SGF Nurse

Laura Dubrule, RD, LDN, a nutritionist with Pulling Down the Moon in Rockville, MD, shares with us the “Recipe for Fertility.” As we are just getting finishing up Thanksgiving leftovers it is already time to start thinking about what will be served at the next round of holiday dinners. Laura is here with some healthy tips and recipes.

Laura’s Tip of the Week

Get plenty of Vitamin D. During the holidays and throughout the winter months, the way that we eat in addition to the dreary weather can often cause us to feel down. While adequate Vitamin D levels are associated with optimal hormone balance, proper blood sugar regulation, and IVF success, Vitamin D can also be an important supplement for mood regulation over the holidays.

According to a study conducted at the University of Texas in 2010, it was found that higher Vitamin D levels were associated with a reduced risk of depression. Over the holidays it is recommended that you try to increase your intake of foods that are natural sources of Vitamin D such as salmon, eggs and button mushrooms. You can also get your Vitamin D levels checked and use a Vitamin D supplement if you are found to be deficient.

To see if a Vitamin D supplement is right for you, ask your doctor or give us a call at 301-610-7755 to schedule an appointment with a Pulling Down the Moon nutritionist.

Holiday Side Dishes – Vegetables

Roasted Root Vegetables
Gluten free/Dairy free
Serves 6-8

  • Common beet and carrots side dishes½ onion, chopped
  • 2 medium-sized beets, peeled and chopped into ½-inch cubes
  • 6 medium carrots, peeled and chopped
  • 2 cups butternut squash, peeled and chopped into ½-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper
  • Herbs (optional)

Preheat oven to 375 degrees. Add all vegetables to 9×13 pan. Drizzle with olive oil, and toss to coat. Sprinkle with salt and pepper and your favorite fresh or dried herbs, if desired. Roast for about 45 minutes, tossing every 10 to 15 minutes, or until all vegetables are tender.

Sautéed Asparagus
Gluten free

Serves 2-4

  • 1-2 tablespoon butter or olive oil
  • 2-3 cloves garlic, minced
  • 1 bunch asparagus

Wash asparagus and cut off about 1 inch of the woody stem. Cut each stalk in 2-3 pieces on the diagonal. Sauté asparagus and garlic in butter or olive oil for a few minutes until just tender. Add a splash of white wine to steam for 1 minute.

SGF Nurse

To find out more about making healthy dietary choices visit us at To book a appointment online click here, or call our office at 301-610-7755.

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