Prepping the Postpartum Mama

Prepping the Postpartum Mama

Prepping my Freezer before a baby comes seriously SAVES ME! This is also a perfect idea for you to do for an expecting friend! The first few weeks for me I have family who come visit to help and then friends who bring in meals, but after the initial weeks of help this prepped freezer is what gets me through the rest of the 6 week recovery! Here are some of my GoTo recipes/items for my freezer Prep or just to have on hand in general! 

Things I have in my Freezer:
-breakfast burritos
-acai & smoothie bowls (ready for my ninja creami when I want one) 
-chia pudding (great nursing snack or breakfast)
-ginger shots (great for healing, cramps, & immunity)
-protein balls (a great nursing snack)
-hemp bars (a great nursing snack)
- whole wheat sourdough waffles
-sourdough loaves (sliced and ready for an easy reheat) *my sourdough bread recipes can be found here
-sourdough English muffins
-sourdough banana muffins (a great nursing snack)
-comforting/healing meals (soups, ramens, etc)
-pasta sauces (perfect for a fast lunch)
-Bone Broths/chicken stocks (for those healing drinks, I personally drink bone broth warmed or bone broth hot chocolate daily during recovery)
-Healthy Chocolate Mousse (we all deserve a treat)

Links to all my storage items/tools/containers you can find here:


Breakfast Burritos! 

Such an easy Breakfast to make fresh or to freeze! This recipe is so easy its a no brainer, and you can change it for your liking and portions as well. 


-Bacon (or you choice of sausage) 

-Small potatoes (or hash browns) 

-Large Tortillas 

*You can add as many of each item that you like! Cut potatoes into 1in pieces, heat olive oil in a skillet on the stove on med. heat. Add potatoes and saute until soft. Whisk up eggs and add them to the skillet, scramble up with the potatoes. Add your choice of meat. If doing Bacon, cut into bite size pieces and add to the skillet. Mix all together. Add burrito filling into tortillas and roll them up. Wrap in tinfoil and freeze! 

That Easy! 

Hemp Bars

A PERFECT snack for the nursing Mother! I love snacking on these throughout the day! Feels like a special little treat too! 

1 1/2 cups creamy natural peanut butter
1/3 cup melted honey or maple syrup
1 tsp vanilla
3 cups rice krispy cereal
1/3 cup shredded coconut
1/3 hemp seed
1-2 TB chia seeds (optional)
1-2 TB flaxseed (optional)
*mix peanut butter, vanilla & honey until smooth. Add in Rice Krispies, coconut & hemp seed. Mix well until combined. Pat into a lined or greased pan. 

1 1/2 Cup Chocolate Chips (I use semisweet)

1 Big TB Peanut Butter

1/4 cup shredded coconut (optional)

*Melt Chocolate and peanut butter together. Pour on top & spread evenly. Sprinkle coconut on top and mix into the chocolate.

*Place in freezer for 30min. Cut up and store in freezer or fridge. 


Protein Balls

1 cup natural peanut butter
1 cup oats
1/4 cup raw honey
2TB flaxseed
2TB chia seeds
2TB hemp seed
1-2 scoops vanilla protein powder (optional)
1 tsp vanilla
1 TB melted coconut oil
1/4 cup shredded coconut
1/4 cup semisweet chocolate chips

Mix and combine all ingredients. Roll into 2inch balls and store in freezer or fridge!


Ginger Shots

Ginger Shots are incredible for immunity, cramping, nausea, blood circulation, and muscle repair! I love having these throughout the year, but they are a great addition to take daily for my recoveries. 

-2 honeycrisp apples

-2 big lemons

-2 big knobs of ginger (want more of a burn? add more)

Add all ingredients into your juicer and juice!

Drink 1/4-1/2 cup daily! (makes about 6 servings)

*if making with a blender, add all ingredients into your blender + 2 TB water (if your blender needs help, you can add a little more water). Blend on high. Strain through a nut milk bag, muslin swaddle or a cheese cloth. 


Açaí Bowls

I crave Açaí bowls year round!! A favorite breakfast, lunch, dinner, snack, dessert, you know name it! Its a Staple I love having in my freezer! I prep them in my ninja creami containers, so when I want one its easy to cream up on the "smoothie bowl" setting! But you can also just make them fresh as well! 

*you can double, triple, etc this recipe! 

