A perfect recipe for pregnant women this summer!
Delicious, simple, quick and healthy!

Ingredients (serves 2) :

• 1 jar of organic chickpeas (350g net)
• 1 jar of organic kidney beans (350g net)
• 1 jar organic sweet corn kernels (340g net)
• 1 organic bell bell pepper, peeled
• 2 large organic cooked beets (peeled)
• 1 organic avocado
• Sunflower/ sesame/ pumpkin/chia seeds
• Olive oil/vinaigrette

Recipe:

1. Preheat oven to 180 degrees.
2. Cut bell pepper in half, peel and hollow out. Place in the oven for 15 minutes.
3. Drain and rinse the chickpeas and kidney beans. Place in a large salad bowl.
4. Drain the corn and add to the bowl.
5. Dice the cooked, peeled beet and add to the salad bowl.
6. Dice the avocado and add to the salad bowl.
7. Once the bell pepper is cooked, dice it and add to the salad.
8. Season and decorate your salad with plenty of seeds.

Enjoy your meal! 

A little extra : Seeds are excellent sources of protein and fiber, as well as minerals and vitamins. Sesame seeds are an excellent source of calcium and magnesium. Sunflower seeds are rich in vitamin E and selenium. Pumpkin seeds are rich in manganese and phosphorus. Chia seeds are rich in omega-3. The benefits are numerous. Remember to add them, in small quantities, to your salads, soups, toast or simply nibble on them when you're feeling peckish!

Lauriane Frichment
Nutrition Coach
NutriFamily Coach

To help you prepare for your pregnancy, discover our pregnancy articles in collaboration with Medisupport.