Posts Tagged ‘Michelle Marinis’

The Un-Shower

un-shower

Article & Photo courtesy of Well Rounded NY

Why not throw a baby shower your friends actually want to come to?

Fact: Every time any person under 70 gets an invitation to a baby shower, she rolls her eyes and tries to think of ways to get out of it. Yes, every time. And she will for yours too. Between the wishing well, those embarrassing shower games, and the sitting around for 2 hours while the mama-to-be opens each and every last gift from each and every last co-worker’s cousin’s daughter, you can’t blame her for wanting to jump out of her skin.

But wait! You don’t have to have one of those showers! For this last big hoorah before baby arrives, why not throw a party that everyone — including you — will want to attend? Here’s a few ideas for a great “Un-Shower” that will have all the girls you know praying for an invitation:

Terrarium-Making: Flower workshops are sooo last year. For a new twist on the classic, bring your group to Twig Terrariums where you can all create customized little green worlds filled with the hilarious miniature figurines the Gowanus shop is known for. $150/person for two-hour private workshops. Groups larger than 20 get discounted rates.

Makeup Workshop: The first night out after baby comes is worth putting on your “going out” face, so perfect your “hot mama” look now with a group of friends at a Jessa Blades makeup workshop. The Brooklyn-based makeup artist, natural beauty expert and herbalist offers regular workshops around the country, but will also put together an event for a small group.

DIY Spa Products: For a celebration centered around that beautiful body of yours, a DIY spa product party in your living room (or someone else’s) may be the way to go. The Good Home Company founder and CEO Christine Dimmick will help you create body lotion, massage oil, foot scrub, bubble bath or shower gel, all from natural ingredients that you can feel “Good” about. Prices start at $1,200. Email [email protected] for more info.

Tie-Dye Party: There’s no better baby onesie than a tie-dyed baby onesie. Unless that baby onesie is tie-dyed by YOU! We’re lucky enough to have tie-dye guru Shabd Simon-Alexander in our own great city, so take advantage, ladies! For a private workshop safe for pregnancy, Shabd can pre-mix dyes, then come teach you and your friends some cool tying techniques and guide you through some dipping and dripping. For those afraid of messes, she’ll keep the buckets at home and finish off your creations herself. Email [email protected] for group pricing.

Cooking Class: If you’re a domestic at heart, or just love to eat, a cooking class could be the un-shower of your dreams. Michelle Marinis, founder of Petit Organics and healthy-eating website Silver Spoon (coming soon!), offers private in-home cooking lessons for groups. For a mama-to-be, she can focus on nutritional prenatal recipes, but your non-pregnant friends shouldn’t fret — for a little extra, she’ll bring over a case of wine to really get that party started. Prices start at $800 for 2 hours. Email [email protected] for details.

Crafting Workshop: Whether you want to learn to sew, feel an urge to knit using your arms, or have another creative endeavor in mind, the Brooklyn Craft Company can come up with the DIY party of your dreams. Private events at this Greenpoint studio are suitable for any skill level, and can also include food and beverages. If WE were planning an un-shower, we’d choose the Catlady Craft Night (cat nail art, anyone?) but maybe that’s just us.

This article is by Jessica Pallay, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Freezer Friendly: Meal Planning Ahead of Delivery

Freezer Friendly Meals

 

 

 

 

 

 

 

 

 

 

 

 

Article & Photo Courtesy of Well Rounded NY.

Petit Organics founder Michelle Marinis shows us that with a little planning, meal time can be a breeze…even with a newborn.

You’ll hear close to a million pieces of advice throughout your pregnancy — you’ve probably heard more than enough already. One of the best bits of advice I received was to meal plan in advance of your delivery. When your little bundle of joy arrives, chaos will quickly follow. Your schedule no longer belongs to you, but rather revolves around a teeny tiny hungry, sleepy, poopy munchkin. Leisurely preparing your meals whenever you feel like it will be a thing of the past.

Freezing is a great make-ahead strategy and some recipes freeze better than others. Try to prepare your freezer-friendly meals at least two weeks in advance of your due date in case you have an early arrival. I recommend you double or triple the recipes and separate them out so you’ll instantly have three meals covered. One less thing on your “to do” list when you are sleep deprived can be incredibly helpful. Be sure to label and date each before you put them in the freezer.

