Pregnant women share weekly recipes. The most important thing after pregnancy is the safety and health of the fetus. After all, it takes ten months to show the baby. During this period, pregnant women should pay attention to all kinds of foods and see how pregnant women share weekly recipes.

Weekly cookbook sharing for pregnant women 1 Weekly cookbook for pregnant women

First, pregnancy 1-4 weeks

When pregnant 1-4 weeks, the fetus is still in the shape of an embryo at this time, and the fetus at this time is very fragile, so it is necessary to supplement more nutrition in the daily diet. The food in this period is mainly nutritious as far as possible, and it is not suitable for spicy food. The food must be carefully cooked to ensure that the food is cooked, and protein can be supplemented a little more.

Recommended recipes for pregnant women 1-4 weeks: cold-mixed three-silk, yellow croaker soup, fried tofu with tomato, pickled crucian carp soup with sauerkraut, homemade pickled cucumber, roasted rape, sesame spinach, cold-mixed celery leaves, dry-roasted winter bamboo shoots, roasted eggplant, tremella mixed bean sprouts, stir-fried celery, orchid rape, roasted tofu balls and tofu-baked peanuts.

Second, 5-8 weeks pregnant

When a pregnant woman is pregnant for 5-8 weeks, it is probably the second month. At this time, various symptoms during pregnancy will pop up. What makes pregnant women particularly uncomfortable is morning sickness, dizziness, fatigue, lethargy, loss of appetite, abnormal appetite, etc. Some pregnant women will like acidic food. Many pregnant women can't eat anything at this time, and even vomit when they smell it, which leads to the phenomenon of reduced food intake, partial eclipse and picky eaters, which easily leads to dietary imbalance. Pregnant women should pay attention at this time, and must eat to supplement nutrition, otherwise it may affect the health of the fetus.

Recommended recipes for pregnant women who are pregnant for 5-8 weeks: hawthorn carp and egg soup, cold pork liver, spinach with sesame sauce, strawberry and mung bean porridge, stir-fried assorted vegetables, assorted fruit juice rice, bean kernel rice, creamy corn shoots, celery mixed with dried fragrant stems, sweet and sour cabbage (pregnant), stir-fried potatoes, fried leeks with bean sprouts, shredded apples, sweet and sour radish skins and celery mixed with silver buds.

Third, 9- 12 weeks pregnant

At 9- 12 weeks of pregnancy, some headache symptoms will gradually pass, but some pregnant women's symptoms may last for a long time, but they must persist. During this period, the body needs to supplement enough calories and protein, and various vitamins are indispensable, so it is necessary to eat more vegetables and fruits. This period is the period of fetal bone development, so it is necessary to supplement foods high in protein and calcium.

Recommended recipes for pregnant women at 9- 12 weeks of pregnancy: fish dumplings, fried shredded pork with bean sprouts, dried rice mixed with celery, fish-flavored liver slices, stewed pig's trotters with peanuts, fried tofu with shrimp oil, dry steamed carp, hot and sour squid rolls, fried rice with Toona sinensis eggs, fried spinach with shrimp, and egg yolk cauliflower soup.

Fourth, pregnancy 13- 16 weeks

Pregnancy 13- 16 weeks is a relatively stable period of time, and all kinds of pregnancy reactions will basically end, so many pregnant women begin to eat and drink, but be careful not to overeat. Eating too much does not mean it is a good thing. This period is the time for the rapid development of the fetus, which requires more nutrition, so pregnant women should take more nutrients such as protein, vegetable fat, calcium and vitamins.

Recommended recipes for pregnant women 13- 16 weeks: bean sprouts, sashimi, fried tripe with oil, millet flour cake, stewed beef soup, stewed Erdong, milk rice, papaya mutton soup, moo shu pork, boiled eggs, roasted duck liver and stewed tofu with shrimp.

Five, pregnancy 17-20 weeks

The fetus is in a period of stable development during the 0/7-20 weeks of pregnancy, so all pregnant women have to do is supplement nutrition, pay attention to a balanced diet every day, eat vegetables, fruits and meat, and don't be picky eaters or overeat.

