In her own words, Molly Baz is a cookbook author, chef, mom of one human who is already here, and another who’s on the way. She’s also very thoughtful about how she’s nourishing her body during this season. “Everything that goes into my body has to be working for me in some way, shape or form,” she says. “There isn’t any space for any BS and especially not for anything that’s not extremely delicious.”
With that mindset, we couldn’t be more honored to be partnering with Molly around the launch of our new limited-edition Pumpkin Chai Triple-Support Protein. Not only does she open up about what nourishing her body during her second pregnancy, but she shares the *most delicious* Pumpkin Chai Protein recipe below.
What's one thing that feels new or surprising with this pregnancy compared to your first?
I'm finding it harder to slow down, stop down, and connect with what is actually happening inside my body this time around. I am making a really conscious effort to honor the moment I am in, knowing that my baby will be earthside before I know it. Pregnancy is so special, but its also easy to fly through if you're not intentional with your time and your mind.
How are you nourishing your body right now?
I can't eat as much as I would like to, simply because there seems to be no room in my belly ! So small, impactful, high-protein / nourishing meals, and lots of ice cream have been the typical daily routine
What are three things you can't get through your third trimester without?
Ice cold, drippingly juicy fruit, baths that make me feel weightless, and my body pillow.
What's different about how you're taking care of yourself this time around?
I am trying to let go and let things be what they will be in this pregnancy. I've done it once before, so I trust the process, and don't feel the need to try to control every little element and every little detail of my experience. I haven't found out the gender, haven't downloaded any pregnancy tracker apps, and am finding a lot of peace and grace in the mystery of it all.
Spiced PB Protein Oats with Buttered Raspberries
Makes 4 Servings
Active Time: 15 mins
Total Time: 20 mins
Ingredients
Produce
- 1 tablespoon (packed) freshly grated ginger
- Sliced bananas, for serving
Pantry
- 1½ cups (5 ounces) old-fashioned oats
- Diamond Crystal kosher salt
- 2 ⅔ cups milk of choice, plus more as needed and for serving
- 3 tablespoons peanut butter, plus more if desired for serving
- 1 ½ teaspoons ground cinnamon
- ¼ cup Perelel Triple-Support Protein (Pumpkin Chai flavored)
- 1 tablespoon honey, plus more to taste
- ⅓ cup finely chopped pumpkins seeds, pistachios, and/or sesame seeds, for serving
- Flaky salt, for serving
Dairy
- 3 tablespoons unsalted butter
Frozen
- ½ cup frozen raspberries
1. Make the spiced PB protein oats:
- In a medium pot, combine 1 ½ cups quick cooking oats, 2 ⅔ cups milk, 1 tablespoon
freshly grated ginger, and 1 ½ teaspoons Diamond Crystal kosher salt. Bring to a
brisk simmer over medium-high heat. Cook, stirring, until the oats are tender and have absorbed most of the liquid, 5-7 minutes. If the pot looks dry, add a big splash of water or more milk. - When the oats are finished, stir 3 tablespoons peanut butter and mix until melted. Add 1 ½ teaspoons ground cinnamon and ¼ cup Perelel triple-support protein powder and stir to combine. If the mixture looks thick again, add enough milk or water to reach a creamy, porridge-like consistency. Cover and keep warm.
2. Make the buttered raspberries:
- Roughly chop ½ cup frozen raspberries.
- In a small skillet over medium-high heat, melt 3 tablespoons butter. Add the frozen
raspberries, 1 tablespoon honey, and a pinch of salt. Cook, swirling the pan, until
raspberries are broken down and the butter is stained red, about 2-3 minutes. Remove from heat. Season to taste with more honey and salt.
3. Serve:
- Divide the oats among bowls. Top with sliced bananas, the buttered raspberries, and whatever finely chopped nuts and seeds you’re using. Finish with a splash of milk and a sprinkle of flaky salt and serve.
