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3 Healthy Recipes for Expectant Moms

Alison Wood | 6, February 2013


Expectant moms watch their diets a little more carefully than the average woman. She has a new life forming inside of her body. That little life depends on her for his source of all nutrients. Every bite should count!

For many women, restaurants are nerve-wrecking trying to fumble through the menu to find something reasonably healthy. Here are a few recipes you can try in your own kitchen to ensure you are consuming fresh ingredients without all the preservatives. This recipes are healthy, fun and yummy! Try one tonight!

Whole Wheat Lasagna Rolls
Yields: 7 servings


  • 7 whole-wheat lasagna noodles
  • 8 oz. ground turkey
  • 1 1/2 cup (12oz) cottage cheese
  • 1/2 tsp Thyme
  • 1 beaten egg
  • 1 cup chopped broccoli florets
  • 1/4 cup water
  • 26 oz jar meatless spaghetti sauce
  • Parmesan Cheese


Brown the meat in large a large, lidded skillet. Meanwhile, start a pot of boiling water to cook noodles. Cook the noodles as the package directs, tender but still firm. Drain noodles. When the meat has cooked thoroughly, add chopped broccoli and 1/4 cup water to skillet, Simmer for 5 minutes. In a medium-sized bowl, stir together egg, cottage cheese, thyme and meat mixture. Spread noodles out on prep area or wax paper and divide mixture into 7 parts and spread over each lasagna noodle. Roll each noodle, jelly roll style, and place seam side down in a prepared 8x11 casserole dish. Pour spaghetti sauce over noodles. Bake covered at 375 degrees for 30 minutes or till heated through. When ready to serve, sprinkle with Parmesan.

Sweet and Tangy Lemonade

Lots of pregnant women crave sweet and tangy things during their nine months of pregnancy. The tartness tends to give comfort to the continual nausea experienced during the baby-developing days. Use this recipe to make your own homemade lemonade. Substituting honey in this recipe for white sugar, gives this drink an extra healthy boost!

Prep: 10 minutes
Yields: 8 8-ounce servings


  • 8 ounces fresh lemon juice (about 5 lemons)
  • 1/2 cup clover honey
  • 64 ounces of cold water (8 cups)
  • Mint sprigs (optional..adds a cuteness factor!)


Juice all the lemons and set them aside. Place the honey in a heatproof container and nuke it for 30 seconds. If the honey is not fluid at this point, re-heat it for 10 more seconds. Now, whisk the warm honey into the lemon juice. You can use this honey-lemon mixture as a concentrate so you can make a single serving for whenever you crave this refreshing drink! For a single serving, add 1/4 cup of the concentrate to cold water and ice. Mix and enjoy!. To make a pitcher of lemonade, add the entire concentrate to a large pitcher and fill the rest of the way with cold water. Serve over ice.

Low-fat Blueberry Muffins
Yields: 12 Muffins


  • 1 cup unsweetened blueberries, fresh or frozen
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1/4 cup oil
  • 1/2 cup skim milk
  • 1 teaspoon sugar


Preheat oven to 400 degrees F. Lightly spray muffin tin with cooking spray. Wash and drain blueberries. Set aside. In a large bowl, sift flour, baking powder and 1/3 cup sugar. Combine egg, oil and milk in a small bowl. Stir this mixture into the flour mixture until just blended. Gently fold in blueberries. Pour batter inter greased muffin tins and fill each cup 2/3 full. Lightly sprinkle sugar on top of each muffin. Bake 15 minutes and let cool before removing from muffin tin.

Eat and enjoy without the guilt!

Alison Wood is a stay-at-home mom of six and freelance writer and blogger. She enjoys raising her six children and desires to share her experiences to help other mothers. Visit her blog at

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