We all get it. Pregnancy can bring out the worst in our cravings, and nothing can throw our plans of a healthy pregnancy than letting those cravings run rampant. Everyone wants to stick to a pregnancy diet, but when it comes to sweets or cravings, what can you eat during pregnancy that keeps you on the diet?
The secret? Eating naturally sweet fruits and vegetables to satisfy those cravings. We've got 3 healthy pregnancy recipes for you to incorporate into your diet plan.
Oceanic Ice Cream
- 3 frozen bananas
- 1 tsp of fresh orange juice (to better activate the spirulina)
- 1 tsp blue spirulina
Put the 3 ingredients into a blender (preferably a Vitamix), and blend to the consistency you'd like. Top with shaved or toasted coconut.
Vegan Coconut Ice Cream
- 2 cans coconut milk, refrigerated
- ½ - 1 cup Grade A amber maple syrup, start with a small amount and keep adding to your taste
- or ⅓ - ½ cup honey (use room temperature coconut milk for the easiest blending experience with honey)
- pinch of sea salt
- 1 Tablespoon vanilla extract
Blend the coconut milk, your choice of sweetener, pinch of salt to taste, and vanilla extract until thoroughly combined. You can whisk it by hand but it's easier to use a blender, especially with honey.
If your coconut milk isn't chilled, chill the mixture for 2 hours in the refrigerator before placing it in the ice cream machine.
Freeze according to instructions for your ice cream maker, this should take 20-30 minutes. When the mixture begins to look thick and frosty, (you'll be able to see lines the dasher will make as the ice cream maker turns) spoon out a little and if it sits up on the spoon instead of slipping right off, it's done.
The ice cream will be the texture of soft serve when it's done. You can transfer to a container suitable for the freezer, and freeze and additional 4 hours for a firmer texture. A wooden spoon is the best tool I've found for removing the ice cream from the container, spatulas are too flexible and won't clean out the container well.
Healthy Homemade Peanut Butter Cups
- 160 grams dark chocolate, roughly chopped (At least 80% cocoa)
- ¾ cup organic creamy peanut butter
- 3 Tbsp melted unrefined coconut oil, divided
Line a muffin tin or mini muffin tin with paper cupcake liners and set aside.
Using a double boiler, gently melt two tablespoons of the coconut oil with chopped dark chocolate until smooth in texture and completely melted.
Set chocolate aside to keep warm while you mix peanut butter.
Mix together the remaining coconut oil with creamy peanut butter until completely incorporated. You want this mixture to be nice and runny. If not, gently warm up peanut butter and coconut oil together.
Pour a heaping tablespoon of chocolate into the base of each lined tins.
Place in the freezer and allow to set for about five minutes.
Remove from freezer and add a heaping one to two tablespoons of the peanut butter mixture into the center of each cup.
Place PB cups back in the freezer to set for five minutes more.
Scoop the remaining melted chocolate to cover the top of each peanut butter cup, about one to two tablespoons.
Place PB cups back in the freezer to set a final time, about 15-20 minutes.
Remove peanut butter cups from liner if desired and store in an airtight container.