5 healthy recipes for pregnant women 3rd trimester

The third trimester is a crucial time for moms-to-be. Mothers are expected to eat healthy, as they did in the first and second trimesters. The mild exercises may now seem difficult, however, they are helpful to maintain your health. This can also be a difficult time, physically and emotionally, for some mothers. It is essential for mums to consume healthy snacks at regular intervals during the day.     

Good portions of pulses and whole grains should be a part of your diet. This helps with brain growth and development. Consuming iron rich foods will ensure that you steer clear of fatigue. Apart from this, you must consume plenty of fruit and vegetables to up your fiber intake and aid digestion. Drink plenty of liquids to make sure you don’t get dehydrated. Lots of water, hot soups and fresh fruit juice are key. 

So, here are some healthy recipes that are super yummy to ease the tummy pain for a to-be-mummy.

1. Spring Onion Pulao

Ingredients

• Spring Onion soaked 1 1/2 cups
• Basmati Rice sliced 6
• Oil 3 tablespoons
• Cumin seeds 1 tablespoon
• Garlic sliced 8-10
• Salt to taste
• Garam masala powder 1 teaspoon
• Lemon juice 1 tablespoon
• Spring onion greens chopped 1 cup

Heat oil in a pan and add cumin seeds. As they begin to change colour, add spring onions and garlic and sauté until brown. Add the rice to this.

Add three cups of water, salt and garam masala powder and mix the ingredients. Cover and simmer until water is absorbed and rice is cooked.

Sprinkle lemon juice and serve hot, garnished with spring onion greens

2. Chicken soup

Ingredients

• Chicken bones 500 grams
• Boneless chicken cut into ½ inch cubes 100 grams
• Garlic chopped 10 cloves
• Butter 1 teaspoon
• Oil 1 tablespoon
• Cumin seeds 1/2 teaspoon
• Refined flour (maida) 1 1/2 tablespoons

Cook the chicken bones in about 4 and quarter cups of water with some garlic. Wait for the water to reduce to about half the amount. Keep the chicken stock so you can use it later.

Heat the butter in a pan and stir fry the chicken pieces. Add the oil and cumin seeds. When the seeds change colour, add refined flour and cook for a minute, while stirring continuously. Add the prepared chicken stock to this.

Add salt and pepper to taste.

Simmer for about five minutes and serve hot.

3. Figs and banana smoothie

Ingredients

• Figs 4
• Ripe elaichi
• Bananas 6
• Milk 1 cup
• Fresh cream ½ cup
• Honey 2 tablespoons
• Dry fruits – almonds, raisins, walnuts

Peel and slice up some bananas. Cut a few figs in half. Put them into a blender, along with the honey, milk and fresh cream, and blend till smooth.

Garnish with some dry fruits of your choice and serve chilled.

 4. Stuffed mushrooms

Ingredients

• 200 gms mushroom
• 30 gms butter
• 20 gms garlic
• 20 gms coriander Leaves
• 1 egg, beaten
• 50 gms breadcrumbs
• Olive oil for brushing
• Toothpicks

Separate the mushroom caps and stems.

Mix together some butter, salt, pepper crushed garlic, chopped coriander and some sliced mushroom stems,and stuff this mixture into the mushroom caps.

Join two such caps together with a toothpick and dip them in some beaten eggs. Coat them with oil and fry. Garnish with some freshly chopped coriander and serve hot

5. Healthy strawberry fondue

Ingredients

• 250 gms strawberries, chopped into halves
• Toothpicks to hold the strawberries
• ½ tsp cinnamon
• 2 tbsp honey
• 2 tbsp desiccated coconut

Make a paste out of honey and cinnamon. Dip strawberries into this and then roll it in the coconut. Place the strawberry pieces on a foil.

 Let it cook in the microwave till the coconut turns slightly brown and serve with whipped cream and chocolate sauce.