Food

This hearty dish will keep you happy and healthy during pregnancy and postpartum.

Article & Photo courtesy of Well Rounded NY

This vegetarian roast dish is ideal during pregnancy and after birth, as it’s very simple to make, only takes 25 minutes to prepare, and is super healthy. Thanks to all the delicious vegetables, it’s packed high with fiber, iron, Vitamin C, folate and magnesium, which are all essential vitamins during and post pregnancy.

We used a few basic vegetables we had on hand, including Spanish onion, zucchini, red capsicum, green capsicum, sweet potato, eggplant, pumpkin, mushrooms and potatoes. However you can include some more of your favorites, such as carrot, celery, cauliflower or parsnips.

Simply chop the veggies into rustic bite-size pieces and add garlic, olive oil, salt, pepper, oregano and then grate a ripe tomato on top, to add extra flavor and texture. Pop it in the oven for an hour and your appetizing dish is ready!

Ingredients:

– 5 tablespoons olive oil
– 1/4 cup of water
-1 x tablespoon dried oregano
– sea salt to taste
– freshly ground black pepper to taste
– 2 x cloves garlic
– 1/4 x pumpkin
– 3 x zucchinis
– 1 x red capsicum
– 1 x green capsicum
– 1 x large sweet potato
– 1 x Spanish onion
– 1 x ripe tomato
– 2 x large mushrooms

Directions:

– Preheat oven to 200 degrees celsius.
– Chop up all vegetables in to rustic size pieces and arrange neatly in a large baking dish.
– Add salt, pepper, dried oregano, garlic, olive oil and water. Toss well to coat.
– Grate ripe tomato on top of vegetables.
– Cover dish with baking paper and aluminum foil.
– Roast for about 1 hour or until vegetables are cooked through and tender.

This article is by Penny Zalalas, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

A 30 minute recipe that will keep you satisfied.

Article & Photo courtesy of Well Rounded NY

As a new mama, you probably spent a lot of your time worrying about whether you should eat this or that. But now that baby’s here, guess what? It’s time to indulge a little. If bacon was at the top of your pregnancy cravings, here’s a recipe that will bring you joy. And all in under 30 minutes.

Crunchy BLT Chopped Salad
Serves 2

5.5 ounces bacon thinly sliced
½ head of iceberg lettuce – cut in small chunks or thick strips
20 large (or 40 medium) basil leaves (10 for dressing, 10 for salad)
3 T Mayonnaise
3 T Creme fraiche
3 T Red wine vinegar
1/8 – 1/4 t Sea salt – depending on saltiness of your bacon
1/2 t Fresh ground black pepper
2 Medium-large tomatoes – cut in strips
1 Avocado – thinly sliced (if you’re an avocado lover, you can add more)
*be careful with salt as the bacon is already salty

-Cook your bacon until nice and golden brown and set aside on a paper towel, 2-4 minutes per side depending on thickness. The thin cut bacon works well here for timing as well as crunchiness.
-While the bacon is cooking, roll together 10 of the basil leaves and roughly chop. Place in a small handheld Cuisinart mixer or small mixing bowl. Add creme fraiche, mayonnaise, vinegar, salt & pepper and mix well. If using a bowl mix with a whisk try to break up or bruise the basil so it incorporates well into the dressing. Set aside.
-Slice your lettuce and place in the serving bowl. You want smaller strips or bite size chunks, not bigger leaves.
-Roughly chiffonade or chop the other 10 basil leaves and mix in with the lettuce in the serving bowl.
-Seed and slice the tomato and place on top of lettuce.
-Thinly slice the avocado and place on top of the tomato.
-Break up the bacon in bite size pieces and place on top of the avocado.
-Finally, drizzle your dressing atop the salad and mix well before eating.
Enjoy!

This article is by Campbell Whitman, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

The co-founder of Love Grace Organics gives us a simple pregnancy smoothie recipe for optimal health.

Article & Photo courtesy of Well Rounded NY

Mothers-to-be are some of the most important people on the planet. Creating the next generation is a big job, so it’s important to make sure nutrition is top quality, organic, and nutrient-dense.

Here’s a great multifunctional smoothie recipe for pregnant women that’s simple to make. It delivers a bunch of important nutrients such as folic acid (via berries and leafy greens), omega 3’s (via flax and walnut), clean protein and minerals (via spirulina). Plenty of other vitamins abound, and it tastes great too!

Drink to your health!

1 Banana
1 whole orange, peeled and seeds removed.
2 leaves of kale, stem removed
1 half cup wild blueberries
1 tsp Flax seeds
1 Small handful of walnuts
1 tsp Spirulina
1 cup spring water

This article is by Jake Mabanta, co-founder of Love Grace Foods, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

How to eat your way through a queasy first trimester.

