Giant Chocolate Chip Cookie!

This has been a crazy week. My son had strep this weekend. I knew he had a low-grade fever, but he seemed okay. So I waited until Monday morning to call his pediatrician. We went in, he got swabbed, and she gave us the strep diagnosis. Oops, so much for mother's instinct. I felt guilty. I know I shouldn't have—he never even complained of a sore throat!—but I did.

I had this idea to bake my son a giant cookie (to make him feel better? to assuage my guilt?) and I couldn't shake that feeling. He adores cookies. And, I figured, I could fit it into my hectic schedule. After all, the hardest part of baking cookies is dropping all those little piles of cookie dough, waiting for each to sheet to bake. At least, that's the part that annoys me. Patience has not always been my strong suit. So, a giant cookie it would be. 

I found this recipe over at Mel's Kitchen Cafe and it looked like a good place to start. I cut the sugar a bit, swapped whole wheat and almond flours for the white flour in the original recipe, added some more chocolate chips. It was simple. It was tasty. It made my son feel better. (The antibiotics helped, too.)

Ingredients

yield: one 11-inch cookie

1/3 cup sugar

1/3 cup Sucanat or brown sugar

1/2 cup butter, melted and cooled for about 15 minutes

1 egg

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup whole wheat pastry

3/4 cup almond flour

2/3 cup chocolate chips

Preheat your oven to 350 degrees. Cream together the butter and sugars. Mix in the egg and vanilla. Add the dry ingredients and then fold in the chocolate chips.

Line a large baking pan—I used a jelly roll pan—with parchment paper. Press the dough into a 9' circle. (My dough was way too wet at first, more like a batter. I let it cool a bit more so that it was more like a sticky dough.) I found that putting a sheet of plastic wrap over the dough made it easier to spread, so it wouldn't all just stick to my fingers. I also sprinkled some of the chocolate chips over the top, so they wouldn't sink into the dough too much.

Bake for 13-19 minutes, until the cookie is a light, golden brown. NOTE: The original recipe suggests 13-16 minutes, but mine was still too doughy in the middle at that point, that why I'm listing a wider range. You'll have to peek at when your cookie looks ready. This is when your oven door's window comes in handy.

Let the cookie cool in the pan. If you try to take it out, it will fall apart. It should still taste fine, but won't look like a giant, pizza-sized cookie. And isn't that what we're all going for here?

I served mine on a pizza peel with my pizza cutter. It was cute, if I do say so myself. 

In other news, I've been nominated for the Top 25 Foodie Moms contest over at Circle of Moms. if you like this blog, if you like my recipes, or if you just have nothing better to do at this point in time, please head over there and vote for me. You don't have to register, or anything—just find Full Belly Sisters on the list (we're in the 20s now) and click "vote." Best part? You can vote every 24 hours! You know you want to.

And: thanks! I really do appreciate your support.

Grapefruit Mint Smoothie: Perfect for Pregnancy and Postpartum #aSmoothieaDay #vitamix

I got a Vitamix from my parents for my 40th birthday way back in September; I somehow still don't have a Vitamix recipe up on this blog. How the heck did that happen? Not to sound like yet another member of the Vitamix cult but...this thing is pretty dang awesome.

I especially love it for smoothies because it absolutely obliterates whole fruits, frozen ingredients and ice cubes. And I like my smoothies icy and frothy!

Do you find that changes in weather effect what foods you crave?  Spring is coming (well, it's allegedly here but Mother Nature seems not to have received that memo) and I'm craving more light meals, more fruits—and smoothies are a perfect fit. So, I'm going to do a series of recipes. A smoothie a day keeps the doctor away, isn't that how that saying goes? If you're on Twitter check out: #aSmoothieaDay

There are lots of good reasons to add smoothies to your diet: to increase the number of fruits and veggies in your daily intake; to boost your consumption of antioxidants; to replace heavier meals, if you're looking to cut calories; or even just to have a portable, healthful snack when you're on the run.

This recipe is very simple, very refreshing, and very nutritious. We've already discussed some of the benefits of grapefruit, particularly for those of you pregnant gals out there with swollen feet! Grapefruits also deliver a potent dose of Vitamin C, which aids postpartum healing and may help alleviate postpartum constipation. Vitamin C also helps your body to absorb iron—crucial after the blood loss of childbirth.

Mint provides a lovely herbal counterpoint to the acidity of the grapefruit. Even a small amount of this aromatic herb provides some Vitamin A, iron, folate and calcium. If you're breastfeeding, you may find that large amounts of mint (probably much more than is in this recipe) may decrease your milk supply; if you find that to be the case, try another herb—I think basil would be delicious, too!

