This week on Bold and the Beautiful the Forresters and Spencers talk homebirth, midwives & doulas.
 
 
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Today's recipe is from guest blogger Kyle Klim, DC, BS from Integrative Wellness Group

Soba Noodles with Ginger Almond Butter Sauce
Even though this recipe appears to have a lot of ingredients, you really just dump them all together. It is quick, and not a tough dish. The great thing about it is that it can be kept vegan and gluten free, or you can add any type of meat that you would like. It pairs well with almost anything. These noodles can be enjoyed hot, but are also great when chilled. 

(4 portions)
Ingredients:
2 packages of “King Soba” noodles (8.8oz each)
2 Tbsp coconut oil
½ an onion, finely diced or grated
2 teaspoons fresh grated ginger
3 garlic cloves, finely chopped
1 ½ cups veggie broth
1 orange for fresh squeezed juice
½ to ¾ cup almond butter
1 Tbsp Braggs coconut aminos
1 Tbsp sesame oil
Salt and pepper to taste
½ tsp Sriracha sauce (optional)
Sesame seeds or crushed almonds for garnish (optional)
1 Tbsp olive oil to put in boiling water to avoid sticky noodles
2 Tbsp olive oil to drizzle over noodles to avoid stickiness after draining

Equipment:
1 deep pot to boil Soba noodles
1 strainer or colander
1 large mixing bowl
1 saute pan or wok to make sauce
Tongs

Directions:
While water for soba noodles is heating up, heat the saute pan or wok over medium high heat and melt coconut oil. Add onion, ginger, and garlic to coconut oil and saute for 3 minutes. Add broth, orange juice, and almond butter. Stir until almond butter is incorporated, and allow sauce to simmer. Add aminos, sesame oil, and Sriracha if you want a little spice. Once noodle water is boiling, add noodles and cook to your desired tenderness. Strain noodles, add olive oil, and use tongs to separate noodles from sticking or clumping together. Add noodles to simmering sauce, stir, then enjoy. Add sesame seeds or crushed almonds if desired.

NOTE: Make sure you check the ingredients on your soba noodles to make sure they are gluten free. Buckwheat flour is naturally gluten free, but some brands will add wheat flour, which defeats the purpose of eating a soba noodle. 
Visit Integrat
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.

 
 
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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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Today's recipe follows the Paleo Diet defined as a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.

This is a great option for those who are altering their diet to be Gluten-Free.  Step out of the routine and try some new flavors!


Ingredients
  • 2.5 – 3 lbs boneless skinless chicken thighs
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh thyme (or ½ tsp dried)
  • 1 tsp chopped fresh oregano (or ½ tsp dried)
  • 1 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 lemon, remove skin & thinly slice lemon
  • ½ cup white wine (or vinegar)
  • 1 cup chicken broth
  • ½ cup pitted, dried prunes, coarsely chopped
  • ½ cup pitted, green olives, coarsely chopped
  • 2 TBSP capers

   Directions
  1. Place the chicken thighs in the slow cooker.
  2. Sprinkle the garlic, thyme, oregano, sea salt, and pepper over the chicken.
  3. Place the lemon slices on and around the chicken.
  4. All the white wine, chicken broth, prunes, olives, and capers.
  5. Cook the chicken on low for 5-6 hours or on high for 3-4 hours.
  6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives, and capers.


Today's recipe was submitted by the fabulous WBC doula Cornelia Mazzan.  She can be reached at cornelia@wisebirthchoices.com

 
 
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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  

 
 
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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