Vegetable salads. Potato and cucumber salad. Carrots - 1 piece, potatoes - 2 pieces, fresh cucumbers - 2, vegetable oil - 1 tablespoon, medium onion - 1/2 piece. Boil potatoes in their skins and carrots, peel them and let cool, then cut into small cubes. Cut a fresh cucumber into thin slices, add finely chopped onion, vegetable oil, a little salt and mix everything. Top with herbs.
Fresh cabbage salad with garlic
Fresh cabbage - 300 g, carrots - 100 g, garlic - 1 clove, table vinegar - 1 teaspoon, vegetable oil - 1 dessert spoon, sugar - 1 dessert spoon. Finely chop the cabbage, grate the carrots on a coarse grater, add finely chopped or grated garlic, vinegar, sugar, a little salt, vegetable oil. Mix everything thoroughly, put under oppression for 1 hour.
Salad of sauerkraut and raisins. Sauerkraut - 200 g, raisins - 1 teaspoon, medium onion - 1/4, vegetable oil - 1 dessert spoon. Rinse the raisins thoroughly with running water, soak in boiled water overnight. Finely chop a quarter of an onion. Put the cabbage in a prepared salad bowl, add soaked raisins, onions, vegetable oil. On top, you can sprinkle with a small amount of herbs (parsley or dill).
Salad of sauerkraut and beets
Medium beets - 3 pieces, sauerkraut - 250 g, onion - 1 piece, vegetable oil - 1 tablespoon.
Boil the beets, cool, peel and grate on a coarse grater. Add sauerkraut, finely chopped onion, vegetable oil and mix.
Salad of tomatoes, cucumbers and green peas
Potatoes - 3 pieces, fresh cucumbers -
2 pieces, fresh tomatoes - 2 pieces, green peas - 100g, dill - South, green onions - South, sour cream - 50g, sugar - 1/2 teaspoon, table vinegar - 1 dessert spoon.
Boil the potatoes in their skins, peel, cool and cut into cubes. Finely chop the washed cucumbers and tomatoes and add to the chopped potatoes, then add the peas, some chopped greens, sugar, salt to taste, vinegar, sour cream. Mix everything, sprinkle with the remaining amount of greens on top.
Salad of tomatoes and cucumbers with garlic.
Tomatoes - 4 pieces, fresh cucumbers - 4 pieces, garlic - 1 clove, medium onion - 1/2 piece, vegetable oil - I tablespoon or sour cream - 2 tablespoons.
Finely chop the washed cucumbers and tomatoes, add finely chopped onions and garlic, vegetable oil or sour cream and salt to taste.
Beet salad with nuts
Beets - 3 pieces, garlic - 2 cloves, walnuts - 4 pieces, sour cream or mayonnaise - .2 tablespoons.
Boil the beets, peel and let cool. Then grate it, add finely chopped garlic, peeled and chopped walnuts, sour cream or mayonnaise. On top of the salad, you can decorate with finely chopped dill.
Vegetable salad with cheese
Tomato - 2 pieces, fresh cucumber - 1 piece, hard cheese - 50 g, lettuce - 1 bunch, vegetable oil - 1 tablespoon. Tomatoes, cucumber cut into cubes. Cheese grate on a coarse grater. Lettuce cut into strips. Mix everything and add vegetable oil, a little salt.
Vegetable salad with apple
Fresh cabbage - 300g, cucumber - 1 piece, apple - 1 piece, juice of 1/2 lemon, onion - 1/2 piece, sour cream - 4 tablespoons. Chop the cabbage, cut the cucumber into strips, grate the apple on a coarse grater, finely chop the onion. Mix everything, add salt, lemon juice and season with sour cream.
Carrot salad with nuts
Medium-sized carrots - 4 pieces, walnuts - 8 pieces, garlic - 1-2 cloves, sour cream or mayonnaise - 4 tablespoons. Wash the carrots, peel and grate on a coarse grater, add peeled and chopped walnuts and finely chopped garlic, season with sour cream and mayonnaise, if necessary (when using sour cream), add a little salt.
Carrot salad with apple
Carrots - 2 pieces, apple - 1 piece, vegetable oil - 1 tablespoon or sour cream - 2 tablespoons.
Wash carrots and apples, peel them, grate on a coarse grater, add vegetable oil or sour cream, if desired, a little salt and sugar.
Salad with pepper and cheese
Tomatoes - 3 pieces, fresh cucumber - 1 piece, sweet pepper - 1 piece, onion - 1/2 piece, cheese - 50 g, vegetable oil - 1 tablespoon. Cut the tomatoes and cucumber into slices, pepper into strips, onion into half rings. Put everything in a salad bowl, add vegetable oil and a little salt and mix. Grate the cheese and sprinkle over the salad.
Salads from fish and seafood. Crab salad with corn
Fresh cabbage - 400 g, canned corn - 300 g (1 can), crab meat or squid - 250-300 g, low-fat mayonnaise or sour cream - 100 g.
Finely chop the cabbage, finely chop the crab meat, add corn and mayonnaise. Mix everything and season with a little salt. From above, you can put sprigs of greens (dill or parsley).
fish salad
Rice - 100 g, fish (low-fat varieties) - 400 g, onions - 1 piece, mayonnaise or sour cream - 150-200 g.
Boil the rice, rinse and drain the water. Clean the fish, boil in lightly salted water, remove the stones and chop finely (you can use canned). Mix with cooked rice and finely chopped onion, add mayonnaise.
Fish salad with champignons
Low-fat fish - 400 g, medium-sized carrots - 4 pieces, medium-sized onions - 3 pieces, mayonnaise - 200 g, canned champignons - 300 g, vegetable oil - 3 tablespoons. Clean the fish, boil it, cool it, remove the stones and finely chop, add 1 finely chopped onion, season with 50-100 g of mayonnaise and put in a salad bowl. Peel the carrots, grate on a coarse grater, add the remaining 2 finely chopped onions, mix and simmer in vegetable oil. Then cool and put in a salad bowl with the next layer. Top with mayonnaise evenly. Then put the mushrooms on this layer, after draining the water from the can, and evenly distribute the rest of the mayonnaise on top. The resulting puff salad can be sprinkled with herbs on top.
cod liver salad
Cod liver - 1 can, eggs - 4 pieces, onion - 1 piece, parsley - 15 g, dill - 15 g.
Boil hard-boiled eggs, cover with cold water, peel and finely chop. Put the cod liver out of the jar, add finely chopped onion, mix everything. Sprinkle finely chopped herbs on top.
squid salad
Squid - 200 g, onion - 1 piece, apple - 1 piece, boiled rice - 100 g, cheese - 50 g, mayonnaise - 4 tablespoons, vegetable oil - 1 dessert spoon. Peel the squid, boil it, cut it into thin strips, add finely chopped onion, peeled and grated apple, finely chopped cucumbers, boiled rice, vegetable oil, mix everything, add a little salt and mix. Put grated cheese on top, pour everything with mayonnaise.
seaweed salad
Seaweed - 250 g, eggs - 4 pieces, onion - 1 piece, vegetable oil - 1 tablespoon.
Boil hard-boiled eggs, cool, peel and finely chop, add seaweed and finely chopped onion. Mix everything, season with vegetable oil and add a little salt.
Fish salad with cucumber
Low-fat fish - 300 g, potatoes - 4 pieces, egg - 1 piece, fresh cucumbers - 2 pieces, onions - 1 piece, mayonnaise or sour cream - 3 tablespoons. Boil fish, potatoes and eggs. Slice boiled fish, potatoes, fresh cucumbers. Season with mayonnaise, salt to taste. Garnish with greens and boiled egg slices.
Chicken salad with vegetables
Fresh cabbage - 400 g, canned corn - 300 g (1 can), boiled chicken - 250-300 g, low-fat mayonnaise or sour cream - 100 g. Finely chop the cabbage, finely chop the pieces of boiled chicken, add corn and mayonnaise. Mix everything and season with a little salt. From above, you can put sprigs of greenery (dill or parsley).
