5 Healthy Recipes for Pregnant Women

We all know that an expecting woman should always have healthy and well balanced diet. So, here are the easiest 5 healthy recipes for pregnant women.  A balanced and delicious diet is always better for the expecting mother as well as for the child. During pregnancy, a woman has to eat for two people. Thus, the diet should include all the required nutrients as the food you are eating will be shared by the unborn baby too. Apart from being healthy, the food for pregnant lady should also be tasty, as the expecting mother always struggles with the taste. So, to make this choice easy, here are the most easy to make 5 healthy recipes for pregnant women: 


1. Strawberry French Toast Recipe

Ingredients: Strawberry jam, cup milk, lightly beaten eggs, salt, butter, slices whole wheat bread, sliced strawberries and confectioner’s sugar.

Method: Warm the strawberry jam and stir it well until it sets loose. After that add milk, eggs, and salt and keep stirring. Dip the bread in egg mix and place it in a deep, large pan. Cook the bread on both sides as it gets golden brown. After that cut the toast into triangles and serve with slice of strawberries and lemon.

2. Lemon-Basil Turkey Burger Recipe

Ingredients: lean ground turkey, bunch fresh basil, whole-wheat bread crumbs, scallions, andLemon zest.

Method: Mix all the ingredients in a bowl and divide in 4 equal parts. Make thick patties and cook them over medium heat for 10 to 15 minutes. Use the patties with hamburger buns and serve hot with ketchup and mustard.

3. Banana Berry Delight Recipe

Ingredients: peeled banana, frozen mixed berries, lemon juice, vanilla soy milk and low-fat vanilla frozen yogurt.

Method: After cutting the bananas, add every ingredient into a blender. Mix them until gets smooth. Serve as a fresh smoothie or refrigerate to have it later at any time of the day.

4. Ginger Peach Passion Recipe

Ingredients: peeled peaches, low-fat vanilla frozen yogurt, mango juice, and grated fresh ginger.

Method: Cut the peaches and add all ingredients in the blender. Mix well until gets smooth. You can have it as fresh smoothie and refrigerate the leftover. However, make sure that you consume the whole smoothie on the same day.

5. Crunchy Pear Salad Recipe

Ingredients: peeled and thinly sliced ripe pear, baby spinach, balsamic vinegar, olive oil, Dijon mustard, minced shallot, grated Parmesan cheese, and chopped walnut.

Method: Mix well the spinach and pear slices. On the other hand, pour mustard, vinegar, olive oil, salt, shallots and pepper in a bowl. Add this dressing to the pear spinach mixture as a salad dressing. You can also coat the dressing evenly. Lastly, just sprinkle some walnuts and parmesan cheese.

Apart from all these, you must have lots of fresh green vegetables, eggs, and fruits. I hope you like these 5 healthy recipes for pregnant women. Have a comfortable and stress-free pregnancy!

Kids Food and Health Recipes for Kids

Kids food is often neglected by parents.

We’re more aware of the health benefits for our children from providing healthy kids food.

It is not always easy to provide healthy kids food. We live in a fast moving, demanding world.

We aim to give stressed mums help and support in the kitchen.

We will provide advice on healthy food recipes for kids from toddler through to school age.

We provide you with information on healthy kids food and healthy recipes for kids:

* Read more about Kids Food Allergies
* Read more about Kids Nutrition Facts
o Learn more about Healthy Choices
* Find out more on the six major food groups in Food Pyramid for Kids
* Healthy Kids Meals
o See our Healthy recipes for kids
o Try our Healthy kids lunch box ideas

Healthy recipes for kids

Healthy kids food is the holy grail providing them with nutritious kids meals that they enjoy.

How do you make meal times quality family time and kids food that you are confident in?

You know how it is – everyone else at playgroup talk about the great conversation and humorous things their kids say about their day over dinner. While at your house it’s the mad hour.

Your trying to get the home work done, get daughter to ballet, pick number daughter up from soccer, get the baby out of the cat litter and then recover enough composure to provide healthy kids food.

Sadly we believe that most people lie. Your house and mine are the modern day norm.

So let yourself off the hook with our healthy recipes for kids that gives you kids food that is easy to make yet still gives you the confidence to say at the end of it all – today my kids had healthy kids food using our healthy recipes for kids.

