Recipes

I know alot of women are worried about getting healthy so here are some ideas. Snack: Watermelon Split 4 bananas, peeled and sliced in half lengthwise 1/4 medium seedless watermelon (about 4 pounds) 1 cup fresh berries (blueberries, blackberries and raspberries) 1 cup green seedless grapes 1/2 cup sliced honey-roasted almonds 1 8-ounce carton low-fat yogurt (vanilla or mixed berry) 8 leaves fresh mint, very thinly sliced. Arrange 2 banana slices in each of 4 shallow bowls. Use a standard-size ice-cream scooper to make watermelon balls, placing 3 scoops in each dish on top of banana slices. Top with 1/4 cup berries and 1/4 cup grapes. Sprinkle each split with almonds, then top with 1/4 cup yogurt. Garnish with fresh mint and serve immediately. Breakfast: Mango-date muesli with almonds 1 ½ cups rolled oats ½ cup chopped or slivered almonds ½ cup grated dried coconut (or wheat germ) ¼ teaspoon ground cardamom ½ cup chopped dried mango (snip with a scissors or pulse in a food processor) ½ cup diced dried dates1. In a skillet over medium heat, stir the oats, almonds, coconut and cardamom until toasted and fragrant, 5 to 7 minutes. Let cool. Stir in the remaining ingredients. 2. Store in an airtight container for up to 1 month. Serve over yogurt, stirred up with grated apple and yogurt, soaked overnight in milk or fresh orange juice, or with cold milk added just before serving. Lunch: Farmers Market grand Aioli with tarragon dipping sauce 1 ⁄4 cup mayonnaise 1 ⁄2 cup full-fat yogurt 1 cup tarragon leaves, rinsed and patted dry (discard any tough stems) 1 ⁄4 cup lemon juice Grated rind of 1 lemon 1 tablespoon olive oil 1 clove garlic, peeled and smashed For the grand aioli: 1 ⁄2 onion, coarsely chopped 1 celery rib, coarsely chopped 1 lemon, sliced 2 bay leaves 2 garlic cloves, smashed 10 whole peppercorns 4 3-ounce salmon filets 3 ⁄4 pound baby potatoes 1 ⁄2 pound baby broccoli, lower ends trimmed 1 ⁄2 pound baby carrots 1 pound thin asparagus, lower ends trimmed 1 ⁄2 pound baby summer squash1. To make the tarragon sauce, place all ingredients in a food processor and blend until smooth. refrigerate in an airtight container until ready to use (up to 3 days). 2. For the aioli, put onion, celery, lemon, bay leaves, garlic cloves and peppercorns in a medium-sized pot. add water until pot is three-quarters full. Bring to a boil over high heat and cook uncovered 3 to 4 minutes. 3. reduce heat to a simmer and gently submerge salmon filets into hot liquid. Cover pan and cook for 7 minutes. remove cooked salmon and set aside. Discard any liquid. 4. In a medium pot, place potatoes and cover with water. Bring to a boil and cook for 10 to 12 minutes until tender. Drain potatoes and set aside. 5. Fill large pot with 2 inches of water, place steamer basket inside and bring water to boil. reduce heat to medium-high and carefully arrange broccoli, carrots, asparagus and squash in steamer basket. Cover and cook 4 to 7 minutes, until vegetables are tender. Drain vegetables and arrange on a large platter with the salmon and cooked potatoes. Serve warm or at room temperature with tarragon sauce. Dinner: Lentil Celery Root Soup 2 teaspoons vegetable oil 1 leek, thinly sliced 2 garlic cloves, chopped 1 tablespoon dried thyme ½ teaspoon cayenne (optional) Salt and pepper, to taste 1 medium (about 1½ pounds) celery root, peeled and chopped 2 medium carrots, sliced 1 cup dry red lentils 2 Granny Smith apples, peeled and chopped 3 cups low-sodium vegetable broth 2 tablespoons honey Juice of ½ lemon Parmesan cheese, grated1. In a large saucepan, heat vegetable oil over medium heat. Add leek and cook 3 minutes. Add garlic, thyme, cayenne, salt and pepper and cook 1 minute more. Add celery root, carrot, lentils, apple, broth and 1 cup water to the pan and bring to a boil. Reduce heat and simmer covered for 15 minutes, or until carrot and celery root are tender. Stir in honey and lemon juice. 2. Remove from heat. In two batches, purée soup in a blender or food processor until smooth. Return to pan and stir in more water (up to 2 cups) if needed to reach desired consistency. Simmer for 5 minutes. 3. Serve garnished with additional black pepper and grated Parmesan cheese, if desired. Nutritional information per serving Per serving: 290 calories, 13 g protein, 51 g carbohydrate, 5.5 g fat, 105 mg calcium, 4.5 mg iron, 180 mcg folate, 14.5 g fiber Those are some food I have loved, and they are healthy.There are more things on Fit pregnancy.com