Lactose Free Recipes for the Second Trimester of Pregnancy
The goal of any mother is to ensure her baby receives the nutrients necessary for proper growth. These lactose free recipes for the second trimester of pregnancy will help you achieve this goal.
A healthy and balanced diet
A healthy and balanced diet is an ideal way to enjoy a successful pregnancy. As pregnancy progresses, the baby’s nutritional needs change. Proteins, vitamins and minerals are required every month for the baby to achieve optimal development.
More calories every month
From the fourth month of pregnancy and onwards, pregnant mothers should increase their caloric intake by about 350 calories per day until they reach 2,500 per day. A diet rich in proteins, fats and carbohydrates is recommended to achieve this.
Lactose free recipes for the second trimester of pregnancy will help you reach this goal. They contain calcium, iron, iodine, omega 3s, Vitamins A and C, and fiber to guarantee the necessary nutrients for the fetus.
The type of food and the amounts that must be ingested play an important role in the control of pregnancy. An increase in weight of between two and three pounds per month is recommended, with a maximum of between 20 and 25 pounds at the end of the gestation period.
Lactose free recipes for the second trimester of pregnancy
For women with lactose intolerance, the recipes we propose below are ideal during the second trimester of pregnancy. In addition, they can be enjoyed by the whole family.
Sautéed broccoli and asparagus for two
Broccoli has a delicate flavor and is very versatile in the kitchen, so it goes well in many recipes.
- 4 broccoli heads
- 12 asparagus stalks
- 3.5 oz cooked pork
- 1 tbsp virgin olive oil
- 1/2 cup water
- pinch of salt
- Chop up the cooked pork and brown it in a pan with olive oil. Then, add the asparagus, chopped into small pieces. Set aside the buds.
- Chop and add the broccoli florets to the pan, along with the water and salt.
- Increase the heat. Once it boils, cover and let cook for three or four minutes.
- At this time, add the asparagus buds and sauté for two minutes.
- The dish is ready to serve along with a serving of bread and fruit for a nutritious dinner.
Norwegian salmon “marmitako” for four people
- 1 chive
- 1/2 red pepper
- 3 medium potatoes
- 2 filets of Norwegian salmon
- 2 tbsp tomato sauce
- Fish stock
- For the base of the stew, cut the onion and pepper into small pieces and cook over low heat. Add the potatoes and tomato sauce and mix well so that all ingredients are combined.
- Add the fish stock until it covers the mixture. Let it cook over low heat for 20 minutes or until the potatoes can be easily split.
- Carefully remove the potatoes and crush the rest of the sauce. Then, add the potatoes again along with the cubed salmon. If the mixture is thick, you can add a little more broth.
- Let it cook for 2 or 3 more minutes so that the salmon is juicy. Remove from heat and serve while it’s still hot, accompanied by a delicious light salad.
Chicken tacos in orange and soy sauce for three people
- 2 oranges
- 2 chicken breasts
- 2 cloves garlic
- Fresh thyme
- 2 tbsp sugar
- Squeeze one orange into a saucepan and add the grated skin. Cut the other orange into thin slices and put them in the pan for one minute on each side or until golden brown. Set them aside for the presentation.
- Place the chicken breasts in a frying pan on high heat so that they brown quickly. They shouldn’t be cooked inside or dried. Set them aside in a warm place.
- Add the cloves of unpeeled garlic, as well as the sugar and soy sauce, to the pan with the orange juice. Let it boil for four or five minutes and then add the chicken breasts.
- Cook for about three minutes. Finally, add the thyme and cook everything for a minute.
- Serve each serving with three or four of the previously prepared orange slices and accompanied with bread and a green salad.
These lactose free recipes for the second trimester of pregnancy provide the nutrients necessary for your baby’s healthy development. In addition, they strengthen the mother’s body for the demands of the beautiful experience of motherhood.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Vanduchova A., Azenbacher P., Anzenbacherova E., Isothiocyanate from broccoli, sulforaphane, and its properties. J Med Food, 2019. 22 (2): 121-126.
- Carr AC., Maggini S., Vitamin C and immune function. Nutrients, 2017.