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This gestational diabetes-friendly recipe proves that low-carb doesn't have to mean low in flavor. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe I’m currently beginning my 28th week of pregnancy, and while I wish I could celebrate the arrival of my third trimester with a margarita, I’ll be toasting with a bottle of Glucola instead. If you’re unfamiliar with Glucola, it’s a syrupy drink that pregnant women take during their third trimester to test for gestational diabetes. Gestational diabetes occurs only during pregnancy and typically develops between weeks 24-32. The test itself isn’t so bad- you have five minutes to drink the Glucola, and then after an hour your blood sugar levels are checked. While the test is simple, waiting for the results is a little bit harder. I have a family history of diabetes, which is one of the risk factors for GD, and I’m honestly pretty anxious about my upcoming appointment. Unmanaged, GD can cause complications during pregnancy and labor, but the good news is that it’s easily treated with diet, exercise, and medication if necessary. Because of my family history, I have been trying to watch my sugar and simple carbohydrate intake. This has not been easy, especially since my pregnancy cravings are currently rainbow sherbet and Fruity Pebbles. One of my favorite low-carb meals to make has been this recipe for spaghetti squash enchilada boats. Spaghetti squash is much lower in carbohydrates than enriched pastas and breads, so I use it in place of traditional flour tortillas for a healthier version of one of my favorite Mexican dishes. What Ingredients do I need for spaghetti squash enchilada boats? Spaghetti squash Boneless skinless chicken breasts Red bell pepper- or you favorite colored bell pepper Black beans Olive oil Enchilada sauce- I like to use my recipe for smoky enchilada sauce Salt and pepper Pasteurized shredded cheese- Mexican blend, cheddar, quesadilla or pepper jack are all good options Optional toppings: cilantro, sour cream, and guacamole are some of my faves Can I make this recipe vegetarian? You can swap out the chicken for fresh veggies like squash, zucchini, mushrooms and additional bell peppers. I recommend sautéing the veggies before combining them with everything else. You’ll need about ¾-1 cup of additional vegetables. What are other good foods for managing blood sugar levels? Lean proteins like chicken, turkey, and pasteurized eggs Complex carbohydrates like beans, brown rice, and sweet potatoes Non-starchy vegetables like salad greens, peppers, and cucumbers Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and five star rating below! Ingredients: Medium-large size spaghetti squash (about 2 ½ lbs) 1 large or two small boneless skinless chicken breasts 1 medium red bell pepper, diced 1 14.5oz can black beans, rinsed and drained 1 Tbsp olive oil 1 cup enchilada sauce (store bought or homemade) 1- 1½ cups pasteurized shredded cheese (Mexican blend, cheddar, quesadilla or pepper jack) 2 tsp salt 1 tsp black pepper Optional toppings: cilantro, sour cream, guacamole Directions: For the spaghetti squash: Preheat oven to 400 degrees Slice the squash in half lengthwise and scoop out the seeds Drizzle ½ Tbsp of olive oil on the inside of each piece and rub it all over the insides Season the inside of each piece with about ½ tsp salt and ¼ tsp pepper Line a cookie sheet with foil or parchment paper and place each half with the cut side down Pierce the outsides a few times with a fork Cook for 40-45 minutes or until you can easily piece the outside with a fork Flip them over (careful, they will be hot!) and scrape the insides with a fork to create "spaghetti" noodles For the chicken: While the spaghetti squash is cooking, season chicken breasts with the remaining salt and pepper and cook in a skillet over medium heat on each side for about four minutes or until a meat thermometer reads 165 degrees Let them cool and then dice For the boats: Scrape out your spaghetti squash noodles and add them to a bowl, along with the black beans, cooked chicken, diced bell pepper, and enchilada sauce Divide the mixture evenly between the two squash halves Top each half with ½-¾ cup of cheese Bake in the oven for 20 minutes or until the cheese is melted Serve with your favorite toppings Sources: Fenneld. (2021, June 24). What to eat when on a gestational diabetes diet. Cleveland Clinic. Retrieved January 31, 2023, from https://health.clevelandclinic.org/what-should-you-eat-when-youre-on-a-gestational-diabetes-diet-plan/ Mayo Foundation for Medical Education and Research. (2022, April 9). Gestational diabetes. Mayo Clinic. Retrieved January 31, 2023, from https://www.mayoclinic.org/diseases-conditions/gestational-diabetes/symptoms-causes/syc-20355339

