Category Archives: Healthy Recipes

Updates from the Baby Birds Farm

Hi friends! It’s been a while since I checked in. We have been busy this summer with Papa Bird growing his artist representation business (Burd and Co.) and me continuing my private practice in peripartum mental health (Abigail Burd, LCSW). Little Bird has been taking dance lessons, Baby Bird is sprouting teeth and eating everything we eat, and both girls are learning to swim (a good skill to have here in San Diego.) Last weekend we snapped a rare family photo at a friend’s wedding.

bird family

I wanted to share some recent articles of mine that have been published elsewhere, plus an interview that turned out great.

First: How to Keep Your Relationship Healthy After Baby explores my top 6 tips for healthy relationships on the website for my psychotherapy private practice. Useful not just for postpartum couples, but for any relationship.

strong relationship after baby

Next: I was interviewed by a writer friend. You may remember Gill’s excellent writing from this post. Her website focuses on well-done, in-depth interviews. I was honored she chose me. I guess she has always been curious about what therapy is like from the point of view of a therapist and she raised great questions.

Interview with Gill

Next up: A fresh salad idea featuring Strawberries, Salmon and Green Pickled Strawberries was featured on the Ergobaby Blog. You might remember the strawberry pickles from this post. I am still an affiliate of Ergobaby and use their carriers daily.

strawberry salmon salad

Finally: I launched a monthly newsletter for my private practice. You can read the first edition here. Next month will feature 6 daily habits for staying healthy and balanced. If you have any interest (or just want to support), please subscribe here:

Subscribe to the Abigail Burd, LCSW Monthly Newsletter

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Preview of Beet Pickled Eggs

Just a quick share of my husband’s pickled eggs and beets. He grew up with this Pennsylvania Dutch traditional snack. It is usually made with red beets, but since we had both golden beets and red in the garden, the last round he made a jar of both. I love how the colors turned out. We will share his recipe for pickled beets and eggs soon!

Beet Pickled Eggs

Fresh Vietnamese Spring Rolls with Zucchini Noodles

Fresh Vietnamese Spring Rolls, or gỏi cuốn, are also called salad rolls or summer rolls. They are light and refreshing, and much healthier than fried spring rolls. Over ten years ago my friend, Quentin, invited me over to dinner at his mother’s house. She is originally from Vietnam* and put out a spread of delicious ingredients for us to roll our own fresh spring rolls. I’ve never forgotten it. (*Similar to how I’ve learned a lot of Mexican sweets living in San Diego, we also benefit from a large Vietnamese population here.)

how to make fresh vietnamese spring rolls

I think “Salad Rolls” is a better description for fresh spring rolls, as they are light and fresh with lot’s of greens, herbs and lean proteins. Many restaurants also put in rice vermicelli noodles. I took it one step healthier and used raw zucchini “noodles” made from cutting an enormous garden zucchini with a julienne peeler. Handy gadget. The wrappers are made from rice. The rice paper comes in hard discs that are softened in a few seconds in warm water.

How To Make Fresh Vietnamese Spring Rolls

You can’t get more straightforward instructions than the back of the packaging!

fresh spring roll instructions

Here are my suggested fillings, feel free to only use what you like and to get creative:

  • Grilled Shrimp, Leftover Chicken, Steak or Tofu
  • Salad Greens
  • Fresh Herbs including Thai Basil, Mint, Cilantro , Scallions and Lemon Basil (use a LOT of herbs)
  • Cooked Rice Vermicelli or Raw Zucchini Noodles
  • Chopped Peanuts
  • Bean and Pea Sprouts and other raw veggies

Dipping Sauces for Salad Rolls:

  • The most common is a peanut sauce, easy recipe follows.
  • Another traditional is called nước mắm phawhich is a clear, sweet and sour with a little fish sauce. A girl I once worked with gave me her mom’s recipe, I’ll have to hunt around and see if I still have it.
  • You can’t go wrong with Sriracha!

fresh vietnamese spring rolls with zucchini noodles

Easy Peanut Dipping Sauce for Fresh Spring Rolls

That’s it! Warm in a sauce pan over low heat to mix easier. You can add a little water to thin, if needed.

True story: When I first made these rolls at home, I went to a Vietnamese market in search of peanut dipping sauce. I asked the young man stocking where it was. He didn’t think they had it and asked his grandmother. She laughed and (with her grandson translating) explained they always made it. She swore all you needed was these two ingredients. I usually can’t restrain myself from throwing in a little sriracha and nước mắm, but try it as is!

Shopping Notes:

The best prices are in Asian markets. These ingredients are pretty common, so you can usually find them on the “ethnic” aisle of big grocery stores. If you can’t find them easily, I’ve included some affiliate links to Amazon. Have fun and let me know if you have any questions!

More Ways to Stock Up On Food Before Baby Comes

Hopefully you saw my recent post on The Best Meals to Freeze Before Baby Arrives. I had so many ideas that I wrote up a follow-up post for the Ergobaby Blog. Please hop over there to read up on my favorite way to nest: with food! My article on Stocking Up On Food Before Birth is now live.

Screen Shot 2014-05-07 at 4.09.41 PM

Click on the image above to read about:

  • Easy high energy snacks
  • Making double to freeze
  • Freezing meals ready to cook
  • What ingredients to stock up on
  • and more!

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The Best Ever Strawberry Jam (Little Added Sugar and No Pectin)

I shared yesterday about our family trip to pick organic strawberries at Suzie’s Farm during their “Strawberry Jam.” Well, what better way to use up the strawberries we couldn’t eat fresh than making homemade strawberry jam?

the best strawberry jam - low sugar, no pectin

After we made it home, I sorted through our freshly picked strawberries. Most of them were still perfect and gorgeous, but I managed to set aside some that had the smallest of bruising for jam. Here is my trick for keeping strawberries fresh and pretty: I line a pyrex dish with a paper towel (or cloth kitchen towel) and spread them out in a single layer. I don’t wash them until just before eating.  These strawberries we picked were so fresh, it didn’t matter, but this can extend the life of store bought berries.

The rest of the berries went into jam! I didn’t have any pectin, and I was curious if all that sugar in most recipes served a vital purpose, so I picked the brain of my neighbor, our local grandma stand-in. I figured she would have pectin I could borrow, but she encouraged me to try without it. Then I found a recipe on Northwest Edible Life (the blog known for the hilarious “Terrible Tragedy of the Healthy Eater.”) Erica makes the case for ditching pectin and uses much less sugar.

organic strawberry jam

Click here for detailed instructions on how to make preserves without pectin.

Here is what I ended up using in our strawberry jam:

  • 2 pounds chopped strawberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon zest

I ended up with a little over 3 cups of jam. I did not “can” them or seal them as I figured we would eat it quickly. (One week later, only about 1 cup is left.) And to be perfectly honest, I am still a little scared of my steam canner!

Any tips for getting started canning?