Search Results for: muffin

Foodie Friday: Gluten-Free Pumpkin Chip Mini Muffins

#FoodieFriday- Gluten-free Pumpkin Chip Mini Muffin Recipe from Beeyoutiful.com

It’s autumn: that time of year when everything begins to smell like cinnamon and great big pumpkins work their way into every possible recipe. Take advantage of the season with this delicious treat, and be prepared to share it when friends want to replicate the spicy sweetness in their own kitchens!

Gluten-Free Pumpkin Chip Mini Muffins

1 cup pumpkin puree, homemade or canned (NOT pumpkin pie mix)
1/2 cup butter, softened
2 large eggs
3/4 cup rapadura unrefined sugar
1 cup gluten-free flour blend (I used Trader Joe’s)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (gluten free) chocolate chips
2 tsp pumpkin pie spice blend (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves)

#FoodieFriday- Gluten-free Pumpkin Chip Mini Muffin Recipe from Beeyoutiful.comPreheat the oven to 350 degrees. Grease a 24 cup mini muffin tin, or line with paper liners.

In a large bowl, whisk together the softened butter and eggs, adding the pumpkin puree and sugar and mixing until smooth.

Sift or whisk together the dry ingredients. Gradually incorporate into the wet mixture. Fold in chocolate chips.

Fill the muffin cups about 2/3 full and bake for 15-18 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 5-10 minutes,  then remove from pan to a cooling rack.

NOTE: If you prefer to bake this recipe in a regular muffin tin or bread pan instead of as mini muffins, you may need to add xanthan gum or other gluten-free binders to prevent crumbling. I find that using mini muffin pans for gluten-free baking creates enough crust area that the muffin generally holds together well without requiring additives. 

Lemon Blueberry Muffins- Fall 2008 Catalog

Lemon Blueberry Muffins

Makes 12 muffins

2 cups whole wheat pastry flour

2/3 cup Rapadura (dehydrated sugar cane juice)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup lemon yogurt**

1/4 cup butter, melted and cooled (can use coconut oil)

1 egg, lightly beaten

1 1/2 tsp grated lemon peel

1 tsp vanilla

2 cups fresh or thawed, drained frozen blueberries

Preheat oven to 400 degrees F. Butter 12 muffin cups. In a large bowl, stir together flour, Rapadura, baking powder, baking soda, and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries gently. Spoon batter into prepared muffin cups. Bake 20 – 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove muffin tin to a wire rack. Let sit 5 minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well (but there are never any left to freeze).

**I have used plain yogurt and added 1 tsp lemon juice and 1 additional tsp lemon zest and it works great.

– Martha P.

Foodie Friday: 6 Ways to Use Arrowroot Powder in Your Kitchen

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.com

Arrowroot powder is most commonly known simply as an alternative to cornstarch. But, did you know it can be used in many more ways than just as a thickener?

One of our favorite resources, Nourishing Traditions, says, “Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body. Arrowroot only thrives on tidal flats where the sea minerals are available. Its known health-building properties may be due to trace minerals from the sea, as well as from the calcium it gets from the sea water.”

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.comHere’s a list of six ways to use arrowroot powder (also called arrowroot flour).

1. Ice cream

If you’ve ever made homemade ice cream, you know that an overnight freeze makes it almost impossible to scoop! Adding arrowroot powder prevents the formation of large ice crystals and keeps it from turning hard as a rock in the freezer.

Try incorporating a tablespoon of arrowroot powder to your next quart of homemade ice cream and see the improved texture for yourself.

2. Homemade cake flour

How many times have you tried to bake a whole-grain cake and then been terribly disappointed by the heavy, dense outcome? Commercial cake flour is simply a low-protein, refined wheat flour with cornstarch added, and it’s easy enough to recreate that light cake texture by substituting arrowroot instead.

For every cup of flour called for in a cake recipe, substitute 3/4 cup hard white wheat flour plus 2 tablespoons arrowroot powder (sifted together with a fine mesh strainer). You can use this formula to get a lighter texture in muffins and scones, too.

3. Baby teething biscuits/crackers

Cheerios are a standard on-the-go snack for babies, but arrowroot crackers are an easy alternative that actually provide some nutrition, especially when combined with other whole-grain flours.

