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7 delicious recipes for mamas with gestational diabetes

What to eat when it eat feels like you can't eat anything.

gestational diabetes recipes
@alinabuzunova/Twenty20

If you've been diagnosed with gestational diabetes, chances are feeling scared. Not only is the diagnosis itself a tough one to receive, there's also the matter of making those lifestyle modifications that will help you manage the condition for the duration of your pregnancy.

But rest assured, mama: Mothers everywhere can (and do!) lead healthy pregnancies that produce very healthy babies after a gestational diabetes diagnosis. The key is management—and much of that happens through what you eat.

"In general, you want to avoid foods that have a high glycemic index such as white rice, white potatoes, white pasta, juice and soda. These can cause really high elevations in your blood sugar one hour after consumption," says Brittany Robles, MD, an OB-GYN. "You will have to experiment with the types of food your body can tolerate, but you should eat whole grains like brown rice, farro, quinoa, whole wheat bread, lean meats like chicken and turkey, leafy green vegetables [and] nuts."

Of course, changing up your diet is never easy, especially when you're pregnant. Cravings are real. So are food aversions. And while it may be tempting to eschew the stuff that makes your tummy turn (like broccoli and chicken) in favor of those that sound even more amazing than usual (ice cream, ice cream and more ice cream!), eating a protein-rich, fiber-fueled diet that's low in sugar is so important.


The good news? We've rounded up some delicious, healthy gestational diabetes recipes:

Spicy tomato parmesan stuffed spaghetti squash

halfbakedharvest.com

Serves: 6

Total time: 55 minutes

Ingredients:

Instructions:
  1. Preheat the oven to 425 degrees F.
  2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place one garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.
  4. In a blender or food processor, combine the roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel and onion powder. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto.
  5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.
  6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.

Recipe and photo by Half Baked Harvest

Low-carb cacio e pepe brussels sprouts

skinnytaste.com

Serves: 6

Total time: 25 minutes

Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 11/2 tsp freshly ground pepper
  • Crushed red pepper flakes
  • 14 oz shredded Brussels sprouts, see Note
  • 1 tsp kosher salt
  • 1 1/4 cups freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans, roughly chopped
Instructions:
  1. In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
  2. Add the brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
  3. Season with the salt, and cook until the brussels sprouts just begin to char, about 2 minutes.
  4. Remove the skillet from the heat and add the parmesan, lemon zest, and hazelnuts.
  5. Serve warm, topped with more fresh parmesan, if desired.
Photo and recipe by: Skinny Taste

Pasta-free pizza casserole

i2.wp.com

Serves: 6

Total time: 40 minutes

Ingredients:

  • 1 large eggplant
  • 1 large red onion
  • 1 large yellow squash
  • 1 large zucchini
  • 1 large red bell pepper
  • 11/2 tbsp extra virgin olive oil
  • 12 oz ground Italian sausage (I used Johnsonville mild)
  • 1 cup ricotta cheese
  • 13/4 cup marinara sauce (jarred)
  • 1/2 cup grated parmesan cheese
  • 11/2 cup shredded mozzarella cheese
Instructions:
  1. Preheat the oven to 400°F and place a rack on the middle settings in the oven.
  2. Chop the eggplant, onion, squash, zucchini and bell pepper into 1 to 11/2-inch pieces. Place them into a large bowl and pour in the olive oil. Stir the vegetables until they're coated in the oil and transfer them to the casserole dish or baking pan, laying evenly in one layer. Place the pan in the middle of the oven and roast for 20 minutes.
  3. Meanwhile, in a medium to large skillet on medium-low heat, cook the sausage on the stove. It's best no to break the sausage all the way down; instead, as the sausage cooks, cut it into 1-inch thick chunks.
  4. Mix the ricotta and 1 cup of the marinara sauce together in bowl and set aside.
  5. Remove the vegetables from the oven and add the sausage evenly throughout the vegetables.Pour the marinara mixture into the casserole, then pour the remaining marinara into the gaps where there's no marinara mixture.Sprinkle the Parmesan and mozzarella cheeses evenly on top.
  6. Place the pan back in the oven on the middle rack for 5 to 10 minutes, until the cheese is fully melted. Broil on high for the last 5 minutes to make the cheese brown and bubbly.
Photo and recipe by: The Gestational Diabetic

Cauliflower fried rice

onceuponachef.com

Serves: 4

Total time: 30 minutes

Ingredients:

  • Vegetable oil
  • 2 large eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 tbsp finely chopped fresh ginger, from a 1-inch knob
  • 1 head of cauliflower (or 2 pounds ready to cook' cauliflower)
  • 4-5 tbsp soy sauce (use gluten-free if needed)
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp sugar
  • 1 cup frozen peas and carrots
  • 1 tsp rice vinegar
  • 1 tsp Asian/toasted sesame oil
  • 1/4 cup chopped cashews or peanuts (optional)
Instructions:
  1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. Skip this step if using 'ready to cook' cauliflower rice.
  2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
  3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Photo and recipe by: Once Upon a Chef

