Add on services
Additional Prenatal Appointment
At this additional prenatal appointment we can further discuss how you envision your birth. We will write a detailed birth plan. We will discuss how to talk to your healthcare professional about what your goal is.
$
50.00
Postpartum Doula Care
My postpartum doula work exclusively for birth clients includes helping with breastfeeding, light housework, running errands, meal prep, caring for pets, and caring for older siblings and/or newborn so you can rest. I also listen to and honor your birth to help with the postpartum adjustments and facilitate the mother-baby connection
This is for a one time 3-4hr block of postpartum care. After adding to your cart you can adjust how many days you'd like postpartum care for.
This is for a one time 3-4hr block of postpartum care. After adding to your cart you can adjust how many days you'd like postpartum care for.
$
65.00
Private Infant Massage Class
One additional postpartum visit for a private infant massage class. Class includes a small bottle of natural oil and an instruction booklet.
$
50.00
Recipes
Breakfast
Refrigerator Oatmeal (Vegetarian or Vegan*, Gluten Free)
Ingredients:
• old fashioned rolled oats (not instant, quick, or steel-cut)
• Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk) *substitute coconut milk yogurt
• milk (I used skim, but any kind will work *almond or coconut)
• chia seeds
• half pint (1 cup) mason jars, find them at Walmart and grocery stores
Directions:
1) Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).
2) Put a lid on the jar and shake to combine
3) Add fruit and stir gently until combined
4) Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit.
Combination Suggestions:
· fresh mango, honey, and almond extract
· fresh blueberries and maple syrup
· unsweetened applesauce, cinnamon and honey
· bananas, cocoa powder, and honey
· bananas, peanut butter (or PB2), and honey
· fresh raspberries, raspberry and vanilla extract
Peanut Butter Chocolate Chip Muffins (Vegetarian)
Ingredients:
· 2 1/4 Cups All-Purpose Flour
· 2 Teaspoons Baking Powder
· 1/2 Teaspoon Salt
· 2/3 Cup Brown Sugar
· 6 Tablespoons Butter, melted and cooled
· 1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
· 2 Eggs
· 1 Cup Milk
· 3/4 Cup Mini Semi-Sweet Chocolate Chips
Directions:
In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Mediterranean Frittata (GF)
Ingredients:
· 8 ounces sliced mushrooms, sautéed in olive oil
· 1 red onion, quartered sliced thin & sautéed in olive oil until it begins to caramelize
· 6 medium red potatoes, cut into small bite size pieces sprinkled with oregano & paprika, & roasted in olive oil
· 12 kalamata olives, pitted and quartered
· 1/2 cup feta cheese, crumbled
· 6 -8 jumbo eggs
· 1/4 cup milk
Directions:
1) Roast grape tomatoes according to recipe directions. Remove tomatoes and garlic (reserving oil) from pan and place in a 9x13 clear glass casserole dish.
2) Place potatoes pieces in leftover tomato oil (may need to add 1-2 Tbl more oil) and roast at 350 degrees about ½ hour until crisp and cooked. Add to tomatoes in casserole dish.
3) Meanwhile in 2 separate fry pans prepare onion and mushrooms. Add to casserole dish, making certain that all ingredients are evenly distributed. Add Kalamata olives.
4) (May be prepared ahead until this point and refrigerated) Bring to room temperature (or microwave 1 minute).
5) Prepare spinach
6) Distribute evenly over casserole.
7) Evenly distribute Feta cheese.
8) Beat together eggs and milk and pour evenly over casserole ingredients.
9) Bake at 350 degrees about 30 minutes or until knife inserted comes out clean. May be served warm or at room temperature.
Refrigerator Oatmeal (Vegetarian or Vegan*, Gluten Free)
Ingredients:
• old fashioned rolled oats (not instant, quick, or steel-cut)
• Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk) *substitute coconut milk yogurt
• milk (I used skim, but any kind will work *almond or coconut)
• chia seeds
• half pint (1 cup) mason jars, find them at Walmart and grocery stores
Directions:
1) Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).