Article & Photos courtesy of Well Rounded NY

Morning sickness is a mystery. Officially called Nausea and Vomiting of Pregnancy (NVP), it’s attributed to the rapid onslaught of hormones and is especially intense during the first trimester. But, there is no definite explanation for why it happens during some pregnancies, and not others.

While many suggest that morning sickness might be a good sign that the baby is growing and healthy, NVP is miserable, and muddling through it is hard. Illness that is likened to having a stomach bug for months on end can rob moms-to-be of some of the joy of expecting a baby.

Here are 5 ways to cope with NVP and 5 foods to try on the quest to soothe your stomach and your soul.

How to Cope:

1. Phone a friend. Commiserating with women who have been through NVP helps quell the guilt and anxiety that stems from it. Moms-to-be with NVP report feeling isolated because they aren’t well enough to socialize or engage in their usual activities. Surefire remedies to the physical sickness don’t really exist. The most dependable prescription is support and empathy.

2. Alternative medicine. Try acupuncture, massage, yoga, and talk therapy to combat the suppressive nature of NVP. Talk to your healthcare provider about prescription medication if necessary.

3. Eat what you can. Take advantage of any window of relief to eat. If you can manage foods brimming with nutrients, consider it a bonus! If all you can muster is some crackers and dry cereal, then try to keep the faith that you will eventually be able to eat better.

4. Have someone else cook for you. Sometimes the smells and sounds of cooking exacerbate NVP. Rely on help from others, including take-out and prepared foods during this time. If you don’t have to make it yourself, it might be easier to stomach eating it.

5. Give yourself a break. If NVP provokes a barrage of negative thoughts, try to trump them with the knowledge that your body is doing amazing, miraculous work, and you’re doing the best you can to take care of you and your baby. You deserve a cookie…whenever you eventually feel like eating it.

5 Foods to Try:

1. Protein-rich foods. Try plain oven-roasted turkey (not processed deli meat), peanut butter, nuts, or protein bars. Protein can help steady a queasy stomach better than carbohydrates and simple sugars, which the body burns through quickly.

2. Cold, sweet fruit. Lots of women report that sugar and coolness sooth NVP. Opt for fresh fruit over candies or syrupy ice pops if you can. Try cold cubes of pineapple, crunchy apples, or oranges, and popsicles made from fresh fruit juice or blended fruit.

3. Soup. Whether bare bones chicken stock or a bowlful of broth and vegetables, soup packs plenty of nutrients into a light meal that might help you feel balanced for a while.

4. Ginger. The ancient remedy for countless ailments is popular for pregnancy-related tummy troubles. Sip ginger tea, suck on ginger chews, blend or grate ginger into smoothies, and simmer it in with soup to take advantage of its calming properties.

5. Plain. Baked potatoes, warm tortillas, crackers, cereal, toast, popcorn, pancakes. Unadorned, dry, bland…however you can manage it. Aim for whole grains for extra nutrients if you can.

Try a few of Tara’s recipes from her new book, Full Belly here:

CURRY NOODLE SOUP
There comes a time in these forty weeks when your tummy starts to cower behind that growing baby. Meals that accommodate the problem are the ones that are lighter and smaller, but still nutritious and comfortably filling. A bowl of this soup fits the bill. Noodles thicken the broth redolent with coconut and warmed with chili paste, and strips of vegetables soften into twirlable strands. If you don’t have a mandoline, simply quarter the zucchini and carrots lengthwise and slice them into thin ¹⁄4-inch/0.6 cm pieces. If you have room, bulk up your bowl with a handful of chopped peanuts or cashews, or a small heap of shredded roasted or poached chicken.

• 1 tablespoon coconut oil or vegetable oil
• 1 medium yellow zucchini, cut into ¹⁄8-inch/0.3 cm strips on a mandoline
• 1 medium green zucchini, cut into ¹⁄8-inch/0.3 cm strips on a mandoline
• 1 thick, large carrot, cut into ¹⁄8-inch/0.3 cm strips on a mandoline
• 2 garlic cloves, thinly sliced
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1²⁄3 cups/394 ml light coconut milk
• 6 cups/1.4 L chicken stock (page 214, or low-sodium store-bought)
• 4 to 6 ounces/113 to 170 g thin rice noodles or capellini pasta snapped in half
• 2 tablespoons freshly squeezed lime juice
• ¹⁄2 cup/13 g packed fresh cilantro leaves, chopped

