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Warm & Rosy

2017-05-17 By Maggie 1 Comment

5 Ways to Prepare for Breastfeeding before Baby Arrives

5 ways to prepare for breastfeeding before baby

Image via Stocksy

Let me start off by saying that this post is meant to be purely informative and is not intended to add to the already intense pressure new mothers feel to successfully breastfeed their babies.  One way or another – through breastfeeding, formula or a mix of both – you will feed your baby, and that is all that matters. This is a judgment-free zone – you do you!

As my breastfeeding journey with Rose is slowly (very slowly) coming to an end, I have been thinking a lot about how far we have come since the early days. If someone had foretold in those earliest days of new-motherhood I would still be nursing Rose at 15 months, I would NEVER have believed them. It was much harder than I expected – painful and mentally-challenging at first – and I nearly quit in the first couple of weeks. I am so glad I didn’t and feel lucky I was able to continue, but I do wish I had known more going in to the experience.

As someone who usually prides herself on exhaustively researching and planning for every life event, I knew surprisingly little about what breastfeeding entailed in the early weeks of baby’s life. As the first in my family and one of the first among my friends to have a baby, I had never really been around breastfeeding before. I had the naive notion that it would simply come naturally – Rose would shimmy up my chest immediately after birth, latch right on, and that would be that. Needless to say, we had nowhere near that easy of an experience. Here are 5 tips to better prepare yourself and set more realistic expectations before baby arrives:

  1. Do your research – and mentally prepare yourself

Most of the information I had seen ticked off the benefits of breastfeeding for baby and mom and painted an idyllic picture of nursing as something that should come completely naturally. This unrealistic picture sets an impossible standard by which new mothers judge themselves…cue the mom guilt/ feelings of inadequacy!  Breastfeeding is hard, but at least if you arm yourself with real knowledge going into it, you will know what to expect and that your struggle is normal, that it is a passing phase, and that it is okay to ask for help.

Kellymom.com is a rich resource of information on every aspect of breastfeeding. This guide of breastfeeding basics is immensely helpful and a good place to start. If you prefer reading a physical book, The Nursing Mother’s Companion is a good one.

The information can be overwhelming, so below are my top 3 important facts to know about the first couple weeks of breastfeeding:

Frequency of eating – around 10 – 12 times per day
I knew babies nursed frequently, but I had taken little time to consider what that meant practically speaking – that I and I alone would be on the clock every 2 hours (from the start of each feeding!). By the time I nursed Rose on both sides, burped her, and changed her, it seemed like I would have 5 free minutes to pee or ravenously raid the pantry and the whole thing would start over again. I wish I had better prepared myself mentally for the commitment. It would have helped to understand that it was not a failure on my part that I resented breastfeeding a little early on. Know that this will be a passing phase and is hard for many new moms. Once we both got got better at breastfeeding and fell into a rhythm, I cherished the bonding experience and the built-in reminder to stop time and enjoy the moment.
Low supply is rare
At some point early on, you will feel like you are starving your baby. Your baby will seem hungry ALL THE TIME, and it is normal to feel like you are not providing him or her enough milk. This can be especially true if your baby lost a percentage of his or her birth weight, as is typical, and is having trouble gaining it back. This was the case for us, and it was very stressful. This article helped reassure me, explaining that low supply is pretty rare. A newborn baby has a stomach the size of a cherry at birth and cannot take in much milk at once, leading to frequency of eating. Breastfeeding works on a supply and demand basis – you will produce as much milk as your baby demands. The frequent feedings early on signal to your brain that your body must supply milk to meet your baby’s needs. Your baby is getting enough if he or she is gaining weight and producing enough wet and dirty diapers.
Some pain may be normal, but seek help if it persists
It drove me nuts in the hospital when I was told repeatedly “no pain is normal”  or “you shouldn’t feel any pain” – the subtext being I was doing something wrong. Your nipples are not accustomed to repeated tugging, sucking and chafing, so some discomfort is to be expected as your body adjusts and you and baby perfect the latch. You are both new at this, so don’t be too hard on yourself. Use a good nipple cream, support your back and arms, and be obsessive about the latch (I hate this word!). I called in a nurse or LC every time I fed Rose in the hospital to help with our latch and make sure we were doing it correctly. If the pain persists, as it did for me, seek more help. In our case, our LC and pediatrician identified that Rose’s tongue and lip tie were preventing a proper latch. After Rose had a procedure to correct it, my discomfort and Rose’s latch rapidly improved.

  1. Watch videos on latch technique – and bookmark them for later

Speaking of “the latch,” know what a good one looks like. I had never seen someone breastfeed a baby up close before Rose was born. I had heard the word “latch” before, but knew little about the technique involved. To those people for whom “the latch” comes naturally, I applaud you. For most, it is a learned skill. Reading about latch technique is great, but for me videos with real mothers and babies were the most helpful (even more helpful than the breastfeeding class I took). Watch them a few times before birth and bookmark them so they are readily available when you bring baby home. In the fog of new motherhood, I found I had to remind myself of the proper technique multiple times.  I found this video particularly helpful.

