Today the blog is taking a bit of a turn away from fitness nutrition and seasonal recipes to highlight an important topic that impacts many couples around the world, but doesn’t get enough press. Even if I were not pregnant or trying to become pregnant, I’m excited to share a passion project and recipe from two registered dietitians and friends, Liz Shaw and Sara Haas (Sara is also a chef!).
Liz and Sara have been very open and transparent about their fertility struggles to both raise awareness of how common infertility is and to provide support and resources for those trying to conceive. Liz built the community Bumps to Baby and Sara recently began her own community on Instagram, Hope After Miscarriage. Their new book, Fertility Foods, which contains over 100 nourishing and delicious recipes, begins with an overview of their personal stories that brought them to this passion project.
Before getting into the recipes, which are great for anyone looking to support a healthy body, there is a thorough evidence-based overview of the food groups and nutrients to focus on for those who are getting their body ready for baby.
What’s unfortunate is that so many doctors, OBGYNs and even Fit Bit commercials (thanks for the heads up on this Kim Hoban) focus on body weight alone to improve chances of conception. More often, this focus on weight is for weight loss, too, not weight gain when it may be necessary, but that’s another story I’ll get into with my fitness series in February. When the typical American is trying to lose weight, they aren’t doing it with the help of a registered dietitian, and they wind up depriving their body of critical nutrients not only for fertility, but for a healthful life! While eating enough energy as well as all vitamins and minerals is important before and during pregnancy, Liz and Sara touch upon those of highest concern to those trying to conceive.
Now, the book is not meant to say that by eating those foods and consuming those nutrients *poof* you’re pregnant! But, nutrition is a major factor in maintaining a healthy body and environment for the development of a new life. Consuming nutrient-rich foods while also seeking out the advice of a fertility specialist to look at your personal needs is recommended.
Finally, here is the easiest biscuit recipe you’ll ever find, straight from The Fertility Foods Cookbook itself. While the original recipe calls for whole milk, I with my dairy allergy have made them dairy-free twice. Once I used Forager unsweetened cashew milk and the next time I used Silk unsweetened soy milk. Both were a big success and Tim ate two within 15 minutes of them coming out of the oven.
Do yourself a favor and pick up this fabulous cookbook, or at least make these biscuits for your holiday guests! And for my fitness nutrition plug, these are a fabulous addition to any meal – a veggie omelet for a post-workout breakfast, on the side with a protein rich salad, or to pair with a protein and veggie at dinner.
Whole Wheat Biscuits
This recipe made dairy-free
Makes 10 biscuits
- 2 cups lightly scooped whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons dried thyme
- 3/4 teaspoons salt
- 1 cup unsweetened cashew milk or soy milk
- 1/4 cup vegetable oil (I used avocado oil)
- Preheat oven to 450 degrees.
- In a large mixing bowl, whisk dry ingredients
- In a separate bowl, mix milk and oil, then add at once to the dry ingredients.
- Stir to combine, mixing gently yet quickly, about 20 seconds.
- On a greased baking sheet, drop 10 rounded spoonfuls of dough. Bake 20-22 minutes, until biscuit tops are golden brown.
- Remove from oven and let cool on a wire rack.