Chicken salad with cheese
Boiled chicken - 300 g, durum cheese - 50 g, canned peas - 300 g (1 can), sour cream - 100 g, dill - 20 g, green onions - 20 g. Cool the boiled meat and cut into cubes. Take any hard cheese, grate it on a coarse grater. Add peas, sour cream, some chopped greens, mix everything. Decorate the finished salad with the remaining herbs.
Chicken and champignon salad
Potatoes - 4 pieces, boiled champignons - 100 g, chicken meat - 100 g, egg - 1 piece, onion - 1 piece, sour cream or mayonnaise - 100 g. Boil potatoes in their skins, peel and cut into small cubes, add boiled champignons, chopped boiled chicken meat, finely chopped onion, salt to taste, mayonnaise, finely chopped hard-boiled egg and mix.
Now we will talk about the menu for the pregnant woman, which is also called pregnant menu🙂 , which you can adhere to if the pregnancy proceeds without complications. In the first few months of pregnancy, eat as usual - four times a day. The menu for a pregnant woman breakfast lunch dinner is an important health component for the unborn baby. In the future, gradually increase the number of meals.
What is it connected with? At least three important things:
- with the development of the fetus in a pregnant woman, a little an increase in the amount consumed food woman;
- takes up more and more space in the abdominal cavity, so the stomach, on which neighboring organs are increasingly pressing, is able to take less and less food - if, with increased pressure in the abdominal cavity, the stomach is still “full to fill”, the pressure of the abdominal organs on diaphragm, which will adversely affect the functioning of the cardiovascular and respiratory systems.
Considering these important points menu for pregnant (pregnant menu), breakfast, lunch, dinner, woman in the second half of pregnancy should switch to fractional meals - five times a day, and then six times a day. Each woman can create an individual menu for herself, taking into account some (within acceptable) taste preferences. If necessary, a antenatal clinic doctor, a dietitian or an experienced nurse will help her in this responsible matter. Here are some sample menus that you can take as a basis. Please note: the number of meals in the proposed menu is different.
Menu for a pregnant woman (pregnant menu) for a woman with four meals a day
Breakfast for a pregnant woman:
Dried bread with butter, barley coffee with milk.
Second breakfast in a pregnant woman:
Salad of fresh vegetables, a small piece of dried bread, dried fruit compote.
Lunch for pregnant women:
Milk rice soup, boiled meat with a vegetable side dish, dried bread, jelly or weak black long leaf tea.
Dinner for pregnant:
Oatmeal or buckwheat porridge with milk.
Menu for five meals a day
Breakfast:
Low-fat cottage cheese, a piece of dried bread, weak black long leaf tea with the addition of milk, something from non-acidic fruits.
Lunch:
Pasteurized milk or yogurt, a slice of white bread (preferably dried), boiled vegetables or fresh fruits.
Dinner:
A meat or fish dish - always boiled or steamed, for a side dish - boiled vegetables, a slice of dried bread, dried fruit compote or jelly.
Afternoon snack:
Pasteurized milk, dry biscuits or white bread toast, something from fresh fruit.
Dinner:
1. Chicken egg (hard boiled), fresh vegetable salad, a slice of dried bread, vegetable or fruit juice - preferably non-acidic.
Menu for six meals a day
Breakfast:
Salad of fresh vegetables, a slice of dried bread, weak black long leaf tea.
Lunch:
A sandwich with a little butter and cheese, barley coffee, some fresh fruit.
Dinner:
Milk rice soup, boiled fish with buckwheat porridge for garnish, dried fruit compote.
Afternoon snack:
Pasteurized milk, dry biscuits or white, slightly toasted bread.
Dinner:
Vinaigrette, a small piece of dried bread, weak black long leaf tea.
Second dinner:
About an hour before bedtime, you need to drink a glass of yogurt.
With a salt-free diet for pregnant women
If a pregnant woman, with the observed menu for a pregnant woman, breakfast, lunch, dinner, has any health problems, the doctor prescribes a salt-free diet for her. Such a diet is indicated for diseases of the urinary tract, with the appearance of edema. Dishes prepared without salt can also be very tasty if vegetables and herbs are used in their preparation, which have a very pronounced taste. Tomatoes, Brussels sprouts, green onions, chives, leeks, parsley, marjoram, celery, dill may be recommended. The lack of salt in food will not be felt too much if you add lemon juice to dishes. Lemon juice added to vegetable and fish dishes makes the taste of these dishes just wonderful. With a low-salt diet, you need to eat less fat. It is recommended to replace animal fats with vegetable oils.
Sample pregnant menu, breakfast lunch dinner on a salt-free diet
Breakfast:
Bun with a little fresh butter, barley coffee with milk.
Lunch:
Fruits (for example, orange).
Dinner:
Vegetable soup, low-fat stew seasoned with herbs, vermicelli or pasta for garnish; Apple.
Afternoon snack:
Pasteurized milk, bun.
Dinner:
Boiled fish, a piece of dried bread, pasteurized milk.
Having a clear idea of ​​​​the diet of the expectant mother, you can easily make the right menu. Do not forget that dietary meals during pregnancy are prepared only from fresh, good quality products that do not contain hypoallergenic additives. Below for your attention is a selection of recipes for what to cook for a pregnant woman every day.
Healthy salads for pregnant women: easy recipes with photos
This section presents photos and recipes for salads for pregnant women at different times.
raw vegetable salad
Ingredients:
- carrot, tomato, cucumber - 1 pc;
- parsley root - 1/2 pcs.,
- white cabbage - 50 gr.,
- parsley, dill - 10g.,
- sour cream - 40 gr.,
- salt to taste.
Exit: 300gr.
Cooking:
Carrots, parsley root, thoroughly wash, peel, finely chop; wash cucumbers and tomatoes, cut into thin slices; shred the cabbage; parsley, dill wash, finely chop. Mix prepared vegetables. When serving a healthy salad for pregnant women, season with sour cream or vegetable oil.
White cabbage salad with apples and carrots
Cooking:
- White cabbage - 150 g,
- Carrot, apple - 1 pc.,
- Onion - 1/2 pcs.,
- dill, parsley - 10 gr.,
- lemon juice (vinegar) - 5 mg.,
- sugar - 8 g,
- sour cream - 40 g,
- salt - to taste.
Exit: 300g.
Cooking:
To prepare a light dish for pregnant women according to this recipe, you need to wash the cabbage, finely chop it, add a little salt, lemon juice, put it in a saucepan, heat, stirring constantly, until all the cabbage settles to the bottom. Then drain the juice, add finely chopped carrots, onions, chopped apple, sugar, a little salt. Before serving, pour the salad for pregnant women prepared according to this recipe with sour cream and sprinkle with finely chopped herbs.
Green salad with cucumbers and tomatoes
Ingredients:
- Green salad - 75 g,
- Tomato, cucumber - 1 pc.,
- sour cream - 40 g,
- salt - to taste.
Exit: 300g.
Cooking:
To prepare this dish during pregnancy, thoroughly wash the leaf lettuce, chop coarsely, wash fresh tomatoes and cucumbers, cut into circles or half-circles, put on the prepared salad. When serving, pour over sour cream and sprinkle with finely chopped herbs.
Carrot and apple salad
Ingredients:
- Carrots and apples - 2 pieces each,
- Parsley root - 1/2 pcs.,
- sour cream - 40 g,
- salt - to taste.
Exit: 350g.
Cooking:
Grate prepared carrots on a coarse grater. Free the washed apples from the core, cut into strips. Finely chop the greens. Mix the prepared products, pour over sour cream when serving.
Green onion salad with egg
Ingredients:
- Green onions - 200g,
- egg - 1pc,
- sour cream - 40 g,
- parsley, dill - 10 g,
- salt - to taste.
Exit: 300g.