Ingredients

yields 16-18 ounce smoothie, serves 1-2

• 2 cups pink grapefruit segments (one large grapefruit, peeled and seeded)
• small handful of mint leaves (2-3 T)
• about 4 ice cubes
• 1/4 cup coconut water or fresh grapefruit juice (optional)

Blend until smooth and drink up! It's a little taste of summer, even if the weather isn't yet cooperating in your neck of the woods.

Stay tuned for more smoothie recipes in our #aSmoothieaDay series!

Opening a Closed Door: An Unexpected Relationship Between a New Mom & a Lactation Consultant

Image from Birth Without Fear

It was a Saturday, and I was the per diem Lactation Consultant (LC) at my baby-friendly hospital. I had just finished the breastfeeding class and was sitting at the nurses’ station. One of my colleagues was on the phone speaking with a physician about a patient, when the husband of one of her other patients came up and requested help with bottle-feeding.  She smiled and nodded, giving a sort of “one minute” gesture because she was on the phone. Since I wasn’t busy at the moment, I offered to assist. She mouthed thanks, and as I was walking away from the front desk towards the room, I heard her voice urgently say “She’s formula only, Flannery!”

I had assumed as much since they were asking for bottle-feeding help and at this early postpartum stage, breastfeeding moms usually aren’t using bottles. For a moment I wondered what she would think when I walked into the room with the official-looking white coat that the LCs wear. I was there to help with formula and bottle, the opposite of what my uniform indicated. I wondered if this would be a confusing message. But the thought was fleeting, and I pushed open the door to her room, knowing virtually nothing about this family.

The patient was in bed, lots of medical lines and fluids dripping. She had just had a caesarean-section and was trying to feed the baby: a big, saucy baby with pale fuzz on his head. He was sitting on her gowned chest while she attempted to cradle him. His head was bobbing around, and his mouth was trying to find the nipple on the bottle. Mom and baby both were looking for the right position.

I hated to do it, but I suggested that since mom was just out of surgery and having such a difficult time getting a sturdy hold, that I would set the baby up with her husband for this feeding. She quietly said, “Ok,” and the father followed instructions well.

I briefly explained that for some babies it’s easier to feed while they are swaddled so that their arms don’t flail and that it makes it easier to give the baby’s head the support it needs for bottle-feeding at this early stage in the baby’s life. I glanced at the mom, who had a soft, faint smile on her face as she watched her husband feed their baby. I was at the foot of her bed and put my hand on her foot through the hospital blanket. “Hey…you ok?” She held her gaze on the baby. “I just feel sad that I can’t feed him.”

I reminded her that this was temporary and, before the end of the day, she would be more agile. Her face was flushed and her eyes misty as she watched her husband feed the baby.

“Was there a reason” I asked, “that you chose not to breastfeed?” I didn’t know her and really was just curious, no agenda. She responded, “I had a double mastectomy.” Then the tears came… I’m not usually at a loss for words, but this was a morning of firsts for me. I just listened, nodding…then I found some words. 

I agreed that she had a very good reason for feeling sad.  I touched her leg, indicating that I wanted to sit at the edge of her bed (because standing over someone who is crying seems brutally distant).  I did some more listening while she cried and eventually I was able to offer an idea: “You know, I have a friend who adopted a baby; she did what she called 'brottle' feeding.” My patient’s gaze turned to me with eyes full of tears but wide open.

“Brottle…what’s that?” I explained that it was my friend’s version of breast-feeding. She would remove her own top, then undress her adopted baby to do skin-to-skin. She’d then feed the baby a bottle that way: brottle.

“What’s skin-to-skin?” mom asked.

I explained that after delivery, skin-to-skin is the best place for a baby to be, undressed and against its mother’s chest for physical—as well as bonding—reasons. I joked that it also just feels nice to have a squishy baby against you. Her eyes darted back and forth between me and the baby and her husband. She wasn’t crying. Her expression had changed from grief to eagerness.

“Does that sound like something you’d like to try?” I asked softly. More tears came, followed by a low breathy “yes” from the mom.

I looked at the baby who by now had downed about ½ ounce of formula and said “ok…let’s do this.” I took the swaddled baby and placed him at the foot of her bed. I unswaddled him and then unsnapped and removed his infant shirt, revealing a chubby belly, a still new and gelatinous umbilical cord with clamp; he had peach-colored shoulders with pale swirls of blonde hair. Mom was now crying softly. I picked him up and said to her, “Are you ok with unsnapping your top so we can put him against your chest?” She sobbed, “Oh, yes.”

She slowly removed the hospital gown to reveal two perfectly round, reconstructed breasts with light pink areola. The baby was fussing in my hands, but I knew what was about to happen. When I placed him on his mom’s chest, he was instantly quiet. His face was relaxed. His arms didn’t flail. He was home. Reconstruction doesn’t mean much to a baby. His face did a little shake as if saying “no.” I told her, “He’s rooting. He’s looking to feed because you’re holding him.” Mom continued to cry and smile. Her husband, teary-eyed, quiet, came to her side and tenderly touched her shoulder.

