Banana “Ice-Cream” Smoothie

Luckily I’m not the type to crave sweets very much. If I start eating them a lot I’ll want them frequently, but usually I only crave them when I need a quick shot of energy. This diet really keeps my energy levels stable so I have hardly pined after chocolate or sweets.

Of course there are moments where something sweet and scrumptious sounds nice. I realized early on that this smoothing my mom used to make for me (and that I now make for my daughter) would work with our diet and I was so excited. I’ve only “needed” it a couple of times but I’ve been so glad to have it when my sweet tooth hits.

Adapted from my mom’s recipe 😉

one frozen banana, sliced

unsweetened vanilla almond milk (or almond milk with a drop of vanilla extract)–about a cup

a couple of dashes of cinnamon

Cut the banana into small slices (if they are big they might not blend well) and put them into a blender (with this small amount the Magic Bullet works best).

Pour in enough almond milk to cover the banana.

(If you are including vanilla extract add only the tiniest amount. I usually dab my finger on the top of the overturned bottle and put it in the milk. The vanilla extract becomes overpowering REALLY fast. Another good idea is to include vanilla yogurt (if not following the no dairy diet) and adding just a bit of milk to thin it out.)

Add a couple of dashes of cinnamon on top.

Blend until smooth. Enjoy!

{When I make this for my daughter as a special treat I include Fage Greek yogurt for added protein (one serving of that stuff has 18 grams of protein!) and cold oatmeal if I have leftovers in the fridge. This is one of her favorite deserts and it fills her up too!}

Yellow Curry with Mixed Vegetables and Tofu

This is probably my favorite recipe ever. My mom made this long before I started “the diet” and when she told me it would work with our restrictions I was thrilled. I was also thrilled when she assured me it was REALLY EASY.

I didn’t really believe it would be really easy as my mom cooks a lot more than me, but honestly, this is an easy recipe. It tastes way better than it has any right to. There are two ingredients you probably won’t have in your cupboard (Thai curry paste and Asian fish sauce) but once you get them, they’ll last for a long time and you can use them to make this dish over and over again. I live two blocks from a huge Asian food emporium so I don’t have a hard time find this stuff. I hope you don’t either.

Adapted from The San Francisco Chronicle Cookbook Volume II

2 Tbsp grapeseed or vegetable oil

1+ Tbsp minced shallots (we use an entire shallot or even 1/2 an onion)

3-4 Tbsp Thai yellow curry paste (or to taste)

2 cans unsweetened coconut milk (light is okay)

3 Tbsp Asian fish sauce

2 carrots, peeled and chopped into medallions

2 cups bite-sized broccoli florets

1 small butternut squash (0r 1/2 a larger squash), peeled and cut into 1 in cubes

6 ounces firm or extra firm tofu, cut into cubes (easily omitted if avoiding soy)

{Included in the original recipe but omitted by me:

1.5 Tbsps light brown sugar (seems really unnecessary as it’s already quite sweet)

2 kaffir lime leaves cut into thin slivers (couldn’t find these anywhere)

1/2 cup loosely packed Thai basil leaves (also hard to find – regular basil is fine too)}

 

(Before you start, skim the thick, creamy white coconut milk into a separate container. It might be solid with some brands).

In a large wok, heat the oil over medium heat. Add the shallots and curry paste, stirring for one minute (until fragrant).

Add the thick, creamy part of the coconut milk (about 1 cup) to the wok. Stir until simmering. Let the mixture simmer for 2 minutes or until fragrant.

Add the remaining coconut milk, fish oil and carrots. Bring to a boil and then reduce to low heat. Let simmer for 5 minutes.

Add the broccoli, squash and tofu and cook until the vegetables are softened as desired. Remove from heat (and add lime and basil leaves if you’re including them).

Serve alone or over rice.

NOTE: It is very easy to omit the tofu if you don’t want to – just add more of the other veggies or something new. It’s also easy to add other veggies that you might want to use; today I added two bell peppers because I needed to use them before they went bad. They tasted great in this curry, as I’m sure many other veggies would as well.

Supplements

I had a supplements page on my sidebar for a while but I’m trying to clean things up so I’m putting this up as a post and linking to it on my TCM approach to TTC page. I know most of this stuff doesn’t pertain to my readers but I want to create some resources for people who are looking to go this route, at least for a little while. If you’re not interest, please just disregard these posts.

{DISCLAIMER: I am not a medical professional. It was my choice to take (or consider taking) all the supplements listed on this page but I do NOT recommend anyone else take them to combat their infertility. ALWAYS consult a doctor before starting a new supplement.}

One thing I’m very interested in with TTC is supplements. I really believe in the power of vitamins and other herbs to help keep the body balanced. I decided to create page where I chronicle the supplements I’m taking and why I’m taking them. Hopefully they can be helpful to others who are TTC themselves.

for women

B6

150-350mg total – once daily with food (100-300mg alone taken with a Complex B Vitamin that contains 50mg)

Why: B6 is reported to lengthen one’s luteal phase. My luteal phase was always 10-11 days. The first time I took 150mg of B6 it was 14 days long! B-6 also helps your body create more quality CM.

