Food
List of 25 Best Healthy Pregnant Recipes for Women to Go!

List of 25 Best Healthy Pregnant Recipes for Women to Go!

Pregnancy is a very important process that all women wish to go through safely and healthily. There are many dishes that are good for the health of pregnant women but not many women know how to make them.

Now is the good time for you to discover the food and recipes that are perfect for future moms. Here is the list of the most wonderful and healthiest healthy pregnant recipes for you to get started.

List Of Healthy Pregnant Recipes – Top Best Dishes To Go

Keep reading and follow the simple steps revealed inside to make these wonderful recipes right at the comfort of your own home!

1. Butternut Squash Carbonara With Broccoli

This is the very first one among the best healthy pregnant recipes that we would like to introduce in the article today and people should make use for good!

If you would like to learn how to make bread for pregnant women, then this is a wonderful place to start. This easy bread dish can bake up deliciously golden brown. There would be nothing like the homemade aroma wafting through your kitchen when you make your own bread.

Ingredients:

  • ¼ cup low-sodium chicken broth
  • 2 large-size cloves garlic, grated
  • 4 strips bacon
  • ¾ cup grated Parmesan cheese, divided
  • 2 large-size eggs, at room temperature
  • ¼ tsp. salt
  • ½ tsp. ground pepper, divided
  • 2 tbsps. extra-virgin olive oil
  • 2 cups small-size broccoli florets
  • 1 butternut squash, peeled (3 pound)

How to make:

  • Preheat the oven to 400°F. Position oven racks in lower and upper thirds of the oven.
  • Cut from the bulb to take out the neck of the squash. Using the a spiral vegetable slicer’s large-size noodle blade (or a julienne or regular veggie peeler), cut (or spiralize) the neck of the squash into long strands. You should have about ten cups of “noodles. (Keep the bulb for the next )
  • Combine salt, ¼ tsp. pepper, oil, broccoli, and the spiralized squash in a large-size bowl. Divide the combination between two large-size rimmed baking sheets. Roast till just tender, within about twelve to fourteen
  • Meanwhile, whisk ½ cup cheese with eggs within a medium-size
  • Over medium heat, cook the bacon in a large-size nonstick skillet till crisp, within about seven to nine Take it out and put onto a paper towel-lined plate. Take out the pan and turn off the heat; add garlic and stir till it smells good, within about half a minute. Stir in the remaining ¼ tsp. pepper and the broth. Transfer three tbsps. of the broth to the egg combination and whisk constantly till smooth. Add the egg combination to the pan; over low heat, cool and stir till creamy and thick, within about 2/3 minute. Add the roasted veggies and gently toss to coat. Take out and arrange onto a serving bowl.
  • Serve topped with the remaining ¼ cup cheese and crumbled bacon.

Learn More: List of 17 Best Easy Cauliflower Recipes to Make at Home 

2. List Of Healthy Pregnant Recipes – Lamb Tagine With Preserved Lemon

healthy pregnant recipes

Preserved-lemon salsa verde and smoky paprika yogurt and an herb add many good flavors to this healthy slow-cooker recipe, making it one of the best healthy pregnant recipes that women should try. If you have a lot of time, brown the onions and lamb, in batches, before adding them to the slow cooker to increase the depth of flavors.

Ingredients:

– Tagine:

  • ½-1 tsp. crushed red pepper
  • 3 tbsps. grated fresh ginger, divided
  • 4 tbsps. chopped garlic, divided
  • ¼ cup finely chopped rinsed preserved lemon rind
  • 1 large-size red onion, chopped
  • 1 pound golden beets or medium turnips, peeled and quartered
  • 1 pound carrots, cut into 2-inch chunks
  • 1¼ tsps. kosher salt
  • 4 tsps. ras el hanout
  • 3 pounds boneless lamb shoulder, trimmed and cut into 2-3-inch chunks

– Toppings:

  • Unsalted chopped pistachios for garnish
  • 2 tbsps. extra-virgin olive oil
  • ¼ cup finely chopped rinsed preserved lemon rind
  • 1 cup finely chopped flat-leaf parsley
  • 1 cup finely chopped fresh mint
  • Pinch of salt
  • ½ tsp. smoked paprika
  • 4 tbsps. lemon juice, divided
  • 1 cup whole-milk plain Greek yogurt

How to make:

