Two Perfect Delicious & Nutritious Post-Baby Cook Ahead Recipes

Getting in the habit of cooking ahead will help keep you well fed and nourished after baby arrives

You can see the finish line at the end of your 40-week marathon of nausea, weight gain, back pain and exhaustion. You have worked so hard to maintain a healthy lifestyle even when those late night pregnancy cravings were really tempting and now you are just days away from holding your sweet baby girl or baby boy. Now is the time to put some thought into maintaining your healthy diet after baby arrives before sleep deprivation can really hinder your healthy eating ambitions.

Remember, this is equally an important time of your life (post-pregnancy) to make sure you are getting the right nourishment. Whether you breastfeed or not, your baby needs you at your best and that includes a healthy diet.

You could cook these healthy and easy recipes in the weeks leading up to your due date and put them in your freezer. That way you will have a handy supply of nutritious, homemade meals during those hectic first days with your baby.

Quinoa Stir-Fry With Vegetables And Chicken

Ingredients 

3/4 cup quinoa, rinsed

1/2 teaspoon salt, divided

1 tablespoon coconut oil

1 small carrot, thinly sliced

1 medium red bell pepper, cored, seeded and chopped

2 teaspoons grated ginger

1 clove garlic, sliced

2 cups snow peas, trimmed

1/4 teaspoon black pepper

4 oz grilled chicken breast, chopped

2 scallions, chopped

1/2 cup cilantro

1 tablespoon soy sauce

Instructions

1. Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

2. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger and garlic; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute.

3. Remove vegetables and return skillet to heat; add quinoa. Cook, stirring constantly for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

To Freeze: cool and place in 4 individual airtight glass containers. Defrost and cook in microwave once ready to eat.

Healthy Gluten Free Chicken Nuggets

Ingredients

1 pound organic, skinless, boneless chicken breast, cut into bite size pieces

¾ cup ground flax seed

¼ cup chia seeds

¼ freshly grated Parmesan cheese

1 teaspoon salt

1 teaspoon oregano

½ teaspoon basil

2 cloves minced garlic

2 eggs

Instructions

1, Preheat oven to 400 degrees. Lightly grease a baking sheet or baking pan.

2. In a medium bowl, place flax seed, chia seeds, Parmesan cheese, salt, oregano, basil and garlic. Mix well.

3. In another separate medium bowl, place eggs and mix well.

4. Line up the bowls and place each piece of chicken into egg mixture, then flax/chia mixture. Lay onto prepared baking sheet until all the chicken is used.

5. Discard any remaining egg or flax mixtures.

6. Cook chicken for 25 minutes or until cooked through, making sure to turn over once halfway through.

To Freeze: cool and place in 4 individual airtight glass containers. Defrost and cook in microwave once ready to eat.

 

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