4. Fruit sauce

Arrowroot has a neutral flavor and performs well at low temperatures, so it’s a good choice for quick sauces. Try a simple fruit sauce over pancakes, waffles, crepes and ice cream sundaes. You can make it with blueberries, cherries, strawberries, peaches, plums . . . almost any soft fruit can be used.

Some fruit crisp, cobbler or pie recipes call for cornstarch to thicken the fruit filling. Substitute arrowroot powder instead, using 1 tablespoon of arrowroot for every 1.5 cups of fruit.

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.com

Arrowroot Powder

5. Thickening foods

Keep a jar of arrowroot powder close to the stove and stir some into any recipe that needs a little thickening. (But don’t use arrowroot as a thickener in recipes that call for dairy, as it can yield a slimy and unattractive result.)

Sometimes baby food purees come out very runny. Longer cooking evaporates the excess liquid, but also tends to lower the nutrient value. Instead, stir in a little arrowroot powder for thickening along with a bit of added nutrition. This can also be helpful when toddlers are learning to feed themselves; thicker soups are easier for little tykes to spoon on their own.

6. In gluten-free baking

One key to successful baking without gluten is getting the correct ratio of starch (from corn, tapioca, or arrowroot) in relation to the “grittier” flours (such as rice and sorghum). Arrowroot can often be blended with other starchy flours to yield a tasty baked item.

How do you use arrowroot powder? Please share your tips in the comments below!

3 Things That Banished Discomfort From My 4th Pregnancy, Part 1

3 Things That Banished Discomfort from My 4th Pregnancy

Thanks for joining us for Pregnancy Week! Start here with Part 1. Some of this information originally appeared in a slightly different format in our Winter 2011 catalog

After three pregnancies, each featuring quite a number of “pregnancy symptoms” and baby complications following the birth, I resigned myself to the idea that all my pregnancies would be difficult, and my health would never be great while expecting. I envied women who actually enjoyed pregnancy. Many feel wonderful and love every minute of it, but I had never experienced such a thing!
pregnancy

Throwing up was a way of life for me with most of my pregnancies, sometimes continuing the entire nine months. I was constipated, had blood sugar problems, anemia, backaches, swelling, you name it! Since I was convinced that a lot of my problems centered on nutrition, I decided to change my diet and be faithful with supplementation to see if my fourth pregnancy could be any better.

The first few weeks were still hard with plenty of tiredness, vomiting, migraines, and dizziness, but I stuck with my plan. Slowly I noticed a difference, and by week 15, I was actually starting to feel good. By 20 weeks, I consistently felt wonderful! For the first time ever, I was pregnant and felt fine at the same time.

Despite my success, I was quaking in my boots as I went for gestational diabetes and anemia checks around 30 weeks. I just knew some of my problem was “genetically me.” I’ve always battled hypoglycemia and anemia, so when my midwife took blood samples, we waited nervously as her machine ticked down the seconds. I almost fell off her couch when the results came back with textbook normal levels! As the weeks passed, I continued to feel fine, sleep well, and have fairly decent energy levels.

There were three things that I did differently this time around. Let’s look at the first one today in two parts, and the other two tomorrow.

#1a: Traditional Diet

In an earlier post, I recommended the Weston A. Price Foundation approach to a healthy diet as preparation for pregnancy: raw milk, farm fresh eggs, good fats (butter, animal fats, coconut oil, olive oil, cod liver oil), bone broths, lacto-fermented vegetables, and grass-fed meats and vegetables (see Nourishing Traditions by Sally Fallon for tips and recipes).

This plan has become the mainstay of eating for my family and me. I’ve also limited my intake of white flour, white sugar, empty calories, preservatives, and chemicals. Eating 2 tablespoons of coconut oil each day helped to decrease my cravings for carbohydrates and starches, and to maintain pregnancy-appropriate weight gain. My protein intake is 80-100g per day, spaced evenly throughout the day and making sure to have a healthy portion in the morning.

Protein is crucial to the development of your baby during pregnancy. Most people consume only about 35g per day; that level can sustain you and your baby, but it increases your risk for developing toxemia or pre-eclampsia.

Early on, it was sometimes a struggle to eat these things when I felt yucky; soda and a chocolate chip muffin sounded much better. But if I chose to have a bowl of bone broth, I would often start to feel normal again soon. Thankfully, as I entered my second trimester, I felt much better and was able to eat the suggested diet without problems.

