Mac + Mia: Pregnancy Friendly Recipes
May 03, 2016
It seems like a pretty cruel joke that when pregnancy makes you want to eat ALL THE FOOD, you cannot EAT ALL THE FOOD.
Aside from making better choices about upping your vitamins, protein, calcium and all that good stuff, there's a whole host of things you're advised to cut out. If your babies are being extra good to you, they'll likely focus their in utero cravings on those food groups exclusively- beef tartare and sashimi are getting ordered to the recover room on delivery day + 15 minutes.
I've teamed up with Mac + Mia, online personal stylists for children's clothes, to offer some pregnancy friendly recipes that will hopefully satisfy some of those cravings in a healthy way!
A little bit more about M+M:
"Mac + Mia is a curated children’s clothing service on a mission to find high quality unique items for your little one. Our stylists create personalized looks for kids ages newborn to six years old and deliver them right to your door. Shipping is free! No time wasted searching or shopping for those everyday special pieces every parent craves."
Bacon French Toast Breakfast Cups
The most important meal of the day… if you can muster the energy and constitution to actually make something (am I right first trimester-ers?).
The brilliance of these little breakfast bombs is that you can make up a batch to be kept in the freezer, pop one in the microwave or toaster oven whilst the coffee brews, and be set up for the day with something tasty and filling.
Makes 4 cups
Ingredients:
1 cup half & half
½ cup whole milk
4 eggs
4 tablespoons maple syrup
8oz small baguette
salt
9 strips of bacon
Fresh berries to serve
Method:
Preheat the oven to 400F.
Whisk together the half & half, whole milk, eggs, maple syrup and generous pinch of salt. Dice the baguette into half inch cubes and tumble them into the custard. Leave the bread to soak whilst you prep the muffin tin.
Use a large/jumbo muffin tin, spray each indent with cooking spray then line with a strip of bacon. Use half a strip of bacon to cover bottom so that each muffin has one and a half slices of bacon completely lining it.
Use a slotted spoon to fill each bacon cup with bread cubes, share out the bread
Use a large/jumbo muffin tin, spray each indent with cooking spray then line with a strip of bacon. Use half a strip of bacon to cover bottom so that each muffin has one and a half slices of bacon completely lining it.
Use a slotted spoon to fill each bacon cup with bread cubes, share out the bread
amongst the cups evenly, squashing them down to fit them all in. When all the bread cubes are shared out, pour the custard into each cup until it fills each muffin indent.
Place in the oven for 20-25 minutes, or until a skewer inserted into the center of each cup comes out clean. Remove the pan from the oven and use a large serving spoon to scoop the cups out of the tray, place them on a flat baking tray and return to the oven for a further ten minutes to crisp the bacon around the sides.
Serve with fresh berries and a drizzle of maple syrup.
To freeze, allow to cool completely, wrap in foil and pop in the freezer. For best results reheat in an oven or toaster oven for 20 minutes at 400F. To microwave, remove the foil, place on a plate, covered with a paper towel and microwave for 2-3 minutes, or until hot in the center (test by pushing a knife into the middle and checking the temperature of the blade).
Chai Spice Sparkle
With the warmer weather on its way, and Mother’s Day this month (hint hint dads-to-be!) it’s not just what I’m eating that’s on my mind. Whilst everyone else has a celebratory glass of bubbling in hand at a baby shower brunch, or a nice glass of rose whilst relaxing in the sunshine, I can’t help but feel just a little bit jealous!
This spicy little number will keep your cocktail cravings at bay, and maybe even settle some pregnancy nausea.
Ingredients:
For the syrup-
2 chai spice tea bags- I chose a decaffeinated variety
2 cups boiling water
½ cup light brown sugar
To make and garnish-
Soda water
Crystalized ginger
Granulated white sugar
Method:
Add the boiling water to a saucepan with the chai spice tea bags and allow to brew for five minutes.
Place the pan on the stove, add the sugar and bring to the boil. Once boiled, turn down the heat to a simmer and continue to cook until the liquid has reduced by half. This syrup will keep in a covered jar for about a month, if your tea bags have leached any tea or spice residue you can pass this light syrup through a coffee filter to remove it.
To make the cocktail, finely chop the crystalized ginger. Add some granulated white sugar if the inside of the ginger is still sticky, this will make it easy to make a very, very fine dice.
Dip the rim of a champagne flute in the syrup, then in the chopped ginger so that it sticks.
Add one cocktail measure (1oz or 30ml) of syrup to the glass then top with soda water. If you prefer the cocktail a little sweeter just add more syrup.
Crunchy Salmon Burgers
Salmon is an excellent pregnancy staple. A lean protein that’s packed with omega 3 fatty acid DHA, which could help your little one along to baby Einstein status, the omega 3 may also help with that foggy pregnancy brain causing you to leave your car keys in the fridge on a daily basis.
Makes 4 burgers
Ingredients:
4 scallions
16oz fresh salmon
2oz smoked salmon- though eating raw smoked salmon isn’t advised in pregnancy, cooking it makes it mumma friendly
6 tablespoons of rolled oats
6 tablespoons unsweetened, shredded coconut
1 teaspoon dried tarragon
1 teaspoon dried parsley
2 eggs- 1 for the burgers and 1 for the crunchy coating
salt and pepper
About 3 tablespoons all purpose flour- to coat
1 cup panko breadcrumbs- to coat
Cooking spray- I like coconut oil spray
Method:
Preheat the oven to 360F.
Finely dice the scallions, smoked salmon and fresh salmon (pat dry to remove excess moisture) and mix well in a large bowl.
Beat then add one egg to the salmon mixture, follow with the oats and coconut. Season with the herbs, salt and pepper and mix together.
Form the salmon mixture into four patties, if you find the mixture too wet to form patties add a little more coconut.
Lay the burgers on non stick paper, cover with cling wrap and pop in the fridge for about half an hour to firm up a little.
Lay out three plates. Sprinkle a generous amount of flour (seasoned with salt and pepper) onto the first plate, beat and pour the remaining egg onto the second plate, and tumble the breadcrumbs onto the final plate. Remove the burgers from the fridge and dredge with flour, coat the sides as well. Dunk into the beaten egg, again don’t forget the sides, then plunge into the breadcrumbs, pat them over the entire surface of the burger.
Place the burgers in an oven proof dish and lightly spray with the cooking oil. Cook for 25 minutes, until the burgers are firm to the touch and the breadcrumbs are lightly golden.
Serve with avocado, another pregnancy super food!
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