Cooking:
Wash green onions thoroughly, chop, mix with chopped, hard-boiled egg, salt a little. When serving, season the dish prepared according to this recipe for pregnant women with sour cream, sprinkle with finely chopped herbs.
Salad of carrots, dried apricots and lemon
Ingredients:
- Carrots - 2 pcs.,
- dried apricots - 1/3 cup,
- lemon - 1/2 pc.,
- sour cream - 40 g,
- sugar - 8 g,
- parsley greens -5g.
Exit: 300 g.
Cooking:
Grate raw peeled carrots on a coarse grater or chop finely. Sort dried apricots, rinse, pour boiling water over, finely chop and combine with carrots. Finely chop half a lemon and mix with carrots and dried apricots. A healthy salad for pregnant women prepared according to this recipe, when serving, season with sour cream and sugar, garnish with parsley.
First courses for pregnant women: photos and recipes of vegetable soups
Below are recipes for delicious soups for pregnant women.
Cauliflower soup
Ingredients:
- Cauliflower - 300g,
- milk - 200 ml,
- wheat flour - 20 g,
- butter - 70 g.
Exit: 500g.
Cooking:
To prepare this first course for pregnant women, cauliflower must be divided into inflorescences and boiled in lightly salted water. Lightly fry the flour in butter and dilute with hot cabbage broth, add milk, boiled cabbage inflorescences and bring to a boil.
Vegetarian soup
Ingredients:
- Potatoes - 700 g,
- White cabbage - 50 g,
- zucchini - 50 g,
- carrots - 30 g,
- tomato - 60 g,
- parsley root - 5 g,
- vegetable broth - 500 ml,
- sour cream - 40 g,
- butter - 70 g,
- parsley, dill - 70 g,
- salt - to taste.
Exit: 500g.
Cooking:
Clean vegetables and roots, wash, chop and stew in a small amount of water until half cooked, pour vegetable broth, add peeled and chopped potatoes and cook over low heat until tender.
Before serving, add butter, sour cream, finely chopped greens to the soup prepared according to this recipe for pregnant women.
Vegetable broth is prepared from edible cuts of various vegetables (carrots, cauliflower leaves, green leaves and cabbage stalks), which are peeled, washed thoroughly, dipped in boiling water and boiled at a low boil until tender, after which they are filtered through a sieve or gauze. As a vegetable broth, you can use water in which cauliflower or potatoes were boiled.
Vegetable milk soup
Ingredients:
- Potato - 100 gr.,
- Cauliflower - 100 g,
- carrots - 40 g,
- turnip - 30 g,
- leek - 15 g,
- green peas - 15 g,
- milk - 400 liters.,
- vegetable oil - 17 g,
- salt - to taste.
Exit: 500 g.
Cooking:
To prepare vegetable soup for pregnant women according to this recipe, the potatoes need to be peeled, cut into small cubes. Divide the cauliflower into individual florets. Peel carrots, turnips, leeks, chop and lightly fry in oil. Dip the prepared vegetables in boiling salted water and cook for 15 minutes. Then add boiled milk and cook until tender, then add green peas, bring to a boil and remove from heat.
Look at the photo for the soup recipes for pregnant women presented above:
Second courses for pregnant women: diet recipes (with photo)
This collection of recipes with photos is dedicated to dietary second courses for pregnant women.
Beef meatballs
Ingredients:
- Beef meat - 250g,
- wheat bread - 80g,
- Onion - 30 g,
- milk - 35 ml,
- wheat flour - 25 g,
- vegetable oil - 17 g,
- tomato paste - 20 g,
- sour cream - 20 g,
- parsley and dill - 10g.
Exit: 200g.
Cooking:
From meat, bread, onions and milk, prepare minced meat, passing it twice through a meat grinder, cut it into small balls, roll them in flour, put them in a saucepan, warm them slightly in a small amount of broth, add tomato puree, sour cream, vegetable oil and simmer under cover over low heat for 20 minutes. Before serving, sprinkle the second dish for pregnant women prepared according to this recipe with finely chopped herbs.
Steam meatballs in milk sauce
Ingredients:
- Beef meat - 250g,
- wheat bread - 40 g,
- butter - 20 g,
- milk - 100 mg,
- wheat flour - 15 g.
Exit: 150\100 g.
Cooking:
To prepare this dish during pregnancy, the cutlet mass must be cut into balls, steamed (in a steam pan, pouring them with warm water), pour milk sauce before serving.
Lightly fry wheat flour for the sauce in butter (10 g) until light yellow, mix thoroughly in a small amount of chilled boiled milk, pour into boiling milk and boil, stirring, until a thick sauce is obtained. Add the remaining butter to the hot sauce.
Meat cutlets with liver
Ingredients:
- Beef meat - 200 g,
- beef liver - 80 g,
- wheat bread - 60 g,
- egg - 1 pc.,
- butter - 20 g.
Exit: 200
Cooking:
To prepare a dish during pregnancy according to this recipe, beef meat must be cleaned of coarse tendons. Rinse the liver, remove the film and bile ducts. Pass the prepared meat and liver together with the bread soaked in water twice through a meat grinder, add an egg, knead well, cut into cutlets, brush with an egg, put in a greased frying pan, add 2-3 tablespoons of cold water and simmer under the lid until tender. When serving drizzle with melted butter.
liver pudding
Ingredients:
- Beef liver - 250g,
- Onion - 75 g,
- egg - 2 pcs.,
- milk - 200 ml,
- melted butter - 20 g,
- wheat crackers - 75 g,
- parsley greens - 70 g.
Exit: 250g.
Cooking:
To prepare this healthy dish during pregnancy, the prepared liver must be poured with milk, kept for 1 hour. Then turn it together with onions through a meat grinder, add egg yolks, melted butter, finely chopped parsley, mix, add beaten egg whites, put in a greased and sprinkled with breadcrumbs form, sprinkle with oil and bake in the oven.
Pozharsky cutlets with green peas
Ingredients:
- Chicken meat - 250g,
- Wheat bread - 25 g,
- milk - 50 ml,
- wheat crackers - U5 g,
- butter - 20 g,
- green peas - 30 g.
Exit: 200/30 g.
Cooking:
Separate the chicken meat from the skin and bones, pass it together with the bread soaked in milk through a meat grinder, add the butter, mix thoroughly, shape the cutlets, roll them in breadcrumbs, lightly fry on both sides, close the pan with a lid and bring the cutlets to readiness in the oven . When serving, drizzle with melted butter and add green peas.
Potato cutlets with fish
Ingredients:
- Potato - 300g,
- fish - 150 g,
- onion - 75 g,
- wheat flour - 25 g,
- sour cream - 40g,
- egg - 1 pc.,
- butter - 20 g,
- wheat crackers - 20 g,
- salt - to taste
Exit: 300g.
Cooking:
For this diet recipe for pregnant women, potatoes need to be steamed, peeled. Pass the boiled fish fillet through a meat grinder along with potatoes, add flour, butter, yolks, sour cream, finely chopped onions, mix thoroughly, cut the cutlets, coat with whipped protein, roll in breadcrumbs and fry.
Fish in sour cream sauce
Ingredients:
- Fish - 300 gr.,
- Potato - 300g,
- butter - 35 g,
- wheat flour - 20 g,
- cheese - 15 g,
- sour cream - 50 g,
- butter - 30 g,
- salt - to taste.
Exit: 300/50 g.
Cooking:
To prepare a dish for pregnant women for every day according to this recipe, the prepared fish must be cut into large pieces, rolled in flour, and lightly fried. Pour a little sour cream sauce into a deep frying pan, put fish there, place boiled and peeled potato slices on top of the fish and at the edges of the pan, pour sour cream sauce, sprinkle with grated cheese, pour over butter and bake in the oven. Preparation of the sauce: lightly fry the flour in butter, dilute with hot water, let it boil, add sour cream, boil for 3-5 minutes, strain through a sieve or colander.
Recipes for such food for pregnant women, of course, will appeal to every expectant mother.
