Fuel Your Post Pregnancy Recovery with Now For Mothers

Now For Mothers

Upon giving birth, three major things happen; our bodies enter recovery mode, we begin to produce colostrum/breast milk and our personal needs plummet to the bottom of the list following far behind the needs of our brand new bundle of joy.

I recall in the first couple of months with Little S, I had to choose between eating breakfast or getting the much-needed sleep I had missed; of course, I chose sleep!


Because of this lack of time, energy and self-prioritization that all new moms experience, I was happy to learn of Now For Mothers Healing Mix. This organic wellness supplement is designed specifically for postnatal women to help maximize their energy throughout the day, promote lactation and provide much-needed nourishment during the recovery period.

NOW FOR MOTHERS Healing Mix® provides mothers with sustained energy by naturally stimulating overall wellness without energy crashes. It is the perfect solution for mothers who are looking for a healthy way to boost their energy after a sleepless night. In fact, the satiation factor is so high that it proves to be a healthy meal replacement aid when juggling time becomes difficult.

Each serving of Now For Mothers Healing Mix is densely packed with nutrition and contains an excellent source of:

  • Omega 3
  • Iron
  • Magnesium
  • Potassium
  • Boron
  • CLA
  • Vitamins A, C, D, and E


Once a mother, always a mother; though I left the post pregnancy stage quite a few years ago, my hectic schedule still puts high demands on my time. I admit that there are times that I skip a meal here and there (especially breakfast) only to crash later and fill the void with meaningless calories.

This begins a vicious cycle of highs and lows with the result being improper nutrition and a general feeling of exhaustion. That is why I was so eager to try out Now For Mothers Healing Mix because it is my belief that all moms, new or seasoned can benefit from this convenient supplement.

I came up with a tasty morning recipe (displayed below) that includes this healing mix and I must say that I am enjoying the benefits. I have noticed a longer period of satiation throughout the morning and I’m not experiencing the ‘fight or flight’ crash around lunchtime.

I also love the fact that it does not contain colourings, additives, preservatives or flavours. This makes it safe for moms and their babies during breastfeeding. Check out the full list of ingredients; you won’t find anything that doesn’t belong:

  • Organic Flax
  • Organic Oats
  • Organic Almonds
  • Organic Honey
  • Cinnamon
  • Organic Wheat Flour
  • Natural Butter
  • Walnuts
  • Almonds
  • Organic Pistachios
  • Natural Brown Sugar
  • Raisins
  • Organic Pine Nuts
  • Melon Seeds


I could go on and on about Now For Mothers Healing Mix, but alas I have to end somewhere so I recommend you check out for more detailed benefits and answers to frequently asked questions.


Now For Mothers

Now For Mothers can be taken on its own and it’s tasty enough that you’ll be able to do so. For an even more nutrient-packed breakfast, I have created this delicious recipe. Tip: prepare a double or triple batch of quinoa ahead of time to make this morning routine even easier.


  • ½ cup organic quinoa
  • ¼ cup fresh blueberries
  • 1 tbsp raw pumpkin seeds
  • 1 scoop Now For Mothers Healing Mix
  • ½ cup Unsweetened Almond Milk


  1. Prepare quinoa as package directs
  2. Add blueberries, pumpkin seeds and Now For Mothers Healing Mix
  3. Top with Almond Milk
  4. Enjoy!

Nutritional Info

Calories: 415, Protein: 13g, Iron: 38% of your daily requirement, Potassium: 305mg, Calcium: 40% of your daily requirement, many more vitamins, minerals and healthy fats.

This post was generously sponsored by Now for Mothers Food Corp., but the opinions and images are my own. For more information, visit

City Mom

Eat This, Not This: The Best Damn Sweet Potato Fries

Clean Eating Sweet Potato Fries

In the past four weeks, I have lost eight pounds simply by changing my eating habits. With a surgery and leg injury, I have spent the past six months being fairly inactive and consequently my eating habits suffered.

