Cook Ancestral Staples for your Baby and Family with Confidence
A raw, step-by-step kitchen series filmed in my own small, ordinary kitchen, showing exactly how to prepare, store, and use nutrient-dense staples without stress or perfection.
This series brings ancestral nourishment out of theory and into real life. Not a styled kitchen. Not special equipment. Just honest cooking, filmed as it happens, with the questions mothers actually ask, answered as they come up.
Trusted by over 2,500 mothers through The Baby Meal Map.
Created by a certified baby and postpartum nutrition consultant who is passionate about ancestral nutrition.
Built from the same kitchen I cook in daily for my own family.
Do you feel stuck in the kitchen?
For many mothers, the idea of cooking meat stock, liver, bone marrow, or fermented foods feels heavy before it even begins. You may believe these foods matter deeply, yet every attempt feels loaded with doubt. Is the stock meant to gel this much? Is the marrow too pink? Did you ruin it without realizing?
The frustration compounds when time is already thin. You are feeding a baby, managing a household, and trying to make good decisions with limited energy. The result is often avoidance. You tell yourself you will try again later, while the freezer stays empty and the anxiety lingers.
Do you get that sense that nourishing your family properly is harder than it should be? and that everyone else somehow knows something you missed?
Then read on...
I am a certified pregnancy, postpartum, and baby nutrition consultant.
I have guided over 2,500 mothers through starting solids using ancestral, gut-supportive principles.
The recipes in this series are the same ones that have supported families inside The Baby Meal Map. This course exists because mothers repeatedly asked to see them done step-by-step, in real life.
This is not professional food styling. It is lived practice, refined through hundreds of questions, real kitchens, and real babies.
Most cooking education assumes ideal conditions. Large kitchens. Endless time. Confidence already in place. That gap is where mothers get stuck.
Staples with Mathilde works because it removes that gap. Each recipe is filmed in my own retro kitchen, with limited space and minimal appliances. You see every step as it unfolds, including texture, colour, storage, and the small decisions that usually cause doubt.
The series is built around practical nourishment, not performance. You are shown how to prepare foundational foods like ghee, tallow, meat stock, cultured vegetables, and organ meats in a way that fits into ordinary life. Nothing is rushed or overexplained. You are shown exactly the steps.
This will remove all the guesswork that you might have when trying to prepare these foods at home.
What You Receive When You Join This Course
Staples with Mathilde is a self-paced video series with lifetime access.
You receive approximately sixteen minimally edited videos, each between five and twenty minutes, filmed in real time. The content covers nourishing fats such as ghee, tallow, and lard, including how to cook them safely and store them correctly.
You are guided through chicken and beef meat stock, including crockpot methods, gelling concerns, and storage solutions that prevent waste. You learn how to prepare bone marrow and liver with clarity around colour, doneness, safety, and freezing.
The series also includes cultured foods such as sauerkraut, kefir, and yogurt, along with slow-cooked family meals including chicken stew, lamb neck casserole, and lamb shoulder.
Every recipe is taught with storage guidance so these foods become part of your rhythm, not another unfinished project.
This course stands alone. You do not need to have completed The Baby Meal Map to benefit fully.
Inside The Baby Meal Map, mothers consistently report relief once they understand what they are doing. They describe calmer kitchens, stocked freezers, and a growing sense of pride in how they nourish their babies.
Many of the questions answered in this series come directly from that experience. Why stock did not gel. Whether marrow is safe. How to store liver without wasting it.
Although these questions might sound silly to you, they are the ones that might prevent you from cooking ancestral foods.
The repetition of these questions across thousands of families is exactly why this series exists.
This course is designed for ordinary kitchens and tired mothers.
If you can cook for your family at all, you can do this.
Now Imagine...
In a few weeks, your freezer holds jars of stock and prepared meals. There is marrow ready when you need it. Liver stored properly instead of forgotten. Cooking no longer feels like a test you might fail.
You are not searching for answers mid-recipe or second-guessing texture and colour, not knowing who to ask for answers.
Feeding your baby feels grounded rather than tense. Nourishing your family becomes something you do happily, without stress.
You recognize yourself as a mother who nourishes with confidence, using nutrient-dense food as part of daily life rather than an occasional effort.