Eating to Boost Fertility, St. Patty’s Day Style

St. Patrick’s Day is this weekend and while the rest of the non-Irish Americans ūüôā are drinking green beer and eating corned beef, you as one TTC may want to celebrate while boosting your fertility, not decreasing it. I have collected a few recipes that might add some festivity to your weekend while encouraging pregnancy! (“Kiss me, I’m Irish” might just work to your advantage too!)

The green-themed food category provides tons of fertility boosting options. Try recipes with asparagus, avocado, kale, pistachios, and any leafy green vegetable. Here are a few recipes to help you get started!

 

Guacamole

Ok, so you might think of guacamole as more of a Cinco-de-Mayo snack, but avocados have great fertility boosting power! Try this delicious green dish on St. Patty’s Day, recipe from southernliving.com

Ingredients

  • 5¬†ripe avocados
  • 2 tablespoons¬†finely chopped red onion
  • 2 tablespoons¬†fresh lime juice

    Photo from uncooking101.com

    Photo from uncooking101.com

  • 1/2¬†medium jalape√Īo pepper, seeded and chopped
  • 1¬†garlic clove, pressed
  • 3/4 teaspoon¬†salt
  • Tortilla chips¬†$

Preparation

  1. 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
  2. Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

 

Green Smoothies

(recipes from incrediblesmooties.com)

Pineapple-Kale

  • 1 cup fresh pineapple, chopped
  • 1 medium apple, cored
  • 2 cups kale, chopped
  • 4 to 6 ounces of filtered water

Calories: 244 | Fat: 1g (grams) | Protein: 6g | Carbs: 60g | Calcium: 18% | Iron: 3.0 mg | Vitamin A: 693% | Vitamin C: 276%

Orange-Peach-Kale

  • 1 orange, peeled
  • 2 medium peaches
  • 2 cups kale, chopped
  • 4 to 6 ounces of filtered water

Calories: 253 | Fat: 2g (grams) | Protein: 8g | Carbs: 61g | Calcium: 22% | Iron: 3.2 mg | Vitamin A: 731% | Vitamin C: 293%

Banana-Orange-Kale

  • 1 medium banana, peeled
  • 1 orange, peeled
  • 1/2 teaspoon fresh ginger, grated
  • 2 cups kale, chopped
  • 4 to 6 ounces of filtered water

Calories: 241 | Fat: 2g (grams) | Protein: 7g | Carbs: 58g | Calcium: 21% | Iron: 2.8 mg | Vitamin A: 701% | Vitamin C: 282%

Orange-Kiwi-Kale

  • 1 orange, peeled
  • 2 kiwifruit
  • 1 small pear, cored
  • 2 cups kale, chopped
  • 4 to 6 ounces of filtered water

Calories: 306 | Fat: 2g (grams) | Protein: 8g | Carbs: 74g | Calcium: 25% | Iron: 3.1 mg | Vitamin A: 703% | Vitamin C: 420%

Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

If you do not have kale on hand, you can substitute other greens such as spinach or chard using the same amount (ie: 2 cups of spinach instead of 2 cups kale).

Pasta with Greens & Tomato Sauce

(from eatingwell.com)

This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.

Pasta with Greens & Tomato Sauce Recipe

4 servings, 1 1/2 cups each

Active Time: 30 minutes

Total Time: 50 minute

INGREDIENTS

  • 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
  • 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1 28-ounce can diced tomatoes, (not drained)
  • 1/4 cup water
  • 8 ounces medium pasta shells, (3 cups)
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

PREPARATION

  1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
  2. Put a large pot of lightly salted water on to boil for cooking pasta.
  3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
  4. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
  5. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
  6. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
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