Top 5 Pregnancy Recipes- ALL Registered Dietitian Approved!

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Top 5 Pregnancy Recipes - ALL Registered Dietitian Approved!

Written by: Co-Founder Amanda Capriglione, RDN, CDN

Medically Reviewed by Dr. Nicole Palmer, DO

Being pregnant is a beautiful privilege, but it also comes with its fair share of bizarre quirks. Like, having to pee every 5 minutes, intense-emotional hormones, and of course food cravings and aversions. Did you LOVE peanut butter literally daily and then all of a sudden in your 9th week of pregnancy absolutely loathe it? Or did you absolutely hate pickles for no good reason but in your 3rd trimester LOVED them with everything? Thank you, pregnancy.

We compiled a list of our top 5 pregnancy recipes, which are both nutritious and delicious. Depending on your taste buds (and your trimester), you may enjoy some or all of them. Here we go…

  1. COCONUT-GINGER OVERNIGHT OATS

  2. MOM’S GUAC

  3. “FRIED” CHICKEN & BAKED SWEET-CHILLI POTATO FRIES

  4. “LASAGNA” RAVIOLI SKILLET

  5. VEGAN LENTIL MEATBALLS

We hope you enjoy our selections! The coconut-ginger overnight oats, Mama’s Guac, and “fried chicken,” recipes are from our E-book, Feel Good Food for a Healthy Pregnancy.

Sometimes it can be difficult figuring out what to eat and also if it’s actually nutritious for you and your baby. Pregnant women need a varied diet throughout their whole pregnancy, however, there are specific nutrients to consume in each trimester to help support fetal development. Although we are a prenatal vitamin company, we do believe nutrition reigns king. You and your baby NEED food--- the prenatal supplement fills the gaps in your diet and adds the extra nutrients that you may not be getting from food alone. Figuring out certain healthy foods to eat while pregnant can be a difficult task (and maybe one of the last things you want to think about, mama) so we developed a recipe book and guide (e-book) to help you along the way. Packed with dozens of nutrition tips, recipes, and pregnancy guidelines. For a limited time, grab it for FREE by just subscribing to our e-mail list.

1. Coconut-Ginger Overnight Oats

Make these oats ahead of time. Perfect for nausea because of the ginger. Enjoy this recipe in your first trimester, especially!

Ingredients:

  • ¾ cup old fashioned oats

  • ¼ tsp ground ginger

  • ½ tbsp ground flax seed

  • ½ tbsp chia seed

  • ½ cup coconut milk

  • 1 tbsp honey

Preparation:

  1. Mix Oats with ground ginger, flax, and chia.

  2. Mix coconut milk with honey.

  3. Pour the coconut evenly over the oats and let sit overnight. Enjoy cold or heat in the microwave or stovetop. Top with toppings.

  4. Suggested toppings: raw coconut flakes, flax, chia, banana

2. Mom’s Guac

Goes perfectly with tacos. This will be your go-to family snack recipe even after pregnancy! We also have a nutritious and quick recipe for homemade taco rice and beans recipe in our e-book!

Ingredients:

  • 2 tbsp- 1/4 cup chopped fresh cilantro

  • 1 cup bell pepper, chopped

  • 1 cup fresh tomato, chopped

  • ¼ cup white onion, chopped

  • ¼ cup red onion chopped

  • ½ small jalapeno, seeded and chopped (optional)

  • 4-5 ripe avocados

  • 2-3 tbsp fresh lemon juice

  • 1-2 tbsp fresh lime juice

  • about 1-2 tsp zest from the lemon

  • about 1 tsp zest from the lime

  • 4 garlic cloves, minced

  • salt and pepper, to taste

Preparation:

  1. Wash and chop cilantro, pepper, tomatoes, and jalapeno, if using. Chop up both onions. Set all veggies aside.

  2. Slice open the next 2 avocados and remove the seeds. Slice crosswise and lengthwise to yield small chunks. Add those to the large bowl and season with the rest of the lemon and lime juice and zest. Add the garlic. And salt and pepper to taste.

  3. Add the prepped veggies, stir until all combined, and adjust seasoning as needed (salt, pepper, garlic).

  4. Store in the frig for up to 4 hours before serving.

3. “Fried” Chicken & Baked Sweet-Chilli Potato Fries

Baked chicken that’s crispy but without the extra mess! This recipe is for first, second, and third trimesters.

