Sure the Caesar salad is a little on the 90's side but given most of our clients were born in the 80's and 90's we thought we'd give it a #pregnancyfriendly Caesar Salad lift !

A standard Caesar isn't quite so optimal for fertility and pregnancy with heavy creamy, mayonnaise dressing, bacon (preserved deli meat) and often a bit of a runny egg scenario soooooo we boosted it and made it rich in quality nutrients AND wholesome so you feel satisfied by your lunch too.

Day One's Pregnancy and Fertility Friendly Caesar Salad contains delicious, nourishing ingredients including:
+ eggs for choline, protein, zinc, omega 3's and B12
+ leafy greens for folate, magnesium and fibre
+ nutritional yeast for B12
+ greek yoghurt for protein and calcium
+ walnuts for omega 3s
+ rye sourdough for quality carbs
AND it's literally bursting with flavour!!!

If you find you're not quite hitting your protein targets then feel free to add grilled chicken or a handful of butter beans / cannelini beans to the salad too. 

PREGNANCY AND FERTILITY FRIENDLY CAESAR SALAD 

Serves 2 

Gluten free (opt) : Vegetarian 

4 free range eggs, hard boiled 

1 whole cos lettuce, leaves separated, rinsed and roughly torn 

1 cup baby spinach leaves 

4 stalks celery, very finely sliced 

 2 thick slices rye sourdough / gluten free / seeded bread 

1/4 cup grated parmesan cheese 

Dressing:

3/4 cup greek natural yoghurt (or natural yoghurt) 

1 teaspoon apple cider vinegar 

3 teaspoons dijon mustard 

2 teaspoons nutritional yeast 

iodised sea salt and black pepper 

Smoky walnuts:

1/2 cup walnuts 

2 teaspoons extra virgin olive oil 

1 teaspoon smoky paprika 

Make the smoky walnuts (these are our nourishing replacement for bacon!) by heating a fry pan on medium heat. Toss walnuts with olive oil, smoky paprika and season with salt. Toast in the pan for 4-5 minutes, tossing throughout. Remove from heat and set aside.  Make the parmesan sourdough / toast by grilling the bread with parmesan on top for a few minutes or until cheese is lightly golden. Leave whole or cut into croutons to toss through the salad. Whisk together ingredients for the dressing in a small bowl. Pop lettuce, spinach leaves and sliced celery in large mixing bowl, drizzle with dressing and toss to coat. Divide between 2 plates, add parmesan toast / croutons, cut eggs in half and add to salad. Sprinkle walnuts over the top, give it a good grind of black pepper and tuck in.  

Keen to learn more about how best to nourish yourself and your baby in pregnancy and beyond? Join us and enrol in NUTRITION FOR PREGNANCY. The most comprehensive online course for nutrition in pregnancy, backed by scientific evidence, delivered by nutritionists and mums. With downloadable guides, checklists, and meal plans to support juicy and self paced video learning. We'd love to support you and your baby... what are you waiting for? ENROL TODAY HERE.