From sides to sandwiches, just a dollop of this aioli will give a huge boost of flavor to some of your favorite meals. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe I love a good condiment. They keep food from tasting too dry, add an extra element of flavor, and the variety of options is endless. After several messy and failed attempts at replacing my bottles of condiments in the fridge with homemade versions, I finally accepted that Heinz and Hellman's will not have to worry about losing me as a customer. If you are someone that all of your condiments from scratch, I humbly bow to you and am envious of the neatly labeled jars of homemade spreads you most likely have in your fridge. While my list of homemade condiments is small, they are mighty, and one of my favorites is garlic aioli. It’s just five ingredients (most of which I typically have on hand) and five minutes of prep. And when you tell someone the meal you’ve made them is served with homemade aioli, it instantly sounds ten times fancier. What ingredients do I need for garlic aioli? Mayonnaise- can be store-bought or homemade if you’re one of those magical condiment-making unicorns Garlic Lemon juice- fresh or bottled, but I recommend fresh Olive oil Salt Black pepper Helpful products for this recipe: Grater Immersion blender Citrus press How much does this recipe make? This recipe makes four ¼ cup servings. Can I substitute mayonnaise with something else? Plain yogurt makes a great substitution for mayonnaise, it will just result in a tangier flavor. What are some different ways I can use garlic aioli? Oh my goodness there so many ways… it can be used as a dipping sauce for fries, a topping for burgers, a spread for wraps… the list goes on! I love to serve it alongside salmon patties. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and five star review below! Ingredients: 1 cup mayonnaise 2 tsp olive oil 1 ½ tsp lemon juice, fresh or bottled (I recommended fresh) 2 garlic cloves ¼ tsp salt ⅛ tsp black pepper Directions: Mince or grate the garlic Whisk all ingredients together in a small bowl (or use an immersion blender) until smooth and well combined Let the aioli sit for 30 minutes-1 hour in the fridge to let the flavors combine before serving

This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Fill your kitchen with the scent of fall with this delicious apple butter recipe! Jump to Recipe Unlike many apple butter recipes that require 10-12 hours of cooking in the crockpot, this recipe can be made on the stove in under two! And the best part is, you aren’t sacrificing texture or flavor. Homemade apple butter is a great little gift for friends and family, especially around the holidays. I made a big batch to portion into mason jars and give out at our last Friendsgiving dinner and they were a huge hit! You can use a food processor to blend everything but I prefer to use my immersion blender so I can do everything in the pot and have fewer dishes to worry about. Peeling and dicing the apples is the most labor-intensive part of this recipe, along with stirring the apple butter while it cooks down. I’m typically not a fan of kitchen gadgets that only do one thing, but this apple slicer made prepping a breeze. And when you’re pregnant and cooking in a hot kitchen you want your prep to be as breezy as possible. What ingredients do I need for apple butter? Apples Apple juice- you can substitute with apple cider Sugar Apple cider vinegar- this gives the apple butter a little zing! Ground cinnamon Ground cloves Helpful products for making this recipe: Peeler Apple slicer Food processor Immersion blender What kind of apples should I use? Try to use softer apple varieties so they cook down easier. I tend to use Pink Lady, Gala or a mix of both. You could also add in a Granny Smith if you like your apple butter to be a little tart. What are some ways I can use apple butter? Apple butter makes a great spread for toast and bagels. You can use it as a topping for pancakes and waffles, or serve it alongside an herby pork roast to balance the savory flavors with something sweet. I also love using it in my recipe for apple butter cheesecake bars. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 2 lbs apples (I use Pink Lady, Gala, or a mix of both) 1 cup apple juice or cider 1 cup white sugar 1 Tbsp apple cider vinegar 1 Tbsp cinnamon ¼ teaspoon cloves Directions: Peel, core, and chop the apples into big chunks and place in a medium pot Add the apple juice to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the apples are tender (about 15 minutes) Pour apple mixture into a food processor and add the remaining ingredients. Puree until the mixture is smooth or only slightly chunky. If you don’t have a food processor, you can add the remaining ingredients to the pot and use an immersion blender Pour the mixture back into the pot and cook over medium-low heat, stirring frequently (it can easily burn on the bottom) until it becomes the consistency of thick applesauce (45 minutes- 1 hour) Remove the apple butter from the heat. If you want it really smooth, give it another turn in the food processor or use the immersion blender Let it cool before enjoying Notes: Use a tall saucepan or pot if you can, as the apple butter has a tendency to sputter and it will be quite hot. If it’s sputtering a lot, decrease the heat.

