Category: For Friends

PRENATAL POSSIBILITIES “MERCH” HAS ARRIVED!

It’s Arrived! The new Prenatal Possibilities Merchandise (“the Merch”) is available and it looks great! Long-time follower and friend of Prenatal Possibilities, Greg, was found sporting our warm up jacket in New York City’s Central Park and stirring up even more interest for the release of my upcoming cookbook this year.

Thanks, Greg, for being such a loyal supporter of Prenatal Possibilities and for trying out so many recipes! Its true: these recipes are not just for pregnant women and can be used and enjoyed by anyone interested in easy, healthy meals.

You can get your own Prenatal Possibilities warm up jacket- just contact me!

Paul Quinn, PhD, CNM -Prenatal Possibilities1 Comment

Slow Cooker Asian Spare Ribs

I never expected my recipe for Easy Fried Rice to be so popular! I have received messages and comments from so many of you telling me how much you liked that recipe, how easy it is to make, and how the leftovers are even better! What was common from all the messages: We Love our Asian food- and you asked for more! I came up with another great recipe that will satisfy any craving for another staple: Spare Ribs! These ribs are almost as good as what you would get from a restaurant. They have a fantastic aroma and they are soft and tender thanks to cooking in a delicious marinade in a slow cooker. The more they marinate, the better they taste! This is truly one of those recipes you can just “set and forget” and you can’t mess it up.

These are classic Asian-inspired ingredients. I opted for low sodium soy sauce and the 5 Spice powder elevates the taste profile. A few drops of red food coloring are optional but make these spare ribs look just like they came from my local Chinese restaurant. When they’re done in the slow cooker, a short time under the broiler gives them a nice sweet caramelization or just lather on the thickened sauce and serve them as is. A sprinkle of sesame seeds and sliced green onions make them perfect as an appetizer, main dish, or ideal for a party. Try these and change up the recipe with your own favorite ingredients.

SLOW COOKER ASIAN SPARE RIBS

2-3 pounds spare ribs (bone in best)

1/4 cup low sodium soy sauce

1/4 cup honey

1/3 cup hoisin sauce

1 1/2 teaspoon 5 Spice Powder

2 tablespoons brown sugar

2 -3 tablespoons sweet chili sauce (optional)

4 cloves garlic, minced

2 teaspoons fresh grated ginger

1 teaspoon red food coloring (optional)

2 teaspoons corn starch

Sesame seeds and sliced green onion for garnish

  1. Make the marinade: Whisk together the soy sauce, honey, hoisin sauce, 5 Spice powder, brown sugar, chili sauce if using, garlic, ginger and food coloring if using.
  2. Place the spare ribs in a large re-sealable bag. Pour the marinade over the spare ribs and gently mix to coat the ribs. Allow spare ribs to marinate in the refrigerator for 12 to 24 hours.
  3. Spray the inside of the slow cooker with vegetable spray. Place the spare ribs inside the slow cooker. Cook on Low for 6 hours or on High for 4 hours.
  4. When the cooking is done, carefully remove the spare ribs and arrange on baking sheet. Keep warm.
  5. In a small bowl, dissolve the cornstarch with a few tablespoons of water until it becomes a thin liquid.
  6. In a medium saucepan, combine the cornstarch with the remaining cooking liquid from the slow cooker. Bring to a boil over medium-high het and continue cooking, stirring frequently, until the mixture thickens.
  7. Baste or brush the spare ribs with the thickened cooking liquid. Broil about 2 inches away from the broiler for 4 to 5 minutes until the spare ribs are caramelized.
  8. Garnish with sesame seeds and sliced green onion.

Photo: Ahmad on Unsplash

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

No Bake Truffle Cookies

I was so excited when I discovered and mastered the truffle! I think I saw Ina Garten make the most decadent truffle and, typical of Ina, they were so easy to make. What I like best about them was that they were super easy: one bowl, no baking, no fuss, and completely delicious. I decided to take the lessons I learned from Ina and make a modified version of her truffles into a no bake cookie.

