole recipe when my wife, Lindsay, got pregnant and it was all she wanted to eat. My first piece of advice is to use properly ripened avocados—they should just “give” when you squeeze them. Be generous with the lime juice and salt and, above all, keep it chunky.
Now that you’re steering clear of cold deli meat, your sandwich selection is limited. To the rescue: a delicious chickpea-stuffed pita. It’s packed with protein, fiber and immunity-building vitamin C. You can also use the bean mixture in a filling salad.
These no-bake bars make for the perfect grab-and-go breakfasts. Made with peanut butter and oatbran, they’re loaded with protein and fiber to keep you full for hours. It also contains pumpkin, which is a top source of the vitamin A your baby needs to develop a healthy heart, lungs and kidneys. For an extra protein boost, trade the milk powder for protein power.
A traditional Mexican drink, chia frescas are a great source of sustained energy. Not to mention, they’re super refreshing on a hot summer day. Blend well to make sure all the nutrients of the chia are absorbed.
Bread puddings are super easy; you can’t really screw this recipe up. Assemble it ahead of time and throw it in the oven as you start eating so it’s ready when you’re finished with your main course. The reheated leftovers will taste great later on too.
At the start of my pregnancy, I craved straightforward, flavorful food like this. The fish is low in mercury, which makes it a great choice for expectant women, and the en papillote technique looks dramatic, but anyone can do it.
Satisfy a yen for citrus, as well as your nesting urges, by making a batch of zingy vanilla-lemon cookies. They provide a hit of vitamin C, which is essential for tissue growth and helps your body (and therefore your growing baby!) absorb iron. Their tart flavor is easy on a queasy tummy—and they taste great.