{"id":129,"date":"2010-09-16T16:44:58","date_gmt":"2010-09-16T16:44:58","guid":{"rendered":"http:\/\/cmsmidwife.com\/"},"modified":"2018-07-25T16:33:07","modified_gmt":"2018-07-25T16:33:07","slug":"recipes","status":"publish","type":"page","link":"http:\/\/cmsmidwife.com\/home\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"

[vc_section full_width=”stretch_row” content_placement=”middle” el_id=”recipes”][vc_row content_text_aligment=”center”][vc_column][vc_row_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_custom_heading text=”Recipes” font_container=”tag:h2|text_align:center|color:%2300759a” use_theme_fonts=”yes”][\/vc_column_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][\/vc_row_inner][vc_column_text]<\/p>\n

As a midwife I spend a great deal of my workday providing pregnant women with nutritional counsel. I also spend a great deal of my work day listening to the frustration these moms have over choosing healthy meals that meet their needs and are satisfying for the family. I love to cook so I often give ideas and recipes to hopefully ease this frustration.<\/p>\n

My clients and colleagues have long encouraged me to get these ideas in one place so that they can be shared and enjoyed by more than my small circle. I hope to provide tasty, pregnancy and family friendly foods along side nutritional facts and time saving ideas. ENJOY!<\/p>\n

Sincerely and lovingly,<\/p>\n

Michelle Hernandez, CPM<\/p>\n

Would you like to share your own recipe? Send it to us!<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section][vc_row css=”.vc_custom_1532534241763{margin-bottom: 32px !important;}”][vc_column][vc_masonry_grid post_type=”post” max_items=”-1″ style=”lazy” items_per_page=”15″ show_filter=”yes” gap=”15″ item=”1577″ grid_id=”vc_gid:1532534248018-e32b6ef2-869f-9″ taxonomies=”47″ filter_source=”category”][\/vc_column][\/vc_row][\/vc_section][vc_section disable_element=”yes”][vc_row][vc_column][vc_column_text]Easy Tomato Sauce
\nServes 4-6<\/p>\n

2 TBS olive oil
\n1 med onion chopped
\n6 cloves garlic chopped
\n1 c yellow or orange bell pepper chopped
\n1 small zucchini chopped
\n1 c eggplant chopped
\n1 small carrot grated
\n1 oz wedge Parmesan cheese
\n1 large can crushed tomato (I prefer Muir Glen fire roasted)
\n1 can diced tomato
\n1 TBS basil
\nSalt and pepper to taste<\/p>\n

Saute the fresh veggies in olive oil until soft. Season with salt and pepper. Add tomato sauce and diced tomato. Add Parmesan wedge to the pan along with basil. Simmer covered 20 min. remove lid and cook another 10-15 min to reduce.<\/p>\n

Chicken Parmesan
\nServes 4<\/p>\n

4 chicken breast
\nsalt and pepper
\n2 c Easy Tomato Sauce (see above)
\n1 c mozzarella cheese shredded
\n1\/2 c grated Parmesan cheese<\/p>\n

Preheat oven to 375.<\/p>\n

Season chicken. Grill outdoors or in a grill pan on the stove. Place in a baking dish. Cover with sauce. Sprinkle with cheese.<\/p>\n

Cover with foil and bake covered 20 min. Remove foil and bake until cheese is brown and bubbly.<\/p>\n

Serve beside spaghetti squash and steamed broccoli.<\/p>\n

Chicken Enchilada Verde
\nServes 4<\/p>\n

4 sprouted corn tortilla
\n1 cup Monterrey jack cheese
\n1\/2 cup Greek yogurt
\n2 chicken breasts bone in
\n1 large onion
\n1 head garlic
\nsalt and pepper to taste<\/p>\n

Fill a stock pot with water add the onion whole as well as the whole head of garlic (no need to peel it). Add the chicken and salt and pepper to taste. Bring to a steady boil and poach for 30-45 min. Remove the onion the garlic and the chicken and cool. (Save the stock for a soup later)<\/p>\n

Verde Salsa<\/p>\n

5 tomatillos
\n1\/2 cup chopped onion
\n1 serrano chili ( or 2 tbs poblano chili if heat is an issue)
\n2 cloves garlic
\nsalt an pepper to taste<\/p>\n

