Cranberry Nut Muffins

Last week, the staff of Wise Birth Choices had a information table at the Princeton Holistic Family Expo. Being the doula I am, I made muffins for us to enjoy while we set up our booth.  

I wanted to do something seasonal and festive but also easy to eat.  I adapted a cranberry nut bread recipe into muffins.   They were a huge hit with the gals and with Dr. Kyle Klim, of Integrative Wellness Group in Belmar NJ, who may have done a couple of muffin drive-bys, while also tabling at the same expo.  

Well I had a few leftover from the fair and have been grabbing one each morning on my way out.  I normally skip breakfast but these are so convenient and delicious to grab and eat on the go!  I am making it a point to make a batch of muffins every weekend for myself for an easy breakfast and snack.  

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup cranberries
  • 1/2 cup chopped walnuts
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup orange juice

Preheat oven to 350 degrees.  Spray or line muffin tin.

Combine the flour, sugar, salt, baking powder, and baking soda. 
Add the cranberries and walnuts, and stir to coat with flour.  
In a separate bowl whisk together the egg, oil and orange juice.  
Pour the liquid mixture into the flour mixture, and stir until just blended. 
Spoon the batter into the prepared tin.  
Bake for 25- 30 minutes.   

I stored the leftovers in a ziplock in the fridge.  This will make 12 muffins.
Todays recipe is submitted by the Fabulous WBC Doula Sara Sandstrom. 

Adapted from-


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.....

  • 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

  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

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!


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


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


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)


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

BakedOatmealSquaresBaked Oatmeal Squares
Baked Oatmeal Squares

This recipe is one that I have made MANY times and it's my go to, for all postpartum mothers and anyone looking for a healthy, comfort food!  

Whether you have just starting breastfeeding or a seasoned breastfeeding pro, this is a tasty way to get the nutritional support you need.  This is a great recipe that freezes well and can be easily adjusted according to any diet restrictions

If you are having some issues with milk supply or just want to increase your milk supply, add dried papaya or apricot.  University of Wisconsin's Department of Family Medicine Integrative Medicine Program lists apricots and oatmeal as a natural galactagogue. 

I love the flexibility of this recipe.  The entire thing can be mixed now and stored in the fridge until you're ready to pop it in the oven, for individual servings this week.  It can be baked immediately and frozen into individual squares for quick and easy freezer meals.  This is an excellent comfort food that can be enjoyed in a single serving portion or as a meal for the entire family. I have cooked mine a little longer to dry them out more allowing me to enjoy like a breakfast bar.

Prep Time: 10 minutes 

  • 3 cups rolled oats or quick oats (if you prefer to use steel cut oats, see instructions below about soaking prior to cooking)
  • 4 cups milk (or sub with any milk of your choosing, almond & coconut work well)
  • 2 tbsp. vanilla extract
  • 1 egg, beaten
  • 1/4 c. Maple Syrup or a good quality honey (can be substituted for the sweetener of your choice)
  • 1 tsp. cinnamon 
  • 1 c. dried fruit/nuts of your choosing (I prefer chopped dates, papaya, coconut, walnuts or raisins)

  1. Combine milk, vanilla and egg.
  2. Add oats and cinnamon.
  3. Add syrup or honey.
  4. Add fruit/nuts.
  5. It WILL be liquid, not like a batter!  Don't worry, it will solidify while cooking.
  6. Pour into a greased 9x13 baking dish
  7. Bake on 350 for 45-60 minutes until firm. (You need to adjust for your oven. I have also left them to cook longer so they can be held by hand and eaten cold)
  8. Cut into squares and serve as meal or let cool and cold as a breakfast bar or warm in a toaster oven for a quick breakfast. 
  9. Soaking instructions if using Steel Cut Oats:  
                3 cups steel cut oats 
                3 cups of water 
                6 tbsp fresh whey or buttermilk 

                Combine oats, warm water and whey/buttermilk.  Cover and sit for 24 hours.
                After 24 hours, pour off soaking water and rinse oats until water runs clear.  
                Continue with instructions above

Contributed by the fabulous WBC Doula Shea Coffey.