Chia and Coconut Breakfast Pot
If you’re suffering from pregnancy morning sickness and can’t face preparing breakfast, mix this up the night before and simply add the fruit when you’re ready to eat. It’s our favourite breakfast for first trimester Mammas-to-be!
This packs a good bowlful of essential pregnancy vitamins combined with the nutrient-rich benefits of chia seeds. Rich in omega-3 fatty acids, fibre and antioxidants, chia seeds are also a good source of protein – they’re well worth including in your healthy pregnancy diet.
Handful of baby spinach leaves
1 ripe banana
2 cups of coconut milk
1/3 cup of rolled oats
1/4 cup of chia seeds
1/2 mango (or use a generous spoonful of mango puree)
1 firm pear, peeled
Handful of raspberries
- Blend the spinach, banana and coconut milk until smooth
- Stir in the oats and the chia seeds and mix well
- Cover and leave in the fridge overnight, which will allow the oats to soften and the chia seeds to plump up and adsorb the moisture
- Peel and roughly chop the mango, and arrange on top of the oat mixture
- Spiralize the peeled pear and layer on the mango
- Top with a handful of raspberries
Good just as it is, this perfect pregnancy breakfast is even better with a generous dollop of natural yogurt for added taste and extra calcium.
Spiralizing the pear makes it look pretty, but roughly chopped pear will taste just as good!Nicola Barnes
Healthy Breakfast Granola
A heathy breakfast to keep you energised! Packed with nuts and served with fruit is a yummy boost for your essential pregnancy vitamins as well!
Packed with lots of lovely nutrients for pregnant women and avoiding the high sugar of so many shop bought varieties this easy, peasy granola recipe is delicious as well as super good for you. Make up a batch and store in an air tight container to sprinkle on your morning fruit, mix with yogurt or serve with milk. A great energy boost as part of your healthy pregnancy diet. Yum!
2 cups of rolled oats (ideally the wholegrain variety)
¼ cup each of sunflower seeds, golden linseed, pumpkin seeds, sesame seeds and chia seeds
1 cup of pecan nuts roughly chopped
½ cup of ground almonds
1/3 cup of cranberries
½ cup of coconut oil
½ cup of smooth peanut butter
¼ cup of water
1/3 cup of runny honey
- Preheat the oven to 1800C or 3500 F.
- Line a baking sheet with baking paper
- In a large mixing bowl combine all the dry ingredients
- In a small mixing bowl whisk together the coconut oil, peanut butter, water and honey. Add a little more water if the mixture is too thick.
- Pour the wet ingredients over the dry ingredients and mix well until the nuts, oats and seeds are evenly coated.
- Spread the mix over the baking tray in an even layer – use two baking sheets if necessary. You don’t want the layer to be too thick.
- Roast in the oven, stirring regularly so you have an even golden brown. It shouldn’t take more than 15-20 minutes but keep checking and stirring.
- Remove from the oven and when cool, transfer to an airtight container.
Ring the changes by using different nuts – almonds work well, or choose mixed nuts. Use goji berries or raisins instead of cranberries and include them half way through the cooking process if you prefer them to stay soft. Try using maple syrup or agave instead of honey.Sophie Wishart