2) Put a lid on the jar and shake to combine
3) Add fruit and stir gently until combined
4) Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit.
Combination Suggestions:
· fresh mango, honey, and almond extract
· fresh blueberries and maple syrup
· unsweetened applesauce, cinnamon and honey
· bananas, cocoa powder, and honey
· bananas, peanut butter (or PB2), and honey
· fresh raspberries, raspberry and vanilla extract
Peanut Butter Chocolate Chip Muffins (Vegetarian)
Ingredients:
· 2 1/4 Cups All-Purpose Flour
· 2 Teaspoons Baking Powder
· 1/2 Teaspoon Salt
· 2/3 Cup Brown Sugar
· 6 Tablespoons Butter, melted and cooled
· 1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
· 2 Eggs
· 1 Cup Milk
· 3/4 Cup Mini Semi-Sweet Chocolate Chips
Directions:
In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Mediterranean Frittata (GF)
Ingredients:
· 8 ounces sliced mushrooms, sautéed in olive oil
· 1 red onion, quartered sliced thin & sautéed in olive oil until it begins to caramelize
· 6 medium red potatoes, cut into small bite size pieces sprinkled with oregano & paprika, & roasted in olive oil
· 12 kalamata olives, pitted and quartered
· 1/2 cup feta cheese, crumbled
· 6 -8 jumbo eggs
· 1/4 cup milk
Directions:
1) Roast grape tomatoes according to recipe directions. Remove tomatoes and garlic (reserving oil) from pan and place in a 9x13 clear glass casserole dish.
2) Place potatoes pieces in leftover tomato oil (may need to add 1-2 Tbl more oil) and roast at 350 degrees about ½ hour until crisp and cooked. Add to tomatoes in casserole dish.
3) Meanwhile in 2 separate fry pans prepare onion and mushrooms. Add to casserole dish, making certain that all ingredients are evenly distributed. Add Kalamata olives.
4) (May be prepared ahead until this point and refrigerated) Bring to room temperature (or microwave 1 minute).
5) Prepare spinach
6) Distribute evenly over casserole.
7) Evenly distribute Feta cheese.
8) Beat together eggs and milk and pour evenly over casserole ingredients.
9) Bake at 350 degrees about 30 minutes or until knife inserted comes out clean. May be served warm or at room temperature.
Lunch
Zucchini Pizza (Vegetarian, GF)
Ingredients:
• Zucchini
• Marinara Sauce
• Parmesan Cheese
• Jack Cheese
• Salt & Pepper
Directions:
Slice the Zucchini long ways. Heat up a pan with a bit of oil. Sauté the Zucchini to until it’s almost cooked through. Go light on the oil, I always use a Paper Towel to get any excess oil off the Zucchini.
After you pat off the excess oil. Put your Zucchini on tin foil or a cookie sheet and build your pizza. I add a little Salt and Pepper on the zucchini, spoon on some Marinara, Sprinkle Jack Cheese and Parmesan on top.
Broil on Low for 5 Minutes and you’re ready to eat your delicious and healthy Zucchini Pizza!
Slow Cooker Chicken Caesar Sandwiches
Ingredients
· 2 pounds boneless skinless chicken thighs
· 1/2 to 1 cup of your favorite Caesar dressing 1/2 cup shredded Parmesan cheese
· 1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
· 1/2 teaspoon ground pepper
· 2 cups shredded romaine lettuce
· 12 slider buns or 4-6 regular sized hamburger buns
Instructions:
1) Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2) Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3) Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4) Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.
