I find that when we are pregnant with our first, we are so careful about what foods we put into our body because we know that we are not only nourishing ourselves, but our growing baby inside. Then, we give birth and we find ourselves so busy with our new bundle. And as those first few months into motherhood pass, we become busier and busier, we sleep less, and often don't pay as close attention to what we put into our body. We skip meals and the meals we have are not as healthy. Yet now, as new mothers, it is just as important as when we were pregnant to fuel our bodies with rich nutrients. We run around expending a lot of energy, we are often quite sleep deprived, and for those of us who are breast feeding, we are still nourishing our growing baby.
Motherhood places so many demands on our body, we need to make sure that we take the time to care for ourselves so that we can keep being the great mothers that we are. The best way to care for ourselves is a well balanced, nourishing meal. Pot meals are perfect as they are quick and easy to prepare, several servings can be made at once, and they can be stored in the refrigerator for a few days and reheat really well. It is important that we find the time to make a meal. Next time your baby is napping, instead of turning to the mountain of laundry, the dirty floors or the television, take 30 minutes to prepare a meal. If you don't happen to have all the ingredients on hand, try substituting a few, it may turn out even better!
Here is a hearty, nutritious dish I enjoy making. It is easy to prepare and there are several servings so it can last you for a few days. If you have tried to cook and really have not been able to, ask your partner or other family member to make a meal for you. It's the best way someone can help you and your baby!!!
A spicy red lentil dish that's delicious and easy to make.....
Serves 4
Ingredients:
1 tsp butter or ghee
1 small onion, finely chopped
3-4 tsps fresh ginger, finely chopped
1 sweet red pepper, finely chopped
2 tsps turmeric
pinch red pepper flakes or 1 small jalapeno
1/4 tsp cayenne
1 bay leaf
sea salt
2 cups red lentils, rinsed and drained
1 can (400mL) light coconut milk
1/3 cup cilantro
2 cups broccoli
1tsp mustard seed
Directions:
Melt the butter/ghee in a medium sized pot over medium-high
heat. Add the onion, ginger and red pepper and cook for about 2 min.
Next, add the lentils, turmeric, chili flakes, cayenne, bay leaf,
3 cups of water and salt. Bring to a boil, then simmer, partially
covered, until the water is absorbed and th elentils are soft, about 15 min. Mean while, in a separate sauce pan, heat a small amount
of butter or ghee on hight heat and mustard seed. Cook until it
turns greyish, about 1 minute. Stir this into the lentils. Add the
coconut milk and simmer for 5 min, stirring occasionally. Taste
for salt and add broccoli and cilantro. This can be served on it's
own or over a bed of brown basmati rice.
