Posts Tagged ‘Pregnancy Cravings’

Vitamin-Packed: Green Smoothie

Green Smoothie

 

 

 

 

 

 

 

 

 

 

 

 

Article and Photo courtesy of Well Rounded NY.

NYC-based private chef and health coach Jenné Clairborne shares her favorite way to gain energy and nutrients with one easy recipe.

As a personal chef and health coach, my clients are always asking me for advice about what to eat for breakfast. The majority of them are mothers, and can’t spend a lot of time in the kitchen making breakfast every morning. Still, as a new mom, optimal energy is essential, and a well-balanced breakfast is the best place to start. My favorite energy-boosting, nutrient-rich, time-saving breakfast is a Green Smoothie.

A Green Smoothie is basically a fruit smoothie with dark leafy greens blended into a satisfying breakfast. And since we all know that food aversions during pregnancy can leave your body pining for nutrients, now’s the perfect time to practice making these…before baby arrives.

Here are a few reasons you’ll be hooked.

It’s nutritious.
Dark leafy greens are full of minerals, vitamins, fiber and even protein. Vitamins A, C and K, as well as minerals like iron and manganese, are abundant in my favorite smoothie green, kale. Fresh fruit is full of vitamins and fiber, and also contains energizing sugars. Fiber in the greens and fruit will work to stabilize your blood sugar levels, thus supplying your body with a steady stream of energy until lunch. Add hemp, flax or chia to your smoothie for heart and brain healthy Omega-3 fats, and extra bulk.

It’s simple.
Smoothies are easy to make because the blender does the majority of the work. To save even more time in the morning, simply wash your greens and prep your fruit the night before. All you’ll have to do is add the ingredients to the blender, and turn it on. Frozen fruit is a great option for smoothies as well because it is frozen at peak freshness, helps to create a lovely smooth texture, and of course, it’s easy to use.

It’s delicious.
Greens for breakfast may sound strange, but when they’re blended into a fruity smoothie, they taste great!

Here are my suggestions for the perfect Green Smoothie:
Greens: Kale, Spinach, Collards, Beet Greens, Chard (without stalk), Baby Bok Choy, Fresh herbs
Fruit: Mango, Banana, Peach, Berries, Pear, Apple, Oranges, Pineapple
Liquid: Pineapple (so juicy, this is all I use), coconut water, almond milk
Additions: Fresh Ginger and Turmeric, Cinnamon, Chia Seeds, Hemp Seeds, Flax Seeds, Coconut Oil, Spirulina, Green Powder

Tropical Green Smoothie Recipe
serves 1
2-3 cups Kale, chopped
1 cup Cilantro (optional)
1 cup Pineapple, diced
1 cup Frozen mango
1/2 cup Fresh mango (optional)
1/2 cucumber, diced or 1/2 cup coconut water (or both…)
juice of one lime
1 tsp Spirulina powder

Place all ingredients in a high-speed blender, with the heavier, more liquid contents at the bottom. This includes the pineapple, cucumber and mango. Blend until smooth and silky. Add more coconut water, cucumber or pineapple to thin the mixture, if necessary.

This article is by Jenne Clairborne courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Snack Smart: Watermelon

Pregnancy Snack: Watermelon

 

 

 

 

 

 

 

 

 

 

 

 

Article and Photo courtesy of Well Rounded NY.

Petit Organics founder Michelle Marinis cools down hot mamas with 3 hydrating watermelon recipes.

Pregnant mommies in the summer are so beautiful: sandals, flowing maxi dresses and comfy bathing suits at the beach showcasing those adorable growing bellies. However, if your due date happens to fall in August, September or October you may be feeling like one (temperature) HOT mama this summer!

Keeping cool during the dog days of summer is not only more comfortable for you, but it is also critical from a health standpoint. Expecting mothers should stay thoroughly hydrated and be careful not to overheat. There are some obvious measures you can easily take in order to beat the heat — soak your feet in ice water, stay in the air conditioning whenever possible, and substitute your regular gym workout for a swim instead. But another measure that we often forget about is staying cool from the inside out. Incorporating certain foods into your diet will naturally keep you hydrated.

