Iron

[dancerjodi]

"Your glucose screen came back normal. Your complete blood count is borderline for anemic and will respond nicely to your increasing high iron foods in your diet, like dark green leafy vegetables, dried fruits and black strap molasses."

I like dark greens and I have some dried fruits here for a snack today, coincidentally (it was the one easy snack I was able to grab out of our house and bring to my parent's place).

How could I incorporate black strap molasses into my diet? Least of all it won't be for the next few days while we're living out of an empty apartment. :) I think pushing the greens and the dried fruit may be adequate. This isn't the kind of thing I'd ever have in my house, so unless I can include it in some kind of yummy baked good or dinner item (squash?) it's not happening.

I'm guessing more of our grass-fed, low fat, 'organic' (though they don't meet FDA requirements to say that) CSA beef once we get home again will also help boost some iron.

The best news however, is having no need for another glucose tolerance test. The non-fasting/1 hour/1 draw one was enough for me. :)

The midwife said that my size was good, despite my weight being slightly high I'm healthy. She said that extra exercise at this point is probably not something I or my body may want to do, so I am to keep more mindful about what I'm eating - more good stuff and less junk.

Comments

[dawntreader]

wow.... molasses. that's not a recommendation you hear often. lol

[alonewiththemoon]

I've put blackstrap molasses in my oatmeal--it's an acquired taste for sure, but I like it.

[vonandmoggy.livejournal.com]

This has been suggested to me, too! I'll have to try it. :)

[fidgetmonster.livejournal.com]

making gingerbread cookies with molasses might not fit in with the watching what you eat scheme! but i was going to suggest a spoonful in oatmeal too.

[vonandmoggy.livejournal.com]

This sounds like a mostly clean bill of health...my iron is generally a little low and the dark greens and dried fruit is a big help, for sure. But three cheers for good news!

(Molasses goes really well in baking...ginger cookies, various loafs...there are other things and I'm drawing a blank right now, but I'll be back if I think of 'em. Do NOT eat a big spoonful of it, thinking you're doing yourself a favour...it's not so bad at first but it will flavour everything else you eat for a good long while.) ;)

[mizdarkgirl.livejournal.com]

The Cheating Gourmet: Blackstrap Molasses Shrimp
Olive oil
2 teaspoons garlic
1 bag pre-cooked shrimp
2 1/2 cartons sliced mushrooms
1 cup green onion
1 teaspoon basil
1/2 can of beef broth
2 cups black-strap molasses
1 cup brown sugar
1 teaspoon white pepper
1/2 teaspoon salt
1/2 cup dried parsley
In a large, deep pan, heat your olive oil on medium heat and then add garlic. Add your cheating product which is the pre-cooked cocktail shrimp. Let the shrimp get brown and also throw in your green onions. Add the pre-sliced mushrooms. Let those cook until the mushrooms start to soften up and begin to shrink. Stir them in so they are all covered evenly with the oil. After thoroughly mixed, add the basil, white pepper and salt. Pour in the half a can of beef base and then add the most important ingredient - the molasses. To sweeten up the final product add about a cup of brown sugar. Turn your heat up on high, mix together evenly and let cook down a couple of minutes to thicken. To finalize the dish, add in dry parsley and it is ready to be served.

http://manofthehouse.com/food/easy-recipes/the-cheating-gourmet-blackstrap-molasses-shrimp-appetizer-recipe

~~~~~
This one may have too much salt (504 mg sodium; 957 mg potassium) so you might try to reduce the soy. Also check if you can eat bean sprouts. They are cooked so it should be fine.

Pork Chop Suey
4 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger
Preparation
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Per serving: 280 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium.
Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv)
1 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat
http://www.eatingwell.com/recipes/pork_chop_suey.html

[mizdarkgirl.livejournal.com]

Sloppy B's
Serves 8
2 tablespoons olive oil
2 pounds 90% lean ground turkey
1 onion, finely chopped
1 teaspoon dark chili powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 cup ketchup
2 tablespoons molasses
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
8 large potato bread rolls or kaiser rolls
1 cup shredded cheddar
1. In a large skillet over medium heat, heat the oil. Add the turkey and onions, and cook, stirring occasionally, for 15 minutes.
2.Add the chili powder, Worcestershire, tomato paste, ketchup, molasses, brown sugar, salt, and pepper. Bring to a boil, lower the heat, and simmer for 10 minutes.
3. Open the rolls on 8 plates. Divide the mixture among the bottom rolls. Top with cheddar and the bun tops.

Garden veggie slaw
Serves 8
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
3 large carrots, shredded
1/2 bunch scallions, chopped
1 large Spanish onion, finely chopped
2 medium zucchini, cut into matchsticks
2 medium summer squash, cut into matchsticks
3/4 cup light mayonnaise
1/2 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a large bowl, combine the green and red cabbage, carrots, scallions, onion, zucchini, and squash.
2. In another bowl, whisk the mayonnaise, rice vinegar, and mustard until smooth. Stir in the thyme, parsley, salt, and pepper. Pour the dressing over the vegetable mixture and stir well.
3. Cover and refrigerate the slaw for at least 2 hours, stirring occasionally, or until the flavors mellow. Barry Keefe
http://www.boston.com/lifestyle/food/dishing/2008/09/cheap_to_make_f.html