People always say that breakfast is the most important meal of the day and I never really believed that until a couple years ago when I actually started eating breakfast! ….nope, a piece of fruit is not breakfast. Mornings are always rough though, we’re rushing to get to work, grab a shower or, for my moms, you’re busy feeding your little one. For moms, breakfast really is important. It’s going to kick start your metabolism for the day and keep you going. If you’re breastfeeding, you need breakfast even more, because chances are you’ve been up all night burning calories feeding. As a postpartum doula I see many different situations once baby is home, everyone is so different. But, the one thing I consistently see with every mom is that they’re not eating enough. You can’t nourish your baby if you’re not nourishing yourself.
Here are a few breakfast ideas that you can make up on Sunday (or, even better, have someone else make for you) and have ready for the week. There’s also some quick recipes you can make up the morning of and just pop in the oven. : ) Enjoy!
Asparagus with Eggs and Parmesan
Avocado Egg Salad Sandwich
Baked Eggs for Breakfast Sandwiches
Bacon Spinach and Feta Frittata
Sweet Potato, Apple, Pancetta Hash
Bread & Muffins:
Nuts & Seed Bread
Paleo Banana Blackberry Muffins
Paleo Breakfast Muffins
Oatmeal & Bowls:
Baked Oatmeal with Cranberries
Baked Banana, Blueberry and Raisin Oatmeal
Quinoa Breakfast Bowls
Chia Seed Pudding
This month marks the 1st birthday of my monthly Picnic in the Park! My intent was to create a space for pregnant mamas and new mamas to get together, swap tips and get out for a bit. It’s been a fun way to stay in touch with my families and meet new moms. We’ve enjoyed a great year of picnics and I’m really looking forward to more to come.
This upcoming year I really want to make our picnics a place of relaxation. For the previous picnics we always kept it potluck style, but if you don’t have time to bring something I don’t want that to deter you from coming. I know it’s a lot to get baby’s things together, pack up the car and get to the picnic. Moving forward please just bring yourself, your belly or your babe! It’s going to be a great way for me to share some of my Foodie Friday favorites with you.
Picnic in the Park meets every third Thursday of the month at various parks in San Diego. To stay in touch and get the latest park updates join the Meetup Group or Like Your One Birth on Facebook
If you can’t join in the group picnic here are some tips for picnicking with baby:
1. Picnic Blanket: This is a key element for any picnic, but especially with a baby. You want it to be cushioned enough, so you can lay baby down, but not so bulky that it makes it difficult to carry. I love water resistant blankets here’s two easy-to-carry blankets Central Park Outdoor Blanket and JJ Cole Outdoor Blanket. If you’re a DIY kind of mama check out how to make a Tote Bag Blanket out of a bed sheet. *Here’s a DIY tip for creating a windproof blanket
2. Sunscreen: This doesn’t always mean lotion. If your baby is under 6 months the best way to protect them from the sun is a sun hat and to keep them covered in light weight clothing, or a UPF blanket. Sunsnapz has a bunch of great products for keeping your baby safe under the sun. If you are interested in sunscreen lotion, Honest Company has a baby friendly sunscreen that is safe for 6 months and under!
3. Picnic Basket: I love good old fashioned picnic baskets, but they’re not always practical, especially when you have a diaper bag and baby in tow. This is my favorite Picnic Backpack . It comes with everything you need, including a blanket and wine carrier, for parents who need a little date night : )
4. Food: Of course you need to eat, it’s a picnic! Think finger foods like popcorn, fruit, veggies, cheese & crackers. For more of a meal check out these tips on how to make a Mason Jar salad. Here’s a few more mason jar ideas .Super easy and healthy!
5. Camera: Setting up a picnic makes for a great photo shoot, so don’t forget to document the day.
Enjoy the outdoors!
Today is my mother-in-laws birthday, and though we can’t be in Chicago to celebrate with her, I thought we could celebrate her here with the latest paleo recipe she gave me.
I think these scones are so perfect for this time of year. April showers are here, even in San Diego, and what better way to spend a cloudy morning than with a cup of hot tea and scones! They’re also perfect for an Easter brunch or a nice gift for a new mama : )
Spring is such a great time of year for a foodie. Everything is budding and growing. Ingredients are fresh, smells are more fragrant and the extra bit of daylight gives me inspiration to get creative with dinner.
Here’s a recipe that’s super easy for busy parents. It can be made for new parents you know, or you can whip it up for your own family…it doesn’t take long! I recommend pairing the chicken with this Warm Spring Quinoa dish from Oh She Glows.
My husband and I made lavender rosemary salt for the first time this winter and we’ve become addicted! We use it on chicken, fish, popcorn, avocado, green beans etc. I feel like it’s the perfect addition for a Spring meal. Enjoy!
If there’s one thing I really want my parents to know about birth is that labor can be fun. That’s right, fun! The birth of a baby is an exciting time and should be celebrated. One of the most amazing births I ever witnessed was the 5th birth I ever attended. Daddy was deployed and Mom, Amanda, put together an awesome team of support for herself. There was myself, another doula, her two really good friends, sister, and not featured here, her little nephew. As you see above she made us Team Amanda shirts to wear the day of her labor. The seven of us walked into Balboa Naval Hospital ready to labor and support. We walked, we squatted, we massaged, we walked some more and Amanda rocked her natural birth. The staff was impressed by her desire to labor with her own strength and they made Team Amanda stickers, the charge nurse even wrote on his scrubs in sharpie, TEAM AMANDA!