Peel the husk off the tomatillo and wash with warm water. Boil them and the chili in water until soft (if using the poblano for milder salsa don’t chop ahead of time). Place the tomatillo and chili in the blender along with raw chopped onion, garlic, salt and pepper and puree.<\/p>\n

Preheat the oven to 375.<\/p>\n

To assemble the enchilada:<\/p>\n

Shred the chicken. slice the cooked onion. Place two tortilla in the bottom of a 9×9 baking dish (or whatever you have). Spread the chicken and onion over the top. Cover with the last two tortilla. Pour the salsa over the top (saving some for serving). cover with foil and bake 20-30 min. Serve with Monterrey jack cheese, Greek yogurt for toppings.<\/p>\n

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Vegetarian
\nVeggie Frittata
\nServes 3 (recipe is easily doubled if you have a saut\u00e9 pan deep enough)<\/p>\n

6 eggs
\n3 TBS Heavy cream
\n1\/2 c zucchini sliced
\n1\/2 c yellow squash sliced
\n1 small yellow onion thinly sliced
\n1\/4 c sun dried tomato (from a jar)
\n1\/2 tsp salt
\n1 tsp thyme
\n1\/2 tsp black pepper
\n1\/2 TBS butter
\n1\/2 TBS olive oil
\n1\/2 c melting cheese (Gruyere, Fontina, Monterrey jack)<\/p>\n

Preheat oven to 350.<\/p>\n

In a large oven safe skillet saute the veggies in the oil and butter until caramelized.\u00a0Whisk the eggs in a large bowl and add the cream, the cheese and the seasonings. Pour into skillet. With a rubber spatula move eggs\u00a0 from the outer edge of the skillet to the middle. Tip the skillet a bit to allow the uncooked eggs to find the heat. When eggs are approximately 1\/2 cooked remove from stove top and place in the oven. Bake for approx. 10-15 min or until eggs a puffed up and barely golden on the top.<\/p>\n

Great served with avocado sliced and grapefruit salad<\/p>\n

Grapefruit Salad
\nServes 3-4<\/p>\n

Dressing<\/p>\n

juice of 1\/2 ruby red grapefruit (reserve the last 1\/2 for wedges in the salad)
\n1\/2 TBS champagne vinegar
\n1\/2 TBS minced shallot
\n2 tsp Dijon mustard
\npinch of salt
\n1 drop agave nectar
\n1\/4 c olive oil<\/p>\n

Whisk or blend in blender all ingredients and set aside.<\/p>\n

Salad<\/p>\n

2 c romaine lettuce
\n2 c red leaf lettuce
\n1 c chopped cucumber
\n1\/4 c shaved Parmesan
\n1\/2 grapefruit wedges with membrane removed<\/p>\n

Toss with dressing according to taste.<\/p>\n

Spinach and Sesame Tofu Salad
\nServes 4<\/p>\n

1 lb spinach leaves
\n\u00bc c grated or julienne carrot
\n\u00bd c yellow bell pepper (or to taste)
\n\u00bd carton firm tofu pressed and dried 15 minutes<\/p>\n

Marinade<\/p>\n

3 TBS grape seed oil
\n1\/8 tsp ginger powder
\n1\/8 tsp garlic powder
\n1\/8 tsp salt
\n\u00bd TBS Bragg’s Amino Acid (soy sauce sub to avoid MSG)<\/p>\n

Dressing<\/p>\n

1 tsp dry mustard
\n1 TBS Water
\n3 tsp sesame oil
\n1\u00a0 TBS Bragg’s Amino Acid
\n4 tsp rice wine vinegar
\n1 TBS sherry vinegar
\n1\/8 tsp salt (or to taste)
\n1 tsp minced ginger
\n\u00bd tsp minced garlic
\n\u00bd tsp Agave nectar<\/p>\n

Marinate tofu for at least 15 to 30 min longer if desired.<\/p>\n

Combine dressing ingredients and set aside.<\/p>\n

Heat a nonstick skillet, coat lightly with grape seed oil. Cook over medium heat until golden brown 2-4 minutes.<\/p>\n

Assemble salad, add tofu and toss with dressing.<\/p>\n

Garden Gazpacho
\nServes 2-4<\/p>\n

1 \u00bc c seeded and diced tomato
\n1 c vegetable juice cocktail
\n\u00bc c chopped cucumber
\n\u00bc c chopped celery
\n\u00bc c sliced green onion
\n1 TBS lemon juice
\n1 TBS Italian dressing (We like Paul Newman’s)
\n1\/8 tsp each
\nSalt, garlic powder, black pepper, hot sauce (to taste)
\n1 drop agave nectar
\nGreek yogurt to dollop on top before serving<\/p>\n

