Postpartum RECIPES.

BREAKFAST SANDWICHES (freezer-friendly)

  • 12 eggs

  • 2 TBSP milk of choice

  • 1 tsp salt; 1/2 tsp pepper

  • 12 slices cooked turkey bacon

  • 12 Dave’s Killer Bread (or any brand) English Muffins

  • 12 slices cheddar cheese (or any flavor)

    DIRECTIONS:

  • Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan.

  • Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).

  • Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.

  • Remove from oven and allow to cool before cutting into 12 squares.

  • Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.

HIGH PROTEIN CROCKPOT TACO SOUP

  • 1lb Ground Beef

  • 1 cup Onion, chopped

  • 4 Garlic cloves, minced

  • 1 14 oz Can Diced Tomatoes with Green Chiles

  • 1 quart Beef Bone Broth

  • 1 tsp Paprika & Chili Powder

  • ½ teaspoon Pepper & Cumin

  • 1 Can Black & Pinto Beans

  • 1 cup Frozen Corn, thawed

    DIRECTIONS:

    In a large pan, heat olive oil. Brown beef, onions and garlic for 10-12 minutes until cooked. Add beef/onion/garlic mixture to the crockpot with tomatoes, broth, spices, beans and corn. Stir together. Cook on low for 6-8 hours or high for 3-4.

Oatmeal chocolate chip lactation cookies

  • 1 1/2 cups flour, minus 1 TBSP, see notes

  • 1 tsp baking soda

  • 1 tsp salt

  • 3 TBSP Brewers Yeast Powder

  • 1 TBSP ground flax seeds

  • 1 cup unsalted butter, room temperature

  • 1 cup light brown sugar, packed

  • 1/2 cup sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 3 cups old fashioned oats

  • 2 cups chocolate chips, semi-sweet or dark

  • pinch of flaky salt (optional)

  • 2 scoops plain collagen

    DIRECTIONS:

  • Prep: preheat the oven to 325°. Spray or line a baking sheet.

  • Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, brewer's yeast and ground flax seeds.

  • Wet Ingredients: In a large bowl, using a standing mixer or hand-held mixer, cream the butter for 1 minute. Add in the brown sugar and sugar and cream for 1-2 minutes. Add in the egg and vanilla and cream for 3-6 minutes or until light and fluffy.

  • Combine: Add in half of the dry ingredients into the wet ingredients and mix on low until just combined. Add in the rest of the dry ingredients and mix on low until just combined.

  • Add Ingredients: Add in the oats and chocolate chips into the cookie dough and mix with a large spoon or with the mixer on low.

  • Drop Cookie Dough: using two spoons or a cookie scoop, place a rounded tablespoon of dough onto the baking sheet.

  • Bake: Place the baking sheet into the oven and bake for 10-12 minutes or until the edges or just golden brown. Sprinkle with flaky salt, if using, while the cookies are still hot.

  • Cool: let cool on the baking sheet for 2-3 minutes and then transfer to a cooling rack until cool.