Spicy Ginger & Coconut Water Mocktail

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We asked our newest FPC instructor, health coach and co-founder of Market.Kitchen.Table, Amanda Schoppe, “What would you serve up at a 1st birthday party to impress a room full of new mom friends?”

This Spicy Ginger & Coconut Water Mocktail was her answer!

Makes 4 Mocktails:

Ingredients:

  • 2 - 2inch pieces of Fresh Ginger - thinly sliced

  • 2 tsp Ground turmeric

  • Pinch of ground cayenne 

  • 2 Cups Water ( For boiling ginger tea)

  • 3 Cups Organic Coconut Water (We like Harmless Harvest)

  • 1 tbsp Organic Maple Syrup

  • Juice of 2 Lemons

  • 4 small pieces of candied ginger for garnish

Directions:

  • Place water, ginger and spices in a sauce pot and bring to a boil then turn down to a simmer and steep for 8 minutes. 

  • Mean while combine Coconut Water, maple  lemon juice and store in fridge

  • Turn off heat on stove and once mixture cools to room temp place in a glass container and place in fridge. 

  • Once you are ready to serve combine coconut water and spicy ginger tea and pour into 4 glasses over ice. Garnish with a candied ginger piece and lemon slice. 

Enjoy!!

Watermelon & Mint "Steak" Salad

Contributed by Pre/Postnatal Health Coach, Nisha Malani

Contributed by Pre/Postnatal Health Coach, Nisha Malani

It’s safe to say we all love to eat. Pregnant or not, it’s important that sitting down at the table is an enjoyable, satisfying experience. Otherwise we leave feeling unfulfilled and find ourselves looking to snack on unhealthy comfort foods (*cough* cheese). During pregnancy, what you eat actually shapes your baby’s preferences and tastes, so it’s important to choose nutrient-dense foods. Instead of using the old adage “eating for two” as an excuse to eat twice as much, use it as a reminder to think twice about what you choose to eat.

In the final days of this heatwave we call summer, it’s good to have nutritious, satisfying, and impressive (hello, unexpected guests!) recipes on-hand. This simple yet beautifully sweet & savory recipe is an absolute stunner – for both the eyes and the palate.

Watermelon & Mint “Steak” Salad  

Serving size: 6-8 for medium-sized watermelon 

Ingredients: 

  • 1 Whole Seedless Watermelon (approx. 6-8 rings once sliced with rind on)

  • ½ cup Organic Pasteurized Feta Cheese

  • 2 Tbsp Chopped Mint

  • ½ cup Diced Pistachios

  • Salt

  • Pepper

  • Olive Oil

Instructions (This is a dish worth presenting individually! Your guest will truly be impressed): 

  1. Slice Watermelon in 1-inch rings (keeping rind on)

  2. Sprinkle Salt & Pepper to taste

  3. Top with Diced Pistachios, roughly chopped Mint & Crumbled Feta

  4. Drizzle with Olive Oil

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Our Top Five Neighborhood Dining Spots

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So you made it to FPC for your evening workout, now where do you go for dinner after? Don’t worry girl, we did all the research for you (with pleasure) and here are our top five picks.

Delicatessen. We recently discovered their vegan Brussels sprouts Caesar salad and now we are obsessed. They also have insane mac’n’cheese options as well as a wonderful selection of mocktails! 54 Prince Street.

Sant Ambroeus SoHo. Not going to lie but we totally come here mostly for the coolness factor. However, do you like real, quality Northern Italian food? Yes? Well, so do we! Last time we ordered the mushroom tagliatelle "Tagliatella Funghi" and a side of sautéed spinach (amazing source of iron and folic acid) and it was heaven on a plate. Reservations are highly recommended. 265 Lafayette Street. 