Combine all and chill 6 hours, then serve.<\/p>\n

Grilled Vegetable Salad
\nServes 4-6<\/p>\n

1 Red and Yellow Bell Pepper, cut in thirds and seeded
\n1 Zucchini Squash, sliced thick
\n1 Yellow Squash, sliced thick
\n4 Campari or Plum Tomatoes, halved
\n1 Red Onion, cut in thirds (leave on the root end to prevent them falling apart)
\n1 Small Eggplant, sliced thick
\n4 oz Provolone Cheese, cubed
\nOlive Oil
\nSalt
\nGarlic Powder<\/p>\n

Dressing<\/p>\n

2 TBS champagne vinegar (or any light vinegar)
\n1 tsp Dijon mustard
\n3 TBS Olive oil
\n1 tsp shallot or onion minced
\n1 tsp garlic minced
\n5 drops raw agave nectar
\n1\/4 tsp thyme (fresh or dried)
\npinch salt
\npinch black pepper<\/p>\n

Brush vegetables with olive oil, season with salt and garlic powder. Heat grill to medium heat (outdoor or stove top grill). Grill until just softened. Leave a little crunch. Season the vinegar and whisk with olive oil. Pour over warm vegetables and toss. Add cheese and serve!<\/p>\n

Southwest Pumpkin Soup
\nServes 6-8<\/p>\n

1 med onion chopped
\n5 garlic cloves chopped
\n1 large can pumpkin puree
\n1 32 oz box vegetable broth (I like Imagine)
\n32 oz water
\n1 chipotle chili chopped (optional or to taste)
\n1 TBS cinnamon
\n1 1\/2 tsp ginger
\n1 tsp allspice
\n2 TBS honey or agave nectar
\n1 TBS butter or grape seed oil
\n8-16 oz Greek yogurt (to taste)<\/p>\n

Saute onion and garlic until soft. Add vegetable broth and water. Simmer until onion is translucent. Add pumpkin and spices.<\/p>\n

On medium heat, reduce by 1\/3. Season with salt and pepper to taste. Add the soup slowly in batches to a blender and puree until smooth. Remove from heat and whisk in Greek yogurt. Serve hot.<\/p>\n

Easy Tomato Sauce
\nServes 4-6<\/p>\n

2 TBS olive oil
\n1 med onion chopped
\n6 cloves garlic chopped
\n1 c yellow or orange bell pepper chopped
\n1 small zucchini chopped
\n1 c eggplant chopped
\n1 small carrot grated
\n1 oz wedge Parmesan cheese
\n1 large can crushed tomato (I prefer Muir Glen fire roasted)
\n1 can diced tomato
\n1 TBS basil
\nSalt and pepper to taste<\/p>\n

Saute the fresh veggies in olive oil until soft. Season with salt and pepper. Add tomato sauce and diced tomato. Add Parmesan wedge to the pan along with basil. Simmer covered 20 min. Remove lid and cook another 10-15 min to reduce.<\/p>\n

Tomato basil soup
\nServes 6-8<\/p>\n

10-15 Campari tomatoes
\n2 TBS olive oil
\n1 med onion chopped
\n6 garlic cloves chopped
\n1\/2 box chicken broth (I like Imagine brand)
\nWater to cover
\n1 TBS basil
\nsalt and pepper to taste
\nGreek yogurt<\/p>\n

Saute onion and garlic until soft. Add tomatoes and broth. Add water to cover tomatoes about 1 inch over. Add seasonings and cook at a soft boil until tomatoes are soft and the skins are loose. Turn off the stove. Remove tomatoes and cool slightly. Remove the skins and return to the pan. Use the blender or a hand blender to puree the soup. Return to the pan and simmer to reduce for 20-30 min. Stir in Greek yogurt before serving.<\/p>\n

Indonesian Vegetable Salad
\nServes 2<\/p>\n

2 c green beans
\n2 carrots thinly sliced
\n2 c cauliflower florets
\n2 c mixed greens
\n1 c bean sprouts
\n1 med cucumber sliced
\n1 hard boiled egg chopped
\n1 c peanut sauce (recipe to follow)
\n3-4 TBS water
\n1 TBS chopped peanuts<\/p>\n