With the summer heat still in recent memory, now more than ever I understand and appreciate how no one wants to be cooking or baking in the kitchen. Fortunately, these truffle cookies require very little prep time and use simple ingredients. And you use dates as the main ingredient which provides lots of healthy fiber, iron, and other vitamins.

There are so many healthy ingredients in these no bake cookies! These cookies are packed with flavor, fiber, and protein with a velvety texture. The best part is that they can be rolled in any number of toppings, from sweet to savory to crunchy, that elevate the flavor of these cookies. 

Make a batch of these truffle cookies and bring them to a party or give them as a gift. They’re perfect to have on hand for unexpected guests or ideal to bring to a potluck or office party. They are a simple dessert to complement any meal or ideal for snacking when you crave a sweet snack. This recipe is so easy that there’s no way it can go wrong.

No Bake Truffle Cookies

Makes 24 cookies

  • 1 cup chopped dried pitted dates
  • 1 cup water
  • 2 tablespoons natural honey (I always recommend the honey from the Tanis Apiary in Pompton Plains, New Jersey!)
  • 2 tablespoons natural or creamy peanut butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • 1 ¼ cup graham cracker crumbs (about 14 to 16 crackers crushed fine)
  • ½ cup old fashioned rolled oats
  • Non-stick vegetable cooking spray
  • Optional toppings: coconut flakes, chopped peanuts, crushed cereal, chia seeds, chopped almonds, granola
  1. In a medium saucepan, combine dates and water. Bring to a then lower heat and simmer over medium heat until mixture becomes a thick paste, about 15 to 20 minutes.
  2. Stir in the honey, peanut butter, cocoa powder, butter and salt until combined. Stir in the graham cracker crumbs and oats. Remove from heat.
  3. Lightly coat a baking sheet with non-stick vegetable spray. 
  4. Drop level tablespoons of the truffle mixture onto the prepared baking sheet. If necessary, shape dough into a rounded ball. Refrigerate until truffle dough is chilled and set, about 30 minutes.
  5. Roll each chilled truffle in any desired topping. Return the truffle to the baking sheet and lightly press it down to slightly flatten into a cookie. Cover and refrigerate until firm, at least one hour or more.

Featured photo by Olenka Kotyk

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Vegetable Casserole

I am from the generation where people bring a casserole to someone’s house for any occasion. Whether it is a celebration or show of support, casseroles had three things in common: They feed many, store well in a refrigerator or freezer, and are always satisfying and comforting. A lot of casseroles are made with soup, meat, cheeses, pasta, and a topping of breadcrumbs. While delicious, they are often loaded with sodium, fat, and unnecessary calories that make the least healthy choice for a meal.

But I still love the concept of a casserole: A large tray of good food full of flavor that is warm, welcoming, soothing or comforting. I decided to explore some of the traditional recipes that I have from family and friends and see how I could turn the casserole concept around. My version is great for pregnant women, families, or kids. This recipe takes focuses on maximizing the flavors of vegetables, most of which are available at any time of the year. 

This casserole is packed with healthy nutrients and fiber. The vegetables, when layered and cooked slowly in the oven, blend together to create incredible flavor and works great as a main course or  side dish. Its perfect reheated or as a lunch, brunch dish, entrée at a party, or to bring to someone who is vegetarian or gluten-free.

You can use any kind of vegetables that are in season and it works very well with fall root vegetables, spring greens, or even adding in some of summer’s best fruits or vegetables. It’s completely versatile! Try this the next time you want to change up a traditional casserole or impress guests with an easy recipe – and the possibilities of vegetable and cheese combinations is endless! 

