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Healthy Postpartum Freezer Meals

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Carrot Cake Bars

A delicious protein packed naked carrot cake that's perfect as a grab and go snack or breakfast. Gluten Free / Wheat Free, Dairy Free and Refined sugar Free

Ingredients

  • 2 carrots grated finely 3/4 cup
  • 2 cups almond meal blanched or spelt flour
  • 3 tbs ev olive or coconut oil
  • 1.5 tsp baking powder
  • 3 large eggs
  • 1 tsp ground cinnamon
  • 1 ⁄2 tsp ground ginger
  • 1 tsp vanilla
  • 1/3 cup water or almond milk or your choice of milk
  • 1 ⁄2 cup coconut sugar or honey
  • Optional 1⁄4 cup walnuts

Instructions

  • 1.Preheat oven to 180°C and line a square cake tin
  • 2.Beat the eggs and coconut sugar for 2-3 minutes
  • 3.Mix in other ingredients with spoon until well combined.
  • 4.Pour into cake pan and bake for 20minutes or until skewer comes out clean. 5.Cool on a wire rack and cut into individual pieces and store in airtight container.
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"Rustic" Lasagne GF DF

Gluten and dairy free lasagne. A super easy and nourishing mid week meal or double batch for an extra freezer meal.
Prep Time15 minutes
Cook Time40 minutes
Servings: 6 serves

Ingredients

  • 700 g jar Passata
  • 1.5 cups bone broth or stock
  • 500 g Beef Mince
  • 2 tsp Italian Herbs
  • 1 Onion
  • 2 Large Cloves Garlic
  • 2 large zucchini sliced into strips to layer 2 Carrots, grated
  • 1 Can tinned tomatoes
  • 1 pack GF Lasagne sheets oven ready Optional: 1/4 cup grated goat cheese or Nutritional yeast

Instructions

  • Preheat oven to 180°C and lightly oil a large rectangular baking dish
  • Dice onion and grate carrot, add to a pan with mince & garlic Break mince apart and stir until cooked. Meanwhile slice your zucchini into long strips to layer onto lasagne sheets
  • Once mince is cooked add passata, broth and tinned tomatoes. Allow to simmer for minimum 5 minutes (or simmer for longer and come back to it when you're ready to assemble)
  • Putting together: start by pouring half a cup of mince mixture into the dish then layer with lasagne sheets and a layer of zucchini strips.
  • Continue layering using 3/4 cup of mince, followed by lasagne sheets and zucchini, making sure mine is completely covering lasagne sheets (no dry parts)
  • For the top, layer with mince and sprinkle with nutritional yeast, grated goat cheese (optional) 7.Bake for 50minutes and serve with a side salad or steamed veggies.

Notes

Freezer option: freeze in an airtight container and defrost overnight in refrigerater before reheating for 15- 20mins or until centre is warmed to your liking.
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One Dish Oven Baked Chicken Korma Curry

A quick, easy, dairy free oven baked curry. One dish to clean and prepped in 5 minutes!
Prep Time5 minutes
Cook Time50 minutes
Servings: 4 serves

Ingredients

  • 600 g Chicken Breast or thigh
  • 1 cup frozen green peas
  • 6 small potatoes
  • 2 large carrots
  • 1/3 cup korma curry paste
  • 1 400 ml can coconut milk
  • 1/4 cup fresh coriander to serve

Instructions

  • Preheat oven to 180°C
  • Lightly spray baking dish. Wash potatoes and cut into quarters (or small pieces if you're using larger potatoes).
  • Chop chicken and carrots into bite sized pieces.
  • Mix all ingredients except coriander together in the baking dish. Cover with foil and bake in the oven for 40-50minutes or until veggies are tender.
  • Uncover, top with coriander and serve!
  • Can be served with rice or mix with chopped kale.
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Choc Chunk Protein Oat Bars

A delicious gluten free, low sugar and high protein slice to satisfy the 3pm sugar cravings. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 12 bars

Ingredients

  • 1/4 cup dessicated coconut ⠀
  • 2 TBS honey
  • 1 tsp vanilla extract ⠀⠀
  • 2 cups oats⠀ (GF)
  • 1 tsp cinnamon
  • 1/4 cup dark chocolate broken into chunks
  • 1/2 cup coconut or almond milk
  • 3 TBS Peanut Butter
  • 2 TBS Chia seeds
  • 1/4 cup protein powder I use vital pea protein or almond meal
  • 1/4 cup pumpkin seeds

Instructions

  • Preheat oven to 160° and line a square baking tin. Pulse all dry ingredients except choc chips in blender or processer (can skip this step, see note below)
  • Mix together with rest of ingredients in a bowl until it forms a sticky dough and press into baking tin. Bake for 20-25minutes until edges are golden
  • Let completely cool before slicing and store in an airtight container for 4-5 days.

Notes

** If you don't have a blender or food processor, combine all ingredients and add 1 egg to mixture.
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Banana Berry Muffins

1 bowl, super easy muffins free from gluten, dairy and sugar. They are also high in protein, fibre and complex carbs to keep you full and satisfied. 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 muffins

Ingredients

  • 1 Large Banana mashed
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups almond meal blanched
  • 1/4 cup shredded coconut
  • 1/3 cup any berries - raspberries, blueberries, strawberries

Instructions

  • Preheat oven to 180
  • Mix all ingredients except berries until combined.
  • Stir through berries last.
  • Pour into muffin tin and bake for 30-40minutes or until skewer comes out clean.

Notes

(may need to cover with tin foil halfway through if over browning)

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