35th week

1. Headaches: Headaches can be a common symptom this week. Make sure to monitor your eating habits, stay hydrated and manage stress. Proper self-care can significantly alleviate these headaches.
2. Haemorrhoids: Dehydration can be a leading cause of haemorrhoids. Ensure you’re drinking enough water and maintaining a fibre-rich diet. Staying active can also help alleviate this discomfort.
3. Bleeding gums: If you’re experiencing bleeding gums, pay special attention to your oral health. Consider scheduling a dentist appointment if needed.
4. Linea nigra: You might notice the formation of a line on your belly. This occurs due to increased progesterone levels, leading to heightened pigmentation.
5. Heartburn: Mild to moderate heartburn can be expected, mainly due to the hormone Relaxin.
6. Varicose veins: Although it’s just a possibility, there’s no need to stress. Soaking in a warm water tub can provide relief. If you experience worsening symptoms, don’t hesitate to consult a healthcare professional.

Tests for the week:

Your doctor might recommend a Group B Streptococcus (GBS) test this week.

Now, “Soon-to-be Mom,” have you considered preparing the basics like furniture and eco-friendly toys? Planning who should visit you in the hospital and who should wait until you and the baby are home? I highly recommend planning your visitors. Keep your close ones informed and kindly request others to visit once the baby is ready, perhaps after 4-5 weeks.

Take good care, Mama. You’re doing incredible and you’re not alone on this journey.

Recipe for the 35th week:    Tri Colour Vegetables Poriyal

INGREDIENTS

1. Carrot –  ¼ cup
2. Beans –  ¼ cup
3. Cabbage-  ¼ cup
4. Green chillies – 1 no
5. Onion chopped – 2 tsp
6. Mustard seeds –  ¼   tsp 
7. Urad dal – ½ tsp
8. Gratted coconut – ½ tsp 
9. Oil – 1 tsp
10. Salt – to taste

METHOD

1. Keep a deep bottom pan, pour oil, add mustard seed and urad dal.
2. Saute till dal turns golden brown
3. Add onion,ginger and green chillies.
4. Mix well and add all vegetables and salt 
5. Add a little water and cover it with a lid.
6. Once vegetables are cooked add grated coconut.
7. Mix well and serve hot.

NUTRITIONAL VALUE

1. Carrot – 2 gms of fibre 73% of your dv of vit-A
2. Beans – 31 kcal , 2.7 gms of fibre, 1.8 gms of protein.
3. Cabbage – Dietary fibre 2.5 gms, 1.3 gms of protein, 4% of vit-c of your DA

NUTRITIONAL BENEFITS

A tri-color vegetable curry can be a nutritious and beneficial choice during pregnancy, providing a variety of health advantages for both the expecting mother and the developing baby. Here are some benefits:

Nutrient diversity: A tri-color vegetable curry typically includes a variety of vegetables of different colours, such as red, yellow and green. These colourful vegetables provide a wide range of vitamins, minerals and antioxidants that are essential for the health of both the mother and the baby.

Folate: Many vegetables used in a tri-color curry, such as bell peppers, spinach and peas are good sources of folate (or folic acid). Folate is crucial during pregnancy as it helps prevent neural tube defects and supports the development of the baby’s brain and spinal cord.

Fibre: Vegetables are rich in dietary fibre, which can help prevent constipation, a common issue during pregnancy. Fibre also helps stabilise blood sugar levels and promotes digestive health.

Vitamin c: Vegetables like bell peppers and tomatoes are high in vitamin C, which is important for the absorption of iron from plant-based sources. Adequate iron intake is vital during pregnancy to prevent anaemia.

Antioxidants: The colourful vegetables in a tri-color curry are packed with antioxidants, such as carotenoids and flavonoids, which help protect cells from damage and support overall health.

Hydration: Many vegetables have a high water content, which can help maintain proper hydration during pregnancy, especially in hot weather or when experiencing water retention.

Low in saturated fat: A well-prepared vegetable curry is typically low in saturated fat, which can help manage cholesterol levels and promote heart health during pregnancy.

Versatility: A tri-color vegetable curry can be customised to suit your taste and dietary preferences. You can choose from a wide variety of vegetables and seasonings to create a dish that you find enjoyable and satisfying.

Digestive health: The fibre in vegetables supports healthy digestion, which can be particularly important during pregnancy when gastrointestinal discomfort is common.

It’s important to prepare the curry in a healthy way, using minimal oil and avoiding excessive salt. Also, ensure that any ingredients, such as spices or seasonings, are safe for consumption during pregnancy. If you have specific dietary concerns or restrictions during pregnancy, it’s advisable to consult with a healthcare provider or a registered dietitian to ensure that your diet meets your nutritional needs.

Wishing you a joyous and healthy pregnancy journey!

Always only speak to a health care service provider for all pregnancy related queries and diet recommendations.