This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Are your friends and family excited to meet the new baby? Serve up a freezer-friendly meal that is quick to reheat and feeds a big group. Jump to Recipe After nine months of waiting, it is so much fun to finally be able to show off your new baby. What isn’t so much fun, is feeding several people after a long day of being a new mom. Heck, feeding yourself is hard enough. Instead of worrying about what to feed visitors, thaw this in the fridge the night before, heat it up for 30 minutes in the oven, and then let your guests dig in while they take turns oohing and ahhing over your little nugget. This casserole is packed with protein to fuel you for those late-night feedings and you can customize the flavor and heat level by choosing your favorite salsa and toppings. What ingredients do I need to make salsa chicken and rice casserole? White long grain rice Salsa- pick your favorite kind. You can also mix different types. Chicken breasts or tenders- boneless and skinless. Black beans Canned corn Taco seasoning Salt Cumin Cheese- I prefer a Mexican blend or pepper jack. Toppings- sour cream, cilantro, guacamole… any of your faves! Helpful products to make this recipe: Baking dish Can I make this casserole vegetarian? You can substitute the chicken with about four cups of diced veggies and/or extra beans. Bell peppers, onions, mushrooms, and pinto beans are some good options. What if I want to serve this immediately instead of freezing? Follow the directions until it’s time to bake. Bake for 20 minutes, add the cheese, and then bake for an additional 10-15 minutes or until the chicken is cooked through and the cheese is melted. Serve with your favorite toppings and store leftovers in a covered container in the fridge for up to one week. How do I store leftovers? Put leftovers in a covered container and store in the fridge for up to one week. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: For the rice: 2 cups uncooked long grain white rice, rinsed and drained 24oz salsa of choice 32oz water 1 ½ tsp salt 1 tsp cumin For the casserole 16oz boneless skinless chicken breasts or tenders 1 Tbsp taco seasoning 15.25oz can of black beans, rinsed and drained 15.25oz can of corn For reheating and serving: 8oz Mexican blend or pepper jack cheese (you don’t have to use all of it). Toppings of choice Directions: For the rice: Rinse the rice (this keeps it from getting sticky) Add all of the ingredients to a medium pot and mix together Cover with a lid and bring the rice mixture to a boil and then reduce to a simmer Cook until all of the liquid is absorbed and holes appear (about 45 minutes) For the casserole: Preheat the oven to 350 degrees Dice the chicken breasts into cubes, coat them with taco seasoning and add to a 9x13 baking dish Add all of the remaining ingredients except for the cheese to the baking dish Once the rice is cooked, add it to the baking dish and mix everything together Bake the casserole for 30 minutes or until the chicken is cooked through Let it cool completely and then cover with an airtight lid and freeze for up to six months To reheat: Thaw the casserole overnight Preheat the oven to 350 degrees Remove the lid and bake for 20 minutes Add the cheese and cook for another 10-15 minutes or until the cheese is melted Serve with your favorite toppings

This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Skip the shredded wheat and up your fiber intake with this tasty snack instead! Jump to Recipe Adequate fiber intake is important for everyone, but it has several added benefits for pregnant women: Reduces the risks associated with preeclampsia Helps prevent constipation Combats the side effects of heartburn and indigestion caused by the increased progesterone in your body I am terrified of getting hemorrhoids, which can be caused by constipation. My good friend Ariel had to deal with them during her first pregnancy, and told me they were so bad she spent an entire afternoon crying on the bathroom floor. Since becoming pregnant myself, one of my main goals is to avoid a similar fate, so pass me that fiber please and thank you. I'm currently in my second trimester and increasing my fiber intake has been relatively easy, but not that enjoyable. I've found that many high-fiber foods taste grainy and bland. Fruit is a great source, but I try not to rely exclusively on fruit because of the sugar content. Was I doomed to five more months of snacking on bran muffins and generic Triscuits? My dog actually reminded me that there is another fantastic option I'd been forgetting. My vet recommended giving her canned pumpkin