Vegetable Casserole

Serves 6

  • 3 plus 2-4 tablespoons extra virgin olive oil 
  • 2 medium green zucchinis, sliced into ¼ inch strips lengthwise
  • 2 medium, narrow eggplants, seeded and sliced into ¼ inch thick strips lengthwise
  • Salt and pepper to taste
  • 1 medium shallot, minced
  • 2 garlic cloves, sliced
  • 1-pound (about 10 to 12) plum (Roma) tomatoes, seeded and diced into ½ inch cubes
  • 6 ounces fontina cheese, shredded
  • ¼ cup chopped fresh basil
  • 1/3 cup Panko or dried seasoned  breadcrumbs
  1. Preheat oven to 425F.
  2. Grease 2 baking sheets with 1 to 2 tablespoons of extra virgin olive oil. Put zucchini slices and one sheet and eggplant slices on the second sheet. Brush the slices with 1 tablespoon extra-virgin olive oil and season with salt and pepper. Bake 15 minutes until vegetable slices are tender. Remove from oven and allow to cool slightly.
  3. In a large skillet, heat 2 tablespoons of extra virgin over medium high heat. Add the shallots and cook over until softened, about 3 to 4 minutes. Add tomatoes and cook until slightly softened, about 2 to 3 minutes. Season with additional salt and pepper.
  4. Grease a baking dish (8 x 8 inch for a thicker casserole or 9 x13 inch for thinner, shorter casserole) with vegetable spray or additional teaspoon of extra virgin olive oil. Layer half the eggplant and spread ¼ tomato mixture on top. Scatter half the fontina cheese and basil next.
  5. Layer ½ zucchini and then an additional ¼ cup of the tomato mixture, remaining basil, remaining eggplant and zucchini. Top with any remaining tomato mixture and fontina cheese.
  6. Mix panko breadcrumbs and 1 tablespoon of extra virgin olive oil and sprinkle over casserole.
  7. Bake for 20 to 25 minutes until bubbly and crisp. Remove from oven and let stand 5 to 10 minutes before slicing and serving. Serve hot or warm. Serve with a fresh green salad, tossed mesclun salad, alongside fresh fruit, or with a piece of toasted whole grain bread.

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Healthy Pumpkin Scones

Many of you loved this pumpkin soup recipe, but when you make the soup, you often have leftover pumpkin puree. How can you use up that leftover pumpkin? I think I found a perfect solution: healthy pumpkin scones!

Pumpkin is not just a flavor to save only for the fall season or the autumn holidays. It is a completely versatile flavor that actually works well in both sweet and savory dishes. It’s also a warm, earthy flavor that is perfect to start out your day. I’ve come up with a way to make easy pumpkin scones that your whole family will enjoy.

Scones can be difficult to make because many require making a dough that has to rise and be kneaded properly, chilled, then cut and baked. While they taste great they often take a lot of time and who wants to be bothered?  I found that if I use my food processor, I cut the prep down by more than half, and the dough is so well mixed that it only needs to be kneaded for a few minutes. Instead of cutting them in advance, I cook all the dough at once and cut out square or triangular scones of different sizes after it’s baked.

With these scones, you get a perfect breakfast meal, lunchtime dessert, midday snack, or something to have with an afternoon coffee or tea if company comes by. A batch of these would make a perfect hostess gift or to bring someone who has a busy schedule and would appreciate having a healthy breakfast option or snack on hand.

The scones are made of oats and fiber from the pumpkin, whole wheat flour and whatever add-ins you choose. They are low in sugar and use less butter than a traditional scone recipe. In fact, these are simple pantry ingredients, so you may not even need a trip to the store to make them! Try these the next time you make pumpkin soup or anything else that calls for pumpkin and have some leftover pumpkin puree.