Heat the oil in a large Dutch oven or soup pot (at least 5 quarts) over medium-high heat. Sauté the zucchini, carrot, and garlic for about 2 minutes, just to soften them as they sweat. Add the curry paste and stir for about 30 seconds to help the paste melt into the vegetables. Add the fish sauce, coconut milk, and stock. Cover the pot until the liquid boils, 7 to 10 minutes, and then slip in the noodles. Reduce the heat to low, partially cover the pot, and simmer the soup for about 15 minutes, stirring two or three times to prevent the noodles from sticking, until the vegetables and noodles are tender.
Stir in the lime juice and cilantro and serve.
Cool leftovers and refrigerate for up to 5 days. The soup thickens considerably as it cools and as the vegetables and noodles absorb the liquid. To reheat, stir in 3 or 4 tablespoons of water per serving and warm in a saucepot over medium heat or in the microwave until hot. Adjust the seasoning to taste to compensate for the additional water, if necessary. Makes 4 servings

Belly Bonus: Carrots deliver a wallop of vitamin A, important for the development of healthy skin and eyes. You can also find the nutrient in dark, leafy greens and sweet potatoes.

NUTRITION PER SERVING (2 CUPS/454 G) Calories 309 | Total fat 12 g (Saturated 8 g, Poly 1 g, Omega-3 0.13 g, DHA 0.00 g, EPA 0.00 g, Mono 1 g) | Cholesterol 0 mg | Protein 12 g | Sodium 777 mg | Carbohydrates 44 g | Fiber 6 g | Sugars 10 g | Vitamin A 353 mcg | Vitamin B6 0 mg | Vitamin B12 0 mcg | Vitamin C 33 mg | Vitamin D 0 IU | Choline 27 mg | Folate 58 mcg | Calcium 71 mg | Iron 2 mg

CITRUS GINGER POPS
Citrus and ginger are widely prescribed for pregnant women because of their soothing and refreshing effects on queasy stomachs or wary palates. These pops are aimed at curing what ails you in the form of an icy cold treat that you can take your time with. They’ll also answer the call of the sweet tooth and the siren song of candy. If you catch yourself chomping on ice to avert nausea, freeze the juice in very small molds to make lozenges you can suck on safely and comfortably. While lots of people swear by ginger for nausea, if its powerful punch makes yours worse, you can leave it out entirely. And if lollipops or ice pops make you gag (a common problem among pregnant women!), freeze the juice into ice cubes and drop them in a glass of water or seltzer instead.

• 1²⁄3 cups/394 ml orange juice (not from concentrate)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated fresh ginger

Stir the orange juice, lemon juice, and ginger together in a spouted measuring cup. Pour the juice into 3-ounce/89 ml popsicle molds or small (1 teaspoon) ice cube molds. Stir between pours to redistribute the ginger, which will settle to the bottom of the liquid. Freeze overnight. Recipe makes 5 ice pops.

Belly Bonus: These pops don’t contain much calcium, but if you want a boost of the bone-building mineral, opt for orange juice that’s fortified with it. Some brands offer as much as 330 mg per cup.

NUTRITION PER SERVING (1 ICE POP) Calories 36 | Total fat 0 g (Saturated 0 g, Poly 0 g, Omega-3 0.00 g, DHA 0.00 g, EPA 0.00 g, Mono 0 g) | Cholesterol 0 mg | Protein 0 g | Sodium 7 mg | Carbohydrates 8 g | Fiber 0 g | Sugars 6 g | Vitamin A 0 mcg | Vitamin B6 0 mg | Vitamin B12 0 mcg | Vitamin C 23 mg | Vitamin D 0 IU | Choline 1 mg | Folate 18 mcg | Calcium 6 mg | Iron 0 mg

*Recipes reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.

This article is by Tara Mataraza Desmond, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

These healthy springtime dishes are perfect for a new mom.

Article & Photos courtesy of Well Rounded NY

Springtime calls for lightened up, fresh flavors. These two recipes are great for afternoon mommy-gatherings and playdates. They’re both free of gluten, dairy and soy and loaded with protein and fiber so you can feel good about eat nourishing bite.

Serve the orzo as a main dish or a side dish alongside sandwiches or a tender green salad with fresh fruit. Try the pesto served atop gluten-free whole grain crackers as well as in place of mayonnaise on sandwiches and wraps. It’s also a great dip to serve with tortilla chips or tossed into a gluten-free pasta dish.

Both recipes are versatile and can be served in numerous ways for luncheons or baby showers, too! You may choose to serve these springtime recipes al fresco in the sunshine or indoors when it showers.