  • To prepare toppings: 2 tbsps. lemon juice, mix yogurt, salt, and paprika in a small-size bowl. Combine remaining 2 tbsps. lemon juice, parsley, mint, oil, and preserved lemon in another small-size bowl.
  • To prepare tagine: Season lamb with ras el hanout and 1¼ tsps. salt. Put in a 5- to 6-quart slow cooker. Stir in 2 tbsps. ginger, 3 tbsps. garlic, ¼ cup preserved lemon, onion, turnips, and carrots, (or beets).
  • Cover and cook on Low within six hours or on High within three
  • Stir the remaining 1 tbsp. each ginger and garlic and crushed red pepper to taste into the tagine. Cover and cook within ten minutes more.
  • Serve the tagine topped with the herb combinations and If you want, try garnishing with pistachios.

To make ahead: Prepare the tagine ingredients and put into the fridge for up to 12 hours in a large-size bowl; to cook, put into a slow cooker and proceed with Step 2.

Learn More: List of 29 Best Easy Homemade Drinks to Make at Home 

3. Healthy Pregnant Recipes – Caramelized Onion & Brussels Sprout Galette

Serve this vegetarian tart recipe in thinner slices for a side dish or an appetizer or even as a major dish. Since you will be pleating the dough to make a rustic look, rather than prepared pie shells, buy ready-to-roll pie crusts and you will find them near the frozen desserts or in the dairy section of your market with other items that are ready-to-bake.

Ingredients:

  • 1½ cups (6 ounces) sharp Cheddar cheese or shredded Gruyère
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • 12 ounces (4 cups) Brussels sprouts, trimmed and thinly sliced
  • 5 cloves garlic, thinly sliced
  • ¼ tsp. ground pepper, divided
  • ¼ tsp. kosher salt, divided
  • 4 cups thinly sliced onions
  • 2 tbsps. extra-virgin olive oil, divided

How to make:

  • Preheat oven to 400°F.
  • Heat 1 tbsp. oil over medium heat in a large-size skillet. Add ⅛ tsp. each pepper and salt and onions; cook, stirring occasionally, till the onions are browned and tender, within fifteen to twenty If they start to burn, add 1 tbsp. water at a time. Add garlic and cook, stirring, for 60 seconds more. Transfer to a large-size bowl.
  • Heat in the pan the remaining 1 tbsp. oil. Add the remaining ⅛ tsp. each pepper and salt and Brussels sprouts. Reduce the heat to medium-low and cook, stirring occasionally, till lightly browned and tender, within eight to ten
  • Line a large-size baking sheet with parchment paper and put into the preheated oven.
  • Stack on top of each other with the pie crusts so that you will be having a double-thick crust. Roll out into a 13- to 14-inch circle on a lightly floured surface. Take out to the prepared baking sheet. Sprinkle in the center with one cup cheese and leave a 5-inch border around the edge. Use the onions and then the Brussels sprouts to top the cheese and use the remaining ½ cup cheese to sprinkle. Over the filling, fold the edge of the dough, pleating as you go.
  • Bake the galette till the crust get lightly browned, within about thirty to thirty five Let it stay within about ten minutes before serving.

To make ahead: Prepare through Step 2 and put Brussels sprouts  and onions into the fridge for up to 24 hours. Assemble and bake galette (Steps 3-5) and put into the fridge for up to 24 hours; reheat at 350°F within about 40 minutes.

Read More: Top 14 Best Foods for Bones Growth and Strength 

4. Adobo Chicken & Kale Enchiladas

Put out your favorite toppings for these healthy and quick layered enchiladas and make it one of the best healthy pregnant recipes. We like sour cream, cilantro, jalapeños, and guacamole.

Ingredients:

  • 1½ cups shredded Mexican blend cheese, divided
  • ¾ cup diced white onion, divided
  • 12 corn tortillas
  • 2-3 tbsps. minced chipotles in adobo
  • ¼ cup sour cream
  • 1 can (10 ounce) red enchilada sauce (1¼ cups)
  • ¼ tsp. ground pepper
  • ¼ tsp. salt
  • 1 tsp. ground cumin
  • 2 cups shredded or diced cooked chicken
  • ¼ cup water
  • 8 cups chopped kale
  • 1 tbsp. extra-virgin olive oil

How to make:

  • Preheat oven to 450°F.
  • Over medium-high heat, heat oil in a large-size cast-iron skillet (12-inch). Add water and kale; cook, stirring, till wilted and bright green, within about two Stir in cumin, chicken, pepper, and salt; cook within about 60 seconds more. Transfer to a large-size bowl.
  • Combine in a small-size bowl chipotles, sour cream, and enchilada sauce to taste. Spread ½ cup of the combination into the pan. Put over the sauce with four tortillas, overlapping them to cover the bottom. Top with ½ the chicken combination, ½ cup cheese, and ¼ cup onion. Layer on half ½ cup cheese, ¼ cup onion, the remaining chicken, 4 tortillas, and the remaining sauce. Top with the cheese, sauce, and remaining tortillas.
  • Bake the enchiladas till bubbling, within twelve to fifteen Before serving, sprinkle with the remaining ¼ cup onion.