On one hand, changing my eating hasn’t been that hard; I’m fairly educated on proper nutrition and I was following the Dr. Sara Detox Plan. On the other hand it has been difficult; old habits die-hard.

I’ll be the first to admit that there is no healthy eating plan that is going to become habit for me if I’m always hungry or if I completely restrict myself from comfort-type foods.

To avoid a slip I make sure to have one ‘cheat day’ a week and to replace fulfilling foods with clean and healthy alternatives.


French Fries

Image courtesy of Keerati/

French fries: every salty-food-lover’s nemesis. They’re greasy, salty and (temporarily) filling but they don’t offer much in the nutrition category and they’re full of preservatives, additives and fat. So instead of eating this, why not eat this?


4.8 from 6 reviews
The Best Damn Sweet Potato Fries
Recipe type: Side Dish
Cuisine: Clean Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 1 or 2
A healthy version of the fast food favourite; these sweet potato fries are easy to make, tasty and filling!
  • ¼ tsp sea salt
  • ½ tsp chili powder
  • 1 tbsp extra virgin olive oil
  • 1 medium sweet potato
  1. Preheat oven to 400 C
  2. Thoroughly wash the sweet potato and leave skin on
  3. Cut potato in 1.5 cm slices, then cut each slice into "fries"
  4. Place in a bowl and drizzle with olive oil
  5. Sprinkle with sea salt and toss
  6. Sprinkle with chili powder and toss some more
  7. Arrange fries in one layer on a cookie sheet and place on middle oven rack
  8. Bake for 20 minutes
  9. Remove tray from oven and switch oven to high broil setting
  10. Flip fries and place back in oven on middle oven rack for 3 to 5 minutes
  11. Watch fries so they do not burn.
Nutrition Information
Serving size: 1.5 cups Calories: 224 Fat: 14 g Saturated fat: 2 g Unsaturated fat: 10 g Trans fat: 0 g Carbohydrates: 25 g Sugar: 13 g Sodium: 632 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 g


If you take a typical serving of fast food french fries and compare the nutritional value to that of these sweet potato fries you will see some significant differences. The calories (224 vs 500) and fat are two that stand out most.

Note that the fats in the sweet potato fries are the “good” kinds of fats(monounsaturated fats and polyunsaturated fats are good for you, lowering cholesterol and reducing your risk of heart disease).

Next you will notice the vitamin content is significantly higher in the homemade fries versus the fast food kind. As well, the nutritional information for the fast food fries does not include the salt added after the cooking process.

And lastly, the carb content is quite a bit higher in the fast food version. If you are trying to stick to a low-cal diet that includes a proper portion of all the essentials (carbs, fats, vitamins, minerals) you want to pack as much nutrition into each bite you take!


Note: nutritional value does not include dipping sauce as shown in the photo.

What types of foods can you not live without and ones you’d like to find a healthier version of?

City Mom

City Mom’s No Bake Margarita Cheesecake

Margarita_Cheesecake 009

I am a huge fan of taking regular dishes and putting a spin on their traditional recipe. I also love to serve food in individual glasses that you would normally see presented on a plate. That is why I had so much fun creating this recipe.


Nothing says summer like an ice-cold margarita but not everyone is a fan of this tequila-based cocktail…but almost everyone is a fan of the dessert course! So why not create a cheesecake margarita?

That is exactly what I did. This no-bake version is so easy to make (and saves the extra heat in the kitchen on a hot summer’s day) yet so impressive looking. Served almost right out of the freezer, this recipe satisfies both the sweet tooth and the need for a cooldown.

Enjoy this recipe  this summer and if you are a tequila fan, be sure to include a shot on the side!