whenever she’s constipated, and if it can keep my garbage-eating chihuahua regular, there are probably no limits to its constipation-fighting abilities. As a bonus, I love love love pumpkin. I know fall is the season for all things pumpkin and I am all for it, but I refuse to confine my pumpkin-eating timeline to just three months out of the year. Can’t do it, won’t do it. So another reason to enjoy that big orange squash year-round is fine by me! This snack is no-bake and takes less than 10 minutes to prepare. It’s low in fat, gluten-free and gives you a nice dose of antioxidants. Throw them in a Ziploc bag for something to eat while you’re running errands or enjoy them as dessert. What ingredients do I need for this recipe? Canned pumpkin- make sure you pick up pure pumpkin and not pumpkin pie filling Chocolate chips - this is a sweeter recipe so I like to balance it with dark or semisweet chocolate but you can use milk chocolate if you prefer Honey Oats- quick cooking or old fashioned Cinnamon Vanilla extract How do I store pumpkin chocolate chip bites? Store these bites in a sealed bag or container in the fridge for up to one week. You can keep these in the freezer for up to three months. To eat, simply thaw overnight in the fridge. How much does this recipe make? Each serving is two bites and this recipe makes about ten bites. What other health benefits does pumpkin have? Vitamin A- plays a major role in the health of your eyes Vitamin C- boosts your immune system Potassium- helps you maintain normal blood pressure Carotenoids- combats free radicals in your body, which can help prevent certain cancers Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: ½ cup canned pumpkin- not pumpkin pie filling ¾ cup oats- quick cooking or old fashioned ¼ cup chocolate chips ¼ cup honey ¼ tsp vanilla extract ½ tsp cinnamon Directions: Add all of the ingredients into a medium sized bowl and mix until everything is well combined Scoop out about 2 Tbsp of batter and form it into a ball. Repeat until you are out of batter You can enjoy them right away or store them in the fridge until you are ready to snack! Sources: 6 major health benefits of pumpkin. Cleveland Clinic. (2023, February 24). Retrieved March 3, 2023, from https://health.clevelandclinic.org/truth-about-the-great-pumpkin-its-good-for-you/

This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Beat the heat and rock your next get-together with a big batch mocktail that has all the summer flavors! Jump to Recipe Every time someone who’s been pregnant before finds out my due date is in April, the first thing they say is, “You are so lucky you won’t be pregnant during the summer!” I didn’t really get why that was a big deal. But then the hot flashes began. It was December and I was blasting the AC and stuffing Kleenex under my armpits because they were sweating so badly. My husband even bought me socks with gel pads that you put in the freezer before you wear them to help cool my feet down. It wasn’t the cutest look but I wore them to bed almost every night. If I was this miserable in December I cannot imagine dealing with this during the sweltering summers we have in Tennessee. If you’re a mama-to-be trying to survive the summer heat, I created this watermelon spritzer with you in mind. It’s super refreshing and hydrating, and it tastes way better than any watermelon-flavored hard seltzers I've tried pre-preggers. What ingredients do I need to make watermelon spritzers? Seedless watermelon Lime juice- fresh is best Lime simple syrup Club soda or sparkling water Fresh mint- optional Helpful products for making this recipe: Citrus press Food processor Strainer Glasses Serving pitcher Can I prepare these mocktails ahead of time? You can make both the lime simple syrup and watermelon-lime mixture ahead of time. The syrup takes about an hour to make and can be stored in the fridge for up to three months, so you can save yourself a lot of time by making this beforehand. The watermelon-lime mix only lasts for a couple of days so I wouldn’t make it earlier than the day before you plan to use it. What foods do watermelon spritzers pair well with? This drink goes great with foods that are served cold like salads and sandwiches, as well as lighter snacks like cheese and crackers or chips and dip. For a summery dinner, serve it alongside bruschetta chicken pasta salad. