Everyone loves quick and easy recipes. Be it because you are preparing to have a baby, just HAD a baby, or have young kids and need to make meals asap! No matter the reason, here are some recipes that I love myself and have made for many of my clients when working with them postpartum. I always try to have 2 meals on the go when I’m cooking so that I can use my time well. These 2 recipes work great with each other! I get the cookies started and in the oven first. Next, I get the soup going while the cookies are in the oven. The cookies come out, the soup continues to simmer, and then I often have time to cut up some fruits or veggies for snacking before the soup is done.
Quick & Easy Foods are going to be your new BFF
These ‘cookies’ are very filling and taste AMAZING! These are a hit with parents and kids! A huge bonus with these for body feeding parents; the oats can sometimes help boost your milk supply. These are best kept in the fridge, but will be fine left out where your feeding nook is if you want easily accessible snacks.
Banana Breakfast Cookies
- 2 cups quick oats
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large or 3 medium ripe bananas (about 1 cup mashed)
- 1/2 cup of nut butter
- 2 tbsp honey or agave
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
- 1/4 cup of chocolate chips
1. Preheat oven to 350 degrees.
2. Add dry ingredients into a large bowl and mix.
3. Stir in the remaining ingredients and mix well until combined.
4. Form 12 cookies by scooping 1/4 cup balls of dough onto baking sheet and flattening cookies.
5. Bake for 14-17 minutes. Allow to cool completely before storing.
Makes 12 cookies
This soup is what I call a ‘fridge soup’. I throw in whatever I have that needs to get used up. You can change up this recipe easily to fit whatever needs to get used in your fridge. And because it uses precooked protein and rice, it is a super speedy recipe!
Chicken and Rice Soup
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 carrots, diced
- 1 medium zucchini, diced
- 1 lb cooked chicken, diced
- 4 cups chicken stock or bone broth
- salt and pepper to taste
- 1 tsp herbes de provence
- 2 cups cooked rice
1. Heat a large pot over medium heat and add olive oil. When oil is hot, add onion, garlic, celery, and carrots. Cook for about 5 minutes until softened.
2. dd zucchini nd chicken and cook until warm.
3. Add chicken broth, salt, pepper, and herbes; simmer for 10 minutes.
4. Add rice and cook until heated through.