Ingredients:

Chicken:

  • 2 pounds, boneless, skinless chicken tenders

  • 1 cup buttermilk

  • 1 cup finely crushed cornflakes

  • 1 cup panko bread crumb

  • 2 tbsp all-purpose flour

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • Olive oil for brushing

Potatoes:

  • 2 large sweet potatoes, sliced into fry shape

  • ½ tsp cinnamon

  • ¼ tsp cayenne pepper

  • 2 tsp olive oil

  • Sea salt

Honey Mustard:

  • ¼ cup Dijon mustard

  • ¼ cup honey

  • 2 tbsp olive oil

  • Juice ½ lemon

  • Pinch red pepper

  • Sea salt and pepper

Preparation:

  1. Coat chicken in buttermilk.

  2. Preheat oven to 425 degrees. Line baking sheet with parchment. Toss the cornflakes, panko, flour, sea salt, and garlic powder together.

  3. Remove the chicken from the buttermilk and dredge with breadcrumbs, pressing until all sides are coated. Repeat with chicken and lay flat on a baking sheet.

  4. Cook for 15-20 minutes.

  5. For the sweet potato fries. Preheat oven to 400 deg. Toss potatoes with spices and olive oil. Lay flat on a parchment-lined baking sheet. Bake for 25 minutes until crisp.

  6. While chicken and/or sweet potatoes are cooking, make honey mustard sauce. Honey mustard sauce. Combine all ingredients in a jar and whisk together. Enjoy with sautéed spinach or kale.

4. “Lasagna” Ravioli Skillet

We love this easy and quick ravioli lasagna recipe. Just add some greens!

Ingredients:

  • 1 24oz package of Cheese ravioli (can be frozen or refrigerated)

  • 1lb Lean Ground Beef

  • 1 ½ tsp Dried Oregano

  • 1 tsp Dried Parsley

  • ½ tsp Garlic Powder

  • ¼ tsp Salt

  • ¼ tsp Red Pepper Flakes

  • 1 28oz Can Crushed tomatoes

  • ¼ cup Chopped Fresh Basil

  • 8oz Small Fresh Mozzarella Balls

Preparation:

  1. Preheat broiler, and bring a large pot of water to a boil.

  2. Follow directions on ravioli packaging and cook accordingly; drain and set aside.

  3. Cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through(4-5 minutes), with a wooden spoon crumble the beef. Add oregano, parsley, garlic powder, salt, and red pepper flakes for seasoning.

  4. Add tomatoes and basil and bring to a simmer.

  5. Fold in the cooked ravioli and half of the mozzarella balls.

  6. Carefully transfer the pan to the oven and scatter the remaining half of the mozzarella balls over the top of the pasta.

  7. Broil until the cheese is melted, 2 to 3 minutes.

5. Vegan Lentil Meatballs

These vegan lentil meatballs are BALLin’ from Minimalist Baker. They pack 10 grams of protein per 4 meatballs. Enjoy with pasta and some veggies for a balanced meal. We love this recipe from Minimalist Baker!

INGREDIENTS:

  • 3 Tbsp (45 ml) + 1 tsp Olive Oil (separate)

  • 1 Medium Shallot Minced

  • 3 Garlic Cloves Minced (1 ½ Tbsp)

  • 1 Tbsp Ground Flax + 3 Tbsp Hot Water, let sit for 5 minutes. (Replacement for egg)

  • 1 ½ Cups Cooked + Cooled Green Lentils (cooked in vegetable stock)

  • 1 ½ Tbsp Dried Basil & Oregano mix

  • ¼ cup Fresh Parsley

  • 1 Tbsp Tomato Paste

  • 5-6 Tbsp Vegan Parmesan Cheese (Feel free to add more to top off!)

  • ¼ tsp Salt and Black Pepper (for taste)

  • 1 Tbsp coconut flour (optional // or gluten-free oat flour or panko bread crumbs*)

PREPARATION:

  1. Preheat the oven to 375 degrees; Heat a large skillet on medium heat and line a baking sheet with parchment paper.

  2. Once the skillet is hot, add 1 Tbsp olive oil, shallot, and garlic. Sauté for 2-3 minutes, or until slightly golden brown (be careful not to burn), then remove from heat and turn off stovetop.

  3. To a food processor, add flaxseed and water and let it sit for 2-3 minutes.

  4. Add cooked, cooled lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.

  5. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten-free.

  6. Use a tablespoon or ice cream scooper, to scoop out about a tablespoon of dough and carefully form into balls. The best way to do this is to rest the dough in the palm of your hand and use your other hands’ fingers to gently form a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until around 12-13 meatballs are formed.

  7. Roll/coat in vegan parmesan cheese (optional) and arrange on a baking sheet.

  8. Over medium heat, heat the skillet from earlier. Once hot, add 1 Tbsp olive oil and meatballs. Cook for around 4-5 minutes, or until golden brown. (Use a wooden spoon to rotate the balls to cook evenly on all sides.)

  9. As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Bake for 10-15 minutes.

  10. While you prepare your carrot noodles, pasta, and/or marinara sauce.

  11. Remove meatballs from the oven and let cool slightly – they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.