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These cookies are superior energy and nutrients in one quick bite. Store them in the freezer since they don’t hold up well at room temperature.
Optional additions: hemp seeds, chia seeds Line a baking sheet with parchment paper and set aside. In a small saucepan over medium heat, melt together coconut oil, syrup and cocoa powder. Add the almond butter and stir again until smooth. Remove from heat and fold in the quinoa, quinoa flakes and coconut flakes. Add any additional ingredients at this point. Spread mixture evenly across parchment paper into a thin sheet. Sprinkle with sea salt and place in the freezer to set for about 30 minutes. Remove from freezer and cut into about 2” squares. Store in an airtight container in the freezer.
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This is a great gluten free bread. It takes a little bit of time to put together, but is difficult to mess up, unlike a lot of other bread recipes. Pre-slice a loaf and keep in the freezer to pull out as needed. A note on the flours, I use 1.5 C millet, 1 C tapioca, ¾ C oat, ¾ C white rice flours.
In a small bowl, combine sugar and water. Sprinkle the yeast on top and stir. Proof exactly 10 minutes. In a heavy mixer, combine the dry ingredients. In a medium bowl, whisk together eggs, oil, honey and vinegar. When yeast is done proofing, add the wet ingredients to the dry ingredients in the mixer and stir until paste-like. Then add the yeast. Mix on low for about 30 seconds. Scrape the sides of the bowl and mix on medium speed for about 2 minutes until the dough is smooth. Pour into a well-greased 9x5 loaf pan, sprinkle with whole oats and cover with plastic wrap. Allow to rise for about an hour. Check at 30 minutes and remove wrap when dough is close to hitting. Allow to rise remaining time uncovered. THEN preheat the oven to 375 degrees F. Bake for about 35-40 minutes (internal temp should be 210 degrees). Remove from pan and allow to cool completely on a wire rack before slicing (bread continues to cook after it is removed from the oven). Fast, easy to throw together in a hurry, and absolutely delicious. This meal can stand on its own when served over grains such as rice or millet, or serve with a salad and crusty bread on the side. Amounts for the vegetables are suggestions–go with what you like or happen to have on hand. We love olives around here, so we add extra. Any mild green olive mixed with the stronger kalamatas work well.
Serves 3-4
Preheat oven to 375 degrees. Prepare your rice or grains as directed. In a small bowl, combine all spices and stir. In a large baking dish, add the chicken breasts. Rub half the seasoning on the chicken, flip and add the remaining seasoning to the chicken. Spread 2-3 Tbs hummus (okay, IDK, I’ve never actually measured this) on top of each piece of chicken and spread evenly. Arrange tomatoes, zucchini, and olives around the chicken. Drizzle olive oil over the whole dish. Salt and pepper the veggies, top everything with feta cheese. Bake 35-40 minutes or until chicken is cooked. Serve over grains. There are many reasons you may encounter the need for substitutions throughout pregnancy and the postpartum period. Basic food allergies, of course, along with food aversions due to shifting hormones, or even difficulties with breastfeeding later on. This list makes it easier to figure out.
Hypoallergenic meats:
Dairy Substitutions:
Gluten Substitutions:
Alternate grains (these are all gluten free and are nutritionally dense):
Egg replacement: 1 egg can be replaced with ground flaxseed: 1 TBS flaxseed meal and 2.5 TBS water. Mix together in a dish and let stand 5 min to thicken, add to recipe as normal. Make meatballs from lamb or turkey, using GF breadcrumbs. Bake chicken, turkey, or fish with a side of roasted vegetables. Top with chimmi or basil pesto. Bone broth is an excellent source of protein and helps with hydration. Drink it, or use as soup base. Simple Mills, MadeGood and Mary’s Gone Crackers are great alternative brands for snacks/baking. Whole Foods has many alt brands for gluten free/dairy free breads and pasta. This is pretty easy to throw together if you keep the necessary ingredients on hand in the freezer. Add steamed millet (or other grain of choice) drizzled with avocado oil and lightly salted on the side to make it a complete meal.
Split sweet potato lengthwise, mash with a fork. Add a pile of shredded chicken, top generously with chimi. Serves 4 Adults
Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving. While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper. Toss pasta with dressing and top with radishes and feta. This recipe is based on one commonly used in South Indian households. In the north, you might encounter creamier versions and different spices. Use this as a guide for your own preparation.
Serves 2-4
Use as many of these additional ingredients as you like:
Cook your rice according to package instructions. While rice is cooking, place rinsed dal and 4 cups of water in a saucepan. Allow to soak for 10 minutes. Then turn on heat and bring to a boil. Next cook at medium-low heat, uncovered, for about 20 minutes. Stir in turmeric and salt, carrots and any other vegetables you want to add, and cook for another 20 minutes or until dal is soft but still holds its shape. You are looking for a stew-like consistency. While the dal is simmering, heat oil in a medium saucepan over medium-high heat. When the oil is hot (it will start to shimmer), add mustard seeds and cumin seeds. As soon as mustard seeds pop, add garlic, ginger, onion, and curry leaves. Saute until everything browns a little and the curry leaves turn a shade darker, about 1 minute. Add green chilis and stir to mix. Remove from heat and set aside until dal is finished cooking. Once dal is finished, add onion and spice mixture to dal and stir to combine. Heat naan according to package instructions. Serve over rice with naan on the side. Hold on–this is not the neon-colored, chemical-flavored jello of your childhood! Gelatin is an excellent source of protein, is extremely soothing to the gut, and can be both a good snack to have on hand during labor and for a quick treat during postpartum recovery. It can also help fight off the nausea and get some much needed protein in the first trimester.
Serves 2
Choose a storage container such as a mason jar or bowl with a tight-fitting lid. Add about ½ C juice to the container and sprinkle with gelatin powder. Whisk together to combine, allowing to sit for5 minutes to bloom. It should look like sludge. While the gelatin is blooming, pour the remaining juice into a medium saucepan. Heat over medium heat until almost boiling. Remove from heat and pour into gelatin container (make sure your gelatin has bloomed first!). Stir in sweetener (if using) and whisk well to dissolve. Allow to cool for a bit, cover, and refrigerate about 4 hours or until set. *Use berries in the juicer (strawberry, raspberry, blackberry). Put the pulp through one more time. Add about ¼ C of water to achieve the total 2 cups of juice. You can also use pre-made juices such as peach, passion fruit, guava, cranberry/pomegranate etc–just avoid any citrus as it will inhibit the gelatin from blooming properly. Real juices will result in a cloudy-looking finished product, but that’s fine! **Granulated sugars such as coconut can be used here, but they can be more difficult to dissolve and affect the finished texture. You can also use honey, but it has a prominent flavor. by Shafia Monroe
This is a delicious and comforting postpartum stew. It is full of vitamins, minerals, protein, and it's anti-inflammatory. Inflammation has been found to contribute to postpartum depression (Seek professional help for mothers who are experiencing postpartum depression.)
Rinse black-eyed peas and place in a stainless steel pot. Cover the peas with water and let soak for a couple of hours. Add the diced onions, one garlic, thyme, sea salt, ground pepper, liquid hickory smoke, chopped celery, ginger root or powder ginger and turmeric to the soup at the halfway point. Cook until black-eyed peas are tender but not mushy (about 40min). Make sure the water does not evaporate. Add coconut milk (Optional). Serve with rice or cornbread. |
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