This recipe contains advertorial brought to you in association with Aptaclub.
Breakfast has always been the one meal of the day that I’ve found the most difficult to make nutritious, delicious and quick (so that I can stay in bed just that little bit longer). Luckily for me I felt my best during the morning when pregnant, although I know for so many of you this could be the worst time of day so I suggest using this recipe for the time that suits you. There’s nothing wrong with breakfast for lunch!
I’m so excited to introduce you to a free online website called Aptaclub. Their Eating for 2 campaign gives you the tools you need to maintain a nutritionally balanced diet whilst pregnant, something I know can become harder during the winter festive months. For years there has been a big misconception that you should eat for two during pregnancy and while there is nothing wrong with enjoying yourself now and again, you actually barely need to increase your calories until the very last trimester. Even then, it’s usually around 200 to 300 calories per day, not the whopping 21,960 extra calories that 23% of women wrongly think they should be consuming during the full 9 months.
Studies have shown that 63% of women are confused by the dietary advice given during pregnancy, with 46% saying the advice is conflicting and 21% admitting they didn’t realise your diet can have on your babies future immunity.
This campaign has also been supported by celebrity chef, and someone I’m lucky to call a friend, Lorraine Pascal. She’s created seven new recipes that have been nutritionally tailored for your pregnancy and this is the second of the two recipes I wanted to share with you.
- 1 Medium Courgette
- 150g Tinned Sweetcorn
- 6 Eggs
- 50g Flour
- 20g Spring Onion
- 1/2 tsp Chilli
- 1/2 tsp Paprika
- 1/4 tbsp Salt
- 1 tsp Olive Oil
- 1 Lemon
- 120ml Creme Fraiche
- 2 tbsp Chives
Recipe: Prep time 10 minutes, Cook time: 20 minutes, Serves: 4
To begin, trim the ends of your courgette and then grate, squeezing out the excess water before putting into a large bowl. Slice your spring onion and mix into the bowl with two eggs, the flour, chilli, paprika and lemon. Heat up your frying pan and add a spoonful of your batter, flatten it with the back of a spoon to ensure even thickness and leave to cook until golden brown on both sides, once cooked pop to one side. In a small bowl mix your creme fraiche, lemon and chopped chives. Finally using a large saucepan cook 4 poached eggs or fry them depending on how you like your eggs and serve on top of your fritters. Enjoy!
What have you struggled with most when it comes to eating for two? I’d love to hear your go-to breakfast recipes so please pop them in the comments below!