|Uncooked couscous||1/3 cup|
|Olive oil||2 teaspoons|
|Small zucchini, cut into ¼ by ½-inch strips||1|
|Shredded carrots||½ cup|
|Small yellow onion, chopped||½|
|Fresh or thawed frozen corn kernels||½ cup|
|Freshly ground pepper to taste|
- Cook couscous according to package directions, omitting salt and fat. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
- Stir in corn and couscous, and cook until heated through. Season with salt and pepper.
3 vegetables; 1 starch; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Lentil Soup
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
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.
Chewing Gum After Surgery May Improve Digestive Tract Recovery
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children