Wednesday, October 3, 2012


a little over five weeks to go and i'm starting to contemplate food for after baby number two is born. with elodie, i was constantly starving from all the breastfeeding, and making sure i had all the nutrients i needed was the last thing on my mind during those first bleary eyed days. i just saw this brilliant los angeles based website, motherbees, and it's inspired me to get ready! every single meal they carry sounds so delicious and perfect for a pregnant and postpartum mama. it's been too hot (aren't all my posts a bit redundant?) to think of cooking and freezing food but i've broken out the shopping list to prepare some of these in advance at home and might splurge a couple of days and order some of their fantastic salads and teas that you can't store. at any rate, all of the ingredients they use are nutrient rich and already staples in my diet. and what a great baby shower gift! wish i'd known about this a couple of months ago when a few of my dear friends had their babies.


  1. Ohhh, sounds yum, a little far away for me but good to start thinking about this sort of thing.Rx

  2. That is one thing I miss about not being LDS anymore, community support. It would be so awesome to have friends bring you specific foods that were nutrient rich and what you wanted to eat after giving birth ;)

    Next friend to have a baby close maybe getting this as a gift from me. Thanks for the share.

  3. This is so neat! I am Korean and it is part of our postpartum tradition to eat a lot of seaweed soup... its good to see that on the menu too : )

    PS: we my 2nd baby (now 6 months)...i discovered placenta encapsulation..and this also has a lot of benefits for both mom and baby. : )

  4. I wanted to post this great recipe - a simple lentil daal - from the nutritionist Jane Clarke's Yummy Baby book - delicious for the whole family and for weaning - my little girl can't eat enough of it. Very nutritious and comforting

    Red lentils, chopped onion, chopped garlic, olive oil, 1/2 tsp turmeric, 1/2 tsp ground ginger, 1/2 tsp mild chilli powder, 1 tsp ground cumin, 1 cinnamon stick.

    Saute onion and garlic in oil (amounts depend - for this spice, 1 onion, 1 clove garlic), add spices and cook for 3 mins. Add water, lentils and cinnamon, bring to the boil then cover pan and simmer for 30 mins. Serve on its own, with rice, with pitta or pureed.
    She also does an incredible roast squash salad with spring onion, feta, leaves, olive oil and lemon juice. Enjoy!