Healthy Pumpkin Scones

  • Vegetable spray
  • ½ cup pumpkin puree (not pumpkin pie mix- use the plain, unseasoned pumpkin puree)
  • 2 tablespoons buttermilk (or regular milk)
  • 1 large egg yolk
  • ¼ cup old fashioned rolled oats (not the quick cook kind)
  • ½ cup packed light brown sugar
  • 1 ½ teaspoons baking powder (increase it to 2 or 2 ½ teaspoons for more fluffier scones)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 6 tablespoons cold unsalted butter, cut into cubes
  • Optional add ins: ½ cup (or more depending on taste or preference) dried cranberries, golden raisins, currants, chopped walnuts, dried cherries or toasted pumpkin seeds.
  • Optional sprinkle topping: 1 ½ teaspoons turbinado sugar
  1. Preheat oven to 400F.
  2. Line a 9 inch baking pan with parchment paper and spray lightly with vegetable spray.
  3. Whisk pumpkin puree, buttermilk, and egg yolk in a small bowl until smooth. Set aside.
  4. 4n a food processor, pulse oats until they resemble coarse meal or sand.
  5. Add flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice to oat mix in food processor and pulse until combined.
  6. Add butter and pulse until the mix looks like fine sand or meal.
  7. If using optional add-ins: Add in berries, raisins, seeds, sugar or any combination and pulse 1-2 times to quickly combine.
  8. Add pumpkin mix and pulse 3-4 times until mix is moistened.
  9. Turn dough out onto lightly floured surface and knead gently (about 5-6 times) until combined.
  10. Press the dough into the prepared pan (it may not all fit but that’s OK. It might just be 6-7 inches across and about ¾ inch thick). If using the topping: Sprinkle the top with the turbinado sugar.
  11. Bake 25-30 minutes until the top is golden or begins to crack. Remove from oven and cool 10-15 minutes then tip out onto a cutting board. Slice into 8 square or triangular scones. Cool completely.

Featured photo by Priscilla Du Preez

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Flu Fighter Cookies

The fall and winter months mean one thing for those of us who work in health care: flu season. In earlier posts I discussed the importance (and safety!) of pregnant women receiving their annual flu vaccine and preventative measures like of regular hand washing to avoid this potentially deadly disease. Having the flu is miserable and anyone who has had it can attest to the body aches, weakness, fatigue and other physical symptoms that linger for days. There is no cure for the flu, but there are various home and pharmacologic remedies to control some of the symptoms or promote recovery.

People with the flu often have lost their appetite and struggle to drink enough fluids or fight off nausea. I have asked women and their families what they do to help them get over the flu or even the common cold. I was surprised to learn of these Flu Fighter cookies. I want to be clear from the beginning that these cookies are not intended to cure or prevent the flu; they are intended to be more of comfort food to help promote the intake of calories in a tasteful way when someone is not feeling well, or, more likely, to serve as comfort food. I find that when women, or people in general, are not feeling well the thought of eating a full meal is often unappealing. However, I find small, frequent meals or small snacks like these cookies work well and are often well tolerated. While I doubt anyone who feels ill wants to bake cookies, these cookies are something friends or family can make for someone who is feeling under the weather.

These cookies contain several seasonings and ingredients that I think, in combination, work to provide some needed calories, fiber and some protein. When combined, these flavors are not overpowering and actually may stimulate the appetite to eat more. These cookies can be eaten with a cup of tea, or a glass of milk or juice. They can also be made in advance and stored in the freezer for several weeks or in an air tight container for several days. Make a batch of these early in the season and keep them on hand just in case or make a batch to show someone you care and wish them a speedy recovery.

Flu Fighter Cookies

  • 2 ¼ cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves
  • ¼ teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • ¼ cup molasses
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons orange zest, finely grated
  • ½ cup old fashioned oats (not the quick cooking kind)
  • 1 ¼ cup golden raisins
  • 1 ¼ cup dried cranberries
  • ½ cup chopped walnuts (optional)
  • ½ cup chopped almonds (optional)
  1. Preheat oven to 375F.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium bowl, whisk flour, baking powder and baking soda, cinnamon, nutmeg and cloves and set aside.
  4. In a large bowl, beat butter and brown sugar on medium speed with hand held or upright mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs, one at a time, fully incorporating each before adding the next.
  6. Add molasses, yogurt, ginger, and orange zest and beat until smooth, scraping the sides of the bowl occasionally.
  7. Change mixer to low speed and slowly add in flour mixture. Do not over mix or batter will be too sticky.
  8. Fold in oats, and half each of the raisins, cranberries, walnuts and almonds if using.
  9. In a small bowl, stir together remaining raisins, cranberries and nuts if using and set aside as a topping.
  10. Drop heaping tablespoons of cookie dough onto the parchment lined baking sheets. Top with a sprinkle of the dried fruit and nut mixture. Chill the trays for 30 minutes in the refrigerator.
  11. After the cookie dough has set, bake until cookie is a dark, golden color but still soft, 10 to 12 minutes. Cool completely on a rack.

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment
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