Want to preview my latest cookbook–or simply get seven fab, fast, and healthy pregnancy recipes? Check out pregnancy mecca The Bump, which is featuring photos and instructions to recipes from Healthy Eating During Pregnancy.

Happy noshing!

Healthy Eating During Pregnancy

After a year of developing recipes, begging my chef friends to offer their favorite healthy (but decadent!) creations, testing, eating, and working with NYC nutritionist Brooke Alpert, who contributed prego-nutrition information for the front of the book and nutritional breakdowns of each recipe, I’m proud to introduce you to the next book you should buy. Really.

I’m not just saying that because I wrote the book. It’s because the recipes are really really tasty and nutritious, amazingly easy to prepare, and wholly satisfying–even for lovers of salt and sugar (like me).

Honestly, if your definition of eating well takes both health and flavor into account, you will love this book.

I’ll post a recipe or two in the near future, so stay tuned!

Man, do I wish I had the book I am currently writing when I was pregnant. Called Healthy Eating for Pregnancy and due to release in March 2011, it features 100 spectacular recipes that happen to be good for you and your growing babe, but, more importantly, are about as far as you can get from the kinds of bland, appetite-crushing options I have seen in other pregnancy health books.

On the menu are contributions from the nation’s top chefs, original recipes created by moi, and a guarantee that you’ll want to keep the book in your proverbial back pocket for family dinners down the road.

Stay tuned! I’ll post a few final recipes here. Also, please note this is NOT the final cover!

Don’t panic. Breathe. Wait, don’t breathe, you might catch a germ! Stay home! Wear masks! Wash your hands constantly! Remove your children from all public activities! Stay home! Build a flu bunker!

Well, you get the idea. There has been a lot of media coverage of the flu this week. Unfortunately, the media’s job is to obtain viewers, not to give you balanced, non-sensational medical information. We have been inundated with H1N1 flu questions this past week. Everyone seems much more nervous, due in large part to the escalating news coverage. Everyone remembers the one exception covered on 60 minutes, but let’s set some basic facts straight about this flu:

1. It is milder than typical winter influenza.

2. This is a very contagious strain, so it is likely that many members of our community will get it. The incubation period is 3 days. If you have no symptoms 5 days after exposure, you likely will not get the virus.

3. If you get the virus, 30% of you won’t even get a fever and will think you have just a cold. If you do get fever, it will typically be for 2-3 days. A few children have had fever for as long as 5-7 days, but this is very unusual in our patients who are treating their flu with natural means.

4. Most of the people who have gotten very ill have significant pre-existing medical conditions like chronic lung disease. In fact, proportionally, more “healthy” people get very ill with regular winter flu than have gotten very ill with this flu.

5. So far, our families that have had the flu have recovered quickly and easily, with little need for bloodwork, antibiotics, chest x-rays, etc. Even children with a history of asthma or wheezing seem to be less likely to wheeze with this illness.
We are very happy overall with how our patients are weathering this storm.

6. If you have had a flu like illness (fever, muscle aches, headache the first day, with runny nose and cough symptoms) then you may have already had H1N1! The CDC says unless you know for sure it was H1N1 you should still get the vaccine, but this is likely overkill and you probably don’t need it.

7. Initially we were quite concerned about the H1N1 vaccine because it was going to contain a controversial new ingredient that had not been used in regular vaccines in the U.S. Luckily, the CDC changed their mind and opted not to use this new adjuvant, squalene. As far as we know, the vaccine that will be supplied to us from the government will be manufactured in a manner similar to our usual preservative-free flu vaccine. So, we feel more comfortable with the idea of our patients receiving this vaccine.

We will have a limited supply of preservative-free H1N1 vaccine. We will prioritize vaccine for high-risk families such as those with pregnant women, or children of any age with a history of pneumonia or asthma. Once these families are covered, we can open up our supplies to any families that desire the vaccine. Adults should get their vaccine from their primary care provider. Pregnant women should be sure to ask for the preservative free version as it does not contain mercury.

