what's in our freezer at 37 weeks
as we nest and prepare for baby
Hello Substack fam 💛
I can hardly believe we’re here—37 weeks deep, with boyby set to arrive anytime in the next few weeks. The belly has officially dropped, he’s having full dance parties in there now🕺🏻, and the practice contractions have been gently nudging me toward what’s to come.
In so many ways, I’m holding onto this sweet in-between moment for as long as I can—nesting, savoring the solo time, and preparing in all the ways we know how. And still, we know that no amount of planning will make us truly ready. I’m learning to let the anxious waves come and go, and instead, to trust that we’ll find our way, one day at a time.
One thing that’s been easing my mind? Food, of course ☺️.
Bless my mom for gifting us a mini chest freezer that we’ve been steadily filling with 4th trimester goodies (many of them cozy favorites from My Best Friend Is Gluten-Free!).
We’re also signed up for Bloom Natural Nutrition, a local postpartum meal service that’s tailored a menu of traditional Chinese healing foods with Reid’s gluten allergy in mind. The fact that this is even possible in Vancouver is just one of the many reasons I love it here.
Lately, I’ve been reading up on the Traditional Chinese Medicine concept of “sitting the month” (even Google Lens translating some of the Chinese books my mom has mailed). I’m learning how intentional nourishment can support healing in those sacred first forty days after birth.
From brothy soups to warming teas to soft congees and gentle treats, I’m taking the “think soft, nix the cold, and love your fats” wisdom to heart.
Especially in the first week, it’s all about soothing, easily digestible meals, resting whenever possible, and soaking in the love from your people. I’m so thankful that Reid will be taking an extended pat leave, and that we’ll have family staying with us during baby’s first month.
Here’s what we’ve stocked in our deep freezer:
A forever favorite, passed down from a family friend of Reid’s in Bologna. It’s a staple in our home, and something we always crave.
Vietnamese Short Rib Stew
Inspired by bò kho, the deeply flavored beef soup often found at pho restaurants, this version from My Best Friend Is Gluten-Free features a spoonable gravy and tender stewed roots, served over rice. We rotate between beef shank, oxtail, or short ribs—whatever’s on sale, all equally delicious.
Turmeric & Rice Chicken Soup
Another cozy cookbook recipe, this one lands somewhere between chicken noodle soup and congee. It’s easy on the stomach and soul-hugging from the inside out.
Mom’s Pork & Watercress Dumplings
A nostalgic family recipe that’s also in the book! While the cookbook includes a homemade flour blend for crystal wrappers, we had Ah Nui’s Gluten-Free Dumpling Flour on hand and used it to make a big batch over the weekend.
Always in rotation. These muffins are fluffy, feel-good, and packed with fiber.
New York Cheesecake
We celebrated my birthday a little early this year—since baby’s due date is right before it. Reid made my favorite Serious Eats cheesecake (a tradition at this point), and even baked a second one so we’d have slices tucked away for sweet moments in the months ahead.
And here’s what we’ll be making fresh, as needed:
Bone broths in the pressure cooker
Quick-cooking proteins like hot pot beef, chicken, sablefish, and shrimp
My current go-to electrolyte drink: a strawberry ginger honey elixir from Nine Golden Months
Plus, recipes from:
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RECENT JOYS
📚 Mood Drinks Book Launch – Last week, I had the chance to meet the talented Gabriel Cabrera and sip one of his gorgeous non-alc creations: sparkling cuvée, verjus, elderflower syrup, and frozen grapes. It was also a great chance to catch up with my editor and publisher in person!
🦐 Spot prawn and peony season – Truly one of the best times of year (IMO), and definitely part of the early birthday celebration.
📷 An impromptu maternity photo shoot with my dear friend (and photographer of my book), Jess Kalman, who came to visit in early May.
🎙️ My recent radio interview with Anya Levykh on The Nosh at Vancouver Co-op Radio – We chatted about my culinary roots, the Vancouver food scene, and the nuances between gluten-free and gluten-friendly dining.
✌🏼 Peace, love and good food,
Jannell