Dr. Spence Pentland

Guest post by Krista A. Parr, R.H.N.

Granola is such a great breakfast because it’s quick and convenient while also providing so much more nutrition than boxed cereal. Even many store-bought granolas can taste overly sweet and be loaded with sugar and fillers. Luckily, making your own granola is super simple! This Maple Walnut Granola is full of goodies to nourish fertility and start your day off right.

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Guest post by Krista A. Parr, R.H.N.

While we’ve been lucky enough to have a lovely taste of Spring weather here in Vancouver lately, I haven’t been fully ready to give up the warm comfort of winter soups and stews just yet. Comfort food of all kinds can be an important part of a fertility diet in that it can be grounding during times of stress and uncertainty.

Guest post by Krista A. Parr, R.H.N.

While it isn’t necessary to cut out coffee completely while trying to conceive, it is generally recommended that women limit themselves to a cup a day. Many women choose to ‘quit’ coffee while preparing for pregnancy for a variety of reasons, including the stress that coffee can place on the liver, adrenal glands, blood pressure,

Guest Post by Nikki Hurst

This hearty, fibrous, and nutritious dish is rich in many fertility-boosting nutrients: iron, folate, Fertility Fats (Omega-3, Mono/Polyunsaturated fats), anti-oxidants, as well as lycopene. This loaded dish is satiating and even better re-heated. Enjoy!

Ingredients:
*Polenta
½ tsp salt
1 cup organic polenta (cornmeal)
1/3 cup nutritional yeast (optional, for flavour)
freshly ground pepper

*Primavera Sauce
1 bunch of kale
2 tbsp organic,

Guest Post by Nikki Hurst

Quinoa is a high-protein, gluten-free whole grain loaded with fibre, phosphorus, calcium, magnesium and iron. Pair quinoa with fresh citrus juice, and it’s loaded with Vitamin C as well, making this dish an explosion of essential nutrients imperative for optimum fertility. Serve this dish as a side or main, you decide!

Ingredients:
¼ cup raw slivered almonds
1 cup uncooked organic quinoa
2 cups water or low-sodium vegetable broth
sea-salt to taste
¼ cup fresh lemon juice
2 stalks celery,

During Autumn and Winter I recommend making a big pot of soup once per week so that there’s always some nutritious comfort food readily available. It’s also a great way to use up whatever veggies in your fridge need eating up. Soup recipes like this one are very flexible, so feel free to be creative with the veggies and herbs you include. Having said that,

Guest post by Krista A. Parr

The smells of roasting root vegetables and squashes with herbs and garlic is a hallmark of Autumn in my kitchen. There’s something so cozy and grounding about this type of cooking as it heralds the season of spending more time indoors baking, making soups & stews, and preserving the harvest through fermenting, canning, and dehydrating. I also find that this season invites quiet introspection;

Guest Post by Krista A. Parr

My Polish Babcia (Grandma) passed this recipe down to my mom, who passed it down to me. I’ve always loved it in late summer, as days are getting shorter and cooler and beautiful bunches of beets are plentiful at the farmer’s markets and in the garden. It’s a light soup, so it’s also appropriate for warmer summer days.

Guest Post by Krista A. Parr

Farro is an ancient strain of wheat with a much lower gluten content and a much higher protein content than common wheat. It’s also packed with magnesium, zinc, iron, B vitamins, and fiber; all important elements of a balanced fertility diet. With a mild nutty flavor and a chewy but firm texture, farro really works well in salads.

Guest Post by Krista A. Parr

The season of fresh local fruit has begun! Hooray! Strawberry and rhubarb are usually some of the first local fruits to emerge here on the West Coast, but you can make this recipe with whatever is local and in season as the summer progresses. Blueberry & Green Apple, Blackberry & Raspberry, and Peach & Plum are just a few of the delicious flavor combinations.