Warm Weather Sundried Tomato & Garlic Orzo
This orzo dish can be prepared and served on the dinner table for a weeknight meal in less than 30 minutes. Leftovers are great the next day served over a bed of dark leafy greens such as baby spinach or baby kale. The hummus and almonds give you a hearty dose of protein to keep you satisfied and give you energy for your day, whether you are nursing or running after the little ones. Extra-virgin olive oil, sundried tomatoes and garlic make this dish dance when they’re tossed with the cooked pasta. Serve warm or at room temperature.

Serves 4
12 oz. gluten-free orzo pasta
1 garlic clove, minced
4 tbsp. extra-virgin olive oil
1 1/2 lbs. fresh baby spinach
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 cup plain hummus
3 tbsp. whole almonds
10 sundried tomatoes in oil, drained

1. Cook pasta according to package directions. Drain and place pasta back in the empty pot. Add garlic and olive oil; cook for 3 minutes. Add spinach, sea salt and pepper; cook for another 3 minutes or until spinach is wilted.
2. Remove from heat; add in hummus and sundried tomatoes. Transfer to a large serving bowl and top with almonds.

Spring Almond Spinach Dairy-Free Pesto
This is an easy homemade condiment that you can serve on gluten-free whole grain crackers or toast. It also makes a lovely topping for sandwiches and burgers in place of mustard or mayo. It’s full of protein from the almonds and lots of fiber as well as antioxidants and nutrients in the organic spinach and garlic to keep you and your baby healthy!

Makes 1 cup
· 4 cups organic baby spinach (such as Earthbound Farm)
· ¼ cup slivered almonds
· 4 Tbsp. olive oil
· 1 large garlic clove
· Sea salt and freshly ground pepper, to taste

In a food processor, pulse ingredients until it forms a pesto consistency-smooth yet a little chunky if desired. Serve with gluten-free toast or crackers.

This article is by Amie Valpone, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

This wonder food can improve every aspect of your baby-making, from preconception to pregnancy and postpartum.

Article & Photo courtesy of Well Rounded NY

Whether you are currently trying to conceive, pregnant or just gave birth to your precious little one, homemade bone broth should be like the best friend you talk to every day. Bone broth has been getting a ton of attention lately, especially here in NYC, and rightly so: it’s literally one of the most nutrient-dense foods we can consume. Loaded with every amino acid and mineral our body needs, along with protein, fat and collagen, it’s the ultimate almighty when it comes to improving health, digestion, immunity and fertility in every aspect–from preconception to conception to pregnancy to postpartum. Literally every part of the pregnancy journey can be supported by this wonder food.

In my clinic, I actually call bone broth ‘baby glue.’ The collagen from bone broth works as an amazing tonic to not only improve a woman’s fertility when she is trying to conceive, but to hold her pregnancy once she does conceive.

If you’re pregnant, the nutrients in this yummy broth are amazing for baby, and according to an ancient South American proverb, drinking bone broth regularly through your pregnancy will help ease labor pains! Lastly, when it comes to postpartum, bone broth is wonderful for regulating hormones, supporting ample milk production, helping your body heal from delivery and building back all the energy you put out during labor and delivery.

As a women’s health and fertility expert who is a practitioner of Traditional Chinese Medicine (TCM), bone broth has been a part of my health optimizing protocol for over a decade. I use bone broth as the cornerstone of my fertility-enhancing protocol because it has an ability to improve not just hormonal health but also the quality of egg (and sperm).

In addition to using acupuncture and Chinese medicine to restore my clients’ health and fertility, I also guide my patients to overhaul their lifestyle—nutritionally, emotionally and physically. In TCM we see animal products, particularly the bones, as providing not only imperative nutrients for the body but supplying us with what we call Jing. Jing, in TCM is kind of like the fountain of youth. When we begin to run out of Jing, we age faster than we should. Alternatively, when we have plenty of Jing our health is vibrant, our skin is radiant and we age at a much slower pace. I mean, who doesn’t want to age more slowly?

Get on the bone broth wagon and not only slow down your aging process (and improve the quality of your hair, skin and nails) but also preserve your fertility.

Why bone broth?
Let me break it down. When one cooks down the skin and bones of an animal into a broth (I usually use a whole pastured organic chicken as it’s bit easier to work with), the nutrients—namely fat, collagen, protein and minerals like calcium, potassium and magnesium—seep out into the broth making it a rich, nutrient dense and fertility-boosting concoction. Bone broth also helps improve digestion, boost the immune system, strengthen bones, teeth and joints, nourish hair, skin and nails, balance the thyroid and combat the toll stress takes on the body.

