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Today's recipe was submitted by the amazing Chiropractor, Dr Kyle Klim of Integrative Wellness Group in Belmar, NJ. We hear some rumors about a pregnancy cookbook.....We will post once we confirm;)

Ingredients:

4 to 6 chicken thighs or breasts, depending on how many servings you need
2 heads of broccoli, chopped
2 tablespoons olive oil 
1 tablespoon coconut oil
1 tablespoon fresh chopped parsley or dried Italian seasoning
2 cap fulls of Braggs apple cider vinegar
salt and pepper to taste

Equipment:

2 baking sheets

Directions:

Preheat oven to 375 degrees F. On one baking sheet, place coconut oil and broccoli. Season with salt, pepper, and apple cider vinegar. On the other sheet, place the chicken, and season with olive oil, herbs, salt and pepper. Bake broccoli for 15 minutes, until tender. Bake chicken for 20 to 30 minutes, depending on the size of each piece. When finished, plate them up and enjoy!

You can easily substitute lots of different veggies for this recipe such as asparagus, sprouts, zucchini, or anything your family enjoys. 


Dr.Kyle Klim, DC, BS
Doctor of Chiropractic specializing in Pregnancy, Pediatrics, Gymnasts, Webster Technique Certified, International Chiropractic Pediatric Association Member 

Dr. Kyle grew up in rural northeastern Pennsylvania and has been under Chiropractic care his entire life. Dr. Kyle decided as a teenager that he wanted to become a Chiropractor in order to help people achieve the level of total wellness he had been experiencing as a result of being under consistent care. With Dr. Kyle's experience as a competitive gymnast, college cheerleader, and tumbling coach, he understands the needs of the athlete in competition, balance, strength, flexibility, recovery, and performance. Dr. Kyle is also a member of the a international Chiropractic Pediatric Association (ICPA) and focuses on keeping the body balanced and aligned during the pregnancy for the best possible outcome during labor and delivery. He is also Webster Technique certified which is a specific Chiropractic analysis, soft tissue release, and adjustment to properly align the pelvis to allow for the best bio mechanical and neurological function giving the growing baby the best amount of room and positioning for the birthing process. Dr. Kyle is dedicated to taking care of the family as a whole in order for everyone to be their best every day.

You can reach Dr Kyle Klim at (732) 359-8263 or visit the office located at 
800 Main Street #109 Belmar, NJ 07719

 
 
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I love making these little pizzas for my family. They are fast and versatile. Bocconcini are small morsels of mozzarella - but you can also cut up whatever mozzarella you have at home or use shredded. 

Today's recipe comes from Delish.com

Ingredients
  • 4 small 3 inch whole wheat pitas
  • 1/2 c. part skim ricotta
  • 1/2 tsp dry oregano
  • 1 clove of garlic
  • coarse salt and ground pepper
  • 1 package of frozen chopped spinach
  • 1/2 pt. bocconcini

Instructions
1. Heat broiler with rack set 4 inches from heat. Line a large baking sheet with foil and arrange pitas cut side up.
2. In a bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Divide evenly onto the pitas and top with spinach and bocconcini. Season again.
3. Brown until cheese is melted and starts to brown (4 - 6 minutes) rotating sheet from front to back halfway through baking. Serve immediately.

Today's recipe was submitted by the fabulous Renee Hennings. Renee can be reached at renee@wisebirthchoices.com. She found this recipe at http://www.delish.com/cooking/recipe-ideas/recipes/a15528/mini-spinach-cheese-pizzas-recipe-mslo0511/

 
 
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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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Bone Broth

We have received a few requests for a Bone Broth Recipe as we head into the winter season.  This is a more labor intensive recipe, as you need to skim the broth over the course of cooking.  This is a great recipe to prepare before your little one makes their debut! You can add it to your freezer meal stash.


It's also a great energy boost during labor, when your appetite is low.

Broths and stocks have been used in Europe and Asia for centuries and they are essential in gourmet kitchens. I often have a cup of warm broth as a snack, and it is great to keep in the freezer for those "under-the-weather" days.  You can use broth as a substitute for water when cooking rice or quinoa, or use it to make a quick homemade gravy

Additionally, the soaking of the bones in an acidic water draws out the calcium, magnesium, phosphorus and other trace minerals, making them more readily absorbed by our body. It is more budget-friendly than buying glucosamine-chondroitin and mineral supplements at your local Vitamin store. 



Prep: 5-15 minutes 
(See Cook times below)


Ingredients
  • 2 pounds (or more) of bones from a healthy source
  • 2 tablespoons Apple Cider Vinegar
  • Water

Optional additions***
  • 2 chicken feet for extra gelatin
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 1 bunch parsley
  • 2 cloves of garlic for last 30 minutes of cook time
  • Salt/Pepper/Herbs for flavor

You will need a large stock pot (or crock pot) to cook the broth and a strainer to remove the pieces when it is done.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.

