Iron-Rich Recipes for Pregnancy and Postpartum

It’s iron week, and that means we’re busy keeping you informed on why you should pay special attention to this essential mineral. On Monday, we talked to fertility dietitian Stefanie Valakas about why iron is so important for women during their reproductive years.

But today… it’s time for the good stuff. That’s right: it’s recipe time.

All of our recipes are quick, easy, and can probably come together with ingredients you already have in your kitchen. Try one out this week, and let us know what you think over on Instagram.

All set? Let’s get cooking!

Easy Burrito Bowl

Serves 2

  1. 8oz ground beef/prawns
  2. 1 can black beans
  3. 1/2 cup uncooked brown rice
  4. 2 bell peppers
  5. 1 red onion
  6. 1 cup vegetable broth
  7. 2 cups romaine lettuce
  8. 1 lime
  9. 1 TBSP Mexican seasoning
  10. Cilantro
  11. Salsa
  12. Avocado

  1. Cook rice according to package directions.
  2. Heat oil in a skillet and cook chopped onion and peppers. Season with salt and pepper, and cook for 4-5 minutes until tender.
  3. Over medium-high heat, cook ground beef or prawns with seasoning, salt, and pepper.
  4. Once beef is browned and has no remaining pink, add drained beans and cook for 2-3 minutes.
  5. Mix cooked rice with lime juice and cilantro.
  6. Place chopped romaine in a bowl. Top with rice, meat and beans, and veggies. Top with cilantro, a spoonful of salsa, and sliced avocado.

Iron-Booster Smoothie

Serves 2

  1. 1 cup frozen mango
  2. 1 banana
  3. 2/3 cup milk of choice
  4. 2 TBSP ground flaxseed
  5. Large handful kale
  6. Large handful spinach
  7. Squeeze of lemon juice

  1. Add all ingredients to a blender and blend until smooth.

Weeknight Veggie Chili

Serves 4

  1. Medium yellow onion, diced
  2. 2 garlic cloves, minced
  3. 1 TBSP olive oil
  4. 2 large carrots, chopped
  5. 2 celery stalks, chopped
  6. 2 bell peppers, chopped
  7. 2 cans chopped tomatoes
  8. 1 can kidney beans
  9. 1 can black beans
  10. 1/2 cup quinoa, uncooked
  11. 2 TBSP chili powder
  12. Salt and pepper, to taste
  13. 1 cup vegetable stock

  1. Heat oil in a large pot or dutch oven. Add chili powder, onion, garlic, and cook until softened and aromatic.
  2. Add vegetables to pot and cook until softened, about 5-10 minutes.
  3. Add cans of chopped tomatoes, quinoa, and cans of beans (rinsed). Pour in vegetable stock, cover, and simmer for 45 minutes.
  4. Garnish with spring onion, cheese, or avocado slices. Enjoy!

Chocolate Apricot Bars

  1. 1/4 cup chopped almonds
  2. 1 and 1/2 cups rolled oats
  3. 1/2 cup dates
  4. 1/2 cup dried apricots
  5. 1/3 cup peanut butter
  6. 1/4 cup maple syrup
  7. 1/2 cup chopped dark chocolate
  8. Pinch of salt
  1. Pulse apricots, dates, chocolate, and nuts in a food processor until a sticky, crumbly mixture forms.
  2. Add peanut butter, syrup, and salt, and pulse until smooth.
  3. Stir in oats and mix until fully combined.
  4. Shape into cookies, or press into a baking tray lined with parchment paper. Place in freezer for 1-2 hours, and slice once firm. Enjoy!

For more easy (and nutritious!) recipes, be sure to follow us on Instagram @baby2bodyofficial and check out the Kitchen in the Baby2Body app!

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