Bring large pot of lightly salted water to a boil. Add the green beans and cook for 2 minutes. Remove and rinse under cold water. Repeat the process with the carrots and cauliflower. Divide the greens and blanched vegetables between two plates and top with the sprouts and chopped egg. Add water to the peanut sauce to a pourable consistency. Pour the sauce over the vegetables.<\/p>\n

Peanut sauce
\n1 c chunky natural peanut butter
\n3\/4 c low sodium chicken broth
\n1\/3 c reduced fat coconut milk
\n1 TBS agave nectar
\n3TBS freshly squeezed lime juice
\n1 TBS fresh grated ginger
\n1\/8 tsp red pepper flakes<\/p>\n

Combine all ingredients in a sauce pan and warm over med heat until smooth.<\/p>\n

Lentil Salad with Goat Cheese
\nServes 3-4
\n1 c 1 c french or brown lentils
\n3 c vegetable broth
\n2 bay leaves
\n2 whole cloves garlic peeled
\n1\/4 walnut oil
\n2 TBS red wine vinegar
\n1\/4 tsp salt
\n1\/4 tsp black pepper
\n1 carrot shredded
\n4 oz hard goat cheese
\n4 c mixed greens
\nground coriander<\/p>\n

Combine the lentils,broth, bay leaves and garlic in a medium pot and bring to a boil over med-high heat. Reduce heat to a simmer. Cover and simmer for 25 min or until lentils are tender. Drain excess broth and remove garlic and bay leaves. Discard bay leaves. Spread lentils on a tray to cool.<\/p>\n

Combine the oil, vinegar, salt, pepper and reserved garlic in a salad bowl. Whisk together smashing the garlic in the bowl until smooth. Add the lentils and carrot and toss with the dressing. Cut the cheese into 4 equal parts. Lay flat. lightly dust with coriander. Heat in the microwave for 15-30 seconds or just until cheese is soft.<\/p>\n

Place 1 cup greens on each plate and spoon the lentils over the greens. Add 1 piece of cheese to each plate.<\/p>\n

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Slow cooker and InstaPot
\nBreakfast
\nCrockpot oats
\n-2 cups steel cut oatmeal
\n-1 can full fat coconut milk
\n-8 cups water
\n-1 teaspoon vanilla
\n-2 tablespoons organic coconut sugar (optional)<\/p>\n

Place all ingredients in a crock pot. Turn to low and let sit over night for about 8 hours or until creamy. Serving ideas: cinnamon, nut butter, coconut flakes, pumpkin seeds, fresh fruit, chia seeds, etc.<\/p>\n

Breakfast Quinoa
\n1 cup quinoa
\n3 cups milk (almond milk, coconut milk would be fine too)
\n4 medjool dates chopped
\n1\/4 cup pepitas
\n1 apple peeled and diced
\n2 tsp cinnamon
\n1\/4 tsp nutmeg
\n1 tsp vanilla extract
\n1\/4 tsp salt<\/p>\n

Rinse the quinoa well with cool water.
\nThrow all the ingredients in a crock pot
\nCook on high for 2 hours or until all the liquid is absorbed.
\nIf you want to cook it overnight, turn the crock pot to low before you go to bed
\nYou can cook this one low for 8 hours if you want to cook it overnight.<\/p>\n

Crockpot Pumpkin Butter (any orange squash puree will do)
\n4 cups of pumpkin pumpkin puree
\n1\/2 cup maple syrup
\n1\/4 cup raw organic agave nectar or coconut syrup
\n2 t cinnamon
\n1 t ground ginger
\n1\/2 t nutmeg
\n1 t vanilla extract, optional<\/p>\n

Mix together pumpkin pur\u00e9e, maple syrup (or other sweetener), and vanilla (if you are using it) in the crock-pot.
\nCover, and cook on high for 4 hours or overnight on low for 8 hours.
\nIn the last hour of cooking, add the cinnamon, ginger, and nutmeg, and crack the lid to let moisture out if you want a thicker consistency.
\nCool and store in jars in fridge.
\n(great addition to oats or sweet quinoa recipies just remember to reduce the sweetener in the mail recipe)<\/p>\n

