Belleh Blaster Preggo Plan
Hey there, Mama-to-be! Ready to keep moving and stay strong throughout your pregnancy? Our specially designed workouts are here to support you every step of the way, from gentle stretches to strength moves that’ll keep you feeling fab. Let’s get you feeling energised and empowered – bump and all!
Week 1
Preggo Goddess
Week 2
Preggo Pom Poms
Week 3
Yee Ha Country Mammas
Week 4
Up the Duff Disco Divas
Week 5
Bun in Oven Burlesque
Week 6
Beltin Preggo Ballet
Belleh Blaster Preggo Recipes
Fueling your body during pregnancy has never been tastier! From nourishing meals to snack ideas that keep you energised, our recipes are designed to support a healthy, balanced diet for both you and your little one. Focus on feeling good and getting the nutrients you need.
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Kcal 352
M&S Count On Us Cottage Pie
- gf
- nf
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Cook 30
- gf
- nf
-
Kcal 361
Chicken Arrabbiata
- df
- nf
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Cook 20
- df
- nf
-
Kcal 498
Beef Burger & Salad
- nf
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Cook 10
- nf
-
Kcal 502
Chilli Lime Prawn & Noodles
- nf
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Cook 10
- nf
-
Kcal 486
Chinese Five Spice Vegetarian Stir-fry
- nf
- v
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Cook 5
- nf
- v
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Kcal 485
Feta & Couscous Salad
- nf
- v
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Cook 5
- nf
- v
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Kcal 519
Curried Coconut Lentils & Tomatoes
- nf
- vf
- v
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Cook 10
- nf
- vf
- v
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Kcal 202
Halloumi Mini Mezze
- gf
- nf
- v
- gf
- nf
- v
M&S Count On Us Cottage Pie
Ingredients
1 pack (400g) M&S Count On Us Cottage Pie
Instructions
Cook the ready meal according to the instructions on the pack.
Chicken Arrabbiata
Ingredients
M&S Chicken Arrabbiata
Cook as per packet instructions.
Beef Burger & Salad
Ingredients
120g beef burger patty
1 medium burger bun
1 tsp olive oil, divided
1 pinch dried oregano (optional)
2 tsp mayonnaise
20g cheddar cheese
1 handful lettuce
6 cherry tomatoes
30g cucumber
50g roasted peppers from a jar
Instructions
Heat half the oil in a non-stick frying pan. Sprinkle salt, pepper and oregano (if using) all over both sides of the burger and cook in the pan for 5 mins on each side or until cooked through and no longer pink in the middle.
Spread mayonnaise on both sides of the bun.
Top with the burger, slices of cheese and lettuce and cover with the top bun.
Halve the tomatoes and slice the cucumber and roasted peppers.
Drizzle the remaining oil over the salad.
Chilli Lime Prawn & Noodles
Ingredients
200g cooked prawns
2 tsp olive oil
¼ red or white onion
1 pinch chilli powder (or to taste)
1 pinch salt & pepper
7 cherry tomatoes, halved
2 tsp lime juice
150g straight to wok noodles
80g broccoli
Instructions
Mix the salt, pepper and chilli with half the olive oil and massage it into the prawns. Place in the fridge for 10 mins.
While the prawns are marinating, cut the broccoli into small bite-size florets, And chop the veg.
Heat a non-stick frying pan with the rest of the oil and fry the onion, tomatoes, broccoli and lime juice.
Cook for around 8 mins, stirring now and then. Add the prawns and noodles and cook until piping hot.
Chinese Five Spice Vegetarian Stir-fry
Ingredients
100g frozen edamame beans
100g frozen stir-fry mix
100g straight to wok noodles
1tsp soy sauce
1 tsp honey
¼ tsp Chinese five spice
2 tsp olive or stir-fry oil
Instructions
Stir-fry the frozen vegetables according to the instructions, together with the edamame beans.
Add the noodles, soy sauce and honey, and cook until everything is hot.
Feta & Couscous Salad
Ingredients
40g couscous
80g roasted peppers from a jar
80g cucumber
50ml vegetable stock
50g feta
1 tsp olive oil
1 spring onion
½ tsp lemon juice
150g tinned chickpeas
50g feta
Instructions
This makes 2 portions. It will keep in the fridge for 3 days and makes an easy packed lunch.
Boil the water in a kettle and crumble half a stock cube into a bowl. Pour over the hot water, stir the stock in and tip in the dried couscous. Leave it to absorb the water.
Chop the peppers, cucumber and spring onion.
Once the couscous has absorbed all the liquid, add the oil, vegetables and lemon juice, chickpeas and mix well. Serve with the feta crumbled on top.
Curried Coconut Lentils & Tomatoes
Ingredients
1 tbsp olive oil
1 red onion, finely chopped
1 tbsp grated ginger (or 1 tsp dried)
400g tinned tomatoes
2 tsp lemon juice
1 tbsp curry powder
400ml coconut milk
400g tinned lentils, drained
1 tbsp fresh coriander (optional)
To serve:
½ pouch microwave rice
Instructions
Heat the oil in a medium pan and then add onions and ginger and cook for 1-2 minutes.
Add curry powder and stir until blended.
Add the tomatoes and coconut milk and cook for another 6-8 minutes.
Add lentils and stir until completely warm and finish off with stirring in the lemon juice and coriander if using.
Portion it out into 4 portions and freeze 3 individually for another day.
Heat your ½ pouch rice in the microwave and serve with the remaining portion.
Tip!
For a non-vegan option serve with ½ a supermarket plain naan bread (65g).
Halloumi Mini Mezze
Ingredients
25g halloumi (or other cheese)
10 olives
2 tbsp houmous
Ready to eat.
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