Even the best diet often lacks key nutrients crucial for ourselves and our developing babies. Therefore, supplementation is essential, and I can only attempt to tell you what a difference it made in my fourth pregnancy. (My husband is also grateful for Beeyoutiful because supplements have meant he’s heard a lot less complaining on my part!)

#1b: Supplementation

Yesterday I posted about crucial supplements to take before pregnancy even begins. Many of them are the same that I recommend throughout pregnancy, with a few additions to keep on hand.

Red Raspberry Leaves and Evening Primrose Oil are both excellent hormonal supports during pregnancy, and they prepare the uterus and body for labor. I have read many different suggestions regarding when to start taking them; I suggest personal research and asking your midwife or health practitioner what is best for you. Each woman’s body and pregnancy is different, and unique needs should be specifically addressed.

Activated Charcoal was a lifesaver during pregnancy, for two specific reasons. A horrible stomach flu went through our family while on vacation; I immediately grabbed the charcoal and began regular doses. Although I typically catch any and all stomach viruses, it totally skipped me! It also greatly relieved my morning sickness and indigestion.

When I felt bad or had that acidy feeling in the pit of my stomach, I drank a slurry of Activated Charcoal powder. While I don’t mind the slurry’s taste and texture, others may prefer tablets or capsules. (NOTE: With regular use of charcoal for morning sickness, be sure to take either a mineral supplement or to mineralize your water because charcoal can decrease the minerals present in your intestines.)

Oh, what a comfort Pregnancy Tea has been to me! When I am not feeling well, have a lack of energy, feel extra emotional, cold, or just want to enjoy a cup of warm tea that’s good for me, I relish Pregnancy Tea. Its slightly spearmint flavor is quite a comfort when mixed with a little honey and sipped while I rest in my favorite rocking chair.

For those back aches or round ligament pains, Ow!-Ease is my favorite pain reducer. If occasional back or neck-aches creep up, Ow!-Ease delivers instant relief.

Join us again tomorrow when we’ll talk about the important roles that exercise and rest played in my pregnancy. 

Chocolate Fudge- Healthy, Fast and Easy!

Chocolate Fudge, Healthy, Fast and Easy!1403564_10151749083753106_536881012_o

Free of Dairy, Corn, Grain and Refined Sugar

What You Need:
1 cup coconut oil, melted
1 cup cocoa powder (raw preferred)
1 cup natural, smooth nut butter (almond is delicious!)
1/2 cup sunflower butter
1/2 cup raw honey or maple syrup*
1 dropper full of Beeyoutiful’s French Vanilla Stevia
2 teaspoons vanilla extract
1/2 teaspoon sea salt
silicone muffin tin or paper cupcake liners

Gently warm coconut oil in a sauce pan over low heat just until liquid. Whisk in cocoa powder until smooth. Add nut butter and sunflower butter, using low heat to soften and blend ingredients together. Remove from heat and add the rest of ingredients, mixing well after each addition. Taste and adjust sweetness if needed. Pour into paper cupcake liners in muffin tins. Fill to 1/3 full. Should make around 24. Place in freezer for about 30 minutes or until firm. Pop out, place in glass container with snap-on lid or slide into a ziplock bag. Keep chilled until right before serving.

This has become one of our family’s favorite desserts! I love that it can be made well ahead, stays good for a long time and is a super-healthy way to satisfy a chocolate craving. Enjoy!

*In this recipe, honey or maple syrup can be replaced with stevia to taste (along with an additional 1/4 cup coconut oil and 1/4 cup almond butter) for an entirely sugar-free dessert.

“To-Do List” for Winter Fun

This article was originally presented in slightly different form in our Winter 2012-2013 Catalog.

You know you live in Minnesota when the four seasons are: almost-winter, winter, still-winter, and road construction. (That’s how we see it here, anyway.)

And when you think that minus 10 degrees is “just a little chilly,” you’re definitely a Minnesota native. As Minnesotans or even Americans living most anywhere north of the Florida panhandle, at some point we just have to laugh at the cold and make the best of Old Man Winter’s visit.

Even so, Jack Frost can be a downright harsh visitor. The blizzard of the century hits; ice storms in the Midwest or South wreak havoc on trees and power lines, or even a few inches of snow in areas that don’t often get any can throw things (like cars) into a tailspin.

So when the inevitable frigid challenges of winter happen and we get stuck in the house because snow piles up or ice cripples our travel plans, it’s time to pull out my “Snow Day Survival Kit” to cope with the worst that winter has to throw at us.

pin winter funHere’s what you do!

