Spirulina Labor Aid

It's important to stay hydrated throughout labor. A good rule of thumb is to take a sip of something after every contraction to keep your energy up and maintain hydration. I like to have a variety of drinks on hand—water, herbal teas, and my favorite, an electrolyte-packed "laboraid."

I've found that making this ahead of time and freezing it into cubes is a game-changer. That way, I can prep when I have all the ingredients ready. When labor starts, I just pop the cubes out to thaw. By the time active labor kicks in, it's perfectly chilled and ready to go!

Ingredients:

  • 2 cups coconut water (natural electrolytes)

  • Fresh Lemon Juice- I like to use one whole lemon! (vitamin C & alkalizing)

  • 1 tablespoon raw honey (natural energy boost)

  • ¼ tsp sea salt (replenishes lost sodium)

  • ¼ tsp spirulina powder (iron & protein support)

Instructions:

  1. In a jar or bottle, combine all ingredients.

  2. Stir or shake well until the honey and spirulina dissolve completely.

  3. Chill or serve over ice for a refreshing boost.

  4. Sip throughout labor for sustained hydration and energy.

Nourishing Pregnancy Herbal Infusion

Ingredients:

  • 3 parts red raspberry leaf (tones uterus, supports labor prep)

  • 2 parts nettle leaf (rich in iron, calcium, and magnesium)

  • 1 part oat straw (nervous system support, calcium-rich)

Instructions:

  1. Mix all herbs together and store in an airtight jar.

  2. To brew, use 1-2 tablespoons per cup of hot water.

  3. Steep for at least 4 hours or overnight.

  4. Strain and enjoy warm or chilled. Add honey or lemon if desired.

Homemade Chimichurri

I love chimichurri! It’s packed with flavor and such an easy way to get a boost of greens to support iron and blood health during pregnancy. It’s delicious served over roasted veggies, especially sweet potatoes. It’s also perfect for grilled meats and even as a dipping sauce for fresh veggies—or chips when the salty cravings hit!

Ingredients:

  • ½ cup fresh parsley (finely chopped)

  • ½ cup fresh cilantro (finely chopped)

  • 3-4 cloves garlic (minced)

  • ½ cup extra virgin olive oil

  • 3 tbsp red wine vinegar

  • ½ tsp sea salt (adjust to taste)

  • ½ tsp red pepper flakes (optional, for a little heat)

Instructions:

  1. In a bowl, combine parsley, cilantro, garlic, red pepper flakes, and oregano (if using).

  2. Stir in the red wine vinegar and olive oil until well combined.

  3. Add salt and adjust seasoning to taste.

  4. Let sit for at least 15-30 minutes before serving to allow flavors to meld.

Hearty Kale Potato and Pork Soup

This is my take on the classic Italian Wedding Soup. I used to add cannellini beans—you totally still can—but during pregnancy, I found beans were tough on my digestion (cue the gas pain…😅). Instead, I swapped them for those tiny Yukon Gold potatoes, which turn velvety, buttery, and slightly sweet. Now, I’ll never go back! If you do not eat pork, ground chicken would be a great substitute.

This soup is perfect for making ahead and freezing—an easy, nourishing meal to have on hand for postpartum recovery. Just warm it up and enjoy a comforting, wholesome bowl when you need it most!

Ingredients

  • 1 large yellow onion, finely chopped

  • 3 cloves garlic, minced

  • Olive oil

  • 1 lb. ground organic/pasture-raised pork

  • 4 large carrots, peeled and sliced into rounds

  • 12 small Yukon Gold potatoes, quartered

  • 1 teaspoon crushed red pepper

  • 1 tablespoon fennel seed

  • 3 quarts bone broth (homemade or boxed organic chicken stock)

  • 2 heads Lacinato kale, stems removed and chopped (or substitute with chard, spinach, curly, or Tuscan kale)

  • Salt and pepper, to taste

  • Fresh parmesan cheese, for serving

Instructions

  1. Sauté the Aromatics

    • In a large pot, heat a generous glug of olive oil over low heat.

    • Add the chopped onion and cook for about 10 minutes until translucent. Season with salt.

    • Stir in the minced garlic and ground pork, breaking up the meat as it cooks.

  2. Build the Flavor

    • Add fennel seed and crushed red pepper, stirring to coat the pork.

    • Add the sliced carrots and quartered potatoes. Season generously with salt and pepper.

    • Cook on low for about 15 minutes, until the vegetables begin to soften.

  3. Simmer the Soup

    • Pour in the bone broth and bring to a gentle simmer.

    • Let the soup cook until the potatoes and carrots are tender.

  4. Finish with Greens

    • Stir in the chopped kale and let it wilt into the soup.

  5. Serve & Enjoy

    • Ladle into bowls and finish with a drizzle of olive oil and freshly grated parmesan cheese.