Recipes

RED SWEET POTATO CURRY

This red sweet potato curry makes an amazing comfort dish for dinner. It’s especially great for postpartum recovery and breastfeeding.  If you need a good way to  add complex carbs into your diet, try this recipe!

Ingredients:

• 2 tsp. coconut oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 4 tbsp. Thai red curry paste
• 2 sweet potatoes, peeled and diced
• 14oz. (400g) can chopped tomatoes
• 1 cup (240ml) bone broth or vegetable stock
• ¼ cup (65g) smooth natural peanut butter
• ½ cup (120ml) canned coconut milk, light
• juice of 1 lime
• 3 cups (480g) cooked brown rice
• ¼ cup (30g) peanuts, chopped
• handful cilantro, chopped

Instructions:

Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.

Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, bone (or vegetable) broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.

In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.

Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and cilantro.

red sweet potato curry    red sweet potato curry

Recipes

ROASTED SWEET POTATO, KALE & QUINOA SALAD

This sweet potato kale quinoa salad is an amazing way to get your dark leafy greens in for lunch. Perfect for postpartum recovery, pregnancy, and breastfeeding mamas.

Ingredients:

• 2 medium sweet potatoes, chopped into cubes
• 2 tbsp. olive oil
• ½ cup (85g) quinoa, uncooked
• 1 red onion, cut into wedges
• 2 cloves garlic, minced
• 1 bunch curly kale, destemmed and torn into pieces
• 2 tbsp. balsamic vinegar
• 1 tsp. thyme

Instructions:

Preheat oven to 400°F (200°C).

Place sweet potatoes in baking dish and drizzle with 1 tbsp. oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.

In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.

Heat the remaining 1 tbsp. of oil in a large skillet over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown. Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and ground pepper. Stir to combine and serve.

sweet potato kale quinoa salad    sweet potato kale quinoa salad

Recipes

VEGAN ENERGY BALLS

These energy balls are perfect for breastfeeding moms and postpartum recovery. All of the ingredients work together to give you the energy you need and some of the essential nutrients you also need to recover.

Ingredients:

• 1 cup (120g) dates, pitted
• ¾ cup (60g) almond meal
• ½ cup (30g) desiccated coconut
• 2 tbsp. chia seeds
• 2 tbsp. coconut oil, melted
• 1 tbsp. natural peanut butter

Instructions:

Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.

Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.

Store in the fridge in an airtight container for up to 2 weeks.

   

Recipes

BANANA & ALMOND MUFFINS

These banana almond muffins make a great on-the-go breakfast or snack while breastfeeding!

Ingredients:

• 2 ripe bananas, mashed
• 1 tbsp (20ml) maple syrup
• ¼ cup (60ml) almond butter
• ½ cup (55g) spelt flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ cup (30g) walnuts

Instructions:

Heat the oven to 350°F (180°C) and line a muffin tray with paper muffin cups.

Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.

Divide the batter between the 6 muffin cups. Top each one with the walnuts.

Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.

Remove the muffins from the oven and cool completely before serving.
   

maple pecan breakfast muffins
Recipes

Maple Pecan Muffins

If I was going to say the most common thing moms answer for why they don’t eat a healthy breakfast, it’s this:

I don’t have the time to make a healthy option!

I get it. 99% of the time in the mornings, we are so busy making sure the kids eat, finding a missing sock, packing a lunch, getting our work bag ready, and remembering the school popsicle stick project is due today, we don’t have a second to stop in the chaos.

I’ve been experimenting with grab and go options. These Maple Pecan Breakfast Muffins were inspired by my Perfect Breakfast Muffins and an extra Costco sized bag of pecans that I had in the pantry. They are super satisfying, low on sugar and carbs, and delicious!

And what’s even better, you make them in a blender so they’re super easy to make and clean up.

These Maple Pecan Breakfast Muffins have become a new staple for us. When you try them, let me know how much you love them!

Ingredients

  • 3 cups of pecan halves
  • 1/2 cup of dates
  • 1 cup of plain greek yogurt
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1.5 tsp baking soda

Optional Ingredients (for Protein Boost)

  • 1 additional egg
  • 1 cup collagen powder (unflavored)

Instructions

Preheat oven to 400F and lightly grease a cupcake pan using coconut oil.

In a blender, add the pecan halves. You can pulse the blender a few times to turn them into a “flour” (optional, this step depend on how powerful your blender is). Add the remaining ingredients to the blender.

Blend on high speed until everything is combined into a smooth batter. If the batter is too think, you can add a few tablespoons of water.

Separate the mix into the cupcake tins. Bake at 400F for 15 minutes. Remove from the oven and let cool for 10 minutes before serving.

Nutrition Facts