Delicious and healthy diet recipes for pregnant women for every day
Dishes prepared according to these recipes for pregnant women are not only healthy, but also very tasty.
Cottage cheese and apple casserole
Ingredients:
- Low-fat cottage cheese - 300g,
- Egg - 1 pc.,
- Semolina - 25g,
- sugar - 30 g,
- apple - 100 g,
- raisins - 30 g,
- wheat bread - 200g,
- milk - 70 ml,
- butter - 20 g,
- sour cream - 50 g.
Exit: 350/50g.
Cooking:
To prepare a dietary dish for pregnant women for every day according to this recipe, you need to cut the bread into thin slices, pour milk with a small amount of sugar, pass the cottage cheese through a meat grinder, mix with whipped protein, yolk, sugar and semolina, add raisins, diced apples knead well.
In a mold greased with oil, put in layers part of the prepared slices of bread, then half of the curd mass, more slices of bread, the remaining curd mass. Cover everything with the remaining slices of bread and bake in the oven. Drizzle with sour cream when serving.
Curd soufflé with dried apricots and nuts
Ingredients:
- Cottage cheese - 300g,
- semolina - 50 g,
- milk - 50 li,
- egg - 1 pc.,
- sugar - 30g,
- butter - 20 g,
- dried apricots - 50 g,
- walnuts - 50g,
- sour cream - 50g.
Exit: 350/50g.
Rub cottage cheese, combine with semolina, add milk, yolk, sugar, butter, grind well, add whipped protein. Thoroughly crush the kernels of the nuts, wash the dried apricots and finely chop them, combine with the curd mass, mix thoroughly, put in a greased form and bake in the oven. Serve a tasty and healthy dish for pregnant women prepared according to this recipe with sour cream.
Cutlets from zucchini and cottage cheese
Ingredients:
- Zucchini - 300 g.
- cottage cheese - 100 g,
- egg - 1pc,
- wheat flour - 50 g,
- parsley and dill - 15 g,
- salt - to taste,
- kefir - 50 mg.
Exit: 300/50g.
Cooking:
To prepare a healthy dish for pregnant women according to this recipe, the zucchini must be peeled, chopped, a little salt and kept for 5-10 minutes, then add the egg, flour, grated cottage cheese, finely chopped greens (10 g), mix. Spread the resulting mass with a tablespoon in portions on a preheated pan and fry on both sides. Serve with kefir mixed with chopped herbs (5 g).
Pumpkin with cottage cheese
Ingredients:
- Pumpkin - 200g,
- Low-fat cottage cheese - 200g,
- sugar - 25 g,
- vanillin or cinnamon - to taste,
- sour cream - 40g.
Exit: 300/40 g.
Cooking:
Peel the pumpkin, stew until cooked, rub, mix with grated cottage cheese, add a pinch of vanilla or cinnamon, sugar, mix well. Serve a dietary dish for pregnant women prepared according to this recipe with sour cream.
Vegetables baked with cheese
Ingredients:
- Tomatoes, eggplants, sweet peppers - 150 g each,
- onion - 50 g,
- cheese (hard) - 50 g,
- dill and parsley - 10 g,
- vegetable oil - 35 g,
- salt - to taste.
Exit: 350g.
Cooking:
Cut tomatoes and eggplant into thin circles, onion and sweet pepper into thin rings. Pour vegetable oil into a saucepan, put vegetables in the following sequence: tomatoes, onions, sweet peppers, eggplants. Salt a little, add herbs, put another row of tomatoes on top, sprinkle with grated cheese and bake in the oven until done.
Buckwheat milk porridge with zucchini
Ingredients:
- Buckwheat - 75 g,
- zucchini - 100 g,
- milk - 200 ml.,
- sugar - 10 g,
- butter - 20 g,
- salt - to taste.
Exit: 300 g.
Cooking:
Sort the buckwheat groats, heat in a pan until a reddish color. Peel the zucchini, cut into slices, put in a saucepan, add milk and cook until soft, then pour in the prepared cereals, stir, bring to a boil, add butter, sugar, a little salt, mix everything, close the lid, put in the oven for 2 hours . Drizzle with melted butter when serving.
What to cook for a pregnant woman with toxicosis: recipes
Here you will find out what you can cook for a pregnant woman with toxicosis.
Milk soup with "Hercules"
Ingredients:
- Milk - 100 ml,
- groats "Hercules" - 20 g,
- water - 50 l.,
- sugar - 5 g,
- dried apricots - 10g,
- butter - 5g.
Exit: 180g.
Cooking:
Sort the Hercules grits, pour boiling water over it, cook for 10 minutes, add hot milk, sugar, dried apricots pre-soaked in warm water and cook until tender. Add butter before use.
Steam zrazy stuffed with scrambled eggs
Ingredients:
- Beef meat - 200g,
- egg - 2 pcs.,
- milk - 60 ml,
- wheat bread - 30 g,
- butter - 10g.
Exit: 250g.
Cooking:
To prepare a diet during pregnancy according to this recipe, the prepared meat, together with bread soaked in milk, must be turned through a meat grinder and mixed well. Make an omelette from eggs and milk, cool. Prepare zrazy stuffed with omelet and steam it. Drizzle with melted butter when serving.
Peasant-style boiled meat
Ingredients:
- Beef meat - 200 g,
- potatoes - 200g,
- carrots - /00 g,
- parsley root - 20 g,
- green peas - 40 g,
- sour cream - 20 g,
- butter - 10 g,
- wheat flour - 10 g,
- milk - 100 li,
Exit: 300 g.
Cooking:
Boil the meat until half cooked, cut into small pieces. Cut the carrots and parsley root into circles, put together with the meat in a saucepan, pour water over it, and simmer until the liquid has completely evaporated.
Peel potatoes, cut into circles, boil separately in water. Prepare white sauce, pour meat over it, put boiled potatoes, green peas (canned) on top, pour over sour cream and bring to a boil. Before serving, drizzle with melted butter and sprinkle with finely chopped herbs.
Sauce preparation. Dry wheat flour in a frying pan until light yellow, carefully dilute in a small amount of chilled boiled milk, pour into boiling milk and boil, stirring, until a thick mass is obtained. Add butter to hot sauce.
Here you can see a selection of photos for recipes for pregnant women suffering from toxicosis:
Dietary meals with wheat bran during pregnancy
In the kitchen for pregnant women, recipes for dishes with bran are used very often. You can also bake dietary bread with bran at home. The following are recipes for dishes with wheat bran recommended during pregnancy.
Homemade bread with bran
Ingredients:
- Wheat flour - 300g,
- wheat bran - 60 g,
- sugar - 201,
- salt - 4 g,
- water - 200ml,
- butter - 20 g,
- baker's yeast - 20 g,
- milk - 15 ml.
Exit: 600
Cooking:
Dilute the yeast in warm water with a little sugar, leave in a warm place for 1-1.5 hours until the yeast starts to foam, then add the remaining water, sugar, salt, flour mixed with bran, knead well, add at the end of kneading melted butter (margarine) and put in a warm place for 2-3 hours. In the process of fermentation, knead the dough 2-3 times. Roll out the finished dough, cut into thick strips, weave them into braids, put them on a greased baking sheet and leave for 30 minutes in a warm place, then grease the surface of the products with milk and bake for 30-40 minutes in the oven at a temperature of 220-240 ° C.
Flatbread with cheese and bran
Ingredients:
- Wheat bran - U00 g,
- sour cream - U50 g,
- cheese - 60 g,
- egg - 3 pcs.,
- sugar - 20 g.
Exit: 300 g.
Cooking:
Boil sour cream, add bran, mix, cool, add grated cheese, eggs, sugar, knead thoroughly, cut into cakes and bake in the oven for 30-40 minutes,
Eggs chopped with bran
Ingredients:
- Egg - 2 pcs.,
- Kefir - 50ml,
- Wheat bran - 10 g,
- dill, parsley - 10 g.
Exit: 150 g.
