All the Pretty Mamas: Just in time for Mother’s Day: Feed the Belly, a new book By Frances Largeman-Roth

Frances Largeman-Roth, author FEEDING THE BELLY

Frances Largeman-Roth, author FEED THE BELLY

My friend, and new mother, Frances Largeman-Rothhas just published her first book. Authors often say that publishing a book is like having a baby. Congrats to Frances for carrying 2 babies at once, sweet little Willa and FEED THE BELLY.

About FEED THE BELLY:”The only eating guide for expectant moms that helps satisfy your cravings while giving your baby all the nutrients he or she needs. Plus, it’s packed with delicious recipes, including ones from top chefs.”

Frances sent me one of her favorite recipes that I can’t wait to try, along with one for Meyer Lemon Granita.

Feed the Belly by Frances Largeman-Roth

 

Peach and Blackberry Crumble

Yield: 6 to 8  |  Total time: 50 min
Print Recipe

This satisfying dessert can be made with a variety of fruits. Try it with apricots and blueberries, or any combo you have a hankering for. If you’re feeling extra decadent, serve the crumble over vanilla ice cream.

Baby Bonus: The antioxidant beta-carotene, which is a safe form of vitamin A. It’s important for preventing cell damage while your baby is developing.

Momma Must-Have: Beta-carotene is also helpful for warding off colds and is believed to support a woman’s reproductive system. This recipe is a sweet, satisfying treat with just 217 calories!

ingredients:

Filling

  • 4 ripe fresh peaches, sliced
  • 1 cup blackberries
  • 1 tablespoon sugar
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt (or just a sprinkle)

Topping

  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • ½ cup all-purpose flour (or white whole-wheat flour, such as King Arthur)
  • ¼ teaspoon ground cinnamon
  • ¼ cup regular oats
  • ½ stick butter

directions:

  1. Preheat oven to 350ºF.
  2. Combine all the filling ingredients in a medium bowl. Transfer to a 9-inch-round baking dish.
  3. Combine all the topping ingredients in a small bowl. Top fruit with oat topping.
  4. Bake for 40 minutes, or until topping is golden and fruit is oozy. Try to wait 10 minutes for it to cool down before eating. If not, try not to burn your tongue!

Calories 217; Fat 8 g (Sat 5 g, Mono 2 g, Poly .5 g, Omega-3 0 mg); Cholesterol 20 mg; Protein 2 g; Carbohydrate 36 g; Sugars 24 g; Fiber 3 g; Iron 1 mg; Sodium 100 mg; Calcium 20 mg; Folate 10 mcg; Beta-Carotene 151 mcg

Date Published: May 4, 2009
2 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. May 27, 2009 3:06 am by Chandima Nimalka Reply

    free books

  2. December 28, 2009 3:02 pm by Andrew Pelt Reply

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