  • Stay indoors. An extra car slipping around on the roads is not necessary!
  • Put on wool socks and your favorite warm sweater or hooded sweatshirt.
  • If you’re a woman: Take the day off from your makeup routine. Or better yet: Spend some of the crazy day playing with the new stash of Beeyoutiful all-natural makeup you just ordered. Do your eyes in a new color of eye shadow, or try a new technique for applying eyeliner.
  • Brew a big pot of your favorite hot drink. Coffee, tea, or cocoa.
  • Pop about 6000 IU’s of Vitamin D, because you’re definitely not getting enough of that! Here in the north, we get so little sunlight during winter that supplementing with Vitamin D is critical. Seasonal Affective Disorder (SAD) is no joke!
  • Bake some muffins. There’s something perfectly comforting about a fresh-from-the-oven muffin.  Pumpkin, banana, blueberry, or your favorite of Beeyoutiful recipes!
  • Snuggle on the couch with a blanket, your favorite person, or your favorite animal (or all of the above).
  • Pull out a craft to work on. Start that knitting project you’ve had waiting, or finish the photo album that’s been on the shelf for 4 years.
  • Find a terrific book to read. Last year in the dead of winter, I was riveted to the true story of Louis Zamperini as told in the best-selling book by Laura Hillenbrand, Unbroken: A World War II Story of Survival, Resilience and Redemption. If he survived being a Prisoner of War held by the Japanese, I know I can survive a measly winter storm.
  • Watch a Christmas movie. Or some other movie set in winter. (White Christmas, anyone? It’s a favorite around here.)
  • Make snow ice cream, sweetened with Stevia. My toddlers LOVE making this as much as I did when I was a kid. It’s a fun activity that makes really good use of that pile of fresh snow.
  • Call friends and family who live far away and chat for an hour or two.
  • Be thankful we’re not in the White Witch-ruled Land of Narnia. At least here, with winter, Christmas does come!
  • Put a new essential oil blend in your essential oil diffuser from Beeyoutiful. Enjoy the aroma, and know it’s helping kill off the icky germs cooped up in the house with you.
  • Put on some fun music and have an impromptu dance party with your kids or animals.
  • Write a REAL letter to someone you love. You know, the kind you write with a pen on a pretty piece of paper? Yeah, the old-fashioned way!
  • Spend some time praying for people who are truly suffering.
  • Make homemade pizza for dinner.
  • Put flannel sheets on your bed.
  • Heat up a rice bag to which you’ve added some of Beeyoutiful’s delightful Lavender Essential Oil, and get cozy.

Around here, we usually get the opportunity to “rinse and repeat” this list four to six times each winter. I love the snow, and my three-year-old will be in raptures the first time God opens His storehouse of white and dumps it on our yard.

But the cold? Oh my! I could do without the sub-zero temperatures. Yet we soldier on and thank God for a warm house, wool socks, fireplaces, and hot cocoa. And, of course, there’s always the beautiful promise of spring.

Johanna’s Favorite Winter-Day Recipes

Grain-Free Chocolate Pumpkin Muffins

  • 1/2 cup coconut oil
  • 6 eggs
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree or fresh-baked pumpkin
  • 1/2 cup organic maple syrup or honey
  • 6 oz dark chocolate chips chips
  • 1/2 tsp sea salt
  • 1/2 cup coconut flour
  • 1/4 tsp baking soda

Preheat oven to 350 degrees. Mix eggs and other wet ingredients in one bowl. Mix dry ingredients in another bowl. Melt chocolate and coconut oil together over low heat, and let the chocolate cool for 5 minutes. Add the chocolate and coconut oil to wet ingredients; then blend with a whisk. Combine the wet and dry mixtures until well blended. Scoop into muffin tins with paper liners. Bake for 25 minutes or until firm.

Vanilla Hot Chocolate (serves 8)

  • ½ cup cacao
  • Liquid Stevia to taste (substitute raw honey to taste if desired)
  • 1 tsp vanilla extract
  • Small pinch of sea salt
  • 1 cup raw cream
  • 1 can coconut milk
  • 3 cups milk

Dump coconut milk and cream into small pan. On medium-low heat, whisk in cocoa powder, Stevia, and vanilla. Add salt, and mix until dissolved. Add milk, and bring to desired temperature. Taste and adjust sweetness as desired. Top with a homemade marshmallow or whipped cream, and enjoy!