Cooking:
Finely chop hard-boiled eggs, combine with pre-prepared bran, kefir (yogurt), sprinkle with finely chopped herbs.
Preliminary preparation of bran: pour wheat bran with boiling water in a ratio of water and bran 1:4 or 1:5 and soak in a container with a closed lid in a water bath for 20-40 minutes
Lithuanian borscht with bran
Ingredients:
- Kefir - 150 ml,
- water - 150 li,
- beets - 120 g,
- fresh cucumbers - 160 g,
- green onion - 20 g,
- wheat bran - 20 g,
- egg - 1 pc.,
- parsley, dill - 10g.
Exit: 500g.
Cooking:
Chilled kefir and dilute with cold boiled water. Cut boiled peeled beets and fresh cucumbers into thin strips, chop green onions, mix all vegetables, pour kefir, add pre-prepared bran. When serving, put a hard-boiled egg, sour cream in a plate, sprinkle with finely chopped herbs.
Pumpkin and Bran Rice Casserole
Ingredients:
- Pumpkin - 500g,
- rice - 80 g,
- wheat bran - 10 g,
- water - 120 mg,
- milk - 100 mg,
- egg - 2 pcs.,
- sour cream - 10 g,
- salt - to taste.
Exit: 600
Cooking:
Wash the pumpkin, remove the seeds, chop, add rice washed and pre-soaked for 1-2 hours, salt a little, add bran water, mix thoroughly, put the resulting mass on a baking sheet and bake in the oven for 25-30 minutes, then on pour the beaten egg with milk on the surface of the casserole and bake for another 10-15 minutes. Drizzle with sour cream when serving.
Casserole of cabbage and boiled meat with bran
Ingredients:
- White cabbage - 400 g,
- milk - 80ml,
- wheat bran - 40g,
- egg - 2 pcs.,
- beef meat - 250g,
- cheese - 20 g,
- vegetable oil - 6 g,
- sour cream - 40 g,
- salt - to taste.
Exit: 600g.
Cooking:
Wash the cabbage, peel, chop, stew in milk until almost cooked, then, stirring, add wheat bran and simmer for another 5-10 minutes, then cool, add raw eggs, salt, mix thoroughly. Put half of the resulting mass on a baking sheet, put minced meat from boiled minced and lightly fried meat on top, cover with the remaining cabbage mass, sprinkle with grated cheese, drizzle with oil and bake in the oven until cooked. Drizzle with sour cream when serving.
Vegetable pudding with bran
Ingredients:
- Cauliflower - 300 g,
- carrots - /50 g,
- potatoes - /50 g,
- wheat bran - 40 g,
- eggs - 3 pcs.,
- milk - 40li,
- vegetable oil - 25 g,
- salt - to taste.
Exit: 600
Cooking:
To prepare vegetable pudding for pregnant women according to this recipe, you need to wash the cauliflower, separate the leaves, rinse the stalk of the cod, finely chop, rinse the leaves, cut into strips, mince the leaf cuttings. Mix the prepared cabbage with carrots chopped into small strips, sliced ​​​​potatoes, bran, pre-soaked in boiling water, salt a little, mix thoroughly, put on a baking sheet and bake in the oven for 20-25 minutes, then carefully mix the mass, pour diluted in milk with the addition of vegetable oil, beaten eggs and bake for another 10 minutes.
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In the second half of pregnancy, it is better to switch to 5-6 meals a day (respectively, in smaller portions). This will reduce the burden on the digestive system, food will be digested and absorbed more fully, which means that undigested foods will not accumulate in the intestines, leading to increased gas formation and heaviness after eating.
Pregnant menu: everything has its time
In order to choose the right products for the diet of a pregnant woman, it is necessary to know the features of the biological action of individual nutrients. So, for example, proteins increase metabolism, excite the nervous system (this is due to the high content of nitrogenous extractives in protein-rich foods) and stay longer in the stomach. In this regard, meat, fish and eggs are recommended to be consumed in the morning, and not at night. But for dinner, you can recommend dairy or vegetable dishes. So let's get started on the menu.
What does a pregnant woman eat for breakfast?
Starting from 9-10 am, the production of digestive juices is activated, so the absence of a full breakfast in the stomach at this time can lead to so-called hungry gastritis (the stomach, as they say, digests itself). At the same time, it is better to start the day with foods rich in complex carbohydrates that are slowly digested, do not lead to a rapid release of insulin and do not load the pancreas, and proteins (hot cereal, yogurt, muesli with milk, scrambled eggs, etc.).
To combat morning sickness, which often worries expectant mothers in the first trimester of pregnancy, it is recommended to eat light yogurt or an apple, a few nuts, crackers or dried fruits without getting out of bed.
Breakfast menu:
- main course: steam omelette with tomatoes and sweet peppers, green vegetable salad (fresh cucumber, celery, lettuce, dill, parsley and lemon juice);
- grain bread with butter and cheese;
- tea with milk.
Cholesterol, which a pregnant woman needs to limit and which is so rich in egg yolk, can be neutralized by combining eggs with non-starchy and green vegetables (cucumbers, white cabbage, onions and green onions, bell peppers, eggplants, green peas, turnips, radishes, rutabaga, radishes, lettuce, beet leaves, dill, celery and parsley).
This is due to the fact that the fiber that these vegetables are rich in binds bile acids and cholesterol, preventing their penetration into the blood, and also stimulates intestinal motility, accelerating their excretion from the body.
In addition, vegetables are poor in the essential amino acid methionine, and egg protein fully compensates for this deficiency. This amino acid is extremely important for the expectant mother, since it is not synthesized in the body and must be supplied with food. Methionine accelerates the metabolism of fats, stimulates the synthesis of hemoglobin, enhances the protective function of the liver. It is of particular importance for the development of the fetus, since it is involved in the synthesis of collagen and many other proteins necessary for building the child's musculoskeletal system.
Advice
Expectant mother is recommended to cook eggs in the form of a steam omelette or soft-boiled. In this case, all amino acids of the protein (including methionine) and yolk lecithin (which acts as an anti-atherosclerotic factor and smoothes, like non-starchy vegetables and greens, the adverse effects of cholesterol on the body of a pregnant woman) are completely absorbed.
Salads from non-starchy vegetables served as a side dish for egg dishes should not be seasoned with fatty sauces (sour cream, mayonnaise), since there is enough fat in the egg yolk to absorb the fat-soluble vitamins contained in vegetables. Useful dressing for such salads will be natural pomegranate and lemon juices.
Second breakfast is a mandatory program during pregnancy
Two hours later, a pregnant woman already needs a second breakfast of foods that also contain complex carbohydrates and fiber, with the addition of a small portion (about 80–100 g) of a low-fat protein product: buckwheat or oatmeal, fresh vegetable salad, combined with fish or lean meat boiled, stewed or baked or cottage cheese with dried fruits and honey. This is necessary in order for the woman's body to accumulate enough energy to have enough strength during the day.
For example, something like this would be useful:
- main course: porridge with a piece of boiled turkey;
- carrot-apple juice;
- banana.
What are the benefits of a main course? The classic combination - meat and porridge (from buckwheat, brown rice, oatmeal, pearl barley) for a side dish - is not only familiar, but also scientifically justified for a pregnant woman.
The fact is that grain products (they include cereals from whole grains) contain phytosterols, which reduce the absorption in the intestines of harmful meat cholesterol. In turn, meat enriches cereals with a vitamin-like substance L-carnitine, which is completely absent in grain products. Its main significance for a pregnant woman lies in the fact that it provides cells with substances from which energy is produced, which is necessary for the maintenance and normal operation of all organs and systems. In addition, L-carnitine is called a fat burner, because it activates the process of splitting fat in the fat depot and prevents the development of obesity in expectant mothers. It is important to remember that during pregnancy, all the reserves of the mother's body are mobilized for the growth of the fetus, and therefore her own reserves of L-carnitine always decrease sharply.
