**National Parenting Product Award Winner**
A Must-Have Resource for Every Mom-To-Be
The Ultimate New Mom’s Cookbook is your guide to navigating this new world of prenatal nutrition, baby purees and picky eaters. Brimming with wholesome, satisfying recipes for every stage from the first day of your pregnancy to those tricky toddler years, this book eases your transition into parenthood and sets the foundation for your child to be a healthy and adventurous eater.
Chef Aurora Satler and nutritionist Allison Childress anticipate your every new-parent need, with recipes for stocking your freezer for those first days home from the hospital, nutritious foods mom should eat while nursing and methods for introducing your child to new flavors and food textures.
Delicious recipes like Tropical Tummy Mango Faux-’Jito soothe an upset stomach and satisfy intense pregnancy cravings, while Soba Noodle and Broccoli Rabe Buddha Bowls keep your energy up for sleepless nights filled with feedings. As your baby transitions to solids, nutrient-packed purees can be easily whipped up and repurposed into flavorful meals the whole family will enjoy, like Southwest Sweet Potato Cakes and Black Bean Salsa Fresca.
This essential manual will nourish your baby from the first day of your pregnancy through the toddler years.
|Publisher:||Page Street Publishing|
|Product dimensions:||8.01(w) x 9.04(h) x 0.87(d)|
About the Author
Aurora Satler graduated from the Institute of Culinary Education and previously owned her own catering company in New York City. She spent five years as the creative director of Many Kitchens, and she styled their cookbook, Recipes from Many Kitchens. She lives in New York City with her husband and two young children.
Allison Childress, PhD, RDN, LD, is an assistant professor at Texas Tech University and chief clinical dietitian at the Nutrition and Metabolic Health Institute. She is a licensed dietitian and specializes in pediatric nutrition and women’s health. She lives in Lubbock, Texas with her husband and three children.
Read an Excerpt
When you're pregnant, you don't have the same relationship with food you had before your pregnancy. It either turns your stomach or consumes your thoughts with intense and specific cravings. Since this journey begins with pregnancy, I knew pregnancy foods would be a crucial chapter in recipe development.
A mother begins nourishing her baby right in the womb. These recipes set out to ease those upset stomachs, satisfy those cravings and indulge in some fun for the celebrations that come with welcoming a baby into the family.
BUN IN THE OVER BANANA ZUCCHINI BREAD
MAKES 1 LOAF
This is an easy-to-digest breakfast that is tummy friendly and full of goodness. Many baked goods contain eggs, which are high in choline. Choline is a B vitamin, and you need 450 mg of choline per day during pregnancy. Many prenatal vitamins have no choline at all.
This is also toddler approved, great for using up bananas that are about to become overripe and has the bonus of combining two great loaves into one healthy and totally delicious recipe.
6 tbsp (85 g) butter
Preheat your oven to 350°F (177°C).
Grease a 5 × 9-inch (12.7 × 23-cm) loaf pan.
In a large bowl, cream the butter and sugar with an electric beater. Next, add the egg and mix well. Mix in the banana and zucchini.
In a medium bowl, whisk the flour, oats, baking soda and salt to combine. Slowly add the flour mixture into the wet ingredients, stirring until just mixed.
Pour the batter into the loaf pan and bake in the center of the oven for about 60 minutes. Test with a wooden toothpick or skewer; once it comes out clean your bread is ready. Allow to cool for 10 minutes before removing from the pan to finish cooling on a wire rack.
NOTE: This bread lasts about 2 days out on the counter under plastic wrap or in a sealed plastic container and up to a week refrigerated. Be sure to cool completely before storing. In hot weather, watch it more diligently and keep in a cool, dry place.
HAPPY TUMMY GINGERY LEMONADE
SERVES 4 TO 5
You don't have to be suffering waves of nausea to enjoy this drink. It is soothing and refreshing all at once with the bonus of having all the aromas that calm a queasy stomach. If you're worried about your sugar intake, you can increase the amount of water. Serve this drink over a glass filled with ice cubes and add a fun straw to trick yourself into thinking you're having a cocktail!
