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Its's Fall Ya'll

October 23, 2015

 

I recently had a delicious fall quinoa salad from the 16th Street Bakery in East Nashville. I loved it so much I have created my own version. Quinoa is a great food for postpartum with 5 grams of protein this gluten free grain satisfies more than traditional rice. Pair this whole grain with cranberries, brussel sprouts, walnuts and goat cheese and you have beautiful fall salad that is sure to satisfy. 

Brussel sprouts contain not only essential nutrients for our bodies, but also have many health benefits that make eating them that much more enjoyable. They are high in fiber which is great for postpartum moms, keeping everything moving helps mom feel great and gives her energy. They provide antioxidants and help reduce inflammation. Reducing inflammation for a postpartum mom is key to her recovery. These tiny sprouts also promote digestion and cardiovascular support. 

Adding dried cranberries to the salad helps add a serving of fruit to your day and the walnuts provide not only that wonderful crunch but are also rich in Omega 3's. Mix it all together warm so the goat cheese melts throughout and top with a lemon thyme vinegarette. 

 

 

1 cup uncooked quinoa (cook according to package)

 

1 lb brussel sprouts quartered

 

1 onion chopped

 

2 garlic gloves minced

 

1 cup dried cranberries

 

1 cup chopped walnuts

 

1/2 cup crumbled goat cheese

 

Juice of two lemons

 

1 tsp apple cider vinegar

 

1/4 cup olive oil

 

1 Tbsp fresh thyme

 

1/4 cup chopped fresh parsley

 

salt and pepper to taste

 

 

Sautee brussel sprouts, onion and garlic together in 1 tablespoon olive oil until sprouts are browned and soft, but still a nice green color. Toss the quiona, sprouts, berries, and nuts togther. mix the lemon juice, thyme and vinegar together and whisk in the olive oil, pour the the dressing on the quiona mix and mix in the parsley salt and pepper. Enjoy this salad warm or cold anytime of day.