Sesame Ginger Quinoa Spring Rolls

Last week (maybe it was two weeks ago?) I promised all my veggie moms a vegetarian nom of the week. I decided to go super veggie this week just to make up for all the one's I've missed out... plus this is just DELICIOUS.
INGREDIENTS:
1 cup quinoa (preferably red)
1 3/4 cups water
1/3 cup walnut pieces
2 cups arugula
1 large carrot, sliced into matchsticks
1 red bell pepper, thinly sliced
1/4 cup olive oil
4 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
1/4 teaspoon salt
20 rice paper wrappers
Juice of 1/2 lime
2 teaspoons garlic chili sauce (optional)
HOW TO:
1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat and simmer covered until liquid has absorbed.

2. While quinoa is cooking, toast walnuts in a dry skillet over medium heat until lightly browned, about 3 minutes, stirring often.

3. Fluff cooked quinoa with a fork and combine in a large bowl with walnuts, arugula, carrot and red pepper. In a small bowl, whisk together olive oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, garlic, ginger, sesame oil and salt; stir into quinoa mixture.

4. Fill a shallow pan large enough to set the rice papers in with hot water and soak one rice paper until softened, about 15 seconds. Remove and place 1 /3 cup of the quinoa filling down the center of the paper. Fold the top and bottom edges over the mixture, then fold one of the remaining sides over the top and roll tightly. Slice on the diagonal and continue with remaining papers and quinoa filling.

5. In a small bowl, whisk together remaining 2 tablespoons soy sauce, remaining rice vinegar, lime juice and garlic chili sauce; serve as a dipping sauce.

Recipe Derived From: https://www.fitpregnancy.com/recipe/sesame-ginger-quinoa-spring-rolls

Sardines

It's been an awfully long time since I posted a Nom of the Week, but I'm working on getting back into a rhythm now that things are calming down a bit!⠀
So, without further ado... here is a quick Nom of the Week to recommend to your pregnant mommas or to cook up for yourself!⠀
High-risk mamas need to pay extra attention to their health, so this week, we are boosting the immune system with a dose of raw garlic. Garlic is high in vitamin B6, vitamin C, and manganese; it may also be helpful for high blood pressure. (Take that preeclampsia!) Plus, as my momma always said, you can NEVER have too much garlic!⠀
WAYS TO EAT:⠀
-Try sauteing sardines with onion and Dijon mustard, then serve over brown rice.⠀
-Cook some sardines in tomato sauce and serve over whole-wheat pasta⠀
-Make up a sardine salad (think; tuna salad, just with sardines) with plain yogurt, mustard, raw apple cider vinegar, and scallions.⠀
-For all you vegetarian mamas, great plant-sources of omega-3s include flaxseed oil, chia seeds, and hemp hearts. Next week, we will have a veggie nom for ya!⠀

Collard Greens & Bacon

We probably hear more about folate than any other nutrient during pregnancy- and for good reason. Adequate folate levels can reduce your baby's risk of neural tube defects, such as spina bifida. During your first trimester, the neural tube is forming and now is a great time to supplement what you're already getting from your prenatal vitamin with some collard greens and bacon. Not a pork eater? (me either!) Omit it and top your greens with a dollop of avocado; the fat will improve mineral absorption.⠀
INGREDIENTS:⠀
4 strips thick cut bacon, cut into 1/2 pieces (optional)⠀
1 small yellow onion, chopped⠀
2 cloves of garlic, minced⠀
pinch of sea salt⠀
1/2 teaspoon freshly ground black pepper⠀
1/4 cup raw apple cider vinegar⠀
1 large bunch of collard greens (about 16 oz), stems removed, chopped⠀
1 cup chicken or bone broth⠀

HOW TO: Cook bacon over medium-heat until lightly browned. Then add onion and cook until translucent, about 5 min. Add garlic, salt, and pepper, and cook for an additional minute. Add the apple cider vinegar, and simmer until the amount of liquid in the pan reduces by half. Finally, add the collard greens and chicken broth, reduce heat to medium- low, and simmer until the collards have wilted and turned dark green, about 15 minutes. Serves 4

Protein Pear Pudding

Constipation tends to come and go during pregnancy, so there’s no need to be too concerned if your bowels feel a little off now and again. But when and if you do feel, well, stuck, this protein pear pudding is virtually guaranteed to get ya movin’. ⠀
Ingredients:⠀
6 ripe pears, washed & cubed (don’t remove peel!)⠀
6 tblsp gelatin protein powder (I like vital proteins)⠀
2 tblsp raw honey⠀
2 tblsp coconut oil⠀
1 1/2 cups water⠀
Cumin, cinnamon, and cloves to taste (optional)⠀
12 drops stevia (optional)⠀
How to: Into a large saucepan add 1/2 cup of water, honey, stevia, spices, and pears. Cook on medium heat for 10-15 min, or until pears are soft. Purée pears with an immersion blender or food processor. Return the mixture to the saucepan and keep warm on the lowest possible heat. In a small bowl, mix 1 cup of water and gelatin, stirring quickly so the gelatin doesn’t set. Pour the gelatin into the saucepan, stirring continuously until fully dissolved. Add coconut oil, allowing it to melt and blend evenly. Turn off the heat and let the mixture cool. Pour into 1 cup mason jars and seal with a lid; place in fridge for several hours until set. Pro tip: I like to leave these out for 15 min or so before eating, so the pudding softens a little. Recipe makes 6 servings.

