Supporting mothers in establishing a successful breastfeeding relationship is one of our most important roles as doulas.
When we talk about the first hours after birth we often tell expectant mothers to trust the baby, they know exactly what to do and the less we mess with the process, the better it goes.
The following YouTube videos show how the slow, gradual process occurs. We all just need to be patient and let nature take its course. You and your baby are amazing magical creatures. If anyone tells you otherwise, come back and watch these.
The first is a quick highlight reel video by Entrust
This third video posted by Jennifer Pitkin
is the whole process. This mom and baby have had immediate skin-to-skin and it seems there has been no interference. Oh the suspense!!
I taught myself to knit and crochet in high school. MANY moons ago! My favorite time spent knitting and crocheting was during my pregnancies. There is something special about knitting baby outfits for your little one. Each of my littles had a wardrobe by the time they were born.
I also made a blanket for each of my babies while I was pregnant. It kept my mind occupied when I was nervous about giving birth. It helped keep me sane when I was still pregnant at 42 weeks. It helped me connect with my baby before the birth. While I crocheted, I imagined what their personalities would be and what they would look like wrapped in my creation.
Being pregnant in New Jersey during the winter made me feel isolated. I found a little knitting group that met at the Barnes & Noble so I would have actual human interaction. I kept up with them after the baby was born, too. It helped pick me up during the baby blues. They were a great postpartum support group of wise, experienced grandmothers.
As a doula, I continued knitting to occupy the "waiting time". I always have a baby hat in progress in my doula bag, sometimes finishing them in time for the birth. Clients sent me pictures of those babies wearing their doula hats. My creation on their creation. Nothing better than that.
My Stained Glass Blanket above is a version of the Granny Square found here
. It was a stash buster project and I love how it turned out. It isn't quite a beginner project though, so this link will take you to the Yarnspirations site for an easy Beginner Baby Blanket Pattern
. I hope it inspires you to try yarn crafting!
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;)
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
2 baking sheets
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, BSDoctor 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
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 6Ingredients
1 medium onion - diced
2 cloves garlic – crushed and diced
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 tasteDirections
(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 email@example.com
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 chipsDirections
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 firstname.lastname@example.org
Bone BrothWe 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)
- 2 pounds (or more) of bones from a healthy source
- 2 tablespoons Apple Cider Vinegar
- 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.
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 email@example.com
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. Ingredients
- 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- http://allrecipes.com/recipe/13566/cranberry-nut-bread-i/
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)
3 frozen strawberries
1 tsp vanilla
1 tbsp flax seed meal (for Omega-3’s)
1 tbsp dry quinoa (whole or ground for protein)
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
Kim Kardashian has just announced the birth of baby number 2
, Saint West, and she will also consume her placenta, as she did with first baby, North West.
In her app, Kim posts, "“I really didn't want the baby blues and thought I can't go wrong with taking a pill made of my own hormones--made by me, for me. I started researching and read about so many moms who felt the same way and said the overall healing process was so much easier. I had great results and felt so energized and didn't have any signs of depression! I definitely had to do it again. Every time I take a pill, I feel a surge of energy and feel really healthy and good. I totally recommend it for anyone considering it!"
People eating their placentas is not new. It just isn't common practice in the US. For thousands of years, people around the world have consumed placenta as postpartum medicine. Placentophagy
is the act of people eating the placenta after childbirth.
It's rise in popularity in the US has been heavily influenced by Hollywood celebrities who consumed their placentas. Below is a short list of celebrity moms who consumed their placentas.Kourtney Kardashian
- This mother of three has been very open about consuming her placentas. On January 10th 2015, Kourtney posted this picture of her encapsulated placenta on instagram
and wrote, “Yummy…PLACENTA pills! No joke…I will be sad when my placenta pills run out. They are life changing! #benefits #lookitup." Alicia Silverstone
- Encapsulated her placenta. "Someone gifted me my (dehydrated) placenta in the form of pills. And I have to tell you that I really loved it! I got to the point that my husband said, 'Did you have your happy pills today?' And I was really sad when they were gone. It really helped me."Mayim Bialik
- This Big Bang Theory
actress and attachment parenting activist wrote a blog post
called ‘You’re Not Gross’
that defended fellow Hollywood actresses Alicia Silverstone
and January Jones’
decisions to encapsulate their placentas. In the blog post Mayim admitted she, too, had eaten her placenta in capsule form. "It's good for mammals to eat the placenta and we evolved for that purpose,"
she wrote.Tamera Mowry
- Tamera Mowry tinctured
her placenta after the birth of her son, Aiden. Liquified placenta, mixed with brandy, and administered through a dropper. Tamera, along with her twin sister, Tia, pulled a bizarre stunt for the season finale of the Tia & Tamera reality show
. Tamera dropped some of her ‘placenta cocktail’ onto her sister Tias tongue. 'I was really, really surprised that it tasted pretty good mixed with a little bit of alcohol,' Tia wrote on her blog. 'It was definitely Tamera paying me back for making her taste my breast milk.'
Placentophagy has proven to be tremendously beneficial to our clients. While our clients are not as famous as the gals listed above, they mean the world to us! The staff of Wise Birth Choices want you to have the best experience possible in birth & postpartum. We would love to speak with you to see if this amazing service is right for you. Call us at 732-754-9551 or visit NJPlacenta.com
to book your services.