1 frozen açaí packet

1 frozen banana

1 cup frozen mixed berries

1 scoop vanilla protein powder (optional)

1 handful spinach (optional)

1/2 cup nut milk (your choice) 

Blend and top with your favorites! Granola, hemp seed, coconut, fruit, honey, nut butters etc. Or keep stored in freezer until you want to cream it up! 



 A Staple I love having in my freezer! I prep them in my ninja creami containers, so when I want one its easy to cream up on the "smoothie bowl" setting! But you can also just make them fresh as well! 

1⁄2 cup frozen dragon fruit

1⁄2 cup frozen mango

1⁄2 -1 cup coconut milk

Combine in a blender on high until smooth! Start with the 1/2 cup of milk... if your blender needs help slowly add more! Top with your favorites!! Some of my are banana, pineapple, mango, strawberries, coconut, granola, hemp seed, chia seed, & honey!!


Chia Pudding

1/2 cup your choice of milk (I love using nut milks)

2 TB chia seeds

3 tsp honey or maple syrup

1/2 tsp vanilla 

2 TB greek yogurt

mix all together and store in airtight container overnight In fridge. Top with your choice of toppings! granola, fruit, nut butters, honey etc. OR store in freezer AFTER its overnight sit in fridge!  



1/2 cup honey Or sugar

1/3 cup melted coconut oil (or 1/2 cup soften butter)

2 eggs

1 1/2 cups all purpose flour

1 tsp baking soda

1tsp salt

1/2 cup sourdough discard

1/4 cup plain greek yogurt

1 tsp vanilla

1/2 -1 cup semisweet chocolate chips

2 ripe bananas (1 cup)

1/2 cup shredded coconut (optional)

For topping: shredded coconut optional

Directions: *Preheat the oven to 350 degrees *With an electric mixer, cream the honey, coconut oil and eggs! Beating well until combined.

Add in the flour, soda & salt. Blend well. Add the bananas, SD discard, yogurt, vanilla, and chocolate mix well. Add in the coconut mix well. 

*You can spray your pan/muffin tins or use parchment paper to prevent sticking.

For Muffins: Pour into muffin pan and cook 25-30min until golden brown on top.⠀

For Bread: Pour into bread pans. I use 2 9×5 pans. Cook 50-60min until golden brown on top.⠀

  • Let cool! Enjoy! *Stores great in freezer and defrost amazingly as well!


Chicken Tortilla Soup

9 corn tortillas cut into thin strips

  • 4 garlic cloves minced
  • 2 lbs chicken breasts or thighs boneless & skinless
  • 2 tbsp oil divided
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • Pinch of cayenne
  • 5 cups chicken broth low sodium
  • 2 x 14 oz cans tomato sauce low sodium
  • 2 yellow bell peppers, chopped
  • 14 oz can low sodium black beans rinsed & drained
  • Cilantro lime, red onion and avocado, for garnish

Preheat 6 quart Dutch oven or large pot on medium heat and swirl 1 tbsp oil to coat. Add tortilla strips and cook until golden brown, stirring often. Remove onto a plate and set aside.

Add remaining 1 tbsp oil and garlic, saute for 30 seconds, stirring frequently.

Add chicken, smoked paprika, cumin, chili powder, salt and cayenne. Cook for 5 minutes or until browned a bit, stirring a few times.

Add broth, tomato sauce, peppers and black beans. Stir, cover and bring to a boil.

Reduce heat to low and simmer for 20 minutes.

Open the lid, remove chicken onto a plate, shred with 2 forks and return back to the pot.

Stir and serve hot with tortilla strips and garnishes. OR freeze in freezer safe containers! 



1 TB olive oil, plus more for serving

3 small garlic cloves, minced

1/4 cup white onion, chopped

4 14.5oz cans diced fire roasted tomatoes

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon ground pepper

1 cup canned coconut milk

6 fresh basil leaves, stems removed. Plus more for serving.

Shredded Parmesan cheese for topping (optional)⠀⠀⠀⠀ a large pot sauté olive oil and garlic on medium- low heat for 2 minutes. Add the onion and sauté until soft & golden. Add the tomatoes and chicken broth and bring to a gentle boil. Lower the heat, add in the salt & pepper. Pour in coconut milk while continually stirring *use the thicker creamier part from the top of the can first. Drop in the fresh basil leaves. If you wanted a thinner soup, add more broth.⠀⠀⠀⠀

2. Use an immersion hand blender to purée the soup until smooth & creamy. *you can use a standard blender as well, working through batches. (Let the soup slightly cool before putting it in the blender)⠀⠀

3. Serve hot, topped with olive oil, cracked pepper, Parmesan cheese, fresh basil & fresh bread! 

OR freeze in freezer safe containers! 