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 1 seedless watermelon (10-12 lbs) 2 cans of club soda or sparkling water ¼ cup fresh lime juice (2-3 limes) ⅓-½ cup lime simple syrup Fresh mint to garnish- optional Directions: Prepare your lime simple syrup if you haven’t already Juice your limes and set aside Remove the watermelon pulp (I like to use a big ice cream scoop) and add it to a food processor or blender. Puree until smooth Strain the puree through a fine mesh strainer and then pour it into a pitcher for serving Add the lime juice and ⅓ cup of the lime simple syrup to the pitcher and stir to combine. Try it and add more syrup to taste if desired Fill each glass with ice and about 6 oz of the watermelon-lime mixture. Top each glass with a splash or two of club soda and garnish with mint or a lime wedge if you like Store any leftover watermelon-lime mix in the fridge for up to 2-3 days. If separation occurs, just give it a good stir before using

There are a ton of pregnancy books out there, and it can be hard to know where to start. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to List Being pregnant is such a roller coaster. You’re a giant ball of hormones and morning sickness, and you go through the ups and downs of feeling excited, anxious, impatient, and terrified multiple times a day. Having a solid set of resources to help answer questions and feel more prepared can help with all of the ups and downs that come with being a mom-to-be. Here is a list of books that I found really helpful while I was pregnant: 1. Expecting Better by Emily Oster This was probably my favorite read overall. When I searched for answers to my pregnancy questions I found an insanely broad spectrum of information and opinions. It was so overwhelming! In this book, the author dives into a lot of common questions that often have conflicting answers- subjects like diet, risks during pregnancy, and different options for your labor and delivery. Rather than just providing an answer, she provides the education and research for you to come to your own conclusions. 2. Cribsheet by Emily Oster Written by the same author as Expecting Better, Cribsheet focuses on the 4th trimester through early childhood. While this isn’t technically a book about pregnancy, the detailed yet easy-to-read information about the postpartum experience made me feel prepared for the arrival of my first baby. Having this peace of mind throughout my pregnancy was huge, and I recommend this for all moms-to-be, especially those that are feeling anxious about what to expect after their little one arrives. 3. The Mama Natural Week-by-Week Guide to Pregnancy and Childbirth by Genevieve Howland Howland focuses on the more holistic side of pregnancy, but does so in a way that’s nonjudgmental and meets you where you’re at in terms of a natural approach to pregnancy. There is a lot of information but it’s not dense or overwhelming. Howland combines quality research with interesting facts and great visuals, making it a really informative read that’s also fun. 4. All About Pregnancy and Birth with Dr. Nicole Rankins This is actually a podcast, but I’m including it in my list because it was such a valuable resource for me. Dr. Nicole Rankins is an OB/GYN who covers an incredible range of pregnancy-related topics through her interviews with moms, medical professionals, and even yoga instructors. It’s your one-stop shop for everything from fertility to body image to doulas, and because it’s a podcast, you can listen to it on the go. 5. Mayo Clinic Guide to a Healthy Pregnancy by Dr. Myra J. Wick The Mayo Clinic is the one of the OGs when it comes to pregnancy books and for a good reason. If you haven’t been able to find an answer to a pregnancy question, I’m 99% sure you will find it in this book. Each week of pregnancy is covered in depth, from nutrition to baby’s development to your own body changes. It’s definitely not a light read, but it was my go-to resource when I wanted to look something up. 6. Baby Bomb: A Relationship Survival Guide for New Parents by Kara Hoppe & Stan Tatkin If you are going through your pregnancy with a significant other, I highly suggest you read this book together. Babies are so great, but they will turn your world upside down, and the changes they bring can impact the relationship between you and your partner. Written by a psychiatrist and a marriage and family therapist, this book stresses the importance of working together as a team and gives you tools for maintaining a solid relationship so you can be successful partners and parents. 7. Growing You by Korie Herold Technically this is a journal, but I absolutely loved using it throughout my pregnancy. It has thoughtful prompts, plenty of space to free-write, and includes sections to record special milestones. It helped me stay present during my pregnancy, and it’s been so fun to look back on since having my baby. .