Recommended recipes for pregnant women 17-20 weeks: scrambled eggs with green peppers, sweet and sour fish rolls, lotus bean curd, roasted rape with dried rice, duck wonton, pork chop with honey sauce, longan porridge, braised fish lips with three fresh ingredients, eight-treasure porridge, walnut rice porridge, black glutinous rice porridge and pea porridge.

Six, pregnant 2 1-24 weeks.

After 2 1-24 weeks of pregnancy, the pregnant woman's stomach will become bigger sharply, and her figure may be out of shape. However, at this time, the fetus is in a period of rapid development, so it is necessary to supplement nutrition properly, and don't eat less or not because of fear of body shape loss. In addition, daily vitamin intake should be supplemented, so as to ensure all kinds of nutrients needed for fetal development.

Recommended recipes for pregnant women at 2 1-24 weeks' gestation: shredded fried eel, assorted yuba, shredded celery eel, dried mushrooms, fried celery with peanuts, scrambled eggs with leeks, stir-fried shredded eel, shredded whitebait and green beans, fried shrimp balls with peach kernel and ham, shredded radish soup with shrimp skin, cabbage and broad bean soup, and lotus seed longan soup.

Seven, 25-28 weeks pregnant.

25-28 weeks of pregnancy is the stage of fetal brain development. Pregnant women need to supplement a lot of calories and protein, and can appropriately supplement some nutrients such as cod liver oil to ensure the healthy development of fetal brain. Pregnant women need to pay special attention to food hygiene at this time, and try not to eat out. It is best to cook at home to ensure food safety.

Recommended recipes for pregnant women who are pregnant for 7 months: roasted quail eggs with mushrooms, coral cabbage, fried rape with pork liver, duck blood bean curd soup, fried pork loin with peach kernel, beef in clay pot, sweet lotus root glutinous rice porridge, shredded potatoes and green peppers, and Dongpo bean curd.

Eight, 29-32 weeks pregnant

After 29-32 weeks of pregnancy, the stomach is basically very big, and then the pregnant woman's stomach may be affected by the placenta, which will lead to a decrease in appetite or a feeling of nausea. Pregnant women should supplement nutrition as much as possible, eat more meals a day and take various nutrients in a balanced way to prevent obesity and stunting.

During this month, the fetus began to store fat in the liver and under the skin. At this time, if the carbohydrate intake is insufficient, it will lead to the decomposition and mobilization of protein and fat in the mother, which is easy to cause protein deficiency and ketoacidosis. All kinds of fish, shrimp, chicken, eggs, milk and bean products can all be of high quality in protein.

Recommended recipes for pregnant women who are pregnant for 29-32 weeks: Chinese cabbage with sesame sauce, walnut honey, stewed cabbage with bamboo shoots, fried pumpkin with sardines, fried asparagus with cream, fried fish strips with shepherd's purse, cuttlefish and peanut sparerib soup, shredded pork noodle soup with cabbage, and fried day lily with black fungus.

Nine, 33-36 weeks pregnant

During the 33-36 weeks of pregnancy, it is necessary to supplement vitamins and enough iron and calcium. Thiamine (vitamin B 1) is the most important water-soluble vitamin. If thiamine is insufficient this month, it is easy to cause vomiting, burnout and fatigue, and it can also affect uterine contraction during delivery, prolong the labor process and make delivery difficult. Thiamine can be taken from meat, grains and bean products.

Recommended recipes for pregnant women who are pregnant for 9 months: salted duck liver, carrot sirloin rice, lemon duck liver, beef porridge, winter melon mutton soup, casserole Huaishan black chicken soup, doll dish cuttlefish soup, lentil brown sugar porridge, leek egg pot stickers.

Ten, 37-40 weeks pregnant.

In the last stage, pregnant women neglect their diet because of their psychological stress. Many pregnant women will have a fear of the delivery process and feel that the waiting days are particularly long. At this time, their families should help pregnant women adjust their mood and cook some foods that pregnant women like to eat to alleviate their psychological pressure.

Recommended recipes for pregnant women who are pregnant for 37-40 weeks: milk oatmeal porridge, medlar stewed black-bone chicken, seaweed beef, hot kidney flower, home-cooked braised hairtail, carp soup, purple amaranth porridge, old pigeon soup and eel trotters.