Thus, the combination of meat with cereals allows you to balance the intake of this essential substance in the body of a pregnant woman, which will favorably affect the development and viability of the fetus and improve the functioning of the lungs and the cardiovascular system of the woman herself.
Advice
The maximum content of L-carnitine is concentrated in lean meat products: turkey, beef, veal, lean pork, chicken, rabbit meat.
It is best to combine these meat products with buckwheat, pearl barley, oatmeal and a side dish of wild (brown) rice.
Pregnant lunch menu
The peak activity of the digestive system occurs at 13-15 o'clock in the afternoon, so it is at this time that the expectant mother needs to have a full meal.
Lunch during pregnancy may look like this:
- the vinaigrette;
- vegetable soup with broccoli in beef broth;
- main course: fish baked with potatoes;
- dried fruits compote;
- Apple.
What are the benefits of a main course? Fish is rich in amino acids (methionine, lysine, tryptophan), which contribute to the growth and development of the fetus, as well as a large number of trace elements (iodine, zinc, chromium, manganese, iron, etc.) necessary for normal blood formation and thyroid function. But potatoes are deprived of these advantages, but on the other hand, in a properly prepared side dish from this vegetable, there is a record amount of potassium (568 mg per 100 g), which is necessary for the prevention of edema in a pregnant woman (this fact is due to the fact that potassium enhances the excretion of fluid from the body through the urinary tract). system).
Advice
If possible, it is better for a pregnant woman to buy fresh or chilled fish, since it is in it that all important amino acids and trace elements are preserved to the maximum (which easily come out with juice when frozen fish is thawed).
Potatoes for a side dish for fish are best baked or boiled in their skins. This will preserve the potassium in the product as much as possible, which is concentrated immediately under the peel and is easily lost when the product is boiled in water.
Maternity lunch menu
Considering that during pregnancy the need for dairy products is increased, it is good to cook a cottage cheese casserole for an afternoon snack (even if there were already dairy dishes for breakfast).
- main course: cottage cheese casserole with sour cream;
- fruit juice.
What are the benefits of a main course? Cottage cheese, like other dairy products, is necessary for a pregnant woman, because it is a source of essential amino acids, easily digestible calcium and phosphorus, vitamins A, B1, B2, D, E.
In comparison with milk, cottage cheese has a number of advantages: it contains beneficial lactic acid microorganisms and bifidobacteria, more B vitamins (they are additionally produced by lactic acid flora) and there is a natural antibiotic substance - nisin, which suppresses putrefactive intestinal microflora. Also, cottage cheese contains a lot of folic acid, which is necessary for the normal development of the baby's nervous system, and the optimal ratio of calcium and phosphorus (100 g of the product contains the daily rate of calcium and 1/3 of the daily requirement for phosphorus), which favorably affects the construction of the bone tissue of the fetus.
Advice
It is better to buy low-fat cottage cheese (from 1 to 5%): calcium from low-fat cottage cheese is absorbed better than from fatty one. But even with the complete absence of fat (from fat-free cottage cheese), the complete absorption of calcium is also disrupted. If you don’t really like cottage cheese in its natural form, try cooking various dishes with it. For example, ordinary or lazy dumplings, casseroles, succulents, pancakes, baked rolls with cottage cheese and fruits.
It is worth giving preference to cottage cheese enriched with calcium and bifidobacteria.
Dinner during pregnancy: preference for dairy products
It must be remembered that in the evening and at night digestion and metabolic processes in the body slow down. Therefore, a heavy meal in the evening puts an increased burden on the digestive system of a pregnant woman and can lead to disruption of night sleep.
In this regard, the last meal should be at least 2-2.5 hours before bedtime. At the same time, dinner should consist of dairy and vegetable dishes, since foods rich in carbohydrates help to inhibit the central nervous system and improve sleep. In addition, in dairy products (which, like meat, are protein), unlike meat, there is a small content of nitrogenous extractive substances that can greatly excite the nervous system. That is, if you eat meat at night, then a pregnant woman may be disturbed by insomnia, but such problems do not arise from milk. Moreover, if you cannot fall asleep, then you can use the well-known folk recipe for natural sleeping pills - drink a glass of warm milk with a teaspoon of honey before going to bed.
Menu for dinner:
- main course: milk porridge;
- carrot salad with nuts;
- rosehip decoction.
What are the benefits of a main course? The most useful will be milk buckwheat and oatmeal, as they are optimally balanced in protein and mineral composition. Thanks to milk, porridge, which is inferior in amino acid composition, is enriched with important amino acids. This is due to the fact that grain protein contains few essential amino acids, and milk rich in them fully compensates for this deficiency. So, for example, cereals do not contain at all such an important amino acid for intrauterine development of the fetus as taurine, and in fact it is milk that is rich in it. This substance takes part in the regulation of the processes of development of brain tissue, retina, adrenal glands of the baby. By the way, that is why artificial milk mixtures for children necessarily contain taurine.
Advice
It is best to cook porridge in water first, and then pour it with warm milk and leave it warm. This is due to the fact that if you cook porridge immediately in milk, then the phytin substance, which is contained in cereals, binds milk calcium, and it is poorly absorbed by the body. In addition, milk protein is partially destroyed when milk is boiled. After all, the foam that forms in this case is nothing more than a folded and destroyed protein.
It is better not to add a large amount of butter to milk porridge, because fats also interfere with the absorption of calcium. So the well-known saying “You can’t spoil porridge with butter” is essentially harmful culinary advice.
Why you shouldn't cook for several days
It is clear that it is much easier and more convenient to cook meals for several days so that you do not have to stand at the stove every day. But this approach has its significant disadvantages:
- When cooking at one time, the maximum amount of vitamins, minerals and other biologically active substances is guaranteed to be preserved. But when warming up and especially when re-boiling the dish, their number comes to naught. In addition, the palatability of the products is clearly deteriorating.
- Remember that when reheating a dish, an additional 50 to 70% of water-soluble vitamins are destroyed, and vitamin C is completely lost.
- In addition, in long-term stored food, even in the refrigerator, favorable conditions are created for the reproduction of pathogens and the risk of food poisoning increases.
- Freshly cooked food should be stored for no more than 2 hours at room temperature, and in the refrigerator - no more than 24-36 hours, depending on the type of product.
- In fairness, it should be noted that minerals are almost not destroyed during heat treatment: they simply pass from the products into the water in which they are boiled. Therefore, it is better not to pour out a decoction saturated with minerals (especially vegetable), but to use it as a basis for soups.
- In addition, when preparing salads, it is better to chop vegetables immediately before eating and immediately fill with oil so that they come into contact with oxygen as little as possible, since all water-soluble vitamins will be preserved to the maximum (they are easily oxidized under the action of atmospheric oxygen).
- If you had to use the dish repeatedly, then it is worth warming it up only in the amount that you eat at a time.
Do you want something salty? Do you miss cocktails? Do you daydream about eating milk with a couple of cookies? There is no need to deny yourself! In this article we will tell you how to cook a tasty and, most importantly, healthy dish. Below are recipes that will delight you and benefit your child. You will see that dietary food can be tasty and varied. You will learn how to prepare healthy sweets, snacks, soups, main dishes, cocktails and breakfasts.
Pregnancy Salad Recipes
VITAMIN SALAD FROM SEA CABBAGE
Ingredients:
- fresh or pickled cucumbers 1-2 pcs.;
- carrots 2-3 pieces;
- apples 1-2 pcs.;
- egg 1 pc.;
- sour cream 3-4 tablespoons;
- salt (to taste);
- greens (to taste);
Cooking:
- Grate peeled and well-washed carrots on a coarse grater.
- Rinse cucumbers and apples and cut into thin slices.
- Combine the prepared products with pickled cabbage, season with salt, sour cream and mix everything.
- When serving, put a slide in a salad bowl, decorate with hard-boiled eggs in the form of slices or circles and sprinkle with finely chopped parsley.
