Are you eating for two? Wellness expert Candice Kumai says 'clean eating' is the best way to make sure mom and baby are getting all their nutrients. The cookbook author and former "Top Chef" contender, has partnered with 1,000 Days, a global initiative to improve nutrition for mothers and children from pregnancy to the child's second birthday.
Here are the recipes:
Super Berry Smoothie
You’ll love the natural, anti- inflammatory powers from these blueberries, blackberries, and walnuts, it tastes like a berry milkshake! Try it out with a loved one and share the clean green love!
Serves 3; yields 30 ounces
11⁄2 frozen bananas - full of B6 vitamins, good if you are suffering morning sickness
3⁄4 cup frozen blueberries - packed with vitamin C, potassium, folate and fiber
3⁄4 frozen blackberries - packed with vitamin C, potassium, folate and fiber
11⁄2 cups unsweetened almond milk
1⁄4 cup raw walnuts - good source of protein and fiber.
Combine all the ingredients in a blender and blend until smooth. Serve immediately.
Kale Caesar Salad with Fresh Seasonal Apples
This perfect pairing of super green superfoods is also super simple to throw together! Kale, apple, and avocado, with some hemp seeds for added omegas. Add some tangy Light Caesar (no raw egg!) Dressing and voila!-a weeknight dinner in a hot sec!
1 Bunch lacinato kale (also called dinosaur or Tuscan kale), tough ribs removed, leaves torn - full of vitamins A, C and calcium!
1⁄2 Fuji apple, halved and thinly sliced into half-moons
1 Avocado, cut into 1-inch cubes -- full of good fats for baby’s happy nourishment
2 tbsp. hulled hemp seeds -- full of omega 3 and omega 6 fatty acids
Light Caesar Dressing (Note for prego mommies, no raw egg in your Caesar dressing!)
2 tbsp. Olive oil mayonnaise
1 tbsp. Dijon mustard
2 tbsp. Fresh lemon juice
1⁄4 tsp. Freshly ground black pepper
1⁄4 tsp. Sea salt
1 tbsp. Worcestershire sauce
Prep the vegetables for the salad.
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, pepper, sea salt, and Worcestershire sauce. Add the chopped kale and Fuji apple slices to the bowl and toss well to coat with the vinaigrette. Plate the salad and top with the avocado cubes and hulled hemp seeds.
Clean Green Kale & Mushroom Lasagna
Researchers say you’ll live a longer, happier, and healthier life if you consume less meat and more clean, plant-based protein. I say, my meatless lasagna (it can be our secret!) is a delicious way to enjoy a plant-based meal. With hearty cremini mushrooms, my rich homemade kale marinara, and ricotta cheese mix, this recipe will please the whole family.
Olive oil cooking spray, for the baking dish
2 tbsp extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms -- great for your electrolyte balance
2 cups shredded lacinato kale leaves -- full of vitamins A, C and calcium
2 cups part-skim ricotta cheese (or try making cashew cheese!) - full of calcium
3 cups homemade kale marinara sauce (from clean green eats) (you may use jarred organic sauce as well)
6 no-boil lasagna sheet noodles
1⁄4 cup finely grated Pecorino Romano or Parmesan cheese -- pasteurized cheese full of calcium for healthy bones for mom and baby! Note: only pasteurized cheese is safe for pregnant moms
Preheat the oven to 375 ̊F. Lightly spray a 9x13-inch baking dish with olive oil cooking spray and set aside.
In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.
Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
Assemble the lasagna
Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup homemade kale marinara, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom-and ricotta mixture, and finish with the grated Pecorino or Romano on top. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes.
After 20 minutes, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.
Remove the lasagna from the oven and cool for 5 to 10 minutes before cutting and serving.