Complex B Vitamin

One vitamin, once daily with food

Why: It’s supposed to aid in the absorption of B6.

Vitamin D

1000mg once daily with food

Why: It’s a good idea to take vitamin D daily even if you’re not TTC. It helps with general health and can keep away depression!

Folic Acid

400mg once daily with food

Why: Anyone who is TTC knows how important Folic Acid is to a healthy pregnancy. Another plus?! I heard B6 helps the body absorb Folic Acid!

Prenatal Vitamin

Once or twice daily (depends on the vitamin)

Why: One good way to get your Folic Acid is from a prenatal vitamin. Prenatal vitamins are also great because they include all the other important vitamins you might not be getting otherwise.

Omega-3 / DHA

320mg once daily with food

Omega-3 fatty acids are important for overall health and vitality even if you’re not TTC and DHA is important for pregnant women as well.

Zeolite

3 drops in water 3-4 x day

Why: Zeolite helps break down and dispose of heavy metal toxins in the body.

CoQ10

100mg once daily with food

Why: CoQ10 boosts cellular energy production and the more energy your body has at its disposal, the more energy is can focus on the reproductive system.

Proflavanol

Why: Proflavanol is a natural anti-inflammatory agent that can help the body heal from chronic inflammation caused by food sensitivities and other environmental toxins.

Inositol

500mg once daily with food

Why: Helps balance chemicals in the body and can possibly help with conditions such as depression and polycystic ovary syndrome.

Primrose Oil

1 capsule, once daily with other vitamins (only during FP – before ovulation)

Why: Primrose Oil is reported to help the body produce more high quality CM.

Vitex

I take 1 teaspoon of a liquid solution (diluted in water) 2-3 times a day.

Vitex (or Chasteberry) helps regulate the hormones involved in the menstrual cycle. It can be especially helpful for women with irregular cycles.

Royal Jelly

1 teaspoon raw, once daily

Why: Royal Jelly is jammed packed with a ton of nutrients and for a girl who doesn’t always get her 5 servings of fruits and veggies, I think it’s worth including.

Probiotics

serving size depends on the kind you buy – should be taken on an empty stomach

Why: Probiotics help the body’s intestinal bacterias stay balance, and keeps you regular!

Fiber

Why: All these vitamins stop a girl up. When that girl has hemorrhoids she needs extra help.

L-arginine and DHEA

I read a lot about L-arginine and DHEA being powerful weapons against diminished ovarian reserve but I could never figure out if they were helpful mostly before medicated cycles (to increase the number of eggs retrieved) or if they were also helpful when trying without assistance. Because they are growth hormones (from what I understand) I did not feel comfortable taking them without speaking with my doctor and have not yet done so.

For Men

Men’s Multi-Vitamin

This is a great way to make sure he’s getting all the basic vitamins he needs.

Omega-3 Fatty Acids

These are especially important for men as they positively affect sperm health.

L-Carnitine

L-Carnitine is an amino-acid involved in energy production at the cellular level and positively effects sperm cells.

CoQ10

See above.

Fertility Blend for Men

I have Mi.Vida take this because it has been proven to improve pregnancy rates. I figure, worst case scenario, I’m wasting a little money, best case scenario it’s actually helping our chances.

Chicken and Broccoli Rice Noodles (and a return to cooking)

I’ve been off of school this week, which was good timing because Mi.Vida’s had the flu. It’s the same thing Isa got and I’m just hoping I avoid it myself; he has been completely laid up with a 101+ fever for five days. Needless to say, I’ve spent the whole week taking care of him and Isa and trying to stay on top of the cleaning and laundry. Because of that, and some eating-out opportunities that arose, I’ve done almost no cooking. At first it was great but after a few days I started to get sick of all the take out. I actually MISSED cooking my food from scratch. I missed the ritual of it and I missed know exactly what was in each forkful that made its way into my mouth.

Last night, after I put Isa to bed and made sure Mi.Vida had everything I needed, I put on my headphones, turned on some Vedic Chants and made some chicken and broccoli rice noodles. I love this recipe because it’s easy to make and if you double the recipe you have a TON of food (which I bring to work for almost a week’s worth of lunches). I also love it because the rice noodles are super yummy. (Chinese rice noodles, which were always meant to be made with rice are so much better than the rice noodles that are trying to be wheat pasta). Also, this pasta has lots of broccoli, which we try to eat almost every day.

chicken and broccoli rice noodles

adapted from The Fertile Kitchen

2 chicken breasts (1 pound)

1/4 – 1/2 large onion, diced

2 Tbsp olive (or grapeseed) oil

4 – 6 broccoli florets (4 oz)

5 oz thin rice noodles

Gluten-free soy sauce to taste

(2-3 cloves garlic – I add this)

1/4 tsp black pepper

1/4 tsp salt

Cut the chicken breast into 1/2 in cubes, dice the onion (and garlic if you’re including it) and cut the broccoli florets into bite-sized pieces.

