When women are looking for advice on nutrition, the medical part is always at the forefront but sometimes they’re just looking for some inspiration. The conflicting lists of ‘do’s’ and ‘don’ts’ when it comes to what you can eat can be very uninspiring for those who want something healthy for themselves and baby.

Just because you’re pregnant, it doesn’t mean the meals need be boring – I would say, far from it! My recipes are not only quick, easy and nutritious but also designed to be enjoyed.

SERVES 4

INGREDIENTS

• 225g wholegrain rice
• 4 spring onions, finely sliced
• 2 large tomatoes, cut into small cubes
• 250g raw (or pre-cooked) peeled king prawns
• (optional) 5 slices of jalapeno pepper (from a jar, no added sugar), roughly chopped
• ½ tsp powdered chili
• ½ tsp powdered cayenne pepper
• 1 tsp ground cumin
• ½ bunch of parsley, finely chopped
• ½ bunch of chives, finely chopped
• 1 tsp rapeseed oil
• A pinch of salt

TO SERVE

• 1 lemon, cut into 4 wedges

METHOD

• 1. Cook the rice according to the packets instructions.
• 2. 5 minutes before the rice is ready, put 1 tsp of oil in a medium frying pan over a high heat. Once hot, add the raw or precooked prawns, slices of jalapeno (if using), chilli, cayenne and cumin, along with a pinch of salt.
• 3. Cook for a couple of minutes, stirring regularly, until they turn pink and are cooked through (if you are using raw prawns) or until they are piping hot inside.
• 4. When the rice is finished, drain it and then add the sliced spring onions and the chopped tomato, stir a little then tip the cooked prawns in with the rice, stirring again.
• 5. Sprinkle on the parsley and chives and serve with a lemon wedge.

This recipe is from a selection of new pregnancy recipes developed by Lorraine Pascale for Aptaclub’s Eating For 2 online resource.