Today I’m reviewing my blogger buddy Dr. Sonali Ruder’s brand new book, the Natural Pregnancy Cookbook!
Before you ask. No. I’m not pregnant and most of my clients are not. But I’m sharing this book because it’s a good one!
When Sonali asked if I’d like a copy of her new Natural Pregnancy Cookbook, the answer was an easy yes. Though I’m not pregnant and don’t have plans to be in the near future, I’ve enjoyed many of Sonali’s recipes over the past few years. I knew I’d be in for a treat. As a registered dietitian nutritionist and cook, I’m always excited to dig into a new cookbook.
Whether you are expecting or just looking for your next great meal, The Foodie Physician has you covered.
Disclosure: I was gifted a copy of this cookbook. I was not paid for this review. All thoughts and impressions are my own.
The book includes more than 125 recipes to satisfy a variety of taste preferences. With fun recipe names like Baby Bump Banana Flax Bread, Seared Scallops with Creamy Corn and a satisfying berry and ricotta stuffed French toast, there’s something for everyone. The recipes are easy to follow and I love that each one includes a little intro detailing why the dish is a good fit for the pregnant woman… or anyone really.
While the Natural Pregnancy Cookbook delivers delicious, healthy recipes, it’s much more. The first part of the book is a guide to healthy nutrition and pregnancy. She goes through it all from ideal weight gain during pregnancy to how to keep food safe and what foods to avoid. It includes a guide to dealing with morning sickness and those inevitable pregnancy food cravings. She gets into the nitty gritty and provides natural food solutions for dealing with some of the not so glamorous side effects of pregnancy as well.
Truth: I’m usually the last one to pull out the boots and embrace the cooler weather. But it’s November now. The leaves have changed. It’s happening. It happened.
I’ve accepted the fact that fall is here. Sonali’s Tuscan Kale and Apple Salad is a good segue from the warm to cool months. This fall salad combines fresh kale greens with sweet crisp apples and crunchy nuts and seeds for satisfying protein. The sweet and tangy vinaigrette brings it all together for a perfect bite. It was incredibly easy to put together. And because the ingredients are so hardy, I was able to enjoy the leftovers for lunch the next day.
NOTE: I used regular instead of Tuscan kale because Trader Joe’s was out of it the day I shopped. The salad was still amazing! Be sure to give it a little massage beforehand though.
As she explains in the description, this salad is packed with protein, fiber, antioxidants and many essential vitamins and minerals making it perfect for the mom to be without a whole lot of extra time on her hands.
- 1 bunch 10 ounces Tuscan or Lacinato Kale
- 1 medium apple like Fuji or Honeycrisp diced
- 2 tablespoons reduced sugar dried cranberries
- 4 teaspoons sunflower seeds
- 2 tablespoons sliced almonds
- 1 ounce firm cheese like Piave Parmigiano-Reggiano or Manchego, shaved with a vegetable peeler
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- To make the dressing, whisk the vinegar, mustard, honey and oil together in a small bowl. Season with salt and pepper.
- To make the salad, remove the kale leaves from the stems and discard the stems. Slice the leaves thinly (you should have about 5 cups). Place the kale in a salad bowl and add the dressing. Massage the dressing into the kale, coating all of the leaves well. This will help the kale absorb the dressing and also help tenderize the leaves. Add the apple, dried cranberries, sunflower seeds, and almonds and toss to combine. Sprinkle the cheese on top and serve.
Pregnant? Planning to be pregnant? Even if it’s not in the plans at all, the Natural Pregnancy Cookbook delivers some delicious and nutritious recipes for all seasons. I will recommend it to my expecting clients, friends and family and anyone really.