  1. Plan for help

 Research lactation consultants in your area and choose one that is highly-regarded and makes house calls. Sessions can run up to $300, but certain insurance plans may cover it and, honestly, I think it is well worth the investment if you find a good one. Ask moms in your area, read Yelp reviews, or check out the USCLA directory to find an International Board Certified Lactation Consultant (IBCLC). If you do this before baby arrives, you will save yourself the stress of finding one when you desperately need help with breastfeeding and are preoccupied with the small task of keeping a tiny and fragile human alive.  I had the number and email of the LC I chose on hand in the hospital. When I quickly realized that breastfeeding was not coming to me as naturally as I had hoped, I scheduled an appointment while I was still in the hospital for the day after I arrived home. Having this appointment was a godsend for me.

  1. Create a comfy nursing space

Choose a comfortable place in your home where you will nurse your baby the majority of the time in the first couple weeks. You will likely feel marooned there. But don’t worry! Before you know it, you will feel like you can nurse your baby anywhere – the couch, the dining room table under a napkin, in a baby carrier, upside down (haha!) etc. Until then, choose a supportive seat with somewhere to put up your feet and somewhere to place things in easy reach – your phone, a drink (you will be so thirsty!), a snack (you will be ravenous!), and the remote. I caught up on a LOT of TV. Now is not the time to worry about screen time – as she sucks away, your baby is blissfully unaware. In the first few weeks, I nursed Rose the majority of the time during the day in our living room. It helped me feel less isolated not shutting myself in the nursery every time Rose needed to eat. It took me a while to get comfortable nursing in front of other people, save my very close family and friends. This is something worth considering when confronted with an onslaught of well-intentioned visitors. To the extent you can, only allow visitors who will be helpful and who will not make you uncomfortable while nursing. The first few weeks with your baby are so sacred, so take ownership of them.

  1. Arm yourself with the essentials

I put this item last on purpose – it is more important to educate yourself and invest in help than it is to buy gear. That being said, there are certainly some essential items that can make your nursing experience much easier. I will do a longer post on breastfeeding gear, including pumping, but for now, let’s focus on essentials for the earliest days of breastfeeding:

  • Motherlove nipple cream – I tried most of the organic, all-natural nipple creams out there, and this is by far the best. The consistency is smooth and frictionless – perfect for tender nipples – and the ingredients are minimal and safe for baby. I recommend bringing this to the hospital.
  • Bamboobies breast pads – Despite the awful name, these nipple pads made of sustainable bamboo are incredibly soft and absorbent, without any bulk.
  • Lasinoh gel pads – If you suffer from very painful, cracked nipples as I did, these gel pads are very soothing and encourage moist wound healing. I would alternate between soothing my nipples with the gel pads and airing them out.
  • Comfortable pull away bra – In the early weeks, I recommend against investing in a sized nursing bra. Your breast size will fluctuate in this stage, so a simple pull-away style bra is best until your boobs land on a size. This one is very soft, made of organic cotton and accommodates a wide range of sizes.
  • Nook nursing pillow – There aren’t that many non-toxic nursing pillows out there, but I highly recommend this one. It is very soft, has just the right amount of firmness, and can be repurposed later on to prop up your baby for play time.
  • Sunflower lecithin – I started taking this supplement a couple weeks into breastfeeding after suffering from painful blocked ducts and milk blisters. When I forget to take it, the blocks and blisters return. Coincidence? I think not. It is a food-based supplement with no side-effects, so I recommend taking this as a preventative measure to my friends. See more information here.
  • Nursing cover – To nurse your baby discreetly in public (in the early days, really just the doctor’s office for me), this nursing cover is incredibly soft and stretchy enough to accommodate various nursing positions.
  • Water bottle – You will be SO THIRSTY while nursing. You need a lot of water to produce all that milk. I found  having a water bottle by my side was easiest early on, as I was not adept enough to handle baby and an open glass.
  • One-handed snacks! – You will be RAVENOUS from making all that milk. I recommend planning to have a variety of nutrient-dense snacks available that can be consumed one-handed. Ideas: granola bars (I like these GoMacro bars and these Health Warrior chia bars ), trail mix, almond butter and banana sandwiches, these nourishing muffins.
Good luck! How did you prepare for breastfeeding? What advice would you give to expectant mothers?

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Filed Under: Mama & Baby Tagged With: advice, baby essentials, breastfeeding, mama, mama & baby, pregnancy

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  1. Kathryn Ordower says

    2017-05-22 at 8:35 pm

    This article is so helpful. I so wish I’d had it the first time around. THANK YOU!

    Reply

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About Warm & Rosy

Hello! Welcome to Warm & Rosy. I’m Maggie — a writer, photographer, recipe-developer, mother, activist and lawyer. This blog is my cozy space dedicated to nourishing food, simple wellness and living with intention.

I am passionate about food that nurtures body, mind, planet and community. Here you will find vibrant recipes from my home kitchen that celebrate nutrient-dense, whole food ingredients and the season’s bounty. You will not find “diet” recipes or restrictive ways of eating... Read More…

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Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
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Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
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RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
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1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
Wash your hands, avoid crowds, **listen to the exp Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
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RECIPE
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1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
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(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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