Learn More: Top 34 Best Foods For Fat Loss And Muscle Gain 

5. List Of Healthy Pregnant Recipes – Honey-Mustard Pork With Smashed White Beans And Spinach

healthy pregnant recipes

Drizzle the quick honey-mustard pan sauce over the beans and pork in this half-an-hour dinner for a healthy, comforting weeknight meal for pregnant moms.

Ingredients:

  • 2 tbsps. whole-grain mustard
  • 3 tbsps. honey
  • ¾ cup low-sodium chicken broth, divided
  • 2 cans low-sodium cannellini beans, rinsed (15 ounce)
  • ¼ tsp. crushed red pepper
  • 1½ tsps. chopped fresh sage
  • 2 cloves garlic, minced
  • 1 pound mature spinach, chopped
  • 3 tbsps. extra-virgin olive oil, divided
  • ½ tsp. ground pepper
  • ½ tsp. salt, divided
  • 1¼ pounds pork tenderloin, trimmed

How to make:

  • Season pork with ¼ tsp. pepper and salt. Heat 1 tbsp. oil over medium-high heat in a large-size ovenproof skillet. Add pork and cook, turn it often, till browned on every side, within about three to five minutes. Take the pan out and put into the oven. Roast till an instant-read thermometer can insert in the center registers 145°F, within twelve to fifteen minutes.
  • Meanwhile, over medium-high heat, heat 1 tbsp. oil in a large-size pot. Add ⅛ tsp. salt and spinach; cook, stirring, till wilted, within two or three minutes. Take to a bowl; cover for keeping it warm.
  • Over medium heat, heat the remaining 1 tbsp. oil in the pot. Add crushed red pepper, sage, and garlic; cook within about half a minute. Add the remaining ⅛ tsp. salt, ½ cup broth, and beans. Mash till almost smooth using a potato masher. Reduce the heat and keep cooking, stirring often, till hot, within about five minutes. Turn off the heat and cover.
  • Transfer the pork to a clean cutting board and allow it to stay still within about five minutes. Add the remaining ¼ cup broth, mustard, and honey to the pan (the handle will be hot). Over medium-high heat, bring to a boil, scraping up any browned bits. Reduce the heat and simmer within one to two minutes till thickened slightly.
  • Slice the pork. Serve with the sauce, mashed beans, and spinach.

Learn More: Top 19 Healthy and Nutritional Foods for Eyes Improvement 

6. Best Healthy Pregnant Recipes – Apple-Cinnamon Quinoa Bowl

Move over, oatmeal! Get a healthy and delicious serving of healthy whole grains for the next breakfast with this morning quinoa bowl. This is also among the best ones on the list of healthy pregnant recipes that women should not skip at all costs for good!

Ingredients:

  • ½ tsp. honey
  • 4 tsps. sliced almonds
  • ⅛ salt
  • ¼ tsp. ground cinnamon
  • ¼ cup quinoa
  • ⅔ cup diced apple, divided
  • ¾ cup low-fat milk

How to make:

  • Combine cinnamon, quinoa, ⅓ cup apple, milk, and salt in a small-size saucepan. Bring to a boil. On very low heat, cover and simmer till the liquid is absorbed, within about twelve
  • Allow it stay within about five Top with honey, almonds and the remaining ⅓ cup apple.

Learn More: 10 Foods To Increase Metabolism For Men And Women 

7. List Of Healthy Pregnant Recipes – Healthy Dark Chocolate “Puppy Chow”

This is a crunchy, salty, sweet and very healthy dish. We gave this classic sweet treat, also known as “muddy buddies”, a grown-up makeover using dark chocolate and whole-grain cereal. Dig in!

