Healthy Recipes

Cannery Row Soup
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Servings: 8
Ingredients and Preparation
Ingredients Measures
Varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes 2 pounds
Olive oil 2 tablespoons
Garlic clove, minced 1
Carrots, cut in thin strips 3
Celery, sliced 2 cups
Onion, chopped ½ cup
Green peppers, chopped ¼ cup
Whole tomatoes, cut up, with liquid 1 can (28 ounces)
Clam juice 1 cup
Dried thyme, crushed ¼ teaspoon
Dried basil, crushed ¼ teaspoon
Black pepper 1/8 teaspoon
Fresh parsley, minced ¼ cup


Directions
  1. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
  2. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
  3. Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.

Nutrition Facts
Serving Size 1 cup
Calories 170
Total Fat 5 g
Saturated Fat less than 1 g
Cholesterol 56 mg
Sodium 380 mg
Potassium 710 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Protein 22 mg
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June 2015

A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.

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