GLUTEN-FREE (OPT): VEGETARIAN (OPT) SERVES 2 AS MAIN MEAL
CARBOHYDRATE 22g PROTEIN 33g FAT 26g
1 1/2 tablespoons sesame oil
200g chicken mince (use tofu for VG option)
4cm ginger, finely grated
1 garlic clove, finely diced
2 cups (175g) button mushrooms, finely chopped
3 large free-range eggs
1⁄4 cup (80ml) cold water
2 cups (approx 180g) savoy cabbage, finely shredded
1 medium (180g) carrot, trimmed and grated
2 small (200g) brown onions, sliced into thin rounds
Spring onions, sliced
Soy sauce or Tamari
Toasted Sesame seeds
Fresh coriander and mint
Mayonnaise (egg-free or commercial/shelf-stable)
Heat a frypan on medium heat and add a drizzle of sesame oil. Add chicken mince, and brown off, breaking up the chunks of the mince whilst cooking.
Once the chicken is browned, add mushrooms, ginger and garlic and cook, stirring for another 5 minutes. Transfer to a bowl and set aside to cool.
Add onions to the pan with a touch of olive oil and caramelise on low heat until golden and crispy, then transfer to a bowl and set aside.
Crack eggs into a large mixing bowl and add water. Stir in cooled chicken mixture, add shredded cabbage and grated carrot and mix.
Heat the pan on medium to high heat, and add some sesame oil. Ladle mixture into pan, creating pancakes approximately 1cm thick.
Cook for about 3 minutes on each side. Serve pancakes topped with a drizzle of tamari or soy sauce, fresh herbs, caramelised onion and a dollop of pregnancy-safe mayonnaise if desired.
Check out Day One Fertility’s Gestational Diabetes Guide which contains tips on supplements, further detailed dietary advice and a 7-day meal plan. By following these guidelines, you can help ensure a healthy pregnancy for both you and your baby.
By Brittany Darling, Nutritionist Day One Fertility.