Ingredients:

  • 2 tbsps. confectioners’ sugar
  • 1 tbsp. vanilla extract
  • ⅓ cup smooth natural peanut butter
  • 2 cups bittersweet chocolate chips
  • 5 cups whole-grain cereal squares

GLAZE:

  • 1/2 cup confectioners’ sugar
  • 2 tbsps. lemon juice

How to make:

  • Line a baking sheet with a nonstick baking mat or wax paper. Put cereal in a large-size bowl.
  • Heat chocolate chips over medium-low heat in a medium saucepan, stirring frequently, till melted. Add peanut butter and stir to mix. Turn off the heat, take out and stir in vanilla. Pour the combination over the cereal; gently stir till coated Take out and put onto the prepared baking sheet and spread in an even layer. Put into the fridge till the chocolate has hardened, within about half an hour.
  • Gently break the puppy chow into bite-size pieces. Put the confectioners’ sugar into a fine-mesh sieve and sprinkle over the mixture. Toss to coat.

To make ahead: for storing up to 5 days, place it at room temperature.

8. Best Healthy Pregnant Recipes – Tofu & Vegetable Scramble

Feel free to customize this speedy veggie and tofu scramble with your favorite combination of spice and vegetables. Try to use vegetables that will all cook at the same rate, like sugar snap peas, green beans, and peppers.

Ingredients:

  • Hot sauce and chopped cilantro to taste (optional)
  • ¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)
  • ¼ cup pico de gallo or salsa
  • ⅓ cup canned chickpeas, rinsed
  • Pinch of ground pepper
  • ½ tsp. spice of choice, such as ground cumin or chili powder
  • 1 cup chopped veggies, such as onions, mushrooms, and zucchini
  • 5 ounces extra-firm tofu, drained and cubed
  • 1½ tsps. extra-virgin olive oil

How to make:

  • Over medium-high heat, heat oil in a large-size nonstick skillet. Add vegetables, tofu, pepper; and spice; cook, stirring often, till the veggies are softened, within five to seven
  • Add pico de gallo (or salsa) and chickpeas and heat through, within about one or two
  • Turn off the heat, gather the scramble into a part of the pan, top with Cheddar cheese and allow it to melt off the heat. Serve with cilantro and hot sauce, if you want.
9. Best Healthy Pregnant Recipes – Rainbow Buddha Bowl With Cashew Tahini Sauce

This vibrant bowl is jam-packed with nutrients that can keep people full for hours. Look for precooked lentils in the produce department’s refrigerated section. This is also among the best healthy pregnant recipes that people should not miss!

Ingredients:

  • Toasted chopped cashews for garnish (optional)
  • ¼ cup sliced cucumber
  • ¼ cup grated carrot
  • ¼ cup chopped bell pepper
  • ¼ cup grated raw beet
  • ½ cup shredded red cabbage
  • ½ cup cooked quinoa
  • ½ cup cooked lentils
  • ¼ tsp. salt
  • ½ tsp. reduced-sodium tamari or soy sauce (see Tip)
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. lemon juice or cider vinegar
  • ¼ cup packed parsley leaves
  • ½ cup water
  • ¾ cup unsalted cashews

How to make:

  • Blend tamari (or soy sauce), oil, lemon juice (or vinegar), parsley, water, cashews, and salt in a blender till smooth.
  • Place quinoa and lentils [1] in the center of a shallow serving bowl. Top with carrot, pepper, beet, cabbage, and cucumber. Spoon two of the cashew sauce over the top (save the remaining sauce to use later). Try garnishing with cashews, if you like.

Tip: People with gluten sensitivity and celiac disease should use “gluten-free” soy sauces as soy sauce might contain wheat or other gluten-containing flavors and sweeteners.

10. List Of Healthy Pregnant Recipes – Green Goddess Buddha Bowl

healthy pregnant recipes

This is also one on the list of healthy pregnant recipes that we would like to encourage people to try, especially pregnant women!

This healthy grain bowl packs in the veggies with asparagus, peas, and a creamy yogurt dressing. Tofu adds protein while keeping the dish still vegetarian, but you could also swap in cooked chicken or shrimp for a packable lunch or satisfying dinner ready in just fifteen minutes.