SALAD WITH COD
Ingredients:
- 300 g cod;
- 3 potatoes;
- 2 eggs;
- 1 tomato;
- 1 onion;
- 1 apple;
- dill and parsley;
- 100 g sour cream;
- 1 tbsp mustard;
- salt, pepper to taste.
Cooking:
- Boil potatoes and eggs, peel and cut into small cubes;
- Boil the fish for 15 minutes, remove all the bones and chop.
- Cut apple and tomato into cubes.
- Finely chop the onion and pour over boiling water.
- Mix everything, add chopped herbs and season with sour cream and mustard sauce.
VEGETABLE VINAIGRETE WITH MARINE CABBAGE
Ingredients:
- Pickled seaweed 100-150 g;
- carrots 2-3 pieces;
- beets 2-3 pieces;
- potatoes 3-4 pieces;
- cucumbers 1-2 pcs.;
- onion or green 50-100 g;
- vegetable oil 1-2 tablespoons;
- 3% vinegar 1-2 tablespoons;
- salt, pepper, sugar (to taste).
Cooking:
- Boil potatoes, beets, carrots, peel, cool and cut into thin slices.
- Rinse the cucumbers and chop them the same way.
- Mix all vegetables and add onions and pickled cabbage.
- Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix well. Sprinkle chopped green onions on top.
SEA CABBAGE UNDER MAYONNAISE
Ingredients:
- 100-150 g of pickled seaweed;
- mayonnaise 100-150 g;
- eggs 1-2 pcs.;
Cooking:
- Add a part of finely chopped hard-boiled egg to the pickled seaweed, season with mayonnaise.
- Put in a salad bowl with a slide and decorate with egg slices.
Soup recipes for pregnant women
SHI WITH SEA CABBAGE AND MUSSELS
Ingredients:
- Boiled mussels 100-150 g;
- pickled seaweed 100 g;
- sauerkraut 200 g;
- carrots 1-2 pieces;
- parsley, root;
- onion 1 head;
- cereals (millet, rice or barley) 2-3 tablespoons;
- tomato paste 1 tablespoon;
- vegetable oil 2 tablespoons;
- sour cream 4 tablespoons;
- spices, garlic, herbs (to taste).
Cooking:
- Boil mussels, chop, fry in fat along with onions and roots.
- Separately, in the broth, boil the cereal until almost ready, then add the stewed and pickled seaweed, put the tomato, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, put salt, spices and finely chopped or crushed garlic.
- Serve ready-made cabbage soup with pieces of mussels, sour cream and herbs.
FLEMISH SOUP
Ingredients:
- 2 heads of onions;
- 500g. grains of young corn (frozen or canned);
- 2 tbsp. spoons of flour;
- 1 st. a spoonful of olive oil;
- 30g. butter;
- 1.5 l. chicken broth;
- 100g grated hard cheese;
- 100 ml. cream;
- chopped parsley;
- curry, salt, pepper to taste
Cooking:
- Finely chop the onion and fry in a saucepan in a mixture of oils until golden brown, adding flour.
- Pour the onion with a small amount of pre-prepared broth, mix thoroughly.
- Pour the onion with the broth into the pan with the rest of the broth, mix well and put on fire.
- Take half of the corn and grind it in a blender.
- Put the whole corn kernels and the resulting mashed corn into the boiling soup. Cook over medium heat for 5-10 minutes.
- Remove the saucepan from the heat and, while stirring, add the grated cheese and cream to the soup.
- Sprinkle with finely chopped parsley before serving, serve hot.
TOMATO SOUP-PUREE
Ingredients:
- 1 tablespoon of butter or margarine;
- 2 tablespoons whole wheat flour;
- 1 and 3/4 cups of concentrated skim milk;
- 3 cups tomato or vegetable juice;
- 1/4 cup tomato paste;
- salt and pepper to taste;
- fresh or dried basil and oregano to taste.
Cooking:
- Melt the butter in a saucepan over low heat. Add flour and stir on low heat for 2 minutes. Gradually pour in the milk and continue to cook over low heat, stirring occasionally, until the liquid comes to a boil.
- Add juice, tomato paste and seasonings, stir until smooth. Continue to cook over low heat for five minutes, stirring frequently.
- Serve hot with oregano or basil. If desired, you can add cottage cheese, homemade cheese, grated cheese or wheat germ.
1 serving = more than 1 dose of calcium, 1 dose of vitamin C, 1 dose of greens (if vegetable juice is used)
FISH SOLYANKA
Ingredients:
- 3 liters of water
- 700 g sea fish fillet;
- 2 onions;
- 2 pickles;
- 2 tbsp tomato paste;
- 1 tbsp butter;
- 2 lemons;
- salt, pepper, bay leaf to taste.
Cooking:
- Cut the fish into portions and boil.
- Cut the onion into thin slices and fry in butter, adding tomato paste.
- Cucumbers cut into thin slices.
- Dip vegetables, spices into boiling broth, cook for 10 minutes and add fish and bring to a boil.
- Cut the lemon into thin slices and place on a plate before serving.
Recipes for second courses for pregnant women
SALMON BAKED WITH TOMATOES AND BASIL
Ingredients:
- 300 g salmon fillet;
- 2 cloves of garlic;
- 100 g of hard cheese;
- 8 cherry tomatoes;
- basil leaves;
- olive oil;
- 1/2 tsp balsamic vinegar;
- salt, pepper to taste.
Cooking:
- Cut tomatoes into halves.
- Crush the garlic and fry in oil. Add tomatoes, balsamic vinegar to it and mix.
- Cut salmon into small pieces, add vegetables and basil leaves.
- Put all this into a mold and bake in an oven preheated to 200C for about 20 minutes.
- 5 minutes before cooking, sprinkle with grated cheese.
BAKED POTATOES IN EGG BATTER
Ingredients:
- 1 1/2 teaspoons vegetable oil;
- 2 large potatoes;
- 2 egg whites;
- coarse salt and pepper to taste.
Cooking:
- Preheat the oven to 220 degrees. Grease a baking sheet with vegetable oil.
- Peel potatoes, wash under running water, wipe dry. Cut lengthwise into slices 6 mm thick, then cut them into pieces of the desired length and wipe dry again.
- Place the egg whites in a medium bowl and whisk until foamy. Put the potato pieces in there and shake a few times so that the pieces are covered with a layer of protein.
- Arrange the pieces in a single layer on a baking sheet. Leave some space between them so that the pieces do not stick together when baking. Bake 30 - 35 minutes, until the potatoes are fully cooked. Season with salt and pepper and serve immediately.
1 serving contains 1 dose of vegetables.
BAKED EGGLANTS
Ingredients:
- 3 small eggplants;
- 100 g of cheese;
- 300 g sour cream;
- 5-6 champignons;
- 1 clove of garlic;
- salt, pepper to taste.
- Cut the eggplant in half lengthwise.
- We heat the oven to 200 C.
- We prepare a sauce of sour cream, salt and pepper. Finely chopped dill or parsley can be added to taste. Mix everything thoroughly.
- In the eggplant, we make a small notch in the middle, set aside the cut-out pulp.
- Cut the cheese into thin slices and put on the cutouts in the eggplant.
- Filling: finely chop the mushrooms and lightly brown in a pan with finely chopped garlic, add the diced eggplant pulp. Top it all with sour cream sauce.
- Gently cover the prepared eggplant with the filling.
- Top with chopped cherry tomatoes for garnish.
- We spread the parchment on the wire rack and lay out our eggplants with the filling.
- Bake until soft about 4 minutes.
QUISH PIE WITH FISH AND BROCCOLI
Ingredients:
- 200 g butter;
- 3 cups flour;
- 1 tbsp Sahara;
- 300 g salmon or seeds;
- 150g hard cheese;
- 200 g broccoli;
- 2 eggs;
- 100 g sour cream;
- salt and pepper to taste.
Cooking:
- Mix room temperature butter with flour, salt and sugar until
crumb state. - Put the dough into the form, form the sides.
