Emily Joubert, CNM, one of our resident cooking enthusiasts, has shared with us her tasty dal recipe.  This flavorful lentil dish that provides you with lots of fiber, iron, calcium, potassium, and magnesium – all important nutrients for growing a baby or maintaining a healthy lifestyle! 2 cups yellow lentils ½ tsp dried red chile pepper 2 tsp mustard seeds 4 tbsp vegetable oil 2 plum tomatoes, chopped 2-inch piece fresh ginger 1 Serrano or other spicy green chile 2 cloves garlic ½ cup cilantro, chopped salt Rinse lentils under cool running water. Place lentils and dried red chile in a heavy bottomed pot. Cover with 2 inches of salted water. Bring to a simmer. Cook until lentils are tender but not mush, about 25 minutes; add more water if needed while simmering. While the lentils are cooking, grate ginger and finely dice the Serrano chile. When the lentils are just tender, add the tomatoes. In a medium skillet, heat oil over medium high heat until hot. Add mustard seeds carefully, as some will pop out of the pan! Once the mustard seeds have popped, about 1 minute, add the ginger and chile. Sauté until fragrant, about 2 minutes. Add mustard seed mixture to lentils, adjust salt and simmer for about 15 more minutes. Add more water if the mixture seems dry. Turn off the heat and stir in the cilantro. Serve with jasmine or Basmati rice. Serves 6

Kate Layman, CNM, loves to make this hearty salad for an energy-boosting meal.  Inspired by the Superfoods salad at Whole Foods, this delicious salad will give you a healthy dose of iron, calcium, potassium, antioxidants, and vitamins.  This recipe makes about 2 servings. 4 cups raw kale 1/2 red onion 10 cherry or grape tomatoes, halved 1/2 cup edamame 1/4 cup almond slivers handful of sunflower seeds or your favorite nuts olive oil apple cider vinegar salt and pepper Steam kale until bright green and lightly wilted, about 3 minutes.  Toss in remaining ingredients.  Add oil, vinegar, salt, and pepper to taste.  Enjoy!

Leigh Ann Joel, CNM has spent years perfecting her oatmeal cookie recipe, and now she has been kind enough to share it with us.  These cookies have passed her kids’ rigorous taste-testing, despite the fact that they contain some healthy ingredients. Enjoy!  And let her know how yours turn out next time you’re at the Birth Center. 3/4 cup salted, softened butter1/4 cup olive oil (not extra virgin, needs to be mild)1 cup packed light brown sugar3/4 cup granulated sugar1 tsp vanilla2 large room-temperature eggs3 cups old-fashioned oats, not quick cooking1 cup whole wheat pastry flour, plus 3 tbsp all-purpose flour1 tsp baking powder1 tsp baking soda1/2 tsp salt1/2 cup milled flax seed or wheat germ1/3 cup flax seed1 1/2 cups craisins2 cups finely chopped walnuts Cream butter, oil and sugars with mixer until light and fluffy, about 3 minutes. Add eggs and mix on high until combined, then add vanilla. Combine flours, milled flax, baking powder, soda, and salt. Add to butter mixture. Add oats, flax seed, craisins, and nuts, and mix by hand. Drop on parchment-lined cookie sheet and bake. (I use a little ice-cream scoop, maybe tbsp sized.) A small advantage may be gained in cookie texture if the batter sits for a while. Bake at 350 for 9-11 minutes.

This simple and delicious meal is a favorite in nurse Ellen Shrader’s household. It can easily feed a family of four, and the kids can help prepare it! 4 sweet potatoes 2 cans black beans 2 cups brown rice 1 large onion, diced 1 large red pepper, diced Juice of one orange or 4 tbsp OJ 4 cloves garlic 2 tbsp olive oil 2 cups shredded cheddar cheese Burrito wrappers 2 tbsp cumin 1 tbsp chili powder Pinch of cayenne pepper Preheat oven to 350oF. Bake sweet potatoes whole until tender, about 1 hour. Peel, mash, and add cumin, chili powder, and cayenne to taste. Cook brown rice in 4 cups water. Sauté onion, red pepper, and garlic in olive oil until tender. Add black beans and orange juice. Let simmer 5 minutes. Put 4 bowls out in front of you, one each for sweet potatoes, rice, black beans, and cheese. If the kids want to participate, they can make their own burrito and wrap it up. Put burritos back in the oven for 10-15 minutes until cheese melts. Serve with your favorite salsa!