5 Recipes for Mama & Baby

Meal time for mama & baby can be tough - you want the best for baby, but something quick and tasty! And often, you forget about yourself and tend to grab whatever is convenient! But mamas need nourishing too! Here are 5 recipes that are healthy and tasty for both mama & baby!

We recommend making 2-3 recipes on a Sunday so that you have them to eat throughout the week! You can also double up each recipe and freeze most of it for easy reheating for weeks to come!

Zucchini-Carrot Banana Bread

1 egg

¼ cup maple syrup

¼ cup plain, whole greek yogurt

2 T olive oil

2 tsp vanilla extract

1 tsp baking powder

1 cup oat flour

½ cup grated carrot

½ cup grated zucchini

1 small, mashed banana

Preheat oven to 350. Mix all wet ingredients together first, then add in the dry. Mix everything together then pour into a loaf pan lightly sprayed with olive oil. Bake for 1 hour. This bread will be on the softer side, but cook an extra 10 minutes if bread seems too soft.

Chicken-Veggie Burgers

1 package of organic ground chicken

1 egg

½ cup grated zucchini

½ cup chopped broccoli

1/3 cup chopped onion

Olive oil - for spraying

Sea salt + pepper to taste

Preheat oven to 375. Roughly chop 1 head of broccoli (or use frozen, chopped broccoli), spray with olive oil and roast on a baking sheet in the oven for 15 minutes. While the broccoli is roasting, lightly sauté your chopped onions on medium heat until translucent. Then set aside. In a large bowl (you’ll be mixing everything together in this!), beat your egg. Add in ground chicken and grate in your zucchini. Remove broccoli from oven and finely chop before adding it into your mixture along with the onions. Line a large baking sheet with parchment paper. Using your hands, make small patties with the mixture and line them on baking sheet, a few inches apart from one another. Bake for 25-30 minutes. (Note: you can also pan-fry these burgers!)

Sweet Potato Quiche

Crust ingredients:

2 medium sweet potatoes cut into thin rounds

Coconut oil - to grease bottom of pan and spray tops of potatoes

Filling ingredients:

4 whole eggs + ½ cup egg whites

1 cup riced broccoli & cauliflower mixture (purchase in frozen aisle!)

2 cups chopped spinach

½ cup chopped onion

Optional: organic cheddar cheese for topping

Preheat oven to 375. Lightly grease bottom of pie pan with coconut oil. Slice 2 medium potatoes into rounds (peel potatoes first if your baby cannot chew the skin) and cover bottom and sides of pan to make the crust. Lightly spray the top of the crust (potato rounds) with more coconut oil. Bake for 30 minutes or until they have browned and shrunk slightly.

While crust is baking, sauté your chopped onion until almost translucent. Add in riced vegetables and cook until no longer frozen. Add spinach at the end of cooking until wilted. Remove from heat. In a separate bowl, whisk together eggs and set aside.

Once crust is done, add sautéed veggies right on top. Spread evenly. Pour egg mixture on top of veggies. Add more egg whites if needed to fill up the quiche. Bake for one hour at 375. If adding cheese, add it towards the end of cook time.

Blueberry Almond Muffins

2 cups almond flour

½ tsp baking soda

⅛ tsp sea salt

2 eggs

2 egg whites

¼ cup maple syrup

2 tbsp olive oil

1 tsp vanilla extract

1 tsp lemon zest

2 tbsp lemon juice

1 cup fresh or frozen blueberries

Coconut oil spray - for misting the cupcake liners

Preheat oven to 350. Mix all dry ingredients, except berries, in a large bowl. In a separate bowl, mix all wet ingredients together. Add the wet ingredients into the dry. Fold in the berries last. Divide batter evenly into a 12-muffin tin with liners - lightly spray liners with coconut oil first. Bake for 25 minutes.

Veggie Meatloaf

1 package 85% lean, grass-fed and organic ground beef

1 egg

⅛ cup grass-fed, organic whole milk

½ cup ezekiel bread crumbs

⅓ cup of finely chopped carrot

⅓ cup of finely chopped onion

1 cup of finely chopped spinach

Dash of himalayan pink salt

Dash of pepper

Preheat oven to 350. Lightly saute your finely chopped carrot and onion in a fry pan on medium-low heat until onions become translucent. Add in chopped spinach at the end of cooking so that it wilts. While the veggies are cooking, toast 1 and a half slices of ezekiel bread, then process to a bread crumb. Mix all dry ingredients together in a large bowl. Mix wet ingredients separately. Add wet ingredients into the dry and mix. Pour into meatloaf pan. Bake for 45 minutes. Drain excess fat before serving.