B&B (Burger & Barrel). We totally understand and respect that not everyone is vegetarian or vegan and if you are a carnivore we highly recommend a date night at Burger & Barrel, just a couple of short blocks from the studio. Come for a post-work class at FPC and then tell your hubby to meet you for a meal at this cozy spot after; he definitely won't mind. 25 W Houston Street

Mercer Kitchen. Great people (celebrity!) watching and Jean-Georges award winning food. 99 Prince Street. 

Antique Garage SoHo. Welcome to the Turkish food Mecca. Incredible ambiance and insanely delicious little mezzes (essentially Turkish tapas) that are ideal for sharing. Bring your best friend to class and then go here for a ladies’ night. Vegetarian and vegan friendly. 41 Mercer Street

Avocado Kale Pesto

Our recipe this week comes from our favorite pre/postnatal certified health coach, Carolyn Tallents of CLT Wellness.  If you missed her "Total Nutrition for Pregnancy" workshop last week, you'll have to use this recipe to hold you over until we get her back into the studio! 


Avocado Kale Pesto

Confession: there are few things I love more than pesto. It started when I was pregnant and I now put it on pretty much anything from noodles and zoodles to sandwiches and salads. However, like most things that taste amazing, a pre-made pesto from a packet, jar or restaurant is often filled with additives, preservatives and other weird things you can’t pronounce. And since pesto is usually heavy on the oil, your daily caloric intake can be surpassed with just one large portion.

In order to be able to eat pesto multiple times per week and still feel like I was doing my body and my baby good, I created a version that is high in healthy fats, folate and iron. The best part is you can add it to other dishes or eat it as a dip with veggies or whole grain crackers. One of my ways to eat it is to saute zoodles with cherry tomatoes, sun-dried tomatoes, chickpeas and black olives and add in the avocado kale pesto. I usually add in chicken but it’s also great with salmon, tofu or quinoa for a vegetarian option.

 

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Ingredients for 2 servings:

  • 1 large avocado or 2 small
  • 1 cup of fresh basil
  • 1.5 cups of kale leaves
  • ¼  cup chopped walnuts
  • ¼ cup olive oil
  • 1 or 2 lemons
  • 2 garlic cloves
  • Salt
  • 2-3 tbs of water
  • ¼ cup plain greek yogurt (optional for a more creamy texture)

Instructions:

Add the avocado, basil, kale, walnuts, olive oil, lemon juice and garlic to a food processor or blender with a pinch of salt and blend until smooth. Add in the water as needed to create the consistency you’re looking for - thicker for a dip, thinner for a sauce.

Make your Own Location Cookies

Lactation cookies are at the top of every new mom's snack list.  Whether your are breastfeeding or not, they are they are great to store for a few days in the fridge and grab when you are starving and feeding a hungry babe in the middle of the night.  Here's a simple recipe to make your own! We also like to mix and match the ingredients depending on what we have on hand.  Feel free to experiment. They are hard to mess up.  

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Lactation Support Cookies

Dry Ingredients:

  • 2 Cups Whole Wheat Flour
  • 1 Cup Oats
  • 1/2 Cup Ground Flax Seeds
  • 1/2 Cup Nutritional Yeast
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 Cup of Raw Coconut Flakes (optional)

Wet Ingredients:

  • 1 Cup Butter (softened) 
  • 1 Cup of Natural Sweetener.  We love to do 3/4 Cup Honey + 1/4 Cup of Maple Syrup
  • 1 tsp Vanilla
  • 2 Organic Eggs
  • 2 Cups Dark Chocolate Chips or Cacao Nibs
  • 1 Cup Walnuts 

Directions:

Preheat oven to 350 degrees.  In a medium bowl, mix all the dry ingredients.  In a large bowl, mix all the wet ingredients.   Combine the dry into the wet ingredients and mix well.  Scoop out heaping spoonfuls onto a cookie sheet and bake in the oven for 10-minutes, or until golden brown.  

Our Favorite Holiday Mocktails

Does the holiday fun have to stop just because you are pregnant? We think not. Here are some mocktail recipes to get you through the last few weeks of the holiday season. 

