Review: Natural Pregnancy Cookbook & Mediterranean Quinoa Salad
Maple Pumpkin Spice Roasted Walnuts
October 21, 2015
Mini Pumpkin Cheesecakes
November 11, 2015Pregnant or just looking for some healthy recipes? Check out Dr. Sonali Ruder’s new Natural Pregnancy cookbook filled with 125 mouthwatering nutrient-packed recipes perfect for anyone!
Disclaimer: I received a free copy of Natural Pregnancy Cookbook. I was not compensated for my time. All opinions are my own.
This week’s post is packed with some fun and exciting first and exciting news! First of all, I am pregnant! Yes, that is right; Baby #1 is on its way and due this coming spring. My husband and I are more than excited and can’t wait for the next adventure in our lives.
I decided to celebrate our news by sharing a review and recipe from the new Natural Pregnancy Cookbook by Dr. Sonali Ruder, a fellow food blogger and physician. When I heard she was coming out with a cookbook geared towards mothers-to-be, I was more than thrilled to help and spread the word. I am always looking for healthy recipe inspiration and this cookbook fits the bill. The cookbook is filled with 125 nutritious recipes to help feed your body right during pregnancy along with helpful nutrition information you need to know during pregnancy including how to deal with the not-so-fun morning sickness and those crazy food cravings.
Luckily for me the morning sickness phase is over and now I’m on to the the food cravings. And, of course, it is the not-so-healthy salty foods my body is craving. I have been able to find healthier alternatives in the cookbook like this Mediterranean Quinoa Salad that is full of flavor from the sundried tomatoes and high in protein and fiber. It pairs great with salmon for dinner or to top off a salad for lunch. It is also super easy to prepare ahead of time and enjoy throughout the week, which I love!
Even if your not expecting this cookbook is full of healthy recipes the whole family will enjoy.
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed
- 2 cups low sodium chicken or vegetable broth
- 2 cups baby spinac, roughly torn
- 2 tablespoons chopped sundried tomatoes
- salt and pepper, to taste
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the quinoa and cook, stirring often, about 2 to 3 minutes, until toasted. Pour in the broth and bring to a boil. Reduce heat to a simmer, cover the pan, and cook for 10 to 15 minutes until quinoa is cooked.
- Stir in the spinach and sundried tomatoes. Cover the pan and cook on low heat for a few minutes until the spinach is wilted. Season the quinoa with salt and pepper. Fluff with a fork before serving.
Check out the thefoodiephysician.com for more delicious recipes and for more information on how to get your own copy of the Natural Pregnancy Cookbook.