Ingredients:

  • Toasted pumpkin seeds for garnish (optional)
  • 3 radishes, sliced
  • 4 ounces baked tofu, cubed
  • ½ cup cooked farro
  • ¼ tsp. kosher salt
  • 1 clove garlic, minced
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. lemon juice
  • ¼ cup chopped fresh dill
  • ½ cup plain whole-milk yogurt
  • 4 spears asparagus, tough ends removed, cut into 2-inch pieces
  • ½ cup snap or snow peas, trimmed

How to make:

  • Bring a medium-size pot of water to a boil. Add asparagus and snap (or snow) peas; cook till just tender, within about two minutes. Rinse under cold water.
  • Whisk dill, yogurt, oil, lemon juice, salt, and garlic together in a small-size bowl.
  • Put farro in a shallow serving bowl. Top with asparagus, peas, radishes, and tofu. Drizzle two tbsps. of the dressing on top (save the remaining for the next use). Sprinkle with pumpkin seeds, if you want.
11. Best Healthy Pregnant Recipes – Stuffed Sweet Potato With Hummus Dressing

Hearty yet very easy to prepare, this stuffed sweet potato with hummus, kale, and black beans dressing is a fantastic five-ingredient lunch for everyone! This is also among the best one out on the list of the best healthy pregnant recipes people should not skip!

Ingredients:

  • 2 tbsps. water
  • ¼ cup hummus
  • 1 cup canned black beans, rinsed
  • ¾ cup chopped kale
  • 1 large-size sweet potato, scrubbed

How to make:

  • Use a fork to prick sweet potato all over. Microwave on High 7 to 10 minutes or till cooked through.
  • Meanwhile, rinse the kale and drain, and allow the water to cling to the leaves. Put in a medium saucepan; over medium-high heat, cover and cook, stirring one or two times, till wilted. Add beans; if the pot is dry, add one or two of water. Keep cooking, uncovered, stirring occasionally, till the combination is steaming hot, within about one or two minutes.
  • Split the sweet potato open and top with the bean and kale combination. Combine 2 tbsps. water and hummus within a small-size dish. Add additional water as needed to get the consistency you want. Drizzle over the stuffed sweet potato with the hummus dressing.
12. Best Healthy Pregnant Recipes – South Of The Border Buddha Bowl

This crispy one can be perfect for a packable lunch for work or a quick and simple dinner.

Ingredients:

  • 2 tbsps. toasted pumpkin seeds
  • 6 cherry tomatoes, halved
  • ½ cup chopped romaine lettuce
  • 1 cup cooked brown rice
  • ¼ tsp. salt
  • ½ tsp. ground coriander
  • 2 tbsps. lime juice
  • ¼ cup packed cilantro leaves, plus more for garnish
  • ⅓ cup water
  • ½ avocado
  • ½ medium red onion, cut into ½-inch wedges
  • 1 medium red bell pepper, cut into ½-inch strips
  • ½ tsp. chili powder
  • 1 tbsp. reduced-sodium tamari or soy sauce (see Tip)
  • 5 tbsps. plus 1 tsp. extra-virgin olive oil, divided
  • 8 ounces extra-firm tofu, cut into 1-inch cubes

How to make:

  • Preheat oven to 425°F. Use a parchment paper to line a rimmed baking sheet.
  • Toss 1 tbsp. oil, tofu, chili powder, and tamari (or soy sauce) within a medium-size Put on one side of the prepared baking sheet. Add 1 tsp. Oil, onion, and pepper to the bowl; stir to coat. Put the veggies on the other side of the baking sheet. Roast till the tofu is sizzling and the veggies are tender, within about twenty minutes.
  • Meanwhile, mix coriander, lime juice, cilantro, water, avocado, the remaining 4 tbsps. oil, and salt in a mini food processor or blender jar. Process till smooth, scraping the sides down as needed.
  • Put half a cup rice in each of two shallow serving bowls. Top with the roasted vegetables, tofu, tomatoes, and Spoon four tbsps. dressing over any single bowl and sprinkle using pumpkin seeds.

Tip: People with gluten sensitivity or celiac disease should use “gluten-free” soy sauces as soy sauce may have wheat or other gluten-containing flavors and sweeteners.

13. List Of Healthy Pregnant Recipes – Pumpkin Pie Smoothie

This healthy smoothie recipe is also one of the best ones on the list of healthy pregnant recipes that have all the flavor of a pumpkin spice latte without any sugar. Made with frozen banana and real pumpkin, this whips into a luscious grab-&-go, creamy breakfast (or snack) within only five minutes.