No Bake Margarita Cheesecake


5.0 from 3 reviews
No Bake Margarita Cheesecake
Prep time: 
Total time: 
Serves: 8
Impress your guests at your next summer BBQ with this fun, easy-to-make spin on the traditional margarita.
  • 1½ cup finely ground graham cracker crumbs
  • 3 tablespoons butter
  • 3 tablespoons white sugar
  • 8 ounces low-fat cream cheese
  • ⅓ cup white sugar
  • 3 tablespoons fresh juice
  • 1 cup fat-free Coolwhip
  • 1 tablespoon + more for garnish Lime zest
  • Extra sugar for glass rim
  • 1 - 2 limes sliced for garnish
  1. Wet the rim of each margarita glass
  2. Add sugar to plate large enough to accommodate diameter of margarita glass
  3. Turn glass upside down and place into the sugar, turn glass a few times to coat the rim with sugar
  4. In a bowl, mix together graham crackers with melted butter and the 3 tablespoons of sugar
  5. Spoon & press into the bottom part of each margarita glass
  6. In another bowl, beat cream cheese, ⅓ cup of sugar and lime juice
  7. Fold Coolwhip into cream cheese mixture
  8. Add 1 tablespoon of lime zest, stir
  9. Divide mixture evenly and spoon into each glass
  10. Sprinkle with extra lime zest
  11. Freeze for 1 hour
  12. Place in refrigerator 30 minutes before serving
  13. Add 1 lime slice to rim of each glass (note, cut a small slit into lime to “hook” onto glass)
  14. Enjoy!

City Mom

City Mom’s Kitchen: Tarte aux Moutarde

Life Made DeliciousNow that our spring weather has finally arrived, it’s time to start delving into fresh, local produce. There’s nothing better than buying farm fresh harvests from local grocers and markets and now is the time as most of our favourites are in full bloom.

And timing for me couldn’t be better as I have recently returned from a trip to the south of France where they are no strangers to making use of the amazing, seasonal fruits and vegetables the countryside has to offer.

A dish that I became smitten with while travelling in Provence is called Tarte aux Moutarde which is known by us English speakers as Tomato and Mustard Pie.

The French have a way of making everything sound better, more romantic and more appealing don’t’ they? But don’t be turned off by the English translation; this pie is so full of flavour that it will leave you saying “plus s’il vous plait”!


The region of Provence is rich in healthy fruits and vegetables including tomatoes, eggplant, bell peppers, garlic, onions, lettuce, carrots, fennel, potatoes, mushrooms, cabbage, zucchini, artichokes and asparagus.

And of course their sunny climate (much like ours) lends a perfect breeding ground for olives so you can be sure that most of their recipes include fresh olive oil.

Here in Canada, tomatoes peak in July so you have lots of time to practice this recipe to perfection to serve at your summer BBQ and patio parties. It will be a hit, and when you’re asked where you found this recipe, you can simply reply “Oh, it’s just an old Provencal recipe I had tucked away!”

C’est manifique!


Tarte aux Moutarde

The whole grain Dijon mustard and tomatoes marry together to create a harmonious burst of sweet, salty and sour all at the same time. I can only suggest that you try it yourself to see!


  • 1 pie crust (frozen)
  • ¼ cup whole grain, Dijon mustard
  • 3 – 4 (1/4 inch thick) slices of Swiss cheese
  • 3 small to medium tomatoes
  • Olive Oil
  • 1 tbsp Herbs de Provence


  1. Thaw (if frozen) pie shell according to package directions. Follow package directions for fluting.
  2. Preheat oven to 375 F.
  3. Spread mustard over the bottom of the pie crust.
  4. Layer with cheese slices.
  5. Slice tomatoes and distribute in a spiral formation over cheese.
  6. Drizzle with olive oil.
  7. Sprinkle with Herbs de Provence.
  8. Bake in over for 20 – 30 minutes or when crust is golden brown and tomato edges are wilted.
  9. Enjoy!


Since this post is inspired by the Life Made Delicious Ambassador program that I am a part of, I wanted to share some other tasty recipes that make use of wonderful, seasonal tomatoes this summer:

What is your favourite season vegetable to cook with?

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

City Mom

10 Delicious Easter Brunch Recipes

Easter Brunch Recipes

I love food! Enough said right?

