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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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Pasta Fagioli
This recipe can be stored in the refrigerator for 3-4 days.  When reheating be sure to add water because pasta absorbs it during storing.  If you would like to prep the recipe and freeze you can eliminate the pasta and add it when reheating.


Prep time:  approximately 15 minutes
total cook time:  approximately 30 minutes
Serves 4 to 6

Ingredients
1 medium onion - diced
2 cloves garlic – crushed and diced
olive oil
6 cups broth (chicken or vegetable)
1 can crushed tomato
1 tsp Italian seasoning
½ pound of ditalini pasta
2 cans cannellini bean (white kidney beans)
1-2 cups chopped fresh spinach
Salt and pepper to taste

Directions

(if using gluten free pasta, precook pasta as per directions. Prepare recipe below and add pasta as your final step.  If you add pasta prior, it will change the consistency of the broth and pasta can easily become overcooked)

1. In a large pot, add oil.  Saute onion until translucent then add garlic and saute for approximately 2-3 minutes.
2. Add can of crushed tomato, seasoning, broth and pasta.  Bring to a boil then reduce heat to medium.
3. When pasta is al-dente, add beans and spinach.  Salt and pepper to taste.

Todays recipe is submitted by the fabulous WBC Doula Anna Gourlay-Irons. Anna can be reached at anna@wisebirthchoices.com


 
 
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Today's recipe is vegetarian and gluten-free.  Prep time approx 10 minutes.  Cook Time approximately 30 minutes.    This is a great lunch option, too.  Make a large batch and eat throughout the week.


Ingredients
1 tablespoon of vegetable oil
2 white onions
3 cloves or 1 tablespoon of minced garlic
½ cup red lentils*
2 cups of water or broth**
1 – 10 oz package frozen spinach or 10 oz fresh (one bag)
1 teaspoon salt
1 teaspoon ground cumin
________
4 cups water (approximate) Depending on brand of rice 
2 cups basmati rice

Directions *If you choose to use larger lentils it will increase the amount of cooking time.
**If you choose to use a broth, vegetable or chicken is suggested.

1. Saute Onion in a deep skillet over a medium heat until onions become translucent.  
   Add garlic and saute for another minute.
2. Add lentils and water/broth and bring to a boil then reduce to low and cover for
   approximately 20 minutes until lentils reach desired tenderness.  
   (It may be necessary to add more fluid while cooking.)
3. Begin to cook rice.
4. If using frozen spinach:  While lentils are simmering, cook frozen spinach in
   microwave.
5. Once lentils are desired tenderness, add spinach, salt and cumin.  
6.  Add additional toppings/seasonings to taste.

Today's recipe is contributed by the Fabulous WBC doula Anna Gourlay-Irons.  Anna can be emailed at anna@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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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  

 
 
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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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Harvest Vegetable Chowder

This vegetarian chowder has a great flavor and provides all the warm fuzziness that comfort food should provide.  Quick and tasty, my family loves when they come home and this is cooking on the stove.









Ingredients
  • 3 tbsp butter
  • 1 med onion chopped
  • 2-3 cloves garlic minced
  • ½ c potatoes diced
  • 6 c vegetable broth
  • 1c pumpkin puree
  • 1c corn
  • ½ tsp thyme
  • ½ tsp sage
  • ½ c light cream
  • salt/pepper to taste

Directions
  • Heat butter in soup pot. 
  • Add onions, garlic and potatoes. 
  • Saute until onions are done. 
  • Add veg broth and bring to a boil. 
  • Reduce heat and cover. Simmer for 30 min. 
  • Add pumpkin puree, corn and herbs. 
  • Return to a boil. Reduce heat and simmer for 10 min. 
  • Remove from heat, stir in cream.
  • Blend with hand blender.

Today's recipe is contributed by the Fabulous WBC Doula Jill Dillner. Jill can be reached at jill@wisebirthchoice.com