GINGER SIMPLE SYRUP
TO MAKE THE GINGER SIMPLE SYRUP
In a medium stockpot, simmer the sugar with the water until dissolved. Add the ginger and bring to a boil. Reduce to a simmer and cook for 10 minutes. Allow to cool, then remove the sliced ginger.
TO MAKE THE LEMONADE
In a large pitcher, mix together the lemon juice, syrup and water. Refrigerate. When ready to serve, pour over ice.
CREAMY LEMON COMFORT RICE
MAKES 3¾ CUPS (698 G)
For mamas-to-be who need more sustenance than saltines and ginger ale, this definitely fits the bill. It is also a wonderful comfort for anyone with an upset tummy or sore throat.
3 tbsp (43 g) butter, divided
In a medium sauté pan with a lid, add 2 tablespoons (29 g) of butter and the sweet onion. Sauté for about 4 minutes on medium-high heat until the onion is translucent. Add the garlic, thyme and rice, and sauté for 3 minutes, stirring constantly.
Add the stock, juice, zest and salt. Bring the mixture to a boil, then cover and reduce to a simmer for 18 minutes.
Fluff and mix in the remaining butter before serving.
MOM'S CURE-ALL CHICKEN NOODLE SOUP
Broth is the key to a good chicken noodle soup. The more time you invest in making an ultrarich base, the better and more therapeutic this soup feels. For the best broth you need bones, so whenever I roast a chicken (frequently), I always save the bones.
This soup has the magical mom powers of curing what ails you. It is a meal that goes easy on a turbulent stomach and also gets you through cold and flu season with enjoyable ease.
THE ULTIMATE CHICKEN BROTH
TO MAKE THE ULTIMATE CHICKEN BROTH
In a large stockpot, add the chicken, sweet potatoes, carrots, sweet onion, rosemary and garlic, and cover with the chicken stock. Add the water, then bring to a boil. Once boiling, reduce to a medium simmer. Simmer covered for at least 20 minutes and up to 2½ hours (it gets better with time).
After the mixture has cooked, lay a large bowl in the sink and put a colander inside the bowl. Strain your broth through the colander. You want to shake the colander to get all the broth as well as some of the cooked potato and carrots. Discard the bones, onion, rosemary, garlic and any vegetables that remain in the colander.
This makes an incredibly thick and rich broth. It is liquid gold.
TO MAKE THE CHICKEN NOODLE SOUP
In a large stockpot, bring the broth to a boil, covering with a lid as you do. Once boiling, add the carrots and celery. Cook for 10 to 12 minutes until soft. Add the peas and cook for 2 minutes, then turn off the heat and add the chicken and noodles. Cook for 2 minutes until warmed, then season to taste with salt and pepper.
NOTE: Substitute whole grain noodles to make this a great meal if you suffer from gestational diabetes.
DON'T-NEED-NO-DELI-MEAT CHICKEN SALAD SANDWICH
When you want a great cold sandwich but need to steer clear of the deli aisle, this one fits the bill. With both chicken and Greek yogurt, this recipe is packed with protein. During pregnancy, your protein intake needs to increase, so devour your sandwich with glee knowing you're getting the right nutrition for you and your baby!
This is also a great option for toddler lunches. Just remove the nuts from the recipe and make sure the celery is cut superfine.
1 tbsp (15 ml) olive oil
In a large frying pan, add your olive oil and heat for 1 minute. Season your chicken generously with salt and pepper. Add the chicken breasts and cook for about 4 minutes per side on medium-high heat until cooked through and no longer pink. Rest the chicken breasts on a large plate for 4 minutes so they can retain their juices. Once cool, dice the chicken. Move the diced chicken to a large bowl and make sure to add any juices that dripped onto the resting plate, pan or carving board.
Mix the Greek yogurt, mayonnaise and mustard with the chicken. Then add the tarragon, pecans, celery and cranberries, mixing until everything is combined. Season once more to taste with salt and pepper. Serve on whole grain bread or rolls as a sandwich or simply enjoy as is.
TRUFFLE PARMESAN CRACK FRIES
SERVES 4 (OR 2 PREGNANT WOMEN)
These are called crack fries for a reason. Homemade french fries like these are so mind-blowingly good it's downright criminal. But you don't have to feel too guilty about gobbling these up because potatoes are packed with potassium, which can help get rid of those nighttime leg cramps. Talk about a tasty bonus!