Add some Mediterranean flair to your meal with this cool and creamy Greek-inspired yogurt sauce. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe My husband and I do a small vegetable garden each summer, and every time we plant our little starts I promise them that I won’t do what I did the previous year (run over their vines with the lawnmower, forget to water them for days at a time, decide that pruning is overrated…you get the idea). This past summer I kept my promises a little too well and we ended up with buckets of cucumbers. Pickling them was fun for a while, but it got to a point where our fridge couldn’t fit anymore mason jars and every dinner was being served with a side of pickles. Grilled cheese with pickles? Delicious. Spaghetti with pickles? Not so much. This tzatziki sauce recipe was born out of a desperate need for another cucumber outlet, and it’s been a big hit at several summer get-togethers. So if you’re up to your eyeballs in cukes, I highly recommend giving this recipe a go. What ingredients do I need to make this recipe? Cucumbers Greek yogurt- use whole milk if possible Lemon juice- fresh is best Extra virgin olive oil Fresh garlic Fresh dill Kosher salt Helpful products for making this recipe: Grater Strainer Magic bullet blender How much does this recipe make ? This recipe makes six ¼ cup servings What can I serve with tzatziki sauce? This makes a great topping on salmon, grilled vegetables, and sandwiches. Serve it cold as a refreshing dip with homemade pita chips or as a creamy topping on Greek nachos. How do I store tzatziki sauce? Store tzatziki sauce in a covered container in the fridge until you're ready to use it. This will keep for 3-4 days. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 1 cup cucumber, grated (about 1 large cucumber) 1 ½ cups whole milk Greek yogurt 1 Tablespoon lemon juice ½ Tablespoon extra-virgin olive oil 1 garlic clove, grated ¼ teaspoon kosher salt 1 Tablespoon fresh dill, chopped Directions: Grate the cucumber and press it through a fine mesh sieve to get rid of the excess water Combine the cucumber and the rest of the ingredients in a small bowl If you like a smooth consistency, blend in a food processor or blender Chill in the fridge for 30 minutes before serving for maximum flavor

These chips are ready in less than 15 minutes and you only need three ingredients, making them perfect for spontaneous snack cravings. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe I love asking moms what cravings they had when they were pregnant because I rarely hear the same thing twice. From spicy Bloody Mary mix to pickled okra to Ritz crackers with Cool Whip (which honestly sounds pretty amazing) I’ve gotten some pretty creative answers. At first glance, pregnancy cravings don’t seem to have any rhyme or reason to them, but research has found a few patterns. Cravings typically start around Week 13 of pregnancy, with desires for sweets peaking during the second trimester followed by a strong desire for salty foods during the third trimester. There was a night towards the end of my pregnancy when I was watching that episode of The Office where Jim helps Karen track down her favorite potato chips. Suddenly all I could think about was how badly I needed some chips in my life. I didn’t feel like maneuvering my very pregnant self into my SUV to go to the store, so I began scrounging around my pantry for something salty. Nothing was speaking to me so I decided to take matters into my own hands and experiment with some leftover pita bread. The result? Homemade pita chips that were ready before that episode of The Office was even over. What ingredients do I need to make this recipe? Pita bread Kosher salt Extra virgin olive oil Helpful products for making this recipe: Baking sheets What can I serve with pita chips? These are hearty chips so they can hold up to thicker dips like guacamole, hummus, and yogurt-based dips like this tzatziki sauce. How do I store pita chips? In the rare event that you have leftover chips, you can store them in an airtight container or Ziploc bag. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 12 pieces of 4" round pita bread or 8 pieces of 7-8" pita bread 2 Tbsp extra virgin olive oil 1 tsp kosher salt Directions: Preheat the oven to 400 degrees Slice each pita bread circle into 4 triangles (8 if you're using larger pieces of bread) and add to a large bowl Add olive oil to the bowl and use your hands to mix the olive oil with the pita triangles Arrange the pita triangles on a baking sheet (you may need two) and sprinkle evenly with salt Bake for 4 minutes and then flip them over Bake for an additional 4 minutes or until golden brown. Serve warm or at room temperature Sources: Orloff, N. C., & Hormes, J. M. (2014). Pickles and ice cream! food cravings in pregnancy: Hypotheses, preliminary evidence, and directions for future research. Frontiers in Psychology, 5. https://doi.org/10.3389/fpsyg.2014.01076