Johanna Puelston loves her life as a wife, mother, a sometimes caterer, and freelance writer. She lives in beautiful Minnesota with her husband and three children. Feeding her family well and making memories together are two of her many passions. The Puelstons also love to travel, hike, make new friends, drink coffee, and laugh. 

 

Practices for a Pleasant Pregnancy- Winter 2011 Catalog

Practices for a Pleasant Pregnancy

By Mary Ewing

Mary Ewing Bio Picture

After three pregnancies, each featuring a number of “pregnancy symptoms” and baby complications following the birth, I had resigned myself to the idea that all my pregnancies would be difficult, and my health would never be great while pregnant. Still, I envied women who actually enjoyed pregnancy. Many feel wonderful and love every minute of it. But I had never experienced such a thing!

Throwing up was a way of life form me with most of my pregnancies-sometimes the entire nine months. I was constipated, had blood sugar problems, anemia, back aches, swelling..you name it! Since I was convinced a lot of my problems centered on nutrition. I decided to change my diet and be faithful with supplementation to see if my next pregnancy would be any better.

The first few weeks of my fourth (and current) pregnancy were still hard-tiredness, vomiting, migraines, and dizziness-but I stuck with my plan to stay on a healthier diet, get moderate exercise, and use supplements. Slowly I noticed a difference and by week 15, I was actually starting to feel good. By 20 weeks, I consistently felt wonderful. For the first time ever, I was pregnant and felt fine at the same time.

Despite my success, I was quaking in my boots as I went for gestational diabetes and anemia checks around 30 weeks. I just knew some of my problem was “genetically me.” I’ve always battled hypoglycemia and anemia, so when my midwife took blood samples, we waited nervously as her machine ticked down the seconds. I almost fell off her couch when the results came back not only normal but textbook normal. As the weeks have passed, I continue to feel fine, sleep well, and have fairly decent energy levels.

So what did I do this time? Three things:

1.      Traditional Diet with Supplementation;

2.      Moderate Exercise

3.      Good rest.

Traditional Diet with Supplementation

In my “Pre-Pregnancy” article (Beeyoutiful Fall 2010 Catalog), I recommended the Weston Price Foundation approach to a healthy diet: raw milk, farm fresh eggs, good fats (butter, animal fats, coconut oil, olive oil, cod liver oil), bone broths, lacto-fermented vegetables, and grass-fed meats and vegetables (see Nourishing Traditions by Sally Fallon on page 12). This has become the mainstay of eating for my family and me. I’ve also limited my intake of white flour, white sugar, empty calories, preservatives, and chemicals. Eating 2 tablespoons of coconut oil each day has helped to decrease my cravings for carbohydrates and starches and to maintain my pregnancy-appropriate weight gain. My protein intake is 80-100g per day, equally spaced throughout the day, and making sure to have a healthy portion in the morning. Protein is crucial to the development of your baby during pregnancy. Most people consume only about 35g per day. That level can sustain you and your baby, but it increases your risk for developing toxemia or pre-eclampsia.

Early on, it was sometimes a struggle to eat these things when I felt yucky-Sprite and a chocolate chip muffin sounded much better. But if I chose to eat a bowl of bone broth, I would often start to feel normal again soon. Thankfully, as I entered my second trimester, I felt much better and was able to eat the suggested diet without problems.

Even the best diet often lacks key nutrients crucial for ourselves and our developing babies. Therefore, supplementation is essential, and I cannot tell you what a difference this pregnancy has been. My husband is grateful for Beeyoutiful because supplements have meant a lot less complaining on my part!

Supplements for daily usage:SuperMom

SuperMom-an excellent prenatal multivitamin. I’ve had some problems early on with tablets, but using the capsules four times a day instead helps ease my indigestion or discomfort. On days I was having a particularly hard time stomaching things, I found that taking SuperKids was a great way to get my vitamins without the discomfort. These supplements provide important building blocks to help keep you healthy and nurture a strong baby.