Pepper Salad

Since your bag of waters and placenta are forming as we speak- well, as you read- support them both by boosting your intake of vitamin C. You might think oranges are the best source of this important nutrient, but did you know that bell peppers contain three times as much? That's why this week's recipe isn't citrus-based, but instead features an array of vitamin-packed veggies!⠀
INGREDIENTS:⠀
1 large red bell pepper⠀
1 large yellow bell pepper⠀
2 cucumbers⠀
1 pint organic cherry tomatoes⠀
1 avocado (optional)⠀
VINAIGRETTE:⠀
1/4 cup olive oil⠀
2 tbls raw apple cider vinegar⠀
1 clove garlic, crushed⠀
sea salt and cracked black pepper to taste.⠀
Start by washing your veggies well, then chop your peppers and cucumbers into bite-sized squares and slice your cherry tomatoes in half. Toss your veggies into a large bowl and set aside. In a smaller bowl, whisk together the vinaigrette ingredients. Pour the dressing onto your salad and toss. Garnish with fresh avocado. Serves 4-6.⠀

Clove Rice Pudding

Everybody knows the spicy flavor of clove, probably from sipping warm apple cider in the dead of winter. But did you know that cloves are a centuries old pain relief remedy? Forget Novocain; ancient dentists used cloves to numb the pain of a toothache (try it yourself: chew a clove & you’ll experience de a slight numbing sensation.) the clove is also a rich source of antioxidants, as well as a powerful digestive aid, and one of my favorite ways to use it is in this creamy, comforting, clove rice pudding.

INGREDIENTS:

1 cup long-grain brown rice (preferably sprouted)

2 cups filtered water

2 cinnamon sticks.

1 tsp whole cloves

1/4 cup raisins (optional)

2 tbls maple syrup

1 cup whole coconut milk

a dash of ground cinnamon, nutmeg and sea salt

2 eggs (optional).

HOWTO: Into a saucepan, add rice, water, cinnamon sticks, and cloves. Let soak at room temp overnight. In the morning, bring to a boil, then reduce heat to low. Carefully remove cinnamon sticks and cloves w/ a slotted spoon. Cover and let simmer for 30 min, or until the rice is fully cooked and the water has evaporated. Add raisins, maple syrup and coconut milk and simmer uncovered for an additional 15-20 min. If you like, you can stir in the eggs in the last 5 min for extra protein. Serve warm, with a dash of cinnamon, nutmeg, and sea salt and a dollop of butter.

Coconut Chocolate Fudge

NOM OF THE WEEK: COCONUT CHOCOLATE FUDGE! I keep promising you all chocolate, so here's one more and you'll see why! Have you been try to bat away cravings for chocolate because you're worried it's not good for the baby? Stop! In fact, indulge! Researchers in Finland found that mamas who regularly ate chocolate during pregnancy had happier, livelier infants. Perhaps that's because chocolate contains phenylethylamine, which triggers the release of endorphins? Or perhaps it's just that mamas who are whacked out in chocolate bliss perceive their babies as being happier? Either way, you now have scientific proof that a bit of the sweet stuff is a good thing. (You're welcome by the way.)
For an antioxidant boost, make sure you're selecting chocolate with a high cacao content (over 70% preferably)- You're not going to get much benefit from eating, say, a Snickers bar. Or try this delicious Coconut Fudge- it's made with antioxidant rich dark chocolate & coconut oil, which is rich in nourishing fats. Just, you know, try not to eat the whole pan in one sitting ;)
INGREDIENTS: (Makes 16-24 Servings)
1 14 oz can whole fat coconut milk
1/4 cup honey
1 1/2 cups dark chocolate chips
2 Tbls coconut oil
1/2 cup coconut flakes
HOW-TO:
In a medium-sized saucepan, empty the entire can of coconut milk. Bring to a boil, then reduce heat to medium-low. Stir in honey and mix well. Let the mixture reduce by half, stirring occasionally (this will take about 20-30 min.) Over low heat, add the chocolate chips and coconut oil. Once completely melted, add in coconut flakes and mix well. Pour the fudge into a medium sized glass pan, cover, and store in fridge until completely hardened. Cut into small squares & enjoy!

Salmon Cakes

It’s important to focus on foods you can eat to support baby’s smarts! Like, omega 3 fatty acids, or more specifically docosahexaenoic acid (aka DHA). ⠀
DHA is a primary component of brain tissue, and it’s especially vital in the last 3 months of pregnancy. Unfortunately, many mamas don’t get enough from their diet, and if you’re not getting enough, baby’s not getting enough- and that’s a problem. Low levels of DHA during pregnancy have been linked to premature birth, low birth weight, and hyperactivity in children. So where can you find this miracle nutrient? Marine animals such as tuna, sardines, and anchovies are especially rich sources, but salmon is one of your best options- in fact, it’s one of the most nutrient dense foods in the planet. Sink your teeth into a baked or grilled salmon filet for dinner or try whipping up these super simple salmon cakes!⠀
INGREDIENTS:⠀
1 14.75 ounce can of salmon⠀
2 eggs⠀
1 tbls coconut flour⠀
1/2 onion, finely chopped⠀
1/2 red pepper, finely chopped⠀
2 tbls Dijon mustard⠀
2 tbls fresh dill, minced (optional)⠀
2 tbls olive oil ⠀
HOW-TO:⠀
Drain your salmon (the drier, the better). In a medium- sized bowl, wisk your eggs. Add in coconut flour & stir until dissolved. Add remaining ingredients & mix well. Form mixture into small cakes w/ hands. Heat the oil in a large skillet over medium-high heat. Add several cakes & cook for a few minutes on each side, until browned. Serve with lemon wedges & fresh tarter sauce!