I then said, “You know, some women who have difficulty nursing, either they're not able to produce milk or they have issues with their nipples, choose to use something called a Supplementary Feeding System (SNS). Is that something you would like to try?"

Again, she said, “Oh, yes.”

Medela SNS

I went to find an SNS: a tube that has one end attached to a bottle of formula or breast milk (and, yes, donor milk is an option!) with the other end under the nipple shield. When the baby sucks, it pulls the formula through the tube and into the baby’s mouth, so mom and baby have the experience of breastfeeding. I found an SNS. Then I found a nipple shield, which is like a mini latex sombrero that serves as a nipple, making a latch possible. I went back into the room where the mom told me she was euphoric, having a major cuddle fest with her baby inside her gown on her chest. I showed her what I had and how they were used. I was completely awkward.  I have not been a Lactation Consultant for long. This was my first experience with the SNS system, but I felt determined.

We got set up, got the baby into position. On our first attempt the baby latched, but no sucking. It didn’t seem to matter to mom; she sobbed tears of joy and love for having the baby on her body in a way that she had assumed was off-limits to her because of her surgical history.

I said, “He’s not ready, but keep him skin-to-skin, and I’ll be back in a bit, and we’ll do this again." She smiled and cried.

About an hour later I went back into the room. Mom and baby were just as I left them earlier: skin-to-skin and perfectly content. Mom, beaming, began to cry as soon as I walked in. I smiled and started getting the gear ready. Nipple shield: on. SNS: hooked up. Baby: adorable and in position at the breast. 

We were still. We waited for the baby’s cues: lip smacking…a little face-shake…then it happened. With his eyes softly open, he tilted his head back and opened his mouth wide. With my hand between his shoulder blades and his mom’s hand over mine, we guided him on to the nipple shield and her breast. He paused. Then we saw his jaw start to work. I looked at the SNS: after a few moments of his lower jaw working, the drips started to flow. I pointed this out to the parents. I whispered to her “He’s breastfeeding. You’re breastfeeding your baby!”

Eureka!

Other staff members came in to see this rather unusual event.  Everyone felt enthusiastic and teary. The mom who, prior to admission, had requested that nobody ask her about breastfeeding, who admitted to me that she was prepared to tell anyone who “judged” her to “go f*** themselves;" who thought she was physically prevented from being able to choose to breastfeed. This woman was breastfeeding. The baby gulped and the mom cried, smiled and thanked me repeatedly.

The fact is: I made a mess. There was formula all over mom, baby and me, but I didn’t care. I felt giddy. Before I said goodbye to her that day, I said I’d have another LC follow up with her on each of the following shifts. That made her cry too. I’m guessing she never thought she’d have a need for an LC to visit. I hugged her goodbye and said, “If you never do this again, you now know you can and that you did. He’s your baby; being nestled on your chest, whether you're lactating or not, is exactly where he needs to be.”

***

I am left with many questions.  Is it a lesson for patients that they should ask questions rather than having (understandable) guards up when it comes to their healthcare? What about the dynamic between Lactation Consultants and women who choose to breastfeed or not? Should that dynamic somehow be more gentle, with patients feeling less apprehensive of being judged? Is it a lesson for nurses and doctors to push themselves to have the difficult conversations, offering options that may be uncomfortable for the provider to discuss or painful for the patient? Is it that our agenda with patients should be to never have an agenda?

I always try to think of what is possible: to look for a silver lining and if it isn’t there, create one, to step out of my comfort zone, and (most importantly) to hope the people I take care of are willing to go there with me.

While walking in and out of her room that day, I was humming in my head some lyrics by Johnny Mercer:  “…accentuate the positive, eliminate the negative, LATCH on to the affirmative…” That Saturday I think we found a silver lining in the place between what was actual and what was perceived. It might not have been breast milk, but it was at the breast, so it was breastfeeding, right? Or perhaps what happened with this family was a man-made silver lining that had positive physiological and psychological benefits for everyone involved. Either way, I think Johnny Mercer would be proud.

I want to dedicate my post to this amazing mom. Thank you for your enthusiasm regarding my writing this story; thank you for sending me that delicious picture of your baby nursing, so that others could know that it is possible; thank you for being brave enough to let down both your emotional guard and your hospital gown; and—most of all—thank you for not telling me to go f*** myself.

by Flannery Fontinell, R.N., B.S.N., IBCLC, LCCE

Buffalo Cauliflower Bites w. Yogurt Gorgonzola Dip for #MeatlessMonday

 

My husband and I don't celebrate Valentine's Day in a big way, with fancy dinners and jewelry. But we do make sure to carve out some nice family time. This year, we asked our son what he'd like to do for dinner and he chose the local, family-friendly pub; it's a favorite of his because they have video games, not because the food is so exceptional (it isn't).

