childbirth, pregnancy

Seemingly-Simple Wisdom from our Doula

I’ve made references to our doulas in the past. We’re having a doula from Silver Spring Doula attend our birth. Since both of them share duties, either Jenny or Rose will attend the birth, but our “primary contact doula” is Rose. She’s a certified Hypnobabies instructor and has been really helpful as I’ve gone through my self-study, and has been working as a doula for over a decade. Plus she has two kids of her own. So she’s learned a thing or two. And I thought I’d share some of her little wisdom gems.

  1. Freezer meals: I’ve mentioned this one before, but rather than carving out separate time to prepare “freezer meals,” simply make a double-batch of whatever you’re making for dinner that night. And then freeze half. It’s so simple, and yet I hadn’t thought of it. I was dreading figuring out when I was going to have time to make casseroles, not to mention buying spare dishes to freeze them in and figure out the freezer space. But since I’m only freezing two servings at a time and cooking when I would already be cooking anyway, it works out with much less headache.
  2. Shelf-stable high-protein snacks: She suggests having some shelf-stable snacks that are high in protein stashed around the house for eating while breastfeeding. Energy bars and peanut butter are good ideas. I imagine beef jerky would also work (although I’ve heard you get incredibly thirsty while breastfeeding, so that might be counter-productive).
  3. Hospital bags: Rather than packing a “his” and “hers” bag, pack a bag for during labor and after labor. That way, you only need to bring one bag in with you when you get to the hospital, and your partner can run out to the car to grab the other one after the baby’s come out. We actually re-packed our bags after hearing this and I feel much more confident about our packing because it also gave us a better way to organize things to make sure we hadn’t forgotten anything.

I know, I know. This all seems so simple and obvious, right? Well, I hadn’t thought of it. And I’ve mentioned it to other pregnant women I know and they were surprised not to have thought about it. But it’s helped me feel so much more prepared for birthing and the postpartum period to have these little ways to get things done. That way, my mental energy can go where it’s really needed: washing so many things for the baby.

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Food and Drink, Recipes

Pregnancy Cravings: Make-Ahead Easy Bean Soup

So in my “eat like a hobbit” post, I mentioned that lately I’ve been eating a lot of soup for lunch. I find that soup is easy to make, keeps for a good amount of time, is easily transported, and is a satisfying meal, especially when served with some fresh bread or cornbread. I’ve been relying on soups for my lunches for years now, and I thought I’d share the really easy version I’ve been making lately.

Since I have no problem eating meat and eggs, I don’t feel the need to eat meat every time I have a meal, but I realize I need to push more plant foods, especially beans, which are rich in the potassium, iron, and folate that I’m certainly in need of lately. I recently discovered that chickpeas have a phenomenal amount of folate. So, while this originally started as a copy-cat recipe of a bean-and-chorizo soup I had in Barcelona, I decided to change it to have more beans and no actual meat (though I do use bone broth for more protein).

This version uses a combination of black beans and chickpeas, since that’s what I had in my cabinet, but you can use any beans you like. I like it a lot with navy beans or black-eyed peas. If you’re not vegetarian, I highly recommend using the bone broth, as it adds a good amount of protein. I like Kettle & Fire brand, since it comes in shelf-stable boxes, but I’ve also used Bonafide Provisions frozen broth. Bonafide comes in 3-cup pouches, so you can stretch the soup a little bit if you use the bigger amount of broth.

I store this soup in 16-oz. mason jars in the fridge if I’m going to eat it within a couple days, or else in the freezer. Do make sure you leave headspace in the jar if you’re planning on freezing them. They defrost pretty readily overnight in the fridge, although I have forgotten to defrost one in the past, and just dipped the jar in hot water until I could release the frozen block of soup into a bowl. I simply reheat in the microwave until it’s bubbling. Typically, I can make a batch of soup on Sunday or Monday, and bring them to work to store in the office fridge or freezer for the rest of the week, which is nice. Anyway, on to the recipe.

Quick and Easy Bean Soup

Ingredients:

1-2 Tbsp. ghee or oil
1 small onion or leek, chopped
2 large carrots, chopped
2 ribs of celery, chopped
salt and pepper
1-2 Tbsp. good Hungarian paprika
1-2 tsp. garlic powder/granules
1 can of Fire-Roasted Diced Tomatoes with Roasted Garlic
2 cans of beans, drained
2-3 cups of bone broth (I used one container of Kettle & Fire chicken broth)

  1. Heat a medium pot over medium heat. Add the ghee/oil, and then saute the onion, carrot, and celery in the fat until they’re starting to soften. Add some salt and pepper to taste. Add the paprika and garlic, and stir to combine with the veggies and oil.
  2. Add the tomatoes, drained beans, and broth. Cover and bring to a boil, and then simmer for 20-30 minutes.
  3. Taste and adjust seasonings, if needed, then package or serve. Makes about 4 servings.