Healthy Vegetable “Hash” for Pregnancy, Postpartum & Motherhood

Healthy, Quick Recipes for Pregnancy, Postpartum & Motherhood

It can feel overwhelming when it comes to getting enough variety of nutrients in your diet during pregnancy, postpartum, and even in Motherhood. My quick tip is to choose vegetables you enjoy and eat the rainbow. 

With this vegetable hash, you can eat leftovers for any meal of the day (yes, even breakfast). While it’s not a traditional hash, you can absolutely add your favorite potatoes and protein to the dish to make it a single dish meal.

Before you even buy up the groceries below, take a peak in your refrigerator and see if there are any vegetables you need to cook before they go bad. Otherwise, I prefer to use vegetables that are in season or any vegetables I’m craving at the moment. Have fun with it and feel free to swap in vegetables you and your family will enjoy.

Ingredients:

• 3 tablespoon grass-fed butter or extra virgin olive oil
• 1-2 garlic cloves, minced
• ½ medium sweet yellow onion, diced
• 1 pint organic cherry tomatoes, whole or sliced in half
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 head of swiss chard stems, diced (save greens for another recipe)
• 1 medium bell pepper, diced
• ½ teaspoon Italian seasoning or fresh herbs of choice
• Salt & pepper to taste

Directions:

1. Make sure you have all of your ingredients prepped and ready to go
2. Heat butter or EVOO of medium-high heat
3. Once the pan is hot, sauté the diced onion until tender (~5min), stirring as needed
4. Add the garlic and stir continuously for 1 min
5. Combine the vegetables that will need the most time to cook such as the swiss chard, bell pepper, and carrots and cook on medium heat for about 10 min* until they start to become tender.
6. Add in the quick cooking vegetables such as the zucchini and tomatoes. Cook over medium heat for another 3-5 minutes*.
7. Season with salt, pepper, and Italian seasoning or fresh herbs.

Serve with your favorite source of protein at dinner, with eggs in the morning, or on top of salad at lunch!

*If you prefer your vegetables firmer or more tender, adjust cooking times as needed. We are a no-mushy zucchini family so I toss the zucchini cubes in right before I’m finished cooking.