If you find yourself pregnant during warmer months, there is probably a backyard barbecue (or three!) on the calendar. But before you fire up that grill or fill up your plate, remember that some of your favorite dishes may be risky for moms-to-be. “Certain foods can harbor bacteria that are particularly dangerous during pregnancy,” explains Mary Lynn, D.O., an assistant professor of obstetrics and gynecology at Loyola University Medical Center in Maywood, Illinois.
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.
By using half whole eggs and half egg whites, you get the yolks' nutrients—especially choline and omega-3s for fetal brain development—with less cholesterol.