Proposed Recipe: Calcium Boost Salad
Ingredients:
- 1/4 cup garbanzo beans
1/2 cup chopped apples
1/4 cup chopped avocado
1/4 cup grilled chicken breast (marinated with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, sumac, oregano, salt, and pepper)
1 cup chopped lettuce
Dressing:
1/4 cup tahini
1/8 cup lemon juice
1 tablespoon olive oil
1 tablespoon pomegranate molasses
2 tablespoons yogurt
1 clove garlic
Sumac, oregano, and dried peppermint to taste
Instructions: Combine the salad ingredients in a bowl. For the dressing, blend all the dressing ingredients until smooth. Pour the dressing over the salad, toss gently to combine, and enjoy this nutritious meal with your daughter.
Proposed Recipe: Vegan Iron-Rich Salad
Ingredients:
1 cup cooked quinoa
1 cup cooked kidney beans
1 cup cooked beets
2 cups mixed leafy greens (such as spinach and kale, cooked)
1/4 cup lemon juice
1 tablespoon pomegranate molasses
1/4 cup chopped almonds
1/4 cup raisins
1/2 cup chives
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Sumac, oregano
Proposed Recipe: Savory Lentil and Brown Rice Pudding Salad
Ingredients:
1 cup cooked lentils
1 cup cooked brown rice
1 medium onion, chopped
1 ripe avocado, diced
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1 tablespoon olive oil
1 tablespoon lemon juice
Fresh cilantro or parsley for garnish
Instructions: Sauté the chopped onion in olive oil until translucent. Combine the cooked lentils, cooked brown rice, sautéed onion, diced avocado, ground cumin, black pepper, and salt (if using) in a large bowl. Add the lemon juice and mix well. Garnish with fresh cilantro or parsley and serve chilled.
Proposed Recipe: Iron-boosting salad with Leafy Greens, Kidney Beans, and Beetroot
Ingredients:
2 cups mixed leafy greens (such as spinach, kale, or arugula)
1 cup cooked kidney beans
1 cup cooked beetroot, diced
1/2 red bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped (optional)
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
1/4 cup pumpkin seeds
Instructions: In a large bowl, combine the mixed leafy greens, cooked kidney beans, diced beetroot, red bell pepper, red onion, and fresh parsley (if using). In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Sprinkle with pumpkin seeds and serve.
Proposed Recipe: Folate-Boosting Lentil and Spinach Salad
Ingredients:
1 cup cooked lentils
1 cup cooked spinach
1/2 red onion, thinly sliced
1/4 cup lemon juice
1 tablespoon olive oil
1/4 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions: In a large bowl, combine the cooked lentils, cooked spinach, red onion, cherry tomatoes, and parsley. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately.
Proposed Recipe: Protein-Packed Pregnancy Salad
Ingredients:
1 cup cooked quinoa
1 cup cooked kidney beans
3 oz grilled chicken breast (substitute options: 2 boiled eggs, 3 oz cooked salmon, or 3 oz cooked beef mince)
1 avocado, diced
2 cups mixed lettuce leaves
1/4 cup fresh cilantro, chopped
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved
Juice of 1 lemon
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sumac
Salt and pepper to taste
Instructions: In a large bowl, combine the cooked quinoa, cooked kidney beans, protein of choice (grilled chicken, boiled eggs, salmon, or beef mince), diced avocado, mixed lettuce leaves, cilantro, red onion, and cherry tomatoes. In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, sumac, salt, and pepper. Pour the dressing over the salad, toss gently to combine, and serve immediately.
Proposed Recipe: Postpartum Lentil and Vegetable Pudding
Ingredients:
1 cup cooked lentils
1 cup pumpkin, diced
2 carrots, diced
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, diced
3 cups vegetable broth or water
1 teaspoon turmeric
1 tablespoon olive oil
Salt and pepper to taste
Optional garnish: fresh parsley or cilantro, chopped
Instructions: In a large pot, sauté chopped onion and celery in olive oil until translucent. Add diced pumpkin, carrots, potatoes, turmeric, salt, and pepper. Pour in vegetable broth, bring to a boil, and simmer until vegetables are tender. Stir in cooked lentils. Blend everything together until smooth to achieve a pudding texture, adjust seasoning, and garnish with fresh parsley or cilantro if desired.
Proposed Recipe: Avocado and Berry Smoothie
Ingredients:
1 medium avocado
1/2 cup mixed berries
1 tablespoon flaxseed seeds
1 cup unsweetened almond milk
Instructions: Blend the avocado, mixed berries, flaxseed seeds, and almond milk until smooth. Serve immediately.
Proposed Recipe: Mushroom and Brussels Sprout Stir-Fry with Cauliflower and Tahini Dip
Ingredients:
Stir-Fry:
1 cup Brussels sprouts
1 cup mushrooms
2 tablespoons olive oil
1/4 cup quinoa (cooked)
Cauliflower and Tahini Dip:
1 cup cauliflower
2 tablespoons tahini
Instructions:
Stir-Fry: In a skillet, heat the olive oil over medium heat. Add the Brussels sprouts and mushrooms, and sauté until tender. Stir in the cooked quinoa and continue to cook until everything is well combined and heated through.
Dip: Steam the cauliflower until tender. Blend the steamed cauliflower with tahini until smooth. Serve as a dip alongside the stir-fry.
Proposed Recipe: Protein-rich creamy Lentil Soup with Chicken
Ingredients:
1 cup red lentils, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup water
1 cup spinach, chopped
1 cup cooked chicken breast, shredded or diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Juice of 1 lemon
Fresh parsley or cilantro for garnish
Instructions: In a large pot, sauté the chopped onion and celery in olive oil until translucent. Add the carrots, celery, turmeric, salt, and pepper, and cook until tender. Pour in the vegetable broth, bring to a boil, then simmer until the vegetables are soft. Stir in the cooked lentils and chicken, then blend the mixture until smooth. Adjust the seasoning as needed, garnish with fresh parsley or cilantro, and serve.
El Camino Women’s Medical Group offers the latest Minimally Invasive Solutions for gynecologic problems. Drs. Amy Teng, Erika Balassiano, Pooja Gupta, Vanessa Dorismond, and Vivian Wan, all members of AAGL (American Association of Gynecologic Laparoscopy), are highly trained and experienced in the field of Minimally Invasive Gynecologic Surgery. Dr. Erika Balassiano has also completed a Minimally Invasive Gynecologic Surgery Fellowship under the supervision of world-renowned Dr. Camran Nezhat.
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