I had a few more questions from readers this week! Yippee!
1) What is different about having a baby in Denmark than in the States?
Answer: Since this is my first, I can only compare it to what I have heard having a baby in the states is like. Here is what surprises me the most: Since our healthcare is included in our taxes, it is so strange to just go to all of these doctor appointments and not pay anything. There is also a "hotel" at the hospital we can stay at for up to 5 days after the birth where nurses are on call the whole time. 1 year off paid maternity leave in Denmark is also a difference.
2)You were a vegetarian before you got pregnant, are you still one now?
Answer: I was an ovo-lacto vegetarian which means I ate no animal flesh but did eat eggs and dairy. I was doing this for about a year when I got pregnant. After learning I was pregnant, I started thinking that meat smelled really good, and was actually craving a big juicy hamburger. I did some research and it is possible to be pregnant and to remain a vegetarian and still get plenty of nutrients for the baby, BUT it is a lot of work. Truth be told, I was lazy and thought if I am wanting to eat meat, it may mean I am low in iron, and it is easy to fix that with a serving of meat a day. I had no problems introducing meat into my diet again, but only eat maybe 5 servings a week, ensuring a couple of those servings are fish.
Recipe Time! There will usually be a recipe on Mondays because DH and I usually try something new on Sunday night. Here is what we had last night:
Bulgur Salad with Edamame and Cherry Tomatoes
Yield: 6 servings (serving size: 1 1/4 cups)
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Amber and DH's "modifications":
I could not find edamame at the two stores I went to and gave up. I know where to get it in Arhus (Kvickly) but since we also had chicken with the salad, we figured we could do without the extra protein. I also added some feta cheese to it. Otherwise the recipe is a basic, easy way to make a light and fresh salad. One drawback is I have fresh mint, parsley, and dill now, and will probably throw it away later this week unless I find another recipe to use these in.
We had this salad, sauteed chicken, homemade pita chips and hummus for dinner.
Don't forget to share your questions! Post them in the comments or send them to amber[dot]weeks[at]gmail[dot]com