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Today is a perfect example of why a mom has to have a really fast, go-to meal.  We just got the call that one of our clients is in labor and we have to get out the door.  Now!

This is a great meal for families with little ones who don't like red sauce.  There is one kid in every family who just won't eat sauce, lol!   

It comes to us from the Real Simple Website.  Lots of options for substitution in this one. Pick a different pasta, pick a different vegetable, pick a different cheese.  Live it up!

Ingredients
  1. 1 pound cheese ravioli (or pasta of choice)
  2. 2 tablespoons olive oil
  3. 3 small zucchini, sliced into thin half-moons (or vegetable of choice)
  4. kosher salt and pepper
  5. 2 cloves garlic, thinly sliced
  6. 1/2 cup grated Parmesan (2 ounces)

Directions
  1. Cook the pasta according to the package directions. Drain and return to the pot.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the vegetable, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.
  4. Add the garlic and cook for 2 minutes.
  5. Add the vegetable mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.
  6. Serve with the remaining ¼ cup of Parmesan.

That's it!  Off to meet our newest client:)

This recipe was submitted by the fabulous WBC Doula Renee Hennings.  She can be reached at renee@wisebirthcoices.com.  Original Recipe can be found at this link:  http://www.realsimple.com/food-recipes/browse-all-recipes/ravioli-sauteed-zuchinni

 
 
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Stuffed peppers are another old-school recipe that packs in nutrition! 

Peppers are an unsung hero when it comes to getting your daily vitamins.  According to the World's Healthiest Foods website peppers have 157% of our daily recommended level of vitamin C.

And face it, they just taste great.  Snacktime or mealtime this is a versatile veggie.  

Ingredients
Todays recipe can be converted to meatless easily by swapping the ground beef for a meatless version like Gardein's Beefless Gound.  
  • 6 large orange, yellow or red bell peppers  
  • 1 1/2 lbs raw ground beef
  • 2 cups cooked rice or cous cous
  • 2 cups chicken stock
  • 1-15oz can of diced tomatoes (you can use flavored versions)
  • 1 medium onion chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded cheese 

Directions:
  1. Cut the tops off the pepper and remove seeds and ribs from inside. Very carefully slice a thin piece off the bottom of peppers to help them stand up straight.  Be sure not to cut through creating a hole for stuffing to leak out. (I have always cut the stem tops off of my peppers, but next time I will try slicing them lengthwise as seen in this version on Womansday.com
  2. Combine all ingredients except the chicken stock. 
  3. Stuff peppers with mixture and place into baking dish or crockpot.
  4. Pour stock over the peppers.
  5. If baking: Place in 350 degree oven for 45 minutes to 1 hour
  6. If cooking in the Crockpot: Cook on low for 6 hours. 

Todays recipe is submitted by the fabulous WBC doula Jill Dillner.  Jill can be reached at jill@wisebirthchoices.com


 
 
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My family loves this recipe because it feels like a special treat. I love this recipe because it tastes like tacos without all of work and has a good amount of protein.

You could substitute or add meat to the beans. Personalize this to suit your family.  

This would be great for #familygamenight ! It will become a quick favorite!







Ingredients
3 cans cooked black beans
One packet of taco seasoning or 3 T. Homemade taco seasoning
6 oz shredded cheddar cheese
2 avocados cubed
1 jar of salsa
8 oz sour cream
Chopped green onions (optional)
One bag of tortilla chips

Directions
1. Preheat oven to 350
2. Warm up beans on stove top and season with taco mix
3. Spread beans into the bottom on a 9 x 11 pan
4. Top with shredded cheese and warm in oven until cheese is melted
5. Top with cubed avocados, a jar of salsa, sour cream and chopped chives.
6. Serve immediately with tortilla chips


Today's recipe was submitted by the fabulous WBC Doula Tzipi Sutin.  Tzipi can be reached at tzipi@wisebirthchoices.com

 
 
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I admit, the Royal Family fascinates me!  According to Life & Style Weekly, Kate is expecting baby #3 with Prince William.  If it's true, congratulations to the growing family!

Like many of us regular non-royal moms, Kate has had rough pregnancies dealing with hyperemesis and bed-rest.  I was sick through the entire duration of pregnancy #2.  It was horrible.

However, Kate is a future Queen.  She is provided unending support by nannies, midwives, Ladies Maids and chefs...(ahhhh Downton Abbey season 6 starts soon in the US!)   

While I may be Queen of my Castle here in Morganville NJ, the staffing is sadly inadequate. If this was a Vlog, I would pan the camera.  You would see, my maid sucks and the chef did not show up again today.

So how can we get the royal treatment for our pregnancy and early days after the baby arrives?  Here are my 3 quick suggestions:

1.  Plan ahead for time to rest.  Kate has planners and schedulers whose sole purpose is to plan her day.  I have my datebook.  It's sad we have to plan to rest, but we do, so learn to use the crock-pot, follow-our Menu Monday Blog and sign-up any older kids you have for some activity that takes them out of your space for an hour or two.  We all benefit from some child-free time and they benefit from some mommy-free time.

2.  Surround yourself with people who are positive support.  A good friend who just agrees because she know it's what you need to hear, and then gently nudges you in the better direction.  ie:  Me:  I am going to eat this entire box of Ghirardelli chocolates and follow them with a bottle of wine! Friend: Sounds AWESOME!  How about I take you for a milkshake and a pedi instead?

3.  Plan for "after birth support".  If you can afford a nanny, hire one.  If not, this is the time to put some cash aside for a postpartum doula.  Kate has them, we should all have them.  A Postpartum Doula comes to you and does all the things that Kate's staff does for her. She helps mom with self-care, she helps care for baby, she helps you spend time with older siblings, she makes sure you are eating and showering, she listens to you and makes sure you are healthy in body and mind!  She gets it.

Most importantly she treats you like a queen.  

Not in the creepy "smoking in the alley complaining about uppity nonsense" way.  In the "I will listen and support you without judgement" way.  It's time we all got treated like Kate.  
It takes a special kind of person with a great deal of patience and compassion and training to support a new mother.  And we have plenty of them!

Call us now at 732-754-9551 to see how we can treat you like a Royal.






 
 
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Soup is the most versatile meal for families with a #newbaby.  This is a great option to prepare as a gift for that new family you are visiting, too!

Just ladle into a mug and you can eat it anywhere at any time.  Keep it in the refrigerator and microwave a cup throughout the day.  

If you dice the ingredients small enough, you won't even need the spoon! (Great for those times when you only have one hand!)

Today's recipe comes from the SheKnows blog site.  They have a cool daily recipe blog that can be delivered to your inbox.

Tomato Escarole Orzo Soup

Serves 6

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes

Ingredients:
  • 2 tablespoons olive oil
  • 1 small sweet onion, minced
  • 3 garlic cloves, minced
  • 6 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 2 (15-ounce) cans diced tomatoes
  • 1 (15-ounce) can green beans
  • 2 cups chopped escarole leaves
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup orzo pasta
  • Parmesan, for garnish
  • Fresh chopped parsley, for garnish


Directions:
  1. To a pot over medium heat, add the olive oil and onion, and cook for 3 – 4 minutes or until the onions are soft.
  2. Add in the minced garlic, and cook for an additional minute, until the garlic is fragrant.
  3. Add the vegetable broth, tomato paste, diced tomatoes, vegetables and seasonings. Mix well, then cover the pot, and simmer for 20 minutes.
  4. Stir in the orzo, and simmer for an additional 10 minutes.
  5. Ladle into bowls, garnish with Parmesan cheese and chopped parsley, and serve warm.


Original post can be found on the SheKnows website