Weekly Recipe Sharing for Pregnant Women 2 What do pregnant women eat with iron supplements?

Iron is an essential substance for human body, and it is a necessity for producing heme and promoting vitamin B metabolism. Pregnant women's demand for iron will continue to increase because of the growth and development needs of the fetus. During pregnancy, iron supplementation is needed to supply the baby's development, so iron supplementation is very important.

1, eat more iron-rich food.

From pre-pregnancy and at the beginning of pregnancy, we should pay attention to eating more iron-rich foods such as lean meat, poultry, animal liver and blood (duck blood, pig blood) and eggs. Bean products also contain more iron, and the absorption rate of intestines is also high, so attention should be paid to intake. Eat pasta as the staple food. Pasta contains more iron than rice, and its intestinal absorption is better than rice.

2. Eat more foods that help iron absorption.

Fruits and vegetables can not only supplement iron, but also contain vitamin C, which can promote the absorption of iron in the intestine. Therefore, while eating iron-rich foods, it is best to eat more fruits and vegetables together, which also has a good iron supplement effect. It is best for expectant mothers to eat eggs and meat at the same time to improve the utilization rate of iron in eggs. Or eggs and tomatoes are eaten at the same time. Vitamin C in tomatoes can improve the iron absorption rate.

3. Use iron cookers to cook meals.

When cooking, try to use iron pots and shovels. When cooking food, these traditional cookers will produce some small pieces of iron chips and dissolve them in food to form soluble iron salts, which will easily make the intestines absorb iron.

4. Eat more foods rich in folic acid.

Take folic acid supplements from the third month before pregnancy until the third month after pregnancy. Pay attention to eating foods rich in folic acid, such as liver, kidney, green leafy vegetables, fish, eggs, cereals, bean products and nuts. Moreover, when cooking, be careful not to have too high a temperature or cook for too long.

5, ferrous lactate iron supplements

In the second and third trimester of pregnancy, many pregnant women who didn't pay attention to anemia began to worry. At the early stage, they thought anemia was a trivial matter and didn't improve it. It was not until the anemia became serious in the second and third trimester that they began to be nervous, and the food supplement was too slow to take effect. At this time, it is necessary to take the third-generation ferrous lactate iron tablet to improve it quickly, but it must be taken on time and in quantity. Generally, it will be effective after a course of treatment.

Several nutritional iron supplementation recipes for pregnant women

Fried celery with shredded beef

Ingredients: 250g of lean beef, celery100g, onion10g, proper salt, 2g of monosodium glutamate, 20g of cooking wine, 5g of soy sauce, 30g of broth, 30g of water starch and 0/0g of oil/kloc-0.

Practice: Wash beef, cut it into shreds, put it in a bowl, add refined salt, water starch and cooking wine and mix well. Remove leaves and roots from celery, wash it, cut it into 5 cm long pieces, scald it with boiling water, take it out and drain it.

Add oil to the pan and cook until it is half done. Remove the shredded beef and drain.

Heat the oil at the bottom of the original pot to 70% maturity, stir-fry the celery and onion, and add cooking wine, soy sauce, refined salt and broth to boil.

Thicken the starch with water, stir-fry the shredded beef until the juice is thick, and take out the pot.

Mushroom jujube bean soup

Ingredients: Auricularia auricula15g, 50g of soybeans, 0/5g of red dates/Kloc-0, and proper amount of refined salt.

Practice: Wash black fungus, soybeans and red dates separately and add water to rise.

Then put them together in a pot, add appropriate amount of water, simmer until cooked and rotten, and season with salt.

Braised tofu with auricularia auricula

Ingredients: 200g tofu, 50g water-borne fungus.

Chopped green onion10g, shredded ginger 5g, refined salt 4g, broth 50g and oil15g.

Practice: Cut tofu into pieces 2 cm long, 1 cm wide and 0.6 cm thick.

Wash the fungus and tear it into small flowers.

Add oil to the pot and cook until it is half done, add chopped green onion and shredded ginger, stir-fry until fragrant, add tofu slices, fungus, refined salt, broth, and simmer for 10 minute, then take out the pot and plate.