Clinically, I have seen a dramatic increase in the fertility of my patients who are compliant and drink a cup of bone broth daily. And, for myself—I got pregnant with ease at the age of 40 and think that my daily bone broth consumption had a lot to do with it!
It’s not as hard as it sounds

I know many of you are saying, “I don’t have time to cook this!” Aha! I assure you it’s really not that much time. Yes, the soup needs to cook down for about 8-12 hours, but prep time is literally 30-45 minutes all in. And, one batch will make at least a 3-4 week supply of broth. Personally, making homemade bone broth is one of my favorite things to do—in the hectic-ness of life, it really slows me down. Cooking this concoction feels nourishing, therapeutic and really, really good for my soul.

My favorite bone broth recipes can be found here. I have adapted these recipes from the book Nourishing Traditions by Sally Fallon.

But, actually, before you link to the recipes, here are 5 secrets to making good bone broth:

1. Use the highest quality of bones you can find — bones from grass-fed animals ONLY.

2. One hour before cooking, add vinegar to the stock pot (or slow cooker) full of water and bones to draw the minerals out of the bones into the broth.

3. For a more robust taste, roast and brown the bones in the oven before adding them to the stock. Do this especially if you’re using beef bones. When I use a whole chicken, I don’t typically roast it.

4. Always used filtered water and cook slowly for 8- 12 hours. The longer you cook the bones the more medicinal value you will receive from them. Be mindful that more water will have to be added due to evaporation.

5. Be in the moment when you’re making it and see the process as a therapy in and of
itself.

You deserve a daily dose of bone broth! Happy cooking!

Get more tips on how to naturally improve your fertility here.

This article is by Aimee Raup, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Health and nutrition expert Stephanie Middleberg gives us her weekly report.

Article & Photo courtesy of Well Rounded NY

Whether you were obsessed with food before pregnancy or never gave it a second thought, once baby’s on the way, nutrition becomes a daily (if not hourly) topic. What’s healthy? What’s safe? What’s not going to make me want to throw up? Which is why we can’t be the only ones curious about what one of our fave NYC nutritionists, Stephanie Middleberg of Middleberg Nutrition, is eating during her own pregnancy.

Now 5.5 months pregnant, Middleberg says she initially gave into her early pregnancy cravings to quash nausea, but regretted relaxing her standards. “Many women consider pregnancy a time to eat whatever they want and give in to their cravings to readily, especially in the very beginning,” she says. “My best piece of advice nutritionally is to try to get veggies and protein in early on. Quality really does matter.”

Living in NYC can also up the health quotient when it comes to pregnancy. “Having to walk everywhere truly makes you stay active. You’re always moving here, even when you’re on transit or going up and down stairs. And in New York, we have everything! The diversity of food options is unbeatable, and there’s a gym or class on almost every corner.”

Take a peak into what a week in her pregnant nutritionist life looks (and tastes!) like. Then head on over to our Instagram feed where you can catch her #WRNYInstaTakeover…and ask her all your pregnancy and new mama nutrition questions!

MONDAY
Breakfast. I love breakfast! It’s a meal I never try to skimp on. But since I’m typically out the door by 6:30/7am I need to prepare everything the night before. These little egg frittatas are super easy and are perfect to grab and go. I make them the night before and they can get me through half the week. They are a great source of easy protein and I like to add some spinach for added fiber and calcium. Just whisk a few eggs together pour them into parchment paper lined muffin tin, bake at 375 for 15 minutes (or until puffy) and voila breakfast of champions!

Sushi. Team meeting office lunch! I’ve heard one of the most missed foods during pregnancy is sushi and man they are right! Thank god for Beyond Sushi, tricks me just enough to satiate that craving. It is solely focused on making vegetarian sushi rolls and it is not only delicious but also beautiful. There are two locations right now in NYC and one is near my office. My favorites are the Nutty Buddy, the Spicy Mang and the Mighty Mushroom rolls.

Pilates. Monday evenings I do Pilates. For me, it has been one of the best exercises before and during my pregnancy. Since I ruptured a disk in my back a few years ago (and have had friends with back issues through their pregnancies), I’ve been very careful to make sure my back (and surrounding muscles) are strong. At the end of a long day, it really helps my alignment and gives me space where I feel especially tight. Working with Chrissy has been incredible. I’m also wearing my favorite maternity workout brand FitBump who I also consult with.

TUESDAY
Beauty Indulgences. Thanks to the lovely Sakara Life (one of my favorite meal deliveries) girls who sent these Tata Harper goodies to me as a beyond generous gift. I am now obsessed with their products (eye cream, exfoliate face wash). They are all natural, non-toxic and have the most gorgeous packaging!

