I’ve been wanting to make lettuce wraps for a long time, so at last I cooked up a concoction to try them out!  Quinoa filled lettuce wraps make a fantastic light, protein packed meal. Great for summer lunch, it leaves you feeling satisfied but not heavy. Due to the raw lettuce, it’s not technically “perfect” for postpartum, but all ingredients are easily digestible, so if mom is open to a raw ingredient it can certainly work.  If not, it’s easy enough to replace the lettuce wrap with a more traditional flour or corn based wrap. (note: this makes the dish less allergy friendly)

Cook ahead (can be made several days in advance and refrigerated):
1C (dry) red quinoa
1C (dry) regular quinoa

Quinoa can be cooked on the stovetop or in a rice cooker – please see package for instructions.

Kidney Bean Paste:
16oz canned kidney beans
2tsp chives

Filling:
2T Sunflower Oil
1/4C leek (chopped)
1 stalk of celery (chopped)
1.5C Protein of your choice – chopped (steak, chicken, tofu, temper)
Small handful of chopped Parsley
1 head of Iceberg Lettuce
Salt to taste

To make the kidney bean paste, simply put the beans and chives into a food processor with a little filtered water and blend until “pasty.” Feel free to add a little salt if needed. Set aside.

For the filling, heat the sunflower oil over medium-high heat and add the leek. Stir, cooking until soft (about 2-3 minutes). Add the celery. Cook for an additional minute. Add protein and cook until done (this depends on the protein). Add a two or three cups of cooked quinoa and continue stirring for a minute or two until everything is heated through and mixed well. Turn off the heat and mix in the parsley and salt.

For the wrap, peel off some leaves of iceberg lettuce and rinse. (Try to keep them in one piece!) Dry and set on a plate.

To assemble, spread a layer of bean paste on the inside of the lettuce leaf (keeps everything in place!), add some of the quinoa mixture, and wrap the leaf around. It can be handy to add another dollop of bean paste to help seal the wrap.

Serves 2-3

*Allergy friendly, low salicylate recipe.

Young snow pea shoots remind me to relish early spring. The vivid green and fun curls make me smile, and their addition to our plates gives life to the meal and brings subtle joy to an often harried dinner routine. (Two little boys under three keep me on my toes in the kitchen!)

The recipe is simple, but the aromatics add just the right amount of complexity to fresh greens.

1/4-1/2 lb Young Snow Pea Shoots
1/2 Red Bell Pepper
1/2 Medium Yellow Onion (diced)
1 clove Garlic (minced)
1/4C Olive Oil
Salt and Pepper to Taste

Heat the olive oil over medium heat until hot. (Please remember…There is a big difference between high and medium heat, and taking your time while cooking can make a world of difference.) Add garlic and sauté for 1 minute, add onion and pepper and continue cooking for around 3 minutes or until onion is translucent. Add Snow Pea leaves and cook until bright green and tender. Season to taste with salt and/or pepper. Serve warm.

Serves 2-4 as a side dish.

*Gluten, dairy, soy, egg, corn, nut, fish, etc. free. Allergy friendly!

Substitution: If mom or baby isn’t tolerating even a small amount of garlic, consider substituting with 1/4tsp asafoetida. (though a stinky spice when raw, in cooked dishes it transforms into a wonderful garlic, onion, or leek replacement that also works as a gentle digestive aid)

While attending Neonatal Resuscitation training with Karen Strange, I was reminded of this breastfeeding initiation “technique” and wanted to be sure to share here:

More info can be found on the website breastcrawl.org.

Since the time to write another blog post is long overdue, I’ve decided to reflect for a moment on my path as a doula thus far.

When I attended the Birth Arts International training weekend, I left feeling inspired and well prepared. I felt confident that my training stretched well beyond those three days, and in awe of what I had absorbed over the past three years.  Since then, I’ve spent more time studying, watching births, reflecting on my place in the birth world, and waiting for the universe to align and present the first birth in which I will have the honor of supporting a new family.

Learning of my fellow doulas attending births and hearing their stories, I have to admit that jealousy has bubbled up on occasion. Until last week, I hadn’t had a single call or email even inquiring about my services, let alone a meeting or an agreement. Sometimes I wonder if I’m in a void. I doubt myself. I question if this is the universe telling me that this calling to which I feel so tied is wrong.

