Nutritious Recipes for Postpartum Moms
We’ve said it before and we will say it again…believe it or not, many times postpartum moms are forgetting to eat. Those first few weeks are a blur and time is going quickly. If they are eating, it’s a bite here and there and rarely very full of nutrients. Nutritious recipes are important. Moms are GREAT about making sure baby is getting their nutritional needs met. It becomes an obsession of, “Is baby getting enough???”, all while they ignore their own nutritional needs.
Whether a mom is nursing or not, calorie intake and nutrition are just as important postpartum. Pregnancy and birth take a toll on the body. Many births are a long process in which the mother is not ‘allowed’ to eat. Not only do we need the nutrients to make milk, but we need them to replenish and heal our bodies. Being a mom takes lots of energy to keep up with a demanding feeding schedule for baby whether bottle or breast.
Have a friend or family member that offered to help once the baby comes? Give them one of these 3 warm, easy and nutritious recipes to make for you! Don’t have anyone? That’s ok too. These are so simple you can make them and have extra for another meal or two.
Nutritious Recipe #1: Winter Lentil Soup (meatless)
1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
2. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
3. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
4. Simmer until the lentils are tender, 25 to 30 minutes.
5. Spoon into bowls and top with the Parmesan, if using.
Recipe from Goop
Nutritious Recipe #2: Stuffed Bell Peppers
Here is what you need, Makes 6 peppers.
– 6 large bell peppers
– 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version)- 2 cups cooked wild rice
– 2 cups chicken or vegetable stock
– 1 (15oz) can of diced tomatoes
– 1 medium onion chopped
– 2 cloves garlic, minced
– 2 cups shredded cheddar cheese or cheese blend. (I used Cheddar/Jack blend.)
– 1 egg
– 1 tsp salt
– 1/2 tsp pepper
1. Cut just the tops off the pepper and remove seeds and ribs from inside.
2. In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt, and pepper.
3. Mix well until evenly combined.
4. Stuff peppers with mixture and place into a crockpot, stuffed side up.
5. Pour stock over and around peppers.
6. Next, pour the rest of the canned tomatoes in.
7. Cover and cook on HIGH for 4-5hours or LOW for 6 hours.
Recipe from Family Fresh Meals
Nutritious Recipe #3: Egg and Cheese Souffle’
1 tsp. dry mustard
1 tsp. salt
½ tsp. Freshly ground pepper
4 c. milk
12 slice dense white sandwich bread
1 large red bell pepper
3 c. coarsely grated Cheddar cheese
1. Beat eggs, mustard, salt, pepper, and milk together in a large bowl. Stir in bread, cover, and let stand 1 hour.
2. Preheat oven to 300 degrees F.
3. Cut red pepper into 1/4-inch pieces. Stir red pepper and cheese into bread mixture.
4. Oil a 9- by 13-inch baking dish, pour in bread mixture and bake 1 3/4 hours. Remove and let stand 5 to 10 minutes before cutting into squares to serve.
Original recipe from Country Living
Wishing you the best on your postpartum journey! More helpful blogs for pregnancy and postpartum here.