Healthy (and yummy!) Recipes for #TEAMPregnant

Healthy (and yummy!) Recipes for #TEAMPregnant

Here are some recipes that is good for pregnant women, ideas of things you can eat, and are actually GOOD for you while you are pregnant! 

You are probably hearing all these different dishes and recipes that you are not allowed to eat now that you’re pregnant. Well, here are some of the recipes for fit for a pregnant women, ideas of things you can eat, and are actually GOOD for you while you are pregnant!


Let’s start off with a couple of veggie ones.

They say that the ginger actually helps with morning sickness and nausea caused by pregnancy.
Healthy (and yummy!) Recipes for #TEAMPregnant

So soothing, and so nutritious.


  • 1 medium sweet onion, chopped
  • 1 tbsp minced fresh ginger
  • 4 cups reduced-sodium chicken broth or vegetable broth
  • Fresh lemon juice
  • Salt and pepper to taste
  • 8 tbsps plain low-fat yogurt, for garnish, optional


  1. In large pot over medium-high heat, combine onion, carrots, and ginger. Add broth. Bring to a boil; reduce heat and simmer until carrots are soft.
  2. Let soup cool slightly. Working in batches if necessary, transfer soup to blender or food processor and puree until smooth.
  3. Return soup to pot, over medium-low heat. Season to taste with lemon juice, salt, and pepper. Cook until warmed through. Spoon into serving bowl; top each with 2 tablespoons of yogurt.

Baked Sweet Potato (Kamote) Fries

This is a nice easy dish you can do and snack on while doing something or even when you’re just trying to rest ( you need that mommy!)

Healthy (and yummy!) Recipes for #TEAMPregnant

Recipes for pregnant women. | You can already taste that sweet / savory taste, can’t you?



  • 1 medium sweet potato / Kamote
  • Olive oil for drizzling
  • Salt and pepper


  1. Preheat the oven to 450°F (230°C). Peel the sweet potato, trim the ends, and cut it in half crosswise. Cut each half in half again lengthwise. Put each quarter cut-side down on the cutting board and cut into thick slices. Cut each slice into sticks.
  2. Pile the sweet potato sticks onto a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly. Spread out the sticks so they are not touching. Bake the fries until golden and tender, about 25 minutes, turning them over about halfway through baking.


We all need that little bit of comfort when we are in a bit of discomfort. Check out this egg salad sandwich recipes fit for pregnant a women that is just so, so creamy! Plus points because it has cheese. *drool*

Classic Egg Salad Sandwich 


  • 3 large eggs
  • 2 tbsp plain yogurt
  • 1 tbsp mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 tsp Dijon Mustard
  • 2 tsps chopped fresh dill, if desired
  • Salt and pepper
  • 2 slices whole-wheat, or any other bread
  • 1 slice reduced-fat cheese
  • Any lettuce
  • 1/2 cup quartered cherry tomatoes
  • ½ celery stalk, minced (about ¼ cup)
  • 1 tbsp minced red onion


  1. Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.
  2. Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.
  3. Serve on 2 slices of whole-wheat bread topped with a slice of reduced-fat cheese.
Healthy (and yummy!) Recipes for #TEAMPregnant

How creamy and gorgeous does this look?!


  • 4 small russet potatoes scrubbed and dried
  • 4 tsps grapeseed oil
  • 1/8 tsp smoked paprika
  • 1/2 cup shredded cheese
  • 3 tbsps nonfat Greek yogurt
  • 1 green onions, sliced
  • Freshly ground black pepper
  • Fine sea salt


  1. Adjust your toaster oven’s cooking rack to the bottom or middle position and preheat to 400°F on the BAKE setting.
  2. Use a sharp knife or fork to stab the potatoes on each side. Rub potatoes with 1 teaspoon of the oil, place on a roasting pan, and bake until a knife slides easily into each potato, about 35 to 45 minutes, depending on the size of the potatoes.
  3. Remove the potatoes and increase the toaster oven’s temperature to 425°F. Carefully slice the hot potatoes in half lengthwise, allow them to cool for 5 minutes or until cool enough to handle. Then scoop out the flesh leaving a thin 1/4-inch shell inside the skins.
  4. Combine the remaining oil and paprika. Brush both sides of the potato skins with oil and season with salt and pepper.
  5. Place the potato halves with the flesh facing the pan and skins facing up. Cook until crispy and browned around the edges, about 8 to 12 minutes.
  6. Flip potato skins over and fill each one with cheese. Bake for 5 minutes more or until the cheese is melty and bubbly. Top skins with dollops of plain Greek yogurt and sliced green onions, serve warm.

If you would like to see more recipes, please go to THIS LINK and see what other goodies we have in store.

Do you love fruit? Read THIS ARTICLE first mommy!


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Sinulat ni

Aimee Marcos

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