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Eating to Conceive in the Fertile Kitchen®

Cindy Bailey is co-author with her husband, Pierre Giauque, Ph.D., of The Fertile Kitchen® Cookbook: Simple Recipes for Optimizing Your Fertility, with a Foreword by Philip E. Chenette, M.D. and Medical Director of Pacific Fertility Center in San Francisco. Through the Fertile Kitchen™ she is committed to helping women and couples make a difference in their own fertility through diet/nutrition. She writes about food, fertility and hope in her Fertile Kitchen blog. Stop by and visit her website, The Fertile Kitchen®.

As a former athlete, Cindy has a passion for good health and nutrition, and a commitment to helping others find natural, holistic ways of healing. She is a member of RESOLVE, the national infertility organization, and is on the Advisory Board for Cindy is also a freelance writer and award-winning owner of Bailey Communications, a firm that specializes in providing targeted, effective written communications for clients. She is editor-in-chief and co-founder of, a literary webzine, and has written for Glamour, City Sports Magazine, Intercomand other publications. Cindy has also taught numerous workshops in creative nonfiction and has read her work at various venues, including San Francisco’s LitQuake Festival. She holds a B.A. in Applied Mathematics from U.C. Berkeley and loves to travel, do sports, and hang out with her family.

This blog covers food and fertility. Welcome!


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Are there foods you can eat to strengthen and build the uterine lining, which would in turn aid with implantation and ongoing

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a blog by Cindy Bailey of the Fertile Kitchen™,June 2, 2011

I periodically get asked why the number of people coping with fertility issues — estimated in 2002 to be at 7.3 million in the United States — is increasing.  Of course it’s true that more women than ever are waiting until they are older to bear children, and it’s harder to do so after age 35, and especially after 40. But the reason I often point to is: pollution.

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a blog by Cindy Bailey of the Fertile Kitchen™, January 25, 2011