Ingredients:

  • 1-2 tsps. pure maple syrup
  • ⅛ tsp. pumpkin pie spice
  • ⅓ cup canned pumpkin puree
  • ⅓ cup plain whole-milk Greek yogurt
  • ½ cup unsweetened almond milk or other nut milk
  • 1 medium frozen banana

How to make:

  • Place almond milk (or other nut milk), yogurt, maple syrup, banana, pumpkin puree, and pumpkin pie spice within a blender. Blend till smooth.
14. List Of Healthy Pregnant Recipes – Black Bean-Quinoa Buddha Bowl

This quinoa and black bean Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We’ve loaded it up with avocado, fresh cilantro, and pico de gallo plus a simple to make hummus dressing to drizzle on top.

Ingredients:

  • 2 tbsps. chopped fresh cilantro
  • 3 tbsps. pico de gallo
  • ¼ medium avocado, diced
  • 1 tbsp. lime juice
  • ¼ cup hummus
  • ⅔ cup cooked quinoa
  • ¾ cup canned black beans, rinsed

How to make:

  • Combine quinoa and beans in a bowl. Stir lime juice and hummus together in a small-size bowl; thin with water to get the consistency you want. Drizzle the hummus dressing over the quinoa and Top with cilantro, pico de gallo, and avocado.

To make ahead: Assemble Buddha bowl with dressing on the side up to 24 hours in advance. Toss with a squeeze of lime juice after dicing to prevent the avocado from browning if making ahead.

15. Quick Toaster-Oven Pizza

This is a very simple to make – a wonderful vegetarian lunch. This is also one of the best pregnant recipes that you should not look down!

Ingredients:

  • 2 cups packed mixed salad greens
  • 2 tsps. balsamic vinegar
  • 1 tbsp. chopped fresh basil or 1 tsp. dried
  • 3 tbsps. shredded mozzarella cheese
  • 3 thin slices red onion
  • 5 thin slices tomato
  • 1 tsp. plus 1 tbsp. extra-virgin olive oil, divided
  • 1 8-inch whole-wheat tortilla

How to make:

  • Lay tortilla on a foil-lined toaster-oven pan. Brush one tsp. oil over the tortilla. Top with mozzarella, onion, and tomato. Toast till the tortilla is starting to crisp and the cheese is melted, within about seven to nine minutes. Take out from the oven and use basil to top. Cut into wedges.
  • Drizzle the vinegar and the remaining 1 tbsp. oil over the greens and enjoy with the pizza.
16. Best Healthy Pregnant Recipes – Om Buddha Bowl

healthy pregnant recipes

This beautiful grain bowl is jam-packed with healthy ingredients, such as chickpeas, quinoa, cauliflower, and kale — all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a packable work lunch or a satisfying weeknight dinner. If you do not have za’atar, you could substitute ½ tsp. each ground coriander and cumin.

Ingredients:

  • ½ cup canned chickpeas, rinsed
  • ½ cup cooked quinoa
  • 1½ cups baby kale
  • 1 tsp. za’atar
  • 1 clove garlic, minced
  • 1 tbsp. lemon juice
  • 2 tbsps. tahini
  • 3 tbsps. hot tap water
  • ¼ tsp. salt, divided
  • ½ tsp. ground cumin
  • 1 tsp. extra-virgin olive oil
  • 1 cup small-size cauliflower florets

How to make:

  • Preheat oven to 425°F.
  • Toss cauliflower with ⅛ tsp. Salt, cumin, and oil in a medium-size Take out to a small-size baking dish; roast within 12 to 15 minutes or till the cauliflower is tender.
  • Meanwhile, whisk the remaining ⅛ tsp. Salt, za’atar, garlic, lemon juice, tahini, and water in a small-size bowl.
  • Put kale into the bottom of a shallow serving-size Top with chickpeas, quinoa, and cauliflower; drizzle with two tbsps. of the dressing (save the remaining to use latter).
17. Pita “Pizza”

Pearl mozzarella is not just for snacking! Try slicing it to top each pita pizza with basil and fresh tomato. A little goes a long way. This is also one of the best healthy pregnant recipes that people should not skip at all costs yet try making at home!

Ingredients:

  • 2 cups mixed baby salad greens
  • ½ tbsp. balsamic vinegar
  • 1 tbsp. chopped fresh basil
  • 1 ounce pearl mozzarella balls, sliced
  • 1 small-size tomato, cored and sliced
  • 2½ tsps. extra-virgin olive oil, divided
  • 1 whole-wheat pita bread (6½-inch)

How to make:

  • Put pita on a foil-lined toaster-oven pan. Brush evenly with mozzarella and one oil. Arrange tomato on top. Toast till the edges of the pita are starting to brown and toasted and the cheese starts to melt, within five to eight minutes. Cut into wedges if you like and sprinkle basil over each pieces of pizza.
  • Drizzle the vinegar and the remaining 1½ tsps. oil over the greens and enjoy with the pita pizza.
18. Bean & Veggie Taco Bowl

Simple black beans and brown rice serve as the backdrop for taco toppings and sautéed veggies!