Lunch
\nRanch chicken tacos
\nserves 4-6<\/p>\n

4 chicken breast (about 1 1\/2 lbs)
\n1 packet of organic taco seasoning
\n1 tsp dried dill
\n1 tsp garlic powder
\n1\/2 tsp onion powder
\nsalt and pepper to taste
\n1\/4 cup buttermilk
\n14 ounces of chicken broth<\/p>\n

Fixins<\/p>\n

Shredded lettuce
\nchopped onion
\nhalved grape tomato
\n2 limes cut to wedges
\n2 avocados sliced
\nshredded cheese
\ncilantro (optional)
\nsprouted grain tortillas
\nsalsa of choice<\/p>\n

Put chicken breasts, taco mix and seasonings and chicken broth in crock pot. Set crock pot on low for 5 hours.
\nShred the chicken with a fork and return the lid for 30 more minutes.
\nServe on tortillas for soft taco, toast them under the broiler for tostada and dress with all the fixins.<\/p>\n

Tangy Italian soup
\n1 1\/2 lbs. beef stew meat, cut into small pieces
\n2 (14.5 oz.) cans diced tomatoes, with the juice
\n2 (15 oz.) cans kidney beans, with liquid
\n1 cup bottled organic Italian salad dressing ( or home made version)
\n1 small onion, diced
\n2 stalks celery, diced
\n3 large carrots, diced
\n2 medium zucchini, diced
\n2 cups organic beef broth
\n2 cloves garlic, minced
\n1 teaspoon freshly ground black pepper
\n1 (16 oz.) quinoa pasta of choice<\/p>\n

Add all ingredients except the pasta to a 6 quart crock-pot.
\nCover and cook on low 6-8 hours on LOW or 3-4 hours on high.
\nCook pasta according to directions on package on the stove-top and drain.
\nAdd cooked pasta to soup and serve and enjoy!<\/p>\n

Dinner
\nTurkey wings in cranberry walnut sauce ( InstaPot)<\/p>\n

INGREDIENTS
\n3 Tbsp. Butter
\n2 Tbsp. Oil
\n4 Turkey wings (2-3 lbs)
\nSalt and Pepper
\ndried sage
\ndried ginger
\n1 cup Dry Cranberries or “Crasins” (soaked in boiling water for 5 minutes) or 1\u00bd cup Fresh Cranberries.
\n1 med Onion, roughly sliced
\n1 cup shelled Walnuts
\n1 cup Freshly Squeezed Orange juice (or prepared juice with no added sugar)
\n1 bunch Fresh Thyme
\nINSTRUCTIONS
\nIn the pre-heated pressure cooker, on high heat without the pressure cooking lid, melt the butter and swirl the olive oil.
\nBrown the turkey wings on both sides adding salt and pepper to taste. Make sure that the skin side is nicely colored.
\nRemove the wings briefly from the pressure cooker and add the onion, then on top of that add the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of Thyme.
\nPour the orange juice over the turkey.
\nClose and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 15-20 minutes cooking time at HIGH pressure.
\nWhen time is up, release pressure using the Natural method – move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it’s own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release – push, twist or lift the button or valve to release pressure.
\nRemove the thyme bundle and carefully remove the wings to a serving dish (they may be so tender they could fall apart). Slide the serving dish under the broiler for about 5 minutes or until the wings are sufficiently caramelized.
\nIn the meantime, reduce the cooking liquid to about half.
\nPour the reduced liquid, walnuts, onions and cranberries over the wings and serve with rice, quinoa, mashed cauliflower.<\/p>\n

Haiwaiin Pork Roast
\n1 3-5 lb Pork Butt or Pork Shoulder
\n1\/2 TBS smoked paprika
\n1\/2 TBS cumin
\n2-3 tbs sea salt or Himalayan salt (use your discretion, using more if your roast is bigger)
\nSub chipotle powder if you like it spicy!<\/p>\n

Prepare your pork by taking a fork and puncturing it all over. Make sure you puncture it on all sides several times. This will help the flavor soak into the pork.
\nPlace your punctured pork butt into the pot of your slow cooker. Add your seasonings and massage in to coat your pork.<\/p>\n

Salt your pork well on both sides.<\/p>\n

Set your slow cooker to low and allow it to cook undisturbed for 7-12 hours. The cooking time is going to very based on the size of your pork butt and the heat of the low setting on your crock pot. My roast was 3.5 lbs and cooked in about 7 hours. Start checking for doneness around the seven hour mark.<\/p>\n