So what is this perfect food for keeping cool? I polled about 50 pregnant moms, and the number one food they crave during warm summer months is….watermelon! Watermelon is made of 99 percent water so it is a super satisfying snack for hot mamas everywhere. It is also packed with Vitamins A, B6 and C and is the fresh fruit or vegetable with the highest content of lycopene. Lycopene is a very special and powerful antioxidant that helps prevent heart disease, cancer and even sunburns. If you aren’t exactly doing back flips to dig into swiss chard, spinach or lima beans (which are all great sources of potassium), consider having watermelon instead. Potassium is critical in electrolyte maintenance for the human body, especially pregnant mothers who burn an extraordinary amount of calories each day.

Here are three watermelon recipes to keep you and your foodie-on-the-way cool and comfortable during these last few toasty summer weeks. Bon appetit to you and your bébés!

WATERMELON JUICE

Ingredients:
• 1 seedless organic watermelon (a small 5 – 6 pound watermelon works well)
• juice of 1 lime

Preparation:
1. Slice the watermelon in half and again into strips. Using a wooden spoon, scoop the flesh away from the rind and place in a blender. Discard the rind.
2. Blend the watermelon until completely pureed (approximately 1 minute).
3. Add the lime juice and blend another 5 seconds.
4. Pour into a glass and serve. Alternately, pour into a pitcher and place in fridge to chill. The juice will separate over time, so simply stir to combine prior to serving. The juice will last 3 days safely in your refrigerator.
Yields 5-6 servings.
Petit Pointer: Pour the juice into popsicle molds and voilà: watermelon ice pops!

FRESH WATERMELON & MINT SALAD

Ingredients:
· 1 medium (preferably seedless) watermelon, sliced into 1/2″ to 1″ cubes
· 8 fresh mint leaves, rolled and sliced into slivers
· 1 tbs extra-virgin olive oil
· 1 small pinch of sea salt
· 1 turn of freshly cracked black pepper
· 1/4 cup crumbled feta cheese (optional)

Preparation:
1. In a large bowl, mix the watermelon slices, mint slivers, extra-virgin olive oil, sea salt and pepper.
2. Roll in the feta cheese if desired.
3. Serve chilled or at room temperature.
Yields 4 servings.
Petit Pointer: Let the salad sit overnight so the flavors meld. It makes a perfect lunch the next day!

WATERMELON & CHIA SEED SORBET

Ingredients:
· 4 cups watermelon juice (puree a small, seedless watermelon)
· Juice of 2 limes
· 4 teaspoons chia seeds
· 8 fresh mint leaves, finely minced
· Coconut nectar (optional)

Preparation:
1. In a large jug, add the watermelon puree, chia seeds, lime juice and mint. With the lid on, shake vigorously for about 20 seconds.
2. Place in your refrigerator to allow for the chia seeds to thicken to a jelly consistency (1 hour up to overnight).
3. Pour the mixture into a freezer-safe container, close the lid and freeze for at least four hours.
4. Scoop into bowls and serve with coconut nectar drizzled on top (optional).
Yields 5 servings.
Petit Pointer: Sorbet will stay fresh in your freezer up to two weeks safely.

This article is by Michelle Marinis courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Raised in Texas with a down home Southern upbringing, Michelle Muller-Marinis grew up with a passion for food and cooking. After moving to NYC and beginning a family of her own, Michelle realized the importance of fresh, healthy baby food – she discovered her little ones were always happiest with a spoonful of homemade food in their mouths! She is the founder of Petit Organics and an NYC mom of three boys, Pearce, Rylan and Brandt. You can find Michelle on Facebook, Twitter, Instagram and Petit Organics on Facebook, Twitter, Instagram, and Pinterest.

Cravings Made Healthy: Mac & Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Article & Photo Courtesy of Well Rounded NY.

Janie’s Kitchen tweaks a few ingredients to create a creamy, gooey mac-and-cheese without a Lipitor chaser.

