Spoon Recipes For The First Trimester Of Pregnancy

Are you pregnant and do not know what to eat during the first months? Here we leave you some fabulous spoon recipes so you can have a healthy, light and varied diet.

Spoon recipes for the first trimester of pregnancy are a great way to incorporate protein and minerals into your diet. As in any other stage of life, it  is necessary that, during your pregnancy, you also worry about the quality of food so that you take advantage of its nutrients and thus the body can benefit to the maximum.

In addition, many symptoms of pregnancy are better coped with if our diet compensates for any deficits that may occur. Your mood will also suffer less alterations, since you will enjoy a greater physical and emotional balance.

Nutritional needs in the first trimester of pregnancy

The dietary changes that are needed in these months seek to balance the consumption of proteins, vitamins and minerals.

As for the latter, iron plays a very important role throughout pregnancy and it is important to prevent its deficiency.

What you should do is enhance the intake of nutrients such as those mentioned above without increasing caloric intake too much, at least until the third trimester of pregnancy. Careful! Just because you’re pregnant doesn’t mean you should eat for two.

Spoon recipes for the first trimester of pregnancy

Something that happens to all of us is that we do not know what to do when they recommend us to include a certain group of nutrients for some special reason.

Don’t worry, these spoonful recipes for the first trimester of pregnancy will get you out of the way more than once and they are very nutritious.

1. Cream of spinach

It is a recipe rich in vegetables, essential to guarantee a good long-term state of health. Consuming vitamins and minerals is associated with better immune function, according to research published in the journal  Nutrients.

Ingredients

• 1 kilogram of fresh spinach.
• 2 cloves of garlic
• 250 milliliters of liquid cream for cooking.
• Olive oil.
• Salt and pepper.

Preparation

1. Wash the spinach with water.
2. Soak them in boiling water for a minute, drain and chop.
3. Chop the garlic into thin slices and sauté them in a pan with a tablespoon of oil.
4. Add the spinach and sauté.
5. Once ready, add salt, pepper and cream and beat well until mixed.
6. Serve and enjoy.

2. Pumpkin cream

Ingredients

• 150 grams of pumpkin.
• Green onion.
• Spices to taste.
• Salt.

Preparation

1. Boil the pumpkin with the salt and the green onion. Do not add too much water.
2. When it is soft, incorporate the preparation in the blender or processor.
3. Serve and voila!

Tip: if you feel like it, you can add grated cheese at the time of eating. It is an excellent complement that enhances the tastes.

3. Chicken broth with vegetables

Ingredients

• 2 chicken breasts (with bone).
• 1 large carrot.
• ½ large chayote.
• 2 zucchini or zucchini.
• 2 sprigs of coriander.
• ¼ of white onion.
• Cabbage or white cabbage.
• Salt.

Preparation

1. Cook the chicken with the onion in water and salt. When it reaches the boiling point, lower the heat, cover the pot and cook for 20 minutes.
2. Cut the peeled carrot, chayote and zucchini into medium cubes.
3. Add the carrot, chayote and coriander to the water for 15 minutes, also covered and under low heat. Also add the cabbage.
4. Add the zucchini and cook until all the vegetables are cooked.
5. Season to taste with salt and remove the chicken and onion from the pot.
6. De-bone it and return it to the pot. Mix it well and, if you want, cook a few more minutes.
7. Serve hot.

4. Lentils in the planter

Legumes are a food that should be introduced regularly in the diet. They are a source of minerals, including iron. This is capable of preventing the appearance of anemia, according to experts, which could condition the lifestyle and health of the mother.

Ingredients

• Olive oil.
• 1 garlic
• 1 onion.
• 300 grams of lentils.
• 1 green pepper
• 1/2 leek.
• 1 tomato.
• A potato.
• 1 carrot
• Salt.
• Vinegar.

Preparation

• Cut the vegetables into fine dice.
• Put them in a saucepan with oil and sauté over low heat.
• Add a liter of water and the drained lentils.
• Stir, salt and cook over low heat for an hour and a half. Add water if it gets too thick.

Prepare spoon recipes for the first trimester of pregnancy

Remember that although these spoon recipes for the first trimester of pregnancy are highly recommended and balanced options, you should not abuse the quantities. 

There are many pregnancy nutrition experts who can guide you  and give you a step-by-step guide so you can get the most of the nutrients in food.