No bake peanut butter nuggets

imagesvc.meredithcorp.io

Serves: 30

Total time: 1 hour, 15 minutes

Ingredients:

  • 1/2cup natural peanut butter
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup unsweetened flaked coconut
  • 1/3 cup rolled oats
  • 1/2 tsp ground cinnamon
  • 1/4 cup wheat germ
  • 1/4 cup unsweetened apple juice concentrate, thawed

Instructions:

  1. Combine peanut butter, milk powder and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
  2. Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.
Photo and recipe by: All Recipes

Flourless banana nut pancakes

skinnytaste.com

Serves: 1

Total time: 15 minutes

Ingredients:

  • 1 medium ripe banana, the riper the better
  • 2 tbsp quick oats*
  • 1 large egg, beaten
  • 2 tbsp chopped pecans

Instructions:

  1. Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
  2. Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
  3. Top with 1 teaspoon of your favorite syrup or honey if desired.
Photo and recipe by: Skinny Taste

Southwestern-style sweet potatoes

imagesvc.meredithcorp.io

Serves: 4

Total time: 30 minutes

Ingredients:

  • 3 small tomatillos, husks removed
  • 3 garlic cloves, unpeeled
  • 1 small jalapeño (about 1 1/2 oz)
  • 1 (15 oz) can unsalted black beans, rinsed and drained
  • 1/2 cup cooked quinoa
  • 1 1/2 tbsp fresh lime juice
  • 1 tsp chopped fresh oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt, divided
  • 4 (8 oz) sweet potatoes
  • 1/4 cup chopped white onion
  • 2 tbsp chopped fresh cilantro
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 ounce Cotija cheese, crumbled (about 1/4 cup)
  • 1 tsp hot sauce
  • Fresh cilantro leaves (optional)
  • Thinly sliced white onion (optional)
Instructions:
  1. Preheat broiler to low with oven rack 6 inches from heat. Place tomatillos, garlic, and jalapeño on a rimmed baking sheet. Broil until well browned, 15 to 18 minutes, flipping vegetables halfway through broiling. Let cool 5 minutes. Remove and discard jalapeño stem and garlic skins.
  2. Stir together beans, quinoa, lime juice, oregano, cumin, and 1/4 teaspoon salt in a medium bowl; set aside.
  3. Prick potatoes all over with a fork. Place on a microwave-safe plate and microwave at high until just tender, 10 to 12 minutes. Pulse broiled tomatillo, garlic, and jalapeño in a food processor 4 times. Transfer to a bowl; stir in chopped onion, chopped cilantro, and remaining 1/4 teaspoon salt.
  4. Stir together yogurt and cheese in a bowl. Split potatoes lengthwise; fluff flesh with a fork. Top evenly with bean mixture, tomatillo salsa, and yogurt mixture. Drizzle evenly with hot sauce. Top with cilantro leaves and onion slices, if desired.
Photo and recipe by: Cooking Light

These are only the vitamins I give my children and here's why

It's hard to say who loves these more—my kids or me.

When I became a mama five years ago, I didn't put too much thought into whether my son was getting the right vitamins and minerals. From breastfeeding to steaming and pureeing his first bites of solid food, I was confident I was giving him everything to support his growth and development.

But then the toddler years—and the suddenly picky palate that accompanied them—came along. Between that challenge and two additional children in the mix… well, I knew my oldest son's eating plan was falling short in some vitamin and mineral categories.

I also knew how quickly he was growing, so I wanted to make sure he was getting the nutrients he needed (even on those days when he said "no, thank you" to any veggie I offered).

So when I discovered the new line of children's supplements from Nature's Way®, it felt like a serious weight off my chest. Thanks to supplements that support my children's musculoskeletal growth, their brain function, their immune systems, their eyes and more, I'm taken back to that simpler time when I was so confident my kids' vitamin needs were met.*

It wasn't just the variety of supplements offered by Nature's Way that won me over: As a vegetarian mama, I'm the picky one in the family when it comes to scanning labels and making sure they meet our standards. The trick is that most gummy vitamins are made with gelatin, which is not vegetarian friendly.

But just like the other offerings from Nature's Way that I've already come to know and love, the children's supplement line is held to a high standard. That means there's no high-fructose corn syrup, gelatin or common allergens to be found in the supplements. The best part? My two oldest kids ensure we never miss their daily vitamins—they are so in love with the gummy flavors, which include tropical fruit punch, lemonade and wild berry.


Nature's Way Kids Mulitvitamin


Meanwhile, my pharmacist husband has different criteria when evaluating supplements, especially when it comes to those for our kids. He appreciates the variety of options from Nature's Way, which gives us the ability to rotate the vitamins based on our kids' daily needs. By keeping various children's supplements from Nature's Way on hand, I can customize a regimen to suit my kids' individual requirements.