Infused Water. I got this awesome Ball Infuser water bottle at an event I went to a month or so ago with the Olympic Volleyball Gold Medalist Gabby Reece (who is my new favorite person). This has been a huge help as it’s easier to get dehydrated while pregnant and the infuser allows for the addition of delicious fruits, veggies and herbs. Today I filled the infuser with mint, lime and cucumber. Extremely hydrating and delicious! We also made ice cubes with these herbs and provide infused filtered water to our clients.

WEDNESDAY
Nails. Spring is in the air (well, sort-of) and I love Obsessive Compulsive Cosmetics. I stumbled upon them one night on the Lower East Side and feel in love immediately. It’s 100% vegan, non-toxic and is just as good as any mainstream brand out there in terms of color and longevity.

Café Clover. I am part of a “Kale Club” (eye roll I know) with some girlfriends and tonight we had our first “baby” kale dinner (two of us are pregnant and due 3 days from each other and delivering in the same hospital—crazy!). It’s just a fun excuse to go out to eat at healthy spots in the city. Tonight we went to Café Clover, which is by far my new favorite healthy restaurant. The food is delicious, fresh and simple. I loved their beautiful crudité platter and the fish entrees as well as this yummy mocktail, called the superhero (pomegranate, blueberry, elderflower, Echinacea, lemon) they made.

THURSDAY
Workout. I sit so much during the day with clients and I’ve started to feel uncomfortable. Since I can’t stand with my clients, my husband suggested I sit on an exercise ball, so I ordered one…just the wrong size. Fail.

Smoothies. When I moved into my new office in January 2014 what most excited me was the opportunity to have a real test kitchen and the centerpiece of that is the smoothie bar! I love bringing clients there and experimenting with all different types of ingredients and recipes.

FRIDAY
Cashew Milk. I am lactose intolerant and always searching for dairy alternatives. Today, I’ve decided to make my own cashew milk. It’s super easy. Simply soak raw cashews for at least 4 hours (I did it over night) and then blend with water and some flavors (I used vanilla extract, sea salt, cinnamon + a little maple syrup). The taste and texture and nutrition (great source of magnesium, iron and zinc) are better than most store brands. Although, I definitely do not make my own all the time. Next up, I want to make sesame seed milk.

Dinner. This is a Friday night staple and one of my biggest cravings! It has always been my favorite meal especially when I was a kid and it’s been a perfect comfort food to cook on these busy frigid weeks. (My husband put this plate together to take the picture, I then added double the portions!)

SATURDAY
Barre Class. My other favorite pregnancy exercise are barre classes. There’s a studio right around the corner from us in Brooklyn Heights, Xtend Barre, and it’s become a Saturday morning ritual. Perfect cleanse from the work week and a way for me to feel relaxed for the weekend.

Lunch. My husband and I are just back from our babymoon in Mexico and have been missing the fresh fish so we decided to try out Greenpoint Fish & Lobster Co. It is phenomenal! I was able to get my fish taco’s and purchased some wild fish on our way out. This is by far the best quality fish I have found in a while. They are working on a delivery service so stay tuned….

Tea Time. On our way home, we stopped off at Matcha Bar in Williamsburg, which I recently featured here. You know a trend is at its peak when there is a dedicated store in Brooklyn, and since it has double the antioxidants than green tea, its one I can get behind…We both had Matcha Lattes and for a little sweet treat Matcha donut holes and macaroons.

This article is by Jessica Pallay, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Being a dad in NYC requires passion, innovation… and lots of coffee. Jon Feldman of Stumptown shows us how it’s done.

Article & Photos courtesy of Well Rounded NY

Fatherhood is not for the faint of heart, especially in New York City. There’s no shortage of challenges: small spaces, big expenses and lots of subway stairs, just to name a few. But for those willing to brave the elements to raise a family here, the reward is immeasurable–where better to bring up baby than in a city overflowing with passion and creativity?

Over the next few weeks, we’re collaborating with our friends at Bugaboo to showcase some NYC dads who embody that passion and creativity, alongside a stroller that’s equally as innovative: the Bugaboo by Diesel. The only thing that could possibly make this stroller cooler is these guys pushing it…with their totally adorable kids inside.

First up: Jon Feldman of Stumptown Coffee Roasters.

If you’re a new parent, coffee is probably one of the staples in your diet. And as general manager and director of operations for the eastern region of Stumptown, Jon Feldman just might be fueling your very long days (and nights). A Culinary Institute of America-trained chef who’s managed some of NYC’s most buzz-worthy restaurants, Jon’s now overseeing every world-class bean that makes it into every flavorful cup of Stumptown coffee in New York (and half of the U.S. for that matter), all while raising 8-month-old Eli alongside his wife in South Slope, Brooklyn.