The first step in preparing is to gather high quality bones. Many butchers will sell bones; mine saves me “chicken backs” which is just the frame after he has removed the breasts, wings, and drumsticks. 

***I also keep a large zip lock bag in my freezer and put all the bones in it when I roast a chicken at home. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water, this is only if you can find them and can tolerate them in the pot (optional!). 

***You can also add some organic vegetables for flavor. These are optional but will add extra flavor and nutrition. Again, I have a large zip lock in my freezer where I save all my onion ends, onion skins, carrot tops, leafy parts of the celery, and any bits that would get tossed otherwise.  1 onion, 2 carrots, and 2 celery stalks can be used if you do not have a scrap bag in your freezer.

Instructions
Place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water to cover the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available. This can also be done in a crock pot.

***Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until for the following cooking times: 

Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24-36 hours
Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the foam that floats to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. 

***During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.  


For more info on making broths, or the health benefits visit The Nourished Kitchen or 
Traditional Cooking School.

Todays recipe was submitted by the Fabulous WBC Doula Shea Coffey.  Shea can be reached at shannon@wisebirthchoices.com

 
 
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Placentas are a hot topic again, as Kim Kardashian announced she will consume her placenta from second baby, Saint North's birth.

While we know this idea isn't going to be for everyone, we have been getting calls asking for a smoothie recipe, so here goes. (Keep in mind you can make this recipe WITHOUT the placenta!)

If you have your placenta in your freezer, this is how you can use it!  This recipe is from Code Name Mama's Blog. Visit her blog for more smoothie recipes.

Vanilla Yogurt Smoothie

1 cup yogurt (greek or regular)
1 banana
3 frozen strawberries
1 tsp vanilla
1 tbsp flax seed meal (for Omega-3’s)
1 tbsp dry quinoa (whole or ground for protein)
Placenta
Dollop of honey (optional)


If you want to know more about the benefits of consuming your placenta as pills or tinctures, connect with us by calling 732-754-9551 or visiting our website NJPlacenta.com. You can also check out our digital information guide here.

 
 
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Bell Pepper Birds Nest

A great breakfast alternative for folks who are avoiding the extra bread!  


Fresh, sweet bell peppers lighten up the usual "birds-nest" by using bell peppers in place of the fried bread slices.  Leafy greens on the side provide vitamins and minerals that are so important to postpartum wellness.


This is definitely one of those anytime meals....like 3:00am when your little one is wide awake.....










INGREDIENTS
  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four 1/2-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 8 cups mixed salad greens

DIRECTIONS
  1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. 
  2. Add bell pepper, then crack 1 egg into the middle of each pepper ring. 
  3. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. 
  4. Gently flip and cook 1 minute more for over easy. 
  5. Sprinkle with Parmesan and plate. 
  6. Toss salad greens with 1 teaspoon oil and season with salt and pepper and serve alongside eggs.

Today's recipe is submitted by the fabulous WBC doula and Placenta Encapsulation Instructor Renee Hennings.  Renee can be reached at renee@wisebirthchoices.com

The original version of recipe can be found in EVERYDAY FOOD, JUNE 2010

 
 
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Fatty fish and their roe have long been considered sacred foods and were many times a part of a pre-pregnancy, pregnancy, and postpartum diet in native traditions.

“Adequate consumption of omega-3 fatty acids is vitally important during pregnancy as they are critical building blocks of fetal brain and retina. Omega-3 fatty acids may also play a role in determining the length of gestation and in preventing perinatal depression.” **
This recipe pairs very well with a quickly thrown together arugula salad tossed with lemon juice and olive oil, and a wild rice pilaf.

 Prep Time: 5 minutes  Cook Time: 20-30 minutes 

  Ingredients
  • 1 cup heavy cream (not ultra-pasteurized)
  • (4) 4-6 ounce wild-caught salmon fillets
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh marjoram
  • 1/4 cup chopped fresh thyme
Instructions 

1.   Preheat the oven to 350 degrees.

2.   Arrange fillets in a cast iron pan or a casserole dish, pour fresh, heavy cream over salmon fillets.

3.   Sprinkle fresh dill and thyme over the cream-drenched salmon and bake in oven for 20-30 minutes or until salmon is firm and flakes easily.

4.   Serve immediately.

**(http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/) 


Today's recipe was submitted by the fabulous WBC doula Shea Coffey. Shea can be reached at shannon@wisebirthchoices.com

 
 
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In a house with food allergies, this is a flavorful and easy dinner option.  Allergy-friendly turkey/black bean burgers! 

This is a great "make today and freeze for later" meal.  I personally cook them prior to freezing, giving me a quick no-cook dinner option.  Great when you need something fast. You could also make the patties and freeze them raw. Just remember to wrap them in parchment paper prior to freezing, so they are easy to separate.