8. Let us be clear, again, that we feel most people don’t need this vaccine. This is a mild flu and it may be better to get it now and have immunity for the next time it goes around, or next year’s strain.

If you do want the vaccine, please e-mail the office and ask to have the exact members of your family that you want to get the vaccine put on the list. When the vaccine comes in, we will call families in to get the vaccine. We do not yet know when the vaccine will arrive, or how many doses we will receive. The latest reports suggest some time in November.

9. When you watch the news, remember that they are not putting the information in perspective.

10. Please, do not call the office with general questions about the swine flu vaccine. We need to be 100% available to those families that are ill. If you need to talk to us about this or any other vaccines, please schedule a shot appointment.

And finally, we have a very few doses left of regular flu vaccine that will be saved for children with high risk medical conditions. Adults that are still interested in getting a regular flu vaccine should try their regular provider. Pharmaca is also having preservative-free flu shot drop in clinics.

No need to force young family to eat their greens with this genius recipe. While the picture doesn’t do the kale “chips” justice, trust me when I tell you that their crisp texture and delicious flavor garners the same adoration as the less-nutritional potato-based bites. Bonus: They’re baked so you can save the guilt for when you do as I did last week and let your toddler have an ice cream sundae for breakfast (Hey, we WERE on vacation!)

Parmesan-Kissed Kale Chips

1 bunch of fresh green kale
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Preheat the oven to 250F.
Cut out and discard the center stems of the kale leaves.
Slice each kale leaf into 4-inch pieces.
Toss them in a bowl with olive oil, then evenly sprinkle on the cheese.
Scatter in a single layer onto a baking sheet.
Bake for 30 minutes or until crisp.
Serve unabashedly.

When I’m not child rearing or pontificating on how to improve life as a parent I’m paying the bills as a lifestyle journalist and entertaining expert, which includes developing articles and recipes for Every Day with Rachael Ray magazine. I love the job because it allows me to focus on real-life food preparations rather than those that require a small fortune and a half day of kitchen labor. While I have not shared this offering with my editors, it is exactly the type of temptation they would go for because it’s ridiculously tasty and takes about 20 minutes to whip up—which is why it’s served in my house at least every other week. If you partake, definitely double or triple the recipe, serve some over your favorite pasta, and store the rest in the freezer for a future dinner on the fly.
Serves 4

2 tablespoons olive oil
1 pound ground chicken or beef
1 cup dry white wine
½ cup milk
1 24-ounce jar pasta sauce or 28-ounce can diced tomatoes
1 pinch nutmeg

In a large pot over medium-high flame, heat the olive oil. Add the ground chicken and cook, stirring and breaking it up into bits, until just cooked through. Add the wine and simmer, stirring occasionally, until it has evaporated. Add the milk, stir, and simmer until it has evaporated. Add the pasta sauce and nutmeg, stir, and bring the sauce to a simmer. Season with salt and pepper, if desired, and serve over spaghetti, elbow pasta, or penne.

Let me guess. You’re pregnant and hosting Thanksgiving. Or you’re simply scouring the web for sensible ways to make the holiday table look lavish without having to work or pay for it. Well, BINGO! You’ve arrived at the spot that can save you time and money as you put together the big feast. Following are a few tricks I used when I was pregnant, playing hostess, and looking for the biggest tabletop bang for the least amount of bump bumping.

TABLE LINENS
I don’t have fancy table linens. But I do at Thanksgiving because I RENT them. They’re inexpensive and come nice and ironed, which means everyone gets a pretty cloth napkin without you having to own them or wash and press them after the fact. Totally fine to skip the idea, but it does make a visual difference.

