Last weekend, I slaved away in the kitchen putting up meals for us to eat after baby arrives. My final list of what’s in the freezer is above, including some store-bought stuff, stuff I had already made, and a TON of new stuff. Helpful hints and delicious recipes perfect for post-partum eating can be found over on The Feed on FarmFlavor.com!
Most recent articles
I found this resource from one of my favorite bloggers yesterday, and I have to say…I can’t wait til I can make food for baby Everett. I just love Deb’s photography, useful directions, and insightful food combinations. Yippee!
I’ve also enjoyed reading Start Fresh by Tyler Florence, a gift from my friend Emily. There are helpful recipes for all of the different stages and great flavor combinations.
This won’t be my first foray into purees, but it will be so special to see what my little guy loves to eat!
Have you ever tried to balance 3 specialized diets at once? It’s so much fun (sarcasm!).
- First up you have pregnancy (get your veggies and your fruits stay away from too much fish watch out for deli meats no soft cheese cook everything all the way!).
- Next you have Bradley Method (eat ALL of the protein eat your veggies eat two eggs a day eat three potatoes a week eat dark leafy greens salt to taste and water to thirst).
- And finally, you have gestational diabetes (watch your carbs watch your sweets watch your fats watch what you eat at your baby showers).
Well, this has been my life since about 28 weeks. Thankfully, most things in these diets don’t compete with each other, and you can still find your way (and something to eat!).
First of all, I want to say that I’m being monitored for GD as a precaution. All of my levels have been great and well below the range. I have a lot of diabetes in my family, and my glucose tolerance test came back high…so we’re not taking any chances. It has been easy to manage and monitor, and I don’t have to go back to the doctor until after the baby is born.
Turkey burgers have been one of my go-to dinners these days. I found a tasty way to prepare and serve them…full of flavor!
A friend warned me that straight-up ground turkey burgers with no binding fall apart when you cook them so I wanted to add a little something extra to mine to avoid this issue and add a little extra flavor.
1 lb. ground turkey (I got Publix brand ground breast meat so it’s very low in fat – some say that’s the culprit for them falling apart)
2 T bread crumbs
1 T burger seasoning
1 T Worchestershire
2 cloves garlic, finely chopped
Mix together all ingredients with your hands and portion out patties.* Grill until temperature reads 160-170*.
*I had 1.30 lbs of meat, and I got 4.75 patties out of it (one was a runt).
To serve, I melted provolone cheese on top and spread herbed mayo (Duke’s low fat mayo with chopped, fresh dill and basil) on top. I served with 2 servings of brown rice, broccoli, chopped tomato, and a peach. This was a LOT of food.
Total protein: 31.4
Total carbs: 45
I’m blogging today over at FarmFlavor.com. Check it out!
I’ve had a bag of dried black beans in my pantry for probably a year now. I thought that little project (cooking beans from scratch) would be a perfect next step on my store-bought remix mission. I kept putting it off because it seems like a long time commitment, but it’s totally hands-off (hello, I was sleeping while they cooked) and so worth it!
Well, I finally tried it last weekend. Thanks to my trusty crockpot! See that method here.
Here’s the recipe I used, minus the green pepper because I didn’t have any. I kept willing Neighbor Frank to bring some over just as I needed it, but that didn’t happen. It is really flavorful and delicious! I highly recommend it.
A few tips I learned:
+I didn’t use enough water. By the time I woke up, all of the water had been absorbed, and things were smelling a little crispy. I just added about 4 more cups of water and let it go for a couple of more hours. There are probably a few underdone ones in my mix from the top of the pile, but they’re definitely still good. 9-10 cups as directed in the crockpot bean preparation recipe is a better bet. I used way less because I only put enough to cover by an inch and a half like the pressure cooker recipe says. Duh! My beans probably cooked for 10 total hours (8 overnight + 2 extra in the morning).
+ I’ve heard the longer you store dried beans, the longer they take to cook. I’m not sure if this is true but beware …and don’t put it off as long as I did.
+You don’t get the unpleasant side effects as with canned beans: the one we all know that has to do with digestion and HIGH sodium. Sometimes I feel like I need to drink a gallon of water after eating chili made with canned beans. Always drain off the cooking water (and rinse your canned beans until they don’t froth), to minimize that first issue 😉
+The thing with canned beans is their on-demand handiness. So to mimic this, I froze 1 cup portions in plastic zip baggies so that I could grab them whenever I need to (see photo above). So far, this is working great. They thaw out enough to add to another recipe after about 30 seconds in the microwave or they can be thrown in the fridge overnight or into a lunch box until lunch time with fine results.
+Black beans will leave a ring around your crockpot like nobody’s business. Even if you soak it and scrub it and run it through the dishwasher…bummer. A little more elbow grease should do the trick!
+You have to sort your dried beans before they’re cooked. Apparently, they can have pebbles in them…not sure where those come from, but I swear I picked a few out. You want to look for any misshapen beans, any particles that don’t belong, and any beans that aren’t whole. I used a cookie sheet so I could lay them out flat and processed through the bag in about 4 batches. From the cookie sheet, I transferred them all over to a colander (make sure your holes are small enough so you don’t lose any beans) to give them a good rinse.
Next up, dried lentils. Wish me luck!
I have a tradition of “recreating” the top tier of our wedding cake every year on our anniversary. Our wedding was four years ago today (almost at this very time).
I feel like any excuse is a good excuse to make and eat cake, but I reason that if you can celebrate a birthday every year with cake, why can’t you celebrate an anniversary?
For some excellent cake baking tips, check out Sweetapolita’s 50 Tips for Baking Better Cakes.
And a very special “Happy Day!” to my sweet Mr. J!