Healthy, Happy Pregnancy Cookbook
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If you or someone you know is pregnant, here’s a great new cookbook to help anyone experiencing the joys and occasional discomforts of pregnancy stay nourished and satisfied. Healthy, Happy Pregnancy Cookbook (Atria Books, September 27, 2016) by registered dietitians Stephanie Clarke and Willow Jarosh provides 125 tempting—and tested—recipes. Instead of emphasizing what not to eat when expecting, the book emphasizes what you can eat. It also provides food and recipe recommendations based on common symptoms such as heartburn, leg cramps (I remember those well!) and more that many women experience during pregnancy.
I did a Q & A via email with these lovely and accomplished ladies (pictured below). Here are the highlights:
EZ: What was it like to work on this cookbook together? And how did you divide and conquer everything that goes into writing a cookbook to get it done—and done well?
SC & WJ: We’ve been business partners and working together on food and recipe projects for 10 years, so we’ve got our process of divide and conquer down pat! For this project we came up with the basic ideas for the recipes together, then divided them up to create the full recipes. This project was really special and a lot of fun and we kept each other motivated during those times we felt like we were floating in a sea of recipe testing! We created the chapter topics first—the pregnancy discomforts. Then from there we determined what nutrients—and in what amounts—we’d need recipes to achieve to be included in each chapter. After that, we brainstormed the specific recipe ideas, paying close attention to getting as wide a variety into each chapter as possible. We wanted this to be a book that had something for every taste preference, craving, and season…variety was definitely on our minds throughout the entire process.
EZ: What makes this pregnancy cookbook unique?
SC & WJ: It’s the first cookbook for pregnancy (and beyond) to take a “food as medicine” approach to treating the most common discomforts experienced during pregnancy (nausea, constipation, fluid retention, heart burn, leg cramps). We also included a recipe to satisfy classic cravings, with recipes for traditional comfort foods with a nutrient-packed twist. The final three chapters are meals you can make in 30 minutes or less, meals you can freeze ahead of time (so you have lots of healthy, delicious options while you’re navigating life with a newborn), and meals to support lactation (you can also eat them all with one hand…in case you’re using the other to feed a tiny human).
EZ: What personal or professional experiences led you to this labor of love (pun intended)?
SC & WJ: We’ve had our WellRounded NYC pre and postnatal program in our private practice for nearly eight years now, so it’s always been a topic we’ve been interested in and a group we love working with. We wrote an article on the importance of prenatal nutrition for Oprah.com a few years ago and an editor from a publisher approached us about doing a book related to pregnancy. We have always connected with the “food as medicine” approach and it always resonated really well with our clients who were expecting. During a time when you can sometimes feel out of control over what your body is doing, it’s nice to feel like you can manage some symptoms via specific recipes. Steph was pregnant while we were recipe testing, so she got to test the recipes out firsthand!
EZ: Please share three top takeaways for readers.
SC & WJ: 1) When you’re pregnant, it’s a lot more fun, delicious, and satisfying to focus on all the things you CAN eat than things you can’t. 2) Even if you’ve never fancied yourself a chef, you can make these recipes! 3) Food is incredibly powerful and it is truly empowering when you find ways to use food to treat/prevent symptoms.
Here’s a delicious recipe from the book:
Imagine a world where you can eat chocolate for breakfast and not get a sugar crash afterwards. This world exists. Meet your new favorite breakfast. While this breakfast packs in deep chocolate flavor, it also manages to deliver satisfying fiber and minimal added sugar. So you really can have your chocolate breakfast and eat it, too. Pair it with plain Greek yogurt or milk (cow or soy) to add protein for a complete meal. Or just nosh a serving as a snack, as is.
makes 4 servings (1 3/4 cups total)
Cooking spray or oil
1 cup old-fashioned rolled oats
1⁄4 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut oil
2 tablespoons maple syrup
1⁄2 teaspoon pure vanilla extract
1⁄4 cup cacao nibs
2 tablespoons unsweetened shredded coconut
Preheat the oven to 275°F. Coat a baking sheet with cooking spray, or lightly rub with oil.
In a medium bowl, stir the oats, cinnamon, and cocoa powder. In a small bowl, whisk the coconut oil, maple syrup, and vanilla. Pour the liquid ingredients over the oat mixture and stir until fully coated. Spread the mixture out in a single layer on the baking sheet and bake until it begins to get crispy, about 30 minutes. Remove from the oven and stir in the cacao nibs and coconut. Spread out again in a single layer and bake until crisp all the way through, about another 10 minutes. Allow to cool fully before serving.
Saturated fat: 7g
To learn more about the book and Clarke and Jarosh, visit their website. Happy & Healthy Pregnancy available wherever books are sold.
Disclosure: The publisher provided me with a complimentary copy of the book.
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