#wintermeal

A Delicious and Healthy Breakfast Recipe! 

by Corina

We all heard about prenatal nutrition and how it’s important; how we should eat more, but not too much! At The Doula Collective, we thought we would make breakfast a little easier for you and post a delicious, healthy, and filling recipe that you (and the whole family) can enjoy prenatally and postpartum. 

What about the nuts?

This recipe has nuts so if you or anyone in your family is allergic to nuts simply omit them. 

Oatmeal

With the colder weather coming, we are craving warm comforting breakfasts! One of the things that best satisfies our craving is a bowl of steel cut oatmeal (we used Bob’s Red Mill steel cut oats), cooked to directions and we add:

2 tbs of flax meal (for extra fiber and omega 3)

2 tbs of nut butter for some extra fat and protein (we use peanut, almond, or for a treat try hazelnut!)

2 tbs of hemp hearts (for added protein)

3-4 tbs of pomegranate seeds

1 tbs of maple of syrup (options)

This recipe is delicious, filling, and good for you! Of course you can always change it up and add:

seasonal or frozen fruit

cocoa nibs

chopped nuts

toasted coconut flakes

honey

milk (dairy or non-dairy)

You can go wild and make it a savoury oatmeal, adding:

salt and pepper

hummus

beans

chickpeas

eggs

baby spinach

meat (if you eat meat)

cheese

raw or cooked veggies

There are fresh mixed greens, crisp apples, crunchy pecans, creamy blue cheese, and sweet dried cherries in this Winter Salad. The balsamic vinaigrette dressing ties everything together with its sour and sweet taste. This salad is great for a warm winter meal.

Ingredients: 2 cups mixed salad greens. 1 apple, thinly sliced. 1/2 cup pecans, toasted. 1/2 cup blue cheese, crumbled. 1/4 cup dried cherries. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Cut the apple into thin slices and add them to a large salad bowl along with toasted pecans, crumbled blue cheese, and dried cherries. Add the honey, salt, and pepper to a different small bowl and mix them together using a whisk. This will make the dressing. Add the dressing to the bowl with the salad ingredients and mix them together. Add the dressing to the salad and gently toss it to cover all the ingredients. Serve the winter salad right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This gluten-free and vegan Winter Curry Grain Salad with Roasted Butternut Squash is a delightful combination of quinoa, roasted butternut squash, chickpeas, and dried cranberries, all brought together with a flavorful curry dressing. It's perfect for a hearty winter meal or as a side dish.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. 1 teaspoon curry powder. 1/2 teaspoon cumin. Salt and pepper to taste. 1 cup cooked chickpeas. 1/2 cup dried cranberries. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted. For the dressing:. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1/2 teaspoon curry powder. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Rinse the quinoa and put it and water in a saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry. Take it off the heat and let it cool down. Chop up the butternut squash and mix it with 2 tablespoons of olive oil, 1/2 teaspoon of cumin, and 1 teaspoon of curry powder. Add salt and pepper to taste. Place on a baking sheet and roast in a hot oven for 20 to 25 minutes, or until the squash is soft and slightly caramelized. Wait for it to cool down. Roasted butternut squash, cooked chickpeas, dried cranberries, chopped cilantro, chopped parsley, and toasted sliced almonds should all be put in a large bowl next to each other. Mix 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, and 1/2 teaspoon of curry powder in a small bowl with a whisk. Add salt and pepper to taste. Add the dressing to the salad and mix everything together until it's well mixed. You can serve the Winter Curry Grain Salad with Roasted Butternut Squash right away or put it in the fridge to eat later. It tastes great warm or cold!

Prep Time: 20 minutes

Cook Time: 25 minutes

A warming and nutritious bean stew perfect for winter comfort. Packed with mixed beans and vegetables, this stew is a hearty and satisfying dish for chilly days.

Ingredients: 2 cups dried mixed beans. 1 large onion, chopped. 3 carrots, sliced. 3 celery stalks, diced. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 2 teaspoons dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: After rinsing, soak the dried beans in water for the entire night. Warm up the olive oil in a big pot on medium heat. Add the chopped celery, carrots, and onions. Simmer until the food is tender. Add the smoked paprika, minced garlic, thyme, salt, and pepper. Mix thoroughly. Add the soaked beans to the pot after draining and rinsing them. Add the veggie broth and diced tomatoes. Heat until boiling. Once the beans are soft, reduce heat, cover, and simmer for one and a half to two hours. Taste and adjust seasoning. Warm up the food. Warm up with some crusty bread and this hearty winter bean stew!

Prep Time: 20 minutes

Cook Time: 120 minutes