Recipes for Gestational Diabetes

pork chops with peaches

With my “geriatric” pregnancy, I was closely monitored along with borderline gestational diabetes. I had to see a nutritionist and moniter my diet even though I didn’t eat any desserts nor had any cravings and was exercising regularly like pre-pregnancy.

Here are some recipes that I contributed to SassyMama Hong Kong.

I highly recommend the Miso glazed pork chops with peaches/nectarines that I still make today.

Miso Glazed Pork Chops With Nectarines Or Peaches

This is ideal for when it is summer and stone fruits are in season. I was inspired by adapting an FT Weekend recipe. This recipe serves two and is easy to put together for a quick meal with a friend who drops in unexpectedly.

Ingredients:

2 large pork chops, each about 200g
2 peaches or nectarines, cut into quarters
A pinch of sea salt
Freshly ground black pepper
2 to 3 sprigs of rosemary
Mix all together to marinate for about 30 minutes.

For the Miso glaze:

60g white miso paste
1 tbsp of apple cider vinegar
1 tbsp of soy sauce
1 peach/nectarine peeled and smashed

Directions:

  1. Mix together ingredients for Miso glaze and set aside.
  2. Combine all other ingredients and marinate for around 30 minutes.
  3. Heat your pan or skillet. Place the rosemary in the pan and then the peaches/nectarines to char them a little. Remove them onto a plate, leaving the rosemary.
  4. Place pork chops in the pan to cook. Spoon the miso glaze over and flip the chops – about 3 minutes each side. Repeat the miso glaze on either size.
  5. Cook for another 3 to 5 minutes and add the charred peaches/nectarines back in the pan.
  6. Cover in a foil and let it rest for 10 minutes before serving.

Another favourite:

Baked Squash With Minced Turkey And Mixed Vegetables

This simple recipe packs in protein, vitamins and fibre and keeps you satiated, with an hour of preparation time. This particular recipe serves one, so it’s ideal for when you are home alone and want to pamper yourself with a good meal.

Ingredients:

Half a medium-size squash
1 shallot
250g minced turkey
80g mixed frozen vegetables
Olive oil
Salt and pepper
Mozzarella cheese (grated)
Sprigs of coriander and parsley for garnish (optional)

Directions:

  1. Preheat oven to 200ºC.
  2. Hollow out half a squash.
  3. Dice the shallot and squash (small cubes) and lightly stir fry with olive oil.
  4. Add in the minced turkey and frozen vegetables. Add salt and pepper to taste.
  5. Spoon the mixture into the hollow squash, sprinkle on top some mozzarella cheese before popping into the oven to bake for 15 minutes at 200ºC.
  6. Garnish with coriander and parsley if you wish and it’s ready to serve.
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