Check out my review of The Foodie Physician’s Natural Pregnancy Cookbook!
Dear Mom and Dad,
NO, I’m NOT trying to tell you anything…except that this cookbook is FANTASTIC even if you’re NOT pregnant!
When Sonali, over at The Foodie Physician, invited me to share her new cookbook with you guys, I of course said YES, YES, YES, because, well…
- Have you seen her blog?! The doc knows how to cook!
- I was in medical school and LOVE that physicians are FINALLY into the food = medicine mindset.
- I’m obsessed with cookbooks, so how could I say no?! And share a recipe with ya’ll that is not mine!
Someone recently asked me if all of my recipes on my blog are mine and I quickly responded, “OF COURSE,” because, well, until now they are. But when a blogging bud puts out a new, beautiful, well-written, informative cookbook, it’s time to share a recipe that is not written by moi.
But first, the book! The first few chapters of Sonali’s Natural Pregnancy Cookbook detail the deets of how to eat/what to eat/why to eat when pregnant. If you’re not pregnant you can skip over this part and (maybe?) save it for later, but if you are preggers, this section is a MUST READ! Sonali demystifies SO many food-related questions you may have when pregnant or trying to become pregnant…
Can I eat fish? What about canned tuna? What about sushi?
Can I drink alcohol?
Can I drink coffee?
Pick up a copy of the book and find out!
As someone with a nutrition-focused interest in maternal and pre-natal nutrition, I LOVE that she uses science-backed research to give you ALL the information you need to know!
And then she has over 125 recipes that are all pregnancy-approved. Or just healthy recipes that you should make pronto if you’re not pregnant! Her recipes are simple and easy to follow, plus Sonali details why you should eat each and every recipe for your best health!
The dietitian (to be), blogger and amateur chef in me all jump on board with this book!
And if you need proof, it’s in the pudding Salmon Oreganata!
Sonali originally shared this recipe on her blog, but it’s also in the book because it’s THAT good. I made it the other week and ate leftovers for days (#cookingfor1problems).
Unfortunately, it was cloudy, and I took awful pictures…
…but it was still delicious and you should definitely make this recipe to get your fill of omega 3s!
- ½ cup whole wheat panko breadcrumbs
- 1 clove garlic, minced
- 1 ½ tablespoons chopped parsley
- ¾ teaspoon dried oregano
- Zest of 1 lemon
- Salt and pepper
- 1 tablespoon olive oil
- 4 salmon fillets (4-6 ounces each)
- Lemon wedges for serving
- Preheat oven to 400 degrees F.
- Mix the breadcrumbs, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt and olive oil together in a bowl.
- Place the salmon fillets on a greased baking sheet or in an oven-safe skillet (cast-iron works well). Season them with salt and pepper. Spoon the topping evenly on top.
- Bake in the oven 10-12 minutes or until salmon is cooked through. Squeeze a generous amount of lemon juice on top before serving.
Congrats Sonali! Your book is BEAUTIFUL!