Anytime you merge two mealtimes into one you know it’s going to be fun!  So, this Easter why not throw a festive and delicious brunch including recipes from Canada’s Life Made Delicious.

From Bunny Rabbit Pancakes that the kids will love to an Asparagus and Swiss Bake that will be a hit with more mature pallets, there is something for everyone on LMD’s Top 10 spring brunch collection.


In our home sweet breakfast items are always at the top of the breakfast menu wish list. I plan to combine two LMD recipes and swap a couple of items to add a little more nutrition to a family-fav!

Check out my creation below:


Bunny Rabbit Pancakes

  • 1 cup (250 mL) Fibre 1 original cereal
  • 1 egg
  • 1 ¼ cups (300 mL) buttermilk or milk
  • 2 tbsp (25 mL) vegetable oil
  • 1 cup (250 mL) whole wheat flour
  • 1 tbsp ground flaxseed
  • 1 tbsp (15 mL) Xylitol
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • ½ cup (125 mL) fresh or frozen (thawed) blueberries
  • 1/4 cup (50 mL) raisins
  • 8 pieces (each 11/2-inches/4 cm) red string licorice
  • 4 maraschino cherries
  • Maple Syrup
  • If desired, crush cereal by placing in resealable food-storage plastic bag; seal bag and crush with rolling-pin or meat mallet (or crush in food processor). In medium bowl, beat egg with wire whisk or fork. Beat in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is soft. Beat in remaining ingredients except blueberries. Gently stir in 1/2 cup (125 mL) blueberries.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour 1/4 cup (50 mL) batter on hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon/15 mL at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn; cook other sides until golden brown.
  • On four dinner plates, stack 2 pancakes each.
  • Use additional pancake to cut ears and bow tie.
  • For bunny’s face, arrange 2 raisins for eyes, cherry for nose and licorice for mouth.
  • Drizzle with maple syrup and garnish with raisins.

What’s your favourite brunch recipe?

Happy Easter!

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

City Mom

City Mom’s Apple Cider – Recipe

Apple Cider Recipe

Fall means a few different things to me. First, it’s my favourite season. I think I’ve said that before.

Second, it means that a few, very specific foods hit their prime and there’s no other time to enjoy these warming fares than fall. Think pumpkins, butternut squash and apples.

This weekend we went apple picking. How can you live in Southwestern Ontario and not go apple picking? We made a visit to The Dwarf Tree Orchard on Byron Baseline Rd. It was a beautiful fall day and what made it even more special was that the weather was supposed to be cool and rainy. Instead we got a warm, sunny afternoon to enjoy fall’s gifts.


Make apple treats of course! So as you probably know I’m still on the DETOX program but the good news is that apples are highly respected on the program. So I decided to create my own apple cider recipe. Not only did I get to make use of some fresh-Ontario produce, but I also got to ensure that nothing but natural ingredients went into my recipe.



  • 8 medium-sized apples
  • 5 cinnamon sticks
  • 4 tbsp all spice
  • Filtered water
  • Sugar – optional


  1. Wash the apples with a fruit and veggie spray wash to ensure all pesticides are removed. Quarter the apples and place in a large pot.
  2. Wrap cinnamon sticks and all spice in double-layered cheesecloth and tie.
  3. Fill the pot with filtered water to just cover apples.
  4. Place the cheesecloth package in the pot of water.
  5. Bring to a boil covered. Once boiling remove lid and boil for one hour.
  6. Turn heat to low and simmer with lid on for 2 hours.
  7. Remove from heat and allow cooling.
  8. Once cool, strain mixture using a mesh strainer or cheesecloth. You may want to restrain if you do not want any sediment.
  9. Squeeze remaining juices from cheesecloth package into the container.
  10. My suggestion is to taste the cider before adding sugar. My batch does not have sugar but I must admit it would probably taste a little better with some sweetening. Add sugar to taste much like you would with a cup of coffee.

What are your favourite fall recipes? What do you love about fall?


City Mom

Page 1 of 3123