TO MAKE PARMESAN GREMOLATA
Mix the parsley, garlic, lemon zest and Parmesan cheese in a small bowl until well blended. Set aside until your fries are ready.
TO MAKE THE FRIES
Scrub your potatoes thoroughly. Lay out a baking sheet with paper towels covering it. Cut your potatoes into ¼-inch (0.5-cm)-wide matchsticks (french fry–size). You don't need to peel your potatoes; a little of the skin gives them a nice rustic look. Place the cut potatoes on the paper towel–lined baking sheet and rub off any moisture. Dump the potatoes in a large Dutch oven and cover them with the oil. You want the oil to just cover the mound of fries.
Cover the Dutch oven with a splatter guard and bring the oil to a boil. Heat for 30 to 35 minutes without stirring until your fries are crispy and golden brown. Scoop out the fries with a spider or large slotted spoon and lay them in a single layer along the paper towel–lined baking sheet. Immediately season the fries generously with sea salt. Then drizzle with the truffle oil and sprinkle with the gremolata to your liking. In my house we use the seasoning term generously very, well, generously. Go big or go home!
These fries are best enjoyed right after frying, but if you find yourself with leftovers, you can freeze and reheat them.
NOTE: For just a hint of truffle flavor you don't have to buy 100 percent pure truffle oil. You can often find a cheaper alternative that is a blend or a truffle-infused oil. A little bit of flavor goes a long way.
I * PEANUT BUTTER CHICKEN SKEWERS
SERVES 2 TO 3
Peanut butter and pregnancy go together like peas and carrots. These chicken skewers definitely satisfy that specific craving. They also make a great appetizer if you intend to share, though there's no shame in keeping them all to yourself.
TO MAKE THE PEANUT SAUCE
In a medium bowl, mix together the lime, garlic, ginger, sambal, hoisin sauce, soy sauce, peanut butter and honey, and stir well. In a large bowl, add half of your peanut sauce. Save the other half for dipping.
TO MAKE THE SKEWERS
Marinate your chicken in the large bowl with the peanut sauce for at least 10 minutes or overnight if you're making in advance. Meanwhile, soak your skewers in water if you are using wooden ones.
Line a baking sheet with aluminum foil and begin skewering the chicken. You want to pull the chicken as you skewer it, not push the pieces together, so that it lays thin and will cook evenly. Lay the skewers on the baking sheet.
Broil the skewers on high for 7 minutes until they're nicely charred and the chicken is cooked through. Serve warm, garnished with scallions and with extra dipping sauce on the side.
BABY NEEDS PIZZA HOME-BAKED REMEDY
Annoyingly around the time of my pregnancy, my favorite brick-oven pizza restaurant stopped its delivery route eight blocks from our door. Despite giving fake addresses and trying to meet them halfway, my husband and I realized that to get our favorite pizza, just the way we like it, we were just going to have to make our own.
I use Mediterranean flat breads as my pizza crusts because they are easy to find and when prebaked, they achieve that toasty, crunchy taste of brick-oven pizza without needing a fancy oven or pizza stone.
This is our pizza how we like it. Feel free to do your toppings your way.
2 Mediterranean pita breads (frozen)
Preheat your oven to 425°F (218°C).
Bake your pita breads for 3 minutes on the bottom oven rack, then flip them and bake for 3 minutes more until the flatbreads are crispy and toasty-brown on the top and bottom (if your flatbreads are not frozen, bake for 1 to 2 minutes per side).
Top each flatbread with 2 tablespoons (29 ml) of tomato sauce. Spread 3 slices of mozzarella on each flatbread, keeping it ¼ inch (0.5 cm) away from the edge. Then, top with the pepperoni, jalapeño and basil. Bake for 10 minutes. Then, if you want that bubbly, burned, brick-oven magic, broil on high for 2 to 3 minutes to finish, watching as you do and checking halfway. The broiling goes fast.
Cool for 1 to 2 minutes, then slice the flatbreads in quarters and serve warm with red pepper flakes.