Once your pork is cooked through it should be incredibly tender. You will be able to shred it with a couple of forks easily.<\/p>\n

Serve with lightly saut\u00e9ed cabbage ( add a splash of red wine vinegar for the last min) .<\/p>\n

*Note: reserve some of the juices in your crock pot in order to put on any pork that you might be storing. It will help your pork to not dry out!<\/p>\n

Crockpot Chicken & Veggies
\n1 whole chicken, remove giblets and neck and use for stock
\n1 onion, white or yellow
\n6-8 cloves garlic (sub 1-2 Tbsp Garlic Powder)
\n1 small lemon halved
\n2 celery stalks
\n1 tsp dried Thyme ot 3 tsp fresh
\n1\/2 tsp cinnamon
\n1 tsp Sage
\n1\/2 tsp Salt
\n1\/2 tsp Pepper<\/p>\n

Veggies
\n4 cups green beans
\n3 cups chopped zucchini
\n3 cups chopped sweet potato<\/p>\n

Remove the chicken from the package, removing neck and giblets for use in stock and rinse chicken in cold water.<\/p>\n

Roughly quarter the onion and stuff it into the cavity of the chicken. Slice garlic cloves and insert between the skin and the meat of the chicken. Combine seasoning and rub onto the chicken.<\/p>\n

Place everything but the ingredients under veggies in the Crock pot on high for 4 hours.<\/p>\n

Add the veggies and continue on high for 2 more hours.<\/p>\n

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Snacks<\/p>\n

Quinoa Pizza Bites
\nServes 8-10
\n1 cup cooked quinoa
\n1 cup canned (or cooked) pinto beans
\n1\/2 cup tomato paste
\n2 tsp dry basil
\n1\/2 tsp onion powder
\n1\/2 tsp garlic
\n1\/2 tsp salt
\n1 tsp sugar of choice, or pinch stevia (this is for balance and can be left out if you absolutely must)
\nmozzarella cheese of choice, such as Daiya, optional<\/p>\n

Preheat oven to 350 F and grease a baking sheet well, then set aside. In a medium bowl, mash the beans completely. Stir in all remaining ingredients. Taste, then add a little more sweetener only if needed. (Mine didn\u2019t need it.) Roll into balls, then break off a piece of the cheese\u2014if using\u2014and push it into the middle before sealing the ball back up. Place the balls onto the baking tray and cook 30 minutes. For a crispy outer shell, feel free to broil a minute at the end.<\/p>\n

Poblano Cucumber Salsa
\nServes 2<\/p>\n

1 poblano chili seeded and chopped
\n1 cucumber chopped (you can peel and seed if you like but you will miss the best part!)
\n\u00bc c cilantro (optional)
\n2 TBS lime juice
\n1 clove garlic minced (1tsp)
\n1 jalapeno pepper seeded and chopped fine ( less or leave out if you can\u2019t take the heat!)
\n\u00bd tsp salt (or to taste)
\n1 ripe avocado diced<\/p>\n

Combine all ingredients. Serve as a side dish or over a crunchy green salad.<\/p>\n

Whole Grain Pizza Toast
\nSingle Serving<\/p>\n

1 slice Ezekiel bread
\n2 TBS tomato sauce (recipe in dinner section)
\nshredded mozzarella cheese to cover<\/p>\n

Toast the bread, add the sauce and top with cheese. Place under the broiler or toaster oven to melt the cheese.<\/p>\n

Kale Chips
\n4-6 Servings<\/p>\n

1 bunch Kale
\n1 TBS olive oil
\n1 tsp salt<\/p>\n

Preheat oven to 350.<\/p>\n

Wash and dry the kale. Remove stems and tear leaves into bite size pieces. Toss the pieces in the olive oil and lay them out on a baking sheet in a single layer. Sprinkle with salt and bake for 10-15 minutes or until crisp.<\/p>\n

Quinoa Tabouli
\nServes 6-8<\/p>\n

1 c quinoa
\n1\/2 c lemon juice
\n1\/4 c olive oil
\n1 medium cucumber diced
\n1 tomato diced
\n1 clove garlic grated
\n1\/4 c parsley chopped
\nsalt to taste<\/p>\n

Cook quinoa according to directions and set aside to cool. Chop cucumber and tomato and parsley. Juice the lemons add grated garlic and olive oil. mix all ingredients and salt to taste. Serve room temp or chilled.<\/p>\n

