Snacks for Pregnancy

Spinach Dip

Makes 6 servings

Spinach dip is a great way to sneak extra greens into your diet. This recipe was developed during the winter when I couldn’t get my hands on good quality greens, hence the use of frozen spinach. I like to serve it with fresh, cut-up vegetables. Remember, fat helps you absorb the nutrients and antioxidants in vegetables, so don’t feel guilty about using a whole block of cream cheese.

Ingredients

• 􏰀 10 oz frozen spinach, defrosted

• 􏰀 8 oz cream cheese, full fat

• 􏰀 1 garlic clove, minced

• 􏰀 1 teaspoon olive oil

• 􏰀 1⁄2 cup shredded Parmesan cheese

• 􏰀 Sea salt and pepper, to taste

• Directions

1. Poke a hole in the bag of defrosted spinach and squeeze over the sink to remove extra liquid.

2. In a small saucepan set over medium heat, sautéed garlic in olive oil until slightly softened and fragrant.

3. Add spinach and cream cheese, stirring occasionally with a wooden spoon as cream cheese softens.

4. Once heated through and fully combined, mix in Parmesan cheese.

5. Taste and add a little salt & pepper if desired.

6. Serve warm or cold with sliced carrots, celery, bell peppers, or any

7. other fresh produce.

NOTE: Spinach dip keeps well in the refrigerator for up to a week.

Nutty “Granola” Bars

Makes ~24 bars

Most granola bars pack in a lot of sugar and not much protein. Thanks to nuts, seeds, egg, and (optional) collagen protein, these bars are packed with protein and micronutrients.

Ingredients

• 􏰀 4 tablespoons ground flaxseeds or chia seeds

• 􏰀 1⁄2 cup raw honey

• 􏰀 2 heaping tablespoons collagen protein (optional)

• 􏰀 1 egg, ideally from pasture-raised chicken

• 􏰀 1 teaspoon sea salt

• 􏰀 1 cup raw almonds pieces

• 􏰀 1 cup raw walnuts pieces (or other nuts)

• 􏰀 1 cup unsweetened large coconut flakes

• 􏰀 1 cup unsweetened fine coconut flakes

• Directions

1. Inalargebowl,mixthegroundflaxseedsorchiaseeds,honey,and collagen protein (optional). Add remaining ingredients and mix thoroughly to combine.

2. Line a sheet tray with parchment paper and scoop mixture onto paper.

3. Layanotherpieceofparchmentpaperontopofthemixtureand with your hands spread it evenly on tray so that it extends all the way to the sides.

4. Pressthemixturedownfirmlywithaflatsurface,suchasthebottom of a small pot.

5. Removetoplayerofparchmentpaperandplacein350degreeoven.

6. Bakefor24minutes,rotatingthetrayat12minutes.

7. Let cool and cut into 24 bars.

NOTE: For long-term storage, wrap individually in parchment or wax paper and store in an airtight container in the fridge.

Grass-fed Beef Liver Pate

Makes 8 servings

I’ll be honest. Taste-wise, liver is not my favorite food. But on a nutritional scale of 1-10, it gets an 11. And since nutritionally there are literally no foods that can take its place, liver is something I’ve learned to incorporate into my diet – and I think you should, too.

Ingredients

• 􏰀 1 lb grass-fed beef liver (or pasture-raised chicken liver)

• 􏰀 1 tablespoon arrowroot powder (or organic corn starch)

• 􏰀 4 tablespoon (1⁄2 stick) butter (from grass-fed cows)

• 􏰀 1 medium onion, sliced

• 􏰀 1⁄2 teaspoon salt

• 􏰀 1⁄2 teaspoon dried thyme

• 􏰀 pinch of black pepper

• 􏰀 1⁄2 cup heavy whipping cream (ideally from grass-fed cows)

• Directions

1. Withapapertowel,patanyexcessmoistureofftheliver.Sprinkle with salt, thyme, pepper, then the arrowroot powder (arrowroot is a gluten-free alternative to flour).

2. Heat a large cast iron skillet over medium heat. Add butter.

3. Cookliveruntillightlybrownedonbothsides.Transfertothefood

4. processor.

5. Meanwhile,addonionstotheskillet.Cookuntillightlybrownedandsoft.

6. Add heavy cream to deglaze the pan (scraping up any caramelized

7. bits with a metal spatula).

8. Transfercontentsofpantothefoodprocessor.

9. Process/pulse until you have a nice, thick pate. Taste test and add

10. additional salt if needed.

11. Transfertosmallmasonjars,ensuringnoairbubblesarepresent.

12. Use within 1 week or freeze jars for later use.

NOTE: If eating straight-up pate with crackers or vegetables isn’t your thing, you can mix liver pate into any recipe that uses ground meat. I often make a large batch of pate and freeze it in small containers (4-8 oz jars or even ice cube trays) specifically for this purpose. Then, the next time I go to make meatloaf, meatballs, chili, or shepherd’s pie, I can simply defrost a small amount and mix it right in.