Q. This is my 2nd pregnancy. Last time around I had a rough time at the end of the pregnancy. So I am trying to eat healthier. I am so used to eating mcdonalds though( I work there, so its free) that I can't really remember how to cook and prepare meals. I don't want this kid to be unhealthy so I would like him to get as much healthy food as I can get.
I don't care much for onions & mushrooms.
Anything is appreciated(:
A. There is no special diet and recipes for a pregnancy. You should eat a healthy diet that gives all the nutrients to help your baby develop and grow.
Remember that the food you eat is the main source of energy for your baby growing inside. A pregnant women should know that she is not only responsible for herself, but also for the unborn child inside her. The child's physical and mental development after birth will have a influence of anything seen, thoughts and the food eaten by the pregnant woman.
1.There is no special diet for a pregnant women, but eating a healthy balanced diet that gives all the nutrients for your baby to develop and grow is recommended.
2.For the first 3 months, the diet of a pregnant woman should include food rich in iron, folic acid and foods high in calcium. You may take iron and folic acid tablets if you are pregnant or lactating.
3.Folic Acid & Birth Defects
Women should get enough folic acid from their diet before and during the pregnancy to prevent major birth defects involving baby's brain or spine, according to Canadian researcher Louise Pilote of McGill University, Montreal as reported in the British Medical Journal, May 2009.
A cup of Brussels sprouts supplies 93.6 mg of folic acid. Brussels sprouts recipe
4.Fortifying flour products with folic acid may cut the number of babies born with congenital heart disease, the most common of all birth defects.
5.In the next 3 month (i.e.3 to 6 month pregnancy), the woman needs extra protein and calcium. Look for foods with high protein.
6.Pregnancy & Weight Gain
Most women gain between 10-15 kgs, but too much weight gain should be avoided. However, the weight gain during pregnancy will vary according to your pre-pregnancy weight. According to the experts, an overweight woman is advised to gain only 7 kg (15 pounds) and an underweight woman to gain up to 18 kg (40 pounds).
7.Do Not Eat For Two
Many pregnant women wrongly think that they should eat for two. Note that you need only 200-300 extra calories daily in pregnancy, i.e. a cup of reduced fat milk or yogurt and a medium orange. This is because your body actually absorbs more nutrients from food you eat during pregnancy.
Researcher Alison Stuebeworking at Brigham and Women's Hospital in Boston found that pregnant women should avoid eating for two since too much weight gain is linked with complications at birth. Pregnant women who eat fried foods and dairy products and food for two are more likely to gain as much as 35 pounds. Women with vegetarian diets and eating more monounsaturated fat found in olive oil and nuts in early pregnancy are half as likely to gain an unhealthy amount of weight.
If you MUST eat at McDonald's, make healthier choices. Salads, fruits, and sandwich wraps, as opposed to a big Mac and fries is in your best interest.
For simple, healthy recipes to make at home, go to this link http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/healthy-recipes-00000000037066/index.html
Lunch ideas for school ? Something different and healthy ? And suitable for a 15 year old ?
Q. I'm about to be enrolled into a new school and this school doesn't have a cafeteria so all students have to bring their own food.I'm tired of traditional lunches and I don't care for juvenile things like pb&j sandwiches.I need something that is different,healthy,tasty,suitable for a teenager.And something besides sandwiches. Any ideas ? Vegetarian/vegan recipes are acceptable.
@ Jenna,lol.
A. Chuck away the pb&j and put your mind into gear for some really good sandwiches
Asparagus rolls are well know and are popular, tomato and egg, cheese and vegemite, jam, honey, marmalade, cucumber, cold meats, lettuce, grated carrots and raisins, cheese and pineapple.
Test and explore combinations, types of garnishes, chutneys, pickles, relishes, different types of bread, buns and rolls,Hamanan
What is your favourite quick, easy to follow, and non labour-intensive vegetarian recipe?
Q. Also, must be healthy and non-greasy!
Recipe for a full-blown meal, not merely a snack.
A. farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Melt a little cheese (optional) on a bagel or toast, and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.
Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese/cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.
My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.
Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.
Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.
Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.
Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.
A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.
For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.
Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)
Powered by Yahoo! Answers
