I am so happy to introduce you to Liz Shaw! She is a fellow TTC sister and blogger. I met her via her blog and felt an instant connection to her! She is totally transparent and honest.
In addition to TTC, she is also an amazing cook and registered dietician. She is creating a fertility cookbook that will be released in October and she is sharing a bit about her story and the delicious recipe below! Seriously, I am all about the crockpot meals and this recipe was SO good.
Thanks for sharing with us, Liz!
Hi! Thanks so much to Haleigh and Heather for inviting me to share my journey here today.
It’s nice to e-meet you! I’m Liz, a trying to conceive wanna be mama who has been on this roller coaster ride of infertility for over four years now. For those of you who’ve also taken this ride, you know it’s not easy. At times, more often than not, you can feel alone and isolated, like everything you thought you could control you no longer can.
Well my friends (and yes, we’re friends now because I believe anyone who’s in the #ttccommunity immediately becomes family) I get you, and I’m here to tell you despite the heartache and pain that comes with this terrible ride, there is one thing you can control, and that is your nutrition.
I forgot to mention that in my day job I am a Registered Dietitian Nutritionist and absolutely love all things food and health related. I love them so much I decided over two years ago I was going to write a book and create a community (BumpstoBaby.com) that surrounded just that, food and good nutrition to heal your body during this trying time.
And, as luck would have it, a fellow RDN and infertility warrior, Sara Haas, also had the same intention to take back control of this trying time through nourishing her body with solid nutrition. Our mutually exhaustive experiences brought us together to co-author the book, Fertility Foods: 100+ Recipes to Nourish Your Fertility, coming in just 6 short weeks!
This book is not just a “cookbook” but so much more. It’s a book written by friends, your #ttcsisters, who’ve been on your bumpy road and know firsthand the heartache it brings. It’s got science broken down into digestible pieces with over 100+ nourishing recipes to help guide you on your path.
Because I can’t wait to share this book with you, I’m going to share one of my favorite recipes with you today! Are you ready for it?
Smoky Sweet Potato Chili!
It’s filled with plant based proteins that help fuel your fertility and will leave you satiated, satisfied and ready to handle whatever life throws at you that day.
Though there’s no superfood to help cure your infertility, when you feel properly nourished and in control of your nutrition, you’ll lower your stress level. Every small step counts, so let’s celebrate the small wins and continue to conquer this battle, one bite at a time.
Smoky Sweet Potato Chili (Slow Cooker Meal)
MAKES: 7 servings, 1 cup each
Gluten Free, Vegan
MyPlate: Vegetable, Whole Grain, Protein
Warm up with this smoky and slightly spicy vegan, gluten free chili.
Fertility Focus: Legumes are a great nutrient dense source of protein. By incorporating more plant based proteins in your diet, you’ll be right on track with what research shows to boost fertility.
- ½ medium onion (4 ounces), finely chopped
- 2 cloves garlic, minced
- 1 small jalapeno, seeded and minced
- 2 medium (3 ounces, 1 cup) carrots, diced
- 1 (½ cup) green bell pepper, seeded and diced
- 1 medium (9 ounces) sweet potato, washed, skinned, diced into ¼-inch cubes
- 1 (28 ounce) can diced tomatoes, no added salt
- ½ cup water
- 1 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 can (15 ½ ounces) no salt added black beans, drained and rinsed
- 1 can (15 ½ ounces) no salt added pinto beans, drained and rinsed
- 1 medium avocado, sliced (garnish)
- ¼ cup chopped cilantro (optional garnish)
- Place the onion, garlic, jalapeno, carrot, bell pepper and sweet potato on the bottom of the slow cooker. Stir in the diced tomatoes, water, chili powder, paprika, cumin and salt. Set slow cooker to LOW, cover and cook for 3 to 4 hours.
- Add the rinsed and drained pinto and black beans 10 minutes prior to serving.
- Before serving, garnish with sliced avocado and chopped cilantro.
Variation: For a vegetarian version, add 1 tablespoon of Chipotle Dressing (page ) to finish dish.
Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
Kitchen Tip: Wash sweet potatoes by using a paper towel under running water. Rub until debris and dirt is removed.
PER SERVING: Calories 210; Fat 3g (Sat 0g); Protein 9g; Carb 40g; Fiber 12g; Calcium 102mg; Iron 3.2mg; Sodium 340mg; Folate 77mcg
Elizabeth Shaw, MS, RDN, CLT is a nutrition expert, adjunct professor of nutrition and owner of a nutrition communications consulting business. She is a nationally recognized speaker and freelance writer for Fit Pregnancy, Shape, Oxygen and Fitness Magazine’s. Her passion for spreading the message about the powerful role food and nutrition play in ones life has led her to be featured on Hallmark Channels Home & Family, NBC Los Angeles News, The CW San Diego News, Fox 5 News, What to Expect, The Huffington Post, Food Network, US News & World Report, Dr. Oz The Good Life, Bustle, The Daily Meal and PopSugar. You’ll find her at ShawSimpleSwaps.com (@shawsimpleswaps) and BumpstoBaby.com (@bumpstobaby), sharing her love for food and travel, along with a friendly smile to support you on your journey to baby.
Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.
By: Liz Shaw