Carrots and red peppers are packed with beta-carotene, which the body converts to vitamin A — critical for the development of your baby's eyes, skin, bones and organs. They're also a good source of vitamins B6 and C, plus fibre to keep things movin'. Both are perfect for munching on the go, with or without dip. Carrots also shred neatly into almost anything (from salads to meatloaf to cakes to muffins). And sweet red peppers are perfect in salsa, stir-fries and pasta dishes; or roast (with a little olive oil, garlic and lemon) and add to sandwiches, salads or antipastos.
Tip: Watch your intake of "preformed" vitamin A, which is found in some supplements, fortified foods, medications and skin products (look for the word "retinol" on the label as a clue). Unlike beta-carotene, which is completely safe during pregnancy, excessively high levels of preformed A can increase the risk of birth defects.