Portobello Mushroom and Spinach Saute with Chickpeas

    Pregnant women may suffer from reduced appetite so packing in tons of good nutrition in a small space is essential. This recipe for a quick and easy sauté offers tons of protein and folic acid.

    INGREDIENTSfoods to eat during pregnancy

    1 can of chick peas, drained and rinsed
    2 Portobello mushrooms, chopped
    2 tb olive oil
    ¼ to ½ tsp ground cumin
    2 cloves garlic, minced
    3 cups fresh baby spinach, washed
    1 lime, zested and halved
    1 pint grape tomatoes
    2 tb parsley, fresh and chopped

    DIRECTIONS

    1. Heat olive oil in a larger skillet over medium high heat.
    2. Pour chick peas and Portobello into the skillet
    3. Add cumin and garlic to chick peas.
    4. Cook chick peas for 10 minutes, stirring often to prevent garlic from burning.
    5. Add the spinach to the skillet.
    6. Squeeze lime juice into the skillet.
    7. Cook until the spinach wilts and reduces in size.
    8. In a bowl, toss tomatoes, parsley and lime zest.
    9. Serve spinach in bowls topped with tomato salsa.

    Nutritional Benefits: Protein, Calcium, Folic Acid, Fiber

    Category: Lunch, Dinner