Her Cookbook has tons of wonderful recipes that are yummy for mommy with ingredients that won't upset baby's sensitive system(s).
The following is written by Dr. Melanie Beingessner.
Marinated Beef Wraps
~From The Calm Baby Cookbook~
1 lb flank steak
2 cups grapefruit juice
1/4 cup extra virgin olive oil
2 green onions, minced
2 tsp Worcestershire sauce
1/2 tsp sea salt
Dash black pepper
2 cups fresh mushrooms, sliced
1 small onion, minced
1 tbsp extra virgin olive oil
2 cloves garlic, roasted
2 tsp cornstarch
1/4 cup cold water
Greek style pitas
Cut the flank steak in thin slices across the grain. Place them in a resealable freezer bag. In a large glass measuring cup, combine the grapefruit juice, olive oil, green onions, Worcestershire sauce, sea salt and pepper. Mix well, and reserve one cup of the marinade. Pour the remaining marinade into the freezer bag along with the steak strips. Continue to marinade the steak strips overnight, flipping the bag every time you go into the fridge.
Note: you may want to roast your garlic so that it is ready when you cook the meat the next day. The flavour of roasted garlic is mellow and pleasing. Most breastfeeding babies do not object to roasted garlic, but go easy at first to make sure. To roast a head of garlic, cut off the top so that the tips of the cloves are slightly exposed, wrap it in tinfoil (dull side out) and place in your oven when you are baking something else (to conserve energy). The garlic will take between 30 – 60 minutes to cook and become soft. When the garlic head is cooled, squeeze out the cooked garlic, place in an airtight container and use when cooking.
The next day, in a large frying pan, sauté the onions and mushrooms in the olive oil until golden brown. Mush up the roasted garlic with a fork and add it to the frying pan. Continue to cook for 2 more minutes, and then set aside.
Wrap up the Greek pitas in a big piece of tinfoil and place in your oven at 250° F. Drain the beef strips and cook them in the same frying pan over medium high heat until cooked through. Add the reserved marinade and bring to a boil. In a glass measuring cup, mix the cornstarch and cold water and add it to the beef mixture. Continue to cook and stir until the sauce has thickened.
Using the warmed Greek pitas, add steak strips to the middle of each, and then top with the mushrooms, onions and lettuce leaves. To help avoid a mess wrap the pitas in waxed paper before serving.
For more information about pregnancy or breastfeeding, please visit Dr. Melanie’s website at http://www.drmelaniebee.org/.