September 01, 2010
In our September–October 2010 issue we published Francie Healey's "Protein Power for Pregnancy," which features recipes for nutritious meals sure to fill the hungry mother-to-be. We decided to whip up these dishes for ourselves, then have a staff lunch. Here’s what some members of the Mothering crew thought of each other’s cooking:
CANDACE: Lively flavor. I needed blander food when I was pregnant—I was very queasy—but this tastes delicious to me now!
SARAH: I love this soup. The flavor is just right—not too strong—and it’s pleasantly creamy. I especially love the pairing of cilantro and lime. I am definitely making this as my first course at Thanksgiving.
SIMONE: You had me at the name! Delicious. The carrot and lime are yummy—add in the coconut and the deal is sealed!
MELISSA: My favorite. Coconut creaminess, mixed with sweet carrot and the just the right amount of curry kick, makes this dish irresistible!
CANDACE: Such good comfort food. They taste incredibly healthy and savory—wonderful textures.
SIMONE: I love the idea of putting sweet potato in with the cakes—really yummy, but also helps with keeping them together.
SARAH: These cakes are truly comforting. Salmon is so healthy—and flaxseed, too. I can eat these and feel good about it.
MELISSA: Thanks to the sweet potato, these are surprisingly sweet. A hearty, substantial main course.
CANDACE: Great mix of textures and flavors—light and fluffy. A great way to get your veggies and protein.
SIMONE: Yummy yummy! I love the crunch of the veggies. I think I could even get the kids to eat it.
SARAH: The toasted pumpkin seeds add something really special to this dish. It’s light, crunchy, and soooo tasty!
MELISSA: A delicate mixture of mellow flavors, and the goat cheese brings it all together to make the dish very satisfying.