Pregnant women crave for food – a lot. However, there are moms to be who experience difficulty with food intake, some can really be sensitive with food. Luckily, I did not have problems at all when it comes to pregnancy craving.
I just make sure to eat the right foods and what I love eating or nibbling during my first semester is…anything potatoes. Yeah. I know that reaction on your face. I know you’re thinking that I might suffer diabetes pregnancy or gestational diabetes. But the fact is I. DID. NOT. and my sugar is N.O.R.M.A.L. while the baby is still in the womb. And I’m happy.
Moms to be can get nutrition boost from potatoes!
The essential nutrients a pregnant need can be found in potato. Here are some of the nutrients.
- Potassium – that helps maintain fluid and electrolyte and helps your muscles contract
- Vitamin C – to help you boost your immunity
- Vitamin B-6 – is good to your baby’s developing brain and nervous system.It may relieve nausea or vomiting for some women during pregnancy.
- Iron – helps you make extra blood for you and your baby and it also helps move oxygen from your lungs to the rest of your body — and to your baby’s.
Potatoes are also rich in fiber and high in folate to prevent birth defects of your baby’s brain and spinal cord.
Just remember, as a mom to be, you should be aware about the food you eat. You should know the potential risk from exposing yourself with over consumption, so always remember to EAT. IN. MODERATION.
To those potato lover MOMS out there, I’d like to share to you my favorite potato recipe while rocking my baby inside the womb.
When I love hot soup, I go for this Seafood Potato Stew.
- ¼ cup olive oil
- 1 onion, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 1 Tablespoon tomato paste
- 2 medium tomatoes, diced
- 1 lb. petite potatoes, halved
- 2 (15 oz.) cans seafood stock
- ½ lb. halibut, diced in 1 inch pieces
- ½ lb. uncooked shrimp, peeled and deveined
- ¼ cup chopped parsley
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt
How to prepare
- Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. Cook for 3-5 minutes until veggies begin to soften.
- Add the garlic, tomato paste and tomatoes and cook for 5 more minutes.
- Add the potatoes and stock and bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the halibut and let simmer for 5 minutes. Then add the shrimp, parsley, oregano, red pepper flakes and salt. Cook for 3-5 more minutes until shrimp is pink and cooked through. Serve immediately!
When I want a quick snack I go for Baked Potatoes
But my best craving is the Truffled Potato Galette
- 5-7 yellow potatoes
- 1 Tablespoon truffle oil
- 1/4 of a teaspoon of truffle salt
- 2 Tablespoons parsley, chopped
How to prepare
- Preheat oven to 450 F
- Using a mandolin, slice potatoes into 3mm rounds
- Add potatoes, truffle oil, and truffle salt to a large bowl, mix until well combined
- Add 1 teaspoon of truffle oil to a medium cast iron skillet
- Assemble galette by layering potato slices in three rings covering the bottom of the pan
- Continue arranging potatoes until you have three layers of rings
- Add skillet to oven and bake for 20 minutes
- Check galette after 20 minutes, if the top is brown cover it with foil and cook for an additional 5 minutes, if it needs to brown more cook for an additional 5 minutes uncovered.
- Remove from oven, loosen edges with a spatula and flip onto a serving plate
For top quality spuds, I recommend US Potatoes. They come in different forms (fresh, frozen and dehydrated) and are available in supermarkets nationwide.
You can visit the Potatoes Goodness website for more information about this versatile veggie. You can also like and follow the Potatoes USA-Philippines Facebook Page for recipes, fun facts and cooking tips.