I ran the recipe through my nutrition app. 166 calories per 4oz patty. It's a great recipe for women who are trying to lose weight postpartum. Enjoy ladies!

Ingredients
1 can organic black beans
1.3 lbs ground turkey
1/2 an onion - diced small
2 Tbsp chia seeds
3 Tbsp water
Cumin, salt, pepper to taste or any other seasonings to taste

Directions
  1. Mix chia seeds and warm water and set aside to gel** 
  2. With a fork or potato masher, mash the black beans into a chunky paste
  3. Add ground turkey, onion, seasoning and chia seeds
  4. Mix until well blended
  5. Form into patties and pan-fry them

**How to use Chia from Leigh-Chantelle from Viva la Vegan! https://www.youtube.com/watch?v=oe7ErAOWLeE0 


Today's recipe is from the fabulous WBC doula Sarah Zadoyko.  Sarah can be reached at sarah@wisebirthchoices.com

 
 
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Sweep the Kitchen Crustless Quiche

This recipe is a serious time and money saver! I love to make a few at a time with whatever I have on hand. Eat one tonight, freeze two for later. The quiche in the picture is broccoli.

This is a great way to use up some veggies that are heading toward the end.  Also a great way to get some quick protein on those days when making coffee is exhausting!


Ingredients:

5 eggs
¾ cup of milk
2 cups of shredded cheddar 
   (or crumbly cheese of your choice: goat, gruyere, mozzarella, gouda, or any combination)
½ tsp salt
black pepper to taste
2 Tbsp of dry herbs of your choice and a bit of garlic powder 
   (My favorites are oregano and basil with mozzarella, and dill with goat cheese)
2 – 3 cups of cut vegetables 
   (broccoli, mushrooms, peppers, spinach, tomato, sautéed onions)
1 Tbsp flour

Directions:

1. Preheat oven to 350
2. Mix all of the ingredients together thoroughly with a spoon
3. Pour into a non-stick or lightly greased disposable pie tin
4. Bake 35-45 minutes

BONUS RECIPE:

Single Serve Mug Brownies for the Deserving Mother

I like to whip up a mug of these after the kid goes to sleep, it’s a generous amount for one person and is really fast. I keep a couple ziplock baggies with the dry ingredients already mixed and it takes me less than 3 minutes to make these

2 Tbsp melted butter
2 Tbsp water
¼ tsp vanilla
dash of salt
4 T sugar (I actually use a little less)
2 T cocoa powder
4 T flour
small handful of chocolate chips or nuts (optional)

directions:

1.      thoroughly mix all ingredients together except chocolate chips or nuts
2.      Sprinkle chocolate chips or nuts on top
3.      microwave for 60 – 90 seconds, enjoy



Today's recipe was contributed by the Fabulous Doula Tzipi Sutin. Tzipi can be reached at tzipi@wisebirthchoices.com

 
 
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This soup is a favorite with my family & our postpartum doula clients. This soup is perfect for the cooler nights and for an easy comfort food meal.  And we all know we need chicken soup since cold & flu season is upon us!  

To save time, just use pre-cut veggies, boxed broth and rotisserie chicken.  (Most grocery stores will have all three veggies diced and packaged together as mirepoix) 

You can also choose to take your time making homemade broth, poached chicken, and find all of the chopping and peeling therapeutic.   If you have the time, it is worth it for that old-fashioned homemade flavor!

Ingredients

3 cloves garlic minced
1 large onion diced
3-4 stalks of celery chopped
3-4 carrots peeled (if you desire) and sliced
  (or all 3 already diced in 1 package Mirepoix)
Shredded or cubed Cooked Chicken (I like to pick apart a rotisserie chicken, but you can also poach your choice of chicken parts and then shred or cube)
4-6 cups of chicken stock
Kale (I use bagged kale, just be sure to pick out the thick ribs and stems)
1/2 bag Egg noodles (whatever width you prefer)
Salt, pepper

Directions
Sauté the garlic, onions, carrots & celery in oil of choice until soft. Season with salt and pepper.
Pour in broth & chicken pieces.  Bring to a simmer.  

Add noodles.  

Once noodles are soft, add the kale to the soup. The kale will wilt pretty quickly so add as much as you'd like in batches.

Cook for 5-10 minutes or until desired Kale wilt:)  

Season with salt and pepper, as desired. Serve and top with Parmesan cheese if desired.

I like to make a large pot of this and make individual serving sized portions in sandwich sized freezer bags. Just pour, seal and freeze.  If you do plan on freezing a portion, cook noodles separately.  Otherwise they may get too mushy from freezing.

Contributed by the Fabulous Doula Sara Sandstrom.  Sara can be contacted at sara@wisebirthchoices.com