Pregnancy is such a wonderful and special time for a couple. There is so much joy and anticipation of how your life will change. For many, getting to this point was difficult, and there is pride and excitement about the next steps in your future. But cooking while pregnant? It is a major constraint!

pesto cooking while pregnant

pesto

There are also constraints in foods that you can’t eat. Pregnancy brings a long list of foods that are not healthy for pregnant women, such as raw fish in sushi, deli meats, soft cheese, etc. And, there is also the constraint that most pregnant women get tired during their pregnancy, especially in the last trimester. Cooking while pregnant can be difficult – heat and exhaustion pile on – so this is the time for the spouse to step up!

 

Gazpacho

The key when you lack cooking skills is to make simple recipes. Don’t try the recipe with more than 5 ingredients or pages of instructions. Keep it simple. Also, be organized. Get your prep done first so you don’t feel flustered or rushed, which can lead to #kitchen dramas. I’ll tell you all the story of my husband making an exploding chicken while I was sick with the flu another time…

So, spouses – here are some recipes for you to already publish recipes on various parts of the blog. They are simple, delicious, and pregnancy-approved approved πŸ™‚ And congratulations to all of you in any way involved in bringing a new life into the world!

Recipes for spouses – cooking while pregnant

Panzanella Salad
Asian Noodles
Vegan Sushi Salad
Breakfast Tacos
Turkey Wing Tacos
Marinara Sauce
Pesto
Peperonata
No Skillet Grilled Cheese

Now, here are a few more super easy recipes that spouses can whip up in a snap, and I happen to know that pregnant women desire.

Zucchini constrained gourmet

Zucchini

Cucumber Salad
Ingredients:
1 large cucumber
1 small onion, preferably red
5-10 leaves of basil
olive oil, vinegar, or lemon juice
1 large tomato, diced (optional)

Slice 1 large cucumber in half moons (cut cucumber horizontally in half and then slice each half thinly). Slice one small onion the same way and add to the cucumber. Add tomato, if using. Rip 5-10 basil leaves into the bowl with cucumber and onion. Add a little salt and pepper to taste. Use 3 tablespoons of olive oil to 1 tablespoon of vinegar or fresh lemon juice. This can be prepared up to 2 hours in advance.

fresh pasta constrained gourmet

Fresh pasta drying

Pasta with Butter and Cheese
Ingredients:
1/2 pound of pasta, preferably angel hair, but any pasta is fine
3/4 cup of parmesan
1.5 tablespoons butter
1 tablespoon heavy cream

Boil 1/2 pound of pasta per the package instructions. When it is done, place it in a big bowl and toss in parmesan. Toss repeatedly until the cheese is distributed evenly and melted. Add butter, toss again until butter is melted. Add the cream, distribute it evenly, and toss again. Grind fresh pepper over the top and serve with a little additional cheese if desired.

Pan de Tomato
Ingredients:
1/2 baguette, sliced thin
1 tomato, cut in half

Place the sliced baguette on a sheet pan. Broil for 1-2 minutes until lightly brown (watch carefully – this can burn quickly!). Turn and brown for about 1 minute on the opposite side. Remove from the broiler and rub the cut tomato on the hot bread. Grind some fresh black pepper on top, if desired. Serve warm.

Roast Chicken

Roast chicken cooking while pregnant

Roast chicken

Ingredients:
2 chicken thighs per person (skin on, with bone)
salt, pepper

Preheat oven to 350 degrees. Remove the chicken from the package and wash it under running water. Dry very thoroughly with paper towels. This is important – the chicken must be totally dry and at room temperature. Place chicken in a roasting pan. (Clean up the counter after yourself by using anti-bacterial spray anywhere the chicken was set down, even over paper towels.) Use 1 teaspoon salt for 4 chicken thighs and spread over the chicken on both sides. Grind pepper over chicken. Place chicken in preheated oven for 2 hours. Serve with salad, roasted potatoes, or pasta.

Italian roasted potatoes
Ingredients:
1 large russet potato
2 tablespoons of minced herbs – rosemary, sage or thyme
olive oil
salt and pepper

Preheat oven to 375 degrees. Place potatoes on a sheet pan and toss with 1 tablespoon olive oil and herbs. Place in oven for 1 hour, shaking occasionally to loosen from pan. (Do not worry if they stick initially – as they cook, they will release. Do not force them using a spatula because you will tear the crust forming.) When they are nicely brown, remove them from the oven and toss them with salt and pepper. Serve immediately.

Dessert
Just keep the freezer stocked with her favorite ice cream!