I miss being pregnant so much, yes! Though we all know how some moms find pregnancy as a difficult period because of the vomiting, the heavy belly and the struggle in moving, I still think that those months when I was pregnant were the best. Why?
I can say more than a dozen things why being pregnant is such a beautiful thing. First, of course, is you know that you have a beautiful baby inside you. Second, you bond a lot with your husband. My husband treated me like a princess when I was pregnant with my two kids. I have all the excuse to sleep whenever I want to, skip cooking, wash the dishes or do the laundry. And everyone around me seems to be nicer, giving you seats, being in front of long lines always and such. But the best reason I can think of, is that I had an excuse to enjoy food, nutritious food if I should say it right.
Eating right, especially during the first trimester of pregnancy, is a must. However, maybe because we experience a lot of cravings during pregnancy, I’ve read that many pregnant women fall short of eating enough vegetables. Depending on a woman’s calorie needs, about 2 ½ to 3 cups of vegetables should be consumed daily. With today’s diets, lifestyle choices and distractions, most women go with just a little over a cup of veggies a day. I am guilty of this sometimes also.
What happens if a pregnant woman doesn’t eat enough vegetables? It’s bad because it means you will miss out on important nutrients like potassium. Potassium helps pregnant women against leg cramps and that was why my doctor have always advised that I eat bananas. But you know, the best source of potassium is the potato. Potatoes rank highest in potassium content among the top 20 most frequently consumed raw vegetables. A medium-sized US potato at about 5.2 ounces packs 620 mg of potassium, way more than a banana. At that size, you’ll get only 110 calories.
Potatoes also have no fat, sodium or cholesterol. They’ve got loads of vitamin C and B-6, plus iron and fiber which help digestion and lower blood cholesterol. Potatoes are also high in folate, which is important in pregnancy for normal fetal brain and spinal cord development. Folate is needed for the development of DNA and other genetic material.
As the baby grows in our belly, we need more sugar to sustain our energy and the baby’s. This may explain why our blood sugar levels drop and we crave for sweets and starchy foods like pasta. I remember then, since I was working then in a far off office, sometimes, I’d just barge in McDonald’s to eat some fries or KFC for their mashed potatoes, and never mind going to work late.
Yes, potatoes are a convenient and delicious way to answer those cravings, and will make you feel fuller faster. A serving of mashed potatoes can help reduce gastric acidity, too.
Remember though, that pregnancy nutrition is a careful practice. Eating right, especially during pregnancy, entails not just consuming the right foods, but the right amounts prepared the right way.
Limit deep fried preparations, for example, and choose less processed dishes like boiled potatoes seasoned with spices, olive oil and vinaigrette. Thoroughly clean the potato for preparations with the skin on. Try the potato baked, with less cheese and toppings than you’d usually add, or steamed. Make potato dishes in combination with other vegetables and meat, or as a soup or stew. Mashed potatoes with some vegetables and spices will also make your day. Potatoes are a rich source of vitamins and nutrients for an expectant mother and for a woman who hopes to be pregnant in the future. Like any food, though, over-consumption can lead to potential health issues.
So if you are pregnant or planning to, don’t forget your veggies in general, and remember that potatoes are considered one of the best sources of delicious but affordable nutrition. Potatoes USA, an organization that has thankfully brought US frozen, US tablestock (fresh) and US dehydrated potatoes to our shores, offers a lot of options for potato meals.
I’ve shared my own, favorite potato dish, now and when I was still pregnant. This is one of my comfort-dishes at home and one that I am very proud to share. It’s one of those dishes you can bake if you want to indulge yourself, or impress your friends and mother-in-law. It has loads of goodness from the mashed potatoes, other veggies like carrots, peas and cabbage, and protein from pork.
Shepherd’s Pie Recipe
Ingredients:
½ kg lean ground pork
onion and garlic to be used for sautéing pork
1 cup rice
1 cup home-made or store bought gravy
½ teaspoon thyme
½ small piece cabbage, diced
1 cup frozen carrot and green peas
butter or canola oil for sauteeing
salt and pepper to taste
1 cup chicken broth
2 cups mashed potatoes
1 pack shredded cheddar cheese for topping
How To: (see photo below for easy reference)
- Sautee ground pork until brown in onion and garlic. Season with salt and pepper and a spoon of thyme leaves.
- Add rice and mix thoroughly, season again and then and add the mixture as a layer in a greased baking dish
- In the same pan, cook your peas, carrots and cabbage in oil until tender. Add your gravy and broth. Season with a bit of salt and pepper.
- Layer the veggie mixture on top of ground pork/rice mixture
- Layer your mashed potatoes on top of the veggies (you can use dehydrated potatoes if you want to make easy mashed potatoes)
- Sprinkle your favorite cheddar cheese on top bake in the oven for 10-15 minutes (make sure that your oven was pre-heated)
Enjoy!
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