I am the mac-and-cheese fanatic. If it’s on the menu, I always order it. If it’s not and I think its an omission, I’ll request it. I might not always finish it, but will always indulge my inner child when a fix is available. Most of us crave mac-and-cheese but don’t eat as much as we’d like due to the high fat content. The béchamel sauce, which serves as the base for real macaroni and cheese, is one of the three mother sauces of French cuisine. Also referred to as a roux, it is comprised of butter and flour, which is then cooked in whole milk (note: we haven’t even talked about the cheese yet!). We all know that butter is high in fat, and not ideal for you in large concentrations to begin with, and flour (except the whole wheat kind) is likewise not nutritionally ideal. Adding this combination an already decadent treat is pushing it, especially if you’re pregnant. So how do we make healthy macaroni and cheese and still have it taste naughty and delicious?

My solution was substituting a secret ingredient that will change your views on mac-and-cheese forever: cottage cheese. Yes, you read it correctly – cottage cheese. Low-fat cottage cheese is your saving grace, especially when pregnant. Women need to consume 75 to 100 grams of protein per day when pregnant to properly care for growing mama and baby. One serving of low fat cottage cheese has 25 grams of protein, and nearly half of the four servings of calcium recommended daily.

Seriously, one 16-oz container of low fat cottage cheese puréed in a Cuisinart until creamy will provide a delicious béchamel substitute. The mac-and-cheese recipe below is my go-to anytime I have a craving. When complete, it serves four people the way mac was meant to be enjoyed — in big spoonfuls — or seven people on a diet. One serving of my mac-and-cheese has 42 of the 75-100g of protein and 100 percent of the 1200mg of the daily calcium recommended for expecting mothers. If you use whole wheat pasta, this recipe will also provide almost 100 percent of the whole grains needed daily. Talk about a gold medal winning mac-and-cheese!

Recipe courtesy of Janie’s Kitchen.

Ingredients:

  • 1 (16oz.) Container of Low-Fat Cottage Cheese
  • 1 Cup of Grated Extra Sharp White Cheddar Cheese
  • 1 Cup of Grated Reggiano Parmesan Cheese
  • 1 Tablespoon of Apple Cider Vinegar
  • 1 teaspoon of Black Pepper
  • 1 Package of Whole Wheat Pasta
  • 1 Tablespoon of Salt (for the pasta water)

Directions:
1. Place cottage cheese in a blender or mixer and pulse until the curds turn creamy.
2. Grate the cheeses and in batches add to the cottage cheese mixture.
3. Add apple cider vinegar and black pepper.
4. Meanwhile bring a large pot of water to a boil. Once boiling add salt and follow the pasta instructions on the package.
5. Before draining the pasta save 1 cup of the starchy pasta water.
6. Drain pasta and place back in the large pot.
7. Add ½ cup of the pasta water back into the pasta and 1 large scoop of the cheese mixture and stir. Add another scoop of the cheese mixture and more pasta water if needed. The starchy water allows the pasta and cheese to melt together to create creaminess without butter or milk.
8. Stir in the last cheese mixture and place pasta in a serving bowl.
9. Optional: Add breadcrumbs on top of pasta and place in the oven on broil until the crumbs turn golden brown.
10. Serve warm.

This article is by Janie Box courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Slow & Sweet

Pregnancy Craving: Slow Cooker Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Article & Photo Courtesy of Well Rounded NY

Nourish your new mama self with these 3 slow cooker specialties from Petit Organics founder Michelle Marinis.

There is something incredibly wholesome and healthy about feeding your family with homemade soups, stews and oatmeal. The idea of tossing a handful of ingredients into your slow cooker and a few hours later you have a restaurant-quality meal is just… well, awesome! Especially when there’s a new baby in the picture.

Slow cookers should become the new “it” item on baby registries. These bad boys can save you an incredible amount of time when your new bundle of joy arrives. Completing a task as simple as taking a shower will become a major success during those first few weeks. Anything you can do to simplify your life is a welcome strategy. So be sure to buy a slow-cooker if you don’t already have one — maybe it’s still in the box from your wedding registry? Time to bring it out!

TOP FIVE TIPS AND TECHNIQUES:
1. High vs. Low: Remember that one hour on the high setting is the equivalent to two hours on the low setting. A benefit to using the low setting is that the food can cook a little longer than the recipe advises without the risk of being overcooked.
2. Layer in order: Unless the recipe specifies otherwise, you should always layer the ingredients in the order they are given – no need to stir!
3. No extra liquid: Pour liquids (water, stock, etc.) over vegetables and meats, and only use the liquids specified in the recipe with roasts and stews. Extra juices cook out of the ingredients, and less evaporation occurs than in traditional cooking methods.
4. No peeking! It might be challenging, but don’t open the slow cooker before the cooking time is complete. It takes 20-30 minutes for the heat to build back up to the previous temperature each and every time you remove the lid.