Read on for my top three recipes for freezing. All recipes below will safely keep in your freezer for up to three months. Enjoy!

VEGETABLE CHILI

Ingredients:
· 1 tablespoon extra virgin olive oil
· 1 red bell pepper, seeded and diced
· 1 orange bell pepper, seeded and diced
· 1 medium red onion, diced
· 3 cloves garlic, minced
· 2 cups fresh or frozen corn
· 2 cups kidney beans (or one can, drained and rinsed)
· 2 cups black beans (or one can, drained and rinsed)
· 2 cups pinto beans (or one can, drained and rinsed)
· 1 cup low-sodium vegetable broth
· 1 large (28 oz) can crushed tomatoes
· 1 tablespoon cumin
· 1 teaspoon coriander
· 1/4 teaspoon chili powder
· 1/8 teaspoon cayenne pepper (optional if you prefer less spice)
· ½ teaspoon sea salt
· Black pepper and paprika to taste

Preparation: In a large pot over low to medium heat, add the first five ingredients and sauté for 4 minutes. Next, add the remaining ingredients, stir to combine and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 30 minutes. Remove pot from heat and allow to cool, stirring occasionally to release more heat. Once the soup is room temperature, it is ready to be packaged for the freezer. You can use freezer-safe Ziploc bags that take up less freezer space when frozen flat. I personally prefer sturdy food storage containers with tight-fitting lids to minimize the chance for leaks and prevent the transfer of smell to other foods in your freezer. Label with the date and contents, and place in your freezer.

To reheat: The night before you plan to serve the soup, move it from the freezer to the refrigerator overnight. Thirty minutes prior to serving, place in a large pot over low to medium heat. Heat through stirring occasionally until the desired temperature is reached.

SWEET POTATO, BLACK BEAN & KALE ENCHILADAS

Ingredients:
· 1 tablespoon extra-virgin olive oil
· 1 poblano pepper, seeded and diced
· 1 clove garlic, minced
· 1 medium sweet onion, diced
· 3 kale leaves, stems removed and chopped in 1” sections
· 1 tablespoon water
· 1 large sweet potato, baked and mashed or pureed
· 2 cups black beans (or one can, drained and rinsed)
· 1 teaspoon cumin
· ½ teaspoon sea salt
· 3 grinds freshly cracked black pepper
· 10 non-GMO corn tortillas

Preparation:
In a skillet over low to medium heat, add the extra-virgin olive oil and poblano pepper. Sauté 5 minutes then add the garlic and onion. Sauté 5 more minutes. Remove from skillet and place in a large mixing bowl. Next, add the water to the same skillet over low to medium heat. When the water begins to sizzle, add the kale and sauté until just wilted (approximately 1-2 minutes). Strain off the water and add only the kale to the mixing bowl. Add the sweet potato, black beans, cumin, salt and pepper to the mixing bowl. Using a wooden spoon, stir to combine. One at a time, place the black bean, sweet potato and kale filling into a corn tortilla. Wrap and place in a freezer and oven-safe baking dish. Repeat until the dish is filled. Cover the enchiladas with moisture and vapor-proof material such as freezer paper, heavy foil, plastic wrap or a tight-fitting lid. Fix tape around the edges to make a tight seal. Label and date the contents and place in freezer.

To reheat: Place uncovered in a 400 degrees F until heated through (approximately 1- 1 ½ hours).

PASTA WITH HOMEMADE MARINARA SAUCE

Ingredients:
· 10-14 Roma tomatoes
· 1 tablespoon extra-virgin olive oil
· 1 small onion, diced
· 2 cloves garlic, minced over low to medium heat. Heat through stirring occasionally until the desired temperature is reached.

· ½ teaspoon dried oregano

· Sea salt and freshly cracked black pepper to taste

Preparation: Preheat your oven to 300 degrees F. Line a baking sheet with foil and place a cooling rack on top of the pan. Slice each Roma tomato lengthwise and place cut side up on the rack. Roast the tomatoes in the oven for at least 2 but no more than 3 hours. Remove from oven and allow to cool. In a large pot over low to medium heat, sauté the onions and garlic in the olive oil for 3 minutes, stirring occasionally. Turn the heat to low and add the tomatoes, oregano, sea salt and pepper. Using an immersion blender, blend through until you reach your desired sauce consistency.