Hot off the Grill: Healthy Recipes for a Summer Barbecue

Skirt Steak with Chimichurri Sauce

Makes: 4 servings
Prep: 15 minutes
Marinate: 4 hours
Grill: 8 minutes

Ingredients
3 garlic cloves, peeled
1 large jalapeno chili, seeded and with white ribs removed
3/4 cup packed flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pound skirt steak
1/2 cup barley
2 cups chicken broth
3/4 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos
1 teaspoon chopped fresh oregano

Directions
1. For sauce, pulse garlic and jalapeno in a food processor until finely chopped. Add parsley and oregano leaves; pulse until coarsely chopped. Add next 4 ingredients and 1/4 teaspoon pepper; pulse until uniform.

2. In a resealable plastic bag, combine skirt steak and 1/4 cup of the chimichurri sauce. Seal; shake to coat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.

3. In a pot, combine barley and broth; simmer, covered, for 20 minutes. Stir in peas, pimientos, chopped oregano, 2 tablespoons of the chimichurri sauce, and the remaining pepper. Let stand, covered, for 5 minutes.

4. Grill steak over hot coals for 3 to 4 minutes per side. Let rest 5 minutes; slice thinly. Serve with barley pilaf and remaining sauce.

Nutrition facts per serving: 458 calories, 27g protein, 28g carbohydrate, 26g fat (11g saturated), 6g fiber

Healthy Recipes - Golden Eye Lasagna

My Husband Nathan is a very good healthy recipes cook. He loves to create food dishes. I want others to experience and reap the benefits.

This dish for him was not hard at all.I ask him to cook a dish for my Job ; we were having a bring in a cover dish day ; but it had to be something healthy. And he did it.

Everyone really enjoyed it . It was different all around, the taste , appearance,texture etc...So I decided to send this recipe in.

So You Can Judge For Yourself
Thanks
Carolyn Stovall( wife)

This recipe call for you to shop for the following items,salad section for the market first.

1 bag of fresh Spinach
3 bunches of Green Onions
1 pack of 4 tomatoes
5 stalks of Zucchini
4 stalks of Squash
1 package of Golden Roasted Almonds
1 seeet Onion
1 bottle of Olive Oil, re. or lite about a 8oz. bottle
1 jar of Mango and Pineapple Chutney
1 can of Black Beans
1 large box of Lasagna
2 packages of Kraft 3 white cheese
1 lb. of kraft mild chedder cheese
1 large Aluminum Pans

Back at Home

Grab a big deep pot for boiling your lasagna fill pot 3/4 way up with water. Let boil . Place lasagna in boiling water with a tbsp. of olive oil and cook until tender.
(prep for cooking)

Slice up all Zucchini and place in a big bowl of cold water.
Slice up all Squash and place in a big bowl of cold water.
Slice up your Tomatoes.
Slice and chop up your Onion.
Drain Black Beans in a bowl and set aside for now.
Take one large pan and rinse out in your sink. Now pat dry with paper towel.
Open your olive oil and pour just enough to grease bottom of pan good.

Once lasagna is tender, turn off stove and let pot stand. It you have a wooden flat wooden stir, please us it to pick up lasagna.

Create a layer and dash with olive oil over Zucchini lightly.Spread 2 of your sliced Tomatoes over Zucchini.

Sprinkle half of your green onions over the tomatoes.
Sprinkle your black beans out,
Sprinkle 1 package of the cheese until all is covered. Dash some more olive oil on top. Place another layer of pasta on top.
Empty your squash on top of pasta and spread your Chutney out over the squash, Sprinkle your Golden Almonds to cover all.
Take your Spinach ( empty the bag) and cover completely. Take the rest of your green onions along with your sweet onions and sprinkle on top. Spread the last 2 of tomatoes over top with 1 tbsp. more olive oil.
Sprinkle the last bag of cheese to cover lasagna. Place another layer of pasta on top.
Slice up your mild cheese on top. Take 2 pieces of foil and make them one large sheet.Rub back center of foil area with olive oil, to help prevent the cheese from sticking to foil.