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Desserts
\nRicotta Cheesecake with blue berries and lemon
\nCRUST
\n1\u20443cup gluten-free oats, ground
\n1\u20443cup almond meal (or almond slices ground in food processor)
\n1tablespoon coconut sugar (or other natural sugar)
\n2\u00a01\u20442tablespoons\u00a0butter\u00a0or 2\u00a01\u20442\u00a0tablespoonscoconut oil, melted
\nFILLING
\n2eggs
\n1\u20443cup coconut sugar (or other natural sugar)
\n1\u20442teaspoon almond extract (optional)
\n16ounces organic\u00a0ricotta cheese
\n1lemon
\n1cup\u00a0fresh blueberries
\nDIRECTIONS
\nMix ground oats, almond meal and 1 Tbsp sugar in a bowl.
\nAdd melted butter or coconut oil and mix well.
\nPress onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
\nSeparate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
\nZest a lemon and then cut the lemon in half and juice it.
\nPreheat oven to 325\u00b0F\/165\u00b0C degrees.
\nIn another bowl, mix egg yolks, sugar, and almond extract.
\nAdd ricotta cheese, and lemon zest and juice and mix well.
\nFold in the egg whites and mix gently. Fold in blueberries and mix gently again.
\nBake in the oven for 80 minutes.
\nCool and refrigerate for several hours or overnight.
\nRemove the cheesecake from the springform, infuse love, and serve!<\/p>\n

Healthy Cookie Dough Dip
\n1 1\/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
\n1\/8 tsp plus 1\/16 tsp salt
\ntiny bit over 1\/8 tsp baking soda
\n2 tsp pure vanilla extract
\n1\/4 cup nut butter of choice
\nup to 1\/4 cup milk of choice, only if needed
\nAgave nectar or honey
\n1\/3 cup semi sweet chocolate chips,
\n2 to 3 tbsp oats (Ground flax will also work)<\/p>\n

Add all ingredients (except for chocolate chips) to a good food processor, and blend until very smooth. Then mix in the chocolate chips. (Some have had success with a blender, but try that at your own risk, and know the results will be better in a high-quality food processor.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!<\/p>\n

Agave Ice Cream
\nServes 4<\/p>\n

Warm\u00a0in a heavy sauce pan over low heat:
\n3 c heavy cream<\/p>\n

beat until thick:
\n6 egg yolks
\n1\/2 c Agave nectar<\/p>\n

Add to cream.<\/p>\n

Continue stirring over low heat until mixture coats the back of a metal spoon. Cool.<\/p>\n

Add 1\/8 tsp vanilla, banana or whatever extract you choose.<\/p>\n

Chill in ice cream maker according to the instructions.<\/p>\n

Minted Watermelon
\nServes 4<\/p>\n

4 C Watermelon
\n2 TBS fresh mint torn or roughly chopped
\nJuice from 1 lime
\npinch salt<\/p>\n

Use a melon baller or a small ice cream scoop to create water melon balls. Add mint and lime juice and the salt. Refrigerate 1 hr before serving.<\/p>\n

Yogurt Pops
\nServes 4<\/p>\n

1 c puree raspberries, strawberries, blueberries, or any combination (if using frozen make sure no added sugar)
\n6 oz Greek Yogurt
\n2 tsp agave nectar (optional)
\nwater as needed to give a good thick texture but pourable<\/p>\n

Pour into Popsicle molds and freeze.[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_section full_width=”stretch_row” content_placement=”middle” el_id=”recipes”][vc_row content_text_aligment=”center”][vc_column][vc_row_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_custom_heading text=”Recipes” font_container=”tag:h2|text_align:center|color:%2300759a” use_theme_fonts=”yes”][\/vc_column_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][\/vc_row_inner][vc_column_text] As a midwife I spend a great deal of my workday providing pregnant women with nutritional counsel. I also spend a great deal of my work day listening to the frustration these moms have over choosing healthy meals that meet their needs and are satisfying for the family. I…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"_links":{"self":[{"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/pages\/129"}],"collection":[{"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/comments?post=129"}],"version-history":[{"count":34,"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/pages\/129\/revisions"}],"predecessor-version":[{"id":1666,"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/pages\/129\/revisions\/1666"}],"wp:attachment":[{"href":"http:\/\/cmsmidwife.com\/home\/wp-json\/wp\/v2\/media?parent=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}