Tag Archives: pregnancy food

This hearty dish will keep you happy and healthy during pregnancy and postpartum.

Article & Photo courtesy of Well Rounded NY

This vegetarian roast dish is ideal during pregnancy and after birth, as it’s very simple to make, only takes 25 minutes to prepare, and is super healthy. Thanks to all the delicious vegetables, it’s packed high with fiber, iron, Vitamin C, folate and magnesium, which are all essential vitamins during and post pregnancy.

We used a few basic vegetables we had on hand, including Spanish onion, zucchini, red capsicum, green capsicum, sweet potato, eggplant, pumpkin, mushrooms and potatoes. However you can include some more of your favorites, such as carrot, celery, cauliflower or parsnips.

Simply chop the veggies into rustic bite-size pieces and add garlic, olive oil, salt, pepper, oregano and then grate a ripe tomato on top, to add extra flavor and texture. Pop it in the oven for an hour and your appetizing dish is ready!

Ingredients:

– 5 tablespoons olive oil
– 1/4 cup of water
-1 x tablespoon dried oregano
– sea salt to taste
– freshly ground black pepper to taste
– 2 x cloves garlic
– 1/4 x pumpkin
– 3 x zucchinis
– 1 x red capsicum
– 1 x green capsicum
– 1 x large sweet potato
– 1 x Spanish onion
– 1 x ripe tomato
– 2 x large mushrooms

Directions:

– Preheat oven to 200 degrees celsius.
– Chop up all vegetables in to rustic size pieces and arrange neatly in a large baking dish.
– Add salt, pepper, dried oregano, garlic, olive oil and water. Toss well to coat.
– Grate ripe tomato on top of vegetables.
– Cover dish with baking paper and aluminum foil.
– Roast for about 1 hour or until vegetables are cooked through and tender.

This article is by Penny Zalalas, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Article & Photo courtesy of Well Rounded NY

Vegan chef Jenné Clairborne shares a simple recipe perfect for lunch or dinner.

We should always be nourishing our bodies with nutritious food, good sleep, exercise, and love, but it’s even more important during pregnancy. Fitting it all in can seem daunting, especially for the modern pregnant New Yorker. Sometimes what you need is a shortcut to nourishment––I must admit, I’m not aware of any shortcuts for sleep, exercise, or love. However, limiting your time in the kitchen, and sitting down to a fantastic meal is totally doable––as you’ll see with my yummy sweet potato falafel recipe!

This sweet potato falafel is perfect for lunch or dinner. For maximum pregnancy appeal, serve the falafel in a romaine or lacinato kale leaf, or over chopped greens, with tahini sauce, and your favorite falafel fixin’s. Sweet potato falafel are one of my favorite recipes. You’ll want to make these over and over again!

Sweet Potato Falafel
Optional expansions: add 1 tsp of smoked paprika, 1 tsp lemon zest, topping the falafel with sesame seeds before baking.
serves 2-4
1 medium sweet potato, baked or steamed in the skin
14 oz can chickpeas, rinsed
1 clove garlic, minced
1 tbsp ground cumin
1/2 cup fresh parsley, minced
1 tsp sea salt
1/2 tsp pepper

Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.

Also, check out my new digital book 5 Ingredient Vegan which was written with women like myself in mind. We want to eat healthy, but aren’t willing to sacrifice on flavor, and spending hours in the kitchen is just not going to happen. The book is also for the woman who wants to cook amazing plant-based dishes, but would rather not start by making complicated 20 ingredient recipes.

This article is by Jenné Clairborne courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

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