FULL-TERM TWICE-BAKED POTATOES
These potatoes are stuffed to the brim with goodness (much like you). They also let you enjoy the goat cheese you love but can't eat uncooked during pregnancy. Somewhat naughty and definitely nice on the stomach, these make a perfect light meal or side for dinner.
Whenever I bake potatoes I make extra so I can use leftovers in this recipe or for making home-style breakfast potatoes or steak fries. Here is the best way to bake them to achieve a perfectly crunchy, seasoned skin and a soft inside.
3 medium-large prebaked Idaho potatoes
Line a baking sheet with aluminum foil and prick your potatoes several times with the tines of a fork. Then, rub your potatoes with olive oil and season the skin with sea salt and freshly cracked pepper. Bake for 45 minutes to 1 hour until the skin is crispy and the insides tender when tested. I do this step in advance and refrigerate my potatoes once cooled.
TO MAKE THE TWICE-BAKED POTATOES
Preheat your oven to 350°F (177°C).
Line a baking sheet with aluminum foil for easy cleanup. Cut an oval circle on the top of each potato and remove. Scoop out the filling, leaving a ¼-inch (0.5-cm) shell. Place the filling into a large bowl and mix with 1 tablespoon (15 ml) of melted butter and all the milk. Mash to combine until smooth. Next, add the goat cheese and mix until thoroughly blended. Season with salt and pepper. Divide this delicious filling between the three potatoes and place the potatoes on the baking sheet. Bake for 25 minutes.
Remove your baking sheet from the oven and drizzle the tops of the potatoes with the remaining butter. Broil on high for 3 to 5 minutes (watching as you do to prevent burning) until the tops are a beautiful golden brown. Enjoy while warm.
NOTE: Although it may be tempting, don't add any additional fresh goat cheese after baking or nibble any as you cook. Goat cheese is a soft cheese and can contain listeria, so if you're pregnant, you don't want to eat it raw.
PREGO PICNIC CHILI LIME FRUIT CONES
During pregnancy, you often need a fast snack that is both refreshing and tasty. In this recipe, the sweet fruit is heightened by just the right mix of sea salt, lime and chili powder. These cones are also a fun option for serving at a baby shower or warm weather picnic.
3 ripe yellow mangoes, peeled and sliced
If you're making this just for yourself, the easiest way is to lay the mangoes, cucumbers and watermelon in a plastic container, drizzle them with lime and season them with chili powder and sea salt to your liking. Pack a fork, and you've got a light, refreshing meal on the go.
For party handouts, place the mangoes, cucumbers and watermelon into cups and place them on a tray. Leave the lime wedges, salt and chili powder on the side to allow guests to season to their liking.(Continues…)
Excerpted from "The ultimate New Mom's Cookbook"
Copyright © 2018 Aurora Satler.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Pregnancy Foods 11
Bun in the Oven Banana Zucchini Bread 12
Happy Tummy Gingery Lemonade 15
Creamy Lemon Comfort Rice 16
Mom's Cure-All Chicken Noodle Soup 19
Don't-Need-No-Deli-Meat Chicken Salad Sandwich 20
Truffle Parmesan Crack Pries 23
I ♥ Peanut Butter Chicken Skewers 24
Baby Needs Pizza Home-Baked Remedy 27
Full-Term Twice-Baked Potatoes 28
Prego Picnic Chili Lime Fruit Cones 31
Tropical Tummy Mango Faux-'Jito 32
Strawberry "Margarita" for Mamas 35
Baby Shower "Sangria" 36
Foods to Avoid When Expecting 38
Foods to Limit When Expecting 39