Tummy Tuneup or Ultimate Defense probitoics. I’ve taken Ultimate Defense because of nausea and to insure the best gut health possible, eliminate nausea, and pass on a healthy gut to my newest addition. A recent study links a decrease in childhood allergies to use of probiotics during pregnancy.DigestiveEnzymeWebProPillS

Digestive Enzymes. There’s a theory about morning sickness that links it to the live and a back-up of toxins. Digestive Enzymes can help the body break down these toxins and ease morning sickness. It also helps the body use the nutrients in food, decrease bloating, and indigestion (see Beeyoutiful’s article “The Essential Work of Digestive Enzymes“.

folicacid1_1Folic Acid. Although Folic Acid is most critical during the first few weeks of conception and growth, it’s important to continue supplementation throughout pregnancy. Check with your midwife or health practitioner for the specific amount to take, because this varies between individuals. Typically 400-800 mcg per day is recommended. SuperMom contains 400 mcg, so you will likely need to take extra. Also, on the days you just can’t stomach much else, Folic Acid’s small tablet is a great source of folic acid without having to take a bunch of pills.MagnesiumCitrateWebProPillS

Magnesium. Wow! I can’t say enough about this one. The migraines and constipation I feared were the norm for all pregnancies…are not. I had heard many years ago that magnesium was crucial for migraine sufferers, so when my migraines peaked again in the middle of pregnancy, I took a healthy dose of magnesium every day. Within several weeks, I no longer suffered the constipation my OB had told me was completely normal and expected in pregnancy. My husband was thrilled, too, because it meant I no longer read a full novel every three days, camped out in the bathroom. I also slept much better than I ever had. In addition, magnesium helps prevent pre-eclampsia and pre-term labor. I take Beeyoutiful’s Magnesium and split my dose with two capsules in the morning and two before bedtime. I take it with raw milk because calcium is great coupled with magnesium.codliveroilweb

Cod Liver Oil. Another “Wow!” moment when I started taking this. Although it had been on my shelf for years, I just didn’t want to take another thing. But the energy, clarity of mind, and overall vitality I experienced was incredible. To be sure that Cod Liver Oil was making the difference, I took myself off of it for a few days. Within a week, I was sluggish and feeling drained again, so I haven’t missed it since. It not only nourishes your brain but provides your body with crucial Vitamin D3 which helps keep your immune system in high gear. In my first three pregnancies, I struggled with colds and viruses several times during each one. (Nothing more miserable!) But with this pregnancy, I was 35 weeks along before catching even a slight cold, and it ran its course in just 48 hours!

Red Raspberry Leaves and Evening Primrose Oil. These two are excellent hormonal supports during pregnancy, and they prepare the uterus and body for labor. I did take these in my third pregnancy, and although I can’t confirm their overall impact, my labor was only four hours long-tolerable until the last two hours or so! I have read many different suggestions regarding when to start taking them. I suggest personal research and asking your midwife or health practitioner what is best for you. Each woman’s body is different, and the needs should be specifically addressed.

Supplements to keep on hand:

Activated Charcoal. This has been a lifesaver during this pregnancy, for two reasons: (1) A horrible stomach flu went through our family while on vacation. I immediately grabbed the charcoal and began regular doses. Although I typically catch any and all stomach viruses, it totally skipped me! (2) It greatly relieved morning sickness and indigestion. When I felt bad or had that acidy feeling in the pit of my stomach, I drank a slurry of Activated Charcoal powder. While I don’t mind the slurry’s taste and texture, others may prefer tablets or capsules. (NOTE: With regular use of charcoal for morning sickness, be sure to take either a mineral supplement or to mineralize your water because charcoal can decrease the mineral population in your intestines.)

Pregnancy Tea. Oh, what a comfort you are! When I am not feeling well, have a lack of energy, feel extra emotional, cold, or just want to enjoy a cup of warm tea that’s good for me, I relish Pregnancy Tea. Its slightly spearmint flavor is quite a comfort when mixed with a little honey and sipped in my favorite rocking chair.

Ow!-Ease. For those back aches or round ligament pains, Ow!-Ease is my favorite pain reducer. If occasional back or neck-aches creep up, Ow!-Ease delivers instant relief.

Exercise and the Rest

During this pregnancy, I’ve tried to stay as limber as possible. In the past, I’ve tried to stay active, but by 30 weeks, I usually take to the couch. Backaches are my biggest enemy, along with swelling of the legs and feet, and being generally uncomfortable. I have found several things to help combat this.

