Pregnancy Recipe: Folic Acid

A crucial B vitamin (B9) for pregnant women, folic acid is especially important in the first trimester, as it can help prevent birth defects. See our article The 411 on Folic Acid for more information.

Not sure how you can pack in some extra folic acid? The Cradle nutritionist, Ashley Koff, RD, shares two recipes that feature ingredients rich in this essential nutrient.



In this version, Ashley substitutes lentils for standard garbanzo beans.

• 2 cups cooked lentils, rinsed and strained

• ¼ cup lemon infused olive oil

• Salt to taste

1. Place ingredients in a food processor.
2. Pulse to combine but not puree.

Makes 2-3 cups and can stay in the refrigerator for about five days.



Enjoy these spinach bites dipped in your favorite mustard or yogurt-based dressing, or add them to your favorite pasta sauce in place of meatballs.

• 1 16 oz. package frozen chopped spinach, defrosted and drained

• 3 cups Cheerios

• 3 eggs, DHA fortified

• Pinch of salt

1. Preheat oven to 375º F.
2. Lightly spray oil 2 cookie sheets.
3. Place all ingredients into the food processor.
4. Pulse until well combined (no visible Cheerios pieces).
5. Shape the mixture into 1 inch balls.
6. Arrange the balls on a large baking sheet. Bake for 15 to 20 minutes, until crispy on the outside.

Makes 10-15 servings (3 spinach bites per serving).