Now that we have covered the basics, I will share my three favorite slow cooker recipes. Just give yourself 15-20 minutes of prep time, and 4-8 hours later you have a delicious, flavorful meal to feed your entire family. Can’t beat that!

TORTILLA SOUP

Ingredients:

· 1 pound shredded, cooked chicken (optional – this recipe is vegetarian without the chicken)
· 6 Roma tomatoes, skin on and quartered
· 4 tomatillos, leaves/stems removed and diced
· 1 medium onion, chopped
· 1 orange bell pepper, cored, seeded and diced
· 2 cloves garlic, minced
· 1 red bell pepper, seeded and diced
· 1 orange bell pepper, seeded and diced
· 1 teaspoon cumin
· 1 teaspoon chili powder
· 1 teaspoon salt
· ¼ teaspoon freshly cracked black pepper (about 5-6 turns)
· 1 bay leaf
· 2 cups black beans (or one can, drained and rinsed)
· 1 ½ cups corn kernels (or one bag frozen kernels)
· 2 cups water
· 2 cups (or one container) low-sodium vegetable broth
· 1 tablespoon chopped cilantro (optional)
· 7 non-GMO corn tortillas
· Extra-virgin olive oil

Preparation: Place the first 18 ingredients in your slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours). 30 minutes prior to serving, preheat your oven to 400 degrees F. Lightly brush both sides of the tortillas with oil. Cut the tortillas into strips and spread on a baking sheet. Bake in the preheated oven until crisp (approximately 10-15 minutes). Spoon servings of soup into individual bowls, sprinkle chips on top and serve.

PUMPKIN & BLACK BEAN CHILI

Ingredients:
· 2 tablespoons extra-virgin olive oil
· 1 yellow bell pepper, seeded and diced
· 1 clove garlic, minced
· 1 medium sweet onion, diced
· 3 cups black beans (or two cans), rinsed and drained
· 1 sugar pumpkin, rinsed, stem removed and cut into 1” cubes
· 6 Roma tomatoes, seeded and diced
· 3 cups vegetable broth (or water)
· 2 teaspoons fresh parsley
· 1 teaspoon ancho chili powder
· 2 teaspoons cumin
· 1 teaspoon dried oregano (be sure to roll it in your hand to release the oils)
· ½ teaspoon salt
· 3 grinds freshly cracked black pepper
· Cubed avocado (optional)

Preparation:
Place the first 14 ingredients into your slow cooker. Cook on high for 1 hour, then drop the temperature to low and cook 5-6 hours. Spoon into individual bowls and top with avocado (if desired) and serve.

OVERNIGHT OATMEAL

Ingredients:
· 1 teaspoon coconut oil
· 8 ½ cups water
· 2 cups steel-cut oats
· 1 ¾ cups unsweetened coconut milk
· ¼ cup coconut sugar
· ½ teaspoon sea salt
· 1 teaspoon vanilla extract
· Optional toppings: Banana, berries, nuts, coconut flakes, chia seeds, maple syrup, etc

Preparation: Coat the inside of the slow cooker with the coconut oil. Add the water, oats, coconut milk, coconut sugar and salt into the slow cooker and stir to combine. Cover and cook on low heat until the oats are cooked through and creamy (approximately 7-8 hours). Stir in the vanilla and spoon into individual serving bowls. Add any desired toppings and serve warm.

Bon appetit to you and your bébés!

This article is by Michelle Marinis courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Raised in Texas with a down home Southern upbringing, Michelle Muller-Marinis grew up with a passion for food and cooking. After moving to NYC and beginning a family of her own, Michelle realized the importance of fresh, healthy baby food – she discovered her little ones were always happiest with a spoonful of homemade food in their mouths! She is the founder of Petit Organics and an NYC mom of three boys, Pearce, Rylan and Brandt. You can find Michelle on Facebook, Twitter, Instagram and Petit Organics on Facebook, Twitter, Instagram, and Pinterest.