Pregnancy

Healthy Recipes for Pregnant Women From 0 to 8 Weeks

Here are some great recipes that will give you and the growing fetus all the vital nutrients that you need:

1.    Broccoli and Mint Soup

This soup has a fresh mint flavor and is very easy to make. Broccoli is packed with vitamins and minerals.
This is a good source of calcium, beta carotene, iron, vitamin C and folate.

Ingredients:

  • 2onions, roughly chopped
  • 2tablespoons olive oil
  • 750ml of water
  • 750 g roughly chopped broccoli
  • 750 ml semi-skim or skim milk
  • 1 vegetable stock cube
  • 5 large fresh mint leaves
  • Salt and black pepper to taste

Preparation:

1.Heat the oil and cook onion over a low flame for five minutes.
2.Add the broccoli and cook for another three to five minutes.
3.Pour water and milk in with the other ingredients, crumble and add the stock cube and put in the mint leaves.
4.Keep stirring, bringing it slowly to a simmering point for 20 – 25 minutes, until the broccoli and onions become soft.
5.Remove this mixture and blend it using a food processor or blender.
6.Pour the blended mixture into a sauce pan and slowly reheat it before serving.
7.Season to taste and serve with croutons that can be sprinkled over.
For the croutons: You need to cut the polenta into 1 cm cubes, and fry in canola oil until they are lightly browned. Drain on paper towels and season it with dried herbs and black pepper.

2.    Tuna and Fennel Lasagna

Fennel adds an anise flavor, but you could substitute celery and ½ teaspoon of fennel seeds if you do not find fresh fennel. Serve this with some ripe cherries and crusty bread for a simple and a nutritious meal. This recipe is a good source of protein, vitamin B12, calcium and fiber.

Ingredients:

  • 3 leeks, chopped
  • 3 bay leaves
  • 500 ml of skim milk
  • ½ fennel bulb, chopped
  • 25 g plain flour
  • 200 g tuna packed in water
  • 25 g margarine
  • 25 g Cheddar cheese, grated
  • 6 sheets of dried lasagna noodles
  • Black pepper and salt to taste
  • Oil and butter for greasing the pan

Preparation:
1.Preheat the oven to 180°C. Put the bay leaves, leek and fennel in a saucepan.
2. Add milk to the bay leaves and fennel, heat it gently for ten minutes.
3.Remove the leeks and fennel for later use, but discard the bay leaves.
4.The milk should be poured into a jug fors later use, melt the margarine in the saucepan.
5.Add the flour to the margarine, stir the mixture and cook it for a minute.
6.Gradually add the milk and keep stirring.
7.Allow the mixture to thicken, season to taste.
8.Apply grease to an oven proof dish and put the leek and fennel mixture in the base of the dish.
9.Tuna should be placed on the top of the leeks and fennel, then half of the lasagna noodles on top of the tuna. Pour some of the sauce over it.
10.Repeat the layers of vegetables, pasta and tuna, pouring the remaining sauce over it.
11.Sprinkle the cheese over and bake it for 35 – 40 minutes.
12.The baking is done when the top is brown and the pasta is cooked well.
13.If you use fresh pasta then it takes only 20 – 25 minutes to cook.

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