Category Archives: Nutrition

It Is, In Fact, All Good

I’ve been reading Gwyneth Paltrow’s blog GOOP since its inception in 2008. I’ve always enjoyed reading about some of the places I traveled pre-children and I love checking out her latest fashion picks. All the recipes I’ve tried have been delicious too.

When her most recent cookbook was released, It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great there were lots of negative reviews, and plenty of mom blogs were very critical of it. I heard it described as Marie Antoinette-ish as in “let them eat cake.”

I wasn’t sure I wanted another cookbook, as I develop a lot of my own recipes and have been in a good rhythm with my meal planning. But one review put me over the edge and I knew I had to check it out.

During nap time on the day I received it, I read the whole book cover to cover.

The photographs are beautiful, and her personal anecdotes are relatable and authentic.
And from some of the critical reviews I read, I was expecting all kinds of crazy unattainable ingredients, which is not the case at all. I already use everything in these recipes…things like quinoa, honey, sesame seeds, sweet potato, ground chicken, kale, avocado…what’s not to like?

The recipes are quite easy to make and everything has turned out delicious- the biggest test for me is whether or not my kids will eat the dishes in the cook book.

After a long walk last night we came home later than usual and I realized I did not have dinner prepped. In fact I didn’t even know what i was going to make.

We had just picked up some leeks and basil from the farmer’s market, and I had some cod fillets in the refrigerator. I made gluten free fish fingers, roasted leeks and pasta with fresh basil pesto. In 30 minutes dinner was on they table.

I must admit- I had a hard time not gloating over how fabulous everything tasted. But the pesto was amazing. And so were the fish fingers. And when was the last time you saw a 4 or 1 and a half year old eat leeks? That’s what I thought. The kids gobbled everything up.

I have also tried the pumpkin pie shake as an afternoon snack, and it was a huge success. The meatballs and sesame carrots sticks were another dinner favorite.

Again, I base everything on how readily my two small boys will eat what I serve. When it comes to the recipes in Gwyneth’s new cookbook, they have liked everything.

Why yes, It’s All Good.

Sambazon Juice and Smoothie Review and Giveaway

I’ve been a fan of Samabazon‘s variety of juices for years. My husband and I met the founders of the company in New York City a few years ago, and they were genuinely passionate about their product.

Sambazon is both Organic and Fair Trade certified, supporting two million acres of the Amazon Rainforest and over 10,000 family farmers. This company is truly dedicated to bringing the next level of nutrition to the world while supporting the environmental
and social well-being of the Brazilian Amazon and its people.

They recently released a new line of smoothies, and Green Moms Meet sent me some for review.

I tried the energy, the blended breakfast, and the super greens with kale and ginger.

I definitely had more energy after drinking that smoothie- something that is always appreciated by a mom of young kids. The super greens with kale and ginger was tasty with just the right amount of gingery kick, and I always feel great about consuming kale in any form. The blended breakfast was filling and enjoyed by my husband and both of my boys. Drinking a sweet purple drink always makes them happy, and of course I’m happy because it’s full of antioxidants, omega 3s, and organic superfoods!

The bottom line? They are all delicious! And really my biggest test is whether or not my kids will drink them.

I look forward to trying the chocolate almond and coconut protein smoothie!

Here are some facts about the company:
• Sambazon juices and smoothies are made with the finest organic Amazon SuperfoodsTM on the planet such as Açaí [Ah-sigh-ee], Acerola [Ah-sir-o-la], and Yerba Mate [Yur-ba Mah-tay].
• Their juices and smoothies are available in ten different delicious flavor varieties, and packed with antioxidants and healthy omega 3-6-9s.
• All Sambazon Superfood juices are NON-GMO, USDA organic, vegan, gluten-free, and provide whole food nutrition.

Available in a range of functional flavors providing a variety of health benefits
• Açaí/Antioxidant: This Original Amazon superfood juice is bursting with powerful antioxidants and healthy omegas. It’s a delicious way to combat free radicals and comes in two flavors: Original or Açaí+Blueberry+Pomegranate.
• Energy: This potent blend of Açaí berries, Yerba Mate, and Guarana delivers a whole food experience that boosts the body and mind the way nature intended. Energy is available in two flavors: A rich berry superfood juice blend with 50mg of organic caffeine per bottle, and a new Mocha Java superfood smoothie with 80mg of organic caffeine from fair trade coffee beans, plus a hint of chocolate.
• Protein: These indulgent smoothies are packed with 10g of organic vegan whole food protein per bottle (which helps to build lean muscle) and healthy omegas to keep you full longer. It comes in three yummy flavors: Açaí berry + Vanilla; Açaí berry + Chocolate; Chocolate + Almond + Coconut milk
• Supergreens with Kale + Ginger: This is a potent blend of Açaí berries, a powerful new blend of six varieties, plus a hint of ginger. It delivers around two servings of whole fruits and veggies, without added sugar.
• Blended Breakfast: This is the first beverage to combine whole fruit with ancient grains (like quinoa and amaranth), chia, and Organic/Non-GMO verified soymilk for a smoothie that sustains and nourishes. This delicious strawberry-banana blend is also a good source of fiber (7g per bottle).