Chickpea Salad (Vegan, GF)
Ingredients:
· ¼ cup diced red onion
· Freshly squeezed juice of
· ½ lemon
· Pinch salt
· 2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount, but a 15 ounce can is fine)
· ¼ cup diced red bell pepper
· Finely chopped fresh herbs (such as a handful fresh basil, parsley or cilantro leaves and/or ½ teaspoon fresh thyme or rosemary)
· 2 to 4 tablespoons good olive oil (see Note)
Directions:
In a bowl, toss the onion with the lemon and salt. Add the remaining ingredients, and toss well. Marinate at room temperature for an hour or refrigerate overnight before serving. Note: Use the lesser amount of oil to make a salad. Increase the oil for marinated chickpeas you can use to dress a bed of baby spinach or other salad greens.
Zucchini Pizza (Vegetarian, GF)
Ingredients:
• Zucchini
• Marinara Sauce
• Parmesan Cheese
• Jack Cheese
• Salt & Pepper
Directions:
Slice the Zucchini long ways. Heat up a pan with a bit of oil. Sauté the Zucchini to until it’s almost cooked through. Go light on the oil, I always use a Paper Towel to get any excess oil off the Zucchini.
After you pat off the excess oil. Put your Zucchini on tin foil or a cookie sheet and build your pizza. I add a little Salt and Pepper on the zucchini, spoon on some Marinara, Sprinkle Jack Cheese and Parmesan on top.
Broil on Low for 5 Minutes and you’re ready to eat your delicious and healthy Zucchini Pizza!
Slow Cooker Chicken Caesar Sandwiches
Ingredients
· 2 pounds boneless skinless chicken thighs
· 1/2 to 1 cup of your favorite Caesar dressing 1/2 cup shredded Parmesan cheese
· 1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
· 1/2 teaspoon ground pepper
· 2 cups shredded romaine lettuce
· 12 slider buns or 4-6 regular sized hamburger buns
Instructions:
1) Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2) Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3) Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4) Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.
Chickpea Salad (Vegan, GF)
Ingredients:
· ¼ cup diced red onion
· Freshly squeezed juice of
· ½ lemon
· Pinch salt
· 2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount, but a 15 ounce can is fine)
· ¼ cup diced red bell pepper
· Finely chopped fresh herbs (such as a handful fresh basil, parsley or cilantro leaves and/or ½ teaspoon fresh thyme or rosemary)
· 2 to 4 tablespoons good olive oil (see Note)
Directions:
In a bowl, toss the onion with the lemon and salt. Add the remaining ingredients, and toss well. Marinate at room temperature for an hour or refrigerate overnight before serving. Note: Use the lesser amount of oil to make a salad. Increase the oil for marinated chickpeas you can use to dress a bed of baby spinach or other salad greens.
Dinner
Bruschetta Chicken
Ingredients
· 4 small boneless skinless chicken breast halves
· 1/2 cup KRAFT Sun-Dried Tomato dressing, divided
· 2 tomatoes, finely chopped
· 1/2 cup shredded part-skim mozzarella cheese
· 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Instructions
1) Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
2) Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
3) Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
4) *Sometimes we add a splash of balsamic vinegar to give it a bit more zip.
Spinach and Chicken Quesadillas (Vegetarian*)
Ingredients
· 1 2- to 2 1/2-pound rotisserie chicken, meat shredded (optional*)
· 4 cups baby spinach (about 3 ounces)
· 1 1/2 cups grated Monterey Jack (6 ounces)
· 4 large flour tortillas
· 1 avocado, diced
· 1/2 cup store-bought fresh salsa
· 1/4 cup sour cream
Directions
1) Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
2) Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
3) Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. (continued next page)
(Quesadillas continued)
Serve quesadillas with the avocado, salsa, and sour cream.
*Omit chicken for a vegetarian version
BBQ Pineapple Pork Kebobs
Ingredients:
• 2 1/2 pounds of pork loin chops (approximate amount) – cut into chunks
• 2 large cans of pineapple chunks + juice (or 1 ripe, fresh pineapple)
• 4 large green bell peppers (red works well too) – cut into large chunks
• 10 large crimini mushrooms (optional) – quartered
• 1 cup chopped, fresh cilantro
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons black pepper
Directions:
1) Heat up your BBQ!
