Food cravings and extreme emotions are unpredictable beasts that accompany pregnancy. We don’t have the recipe to curb those hormones, but we’ve got some ideas to get satisfy your sweet/sour/savory tooth while keeping that pregnancy weight gain manageable and you and your belly tenant happy and healthy.
Cheesecake filled strawberries
1 qt Fresh strawberries
8 oz cream cheese
½ cup powdered sugar
1 tsp vanilla
chocolate chips, graham crackers (optional)
- Wash off strawberries.
- Cut the tops of the strawberries off, and hollow the strawberry out.
- Cut tips of strawberries off so they can stand up on their own.
- Beat cream cheese, powdered sugar and vanilla together until creamy.
- Put cheesecake mixture into a pipette bag (or a plastic sandwich bag turned into a pipette bag); fill strawberries with the mix.
- (optional) Melt chocolate chips to drizzle over the top of the filling, or crush graham crackers to decorate the top.
2 tbsp apple cider vinegar – unfiltered
1 tbsp local honey
12 oz water (warm or cold)
Juice from ½ an orange (optional)
Mix ingredients, being sure that the honey is distributed and not stuck in the bottom.
Sweet potato hummus
1 lb sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tbsp olive oil
2 tsp ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
- Boil sweet potatoes until tender, about 12 minutes. Transfer to a food processor, though a blender will work.
- Puree chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. (If too thick, thin out with water.)
- Add a pinch of salt and a pinch of pepper. Let cool.
- Eat with pita and crudités, or whatever other food item your pregnant body might crave.