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A recent, 2018, study by Cornell University has the prenatal nutrition world buzzing about choline, and it's not the only study showing the benefits of higher maternal intake of choline on fetal brain development.
First off, I want to thank you for following along on this series. I have been really excited for this one. I am sure there are parts that I missed, or questions that have arisen. Please feel free to email me, or comment below. I love discussion.
To top of this series, I want to simplify it a bit. I want to list my FAVORITE foods for preparing for labor and delivery. Some of these may seem different from what you've been told during pregnancy. That's okay, we are trying to deliver a baby at this point, and some of the nutritional needs change slightly.
I thought it would help to start with the foods that really work hard at reducing inflammation in the body. These foods are those that you should be having daily. These are the foods that will speed your healing and recovery. These are your new favorite foods!
We are going to be going into quite a few things over the next couple of days that may seem like you can't eat anything. Starting with a strong list of foods to include is a great, positive way to start any new change.
We've spent a lot of time, now, talking about what you should NOT have! I seem to say NO quite a bit in life…maybe that's why my children "lovingly" call me Mommy No-Fun!
I feel I need to redeem myself a bit with you all. I KNOW this sounds like there is just nothing in the world you can eat. I promise you, there is a world of delicious foods out there for you. It may take some experimenting and time to get use to them and how to cook them, but it is worth it.
Here are the TOP TEN foods that I think every women with Polycystic Ovarian Syndrome (PCOS) should eat regularly.
I bet you all were expecting me to have a Bean and Cheese Burrito in this lunchbox this morning. That is one dinner that we rarely have leftovers. My kids love them. After a dinner that was hard to swallow the night before, both my kiddos actually, sincerely THANKED ME, for making burritos. I think it was mostly a thank you for not trying anything crazy and new (which I am prone to doing).
If any of you have read and followed my Facebook Page, or my other Blog Posts, you'll remember that in the fall I spend a couple weeks making and freezing food. One of the things that I made were Spanakopita - Spinach and Feta Cheese Pies. This is the first one to come out of the freezer.
I love making and freezing meals, it makes meal prep easier, and helps you save time later on down the road. These spinach pies defrost and toast beautifully, make great lunches for both adults and kids, and are packed with a variety of green vegetables and herbs. You can customize them too. These are actually not spinach, they are Swiss Chard...did you see that coming?
At the time I was making these, last fall, my Chard plants were prolific and a freeze was coming, so I needed to cut them and use them. Some became pies and some were blanched, chopped and frozen (I use it like frozen spinach in recipes). I have made this Spanakopita recipe MANY, MANY times with MANY, MANY different green vegetables. Every time it's delicious.
I actually have this recipe on my Recipe Blog, Click Here.
I was on vacation last week, and my body is still on Florida time. I have been waking up at 5:30 every morning since I got back on Saturday. Sigh! At least this gives me time to be productive. I made an egg casserole for the family for breakfast, packed my lunch, and my daughter's lunch. All by 6:30! Not the norm at our house, but when life gives you the time, do what you can with it. (There were also some dishes that got done, and some work on my book. For those of you who do not know, I am working on a book!)
I tried to think of a good health topic to discuss in today's post, and I think I've got one.