Good health can show resilience even in the toughest of times, and that requires eating a healthy diet regularly. It could be hard to keep track of your diet or follow a plan, especially when you’re a mother-to-be with unbelievable cravings and a busy schedule.
To maintain the good health of the two of you when you’re expecting, there does arise a need for a few changes in your diet that will support your child with proper nutrients for its growth. These Healthy meals for pregnancy will keep your health on top and satisfy your cravings.
Nourishing and Easy Healthy Meals for Pregnancy!
During pregnancy, the body becomes more adept at absorbing nutrients which means you can obtain the required levels without sizeably increasing your total food intake. You do not need to eat for two as your body learns to store vitamins and minerals, which can be deposited by eating nutrient-dense foods.
Thus we have prepared a list of healthy meals for pregnancy that will not only thrill the taste buds but also satisfy the hungriest of appetites while providing protein, nutrients, and other positives for both your baby and you.
Here are some healthy pregnancy dishes you can try:
- Winter Greens Salad with Pomegranate & Kumquats
- Quick Meatball Banh Mi Sandwich
- Reuben Casserole
Winter Greens Salad with Pomegranate & Kumquats
Add piquancy to your diet with all the necessary greens, fruits, seeds, and Kumquats tossed for their tanginess to make a highly satisfying high-fiber meal. This is one of the best healthy meals for pregnancy that must have on your list during the pregnancy period.
Ingredients:
- Six tbsp of fresh pomegranate juice
- Two heads Belgian endive & trimmed with leaves separated
- Half a tsp of orange zest
- A quarter cup of toasted walnuts
- 1 ½ tsp sugar
- 1 ½ tbsp of fresh orange juice
- 1 ½ tsp cornstarch
- 1 cup pomegranate arils or raspberries
- ⅛ tsp of garlic salt
- A quarter cup of extra-virgin olive oil
- A quarter cup of toasted pepitas or pistachios
- 1 small head radicchio but torn into small pieces
- 5 cups baby bitter greens – kale, arugula, and/or frisée
- ½ cup kumquats, thinly sliced or orange segments
Method To Prepare:
- Gather the orange juice, cornstarch, sugar, pomegranate juice, orange zest, and garlic salt in a saucepan.
- Whisk it properly to be heated at medium-high heat with more continuous whisking until it’s boiling.
- After boiling, it also gets dark and then becomes more translucent in about 5 minutes.
- This is the marker for you to let the liquid cool at room temperature for about 20 minutes to be again whisked in oil.
- Arrange the baby greens with endive and radicchio on a platter, then add kumquats (or oranges) & pomegranate arils (or raspberries) from the top in a drizzle as the dressing.
- Throw in some walnuts or pistachios for taste.
- Serve and enjoy!
Quick Meatball Banh Mi Sandwich
Experience the stunning meatball sandwich recipe made with Veggies and the Sriracha-mayo sauce to lend Vietnamese flavors to this delightful mix of health and taste.
Ingredients:
- A Quarter cup of cilantro leaves
- Half a cup of a cucumber, cut small
- Half a cup of a medium-sized carrot, cut small
- Half tsp honey
- 1 tsp Sriracha
- 1 Whole-wheat 5-inch split and toasted sandwich rolls
- An Eighth tsp of salt
- 1 tbsp mayonnaise
- 10 Baked Turkey Meatballs
- 1 tbsp rice vinegar
Method To Prepare:
- Mix the honey, salt, and vinegar well in a bowl, and then add carrot and cucumber to it.
- Keep it at room temperature for 20 minutes or refrigerate for up to 20 hours but remember to drain the marinade lastly.
- Sriracha and mayonnaise should be mixed in a small bowl while the meatballs should be microwaved on High until they’re somewhat in, say, 2 minutes.
- Spread half of the mayonnaise mixture on each roll.
- Divide the meatballs and the vegetables between the rolls.
- Sprinkle cilantro, serve, and enjoy!
Reuben Casserole
This Reuben casserole recipe has all the delicious elements of a Reuben sandwich with much less sodium and calories. Thinly sliced angel hair cabbage cooked with a splash of vinegar stands in for the sauerkraut, and lower-sodium deli turkey adds a rich, meaty flavor in place of the traditional corned beef.
Ingredients:
- 1 ¼ cups shredded Swiss cheese
- 2 tbsp cider vinegar
- ⅛ teaspoon salt
- 3 tbsp extra-virgin olive oil
- 1 cup chopped yellow onion
- ⅓ cup mayonnaise
- 10 ounces of coleslaw mix or 5 cups of thinly sliced green cabbage
- 3 slices seeded rye bread, torn into pieces
- A coarsely chopped but a third of a pound of sliced reduced-sodium deli turkey.
- 2 tablespoons chopped kosher dill pickle
- 2 tablespoons of no-salt-added ketchup
Method To Prepare:
- Prepare a baking dish (7 x 11 inches) by spraying cooking spray in the oven heated to 350 degrees Fahrenheit.
- Get a large non-stick skillet to heat 1 tbsp oil over medium-high heat.
- Add onion, salt, and cabbage to then begin stirring until the cabbage wilts, and the onions begin to brown.
- Afterward, remove them from the heat to be stirred in vinegar, and then transfer this mixture to the baking dish.
- Get the cabbage-onion mixture to add cheese to it in an even sprinkling manner, along with pickle, turkey, and some more cheese.
- Bring mayonnaise and ketchup together to be stirred and for it to be spread over the topmost cheese layer resting on the mixture.
- Sprinkle the rest of the cheese too.
- Bake the bread in a food processor until breadcrumbs form to remove them for them to be later tossed together in a bowl with 2 tbsp of oil.
- Use this for sprinkling it over the top cheese layer.
- Make sure the cheese melts and the breadcrumbs turn golden brown when you must stop baking the casserole, for it’ll be thoroughly hot in about 20 minutes.
- Serve it hot!
Final Words
These are some of the recipes made to satisfy the massive cravings for delicious food. These healthy meals for pregnancy will get you through the diet without feeling drained and provide your fetus with all the necessary proteins and minerals.
