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soup

Lemon Rosemary Chicken Soup with Kale and Chickpea Pasta

Wintery Minestrone

Light and Healthy Italian Wedding Soup

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Thank you for visiting The Uncommon Dish! My name is Erin and I'm a Registered Dietitian, coach, and researcher -- and I'm totally in love with delicious + nutritious food. This space is dedicated to sharing my recipes and articles so that I can help encourage my community to enjoy a lifestyle of deep wellness. To do this, we have to be a little uncommon -- and around here, we love that.

Categories

Categories

Some food, lately! 1- roasted kale + acorn squash

Some food, lately!
1- roasted kale + acorn squash with spring salad, lemon chicken, and sourdough
2- Peruvian chicken with green avocado sauce and plantains
3- fresh eggs for breakfast or lunch
4- beef stew with caramelized mushrooms
5- chicken taco bowls with shaved corn
6- roasted salmon and broccolini
7- homemade sourdough ancient grain pizzas
8- chocolate on my car ride “dates” with @mikedemilledpt

I’ve personally found postpartum to be a really interesting time for nutrition. I didn’t enjoy food at ALL during my pregnancy. There were no cravings, unusual foods, or funny habits that appeared for me. I basically just ate some protein, veg, and lots of cold fruit to get through the day.

But now as a nursing Mom, I feel my hunger just as high as pregnancy but finding that I’m having some funny cravings (there is no limit to how much chocolate I can enjoy)! Nursing utilizes an additional 500-700 kcal/day so I know my energy needs are really high! I’m also more depleted nutritionally after 9 months of pregnancy and 6 months of nursing thus far, so I’m trying to get as much valuable nutrition as possible but also keep stress low by enjoying some easier-to-regulate foods (iykyk!)

Family dinners are a priority so that my little one can gather around the table with us and see us eating a variety of nutritious foods, plus she’s starting to get some nibbles! And Mike and I get our “dates” when driving around to help Emery nap. This is usually where the chocolate happens 😜 but I don’t stress about it because it’s a good, conscious choice for me.

If you want any of these recipes, just let me know and I’ll be happy to post!

What are your questions for pregnancy, postpartum, or breastfeeding?

I’ve been in a chapter where my health is in flu

I’ve been in a chapter where my health is in flux. Getting dinner on the table, “losing baby weight,” and not feeling like myself have all been coming up. But before those old tropes can bait me into the classic, frantic, and even chaotic dance of dieting or anxiety or disconnection, I have to bring myself over to the place that nourishes me. Connection.

I might see the voice of restriction creep up, and then I can notice it and watch it pass. And then I can redirect: let’s make something fun for dinner. Let’s put fresh fruit on the table. Let’s start the herb garden.

As I introduce foods to my daughter and let her hands touch soil while we plant seeds together or sit down for dinner, I am reminded of what food really is. It’s so, so beautiful. It can be a place of peace and creativity and connection. And that is so different than what we may have been taught about nutrition.

A snow day is headed our way, so we’ve got soup

A snow day is headed our way, so we’ve got soup on the stove and sourdough rising! Hope you’re staying warm + cozy too. If you need something nourishing and super delicious for yourself (or someone you love), this soup recipe is the one. Enjoy, my friends!

Swiss Chard and Potato Chicken Soup:
3-4 bone-in chicken breasts
1 bunch rosemary
2 bay leaves
Salt
Pepper
Olive oil
3 carrots, minced
3 celery stalks, minced
1 large white onion, minced
4 garlic cloves, minced
4-5 red potatoes, diced
2 48-oz containers chicken stock
1 head Swiss chard, de-stemmed and sliced into ribbons
15 oz cannelloni beans, rinsed and drained
Fresh parsley, chopped

Season the chicken breasts with salt and pepper. Heat a large pot to medium-hot and coat the bottom with olive oil. Sear the chicken breasts on each side until golden-brown, about 4 min per side. Then add one of the boxes of chicken stock, plus a sprig of fresh rosemary and the bay leaves. Reduce heat to the gentlest simmer and let cook for 30-60 min, or until chicken is falling off the bone. Remove chicken from the pot, let cool, then shred. Reserve the stock for later.

Over medium-heat, coat the bottom of a large soup pot with olive oil and then sauté the carrots, celery, and onion. Season with salt and pepper. Cook until the onion becomes translucent, about 8 minutes. Add the garlic and cook for one minute more. Add 2 tbsp minced fresh rosemary, then add the diced potatoes. Stir thoroughly until the ingredients are well-mixed.

Using the stock that had been set aside, pour the stock through a colander and into the vegetable mixture. Make sure to scrape the bottom of the pan with a wood spoon to release the fond. Add the second box of stock (feel free to not use all of the second box, just add enough to reach your preferred thickness of soup). Heat until it’s just simmering and cook for 30 min or until potatoes are fork tender. Then add the sliced chard, the shredded chicken, and the beans. Cook on very low heat for approx 10 minutes more, to let the flavors meld. Season with fresh parsley and serve hot. Enjoy!

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