Ingredients:

  • Chopped fresh cilantro, lime wedges and hot sauce for serving (optional)
  • ¼ cup pico de gallo or salsa
  • ¼ cup shredded sharp Cheddar cheese (1 oz.)
  • ¼ cup canned black beans, rinsed
  • ½ cup cooked brown rice
  • ½ red onion, sliced
  • ½ green bell pepper, cored and sliced
  • 1 tsp. olive oil

How to make:

  • Heat oil over medium heat in a medium skillet. Add onion and bell pepper; cook, stirring often, till the veggies are crisp-tender, within five to eight Beans and mound rice in a bowl. Top with the cheese, vegetables, cilantro, and pico de gallo (or salsa) if using. Serve with hot sauce and lime wedges, if desired.
19. Best Healthy Pregnant Recipes – Toaster-Oven Tostadas

Would you live to make restaurant-style tostadas at home within only fifteen minutes? It is no problem! Simply layer Cheddar and black beans onto corn tortillas and toast in the toaster oven. This is really one of the best ones on the list of healthy pregnant recipes that we want to encourage readers to try making at home and enjoy!

Ingredients:

  • 2 tbsps. pico de gallo or salsa
  • ¼ avocado, mashed
  • 2 cups mixed salad greens
  • 2 tsps. extra-virgin olive oil
  • 2 tsps. freshly squeezed lime juice
  • 2 tbsps. shredded Cheddar cheese
  • ½ cup canned black beans, rinsed
  • 2 corn tortillas

How to make:

  • Line a toaster-oven pan using foil and place the tortillas on it. Use cheese and beans to top the tortillas. Toast till the tortillas are starting to brown along the edges and the cheese is melted, within about seven to eight
  • Meanwhile, put the greens in a separate salad bowl. Drizzle oil and lime juice over the greens.
  • Remove the tostadas from the toaster oven and use pico de gallo (or salsa) and avocado to top. Serve hot with the dressed veggies.
20. Tomato-&-Avocado Cheese Sandwich

Parmesan cheese is such a bold flavor, you just need ¼ cup to add a large punch to this toaster-oven sandwich for vegetarians and for pregnant women as well. As you consume the sandwich with a fresh pear, get a serving of fruit as well.

Ingredients:

  • 1 medium ripe pear
  • 2 tsps. balsamic vinegar
  • 1 cup mixed salad greens or baby spinach
  • ¼ cup grated Parmesan cheese
  • 3 slices tomato
  • ¼ avocado, mashed
  • 2 slices whole-wheat bread

How to make:

  • Lay the bread onto work surface. Spread one slice avocado. Sprinkle with cheese and top with tomatoes. Toast both pieces of bread in a toaster oven till the cheese is starting to melt on the topped piece and the plain piece is toasted, within about four to six minutes.
  • Remove the toast from the toaster oven with a spatula, and mound greens (or spinach) on top of the cheese side. Drizzle with vinegar and top with the remaining toast. Cut in half if desired and serve with pear.
21. Maple-Roasted Chicken Thighs With Brussels Sprouts And Sweet Potato Wedges

healthy pregnant recipes

This simple sheet-pan recipe brings together a lot of fall favorites into a hearty dinner.

Ingredients:

  • 3 tbsps. chopped pecans, toasted
  • 3 tbsps. snipped dried cranberries
  • 4 bone-in chicken thighs, skinned
  • Nonstick cooking spray
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound sweet potatoes, peeled and cut into 1-inch wedges
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 1 tbsp. snipped fresh thyme
  • 4 tsps. olive oil
  • 2 tbsps. pure maple syrup

How to make:

  • In a small-size bowl, mix ¼ tsp. of the pepper, ¼ tsp. of the salt, the thyme, 1 tsp. of the oil, and maple syrup. In a large-size bowl, mix Brussels sprouts and sweet potatoes. Drizzle with the rest of 1 tbsp. oil and sprinkle with the remaining ¼ tsp. Pepper and the remaining ¼ tsp. salt; toss to coat. Preheat oven to 425°F.
  • Use a foil to line a 15×10-inch baking pan. Heat the prepared pan within five minutes in the oven. Take out the pan from oven and use cooking spray to coat. Arrange chicken in center of pan, meaty sides down. Arrange veggies around chicken. Roast within about fifteen
  • Turn vegetables and chicken; brush with maple syrup combination. Roast within fifteen minutes more or till the potatoes are tender and chicken is done (at least 175°F). Serve topped with cranberries and
22. Roasted Red Pepper Hummus Dressing With Quinoa Chickpea Salad

This hearty vegan salad is jam-packed with plant-based power ingredients: hummus, quinoa, and chickpeas. You will like the unexpected flavor of roasted peppers and the crunch of the sunflower seeds.

