29 Sep Cookbook Review: Healthy, Happy Pregnancy Cookbook
By Alissa Fogelson, Contributing Blogger
It’s no secret that nutritious eating while pregnant is vital. Yet many expectant mothers tend to be confused about the types of foods to restrict and ways that they can use nutrition to ease pregnancy discomforts. How can expectant mothers ensure they are eating foods that will allow their babies to grow and develop healthfully? The new cookbook Healthy, Happy Pregnancy Cookbook, by Stephanie Clarke, RD, and Willow Jarosh, RD, provides valuable insight to teach the ins-and-outs of using nutrition to keep pregnant women and their babies healthy.
About the Cookbook
The Healthy, Happy Pregnancy Cookbook provides a wealth of information about nutrition during pregnancy, including the appropriate amount of weight gain during each trimester. Clarke and Jarosh explain the specific nutrients pregnant women should aim to eat daily, along with the foods that contain these nutrients. There are helpful tips and tricks about how to dine out, how to organize your kitchen, how to stock your pantry, and how unique diets, like vegetarian and gluten free, can be followed during pregnancy.
The book is written in nine chapters, each of which represents one month of pregnancy. The meals provided in each chapter are meant to combat the symptoms typically experienced during that time. Using food to ease nausea and eliminate heartburn are just two of the many valuable solutions that the wide variety of recipes address.
Should you buy it?
For all the pregnant ladies out there, The Healthy, Happy Pregnancy Cookbook is a necessity. It will help you feel prepared during an extremely exciting and overwhelming time in your life. The nutrition tips and vast range of recipes cover the A-Z’s of a healthy pregnant lifestyle. Plus, the humor of the authors shines through in each chapter, as they discuss hilarious topics like the typical pickle and chocolate cravings, unbearable cankles, or the feeling of being a “walking snack machine”. With the Healthy Happy Pregnancy Cookbook, you will be on your way to a healthy, happy pregnancy in no time!
Authors Stephanie Clarke, RD and Willow Jarosh, RD were kind enough to share a recipe for Cheddar Quinoa Egg Muffins.
Cheddar Quinoa Egg Muffins:
Makes 4 to 6 servings (12 muffins)
Prep time: 15 minutes
Total time: 45 minutes
Cooking spray or oil
6 large eggs
4 large egg whites, or 3/4 cup
1 cup cooked quinoa
1 cup finely chopped broccoli (fresh or frozen and thawed)
3⁄4 cup shredded cheddar cheese
2 tablespoons sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon olive oil
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 to 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with muffin wrappers sprayed with cooking spray, or directly spray the tins, or rub the tins lightly with oil.
- Whisk together the eggs and egg whites.
- Add the remaining ingredients, quinoa through black pepper, and stir to combine thoroughly.
- Bake until the eggs are cooked through and a toothpick inserted into a muffin comes out clean, about 20 minutes.
- Let the muffins cool in the tin for 10 minutes. Using a knife to loosen the edges, remove the muffins from the tin and continue to cool in the refrigerator for 30 minutes.
- Once cool, freeze the muffins in a large freezer bag for up to 3 months, or keep in the fridge for up to 3 days.
Nutrition Information (per serving): 200 calories, 16 g protein, 9 g carbohydrates, 2 g fiber, 1 g total, sugar, 11 g fat, 5 g saturated fat, 309 mg sodium, 243 mg potassium (7% DV), 150 mg calcium (15% DV), 38 mg magnesium (10% DV), 0.59 mcg B12 (25% DV), 0.18 mg B6 (14% DV), 2.2 mg iron (12% DV)
You can order a copy of the cookbook, just released on 9/27/2016, on Amazon.com.
Alissa Fogelson is a senior at Harrison High School. She is passionate about nutrition and dance, and values the role healthy eating plays in maintaining an active lifestyle and She plans to pursue dietetics and eventually become a Registered Dietitian.