We hadn't been there in a while so I was struck by a new menu item: Buffalo Cauliflower "Wings." Any regular readers of this blog already know I'm sort of obsessed with this cruciferous veggie. Cauliflower is packed with goodies like vitamins C and K, as well as folate (so crucial during before conception and in early pregnancy to prevent birth defects), potassium, and manganese; it's also loaded with fiber, promoting digestive health plus satiety. Plus, cauliflower is an incredibly flexible ingredient, so it works as a fabulous low-carb, low-calorie substitute for rice, as an addition to pasta, or even as a faux popcorn!

The "wings" at the pub were yummy, but deep-fried and heavy. I knew I had to make my own at home. I did a quick search and found this version from Peta; it seemed like a great place to start. With a few little changes, it turned out fantastic and truly satisfied that buffalo sauce craving I sometimes get. Hey, I ain't too proud to admit that!

(adapted from Peta.org)

Ingredients
serves 2-4
1/2 cup water
1/2 cup flour*
1 tsp. ground, dried garlic (or garlic powder)
small head of cauliflower, cut into florets (about 4 cups)
1/2 cup hot sauce (I used Frank's)
2T melted butter or coconut oil

*I used this gluten-free baking mix because it's made with rice flour, which is probably the ideal flour for this dish (I didn't have plain rice flour handy). As with tempura, rice flour lends a crispy and light breading to the cauliflower. If you don't eat grains, I think coconut flour would be a tasty substitute. 



Preheat the oven to 425 degrees.

The mix I used includes almond flour, so that's what those brown specks are.

In a medium bowl, whisk together the water, flour and dried garlic. Dip each floret into the batter, letting the excess drip off. Place the florets on a large, parchment-covered baking sheet. Bake for about 25 minutes.

In the meantime, mix the hot sauce and melted butter together in a small bowl. (I increased the amount of butter from the original recipe because I wanted the bites to be a bit crispier.) Once the cauliflower is baked, brush the sauce on both sides of the florets, making sure they are entirely coated. Put cauliflower back in the oven for 8-10 minutes, until the florets are a bit browned and slightly crunchy.

These are spicy, kids! Make sure you serve them with some celery sticks and Yogurt Gorgonzola Dressing. I'd suggest making the protein- and probiotic-packed dressing without adding salt: the blue cheese** is pretty salty and so is the hot sauce. You can always add salt later, if you feel you need it. If you're looking for a vegan dipping sauce, here's a ranch dressing you might like.

Despite the photo above, I'd recommend using a fork to dip these bites—since these cauliflower bites are boneless (can you imagine if they weren't?! nightmare-worthy!) they aren't as sturdy for dunking as real wings.

The last step in this recipe: DIG IN!


**If you're pregnant and concerned about the blue cheese in the dressing, the CDC recommends choosing only pasteurized blue-veined cheeses, so check your package.

Cannoli Cream-Filled Strawberries

My dearest Cannoli Cream, 

I love you. You are so sweet and silky smooth. When it's hot out, you make a wonderful base for ice cream, tossed with pistachios and dark chocolate chunks. Of course, I adore you in your classic shell, too, but that deep-fried pastry doesn't do my body any favors. So, this Valentine's Day, I've decided to give you a bright and juicy new home: a strawberry! You're a pretty nutritious pair (for a dessert, anyway), full of protein, calcium, and antioxidants. 

Will you be my Valentine? 

Love forever,
Justine

Ingredients
yields about two dozen filled strawberries, depending on how big your berries are and how much you fill them

• 1 1/4 cup good quality ricotta
• 2 ounces cream cheese
• 2 T powdered sugar
• 1-2 tsp honey
• 1/2 tsp vanilla
• 1/4 tsp lemon zest
• 24 strawberries, cleaned and dried
• additional lemon zest or shaved dark chocolate for garnish (optional)

Trim the top and bottoms of the strawberries, so that they are level and can stand. Cut or scoop out the tops of the berries (I used my little 1/4 teaspoon measure).

Put the ricotta, cream cheese, sugar, honey, vanilla, and lemon zest into a food processor. Process for about three or four minutes, until the mixture is thick and smooth. Pipe or spoon the cannoli cream into the berries; I used a baggie and a star tip to make 'em look fancy.

Garnish with shaved dark chocolate...

or with lemon zest.

Happy Valentine's Day!

UPDATE: My friend, Ann, over at Sumptuous Spoonful made these and loved them!