We recently stopped into Stumptown’s Red Hook roastery to see the artisanal roasting process firsthand, and chatted with Jon about coffee, fatherhood and the city he calls home.

What do you love about raising kids in NYC?
The variety of places we can see and experience, and also the variety of people Eli can meet. There’s something special about raising my kid in NYC…it’s a place I dreamed of living my whole life.

When you were a kid, what did you want to be when you grew up?
I was really into cooking and food, but I never thought I’d be into coffee. The one thing I always knew I wanted to do was live in NYC. Growing up in Birmingham, Alabama, I was obsessed with New York.

How did you end up doing what you’re doing?
I went to boarding school in Montana and we did a lot of work around the farm. I helped create an organic garden, and cooked a lot–I was fascinated by ingredients. From that point on, I knew I wanted to be in the food business. I worked my way up in the restaurant world, and then I joined Stumptown four years ago. We have a mission at Stumptown to deliver some of the best coffees in the world, and to create a special experience for our customers at retail and wholesale. There’s a lot of ex-restaurant folks like me here, so hospitality is something we all bring to work. There’s a real element of family and team, and the culture at Stumptown is the glue to that.

What are some things you hope to teach your little one about your craft?
The biggest thing I want to teach Eli over his lifetime is less about what I do specifically at Stumptown and more about not being afraid to follow you heart. There’s a blueprint to being successful: identify what you love, find the people who are doing it the best, and be with them. Absorb and learn.

What surprised you most about becoming a dad?
Before I became a dad, I spent a lot of time thinking about all the what-if’s of being a parent. When you think too much about the big picture, it can be paralyzing. I’ve been surprised by how in-the-moment I feel when I’m with Eli, and how natural fatherhood feels.

How has becoming a dad impacted your work and creativity?
It’s mellowed me out, in a funny way. When you have a lot of balls in the air, it’s easy to get stressed out. Eli has really helped me not to sweat the small stuff. He makes the small things seem smaller, and he’s given us a lot of perspective. Now there’s this life that I’m in charge of, so I’m seeing everything through the lens of: Is this really important? Does it really matter? I love my job and my wife is wonderful, but Eli adds so much joy to everything.

What’s your best strategy for achieving a family/work balance?
I’ve had to be very aggressive with regards to finding that balance. As soon as one takes over, it’s easy to lose control of the other. I’m lucky to have flexibility at Stumptown if needed, and we’re very fortunate to have a great nanny, but truthfully, the balance has all just come naturally, and so far it’s all just worked out. My wife, Leslie, and I committed to folding Eli into our world, and it seems to be working. It feels good to me, even though I know that can change day to day.

How has your style changed since becoming a parent?
If I was at all vain, I’m even less so now. My style is still my style, but I put less importance on constantly changing things up or adding things to my wardrobe.

What everyday things have made you realize that being a parent involves bravery?
I think the fact that Leslie and I have decided to live in NYC is pretty brave. It takes bravery to live here! It also takes bravery to trust your gut and ru
n your household the way you want to run it. It’s easy to get off track and follow the masses. And it definitely takes bravery to leave Eli every day and go into my own world at work. There’s this element of trusting the universe a little bit that has gotten us through this parenting experience so far.

This article is by Jessica Pallay, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Congratulations, you’re pregnant! The elation that you’re feeling may soon be curtailed by perhaps the most unpleasant of pregnancy symptoms—morning sickness.

What’s Morning Sickness?

Morning sickness, one of the first signs of pregnancy for many expectant moms, typically begins around the 6^th week of pregnancy and tapers off around the 12^th week of pregnancy, or the end of the first trimester. The nauseated feeling associated with morning sickness is due to the body’s response to the surge of human chronic gonadotropin (HCG), aka the pregnancy hormone, during the first trimester. Morning sickness, also called nausea gravidarum, can be accompanied with vomiting and dizziness, and for some the nauseated feeling lasts well past the noon hour and into the evening.

Make It Go Away

We’ve compiled 9 tried and true remedies to keep the queasiness at bay, so try a few (or try them all) and let us know what worked best for you!

