NOURISH | Simple Meals for New Moms

California Pasta

Before having a baby I never understood how people “forgot” to eat a meal, it just seemed like a crazy concept to me.  Now that I have an infant I am beginning to understand how it is possible, between the feedings, the soothing, the playing, and of course the cuddling, it is easy to push other priorities such as eating, sleeping, showering, and cleaning to the side.

I often find myself looking at the clock and it’s 2pm and I am just realizing that I haven’t had lunch and that I really am hungry. Or my husband and I have a late night with a gassy, fussing baby and by the time we get her settled it’s 8pm and we’re exhausted and we still haven’t made anything for dinner. When these situations arise, rather than skip a meal completely, pull out the frozen pizza, or call for take out, I make sure to have ingredients on hand to throw together a meal in 30 minutes or less.

My essentials for the new mom pantry are:

• Quinoa: This quick-cooking whole grain is packed with protein and nutrients and only takes around 15 minutes to cook.
• Whole Grain and/or Gluten Free Pasta: Pasta is a great quick and easy ingredient that takes no time to prepare and can be tossed with a variety of sauces.
• Low Sodium Canned Beans: Having canned beans such as chickpeas, black beans, and lentils on hand is great for adding to salads, tossing with veggies and whole grains, or with pasta. Make sure to get the low-sodium or no-salt-added beans and to rinse them before using.
• Canned tomatoes: Canned tomatoes are great for making a quick tomato sauce or chili.
• Gluten Free or Sprouted Grain Frozen Breads or Wraps: I always have a few different frozen breads and brown rice wraps in my freezer ready to make sandwiches or wraps in a pinch.
• Nut Butters: Keep it real simple and spread nut butter on your favorite whole grain bread or wrap, add a few slices of banana or apple, and a sprinkle of raisins for a quick and easy meal.
• Pre-washed ORGANIC Greens: Today you can find lots of prewashed organic (I stress the organic on this) greens at the grocery store. These are wonderful for making quick and easy salads.
• Fresh Fruits and Veggies: Take 30 minutes to prep these after your grocery trip and they are ready for snacks and to add to stir fries, salads, and more.
• Frozen Veggie Burgers and Sweet Potato Fries: When we are having a really tough night, I like to bring out the frozen veggie burgers and sweet potato fries. No active cooking needed. Just preheat the oven, toss onto a sheet pan, and bake. Quick, easy, and relatively healthy.

My Favorite New Mom Recipes:

Italian Seasoned White Beans

Serves 3-4

Prep time: 10 minutes

Cook time: 20 minutes

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 cup vegetable broth
• 3 cups cooked or canned cannelini beans
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegan margarine (optional)

In a medium heavy-bottom pot heat the olive oil over medium-high heat; stir in the onion, celery, and carrot and cook for 7-10 minutes until vegetables are tender. Stir in the garlic and cook for 1 minute, then add the broth and Italian seasoning and cook for 1 minute. Stir in the beans, salt, pepper, and broth and cook for 10 minutes on medium-low heat. Taste for seasonings, add margarine if desired.

Serve with your favorite veggies, over rice, or with a nice slice of crusty bread.

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Chipotle Bean Tostadas

Serves 4 (great as leftovers)

Prep time: 10 minutes

Cook time: 15 minutes

• 2-15 oz. cans Kidney Beans with bean liquid reserved
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1/4-1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 2 chipotle chiles in adobo, minced
• 1 tablespoon tomato paste
• 4 brown rice tortillas, or any tortilla you like
• 1 avocado, diced
• Salsa
• 1 romaine heart, thinly sliced

Cover the bottom of a small sauce pan with some of the reserved bean liquid. Heat over medium-high for a minute and then add the onion; cook for 5-6 minutes until soft. Stir in the garlic, salt, cayenne, cumin, and chipotle chiles; cook for 30 seconds. Add the beans, remaining liquid, and tomato paste. Bring to a simmer and cook for 5 minutes. Place 2/3 of the bean mixture into a blender or food processor and blend until smooth. Return to the pan and stir to combine. Reduce heat to low.

While preparing the toppings, heat the tortillas in the oven at 250 degrees F until crispy, about 15 minutes. Top each tortilla with 1/4 of the bean mixture, 1/4 of the avocado, 1/4 of the romaine and a big dollop of salsa.

Other great additions are cilantro, vegan sour cream, and/or hot sauce.

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California Pasta

Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

• 1 bunch lacinato kale, washed, stem removed and shredded
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-15 oz. can white beans, drained and rinsed
• 1 large tomato, diced
• 1 avocado, diced
• 1/4 cup kalamata olives, diced
• 1 tablespoon lemon juice
• pinch of red pepper flakes (optional)
• 4 servings of cooked pasta of your choice (I like linguine)

Heat a saute pan with a cover over medium. Add olive oil and garlic and cook for 30-60 seconds, until fragrant. Add the kale, cover and cook for 3 minutes. Add the white beans, tomatoes, red pepper flakes (if using), salt and pepper and toss everything together. Add the pasta, avocado, olives, lemon juice and toss to coat.