The Ultimate New Mom's Cookbook: A Complete Food and Nutrition Resource for Expectant Mothers, Babies and Toddlers

By Aurora Satler and Allison Childress

**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.

• Language: English
• Publisher: Macmillan Publishers
• Release date: Jun 19, 2018
• ISBN: 9781624145674

Book preview

PREGNANCY FOODS

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 OVEN 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

½ cup (100 g) brown sugar, packed

1 egg

1½ cups (345 g) mashed bananas (3 ripe bananas)

1 cup (175 g) grated zucchini (about 1 small zucchini)

1¼ cups (156 g) all-purpose flour

½ cup (45 g) oats

¾ tsp baking soda

¼ tsp salt

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

1 cup (200 g) sugar

1 cup (237 ml) water

¼ cup (24 g) sliced ginger

LEMONADE

1 cup (237 ml) lemon juice (from about 8 lemons)

1 cup (237 ml) ginger simple syrup

2½ cups (592 ml) water

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

½ cup (76 g) finely chopped sweet onion

1 clove garlic, minced

½ tsp dried thyme

1¼ cups (263 g) jasmine rice

2½ cups (592 ml) chicken stock

1 tsp lemon juice

Zest of ½ lemon

½ tsp salt

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

SERVES 6

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

1 whole chicken carcass (after roasting), skin removed

2 sweet potatoes, peeled and quartered

2 carrots, peeled and quartered

1 large sweet onion, peeled and quartered

2 sprigs rosemary

2 cloves garlic

2 (32-oz [946-ml]) cartons chicken stock

2 cups (473 ml) water

CHICKEN NOODLE SOUP

10 cups (2.5 L) ultimate chicken broth

1½ cups (183 g) thinly sliced carrots

1½ cups (152 g) thinly sliced celery

1 cup (150 g) frozen peas

2 cups (280 g) diced cooked chicken breast

2 cups (320 g) cooked egg noodles

Sea salt and freshly cracked pepper

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