Archive for January, 2011

January 31, 2011


One of my all time favourite comfort foods. Made on top of a stew or soup – dumplings are light and fluffy and add carbs to our diets which are needed even more when pregnant as your body uses more energy even when resting than it did only a few months earlier.

1 cup cake flour
2 TSP baking powder
1/2 TSP salt
1 egg
3/4 cup milk approx.
Soup or stew

Whisk together the flour, baking powder and salt. Break the egg into a 1 cup measuring cup, fill the rest with milk. Add to the flour mixture slowly and stir to combine. If the batter is too stiff add more milk. If you like you can add some flavour here such as 1 TBSP of fresh herb, 1/2 TBSP dried herb, 1/2 TSP grated onion, 1 clove minced garlic or 1/4 cup grated cheese.

Drop dumplings one spoonful of batter at a time over an almost finished soup, stock or stew. Cover the pot and simmer 10 minutes until dumplings have cooked all the way through.

January 27, 2011

Corn Bread

This corn bread is a quick and simple recipe that even those who can’t stand baking can pull off no problem. Corn meal is a whole grain with loads of flavour and helps you to load carbs in preparation for delivery or to keep up with all the extra energy your body needs during pregnancy.

3 TBSP butter
1 1/2 cup milk
2 cups corn meal
3 eggs

Preheat your oven to 350 degrees. Add a greased cast iron skillet or 9 inch round cake pan to the oven to heat up.

Melt the butter in a medium sauce pan over medium heat. Once melted add milk and heat through.  While the milk is warming crack 3 eggs into a large mixing bowl.

Once milk is slightly warmer than room temperature, add corn meal. Stir until grains stick together and form a dough like consistency. Remove from heat and place corn meal mixture in the mixing bowl with eggs. Combine until the mixture is like batter.

Pour the batter into the warmed skillet or pan – cook until a fork inserted into the middle of the bread comes out clean. Approx. 30 minutes. Serve with stew or soup.

January 20, 2011

Herbed Asparagus Pickles

I’ve never had much luck with making my own pickles, but I came across this recipe the other day and had to share it. I haven’t made them myself yet as Asparagus season is still a ways away (but closer and closer each day!) but it’s good to have on hand just to be ready! Asparagus is a great vegetable packed with loads of natural folic acid. Make sure you get plenty of folic acid all through out your pregnancy but it is also a good idea to have a reserve build up in your body before you even become pregnant.


3 lbs asparagus spears
4 sprigs fresh tarragon
2 small shallots, halved
2 cups white wine vinegar
1 1/2 cups white vinegar
1 cup water
1/4 cup sugar
1 TSP pickling salt

Wash and cut asparagus so that there is 2 cm of head space in your jar.

Pack asparagus into clean, sanitized jars with tips down.  Tuck in a tarragon sprig and 1/2 a shallot among spears.

Combine vinegars, water, sugar and salt in a medium saucepan and bring to a boil. Pour mixture into packed jars leaving 1 cm of head space.

Makes 4 x 500ml jars.

January 11, 2011

Cashew Gravy

This vegan friendly recipe adds some great flavour and protein to your meal! Cashews contain antioxidants, fiber and heart friendly fatty acids that help keep you regular, energized and healthy. They are also a great source of Zinc – which your body uses for the production, repair and functioning of DNA, which is very important during the rapid cell growth that occurs during pregnancy.

2 TBSP olive oil
1 garlic clove, minced
1/2 cup cashews ground to powder – not paste
1 1/2 cup water
2 TBSP soy sauce
1 TBSP corn starch dissolved in 1/2 cup water

Heat oil in pan on medium heat. Add garlic and saute for 2-3 minutes.

Add cashew powder, water, soy sauce and stir to combine. Increase heat and stir in starch mixture. Stir continuously until it comes to a boil.

Remove from heat, add pepper to taste. Store in fridge for up to a week.

January 5, 2011

French Onion Slowcooker Soup

Guess I’m just in a soup mood these days!  Cold weather does that to me. Soups are a great way to get a nutritional punch into your diet. Onions themselves are full of an antioxidant that help your body make vitamin E – a regenerative vitamin that helps skin keep it’s elasticity. A good thing for a pregnant woman, no?

6 large onions
3 TBSP olive oil
1 3/4 cup Chicken Broth
1 1/2 cup Beef Broth
2 TBSP Red Wine
4 -6 slices French Bread
Grated Cheese of your choice

Peel and slice onions. Put in slow cooker with olive oil and cook 8 hours on high.

Add broth broths (substituting both for veggie broth if you like) and wine. Cook on high another 15 – 30 minutes. At the same time preheat your oven to 400 degrees. Put bread slices on a baking sheet, drizzle with olive oil and bake until golden – about 10 minutes.

Put soup in oven proof bowls and put on baking sheet. Top full bowls with bread and cover with cheese. Put under the broiler for 1 to 2 minutes.

January 4, 2011

Red Lentil Slow Cooker Soup

You could easily make this on the stove top as well, but using a slow cooker is a great way to make sure you have a proper meal even when there is no time to put one together! A tip to keep in mind when the little one arrives. Lentils are a great vegetarian source of protein.


2 TBSP olive oil
1 finely chopped medium onion
2 stalks chopped celery
2 1/2 cups dried red lentils, rinsed and picked over
1 TSP ground cumin
1 TSP turmeric
1 TSP yellow curry powder
3/4 TSP ground coriander
2 TBSP lemon juice
6 cups veggie broth

In a skillet heat olive oil, add onion and celery and cook 5 minutes. Add to slow cooker with all other ingredients. Cook on high for an hour, then low for 5 – 6 hours more. Puree with a hand blender if you would like a smoother consistency. Serve with a sprinkle of cheese of dollop of sour cream if desired.