Do you enjoy jello, but do not want all the artificial flavoring and colorings? I’m right there with you. Since my baby arrived, I’ve been craving jello. Sometimes I eat the artificial kind, but I also like to make a healthier version using fruit juice! My Mom would make us this kind of jello as we grew up. I still love that bright red traditional jello, but making jello out of your favorite juice is fun as well.
The transition from being a pregnant lady to a nursing Mom takes a lot of food! Oats helps with milk production, so this granola recipe is a winner for me because I’ve been chowing down on so much granola these days. The crockpot is an easier clean up than when baking granola with regular pans. I adapted this recipe from a friend’s cookbook–feel free to switch out the nuts and seeds to what you like.
I feel loved when people feed me; the love that arrived yesterday was in the form of California citrus!
My mother in law sent us a box of lemons and tangerines that she picked from her backyard in California, and it was waiting on our snowy doorstep yesterday when I arrived home. The tangerines have a tang and sweetness that only tree-ripened fruit has, and the peel almost falls off. I’m about to start zesting lemons for a lemon cake, but first I had to share these photos with you.
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Noodles should be my middle name, especially rice noodles, because I enjoy them so much! This soup is far from heavy; it is full of flavor and noodles. Feel free to add other vegetables that you enjoy.
1 egg, beaten
½ cup milk
¼ cup dried onion (or ½ cup chopped fresh onion)
1 tsp. rubbed sage
½ tsp. dried red pepper
½ tsp. lemon pepper
1 tsp. salt
2 Tblsp. white wine worcestershire sauce
1 ½ lb. ground beef (88% lean)
1/3 cup ketchup
Moist zucchini bread makes the greatest breakfast treat. This recipe comes from The Good Housekeeping Cookbook: The Bridal Edition: 1,275 Recipes from America’s Favorite Test Kitchen
They say to add orange zest, which is a new twist to this old favorite.
What’s more comforting than eggs and bacon? This recipe mixes those with Asian flavors that make you want to eat the whole pan. Mothers tend to be the ones that comfort, but after having a baby, they need to be comforted as well as they heal and adjust to caring for the new little life in their family. This recipe is based on one in the wonderful book, The First Forty Days — The First Forty Days: The Essential Art of Nourishing the New Mother by Heng Ou; I added more vegetables.
2 Tblsp. coconut oil or sesame oil
5 green onions, sliced
¼ cup 1/16th cubed fresh ginger
3 cloves garlic, chopped
4 slices bacon, chopped into 1-inch lengths
2 cups chopped cabbage
1 ½ cups sliced mushrooms
3 cups cooked white or brown rice
Salt and pepper to taste