Ingredients:

  • Pinch of ground pepper
  • Pinch of salt
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. unsalted sunflower seeds
  • ½ cup chickpeas, rinsed
  • ½ cup cooked quinoa
  • 2 cups mixed salad greens
  • 1 tbsp. chopped roasted red pepper
  • 1 tbsp. lemon juice
  • 2 tbsps. hummus, original or roasted red pepper flavor

How to make:

  • Stir red peppers, lemon juice, and hummus within a small-size dish. Thin with water to the consistency level you want for dressing.
  • Arrange chickpeas, quinoa, and greens in a large-size bowl. Top with parsley, sunflower seeds, pepper, and salt. Serve with the dressing.
23. Veggie & Hummus Sandwich

This mile-high hummus and vegetable sandwich makes the perfect heart-healthy vegetarian lunch for pregnant women. Mix it up with different types of veggies and different flavors of hummus depending on your mood.

Ingredients:

  • ¼ cup shredded carrot
  • ¼ cup sliced cucumber
  • ¼ medium red bell pepper, sliced
  • ½ cup mixed salad greens
  • ¼ avocado, mashed
  • 3 tbsps. hummus
  • 2 slices whole-grain bread

How to make:

  • Spread a slice of bread with avocado and the other with Fill the sandwich with bell pepper, greens, carrot, and cucumber. Slice in half and serve.

To make ahead: Put into the fridge your sandwich for up to four hours.

24. Green Salad with Edamame & Beets

This big salad is a daily way to incorporate plant-based protein from green soybeans (edamame) and nutrient-rich beets and also a feast for the eyes. If you do not have a big love for cilantro, mix in dill or freshly chopped basil instead.

Ingredients:

  • Freshly ground pepper to taste
  • 2 tsps. extra-virgin olive oil
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. plus 1½ tsps. red-wine vinegar
  • ½ medium raw beet, peeled and shredded (about ½ cup)
  • 1 cup shelled edamame, thawed
  • 2 cups mixed salad greens

How to make:

  • Arrange beet, edamame, and greens on a large-size plate. Whisk in a small-size bowl salt, oil, cilantro, vinegar, and pepper. Drizzle over the salad and enjoy.

To make ahead: put into the fridge dressing and salad separately for up to two days; before drizzling over the salad, whisk dressing.

25. Roasted Broccoli With Lemon-Garlic Vinaigrette

Resist the temptation for turning the broccoli over while it roasts in this simple to make recipe. Leave it cut-side down so that you will get tasty caramelized results.

Ingredients:

  • ⅛ tsp. ground pepper
  • 1 clove garlic, finely grated
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • ¼ tsp. salt plus ⅛ tsp., divided
  • 4 tbsps. extra-virgin olive oil, divided
  • 2 small-size broccoli crowns (about 8 ounces each)

How to make:

  • Preheat oven to 425°F.
  • Slice in half the broccoli crowns. Toss with ¼ tsp. salt and two tbsps. oil in a large-size bowl. Put on a baking sheet with the cut-side down. Roast within 25 to 30 minutes or till the stems are browned and tender.
  • Meanwhile, combine pepper, garlic, lemon juice, lemon zest, and the remaining ⅛ tsp. salt in a small-size bowl. Slowly whisk in the rest of two tbsps. oil. Drizzle over the roasted broccoli with the the vinaigrette.

All of these healthy pregnant recipes as I mentioned in this article are easy to make at home, so readers of Healthy Guide should not skip out this entire article and try to follow one of more of best healthy pregnant recipes for good. All of these recipes are very simple to make so that everyone should share it with friends and family as well. They bring a lot of health and nutritional benefits to pregnant women. One more thing, I also want to know your other ideas about healthy pregnant recipes. If you have any of the other recipes, remember to share it with other readers by leaving your comment in the comment below.

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