CENTERPIECES

Since you need lots of room at the holiday table and don’t want to block guests views, it’s great to go with a couple of low, tight arrangements. No need to blow the bank, either. The arrangement above is nothing more than flowers from my garden adorned with pretty beads affixed with a sewing pin (see the closeup below). I glamorized the container by wrapping it with a piece of banana leaf from my freezer (for Thai-food cooking purposes; you could also use cloth, gift wrap, or other leaves) tied with raffia (ribbon or twine would also work). Add a few pieces of brightly colored fruit for design flavor and scatter a few small candles and–viola–you’re done with the hardest part.

FANCY NAPKIN PRESENTATION

It doesn’t take much to turn an everyday napkin into a tabletop statement. There are tons of websites offering napkin folding tutorials, including this one.  Scout out your design, fold away, and add a little something decorative to finish it off. The leaves I used were plucked from my driveway.

MOOD LIGHTING

You already know this, but now is a good time to remind you that everything looks better by candlelight. Break out the candles, light the wicks, turn on the music, and you’re good to go.

STOCKING THE TABLE
The secret to enjoying Thanksgiving as a hostess is to put everything out so people can serve themselves. Butter, water, wine, non-alcohol beverages, second helpings, salt and pepper, gravy…everything should be within arms reach of guests so you can get down to gluttony with everyone else. If the table is long, put two of everything out and let folks fend for themselves.

I have very strong opinions about children’s birthday parties: Specifically, there’s no reason to hire pro entertainers, blow bucks on goodie bags, and break the bank on over-the-top festivities–unless you are doing it to please yourself. After all, the kids don’t care. Give them a patch of dirt and a shovel or chase them around the yard while screaming like a fool and they’re happy.

I live in the land of competitive mothers and refuse to follow the trend. For each of Viva’s three birthday parties I’ve invited her friends, made some snacks and a cake, and let the kids loose in the yard. No one has complained that our parties aren’t up to snuff and if they did they would simply be off the guest list next year.

I DO have some ideas on how to make parties run smoothly, and I’ll share those in another post. Bur right now I want to share the one thing I go gaga over each year: making an amazing chocolate birthday cake.

While I think it’s perfectly acceptable to buy or make a simple cake, I happen to love baking an elaborate edible masterpiece for Viva’s birthday. No surprise there. I was an entertaining expert and frequent party-thrower before bearing a babe. It only makes sense that I would parlay my passion into a relevant context.

If you’re idea of fun is spendind a few hours in the kitchen, you truly must try this recipe for the ultimate moist chocolate cake (plus step-by-step instructions on how to make a butterfly shape cake).

I’ve used it two years running–and decorate it based on my girl’s desires–and everyone, parents included, can’t seem to get enough. Incidentally, if you’re pregnant and not yet thinking about festivities, consider this cake a great chocolate craving remedy.

Ultra Moist Chocolate Cake Recipe
This cake rocks because it’s so moist you can make it two days in advance, keep it covered on a counter, and it’ll be amazing when you serve it. (A huge plus if you don’t want to sweat the details the day of your event.) This recipe is for a sheet cake, but you can easily make a round layered cake or any shape you like or make two sheet cakes and stack ‘em for extra height.
32 Servings

4 cups skim milk or low-fat chocolate milk
2 cups butter
10 oz unsweetened good-quality baking chocolate
4 cups sugar
4 cups white flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
4 large eggs, beaten

1. Preheat the oven to 275 degrees.
2. Line 1 half-sheet baking pan with parchment paper and generously butter and dust with cocoa.
3. In a pot over moderate heat warm the milk, butter, chocolate, stirring occasionally until completely combined.
4. Stir in the sugar and transfer to a mixing bowl.
5. Beat in the flour, salt, baking soda, and vanilla.
6. Add the eggs and beat until the batter is smooth.
7. Pour the batter into the prepared pan.
8. Bake for 1 -1/2 hours until the cake pulls away from the sides of the pans and the middles spring back when touched.
9. Cool in the pan, then invert onto a platter. Cool completely before frosting.

