Looking to regain your strength after hours and hours of arduous labor by consuming a tasty meal? Then try placenta panini! (Yes, this is a real thing.)

That’s right, folks.  Master chefs Chrissy and Kathy Schilling used the placenta from Chrissy’s newborn to spice up pasta, panini and other delicious meals over the weekend — and generously posted pictures of the afterbirth-filled dishes on their Facebook page.

Although doctors claim placenta offers no nutritional benefit for people who already are well-nourished, the sisters believe otherwise.

Kathy writes:

“When I cooked it, I cleaned the surface blood off of it but kept anything that seeped out of it into the sauce. I know I was feeling pretty giddy while eating, so maybe that was some of the happy hormones effects taking place. The ‘recipe’ was pretty simple, but preparation was very fun!”

 

Real-life photo of placenta pasta

Well, hey.  As long as she wiped the blood off, it’s all good!

New mom Chrissy says:

“By taking [the placenta] in again, it was symbolic for me as a way to truly say “good-bye” to my 9-month pregnancy and “hello” to an exciting (albeit challenging) new chapter in my life. . . Physiologically speaking, the placenta is still so rich in iron and hormones even after it’s shed that I knew it’d help me in my immediate recovery from my long labor (24 hours). And it did!”

Real-life picture of a placenta sandwich

We’d love to join you for dinner, guys, but we’re too busy chowing down on this delicious chocolate-covered umbilical cord stump.  Chewy, but mmm-mmm good!