I LOVE the tradition of showering new moms with meals, after a babe. It’s a simple, perfect way to support her and her family, in those moments when she needs extra rest and less to think about (food shopping!)…so, when I get the chance to do this for friends, it makes me so happy.
I decided on this seasonal meal because it emphasizes eggplant, which is known to be very good for toning/healing the cervix after birth. It’s hearty while being vegetarian, and is a favorite that can please the hub and kids too.
The side dish is a beet and goat cheese salad, filling and beets are an incredible detox food…giving a gentle cleanse to the organs—so perfect for a pp momma.
And for dessert–a seasonal crisp–light and refreshing…we chose blueberry, you can do peach or any flavor that suits you and the season, and who you’re making it for.
And…adding a loaf of fresh bread and a bottle of wine will make it a treat that truly honors the beautiful mother and her family in this special season.
There are a number of steps to this meal, but if you get into a flow and do all of it in overlapping stages, you can get it all done in the space of a…say…6 month old afternoon nap time 😉
Eggplant Parm
*1-2 medium to large eggplants, organic is best
*1 jar of local marinara sauce
*1 log (10-12oz) of fresh/local mozzarella cheese.
*2-3 eggs (blended in a bowl)
*3/4 c. whole wheat flour, for breading
*olive oil, for medium saucepan, and bottom of the 9×13 dish that you’ll be baking the eggplant parm in.
*Salt & pepper to taste
Blueberry Crisp
*1-2lbs of organic blueberries, seasonal.
*1/2 cup butter (softened)
*3/4 cup oats
*3/4 cup brown sugar–sprinkle 1/4 cup on the fruit and let it sit for 30+ min while you’re doing other things. The other 1/2 cup will be for the blueberry crumble.
Beet, goat cheese and lettuce salad
*1 small log organic goat cheese
*1 container of mixed greens, or 2 heads of lettuce
*3 med beets, roasted, peeled, cooled and chopped (see below).
Serve with balsamic vinegar and olive oil, lightly tossed right before serving.
Throw the beets in the oven at 400 to roast in tinfoil. It will take about 40 min to an hour, depending on how big they are. I had one monster one from the farm, and 2 smaller, so I took them out at different times (poke a knife in to be sure its buttery soft)…then peel the skin off once they cool, chop, and they are ready to go in the salad later on.
Next (while those cook) prep the eggplant parm.
Prep the 9×13 baking dish, and heat the olive oil until hot. Take the medium sliced eggplant and dunk to cover, first in the egg, then in the flour–to bread it. Throw 3-4 into the sizzling oil at a time, and cook until slightly brown on one side, then flip. Note, depending on how thick you cut, and their pan cook time, they may not be fully tender in the middle. That’s ok, because you bake them with the sauce and they full cook at that point.
Once you’ve arranged these eggplants in a single layer (usually 6 for me, when using the 9×13)…then we go to the sauce and cheese layers. Dump some sauce to cover, and throw a slice of mozzeralla on each eggplant slice–very satisfying to the organized mind 😉
Complete these steps until you have 2-3 layers, with the sauce and mozzarella on top. Then you can put it aside, to have the baking take place at the new momma’s home (so it’s hot and fresh) or, bake it at your place to simplify things for her. 350 oven for 20-30 min, until you see it bubbling well. (Note, can be baked in conjunction with the crisp…efficiency!)
Finish assembling crisp (fruit with sugar has been sitting), use a pastry cutter to cut in butter, oats, and brown sugar. This is gluten free, and OH SO good. Then crumble the oat mixture on the fruit, and let it sit…again, either bake at home and bring warm, or pop it into the oven at her place so that the smells of baking dinner and dessert are part of the experience.
As a health coach, food is definitely a love language for me, and I love supporting moms (and being supported!) during postpartum, a time of special attention, love and rest for mommas who are doing so much work in healing and feeding, loving on their babies.
I hope you enjoy this and let me know what you think–if you’re bringing it to a friend, be sure to make double so you feed your own family too 🙂 And if you’re a new mom, send this link to someone who will be happy to make it for you!
With love,
maddy
Check out my posts on postpartum nutrition, healing and reflections after my 4th (born January 2019)
Currently postpartum? I made a special stretching series that helps us focus on loving & honoring the postpartum body, while building new layers of strength and body image.
I started a postpartum community on FB a few years back, it’s been a wonderful community, chatting all things thriving in postpartum (and that could be 3 weeks or 6 years after baby).
And…let’s connect on instagram! I’m @maddypidel.