What I loved most from this birth was that Amanda changed how we look at birth. She wasn’t a patient of the hospital, she was a mom excited to meet her little boy face to face. When you change your perspective and view labor as an exciting journey, you change how your feel about the experience entirely. And when you change how you see birth, the people around you begin to see it differently as well. Maybe that wasn’t her intention when she made us those shirts, but I think it’s something so powerful.
Today is my mom’s 70th birthday. And what would be a birthday without some sweet treats!
My mom LOVES chocolate, but you know me, I have to keep things on the healthy side, which is why I’m making this super delicious Vegan Fudge from Katy’s Kitchen. And in the spirit of her Irish heritage and St. Patty’s Day coming up I’m trying out Against All Grain’s Mint Chocolate Chip Ice Cream in my new ice cream maker! (Thanks Ashley
Vegan Fudge Recipe
- ⅔ cup full-fat coconut milk (from a can)
- 2 Tablespoons coconut oil
- 12 oz semi sweet choc chips
- 1 teaspoon vanilla extract
- Line a small baking dish with parchment paper.
- Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
- Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
- Remove from heat and stir in the vanilla. Pour into the baking pan and refrigerate until firm (overnight) or freeze for about half an hour. Store in the fridge for up to a week.
Wishing a very special day and many more laughs to the woman who showed me what true love & support really is and inspired me to become a doula.
This past Sunday I went to a really amazing yoga class. I’m not normally the biggest Yoga fan, but it’s slowly becoming my Sunday morning ritual. This last Sunday the instructor talked about storms. Now, I don’t think there’s any way I can put it as eloquently as he did, but what he said really resonated with me and I want to share with you what I got out of it.
Last weekend, San Diego had some pretty incredible rain and wind. Pieces of palm trees were everywhere, water running rampant through the streets, the ocean washed up seaweed & debris, people hustling to their cars, power outages…it felt pretty chaotic on Friday. But when there are storms there is a little more disorder than normal. There is also a lot more natural energy that takes over, giving us the opportunity to slow down. In the midst of the mother nature doing her thing, we are forced to drive slower, we stay in, we light candles, enjoy a cup of tea, we observe more. And when the rain is finally over, it’s calm. And after the calm, everything comes to life.
I feel that labor & birth is very similar to a rain storm. Sometimes in labor there can be feelings of confusion, doubt, disorganization and feeling overwhelmed by the journey. A mother’s body takes over during labor, pushing the woman inside to surrender and to trust her natural intuition. When it seems like she can no longer go on, there is a calm. Transition occurs and mom and baby enjoy a brief rest together. And after they enjoy this peace everything becomes a little bit brighter, for a new life has entered into our world.
San Diego has been having some winter!…it’s feeling a lot more like summer. It’s important to stay hydrated, always, but especially with these warmer temperatures. A chiropractor I was seeing a couple years ago told me one good way to keep track of how much water you should be drinking is this:
1/2 your weight=total ounces of water per day (as a minimum)
I’ve really been trying to practice what I preach and stay hydrated myself, but I’m getting sick of just plain water. This week I’ve been mixing it up with my water and now it feels like a little treat.
The latest concoction I made was this:
Chia Fresca! from TheSkinnyFork.com
4 C. Cold Water
1 Medium Lemon, Half Juiced & Half Sliced
1/2 C. Fresh Fruit (I used Strawberries, Blackberries, and Pomegranate.)
1 Tbsp. Honey
2 Tsp. Chia Seeds
Fill a large container with water. Add all of the ingredients and give it a good shake.
Citrus fruits are always great in water…I’ve been enjoying lime, lemon & orange combined together. I recently found these water bottles that make it super convenient for juicing your citrus in the bottle without a mess. Citrus Zinger Water Bottle
Cucumber Water: Whenever I’ve been to a spa or out to eat and they serve cucumber water, I think, “This is delicious! Why haven’t I thought of this before!” and then I always forget to make it at home. It’s so simple, yet so refreshing!
Herbs: I’m a huge fan of rosemary and sage and have started putting them in my water. Lemon & rosemary, blueberry & basil, strawberry & mint are all great combos.
Essential Oils: I recently bought Young Living’s starter kit and have been experimenting with different blends to diffuse, use topically & ingest. Lemon & Thieves blend has been a favorite for keeping my immune system strong, and I love pure peppermint for nausea or after meals.
Ice Cubes: Something else you can do is put berries in your ice cube trays with a little water. That way after the ice melts you have some cold fruit to snack on. This would be great for labor.
Got to spend the afternoon with this cutie patootie. I was Sera’s postpartum doula the first couple weeks she was home and now she’s already 6 months old and the happiest little peanut!
If I’m known for making anything it’s my Raspberry Bombs. I certainly can’t take credit for the overall recipe, but I have altered it throughout the years and have some tips for making them.
The original recipe calls for 1/4 cup of honey, but they were really too sweet for me with that much honey. And when trying to roll them I was a sticky mess. I’ve recently made them with an 1/8 cup of honey and you could probably even do with less if you want. After blending all the ingredients together it’s basically a fudge. If it’s too sticky to roll put it in the fridge for a few minutes. I’ve also dipped my hands in water or a little coconut oil to help with the stickiness.
I love the sweet/tart combo of the chocolate and raspberries, but if you’re not a fan of raspberries you could really use anything you’d like. Cherries, blueberries, chopped nuts, or powder coating them with shredded coconut would all be amazing.
Hope you all enjoy them! Happy Valentine’s Day!