Mom's the Word.

If you're anything like the rest of us women out there, you've counted calories, cut carbs and even tried removing fat from your diet from time to time. So how much of your life have you spent thinking about what to eat rather than what not to eat? That is the question… For many of us it takes a momentous, life changing event-something like getting pregnant, for instance-to inspire us to eat the right nutrients and vitamins rather than focusing on forbidden foods.

Childbearing years mean a new spin on nutrition. It's not all about you anymore; getting the right vitamins and nutrients becomes and even bigger responsibility. Well remember, it's not only baby that needs proper nutrients. Whether you're “trying” or not, twenty and thirty-something women need plenty of protein, iron, B-vitamins and folic acid for energy, cancer and heart disease prevention and, perhaps eventually, healthy child bearing. And calcium to maintain prime bone density and deter osteoporosis is hugely important as well.

What does this mean?

Plenty of beans, beets, dairy, leafy greens and red meat. And of course, monounsaturated fats from foods like California Ripe Olives, almonds and avocados to help your body absorb all of the vitamins that it needs. Have a bun in the oven or a bundle of joy in your arms? Now is the time you have permission to eat more. Pregnant and nursing moms should consume extra calories in just about every category to keep mom and baby feeling their best.

So, whether you're ready to reproduce or simply in it for yourself, time to get cooking! Toss together some beets, California Ripe Olives, asparagus and goat cheese and you're on your way. Served alone as a salad or as a sidekick to that juicy steak you've been craving, eating right never seemed so right on!

Baby Bearing Beets

• 1/2 lb. cooked asparagus, cut into 1-inch pieces
• 1 (15 oz.) can white beans, rinsed and drained
• 1 cup California Ripe Olives, halved
• 1 1/2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 lb. cooked beets, diced into 1-inch pieces
• Salt and pepper to taste
• 2 oz. crumbled goat cheese

In a large mixing bowl, combine asparagus, white beans, California Ripe Olives, vinegar and olive oil. Gently toss in beets and season with salt and pepper. Sprinkle with cheese before serving. Serves 4.