Bring at least a quart of water to boil in a large pot. Remove the pot from the heat and place the rice noodles into the hot water. Leave them to soak for about five minutes (check the packaging to see if it has a recommended soak time).

Drain the rice noodles in a colander and cut them with kitchen scissors (otherwise the noodles will be long and unwieldy). Put them aside until the cooking is finished. (I actually do this while I’m cooking so the noodles are warm and ready right when it’s time to toss them with the chicken and broccoli).

Heat the oil in large sauce pan or wok (I use a wok because I double the recipe and it’s A LOT of food) over medium-high heat. Cook the onions (and garlic) for about 3 minutes, stirring frequently.

Add the chicken, salt and pepper and stir for about 3 minutes, until the pieces are white.

Add the broccoli and cover for 3 minutes, or until the broccoli is at the desired tenderness.

Add the rice noodles and soy sauce and toss well.

Sesame-Oat Chicken Fingers

We’ve been eating a lot of soups, stews and stir fries since starting our diet. Maybe that emphasis is why we loved this totally different chicken so much. This chicken is hearty enough to stand alone with a dipping sauce (we mixed Sriracha with veganaise and it was AMAZING), but we ate it with the creamy green soup I posted yesterday. We just put all the chicken on one plate between us and ate it with our fingers. This meal is hand’s down one of our favorites so far and I wouldn’t be surprised if it became a weekly staple. I hope you all like it as much as we do.

Adapted from Dana Jacobi’s 12 Best Foods Cookbook.

8 ounces boneless, skinless chicken breast, cut in 3/4 inch wide strips

3/4 cup quick-cooking oats

2 tablespoons hulled sesame seeds

1 teaspoon dried oregano

1 egg white, beaten until foamy

1/2 teaspoon salt

Freshly ground black pepper to taste

 

Before you start, preheat oven to 450*F, coat a large baking sheet with cooking spray and set it at the end of your workspace.

Slice the chicken into 3/4 inch wide strips (with the grain).

In a shallow bowl or flat-bottom tupperware mix the dry ingredients (quick-oats, sesame seeds, oregano, salt and pepper) together.

Put the beaten egg white in a shallow bowl next to the dry mixture (which should be next to the baking sheet).

Take each piece of chicken, dip it into the egg white, shake off any excess and then place it into the sesame-oat mixture. Roll the eg coated chicken around in the mixture until it’s covered and then place carefully onto the baking sheet. You don’t need much space between chicken pieces. Repeat until all chicken pieces have been rolled in the sesame-oat mixture and placed on the baking sheet. Spray the pieces with cooking spray.

Place the baking sheet into the preheated oven. After 3-5 minutes, pull out the sheet and turn over each piece and spray them all with cooking spray again. Cook for 3-5 more minutes and then pull the sheet again and check one piece to make sure they are fully cooked. If not, put them in for more time.

Serve immediately. They are so, so good!

Creamy Green Coconut Soup

{Yesterday I sent this text to Jjiraffe: I just took pictures of my dinner to post with a recipe. It’s like I don’t even know who I am anymore. And that really sums up how I feel about the fact that I’m POSTING RECIPES ON MY BLOG. Me. The girl who HATED to cook, is posting recipes, that she enjoys cooking. Watch out world, hell has finally frozen over.}

When I think of how many CSA boxes of chard, kale and spinach we could have gotten through with this amazingly simple, super tastey soup, it makes me want to cry. I literally get teary. I’m so glad we found it now, when nutrient-rich, cooked leafy greens are such a staple of our new diet. I don’t know about you, but there are only so many times I can eat sauteed or steamed spinach. And kale and chard? Well I’d rather never have to eat those, and for that reason–and its incredibly creamy, coconut taste–this soup is my new favorite staple.

(It should be stated that this soup is not hearty enough to constitute an entire meal but is great as a side or appetizer.)

creamy greens (coconut) soup

adapted from robin roberton’s quick-fix vegan

1 Tbsp olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

5 cups greens, chopped (spinach, chard, kale or a combination)

2 cups vegetable or chicken broth

1 (14oz) can unsweetened coconut milk

salt and pepper to taste

In a large pot, heat the oil over medium heat and add the onion and garlic. Cook until the onion is softened and translucent (5 minutes).

Add the greens and stir until wilted (3 minutes).

Stir in the broth, bring to a boil and then reduce the heat to medium and simmer until the greens are soft (10 minutes).

Remove the soup base from the heat and let cool enough to puree in a blender or food processor (you may have to puree in batches).

Return to the pot and add the can of coconut milk and heat until hot.

Add salt and pepper to taste.

(This post is dedicated to Justine, who has taught me everything I know about sharing recipes (via her incredible food and life blog), and whose food-photography I will always hope–but never manage–to emulate).