 

 SPARKLING BERRY AND POMEGRANATE MOCKTAIL from Casa De Crews

Ingredients

  • 2- 12 oz cans DASANI® Sparkling Berry, chilled
  • 4 oz. pomegranate juice, fresh
  • Cranberries, for garnish
  • Sprig of thyme, for garnish

Instructions

  1. To a highball glass, add ½ serving of DASANI® Sparkling Berry, 1 oz pomegranate juice, and 2-3 cranberries.
  2. Top with 1-2 sprigs of thyme for garnish. Will make four mocktails.
  3. Enjoy!

 

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FRENCH 75 MOCKTAIL from Always Order Dessert

Ingredients

  • 2 cups ice
  • 3 ounces fresh lemon juice
  • 4 dashes lemon or orange bitters
  • 2 (6-8oz) bottles premium tonic water (such as Fever Tree or Q Tonic)
  • 2 rock candy swizzle sticks

Instructions

  1. Add fresh lemon juice and bitters to cocktail shaker filled with ice. Shake until frosty then divide into two champagne flutes or coupe glasses.
  2. Top off with tonic water until it reaches about 3/4 of the way up the glass.
  3. Garnish with the swizzle sticks and serve immediately.

NOTE: Can't find rock candy? Add 1 teaspoon superfine sugar along with the lemon juice and bitters in the shaker.

 

SLOW COOKER GINGERBREAD LATTE from The Rookie Cookie

Ingredients

  • 8 cups whole milk (although FPC suggest switching to plant-based milk like almond or oat)
  • 1/4 cup pure maple syrup
  • 2 tablespoons packed brown sugar
  • 3 teaspoons ground ginger
  • 1 teaspoon pure vanilla extract
  • 2 cinnamon sticks
  • pinch cloves
  • 1/2 teaspoon fresh ground nutmeg
  • 3 1/2 cups strongly brewed coffee or espresso
  • whipped cream, graham cracker crumbs, caramel sauce, and gingerbread cookies for garnish (optional)

Instructions

  1. Add all ingredients to a large slow cooker.
  2. Cook on low for 3 hours or until heated through. Monitor to make sure it doesn't boil.
  3. Turn slow cooker to warm setting and cook for another 2 hours, stirring occasionally.
  4. Stir again right before serving and taste.
  5. Dip rims of cups in caramel sauce and then in graham cracker crumbs to create the look above (optional). Top with fresh whipped cream and caramel syrup if desired. For extra fun, top with gingerbread cookies.
  6. Enjoy!
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Where Does FPC Eat Lunch?

The entire team at FPC are total food lovers and we are always exploring the neighborhood for new places to satisfy our cravings. Here are our current list of favorite lunch spots in SoHo.

 
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By Chloe at 240 Lafayette Street has the BEST vegan fast food. We order the guac burger, sweet potato fries and quinoa taco salad on the regular. Make sure you try their vegan ice cream too while you are there.

At Dr Smood on 470 Broome Street you will find things like Wild Caught Salmon sandwiches on their performance bread, vegan greek salads (with cashew feta cheese), green juices, and turmeric lattes. Do not leave without trying their store-made cashew milk in your drink of choice. 

If you are in the mood for traditional deli food but still want to keep it semi-healthy go to The Butcher's Daughter on Kenmare Street. Not a day goes by without us thinking about their vegan deli-style Reuben or vegan grilled cheese. If you want something to grab and go we recommend their Brass Monkey smoothie; Heaven in a cup! 

Last but probably the most frequently visited by the FPC team is DIG INN on Prince Street. They feature healthy, hot lunch bowls served with your choice of ingredients (vegan, vegetarian, and carnivores can all mingle together here). Our go to bowl is made with Classic Brown Rice, Broccoli Three Ways w/ Sesame Crunch, Roasted Kale w/ Acorn Squash and Wild Alaskan Salmon. While you are there you have to stop at the Matchabar for the most insanely delicious rosewater matcha latte.