Eating For Two: The Well-Rounded Pregnancy Cookbook Recipe

•   1 1/2 teaspoons canola oil
• 2 teaspoons peeled and grated fresh ginger
• 1 garlic clove, minced
• 4 ounces green beans, trimmed and cut on the diagonal into 1 1/2-inch pieces
• 2 cups broccoli florets
• 1 medium carrot, peeled and cut into matchsticks
• 1/2 cup vegetable stock
• 1 teaspoon sweet or hot curry paste
• 3/4 cup canned coconut milk
• Salt and freshly ground pepper
• 2 tablespoons chopped scallions, white and green parts
• 2 tablespoons chopped roasted peanuts
• 1/2 cup fresh cilantro leaves
• 4 ounces soba noodles  
•   1 cup mixed fresh or frozen berries
• 1/2 cup vanilla yogurt
• 1/4 cup vanilla protein powder (I skip this)
• 1/2 cup milk
• 1 tablespoon flax seed oil (I skip this, too)
• A generous drizzle of honey (this is my addition)
• 1 banana (also my addition)

1. Heat the oil over medium high heat in a large skillet. Add the ginger and garlic and cook for 1 minute. Add the green beans, broccoli, carrot, and stock, cover the pan, and cook until the beans and broccoli have turned bright green, 1-2 minutes.
2. Meantime, cook the soba noodles according to package instructions.
3. Stir the curry paste into the coconut milk. Turn the heat under the skillet to high and add the curry mixture to the vegetables. Cook, stirring often, until the vegetables are crisp-tender, 3 or 4 minutes. Add salt and pepper to taste and stir in the scallions.
4. Sprinkle with chopped nuts and cilantro leaves before serving over cooked soba noodles.
5. Combine all ingredients in a blender and blend on high speed until creamy.

canola oil, ginger, garlic, green beans, broccoli florets, carrot, vegetable stock, sweet, coconut milk, salt, scallions, peanuts, fresh cilantro, noodles, mixed fresh, vanilla yogurt, vanilla protein powder, milk, oil, generous drizzle, banana

Taken from www.seriouseats.com/recipes/2008/03/eating-for-two-the-well-rounded-pregnancy-cookbook.html (may not work)