Samabazon has agreed to give one reader of Integrative Mom three free product vouchers, plus a wooden bowl and spoon valued at $45. Open to U.S. residents only.

To enter please leave a comment on this post! I will choose a winner using on June 10th, 2013.

For extra entries:
Like Integrative Mom on Facebook (then leave another comment on this post telling me you did)
Follow Integrative Mom on Twitter (then leave another comment on this post telling me you did)
Like Sambazon on Facebook (then leave another comment on this post telling me you did)

Good Luck!


• Disclaimer: I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetSM blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product.

Drinking Tea May Increase Fertility

A fact that was discovered 15 years ago by researchers at the Kaiser Permanente Medical Care Program of Northern California in Oakland hasn’t received enough attention.

Women who drink more than one-half cup of caffeinated tea every day may actually increase their odds of conceiving, according to findings published in the American Journal of Public Health.

“The study of 210 women who were trying to conceive found that those who drank as little as half a cup of caffeinated tea each day were twice as likely to become pregnant as women who did not drink tea.

Polyphenolic compounds in tea may promote fertility by inhibiting chromosomal abnormalities, thereby decreasing the number of nonviable embryos, suggested the researchers, led by Bette Caan, Dr.P.H.

And hypoxanthine, another chemical in tea, might be the primary component of follicular fluid contributing to maturation and fertilizability of oocytes.”

In other words, antioxidants in tea may destroy damaged eggs, so only healthy ones are released upon ovulation. AND, another component of tea helps the egg to mature and increases the odds of fertilization.

These facts are fascinating and great news for tea drinkers!



How to Freeze Cooked Beans

How To Freeze Cooked Beans

A 15 ounce can of beans is about 1 and 2/3 cup of cooked beans. So to freeze leftover cooked beans, fill separate mason jars with 1 and 2/3 cups beans and cover with water. Make sure to leave about 2 inches of space on top for the liquid to expand. Carefully place jars in the freezer (without the lids) and they’ll keep for up to 6 months!

Next time you know you’ll be using a recipe that calls for a can of beans, thaw your jar and voila! Just as easy as popping open a can.

Ok fine- no where near as easy, but so much better for you since they are truly BPA-free

How to Cook Dried Beans

Since beans have been on the brain, I’ve been thinking a lot about why I’ve gone to great lengths to find the best alternative to BPA infested canned varieties,  and haven’t given any thought to cooking my own.

Here are the reasons.

In the past when I have cooked dried beans it has been such an ordeal- first to soak, then cook them for hours, only to use a cup of them and then guiltily throw the rest away a week later because I don’t know how long they can last in the refrigerator.  Canned beans are just so convenient!

The vast difference in cost between organic dried bulk section beans and organic canned or tetrapak’d beans has not bothered me enough to make the switch, but the cost of BPA in my blood stream, breast milk, and babies’ bodies has finally pushed me over the edge.

So I did some research ( ok, a lot of research) on the best way to cook beans from scratch. Then I tried different methods and used the beans in favorite recipes and guess what? It’s super easy to cook and store dried beans so you’ll always have some conveniently on hand.

How To Cook Dried Beans:

First, you have to soak them. Soaking beans minimizes the sugars that cause gas, and also allows for shorter cooking times, which preserves nutrients.

Soaking dried beans

  1. Pour cold water over the beans to cover.
  2. Soak beans for 8 hours or overnight.
  3. Drain beans, discard soak water and rinse with fresh, cool water.
    (Cold water starts the re hydration process slowly so beans will appear wrinkled after soaking.)

After soaking, time to cook!

  • Examine the beans and throw away any that are discolored or shriveled.
  • Rinse the beans with water and then drain the water.
  • Put the beans in a large pot and add fresh water until it covers them with 2 to 3 inches.
  • Heat beans and water to boiling, then turn the heat to LOW and cover the pot. Check occasionally to see if you need to add more water during cooking.
  • When the beans are tender but firm, they’re ready to eat!
  • Different bean varieties require different cooking times, but it’s usually about 1-2 hours.

Cook too many beans? Come back tomorrow for directions on Freezing Cooked Beans!