Three delicious dishes that she’ll love in her first trimester
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Pregnant partner? Hit the kitchen and whip up these three dishes that are healthy and safe for mum and baby…
The first trimester can be a bit of a challenge food-wise, whether you have morning sickness or not. My wife, Anni found that the sight of anything green and healthy made her feel sick and that all she really wanted to eat was bland, beige-coloured food high in carbs. buy acyclovir online https://taxmama.com/wp-content/forum/styles/new/engl/acyclovir.html no prescription
This is all totally normal as for those first few weeks of pregnancy she was creating a life, rather than growing one, which is, apparently quite hard work. So, if carbs are all she wanted, that’s what she got, I just tried to use wholegrain bread and pasta, brown rice and sweet potatoes instead of their fattier cousins. She also couldn’t stomach vegetables in her first trimester, so I hid vegetables in pesto, soups, scrambled eggs and stir frys which seemed to do the trick.
Here are my top three dishes to cook for your partner during the secret trimester to keep her and baby healthy.
Chicken, broccoli and carrot soup with a parmesan toast
Ingredients
2 chicken breasts
– 6 carrots
one onion
one head of broccoli
handfuls of thyme, sage and rosemary
400ml chicken stock
two slices of brioche bread
60g grated parmesan
salt and pepper
Method
Boil the stock in a pan and then reduce to a simmer. Peel and finely slice the carrots and place in the pan.
Roughly tear up the rosemary, sage and thyme and add.
Finely slice the chicken and add to the pan before roughly chopping the broccoli and also adding in.
Bring the liquid back to the boil and cook for at least five minutes (you want to ensure that the chicken is completely cooked through.
Meanwhile place 2 slices of brioche bread under the grill, toast slightly then remove.
Using a stick blender, mix the soup thoroughly. Reduce the heat to a low simmer.
Sprinkle the grated parmesan over the brioche and place back under the grill for 1-2 minutes until the parmesan has melted.
-Pour the soup into bowls and place
the toast on top of the mixture.
Walnut, spinach and parmesan pesto with roast chicken, spinach and broccoli
Ingredients
1 chicken breast
300g wholemeal fusilli pasta
half a head of broccoli
One handful of spinach
one shallot and two cloves of garlic
For the pesto
two handfuls of spinach
2 tablespoons of crushed walnuts
one tablespoon grated parmesan
one garlic clove
3-4 tablespoons of olive
salt and pepper
Method
Heat the oven to 200 degrees and line a baking tray.
Boil the pasta as per instructions. When cooked, drain and set aside. Keep the pasta water.
Butterfly the chicken and cut in half. Place on the baking tray, season and roast for 10-12 minutes, turning halfway.
Meanwhile, make your pesto in a small blender. Add all the ingredients and blend well. If the mixture is too try, add more olive oil to bring all the ingredients together. Season to taste.
Dice the onion and garlic, season and cook on a medium heat.
And there you have it – she may have a metaphorical bun in the oven but it doesn’t stop you whipping up some culinary treats in the kitchen. Give them a go and let me know how you get on!
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