Recipes

Peanut Butter Protein Fluff

If you are trying to increase your protein intake, this is a snack you have to try! This delicious peanut butter fluff packs in 30g of  protein per serving. It’s quick and easy to make too (win).

Ingredients:

• 1 cup (250g) full-fat Greek yogurt
• 2 tbsp. powdered peanut butter
• 1 scoop (25g) collagen protein
• favorite garnish (banana, granola, blueberries)

Instructions:

Add the yogurt, peanut butter powder, and collagen into a small mixing bowl and whisk together using a hand mixer, until fluffy.

Transfer the mix into a bowl and top with your favourite toppings to serve.

   

Recipes

Chocolate Chia Pudding

This recipe is a great “make ahead” snack to have throughout the week. It’s a perfect snack for breastfeeding, and gives you a ton of healthy fats and 14g of protein per serving.

Ingredients:

• 1 cup (170g) chia seeds
• 3 cups (700ml) coconut milk
• 2 scoop (25g) vanilla collagen protein powder (optional)
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. espresso powder
• 2 tbsp. cocoa powder
• 1 cup (125g) raspberries, frozen

Instructions:

Blend all the ingredients in a high-speed blender or food processor until most chia seeds are broken down and the pudding is thick and creamy.

Portion out into jars or small bowls and top with frozen raspberries.

Store in airtight containers for up to 4 days. Serve cold.

   

Recipes

CURRIED CAULIFLOWER SOUP

This warming soup is a perfect postpartum recovery recipe; send this page to a friend or relative when they ask you what they can bring you! Flavorful and hearty, it gives you a ton of nutrients needed for recovery. It also makes an excellent soup for fueling your day while breastfeeding or in general.

Ingredients:

• 1 yellow onion, chopped
• 1 cauliflower head
• 2 tsp. fennel seeds
• 1 cup. (190g) red lentils, dry
• 3 tbsp. yellow curry paste
* salt and pepper
* 2 tbsp. olive oil

Instructions:

Heat the oven to 400°F (200°C).

Separate the cauliflower head into small florets. Drizzle ¼ of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of the fennel seeds and salt and pepper. Place in a roasting dish and set aside.

Heat the remaining 1 tablespoon of oil in a large pot, adding the chopped onion and the remaining 1 teaspoon of fennel seeds. Cook for 3-4 minutes until onion has softened. Add in the remaining cauliflower and lentils to the pan. Stir in the curry paste and add in 1 litre of water. Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until cauliflower is tender and lentils are cooked.

In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 minutes, until browned.

Once soup is cooked blitz it with a hand blender until smooth and creamy. To serve, divide the soup between bowls and top with the roasted cauliflower.

   

Recipes

Mushroom Soup

Mushrooms, what?

That’s right. This soup is delicious and a great source of Vitamin D – making it a good choice for the winter. You can batch make this and freeze so you have easy lunches or dinner on a day when things get hectic.

Ingredients:

• 2 tbsp. coconut oil
• 1 onion, sliced
• 1/2 leek, chopped
• 5 1/3 cups (500g) mushrooms, sliced
• 1 small carrot, chopped
• 1 small parsnip, chopped
• 1 small potato, peeled, cubed
• 2 ½ cups (600ml) vegetable stock
• scant ½ cup (100ml) cream fraiche

Instructions:

In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 mins.

Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then. Add the carrot, parsnip and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.

Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 mins. until the vegetables are soft.

Mix with a hand blender until smooth, add cream at the end and serve.

   

Recipes

Leek and Pea Soup with Basil

When optimizing postpartum recovery, don’t miss out on this soup. This fresh and delicious soup is perfect for anytime of year. It’s another great option to batch make in advance and freeze for when you have a busy week ahead.

Ingredients:

• 2 tsp. coconut oil
• 3 ¼ cups (400g) leek, chopped
• 4 cups (1L) water
• 2 vegetable stock cubes
• 3 cups (450g) garden peas
• ½ cup (15g) fresh basil, chopped
• 1 ¼ cup (150g) light feta, crumbled

Instructions:

Heat the oil in a large saucepan and cook the leek for 2 minutes. Add the water and the stock cubes. Bring to the boil and cook for a further 5 minutes.

Add in the garden peas and cook for another 2 minutes. Put three-quarters of the basil into the soup, turn off the heat and puree with a hand blender until smooth.

Divide the soup over 4 bowls and sprinkle with the crumbled cheese and the rest of the basil to serve. Season with freshly ground pepper.