If you're looking to get pregnant you might want to try these foods

If you're looking to get pregnant you might want to try these foods

Looking to get pregnant this year? Then you may want to evaluate your diet and ensure your body is getting the right nutrients. 

The importance of red meat in the diet begins well before pregnancy, as the nutrients found in red meat play an important role in fertility levels and the general health of women and men planning a pregnancy.

Most adults across the globe have chronically low intakes of selenium due to poor levels in soil (and therefore the foods we eat). Numerous reports implicate selenium deficiency in several reproductive complications including male and female infertility, miscarriage, preeclampsia, foetal growth restriction, preterm labour, gestational diabetes and obstetric cholestasis.

Pork is an excellent source of selenium and can, therefore, go some way to boosting selenium levels in adults, thus supporting normal reproduction. Try creating the MeatMATTERS Pork terrine with sage and apricots and quick piccalilli. The recipe can be found below.

Red meat is also a rich source of zinc, which contributes to normal fertility and reproduction. Zinc deficiency can cause chromosome changes, which reduce fertility and create an increased risk of miscarriage. Zinc is necessary for the body to make use of the reproductive hormones, oestrogen and progesterone, efficiently. Zinc also plays an important role in male reproductive health due to its role in the development, metabolism and release of sex hormones.

Vitamin B6 is one of the most important vitamins for conceiving and fertility because it contributes to the regulation of normal hormonal activity. Consuming vitamin B6 can also help to lengthen the luteal phase of your cycle if you suffer from luteal phase defect. Again, red meat is a rich source of vitamin B6, so give the Spiced beef meatballs recipe a go, again the recipe is below. 

Dr Carrie Ruxton from the Meat Advisory Panel adds: “Red meat is often associated with fertility in so-called ‘old wives’ tales’ and has been traditionally encouraged in the diets of couples trying for a baby. Now we know from scientific research that the nutrients found in red meat really do have a role in normal fertility. The Government recommends that adults eat up to 500g of cooked red meat a week which gives the opportunity for 4-5 meat meals a week, including pork, ham, beef, lamb and bacon”.

PORK TERRINE with sage and apricots and quick piccalilli

Serves: 8

Cooking Time: 50 minutes

Oven Temperature: 180˚C, Gas Mark 4

INGREDIENTS:  

225g

8oz

Smoked streaky bacon rashers

450f

 

Lean pork mince

1

 

Small onion, peeled and chopped

50g

2oz

Smoked streaky bacon, chopped

2 x 15mlsp

2tbsp

Fresh sage, chopped

 

 

Black Pepper

50g

2oz

Dried apricots, roughly chopped

2

 

Gherkins, sliced

2.5cm

 

Cucumber, sliced

1 x 15mlsp

1tbsp

Vinegar from gherkin jar

1/4

 

Red pepper, thinly sliced

2 x 15mlsp

2tbsp

Honey

1 x 5mlsp

1tsp

English Mustard

 

METHOD:

Preheat the oven. Grease a 450g (1lb) loaf tin with a little oil and line with the bacon rashers (stretch the rashers using the back of a knife). Allow the ends of the rashers to hang over the edges of the tin slightly. Reserve three rashers.

Combine together the mince, onion, chopped bacon, sage and season well. Place half the mixture in the lined tin and sprinkle the chopped apricots over the top. Cover with the remaining mince mixture.  Fold the overhanging bacon rashers back over the terrine and place the three remaining rashers over the top.

Cover with foil and place on a baking tray in the oven. Bake for 40 minutes until set. Remove the foil and cook for a further 10 minutes to allow the terrine to brown.

Meanwhile make the quick piccalilli:  Mix the gherkins, cucumber and red pepper, vinegar, honey and English mustard in a small mixing bowl. Cover and leave to allow the flavours to infuse. Serve the terrine either hot or cold with the piccalilli.

SPICED BEEF BALLS with rich tomato sauce

Serves: Between 8 and 10 people

Cooking time: 25 minutes

INGREDIENTS:

450g

 

Lean minced beef

2

 

Spicy pork sausage with skin removed

5mlsp

1tsp

Paprika

2.5mlsp

1/2tsp

Chilli powder

6

 

Pitted green olives, chopped

2 x 15mlsp

2tbsp

Tomato ketchup

15mlsp

1tbsp

Fresh parsley, chopped

400g

 

Jar of tomato passata

8-10

 

Mini pitta bread

                               

METHOD:

In a large bowl mix the minced beef with the sausage meat, paprika, 2.5mlsp (half a teaspoon) of the chilli powder, green olives, tomato ketchup and the parsley. Shape the mixture into about 20+ balls.

Pour the passatta and remaining chilli powder into a large saucepan. Turn the heat on and drop, one by one, the meatballs into the sauce. Bring to the boil, lightly shake the pan and turn down the heat to simmer for 20-25 minutes.

Lightly toast the pitta breads.  Serve the spiced balls and sauce in the pitta breads with shredded lettuce, sour cream, tomato salsa and extra olives.


by for www.femalefirst.co.uk
find me on and follow me on