Fast Cream Cheese Frosting
I like cream cheese frosting because it’s got a great tang to it and is stupidly easy to make.

1 package Philadelphia cream cheese (I like the flavor of this brand)
1 stick butter, room temperature
1 box powdered sugar
2 teaspoons vanilla

Throw all of the ingredients into a bowl and whip with an electric mixer. Viola!

Cake Decor Notes

1. This cake is REALLY easy to cut with a serrated knife. Before you cut to a custom shape, get a piece of paper that’s the same length and width of the cake and draw the shape you’d like the cake to be. Then cut the paper into the desired shape. Place the cut paper on top of your cake and sprinkle its edges with powdered sugar so you have a stencil and then cut the cake…like this:

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2. After you cut the cake, frost it with a thinned layer of frosting (frosting mixed with milk) and let it harden overnight. Then frost the cake the next day with regular frosting; do this and you won’t battle crumbs in your frosting.

3. Add any decorative embellishments before the cake frosting hardens–right after you frost it. It’s a good idea to draw it first. I freehanded this one and realized it would have come out better if I’d created a visual plan to follow first.

4. If you don’t love the look of your cake, surround it with pretty things. I found my cake looked infinitely better the minute it was surrounded by flowers.

5. Consider other toppings. Candy pieces would be cute. Basic white frosting with more childlike polka dots would have rocked, too. It even looks pretty with a simple outline of a darker frosting. I also initially was going to go with muted colors, but the lady at the cake store discouraged me. I should have gone with my gut; go with yours when you attempt this cake and no matter what it looks like people will love it because it IS that good.

]]> http://therealdealguide.com/recipes/ultra-moist-butterfly-chocolate-cake-recipe/feed 6 http://therealdealguide.com/book-reviews/mama-divas-loves-the-real-deal http://therealdealguide.com/book-reviews/mama-divas-loves-the-real-deal#comments Tue, 21 Oct 2008 18:44:04 +0000 Erika Lenkert http://therealdealguide.com/?p=68

I’m deep into my next book, which features the reality of life as a parent, but am still keeping an eye out for Real Deal Guide to Pregancy book reviews. Today I came across one from Mama Divas, which delighted me because the author, Kristina, clearly got the point of the book and said the following:

“Everything, and I mean everything is touched upon in this little handbook.  It fits nicely in your purse or backpack for easy access when work is slow (which is what I do, sshh) or while you’re waiting in the OB’s office.

The subjects brought up in this book range from your run of the mill prego symptoms, to expecting mama craving recipes, to those sex during pregnancy (and I don’t mean just missionary) questions you might be too embarrassed to ask the doctor or midwife, to maternity clothes shopping tips, to newborn baby care, to those weird lower back pains, to ….well do you see what I mean?…This is probably the first book you should buy when you first get pregnant.”

Click here to read the complete review and drop by again soon. I promise to write more often!

[tags]real deal guide to pregnancy, erika lenkert, book, best, guide[/tags]

Before I was pregnant I was into fast and delicious recipes. Now that I’m a mom I seriously can’t live without them, and this juicy, tasty, lightning-fast preparation is one of my most trusted standbys. No, I don’t really use a brick, though I could. Instead I opt for pressing down the chicken while it’s pan-frying with a heavy pan or pot. Try it for yourself and you’ll see why it totally rocks, especially if you’re a crispy-skin lover. Bonuses: It takes about 12 minutes to cook and is extremely healthy.
Serves 2

2 boneless chicken breasts
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh garlic
1 teaspoon coarse salt
2 teaspoons olive oil

Mix together the rosemary, garlic, and salt and rub it all over the chicken.

In a large saute pan heat the oil over medium-high heat until it is hot but not smoking. Add the chicken, skin-side up, press down with a cast-iron or other heavy pan, and cook with the pan on top of it for 6 minutes.

Flip the chicken so it is skin-side down, press it down with the pot or pan and cook for another 6 minutes. Serve!