2) Combine all ingredients in a large mixing bowl, mix and let stand for 20-30 minutes to marinate.
3) Skewer the kebobs. (Metal skewers are best.)
4) BBQ for approximately 30 minutes (at about 350 degrees F. if you have a thermometer on your BBQ), or until the meat is completely cooked through.
Beef Stuffed Peppers
Ingredients
• 4 medium red, green or yellow bell peppers
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 8-ounce can tomato sauce
• 3 tablespoons chopped fresh parsley, divided
• 1 pound ground beef
• 1/2 cup finely chopped onion
• 1/2 cup cooked white or brown rice, cooled
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Chopped fresh parsley (optional)
Preparation
1) Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
2) Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
3) Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
4) Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Bruschetta Chicken
Ingredients
· 4 small boneless skinless chicken breast halves
· 1/2 cup KRAFT Sun-Dried Tomato dressing, divided
· 2 tomatoes, finely chopped
· 1/2 cup shredded part-skim mozzarella cheese
· 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Instructions
1) Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
2) Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
3) Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
4) *Sometimes we add a splash of balsamic vinegar to give it a bit more zip.
Spinach and Chicken Quesadillas (Vegetarian*)
Ingredients
· 1 2- to 2 1/2-pound rotisserie chicken, meat shredded (optional*)
· 4 cups baby spinach (about 3 ounces)
· 1 1/2 cups grated Monterey Jack (6 ounces)
· 4 large flour tortillas
· 1 avocado, diced
· 1/2 cup store-bought fresh salsa
· 1/4 cup sour cream
Directions
1) Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
2) Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
3) Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. (continued next page)
(Quesadillas continued)
Serve quesadillas with the avocado, salsa, and sour cream.
*Omit chicken for a vegetarian version
BBQ Pineapple Pork Kebobs
Ingredients:
• 2 1/2 pounds of pork loin chops (approximate amount) – cut into chunks
• 2 large cans of pineapple chunks + juice (or 1 ripe, fresh pineapple)
• 4 large green bell peppers (red works well too) – cut into large chunks
• 10 large crimini mushrooms (optional) – quartered
• 1 cup chopped, fresh cilantro
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons black pepper
Directions:
1) Heat up your BBQ!
2) Combine all ingredients in a large mixing bowl, mix and let stand for 20-30 minutes to marinate.
3) Skewer the kebobs. (Metal skewers are best.)
4) BBQ for approximately 30 minutes (at about 350 degrees F. if you have a thermometer on your BBQ), or until the meat is completely cooked through.
Beef Stuffed Peppers
Ingredients
• 4 medium red, green or yellow bell peppers
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 8-ounce can tomato sauce
• 3 tablespoons chopped fresh parsley, divided
• 1 pound ground beef
• 1/2 cup finely chopped onion
• 1/2 cup cooked white or brown rice, cooled
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Chopped fresh parsley (optional)
Preparation
1) Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
2) Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
3) Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
4) Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Snacks
Hawaiian Green Smoothie (Vegetarian, GF)
1 banana
4 oz plain or vanilla yogurt (could also use kefir)
1 tablespoon coconut oil
Few chunks of mango or pineapple
Handful of spinach leaves
1 cup ice
Blend all ingredients in a blender until smooth
No Bake Energy Bites (Vegan)
Ingredients
• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract
Directions
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
Hawaiian Green Smoothie (Vegetarian, GF)
1 banana
4 oz plain or vanilla yogurt (could also use kefir)
1 tablespoon coconut oil
Few chunks of mango or pineapple
Handful of spinach leaves
1 cup ice
Blend all ingredients in a blender until smooth
No Bake Energy Bites (Vegan)
Ingredients
• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract
Directions
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