 Butternut Squash Soup

5 cups cubed butternut squash, skin removed (1 small butternut squash)

2 cups carrots (peeled and cut cubed 1-inch)

1/2 medium white or yellow onion, sliced (1 cup)

5 cloves garlic, peeled (left whole)

2 TB olive oil

1 TB maple syrup

1 healthy pinch each sea salt & black pepper

1 ½ – 2 cups vegetable broth

2/3 cup light coconut milk, plus more for serving

1-2tsp ground cinnamon

1 pinch cayenne (optional)


Heat oven to 400 degrees F Line a baking sheet with parchment paper.

Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.

Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.

Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.

Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, or cayenne for heat.

Enjoy as is, or top with toasted croutons and an extra drizzle of coconut milk (optional).

OR freeze in freezer safe containers!  


Fast Pesto Sauce

1 medium size avocado
1 1/2 cups frozen spinach (thawed) or fresh spinach rinsed under hot water and dried
1 cup fresh basil
3 garlic cloves
1/3 cup grated Parmesan cheese or 1/4 cup macadamia nuts or cashews
juice from lemon
3 tablespoons avocado oil
1/2 t. salt
1/4 t. pepper

Directions put everything into your food processor or blender and blend on high until cream and smooth. Use right away or story in a glass air tight container in the fridge up to a week!
*if stored in the fridge..let sit out for 15min and stir before use!

Amazing on pasta with tomatoes, spinach & cracked red pepper! Amazing on toast with tomatoes and balsamic glaze! Yummy on sandwiches, eggs, used as a dip, you name it!!

OR Freeze into cubes or freezer safe containers! Love having this on hand for fast lunches! Im Always low on iron after childbirth, this sauce is high in iron from the spinach, great postpartum add in! 


Sourdough English muffins
160g water
180g starter
230 warm milk
280 flour
55 olive oil
70 honey
10 g salt
420 flour
combine active bubbly starter, water, milk and 280g of the flour in the bowl of a stand mixer. Mix on low until combined. Cover and let rest for 30 min.

Add honey, oil, salt and mix to combine. Switch to the dough hook attachment on stand mixer. Add the remaining flour (420g) and knead until the dough pulls away from side of bowl and holds to the hook. It may still be sticky, that’s okay!!

Transfer the dough to a clean lightly oiled bowl. Cover the bowl and set it aside. After 15 min. do your first stretch and folds. Repeat with another set of stretch and folds after 15 min. Repeat with another set of stretch and folds after 30 min. Repeat with the last set of stretch and folds after an hour. Cover and let the dough rise for 1-2hrs, until doubled in size.

Dust a clean surface with cornmeal. Roll the dough to 1/2in thick. Cut out circles with a large cookie cutter, biscuit cutter or cup. Reroll the scraps and continue cutting until all the dough is used. Makes 16-20 muffins.

Place the muffins on a baking sheet dusted with more cornmeal. Cover and let the muffins rise in a warm place for about an hour, close to double in size.

Preheat a cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. Cook the muffins on each side until well-risen and deep golden brown. Watch to make sure they don’t burn.

Fresh English muffins will last 2-3 days in an airtight container or 6 months in the freezer. To store in the freezer, cut the muffins in half, place in an airtight container and freeze.


Healthy Chocolate Mousse 

Chocolate mousse
2 ripe avocados
1/4 cup raw honey or maple syrup
1/2 cup raw cocoa or cocao powder
1 TB coconut oil
1 TB vanilla extract
1/2 tsp sea salt
1/4 cup your choice nut milk or water (I did Mac nut milk a lot)
1 tsp unflavored gelatin

Combined everything in blender or food processor! If you want it thinner add more liquid etc!
Put in the fridge for like an hour! Top with whatever!! Makes like 6 servings!


Sourdough Waffles
1 cup discard or sourdough starter
2/3 cup milk of your choice (nut milks work great too)
2 TB melted butter or coconut oil
1 TB Sugar
2 eggs
Dash of vanilla
1 cup Flour (I'll do whole wheat flour often, to add some protein)
1 tsp Baking soda

-mix discard, milk, oil, sugar, eggs, vanilla until combined. Add flour and soda.
Heat up waffle iron and cook to your liking or crispness! *you can also store in airtight container in freezer



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