You can stop here by simply freezing the marinara sauce and cook the pasta just before mealtime or you can prepare your pasta of choice (I love buckwheat for the added protein) and add it into the sauce prior to freezing. If you are freezing the pasta with the sauce, only cook it to al dente. As the pasta is reheated, it will cook just a bit more and you don’t want overcooked, mushy pasta.

To reheat: The night before you plan to serve the pasta, move it from the freezer to the refrigerator overnight. 30 minutes prior to serving, place in a large pot.

Bon appétit to you and your bébés!

This article is by Michelle Marinis courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Raised in Texas with a down home Southern upbringing, Michelle Muller-Marinis grew up with a passion for food and cooking. After moving to NYC and beginning a family of her own, Michelle realized the importance of fresh, healthy baby food – she discovered her little ones were always happiest with a spoonful of homemade food in their mouths! She is the founder of Petit Organics and an NYC mom of three boys, Pearce, Rylan and Brandt. You can find Michelle on Facebook, Twitter, Instagram and Petit Organics on Facebook, Twitter, Instagram, and Pinterest.

The Cure

Treat Ailment with Foods at Home

 

 

 

 

 

 

 

 

 

 

 

 

Article & Photo Courtesy of Well Rounded NY.

Michelle Marinis of Petit Organics shows us how to treat 5 pregnancy ailments naturally with food.

Reflecting on my three pregnancies, I have many wonderful memories. It seems that everyone is always happy to see a pregnant woman and offer advice, hold doors and generally complement everything about you and your growing belly. However, for every new mom-to-be there are side effects that are not the most pleasant to endure. The good news is that most of them can be treated naturally, simply by basic diet adjustments. Read on to learn more about five of the most common pregnancy ailments that can be easily prevented by or treated with food.

INDIGESTION & HEARTBURN
Heartburn is crippling, particularly during the final trimester. During my first pregnancy, I had indigestion on a level I never thought possible. It was near impossible to sleep at night. Desperate for advice, I spoke to a friend who already had two children. She mentioned that she ate through a roll of Tums about every three days with both pregnancies. I beelined it to the closest pharmacy to pick some up. When I flipped the package over, I read the ingredient list: calcium carbonate, maltodextrin, polyethylene glycol, talc, powdered cellulose, natural and artificial flavor, mineral oil. Not to mention the warning: “Do not use more than two weeks straight.” Hmm…it was hardly anything I would want to consume, let alone force upon my fragile unborn child. So I set out to find a cure through whole foods. After a few days of research, I happened upon ginger root. I found that steeping pureed ginger in hot or warm water twice a day (morning and immediately before bed) literally cured my heartburn! If the spicy ginger flavor is a little too overpowering, you can use honey or coconut nectar to sweeten it up a little.

Ginger Root Tea

Ingredients: 1 ginger root, warm water & honey or coconut nectar
Preparation: Peel and thoroughly wash the ginger root under cold water to remove all potential dirt. Chop the ginger into ½” in pieces. Place the ginger in your food processor or blender. Process for 5 minutes until a creamy paste forms. Add 1 tablespoon of the ginger root paste to hot or warm water and allow it to steep 5 minutes before consuming. Add honey or coconut nectar if a sweeter taste is desired. Enjoy!

LEG & FEET CRAMPING
Charlie Horses! Is there anything worse than getting shocked awake by lightening bolt cramps from your toes all the way up your legs? Only labor pains can top these bad boys. So, let’s talk about how to keep them from popping up during your pregnancy… potassium! A potassium-rich diet will help prevent those pesky spasms. Potassium works with sodium to control the fluid balance in your body, and they have to be in the right proportions to each other in order to work effectively. Below are some simple steps you can take everyday to boost your potassium levels.

1. Drink coconut water. Not only does staying hydrated prevent cramping, but also the extra-high concentration of potassium in coconut water will keep cramps at bay.

