We love doula and founder of the The Mama Circle, Erica Chidi Cohen, who is focused on building a thriving community for LA mamas. At Communal in the Arts District this weekend Erica gathered a few lovely mothers and babes for a free community meet-up named Mama Mornings. Barrett Pendergrast of Valleybrink Road whipped up some delicious bites (recipe below!), Sophie Assa of Eeniemeeniebambini curated a table of mama must-haves and Ergobaby shared tips on baby-wearing. As Mother’s Day rolls around we’re thinking of moms, babes, and how to help you “live well” as a family! Here are a few tips from Erica for all you new mamas out there…
Erica’s Sanity-Saving Tips For New Mamas
Wear Your Babe
Essential oils are great de-stressors. Breastfeeding? Consider a blend of clary sage, naiouli and fennel – oils that promote relaxation and boost your milk supply. For general overall stress relief, which every mama needs, try a lavender blend. Placing the oils on your pulse points and east work well. Flower essences can also powerful relaxation remedies – the Alexis Smart First Aid Kit is my favorite. Meals with a healthy variation of protein, healthy fats and greens go a long way and will help keep up your energy.
Stay Connected + Supported
Get out and about and meet mamas with babes around the same age as you. The women around you are your mirrors. When shared, both the challenges and beauty of pregnancy and motherhood can be made lighter and be filled with even more joy. Mama Mornings and Mama + Babe, our 8-week class for new mamas and babe, are great places to start.
Be gentle on you; don’t expect to get everything right or perfect. Being a new mama isn’t easy. You’re doing an amazing job and every day will be easier than the last. Be as present as the moment allows.
Valleybrink Road’s Scallion and Goat Cheese Frittata
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
2 Tbsp whole milk
1 scallion, sliced into rounds
1 cup cherry tomatoes, halved
1/4 cup goat cheese, crumbled
2 tsp of chives, cut into small rounds
Preheat oven to 325. In a bowl, crack the eggs and add the milk. Season with a pinch of salt and some freshly cracked black pepper. Whisk to combine.
In a large skillet, heat the olive oil and butter over medium heat. Add the tomatoes and scallion and cook until soft. Season with a little salt and pepper.
Add the egg mixture, crumbled goat cheese, and chives.
Turn off the heat and transfer the skillet to the oven. Bake for 15 minutes or until the frittata is no longer runny in the center.
Cool slightly and enjoy!