Renee Jennings
Fertility & Pregnancy Dietitian and Nutritionist
We are honoured to introduce Renee Jennings, a clinical dietitian and nutritionist who specialises in nutrition for preconception, pregnancy and the postnatal period, as a friend of Part&Parcel. Renee is an author, recipe developer and mum of two who believes in the power of nutrient-dense, simple, home-cooked meals. She is the founder of 'Nurture the Seed', an online platform that empowers mothers-to-be with nutrition education and recipes, giving them the tools to eat nutritious food with confidence and grow a healthy baby. Here, Renee shares her favourite P&P staples that she recommends for a healthy pregnancy and beyond.Simple Meal Ideas the ‘Renee’ Way
Salmon Sushi Wrap
Mash salmon with mayo and avocado, then spoon onto nori and wrap up.
Pesto Pasta
Mix Berkelo pasta with pesto, hemp seeds, baby spinach and lemon juice.
Spiced Chickpeas
Fry a can of chickpeas in olive oil, salt and some spices (cumin, garam masala, onion powder, paprika).
Chia Puddings
Combine chia seeds, coconut milk, diced Medjool dates and cinnamon, and top with Brazil nuts.
Simple Soup
Warm up bone broth and wakame flakes and then add tofu, broccoli, lime juice and soba noodles. Season with tamari or fish sauce.
Nurture The Seed
Two friends and mothers, Renee and Georgia, have combined their unique skill set to create an educational nutrition guide for pregnant women.
Nurture the Seed is a beautiful 300-page book, centred around evidence-based research on the nutritional requirements of pregnancy and what nutrient dense foods to focus on. It incorporates topics such as food safety, morning sickness and gut health, and includes 35 delicious, family-friendly recipes.
Easy to read and full of practical information to make pregnancy smoother and more enjoyable, it would also make an excellent gift for a mumma-to-be!
Eat like your livelihood depends on it. And nurture that seed the best you can.
Gut Healthy Fuel Loaf
Make 1 loaf Prep time: 5 minutes | Cook time: 50 minutes
Ingredients
Dry
- 1 cup oats
- 1 cup almond meal
- 1 cup pumpkin or sunflower seeds (or a mixture of both)
- 1 1/2 cups dried dates, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 1 cup desiccated coconut
- 1/4 cup psyllium husk
- Pinch salt
Wet
- 3 eggs
- 1/3 cup olive oil
- 3 tbsp maple syrup
Method
- Preheat oven to 160 °C. Line a loaf tin with baking paper.
- Place all dry ingredients into a large bowl and mix.
- Place all wet ingredients into a separate medium sized bowl and whisk together.
- Add the wet ingredients into the dry ingredients. Combine well.
- Transfer the mixture into your prepared loaf tin. Press down hard with the back of a spoon until the mixture is tightly sitting in the loaf tin.
- Bake for 50 minutes or until golden on top. Allow to cool for 10 minutes in the tin, then place on a wire rack to finish cooling.
- Eat it as it is, or toast it in a sandwich press. A good spread of butter or ricotta is a nice addition.