Mix up your lunch routine with a non-traditional take on nachos that’s rich in iron and protein, two big must-haves during your third trimester. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe Finally noticing that pregnancy glow? That’s partially because, by 32 weeks, you have 50% more blood circulating in your body, with some of it diverting to your skin. Half of this extra blood goes to your baby and placenta and the other half is stored until birth to help make up for the blood loss you experience during labor. You need lots of iron to keep up with this increase in blood volume, about twice the amount you needed pre-pregnancy. I found out I had low iron levels during my second trimester, when I mentioned to my OB/GYN that I was experiencing a lot of fatigue. Low iron can lead to anemia, which if left untreated, can cause complications like preterm labor and low birth weight, so it’s not something you want to ignore. I had iron on the brain while I was creating this recipe for Greek nachos. The recommended dietary allowance (RDA) of iron for pregnant women is 30 mg per day, and a 3oz serving of ground lamb contains 21% of this daily requirement. Vitamin C increases the body’s ability to absorb iron, so be generous with the tomatoes! Between the lamb, feta cheese, and yogurt-based tzatziki sauce you get a hefty punch of much-needed protein as well. But enough about the nutrition… these also taste delicious! Crunchy pita chips and creamy tzatziki sauce provide a great combination of textures, and fresh lemon and dill pair deliciously with the salty feta and briny olives. What ingredients do I need to make this recipe? Ground lamb- you can also use ground beef or turkey Fresh garlic Red onion Cucumber Tomato Olives- I prefer black or Kalamata Fresh oregano Feta cheese- make sure it’s pasteurized Cumin Salt Black pepper Pita chips- store bought or homemade (the chips in my recipe are thick so if you like a crispier chip, I suggest store-bought) Tzatziki sauce- store bought or homemade Helpful products for making this recipe: Herb stripper Baking sheet Nonstick skillet Can I prep Greek nachos ahead of time? You can make the tzatziki sauce the day before and store it in the fridge. You can also dice up all of your toppings so they are ready to go. What are some ways I can adapt this recipe? There are a lot of ways to customize this dish! You can replace the lamb with ground beef or turkey, or make it vegetarian and use chickpeas instead. As far as toppings go, you can omit whatever you don’t like and use different vegetables like bell peppers, pepperoncinis, or green onions. Did You Try This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star review below! Ingredients: 1lb ground lamb 1 Tbsp extra virgin olive oil 2 cloves garlic 1 tsp cumin 1 Tbsp fresh oregano (or 1 tsp dried) ½ tsp salt ¼ tsp black pepper ½ cup tomatoes, diced ½ cup red onion, diced 1 cup cucumber, diced 6 oz pasteurized feta cheese 4-6 oz pita chips tzatziki sauce Directions: Heat the olive oil in a medium-sized skillet over medium heat Add the garlic and sauté for about 30 seconds Add the lamb, salt, pepper, and cumin and cook, breaking it up into pieces, until cooked through (about 8-10 minutes). If you are using dried oregano, add it as well. Drain the meat or place on a paper towel-lined plate to soak up the excess moisture, and return it to the skillet Stir in the fresh oregano Use a large baking sheet or dish to spread out the pita chips and cover them with the lamb mixture and toppings Drizzle with tzatziki sauce and serve Sources: Howland, G. (2017). Mama natural week-by-week guide to pregnancy and childbirth. Gallery Books. UCSF Health. (2022, June 24). Anemia and pregnancy. ucsfhealth.org. https://www.ucsfhealth.org/education/anemia-and-pregnancy#:~:text=The%20recommended%20dietary%20allowance%20(RDA,Chicken%2C%203%20ounces University Hospitals. (n.d.). Nutrition facts. www.uhhospitals.org. https://www.uhhospitals.org/health-information/health-and-wellness-library/article/nutritionfacts-v1/lamb-ground-cooked-broiled-1-unit-cooked-yield-from-1-lb-raw-meat

Ripe peaches and nutrient-rich chia seeds provide a healthy breakfast that helps your baby develop strong bones! This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe At two months in, your baby is only the size of a Hershey’s kiss, but that little nugget is already forming bones and muscles! This means they need a lot of calcium, and if you’re not getting enough to pass on to the baby, they will absorb it from the existing stores in your bones. Does this mean you need to start downing giant glasses of milk every day? Heck no! One of the many amazing health benefits of chia seeds is that they contain even more calcium than milk- two Tablespoons has 15% of your daily requirement, and this recipe has twice that amount. I typically make a basic vanilla chia pudding, but it’s peach season right now so I’ve been looking for different ways to enjoy my weekly haul. Nashville gets regular visits from The Peach Truck during the summer and I follow (stalk) them on social media to make sure I never miss them at the farmer's market. This recipe works best with very ripe peaches because they have more flavor and are easier to blend to a smooth consistency. Simply blend everything together, stir in your chia seeds, pour