1.      Regular/weekly chiropractor appointments. Find a reputable chiropractor who will work with your midwife or health practitioner to privde the care you need while pregnant. I found an incredible chiropractor-a young dad himself-who has been diligent to communicate with my midwife about my specific needs. The results have been amazing. I’ve had no backaches since seeing him, no nausea, no swelling or round ligament pain (which plagued me non-stop with my last two pregnancies), and I am much more active. In addition, he convinced our little one to flip head down and engage early in the third trimester. He advises that pregnant women find a chiropractor who is familiar with natural medicine and trained and/or certified in the Webster techniques. Most chiropractors will work a cash payment deal with patients who do not have insurance, so make sure to ask them about arrangements for paying.

2.      Bradley-recommended exercises. I had hoped to take a class in the Bradley method this pregnancy-yes, even though it’s my fourth time around! Unfortunately it didn’t fit into our schedules. Yet, I checked several resources out of our local library that offer a few chapters about moderate, appropriate exercise-mainly stretching and positioning. Kegel exercises are very important as well. I spend at least half and hour a day relaxing my body and practicing relaxation. This has helped tremendously to relieve stress or tension pain that often accumulates with pregnancy, and I am hoping to experience its benefits in labor as well! (Editor’s note: Mary reports that this was the first of her four labor/delivers that she was actually able to maintain relaxation throughout the entire time. Her support system, which most had been with her through all four delivers concurs! She is thrilled with the results of this exercise in relaxation.)

3.      Drinking plenty of water. Water retention is usually a sign of dehydration. I’ve known this through all my pregnancies but have not followed it as closely as I should. Usually by 30 weeks, I look more like a sausage than a person. But thankfully, between the chiropractor helping blood flow through the pelvis with a loose and straight spinal column, the stretching and increased water consumption, I have not had to battle thick extremities. This in not only beneficial to me but also to the baby. It helps insure good blood flow to the little one.

4.      Get enough sleep. Sometimes easier said than done-but important. Since I am a night owl, I began enforcing an earlier night time for myself and thankfully began sleeping longer stretches. Also, turn off all electronics in your room.

Even though I haven’t attained that “perfect” pregnancy yet, I’m excited about the progress on my journey of making this process healthier for myself and my future child. Sitting here tonight, I feel the kicks and jabs of my little one as she stretches and grows, and I’m extremely thankful for the insights I’ve gained over the last few years. I hope it won’t take you as long as it did me to discover the joy of feeling good while pregnant!

Editor’s Note: Please join us in Celebrating with Mary on the safe birth of her fourth child on December 26, 2010. Charlotte Elizabeth Rose Ewing weight 7lb 8 ounces, 20 ¼ in. We are so happy for Mary and her husband, Talmadge Ewing, and the proud siblings, Emma, Elliot, and Maggie! Mama and Baby are both doing very well, which Mary credits in no small part to the nutrient dense diet she enjoyed during her pregnancy.

Mary Ewing is a part-time employee for Beeyoutiful, as well as wife, mother, and aspiring homesteader. She stays at home with her four children and enjoys exploring life with her brood as they cook, clean, garden, and play. Her passions are traditional cooking, essential oils, gardening, learning about raising lifestock, and traditional forms of art such as sewing, crocheting, knitting, and smocking!

Products Mentioned in This Article:

SuperMom

SuperKids

Tummy Tuneup

Ultimate Defense

Digestive Enzymes

Folic Acid

Cod Liver Oil

Magnesium

Red Raspberry Leaves

Evening Primrose Oil

Activated Charcoal

Pregnancy Tea

Ow! Ease

Recipe: Meatloaf

As presented in our Summer 2010 Catalog

Meatloaf serves about 10-6 oz servings

2 1/2 – 3 lbs. meat, ground
2 c. bread crumbs
2 eggs
1/2 c. milk or cream
1/2 c. carrots
1/2 c. celery
1 c. onions
3/4 – 1 c. ketchup
5 Tbs. butter
salt
pepper
crushed red pepper
garlic, fresh or dry
cayenne

Dice carrots, celery and onion. Combine milk, ketchup and eggs. Add bread crumbs to milk mixture and let soak. Melt butter in hot pan and saute vegetables until soft and the aromas blend. If using fresh garlic, add now and saute until soft. Add salt, pepper, crushed red pepper and cayenne. Mix bread crumbs and veggies together. Hand mix in meat. Form meat into a log. Place meat log in 9×13 Pyrex and cover top with ketchup or steak sauce. Season the top. Add about 1/4 cup water to dish and bake at 350 degrees for 45 minutes to 1 hour. Slice and serve with ketchup.

Note: You can shape the meat into balls and put in muffin tins for individual servings.