Even before you became pregnant, your body needed adequate amounts of carbohydrates. Because carrying your little one requires more energy from your body, you should consume about 175 grams of carbohydrates per day to ensure you have at least half the energy you need during pregnancy.
Complex carbohydrates, such as brown rice, whole wheat pasta and whole grain bread provide sustained energy. If you’re experiencing fatigue during your pregnancy, try snacking on foods rich in simple carbohydrates to have that quick burst of strength. Simple carbohydrates can be found in milk and fruits like banana and mango.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
Ingredients
Directions
1. In a medium bowl, combine the shrimp, soy sauce, honey, vinegar, and 2 teaspoons of the oil. Set the shrimp aside to marinate for 10 minutes.
2. Meanwhile, cook 2 cups of rice in a rice cooker. You can also use a pot and stove to cook your rice.
3. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the garlic, onions, ginger, green capsicum, and the marinated shrimp. Remember not to throw away the marinade. Cook in low heat, stirring frequently for 3 minutes.
4. Mix in the cooked rice and some of the marinade for added flavor. Reduce heat and cook until the shrimp are opaque and heated through, which takes about 2 minutes.
Tip: You can also substitute the rice with Italian short-cut pasta called orzo.
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