the mixture into a mason jar (or a stemless wine glass if you’re feeling fancy) and put it in the fridge! It takes a minimum of four hours to set, but tastes best after sitting in the fridge overnight. What ingredients do I need to make this recipe? Milk- use any kind you like, I prefer unsweetened vanilla almond milk Vanilla extract Honey Chia seeds Peaches- can be fresh or frozen (and thawed). The riper the better! Optional toppings- Granola, fresh fruit, and shredded coconut are some of my favorites Helpful products for making this recipe: Magic bullet blender Meal prep mat Peeler Measuring cups and spoons set Mason jars Can I customize this chia pudding? You can use any milk you like such as cow, soy, almond, and coconut milk. You can swap out the honey for a different sweetener such as agave or maple syrup. Once the pudding is set, you can top it with crunchy granola, shredded coconut, fresh fruit, or enjoy as is! How many servings does this recipe make? This recipe will fill two 8 oz glasses or one 16 oz glass. Are chia seeds safe to eat during pregnancy? Chia seeds are generally safe to eat during pregnancy, but if you take medication to manage your blood sugar, you should talk to your doctor before adding them to your diet as they can interact with certain medications. What are the health benefits of chia seeds? Not only are chia seeds a great source of calcium, but they are also rich in fiber, protein, and omega-3 fatty acids. Did You Make This Recipe? Let me know! Mention @preggokitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 1 cup milk of choice ½ tsp vanilla extract 2 Tbsp honey 2 cups ripe peaches, peeled and roughly chopped (about 2 medium peaches + more if using as a topping) 4 Tbsp chia seeds Directions: Put all of the ingredients except for the chia seeds into a small blender or food processor and blend until smooth Thoroughly stir in your chia seeds to avoid clumps Pour the mixture into your mason jar or glass and cover Store in the fridge for at least 4 hours but preferably overnight Top with additional fresh peaches or desired toppings and enjoy! Sources: Higuera, V. (2019, July 12). Chia seeds during pregnancy: Are they safe? plus, possible benefits. Healthline. https://www.healthline.com/health/pregnancy/chia-seeds-pregnancy#benefits Howland, G. (2017). Mama natural week-by-week guide to pregnancy and childbirth. Gallery Books.

Give your meal an instant upgrade with bright and tangy pickled onions that are ready in just 30 minutes. This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information. Jump to Recipe Whether you’ve always been a pickle person or have recently become one thanks to pregnancy cravings, you will LOVE these onions. The vinegar takes the bite out of the red onions and makes them tangy and slightly sweet. I never got the pickles and ice cream craving during pregnancy, but I was throwing these on pretty much everything else- grilled cheese, scrambled eggs, any and every type of soup- pretty much anything savory was fair game. The best part is that this isn't a canning recipe, so you don’t have to go though the whole water bath process or wait for several weeks before you can eat them. These bad boys are ready to eat in 30 minutes after a quick soak in some seasoned vinegar. As an added bonus, they turn a pretty pink color and who doesn’t love pretty food?? What ingredients do I need to make this recipe? Red onion Water Apple cider vinegar- you can substitute with white distilled vinegar Sugar- you can substitute with honey or maple syrup but the taste will be different Salt- fine kosher or sea salt Garlic (optional) Helpful products for making this recipe: Mandolin Saucepan Glass mason jars How much does this recipe make ? You will get about 1 ½ cups of onions, which provides six ¼ cup servings. Why do I need to slice my red onion thinly? Thin slices make it easier for the vinegar mixture to soak into the onions. You can do thicker slices, but it will take longer (a few hours - overnight) for them to pickle. What goes well with pickled red onions? These taste amazing on sandwiches and salads, as well as Mexican food and BBQ. Here are a few recipes that I like to add them to: Spaghetti Squash Enchilada Boats Hawaiian BBQ Chicken Quesadillas Lentil Sloppy Joes Did You Make This Recipe? Let me know! Mention @preggkitchen or tag #preggokitchen Did You Like It? Please leave a comment and a five star rating below! Ingredients: 1 red onion, thinly sliced ½ cup apple cider vinegar ½ cup water 1 Tbsp sugar 1 ½ tsp fine kosher or sea salt 2 cloves garlic, thinly sliced (optional) Directions: Thinly slice your red onion and garlic using a mandolin or knife Pack them into a heat resistant jar, leaving enough room for the vinegar mixture to cover them completely Heat vinegar, water, sugar, and salt in a small saucepan, stirring occasionally, until hot but not boiling (just hot enough for the sugar and salt to dissolve) Pour vinegar mixture over the veggies until they are covered Let the mixture sit at room temperature for 30 minutes before using Store any leftovers in an airtight container in the fridge for up to 2 weeks