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

[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