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Tuesday, March 22, 2011

Tips Tuesday!

Now is the time of year when fruits and veggies are all the rage! Spring time is just the start of fresh produce coming to farmers markets near you, and we know that you all can’t wait to start shopping! It is especially important to keep a nutritional, healthy and balanced diet when you are preggo to make sure your baby gets all the nutrients possible.

What are the in season produce, you ask? Well here is a mini grocery list!

  • Artichokes, asparagus, avocado, broccoli, celery root, fennel, kale, potatoes, and rhubarb.
  • Strawberries, pineapple, kiwi fruit, grapefruit, blood oranges, peaches, and nectarines.

We know that many pregnant women are always craving something sweet. So instead of making a whole batch of brownies that are 5 million calories, try this delicious recipe for strawberries romanof that is only 207 calories per serving.

  • Ingredients:
    • 4 cups sliced strawberries (about 1 1/2 pounds)
    • 3 tablespoons powdered sugar
    • 1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
    • 1/3 cup whipping cream, chilled
    • 3 tablespoons powdered sugar
    • 1/4 teaspoon vanilla extract
    • Mint sprigs (optional)
  • Preparation:
    • Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.
    • Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately

Artichokes are also in season. This yummy veggie is packed with dietary fibers, B vitamins, and magnesium. They are also an excellent source of antioxidants which helps your skin glow, makes your hair lustrous and is super healthy for the baby. Here is a recipe for a delicious artichoke dish, Baked artichoke with garlic dip. Delish!

  • Ingredients:
    • 2 whole garlic heads
    • 4 medium artichokes (about 3 1/2 pounds)
    • 1/2 cup dry white wine
    • 1 cup organic vegetable broth (such as Swanson Certified Organic)
    • 1 tablespoon butter
    • 1/4 teaspoon kosher salt
    • Chopped fresh parsley (optional)
  • Preparation:
    • Preheat oven to 400°.
    • Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
    • Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
    • Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes

Spring time is also great time to make delicious salads. It is very important for a pregnant woman to get a good amount of greens and fibers in her diet, and this Fava bean, sweet pea, and sugar snap salad recipe is perfect for that!

  • Ingredients:
    • 4 pounds unshelled fava beans (about 2 cups shelled)
    • 2 cups sugar snap peas, trimmed
    • 1 cup shelled green peas (about 1 pound unshelled)
    • 1/4 cup thinly sliced fresh mint
    • 2 ounces prosciutto, thinly sliced (about 1/2 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon extravirgin olive oil
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

  • Preparation:
    • Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
    • Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.

We would love for you to share any healthy spring time recipes you have with us, and to try out the ones we posted today!


The Moody Mamas

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