1,000 Days: Healthy Recipes For Pregnant Moms (Access Hollywood Live)

The “1,000 Days” campaign – started by Hilary Clinton – helps educate new moms on the importance of healthy eating — and emphasizes the first 1,000 days from pregnancy until your child is 2 as being the most important for good nutrition.

Candice Kumai — “1,000 Days” ambassador and author of “Cook Yourself Sexy” – visited Access Hollywood Live to share a healthy & easy meal plan for pregnant moms everywhere.

Spinach Salad with Walnuts & Strawberries

(Serves 4)

  • 1/2 cup walnuts
  • 4 cups fresh spinach, stems trimmed and roughly chopped 8 large strawberries, hulled and thinly sliced
  • 3 tablespoons honey
  • 2 tablespoons spicy brown mustard
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon sea salt
  • 1/4 cup crumbled feta (about 1 ounce), optional

Heat the oven to 375F. Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a plate to cool.

Toss the spinach with the strawberries in a large bowl. In a small bowl whisk together the honey, mustard, vinegar, and salt. Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top. Serve sprinkled with cheese (if using) and with the remaining dressing on the side.

Sun-Dried Tomato & Mushroom Frittata (pictured)

(Makes 6 to 8 servings)

  • 1 tablespoon extra virgin olive oil
  • 1 cup thinly sliced cremini mushrooms
  • 1 leek, white and light green part only, cut lengthwise, rinsed, and thinly sliced in half-moons
  • 2 garlic cloves, finely minced
  • 3/4 cup sun-dried tomatoes (dry- packed)
  • 8 eggs, beaten
  • 1 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon finely grated Gruyere
  • 2 tablespoons julienned fresh basil (optional)

Preheat the oven to 350F. Lightly grease a round 9-inch or 10-inch pie plate with nonstick cooking spray.
Heat the oil in a small sauté pan over medium-low heat. Add the mushrooms and leek to the pan and sauté until just softened, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Reduce the heat to low and cook until soft and the moisture has evaporated.

Place the sautéed vegetables in the pie plate, along with the sun-dried tomatoes. Allow the mixture to cool for about 3 minutes.
In a medium bowl, whisk together the eggs, salt, and pepper.

Gently pour the egg mixture over the leek, mushrooms, and tomatoes.
Place the pie plate on the middle rack of the oven and bake for 35 minutes.
Remove the frittata from the oven and cool just ever so slightly. Divide into 6 to 8 servings. Top each with the Gruyere and the fresh basil, if desired. Serve immediately.

Roasted Garlic-Lentil Soup

(Makes 6 servings)

  • 2 garlic heads
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons canola oil
  • 4 ounces pancetta (optional), cut into cubes
  • 1 yellow onion, chopped
  • 1 medium parsnip, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 1/2 cups brown, red, or green lentils
  • 8 cups chicken stock
  • 1/2 large bunch Swiss chard, chopped
  • 1/4 teaspoon sea salt

Preheat the oven to 375F. Cut the heads of garlic in half horizontally, drizzle them with the olive oil, and tent with aluminum foil. Roast for 40 minutes and set aside.

Coat the bottom of a large Dutch oven or stockpot with the canola oil. Add the pancetta (if using) and sauté over medium heat until crispy, about 4 minutes. Remove from the pot using a slotted spoon, place on a paper towel, and reserve.

Add the onion to the pot and sauté until fragrant and translucent, about 6 minutes. Add the parsnip, carrots, thyme sprigs, and bay leaf and cook for 5 more minutes.

Add the lentils and 6 cups of the chicken stock. Bringto a boil, cover, and gently simmer for 25 to 30 minutes, or until the lentils are soft.

When the soup is ready, mix in the Swiss chard, sea salt, reserved roasted garlic, and pancetta (if using). Simmer on low heat until the chard is just wilted, about 10 min- utes. Add the remaining 2 cups chicken stock after the Swiss chard wilts, to finish.

Peaches and Cream Crêpes

(Serves 4)

  • 1/2 cup plus 2 tablespoons unsweetened almond milk
  • 1/4 cup water
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey plus 4 teaspoons honey
  • 1 tablespoon melted unsalted butter
  • 1/4 cup chopped walnuts
  • Nonstick cooking spray or 2 teaspoons canola oil
  • 2 ripe peaches, peeled, halved, pitted, and thinly sliced
  • 1 cup nonfat Greek yogurt

Heat the oven to 350F. Whisk the almond milk, water, and egg together in a medium bowl until well combined. In a medium bowl whisk the flour with the cinnamon, nutmeg, and salt and then add to the almond milk mixture. Whisk a few times just to work the flour mixture in a bit, then add the honey and the butter, and continue to whisk until the batter is smooth. (The batter can be made the night before and refrigerated until using.) Set the batter aside to rest while you toast the walnuts.

Place the walnuts on a rimmed baking sheet and toast until fragrant and lightly golden on the inside (take one out of the oven to test it), 6 to 8 minutes. Transfer to a large plate to cool and set aside.

Heat a medium nonstick skillet over medium heat. Lightly spray with nonstick cooking spray or add 1/4 teaspoon of oil to the skillet and swirl to coat. Ladle about 1/4 cup of batter into the skillet. Using the back of the ladle and working in a circular motion, spread the batter into an even, paper-thin layer or tilt and swirl the skillet to evenly distribute the batter. Cook the crêpe until dry around the edges and golden-brown, about 1 minute, then use a rubber spatula to lift and flip the crêpe . Cook the second side until golden-brown, about another 30 seconds. Transfer the crêpe to a large plate. Repeat with the remaining batter.

To serve, place a crêpe on a large plate or a cutting board. Arrange a few peach slices in the center of the crêpe. Top with 2 tablespoons of yogurt, sprinkle with toasted walnuts, and finish with a drizzle of honey (about 1/2 teaspoon per crêpe is all you need). Fold the crêpe in half, then in half again to make a wedge shape. Place the crêpe on a plate and repeat with the remaining crêpes (I like to serve 2 per person).

Slim Scoop:

Using in-season fruit is usually the cheapest way to go. If there are no peaches around, try fresh strawberries, mango slices, or a buttery-ripe Bartlett pear. Frozen and canned fruit (packed in unsweetened juice) is a great cheapie sub-in too, just remember to check the label and make sure there’s no added sugar.

For more on the incredible “1,000 Days” program, check out www.thousanddays.org.

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