If you are following along on my newest article series "Planning Nutritionally for Labor and Delivery Part 2" this is the recipe for my Miso Wonton Soup.
We love soup at our home. The kids get very excited about wonton soup too. Who doesn't like sesame ginger broth with doughy dumplings? Of course, nothing with me is simple. I always have to up it a little, nutritionally speaking.
So, I took the simple wonton soup and make it dense with fermented miso, and added veggies.
This would be a good soup, not only for those who are gearing up for Labor and Delivery, but for those who are postpartum, or just looking for a healthy, easy soup recipe the kids will love.
Miso Wonton Soup
**I used carrots and zucchini in this version, but you could use any that you have on hand; asparagus, broccoli, kale, etc...
*** Need a recipe for GOOD Kim Chi....CLICK HERE
Makes 4 servings
I love breakfast porridges…any grain…savory…sweet…It is just a very satisfying way to start my day. Many of the packages flavored varieties are ridiculously sweet, and full of all sorts of colors, preservatives, and more….yuck.
I've just recently discovered, and experimented with cooking with fruits and herbs as sweeteners. This one turned out perfect.
I really like the Ancient Harvest Quinoa Flakes. They are super easy, and simple ingredients (quinoa).
This recipe is a good one for anyone looking to increase the nutrient density of their meal, while lowering the amount of added sugar without skimping on taste.
Banana Nut Quinoa Breakfast
Makes 3 servings
This is the recipe from my newest article series "Planning Nutritionally for Labor and Delivery Part 1"
When I cook chicken, I prefer pasture raised, and pretty much always cook bone in and skin on. The meat, of course, if full of protein, but the connective tissue surround the bone and the skin itself are nutritional powerhouses full of minerals, b vitamins, and hyaluronic acid.
We obviously love brussels sprouts at our house. I realized after looking at my last recipe, and those in my previous posts, there are quite a few recipes with Brussels.
They not only provide high amounts of nutrition: Vitamin K, Vitamin C, Folate, B6, Potassium, Omega 3's, Iron, Magnesium, Protein, Vitamin A, Calcium and Zinc...
But, also phytonutrients: More glucosinolate (antioxidant - anti-cancer) than any other cruciferous veggie
One Skillet Oregano chicken Thighs with Sweet Potatoes and Brussels Sprouts
Makes 4 -6 servings
I have been on a kick of cooking all our dinners on the grill. It's the end of summer, and it's hot. The thought of turning on the oven or stove and adding more heat to my house seems like a bad idea. My solution; move the cooking outside.
I have this great little grill pan that I use for veggies on the grill quite a bit. You could also use a cast iron skillet, or other grill safe pan. I like this one because it has holes in it that let the juiced run out, leaving a bit more crisp on the edges of my veggies.
Brussels sprouts are in season here in Colorado. They are at their peak of nutrient, and taste perfection...(HINT: and on sale). They are also another one of those veggies that my kiddos can't seem to get enough of.
If you haven't tried Brussel Sprouts, my 5 and 8 year old highly recommend them!
To balance the bitter flavor of the brussels, I mixed them into a salad with cranberries, slivered almonds, feta, and a homemade honey balsamic vinaigrette. You could also add some crumbled bacon.
I served this with cast iron skillet cooked rosemary pork chops, and simple polenta with butter and salt. Not a complaint in the house, and no leftovers!!!
Grilled Brussels Sprout Salad
1. Heat grill and grill pan over medium heat
2. Slice Brussels lengthways
3. Coat brussels with 2 TBSP olive oil and minced garlic. Season with Salt and Pepper
4. When grill pan is hot, toss in Brussels. Cook over medium heat stirring occasionally until all brussels slices are soft and cooked through
5. Remove from grill and cool 10 minutes
6. In a bowl, mix together Brussels, Cranberries, Almonds
7. In a mason jar, add dressing ingredients and shake vigorously, until incorporated.
8. Drizzle dressing over salad, and top with Feta.