Dinner on a Dime

By the end of the day, most students are exhausted and in need of a tasty, easy meal. I know from experience that homework can make it challenging to cook a highly involved meal on weeknights. I also know that choosing whether to eat a Hot Pocket or a can of soup for dinner every night gets old really fast. Believe it or not, it’s actually easy to make a hearty meal with a tight budget and a backpack full of homework.
Most of the recipes I use make about four servings of food. If you just cook for yourself, you’ll probably end up with some leftovers. I would suggest inviting friends or roommates to eat with you, and then make them do the dishes. That’s a fair trade, right? They get food, and you don’t have to clean the kitchen (which is definitely the worst part of the cooking/eating process).
So before I start making you salivate, let me briefly go over some safety issues you should be aware of in the kitchen. (If you are a vegetarian, you can just skip this paragraph.) When you are handling raw meat, you need to be very careful. Make sure you use a plastic cutting board if you need to chop it, and wash your hands with soap before you touch anything else. Cook meat to at least 160 degrees to get rid of any harmful bacteria. Also, please be careful with sharp knives, and make sure your fingers are in the clear when you’re chopping. Telling someone your giant scar is from a cooking accident could be pretty embarrassing.
Now that you know how to safely handle meat, let’s get back to dinner ideas. (Vegetarians, you can tune in now.) One of my favorite things to cook for dinner is stir-fry. It is easy to make, and you can use whatever ingredients you want. Most vegetables taste great stir-fried, making it easy to cook something you will like. Chicken, beef, and tofu are all great in it as well. Cooking it basically just requires you to throw the ingredients in a frying pan (or wok) with oil and let them hang out for a while. If you like more structure, here are a bunch of stir-fry recipes.
If you eat meat, there are several easy recipes you can make with ground beef. (If you aren’t a fan of cows, you can substitute most of these with ground turkey.) Tacos are really easy and cheap. They’re great with ground beef, but you can also use chicken or beans instead. If you want to impress a date, meatloaf is an easy meal you can make with ground beef. Your date won’t have a clue the dish practically made itself.
I realize that macaroni and cheese is a comfort food, and many college students have become completely addicted to it. If you are dying to have some, try making it from scratch instead of a box. It’s healthier, cheaper, and can fill more bellies. I bet you can do a better job than Kraft can, anyway. If you’re feeling fancy, try adding some vegetables or ham to your creation.
I could keep listing dinner recipes all day, but who wants to keep reading when you could be eating. So instead, I will send you on your way with links to several websites with easy dinner ideas. Thanks to the internet, not owning a cookbook is no longer a legitimate excuse for eating dinner out of a box.

HEALTHY RECIPES: Roman Tuna Salad

Some supermarkets have a selection of olives in bins or they sell them in plastic containers. The fresh olives taste much better than canned olives. We like Greek Calamata olives for this tuna salad. (Try to buy them without the pits – it’ll save you some work.)

What You'll Need: Serves 4
1/4 cup Nayonaise (soy-mayo from Nasoya)
1 tablespoon each: fresh lemon juice
Extra-virgin olive oil
2 cans (7 ounces each) tuna
1 can (14-ounce) artichoke hearts
1 small red onion
1/4 cup each: chopped black olives
Salt and freshly ground pepper to taste
Chopped Italian (flat leafed) parsley leaves

What You'll Do:

1. In a medium-sized mixing bowl, stir together the nayonaise, lemon juice, and olive oil.
2. Open the can of tuna and the artichokes. Pressing the tuna lid down, drain the tuna liquid into the sink. Carefully remove the sharp lids. Empty the artichokes into a strainer to drain.
3. Add the tuna to the mayo mixture. Break up the tuna with a fork but leave it chunky. If the artichokes aren’t quartered, cut each one into quarters lengthwise. Add to the tuna.
4. Chop the onion and add to the tuna. Using your fingers, pit the olives and chop into large pieces. Finely chop the parsley; adding the olives and parsley to the tuna. Stir; add salt and pepper to taste.

To Serve: For a sandwich, spread onto crusty bread or rolls with some lettuce leaves or by itself on a bed of lettuce.

For your school lunch, pack the tuna in a plastic container and the bread (whole-wheat of course!) in a plastic baggie.

Tools:
Medium mixing bowl
Measuring cups, spoons
Can opener
Strainer
Cutting board
Chef’s knife

HEALTHY RECIPES: Veggie Wrap

The Wrapper: It’s an 8-10 inch flour, not corn, tortilla that comes in fun colors – red (red pepper or sun-dried tomato), green (spinach), brown (whole-wheat), or plain white.

 

What You Need: Serves 1

 

1 flour tortilla, any variety

2 tablespoons hummus, any flavor

2 tablespoons grated carrot

6 fresh spinach leaves, washed and dried

 

What You'll Do:

 

Lay the tortilla on a piece of foil. Spread the hummus on the tortilla almost up to the edges. Sprinkle the grated carrot over the hummus. Lay the spinach leaves on top. Roll up and cut in half with a serrated knife but don’t cut the foil. Wrap tightly in foil.

 

To Wrap: Place a thin layer(s) of ingredients on the tortilla, leaving a quarter-inch of space around the edges. Roll the wrap up tightly, but not too tightly or the ingredients will ooze out. Use a serrated knife to cut it in half so the tortilla doesn’t tear. Wrap in foil and pack it.

 

Tip: Make up the ingredients the day before and assemble the wrap in the morning. Otherwise, the wrap can get pretty soggy. Ugh!