Try thinking of labour and delivery as along marathon that you want to fuel your body for. You want to make sure you give your body the food it needs to substance itself for hours. When a women is in labour, her uterus is the largest and hardest working muscle in your body. When it comes to food choices bland but sustaining is a good place to start, it’ll give you a good low release energy kick. Choose foods that go down easy, as well as offer the energy boost you’ll need for those more-challenging delivery moments. Try focusing on High dietary protein, high fibre but low in sugars.
After some research on the type of foods I should be fuelling my body with to help my body to perform well, I found some get muffin recipes that freeze well so they’re easy to have on hand.
Fuel to Go Muffins
- 2 cups multi grain flour
- 1 cup sugar
- 1 tbsp. cinnamon
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup shredded coconut
- ½ cup raisins/dried cranberries/dried blueberries (or any kind of dried fruit (figs,apricots etc) about 1 ½ to 2 cups total
- 2 cups grated carrots
- 1 apple shredded
- 8 oz can crushed pineapple, drained
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 3 eggs
- ⅔ cups olive oil (can also use vegetable oil)
- 1 tsp. vanilla
- Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
- In separate bowl whisk eggs with oil and vanilla.
- Combine this mixture with dry ingredients and blend well. This will be very thick.
- Fill 12 cupcake baking cups heaping full.
- Bake at 350 degrees for 30-40 minutes
Morning Glory Muffins (Carrot, Raisin, Coconut and Pineapple)
- 2 ¼ cups all-purpose flour ( I used 1 cup whole wheat flour and 1 1/4 cups of all- purpose)
- 2/3 cup sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 (8-ounce) can crushed pineapple (including juices)
- 1½ cups shredded carrots (2-3 medium)
- ½ cup raisins
- ½ cup sweetened shredded coconut
- ½ cup walnuts (or pecans)
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, beat together oil, eggs, and pineapple (including pineapple can juices). Stir egg mixture into the flour mixture, just until combined.
- Stir in the carrot, raisins, coconut, and walnuts. Scoop batter into prepared muffin cups.
- Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of a muffin comes out clean.