1. Start The Day Right: Never allow your stomach to be empty, especially in the morning! Keep a handful of saltine crackers on your bedside table, and eat a few each morning before starting your day.
2. Eat Often: Low blood sugar can trigger nausea, so eat a snack or small meal every three hours. Create a list of foods that you currently enjoy eating, as taste and smell aversions begin to form during the first trimester.
3. Drink Up: Drink at least eight 8-ounce glasses of fluids each day to avoid dehydration. Water, milk, and juice are all suitable beverages, as are anti-nausea ginger ales, ginger teas and carbonated waters.
4. Take Your Vitamins Correctly: Prenatal vitamins can be disruptive to the stomach, so swallow or chew them during your biggest meal of the day, suggests renowned pediatrician Dr. Sears.
5. Make Ginger Your New Best Friend: Ginger is commonly used to treat stomach upset thanks to its anti-nausea and anti-inflammatory properties. Candied ginger, hard ginger candy, ginger soda, and ginger tea are all excellent options for naturally curbing nausea.
6. Apply Pressure: Wear acupressure bracelets—such as Seaband bracelets —that feature a plastic stud which, when positioned properly on the wrist, apply continuous pressure on the P6 point. This drug-free, anti-nausea solution will not cause you to experience any side effects, just relief.
7. Chew Gum: Chewing gum to prevent nausea, but choose a brand that contains sugar to avoid the artificial sweeteners in the sugar-free varieties.
8. Opt For Complex Carbs: Incorporate more complex carbohydrates, such as bread and pasta, into your diet, as your body metabolizes them quicker, leaving you feeling satisfied and energized.
9. Ditch The Physical Labor: If completing certain physical tasks exacerbates your morning sickness, consider asking a co-worker, family member or friend for help.

Contact your healthcare provider if you experience excessive nausea and vomiting and/or if your morning sickness symptoms extend well into your second trimester of pregnancy.

Article & Photo courtesy of Well Rounded NY

If I got a penny for the amount of times I have been asked, “What’s a good healthy snack I could eat while I am "on-the-go”…frankly I’d be on an island somewhere. There’s a constant battle to find a healthy and nutritious snack that will both satisfy your taste buds and your appetite. As a dietitian and new mom, I am constantly looking for food products that fit the aforementioned criteria.

Here are a few I’ve been enjoying recently:

Lenka Bars
Lenka has been making fresh, delicious, all-natural granola bars for 6 years now. Made with organic granola, there’s four different types to choose from: Nuts and Berries, Omega, Cranberry Granola, and Berry Omega. While I was breastfeeding, I found both the Berry Omega and the Nuts and Berries Bar helped keep my milk supply constant. Not only are the Omega bars a good source of Omega 3 and 6, but they also provide 9g of protein. In Manhattan, I’ve been able to find them at boutique coffee shops, but you can also place an order directly on their website.

Siggi’s Yogurt
Siggi’s yogurt has been a favorite of mine since becoming a mom. The yogurt brand lives by using simple yet authentic ingredients, which is what gives it the true flavor. The milk is locally sourced and does not use any growth hormones. Plus, this higher protein and lower in sugar yogurt is an excellent on-the-go snack. Add to a ¼ cup of granola or berries and make your own parfait!

Adora Calcium Supplement
These chocolate chews are available in organic dark and milk chocolate, certified by QAI using Rainforest Alliance Certified™ cocoa, and will certainly satisfy that sweet tooth. If your doctor approves, each Adora® Calcium Supplement disk delivers 500 mg of calcium and now has double the amount of vitamin D3 – 500 IU – for enhanced calcium absorption. At only 30 calories each, they provide 100% of the daily value of calcium plus vitamin D3 and magnesium for optimal absorption, and are made without GMO’s. Calcium is an important mineral for bone health and especially during pregnancy.

Kettle Brand’s Real Sliced Potatoes
Craving something savory to go with that burger or sandwich? These chips, which come in five different flavors, will satisfy in a healthful way! What I love most about them is that their ingredient list is rather short. Plus, Kettle Brand is the first potato chip brand to be verified using NON-GMO ingredients.

Outshine Yogurt Bars
These new to the market yogurt bars are absolutely delicious. The yogurt — which is the main ingredient — is made from scratch by the Outshine team and then made into bars. Flavors include strawberry, pineapple, lemon, blueberry and peach are made with real fruit or fruit juice. Each bar is 90 calories and contains 5g of protein, and there’s no artificial flavors or colors (this includes NO high fructose corn syrup).

Luna Bars
While Luna bars aren’t a new name to the market, they are certainly innovating in their flavor offerings. With a gluten-free selection now available, you can enjoy flavors like Chocolate Cupcake, which has 9 grams of protein, 4 grams of fiber and 70% organic ingredients. For those with a history of gestational diabetes or borderline blood sugars, these bars are also considered low glycemic. The Luna protein line of flavors provides 12g of protein per bar and 3g of fiber. These bars are also a good source of calcium, folic acid, iron and Vitamin D (important for prenatal and postnatal lifestyles).

Fruit and Nuts
It’s easy to put together your own healthy snacks with a simple combination of fruits and nuts. Easy options include a medium-sized fruit such as an apple or ¼- ½ cup of mixed nuts such as walnuts, almonds and pecans. Both nutritious options!