- Bake the fish for 15 minutes in the oven, then cut into cubes.
- Boil broccoli and separate into florets.
- Mix fish and broccoli, add grated cheese and put the filling in the dough.
- Beat the eggs with sour cream, pour over the pie and bake in the oven at 200C for about 35 minutes.
Dessert recipes for pregnant women
BUNS WITH BRAN
12 - 16 rolls
Ingredients:
- vegetable oil;
- 2/3 cup raisins;
- 1 cup fruit juice (such as apple, pineapple, white grape, or mango juice)
- 1/4 cup orange juice concentrate
- 1 1/2 cups bran;
- 1 cup whole wheat flour;
- 1/2 cup wheat germ;
- 1/2 cup flaxseed;
- 1 1/4 teaspoons of baking soda;
- 1 1/2 cups chopped nuts;
- 1 teaspoon cinnamon (optional)
- 1 1/2 cups low-fat cream;
- 2 large egg whites;
- 1/3 cup instant skimmed milk powder
- 2 tablespoons of vegetable oil.
Cooking:
- Preheat the oven to 180 degrees. Spray the baking pans with vegetable oil or put a special pad in them to prevent the dough from sticking.
- Combine raisins, 1/4 cup fruit juice and orange juice concentrate in a small saucepan. Bring the mixture to a boil and simmer over low heat for 5 minutes, stirring occasionally.
- Mix bran, flour, wheat germ, flaxseed, soda, grated nuts and cinnamon.
- Separately mix and whisk the cream, egg whites, milk powder, vegetable oil and the rest of the fruit juice.
- Combine dry and liquid ingredients together and mix thoroughly. Add the raisins along with the juice in which they were boiled. Fill the prepared forms with the resulting dough by 2/3 of the volume.
- Bake for about 20 minutes until the dough is fully cooked.
FRUIT OPTION
Add two apples or two medium-sized pears, diced and nuts. If you do not suffer from constipation, you can replace the bran with one cup of oatmeal, oat bran or barley flakes.
1 large bun contains 1 1/2 doses of whole grains, 1/2 dose of protein and a lot of fiber. The fruit version also gives 1 dose of fruit.
WHEAT CREAMY CREPES
About 12 pancakes (3 servings)
When preparing this dish, the dough should be infused for an hour.
- 1 cup low-fat cream;
- 1 teaspoon of concentrated apple juice;
- 3/4 cup whole wheat flour;
- 3 tablespoons of wheat germ;
- 2 tablespoons of flaxseed;
- 1/3 cup non-fat dry milk;
- salt to taste;
- 2 teaspoons of dry yeast;
- 2 teaspoons cinnamon (optional)
- 2 large egg whites;
- vegetable oil;
- 1 teaspoon butter.
Possible additives:
- apple juice without sugar;
- canned fruit or apple jam;
- 1/2 cup low fat yogurt.
Cooking:
- Mix the first eight ingredients. Separately, beat the egg whites with a mixer. Transfer the first mixture to the proteins and mix. The resulting dough should stand for an hour.
- Spray a skillet with vegetable oil and heat to medium heat. When the pan is hot, add the butter. After the butter has melted and spread evenly, stir the dough and use a spoon to put it on a frying pan or baking sheet so that you get pancakes 8 centimeters in size. Fry on each side for about a minute and a half. Before each next pancake, grease the pan or baking sheet with vegetable oil.
- Pancakes can be served with all the additives listed below.
Supplement options:
- raisin;
- dried apricots;
- 1/2 banana or pear or apple, diced
- 1/4 cup grated nuts.
1 serving contains 1 dose of whole grains, 1 dose of protein, 1/2 dose of calcium, a large amount of fiber.
DOUBLE MILKSHAKES
One portion
Note: a day before making a cocktail, peel a ripe banana, wrap it in a film and freeze.
Ingredients:
- 1 cup skim milk;
- 1/3 cup non-fat dry milk;
- 1 frozen ripe banana, sliced
- 1 teaspoon of vanillin;
- a pinch of cinnamon (to taste)
Cooking:
- Whisk all the ingredients thoroughly and immediately serve the cocktail on the table.
Berry variant
Before mixing, add 1 1/2 cups of berries (fresh or frozen, no sugar), 1 tablespoon of apple juice concentrate. Don't add cinnamon.
orange variant
Instead of cinnamon, add 2 tablespoons of orange juice concentrate.
1 shake contains 2 doses of calcium, 2/3 doses of protein, 1 dose of fruit. The berry version also gives 1 more dose of fruit and 1 dose of vitamin C (if using strawberries). The orange version adds 1/2 dose of vitamin C.
FIG BARS
About 36 bars
Ingredients:
- 1 cup and 2 tablespoons fruit juice concentrate
- 4 tablespoons butter or margarine at room temperature
- 1 tablespoon fructose;
- 1 1/2 cups whole wheat flour;
- 3/4 cup wheat germ;
- 1/4 cup flaxseed;
- 1 1/2 teaspoons vanillin;
- vegetable oil;
- 450 g of dried figs, passed through a meat grinder;
- 2 tablespoons almonds or other nuts
Cooking:
- Pour the juice concentrate into a small saucepan and heat over low heat until the juice is warm.
- Put the oil and fructose into another container and mix them with a mixer until the mass becomes soft. Add 1/2 cup and two tablespoons to the mixture and continue to stir until the mixture is smooth.
- Add flour, wheat germ, flaxseed and vanilla and stir to combine. Divide the dough in half and form each half into a rectangular strip. Wrap each one in paper and refrigerate for an hour.
- Preheat the oven to 180 degrees. Spray a baking sheet with sunflower oil.
- Place the figs in a saucepan with the rest of the fruit juice concentrate and simmer over low heat for about 15 minutes, until the figs are soft. Remove from heat and stir in grated nuts until smooth.
- Roll out one strip of dough very thinly to form a rectangle. Try to make the edges as even as possible. Spread the fig mixture evenly over the dough. Roll out the second strip of dough between two sheets of paper to the same size as the first. Remove the top sheet of paper and place the dough over the fig filling. Peel off the top sheet of paper, press lightly and trim the edges with a knife if necessary.
- Bake for 25 - 30 minutes until the pastry is browned. While hot, cut into strips, squares or diamonds. Allow to cool before use.
3 slices contain 1 dose of whole grains, 1 dose of fruit, iron, high fiber
FRUIT YOGURT
About one cup
Ingredients:
- 3/4 cup regular low-fat yogurt
- 1/2 teaspoon freshly grated orange zest;
- 1/2 cup fresh or frozen (thawed) strawberries without sugar
- 1 tablespoon orange juice concentrate
- 5 tablespoons of fruit juice concentrate;
- a pinch of cinnamon (optional)
Cooking:
- Place all ingredients in a blender and puree.
- This mixture can be used not only as an independent dish, but also as an addition to fruits, pies, pancakes.
1 cup contains 1 dose of vitamin C, 3/4 dose of calcium.
BANANA COTTAGE COTTAGE CASTLE
Ingredients:
- 2 packs of cottage cheese (approximately 600 gr);
- butter for the mold;
- 2 eggs;
- 3 tablespoons of semolina;
- a glass of milk;
- 4 tablespoons of flour;
- 2 bananas.
Cooking:
- We take cottage cheese, you can rub it through a sieve so that there are no lumps, but this is not necessary, it tastes. We add to it semolina, previously diluted in milk, yolks, sugar and cinnamon (to taste), pre-whipped proteins. Stir, add flour and bring to a homogeneous mass, if it is very liquid, add a little more flour.
- Cut bananas into slices. We spread them on the bottom and walls of the form, pre-greased with butter.
- We pour the dough.
- We put in the oven, heated to 180-200 degrees.
- After about 30 minutes, it should rise and brown.
- Take it out, let it cool down a bit. Turn over onto a platter.
Possible options:
Instead of a banana, you can use anything you like, for example:
- pear;
- Strawberry;
- apricot;
- a pineapple.
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