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

Kale and Cranberry Salad

This salad is not only delicious and festive, but it is jam-packed full of nutrient dense foods to boot. It’s a perfect side dish or “heavy appetizer” to bring with you to a Holiday Party. Everyone loves the tangy flavor and it also looks great out on the serving table.

Ingredients 

  • 6 cups of chopped kale
  • 1 cup of fresh cranberries
  • 1/2 cup of almond slices
  • 2 TBSP of Apple Cider Vinegar
  • 4 TBSP avocado oil
  • 2 TBSP unsweetened cranberry juice
  • 1/4 tsp of salt
  • 1/4 tsp ground pepper
  • 1/8 tsp onion powder

Instructions

Place the kale in a large bowl and add the apple cider vinegar. Mix the kale until it is well coated. Massage the kale for a few minutes to encourage softening. (Pro tip: If you want to keep your hands clean, you can place the kale and vinegar in a ziplock bag before massaging.) Let the kale sit for 30 minutes and massage again.

Add the avocado oil, cranberry juice, salt, pepper, and onion powder to a small blender. Blend the mixture in high until it creates a creamy dressing.

Toss the kale, cranberries, and almonds in the dressing.

That’s it! Enjoy!

Recipes

Hearty Beef and Veggie Chili

This chili is an all-time favorite at our house for two reasons: It’s incredibly easy to make and it’s delicious.

Oh, and it contains a huge helping of veggies in it, which makes my little nutrient-density-loving heart happy.

My kids love it topped with cheese and I love it served over brown rice or a sweet potato. We even eat it with Frito-style chips sometimes. It is also something that is super easy to freeze and thaw, so I almost always make a double or triple batch of it. This let’s us have a super fast meal on a weeknight if needed, that’s still super healthy.

Ingredients

  • 1 lb of high quality ground beef or bison
  • 1 can of diced tomatoes (no salt added)
  • 1 can of black beans
  • 1 can of garbanzo beans
  • 2 cans of pinto beans
  • 1 8oz can of diced green chilis (optional)
  • 16 oz of diced root veggies of your choice (for this, I love using the Healthy 8 veggie blend from Trader Joe’s. Here’s a copycat recipe in case you don’t have TJ nearby or need ideas)
  • 1/2 medium onion, diced
  • 1 TBSP olive oil
  • 2 TBSP chili seasoning
  • 16 oz organic beef bone broth

Instructions

Open all of the cans of beans, chilis, and tomatoes. Drain the water from the beans, but do NOT drain the tomatoes or chili.

In a large pot, heat the olive oil over medium heat and brown the ground meat, until it is cooked through. Add in the diced onion and stir occasionally until the onion softens and releases its water. Then add in the chili seasoning and stir until everything is evenly coated.

Add in the 16oz of chopped root veggies. Cover and cook until the veggies are softening (but not cooked through). If the veggies or meat is sticking to the bottom of the pan, you can add a few oz of the beef stock in this step to prevent that.

Once the veggies have begun to soften, add in the diced chilis if you are using them. Mix thoroughly. Next, add in the diced tomatoes and all of the beans. Stir the mixture to evenly distribute.

Finally add in the remaining bone broth and bring the chili to a simmer. You can simmer in as little as 10 minutes, or wait up to two hours to serve if you keep it over very low heat. You can also add the chili to a crock pot at this point and cook on low heat for up to 6 hours.

If you made a double batch, separate half of the chili out to freeze once is it cooked. Wait until it is cooled to room temperature before placing in a freezer bag and freeze it flat for easiest storage and thawing.