Doulas have to be on their game when it comes to self-care.
We wake up in the middle of the night to “the call”, potentially working 24+ hours serving a client. We shove snacks in our mouths here and there during a birth, getting nourishment when we can. And then, the next client may call not long after we’ve gotten home, showered, and tried to rest from the first birth.
While I'm surely not complaining because I am truly passionate about what I am called to do, it can leave me feeling tired, hungry and depleted sometimes. I actually drove one of my dearest doula friends from one hospital to the next as another client went into labor as the first was pushing! She was my doula and is a rock star!
Doulas have to be conscience of our own well-being so we can best serve others.
One of the ways I try to do this is by making healthy choices when it comes to what I eat. I have been incredibly blessed to have been raised by a mother who cooked all of our meals from scratch. She always had dinner ready when Dad got home from work each night, and we sat around the table together, sharing about our day.
As we got older, my sister and I learned to cook by cooking with alongside mom. We honed our skills by tasting along the way and going through the whole process of recipes from start to finish.
Is this soup too acidic, or does it need some lemon juice to perk up the flavor?
What herb, seasoning or taste is missing from this dish?
How do you make this gravy or soup thicker?
I still call my mom (and my sister!) to ask questions, but thankfully, from all the love and knowledge my mom has poured out on me, I have confidence in the kitchen and enjoy preparing yummy meals for my own family. Thank you, Mom!
This salad has been my go to this summer, and it’s super easy!
Summer Green Bean Salad
1 package frozen green beans (fresh is great too, but I love the petite frozen green beans from Aldi’s for convenience)
2 cups chopped fresh tomatoes (I love cherry & grape tomatoes for this recipe, but any fresh tomato will do)
1 small red onion, sliced thin
6 strips of bacon, cut into bite size pieces, cooked, reserving the rendered grease (vegan friends – you can omit the bacon & rendered fat and sub ¼ cup olive oil)
1/3 cup balsamic vinegar
¼ teaspoon: onion powder, garlic powder, & black pepper
Salt to taste
Fresh or dried herbs that are excellent to add when you have them: cilantro, basil or parsley
Garnish with shredded Parmesan or nutritional yeast flakes.
Cook greens beans to package specifications, or fresh green beans until tender. Cook bacon in separate pan. Combine green beans and bacon WITH rendered fat into large bowl. Add tomatoes, onions, seasonings, balsamic (or olive oil if making it vegan). Toss well until coated thoroughly. Serve with garnished Parmesan or nutritional yeast flakes. Enjoy!
This is simple and delicious to take to picnics, potlucks, game nights, tail gates, or as a side dish to your favorite family dinner. I hope your family enjoys it as much as we do! Please feel free to share with someone who you think would love it too.