Postpartum Meal Recipes
These are some easy and yummy recipes that you can make (or if you have a partner/help, you can ask them to make these for you). During your postpartum time, it’s important to consume warm meals. Anything cold is thought to shock your system, which is not what we want. HOWEVER, I also included one or two cold items because if you’re anything like me, you like cold drinks or cold food sometimes and that’s ok.
But for the most part, try and think warm, nourishing, comforting, healthy foods for your postpartum journey 💕
Chicken & Wild Rice Soup:
Ingredients:
2 boneless, skinless chicken breasts
1 cup chopped onion
2 cups diced carrots
1 cup diced celery
1 cup corn
2-3 cloves minced garlic
1/2 teaspoon thyme
1/2 teaspoon oregano
1.5 cups wild rice
6 cups chicken broth or chicken bone broth
Salt and pepper to taste
Directions for Slow Cooker:
Add all of your ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours or until the chicken is cooked through and the rice is tender.
Shred the chicken to serve!
Directions for Instant Pot:
Add all of your ingredients to the instant pot and stir to combine.
Cook on high pressure/normal for 15 minutes then allow pressure to naturally release (about 20 minutes).
Shred the chicken to serve. Enjoy!
*Serves between 6-8
Overnight Blueberry Oats
Ingredients:
2 cups rolled oats
2 cups almond milk
½ cup almond butter
2 teaspoons vanilla
2 teaspoons cinnamon
4 cups frozen blueberries, divided
4 tablespoons sliced almonds
2-4 tablespoons sweetener of choice (such as honey, maple, or agave syrup)
Directions:
In 4 mason jars or sealable containers, evenly divide all ingredients and combine oats, almond milk, almond butter, vanilla, sweetener and cinnamon.
Stir in ½ of blueberries into each jar. Top each jar with the remaining blueberries and sliced almonds.
Seal each container and refrigerate for at least 4 hours, or overnight.
When ready to eat, remove lid, stir all ingredients and enjoy!
*Serves 4
Banana Oatmeal Muffins
Ingredients:
4 large bananas, very ripe
1/2 cup apple sauce
4 TBSP melted coconut oil or butter
1 egg
2 tbsp ground flaxseed (optional)
2 tbsp brewer’s yeast (optional)
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup whole oats
1 diced apple (granny-smith or pink lady)
Directions:
Preheat oven to 400 degrees Fahrenheit. Line a standard muffin pan with paper liners or grease well. In a large bowl, mash the bananas with a fork until smooth. Stir in apple sauce, melted oil/butter, and lightly beaten egg. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Stir in oats.
Gently fold dry ingredients into wet ingredients, being careful to not overmix. Gently fold in diced apple. Divide batter into muffin pan and bake in preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before enjoying.
Turkey Chili
Ingredients:
1 tbs. olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 yellow and red bell pepper, chopped
1 pound organic/pastured ground turkey
1 can (28 ounces) diced organic tomatoes, undrained
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/4 cup chili powder
2 cups homemade chicken or beef stock
1 1/2 tsp. sea salt
1 tsp. dried oregano
2 tsp. cumin
1 tsp. homemade hot sauce (optional)
Directions:
Stove top -
In a large stock pot, saute onions and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and garlic and cook until browned.
Add remaining ingredients and stir well to combine.
Reduce heat and simmer for 45 minutes, stirring occasionally.
Peanut Butter and Honey Rice Crispy Treats
Ingredients:
1 cup peanut butter
1/2 cup salted grass-fed butter
1/2 cup honey
2 cups organic puffed rice
Pinch of sea salt
Optional add-ins: chocolate chips, peanuts, shredded coconut, dried fruit of your choice
Directions:
Melt peanut butter, butter, and honey over medium heat in a small sauce pan and stir until well combined.
In a mixing bowl, add puffed rice and pinch of sea salt, add peanut butter mixture and mix until everything is evenly coated (you can add any optional ingredients here as well).
Put mixture in an 8x8 square pan and spread out.
Chill in fridge. Once hard to the touch, you can cut into squares (keep chilled until you’re ready to eat them as they soften at room temperature).
*Some of these recipes are from “The First 40 Days” book by Heng Ou. Which is an amazingly fantastic book and should be on every pregnant person’s reading list.