2. Eat more stone fruits. Did you know that apricots have over 20 percent of your recommended daily value of potassium? Other stone fruits such as peaches, plums and nectarines, are almost as potassium dense. This includes dried stone fruit as well, so keep a few bags of dried apricots in your purse or at work for snack time.
3. Include a serving or two of salmon in your diet each week. Salmon has about 20 percent of your recommended daily value in each serving.

INSOMNIA
When you are pregnant, exhausted and can’t fall asleep, it may feel like your world is falling apart. Growing mommies (and babies) need their rest, and insomnia is no joke. Try eating tart cherries or drinking cherry juice about an hour before bedtime. They are among the food sources richest in melatonin, the same sleep-inducing hormone that is produced by the pineal gland in the brain. A study in Journal of Clinical Endocrinology & Metabolism found that small doses of melatonin (about 0.3 milligrams) helped insomniacs get a better night’s sleep. One cup of tart cherry juice, or about 4 tablespoons of dried tart cherries, contains roughly the same amount. Sweet cherries also contain melatonin but not as much. If the tart flavor is a bit much for you, try mixing pineapple juice with the cherry juice to even out the flavor. Sweet dreams!

CONSTIPATION
This is a pregnancy side effect that no one is actually fond of speaking about, but the unfortunate truth is that it happens to all of us at some point when pregnant. It is critical not only for your growing baby’s health but also for your own comfort that you maintain a fiber-rich diet throughout your pregnancy. So what foods are rich in fiber? Any type of bean or pea is a great, lean source of fiber. Navy and white beans have the highest fiber content of any food. One cup of cooked navy or white beans has a whopping 19 grams of fiber, or 82 percent of your recommended daily value. Another great option is including chia seeds in your diet. Two tablespoons of raw chia seeds added to your daily diet will offer 10 grams (or 40 percent DV) of fiber. Below you’ll find a chia seed pudding recipe that is a perfect breakfast for healthy mamas.

Chia Seed Pudding
Ingredients: 3 tablespoons raw chia seeds & 1 cup warm water
Preparation: Whisk together the chia seeds and water in a bowl and let stand for 10 minutes while the seeds “gel,” forming a pudding or tapioca consistency and voila: breakfast! If you’d like a little more flavor (like me!), just add half of a sliced banana, 1 teaspoon honey and a few dashes of cinnamon. The pudding can keep in an airtight container in your refrigerator for up to 10 days so double or triple the recipe and you will always have pudding ready to go.

ITCHY SKIN
Dry, itchy skin seems like a rite of passage with pregnancy. But it doesn’t need to be. There are two ways you can battle this pregnancy challenge: moisturizing from the inside and moisturizing from the outside. Read on for a few easy peasy suggestions.

Moisturize from the inside out:
1. Itchy skin during pregnancy is caused 99 percent of the time by dehydration. One of the best things you can do is drink water, water and more water. There is even an app for that!
2. Eat more avocados. Avocados are Mother Nature’s remedy for dry skin. They are rich in Vitamins A, D and E — all of which help keep skin smooth, hydrated and itch-free. Try to eat half an avocado each day (or every other day) to help keep skin smooth, moisturized and balanced.

Moisturize from the outside in:
1. Take an oat bath! Oats have been used for centuries to treat dry skin but only recently have we discovered that it can keep the itch at bay too. Simply grind 1 cup of oats in your bathtub as the water fills then soak for at least 15 minutes.
2. Use olive oil in place of your regular lotion. Often times our lotions are secretly hiding very harsh ingredients and chemicals. Shockingly 80 percent of lotions sold in the U.S. contain alcohol – hardly what sensitive, itchy skin needs. Try using olive oil instead. It is extremely high in Vitamins A & E. Olive oil is best absorbed by damp skin so try to use it immediately after a bath or shower to optimize its benefits.

“The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.” –Thomas Edison

This article is by Michelle Marinis courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.

Raised in Texas with a down home Southern upbringing, Michelle Muller-Marinis grew up with a passion for food and cooking. After moving to NYC and beginning a family of her own, Michelle realized the importance of fresh, healthy baby food – she discovered her little ones were always happiest with a spoonful of homemade food in their mouths! She is the founder of Petit Organics and an NYC mom of three boys, Pearce, Rylan and Brandt. You can find Michelle on Facebook, Twitter, Instagram and Petit Organics on Facebook, Twitter, Instagram, and Pinterest.