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Mothering › Recipes › Staff Taste Test for Peggy's Kitchen "Protein Power for Pregnancy" Sept/Oct 2010

Staff Taste Test for Peggy's Kitchen "Protein Power for Pregnancy" Sept/Oct 2010

September 01, 2010
Web Exclusive


Melyssa Holik CookingIn 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:


COCONUT CARROT SOUP cooked by Managing Editor Melissa Chianta

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!



SALMON AND SWEET POTATO CAKES cooked by Fulfillment Manager Sarah Patamia

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.



QUINOA PILAF cooked by Features Editor Candace Walsh

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.

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Mothering › Recipes › Staff Taste Test for Peggy's Kitchen "Protein Power for Pregnancy" Sept/Oct 2010