Last night, after learning that I wasn’t chosen as the doula for an upcoming birth, I let myself grieve a little. While I fully understand why a mother would choose a more experienced doula, it still stung.  Rejection always hurts, no matter how valid.  I think in any profession there always exists a need to be “chosen.”

But then morning came, as it always does. After catching up on some much needed rest, I awoke to warmth and soft rain  and watched the sun burn slowly through the clouds. I rediscovered my patience. I remembered – time is irrelevant to the greater force in the world. The time must not be right for me or for my family.

I’m looking forward again. I will continue to study, to write, and to support women in other ways. I will absorb all that I can during the two days of Traditional Midwifery Skills Training at the Midwifery Today Conference. I will appreciate the knowledge and skills that I will acquire at the Neonatal Resuscitation Certification later this month. I will trust that a woman who needs my support will choose me when the time is right.

I always talk about how pregnancy, birth, and motherhood is a journey, unique to each woman. So is the path of a doula. I look forward to continuing mine.

One of my all time favorite comfort foods is a creamy, rich risotto.  I’m constantly experimenting and recently decided to use some ingredients that had been awaiting a good dish.  What resulted was a warming yet fresh risotto that would be perfect in any season, and for pregnancy or postpartum.

Ingredients:

2T Extra Virgin Olive Oil
2T Extra Virgin Coconut Oil
1/2C Chopped Leek
2tsp Grated Ginger
1.5C Arborio (Risotto) rice
5C Water
Salt to taste

To prepare:

In a medium or large shallow sauce pan, heat olive and coconut oil on medium heat.  Add leeks and ginger and sauteé until the leeks are soft.  Add rice and sauteé for another 2 minutes.  Add 1 cup of water and a few dashes of salt and stir until the water is absorbed.  Continue to stir and add water 1 cup at a time until rice is tender and creamy.  Add additional salt to taste.  Serve warm.  Keeps well as a leftover too!

*This recipe is Gluten Free, Soy Free and Vegan

After only a month “alive” online, the web designer in me wanted to make some drastic changes to both the design and functionality of my website: A more representative vibe, better blog integration with the site, and a chance to hone my Thesis theme customization skills, just to name a few.

I hope you enjoy it and take a moment to look around.

Knowing me, expect frequent tweaks in the coming weeks!

After the birth of my first son, I spent a lot of time trying to figure out how to cook with my baby.  One of my favorite meal prep tools is our crock pot.  I tend towards having trouble digesting raw foods under normal circumstances, and during my postpartum months I feel the need for slow cooked foods even more than usual.

Note for new mamas: Your postpartum body is not ready to digest salads, ice cream, or any other cold or raw foods. During this time of healing and change, think simple, warming, and easy to digest.

One of our family favorites is a recipe that is based on Chinese Chicken and Rice Porridge, also known as Congee.

For your eating pleasure…

Ingredients:

2 whole chicken legs/thighs or 2 turkey legs (with bone)
1T raw apple cider vinegar (This is optional, but will draw out minerals from the bones – especially good if you’re using a non-bone broth base)
1C – short grain brown rice
2 bay leaves
dash of whole cumin seeds
1 small onion (chopped)
1 large stick of celery (chopped)
1 carrot (chopped)
8C chicken or turkey bone broth (see separate post for this recipe) or water or veggie broth
1t grated ginger
1 piece of Alaria (sea vegetable)
Salt to taste

Instructions:

This is the best part!  Throw (or gently place) all ingredients into your crock pot (slow cooker), set the time for 6-8 hours on low (I give a range because our crock cooks hot and takes less time than others).  Press start and walk away.  I like to take the chicken off of the bone at the end and stir in the pieces. Another option is to use boneless chicken or turkey, and simply stir it in after it breaks apart. The only disadvantage to using boneless is that you miss out on all of the beneficial minerals that cook out of the bones. We advocate using only hormone and antibiotic free, free range meats.

Start this dish in the morning and your house will be filled with a delicious aroma all day and dinner will be ready right on time, or start it at night and eat it as a strengthening and warming breakfast.

*This recipe is free of the top 8 allergens