RECIPIES FOR EVERY TRIMESTER

 
 

Perfect Pregnancy Pickle Soup

Dill Pickle Soup is rich, creamy, and tangy, with pickles, dill, garlic, and vegetables.

This very popular Polish Zupa Ogórkowa is ready in 30 minutes in 1 pot.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings: 4

Calories: 356kcal

Equipment

  • Cutting board

  • Knife

  • Soup pot

Ingredients

  • 1 tablespoon Ghee or Butter

  • 1 sweet onion diced

  • 2 medium carrots diced

  • 2 celery stems diced

  • 4 cloves garlic minced

  • 4 cups vegetable stock or chicken stock)

  • 1 pound golden potatoes diced (½-inch)

  • 1 cup dill pickles diced

  • ½ cup dill pickle juice (from the jar of pickles)

  • 1 cup sour cream or plain greek yogurt (see note for vegan)

  • 4 tablespoons dill fresh, finely chopped or 3 tablespoons of dried dill

  • ½ teaspoon each salt and pepper or to taste

Garnish

  • Sour cream or plain greek yogurt

  • Fresh dill

Instructions

  • Melt the Ghee or Butter in a soup pot over a medium heat, stir in the diced onion until transluscent, stir in the carrot and celery. Cook, stirring often, for 5 minutes or until the vegetables are soft but not browned. Stir in the garlic for a further minute.

  • Stir in the stock, potatoes, pickles and pickle juice, increase the heat and bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are cooked.

  • Stir the sour cream or greek yogurt with ½ cup of the hot soup (so it doesn’t ‘split’ when added), then stir it all into the soup along with 3 tbs of fresh dill or 2 tbs of dried dill.

  • Serve topped with a little sour cream or greek yogurt and 1 tbs of fresh chopped dill or 1tbs of dried dill.

Note: For vegan option: Use coconut cream in place of sour cream or yogurt.

Nutrition

Calories: 356kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1162mg | Potassium: 1046mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5730IU | Vitamin C: 30mg | Calcium: 129mg | Iron: 2mg

 

Seriously Satisfying Salmon Patties

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings: 6

Calories: 187 kcal

Ingredients

  • 1 (14.75 ounce) can canned or freshly cooked salmon

  • ½ cup seasoned dry bread crumbs (Jeff Nathan Creations GF Seasoned Panko Crumbs or any crumbs)

  • ¼ cup chopped onion (Sweet Onion or any variety)

  • 1 large egg

  • 1 tablespoon olive oil

  • 4 tablespoons of mayonnaise (optional)

  • Juice of 1/2 lemon

  • Spices: 2 teaspoons of dill, onion, garlic (optional)

Equipment

  • Bowl

  • Knife

  • Spoon

Instructions

  1. Drain canned salmon; place salmon in a medium bowl. Add bread crumbs, onion, egg, mayonnaise and lemon juice, add spices; mix well to combine.

  2. Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry.

  3. Heat oil in a large skillet over medium heat; add patties and cook until golden brown, about 3 to 4 minutes per side.

  4. Drain on paper towel or linen towel

  5. Serve with lemon wedges & Mayonnaise or Greek Yogurt

Nutrition

Servings Per Recipe 6 Calories 187 (400 with mayonnaise) Daily Value *Total Fat 9g (49 with mayonnaise) 11%Saturated Fat 2g9%Cholesterol 61mg20%Sodium 436mg19%Total Carbohydrate 8g3%Dietary Fiber 1g2%Protein 19g37%Vitamin C 1mg1%Calcium 176mg14%Iron 1mg7%Potassium 242mg5%

 

Erewhon’s Mama Smoothie

(If they had one, lol)

Prep Time 5 mins

Make Time 3 mins

Total Time 8 mins

Servings: 2

Calories: 356kcal each

Glaze

  • 1/2 cup of fresh mango

  • Juice of small lime

  • 1 teaspoon maple syrup

Coconut creme

  • 1/3 cup coconut cream, room temperature (Zuma Valley recommended)

Smoothie

  • 3/4 cup almond milk or oat milk or coconut milk or macademia nut milk

  • 1 cup frozen mango

  • 1 cup frozen blueberries

  • 1 banana

  • 2 pitted medjool dates (optional)

  • 1-2 scoops vital proteins collagen powder

  • 1 - 2 tablespoon of Pitaya Dragon Fruit Powder

  • 1 cup ice cubes

Instructions

  1. To make the mango glaze, place the fresh mango, lime juice, and maple syrup into a blender. Puree until smooth. Transfer your homemade glaze to a small bowl or jar.

  2. Use the coconut cream as provided or blend it with 2 medjool dates and set aside.

  3. Add milk, frozen mangos and blueberries, banana, collagen, and dragon fruit powder, and ice to a blender. Blend until smooth, adding more milk as needed.

  4. To assemble, spoon lines of coconut cream vertically along the inside of a glass.

  5. Pour about 1/4 cup of the glaze into the bottom of the glass.

  6. Pour smoothie directly from the blender onto the glaze in the glass. Use a spoon or knife if desired to create more swirls. Enjoy!

This smoothie does require a few extra steps and ingredients. Feel free to double or triple the coconut cream and mango glaze and store in the refrigerator for a few days.

Erewhon’s Zuma Valley coconut cream is the best for this recipe as it is thick and creamy! If you can't find it, you can use any other natural unsweetened coconut cream.