Food Safety 40
Gestational Diabetes 41
Getting Ready For Baby 43
Home-Baked Granola 44
Make Ahead, Enjoy Later Pancake Mix 47
Blueberry Buttermilk Pancakes 48
Freeze-by-the-Batch Tomato Sauce 51
Dinner-in-a-Pinch Classic Pesto 52
Freezer-Friendly Chicken Chile Enchiladas 55
Mom-to-Be Sausage and Veggie Ziti 56
Black Bean and Quinoa Burgers 59
Fork-Free Turkey and Mushroom Hand Pies 60
40-Weeksand-Counting Spicy Eggplant Parmesan 63
Baby's Eviction Notice Pineapple Teriyaki Chicken Stir-Fry 64
Tips and Myths on Speeding Delivery After 40 Weeks 66
Dates for Your Third Trimester 66
Building Your Pantry 67
Breastfeeding Foods 69
Goddess Dressing with Crudités 70
Calcium-Rich Whipped Feta Dip 73
Mama's Guacamole 74
Home-Style Salsa 75
Gotta Rehydrate Cucumber tomato Salad 76
Orzo and Sundried Tomato Salad 79
Grab-and-Go Green Rasta Salad 80
Quick-Fix Tofu and Kale Stir-Fry 83
So-Easy-It's-Sinful Rice and Bean Bowls 84
Soba Noodle and Broccoli Rabe Buddha Bowl 87
Alcohol and Breastfeeding 88
Nutrition for a Breastfeeding Mother 88
Breastfeeding Resources 89
First Foods (4 to 6 Months) Plus Recipes For Using Leftover Purees 91
First Foods Timeline 92
Introduction Solids: Myth and facts 93
Food Safety for Infants 94
Equipments for Starting Solids 94
No-Cook First Foods 95
Grandma's Effortless Appleasure 96
Apple, Carrot and Ginger Muffins 99
Pear Puree 100
Pear and Oat Smoothie 103
Butternut Squash Puree 104
Butternut Squash Mac 'n' Cheese 107
Carrot Puree 108
Carrot Cumin Soup 111
Sweet Potato Puree 112
Southwest Sweet Potato Cakes and Black Bean Salsa Fresca 115
Mango Puree 116
Mango Sorbet 119
The Dirty Dozen and Clean 15 120
Portion Sizes for Babies and Toddlers 121
Tips for Cooking with and Feeding a 6-Month-Old 121
Introducing Water 123
Baby Guacamole 124
Apple, Sweet Potato and Corn Puree 127
Pear, Kiwi and Spinach Puree 128
Pumpkin, Apple and Carrot Puree 131
Very Berry Puree 132
Very Berry Coconut Popsicles 135
Pea, Potato and Leek Puree 136
Pea, Potato and Leek Soup 139
Creamed Corn and Chicken Casserole 140
Food Allergies 142
Tips for Picky Eaters 142
Expanding Tastes (8 to 10 Months) 145
Introducing Dairy 146
Stop and Go Foods 146
Very Berry Oatmeal Breakfast 148
Banana Rice Pudding 151
White Bean, Pumpkin and Kale Puree 152
Munchkin's Pried Rice 155
Rinkles' Risotto 156
Salmon and Sweet Potato Puree 159
Winner Winner Chicken Dinner 160
Little Shepherd's Pie 163
Meat Textures Tots Like 164
Finger Foods for Travel 164
Babyproofing the Kitchen 165
Family Meals (12 Months and Up) 167
Mommy and Me Green Smoothies 168
Small Bites Mini Quiche 171
Baked Eggs Brunch for the Sleep Deprived 172
Minestrone Soup with Ditalni 175
Cut the Carbs Chicken Lettuce Wraps 176
Chicken Pita Sandwiches 179
Coal Cheese and Coasted Veggie Tart 180
4 Bean Vegetarian Chili 183
3 Cheese Chile Cornbread 184
Cloudy Day Meatballs 185
Heart-Healthy Mussels 189
Butternut Squash and Chickpea Curry in a Hurry 190
Everything-but-the-Kitchen-Sink Frittata 193
Tender Turkey Meatloaf 194
Friday Night Roast Rosemary Chicken 197
Sinfully Succulent Skirt Steak and Mango Salad 198
It's OK Not to Share Jerk Chicken Sandwiches 201
Our Favorite Fish Tacos 203
One-Pot Shrimp and Creamy Peanut Noodles with Hidden Veggies 206
I Can Pretend It's Date Night Gnocchi 209
Creamy Curry Chicken Penne 210
Impressively Easy Rolled Hanger Steak with Goat Cheese and Spinach 213
Bixby's Liquid Fire Brisket 214
Brisket Sliders with Carrot Cilantro Slaw 217
Brisket Tacos 218
About the Authors 221