Of course, high-quality products often come at a higher price point. But (to my immense gratitude!) that isn't the case with Nature's Way, which retails for a competitive value when compared to the other items on the shelf.

Like all mamas, my chief concern is supporting my children's health in any way I can. While I see evidence of their growth every time I pack away clothes they've outgrown, I know there is much more growth that doesn't meet the eye. That's why, for my oldest son, I like stacking the Brain Builder gummy with the Growing Bones & Muscles gummy and the Happy & Healthy Multi. My 3-year-old also enjoys getting her own mix to include the Healthy Eyes gummy. And both of my older kids are quick to request the Tummy Soothe tablet when something isn't sitting right in their stomachs.* And I'll admit it: I've tried it myself and the berry blast flavor really is tasty!

Although my current phase of motherhood may not be as "simple" as it once was, there is so much to appreciate about it—like watching my kids play and sing and create with their incredible imaginations. Along the way, I've eased up on some of my need for control, but it does help to have this range of supplements in my motherhood tool kit. So while I may not be able to convince my son to try kale, having the Nature's Way supplements on hand means I do know he's right on track.*These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.


This article was sponsored by Nature's Way. Thank you for supporting the brands that support Motherly and mamas.

Our Partners

This post is brought to you by Staples. While this was a sponsored opportunity, all content and opinions expressed here are my own.

One of the biggest changes in my household once my daughter started homeschooling was that, suddenly, everything and everyone in our home had to start pulling double duty. While I was used to wearing a lot of hats (mom, wife and WFH employee, to name a few), suddenly our dining room was also pulling shifts as a classroom. My laptop was also a virtual teacher. Our living room hutch was also a school supply closet.

If I didn't want my home to be overrun with an abundance of clutter, I had to find products that could multitask. Here are 10 products that are saving this WFH + homeschooling mama right now.

Stylish storage cabinet

Whether I need a place to keep the printer or just want to keep crayons and colored pencils organized, this pretty cabinet provides a mixture of exposed and hidden storage without clashing with my living room decor.

White board calendar + bulletin board

With so much on our plates these days, I need a visual reminder of our daily schedule or I'll forget everything. This dry erase version makes it easy to keep track of Zoom meetings and virtual classes—and I also love using the corkboard to display my daughter's latest work from art class.

Natural Recycled 3-Ring Binder

From tracking our curriculum progress to organizing my family's paperwork, I can never have enough binders. Even better, this neutral version is pretty enough that I can display them on the bookshelf.

Bamboo storage drawers

The instant you start homeschooling, it can feel like you're suddenly drowning in papers, craft supplies and more. Fortunately, these simple bamboo drawers can be tucked into the cabinet or even displayed on top (seriously, they're that cute!) to keep what we need organized and close at hand.

Laminated world map

I love this dry-erase map for our geography lessons, but the real secret? It also makes a cute piece of wall decor for my work space.

Rolling 7-drawer cabinet

When you're doing it all from home, you sometimes have to roll with the punches—I strongly recommend getting an organizational system that rolls with you. On days when both my husband and I are working from home and I need to move my daughter's classes to another room, this 7-drawer cabinet makes it easy to bring the classroom with us.

Letterboard

From our first day of school photo to displaying favorite quotes to keep myself motivated, this 12"x18" letterboard is my favorite thing to display in our home.

Expandable tablet stand

Word to the wise: Get a pretty tablet stand you won't mind seeing out every day. (Because between virtual playdates, my daughter's screen time and my own personal use, this thing never gets put away.)

Neutral pocket chart

Between organizing my daughter's chore chart, displaying our weekly sight words and providing a fits-anywhere place to keep supplies on hand, this handy little pocket chart is a must-have for homeschooling families.

Totable fabric bins

My ultimate hack for getting my family to clean up after themselves? These fabric bins. I can use them to organize my desk, store my oldest's books and even keep a bin of toys on hand for the baby to play with while we do school. And when playtime is over, it's easy for everyone to simply put everything back in the bin and pop it in the cabinet.

Looking for study solutions for older children? Hop over to Grown & Flown for their top picks for Back to School.

Work + Money

It's 2020, but for American mothers, it's still the 1950s

Once a woman in America becomes a mother, our society transports her back in time. In an instant, generations of sexist ideas and structures descend back upon her.

We like to think that women have come so far.

We have our educations. Today, our education system not only allows girls to thrive, but it has enabled the first generation in history—Millennials—in which women are more highly educated than men.

We have choice. Access to family planning has given American women life-changing control over their fertility and the decision to start a family.

We have basic respect. Today, our marriages are built on the principle that partners are equal regardless of gender.

We have careers. It's utterly common for a woman to return to work after having a child.

FEATURED VIDEO

We have acknowledgment. And our culture even declares that caregiving is essential work for both mothers and fathers.

We have possibilities. And all of the potential our lives as women hold now gives girls the hope that anything is possible.

But the truth is that American motherhood has the veneer of being modern, without any of the structures to support our actual lives today.

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