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BAHC Potlucks:
Jan. 16, 2010 11-1:30pm,
Cindy's House in Berkeley,
3024 B Fulton St.
Feb. 13, 2010 11-2pm at Maria's in San Francisco, 206 27th St.
Free Movie Night at Mojo:
"Laboring Under an Illusion"
Jan. 14th, 2010 7-9pm at More Mojo, 1347 Church St., SF
Free Popcorn!

Nutrition for Pregnancy Weekend Workshop
Prenatal, Preconception, and Postpartum
by Julie Matthews, Certified Nutrition Consultant
January 16th & 17th in SF
See bottom of email for more info

Welcome November Babies:

Estelle Joy, Liya, Hunter Ezekiel, Gabriel Thomas



 Adding Protein to Toddler Dinners

My son Nate doesn't want anything mixed into his pasta like chicken or bacon bits. I'm always looking for ways to feed him protein. Sometimes I use nutritional yeast. But lately, I have been mixing in an egg.

I started off cooking the egg over low heat in the cooked and drained pasta, but it didn't turn out creamy. The egg looked like scrambled eggs.

"What's that?" Nate asked peering into his bowl of pasta.

Now I use the best eggs that I can find, and I just use the hot pasta to cook it, no flame!

  • Pasta
  • 1 egg to 2 cups of dry pasta
  • Cook pasta
  • Drain water
  • Put pasta back into pot
  • Crack egg into hot pasta and stir vigorously to mix
  • Add any sauce to pasta and egg
  • Salt
In rice, I like the scrambled egg texture, and so I think cooking it over heat works.

  • Rice
  • 1 egg to 1 cup cooked rice
  • Cook rice
  • Scoop rice into a fry pan over low heat
  • Crack egg over rice
  • Stir until cooked into the rice, 3-5 minutes
  • Salt
by Thais, HBAC mom

By Kathryn Shedrick

Here's a timesaving recipe that multitasking mamas and papas will appreciate. Often I'm too tired to do much cooking once I've put my daughter Thea (7 months) to bed, so I like to have meals on hand that I can prepare in advance and reheat. Soup is a wonderful option because you can make it in large batches ahead of time and freeze a portion for later.

This time of year I like to make soups with the winter squashes that are abundant in local markets. Loaded with vitamins A and C, potassium and fiber, they provide great nutrition for everyone in the family. The following recipe is perfect for a simple weeknight dinner, but it can be dressed up with the addition of heavy cream just before serving. This more decadent version makes a delicious first course when you're entertaining.

Last time I made this soup, I roasted an extra squash and pureed it for Thea while the other squash was simmering in the chicken broth. If you’re going to make baby food, just be sure to puree it before you puree the soup—that way you don’t have to wash the blender twice! Roasted butternut squash also makes a deliciously sweet and healthy finger food for older infants and toddlers. Just peel and cube a second squash and roast it on another lightly oiled baking sheet, turning once, until caramelized and soft enough to pierce with a fork, 15–20 minutes.

Roasted Winter Squash Soup

Makes 6 servings

  • Olive oil
  • 1 large butternut squash or medium pumpkin (about 3 lbs)
  • 1 medium yellow onion
  • 2 cloves garlic
  • 3 tbsp. unsalted butter
  • 1 tbsp. freshly grated ginger*
  • ¼ tsp. freshly grated nutmeg*
  • 4–6 cups low-sodium chicken broth or vegetable broth
  • Salt and pepper
  • ½ cup heavy cream, optional

Preheat the oven to 400°F.

Lightly brush a baking sheet with olive oil. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves, cut side down, on the baking sheet. Bake the squash until tender when pricked with a fork, 45–60 minutes. Set aside to cool.

Meanwhile, chop the onion and mince the garlic. Melt the butter in a saucepan over medium-low heat until foamy. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and nutmeg and cook until fragrant, about 1 minute. Add 4 cups of the chicken broth and bring to a simmer.

When the squash is cool is enough to handle, scoop the flesh from the skin; discard the skin. Add the squash pulp to the saucepan and simmer for 10 minutes.

Transfer the mixture to a blender or food processor and, working in batches, carefully puree until smooth. Alternatively, puree the mixture with an immersion (wand) blender. Add the remaining chicken broth or water as needed until the soup reaches the desired consistency. Return the mixture to the saucepan. Season with salt and pepper to taste. Cook over moderate heat until hot. If desired, just before serving, stir in the heavy cream and cook until heated through.

*For a spicy southwestern variation, omit the ginger and nutmeg and substitute ½ teaspoon cumin and 1 teaspoon minced chipotles in adobo sauce.

My son turned 18, I have had a baby in the NICU all month and Dina and I went to a wedding in Baja. What do these all have in common? It’s all about love.
    Tyler, my son, was born at home on November 20, 1991. My understanding of birth and motherhood was changed forever on the day. But, oh, the long journey ahead. Although mothering never really ends, I feel that it takes a significant shift at 18 years. I feel that there is an aspect of “childhood” that is over, young adulthood taking it’s place. I have spent so much time pointing him in what I think is the right direction. Now, I simply need to step back and see where he goes.

     Estelle Lebowitz was born on November 5, 2009. In her little life, she has already taught me so much about love and being present. Respiratory distress at birth led to our coming to UCSF where she has been in the NICU all month. She is on the road to recovery, but the journey has been humbling and enlightening. We are forever grateful for her presence and for the incredible care she has received at UCSF. Light a candle for us that she gains weight and comes home soon!

    And last but not least, Kristine Hicks got married!! She is now Kristine Garrity. Dina and I traveled to Todos Santos, in Baja California to the most spectacular wedding ever. Kristine was gorgeous, Chris was a daredevil, the environment was incredible and the company divine. It’s all about love.

    So my message that has come to me this month is loud and clear. Love all you can, we are so lucky to have each other!
Happy Holidays! 

Natasha Weidner (born at home on 5/17/91, client #26) is a freshman at UC Santa Barbara. She has been given the amazing opportunity to travel to Copenhagen this week to observe the UN Conference on Climate Change. At this landmark conference, world leaders will attempt to come up with an international treaty to address the many problems of climate change. Students, NGOs, and activists will also gather in Copenhagen to share their ideas on the issues. For the next few weeks, she'll be publishing a blog called "Natasha in Copenhagen," which you can access at
Go Natasha!

Thank you Pat Marijavi !

Thank you to Pat Marijavi for her many years of dedication to women and babies. Pat retired last month after 30 years as a Labor and Delivery nurse at Kaiser. She also apprenticed with a homebirth practice, Labor of Love for 18 months. Pat has been a tireless advocate for respectful, low-intervention birth in the hospital. We will miss her when we transfer there but wish her the best in a restful and rejuvenating retirement.

Notice to Clients:
If your baby was born in 2009, it is time to send in your cutest photo of your baby for the Welcome card that will go out in early 2010. Send a high res file to

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Contact Info:
Maria Iorillo, Licensed Midwife ~ 415-285-9233 ~
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