This community is no stranger to Leslie’s delicious and nourishing postpartum recipes. A registered dietitian, host of the food blog The Gathering Page, and soon-to-be mom of two, Leslie shared two of her favorite postpartum meals after welcoming her first baby to the world last year. Now, as she prepares to do it all again, she’s bringing us back into her kitchen for round two.

As we prepare for baby no. 2 to join our family in just a few short weeks, I am prioritizing prepping delicious, nourishing meals to help make my postpartum journey just a little bit easier. The newborn stage is so sweet, but it’s also exhausting! And this time around, I’ll have a toddler to spend quality time with in addition to caring for my newborn. With that in mind, I know how important it is to have simple, quick meals on-hand in those early days, and taking some time to prep just a few things in advance will help so much. Below, you’ll find three of my favorite freezer-friendly recipes that I’m prepping for postpartum.

Freezer-Friendly Recipes For Postpartum

Sausage + Egg Breakfast Sandwiches

These breakfast sandwiches are great to keep on-hand for new parents! Breakfast was definitely the meal I struggled with the most the first time around postpartum. I would wake up groggy, feed the baby, change diapers, shower, etc. and before I knew it, the morning was gone! I truly believe it is so important to have a nourishing breakfast to start the day, so I will definitely be focusing on it more this time. These English muffins are loaded with a hearty turkey sausage patty, fluffy eggs, and savory cheddar cheese. After reheating them, you can add fresh spinach for even more flavor and nutrients.

Ingredients

• 6 whole wheat English muffins
• 16 oz. turkey breakfast sausage
• 6 eggs
• 1/4 cup milk
• Salt and pepper to taste
• 6 slices of cheddar cheese

Instructions

1. Form the turkey sausage into 6 large patties 
2. Heat a skillet over medium high heat and place patties in the skillet. Only cook ~3 at a time so as to not overcrowd the skillet. Cook for 4 minutes, flip and cook for 4 more minutes or until they are cooked through.
3. Remove the turkey sausage from the skillet and place on a paper towel lined plate, dab off any extra grease.
4. For the eggs, preheat the oven to 350°. Add eggs, milk, and salt and pepper to a well greased 8x11" casserole dish. Use a whisk to scramble the eggs and mix all the ingredients together. Bake for 18 minutes.
5. Let the eggs cool and then cut into 6 squares.
6. Assemble the sandwiches, adding the turkey sausage, eggs, and a slice of cheddar cheese to each English muffin.
7. First wrap in saran wrap, and then wrap in foil. Use a sharpie to date each sandwich and then place in the freezer.
8. When it's time to reheat, unwrap both layers, open the sandwich, and place it on a microwave safe plate. Heat for ~1 minute and 30 seconds. It might need more or less time depending on the power of your microwave.
9. Add fresh spinach after it's reheated if you'd like. Enjoy!

Vegetable Soup

What’s more cozy and nourishing than vegetable soup in the middle of winter? I’m due in December, so I’m definitely leaning into soup season and will be relying on soups to get me through the cold winter days. I love soup because it usually makes plenty for leftovers, and personally I think it tastes better each time it’s reheated. This vegetable soup is my grandma's recipe so it’s nostalgic to me, and it’s just absolutely delicious. 

Ingredients

• 2 tbsp. olive oil
• 2 large carrots, peeled and chopped
• 1/2 yellow onion, chopped fine
• 2 cloves minced garlic
• 1 (28 oz) can crushed tomatoes
• 1 can lima beans
• 1 can corn
• 1 can green beans
• 1/2 lb. yellow potatoes, cubed
• 4 cups vegetable broth
• 1 chicken bouillon cube (you can leave this out to keep it vegetarian, it just adds flavor)
• 1/2 tsp. parsley
• 1/4 tsp. thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large dutch oven over medium high heat. Add carrots, onion, garlic and salt and pepper to taste. Mix and place the lid on. Let cook for 10 minutes, stirring every couple of minutes.
2. Add crushed tomatoes, lima beans, corn, green beans, potatoes, vegetable broth, chicken bouillon cube, parsley, and thyme to the pot.
   *NOTE: Do not drain the vegetables. Pour the whole can into the pot.
3. Turn up the heat to high and bring to a boil. Place lid on and reduce heat to a simmer.
4. Let simmer for 30 minutes or until the potatoes are soft. Enjoy fresh or bring to room temp before freezing. If you would like to freeze, you can store in a gallon zip lock baggie (lay flat when you place it in the freezer), or souper cubes. When you are ready to eat it, transfer to the refrigerator in the morning to let it thaw and then heat in a pot on the stove top. 

Apple Pie Oat Bars

We all need a little sweet treat to get through some of those long days! I have been on an oat bar kick recently, and my toddler loves them as well. If you are breastfeeding or pumping, oats are known to boost milk supply. So not only are these delicious and filling, but they are providing benefits as well. I love the cozy feel they have from the apple flavor, and I topped them with chocolate caramel candy that just makes them so good. I remember being ravenous throughout the day when I was postpartum so having a nourishing snack on hand to grab for is super helpful.

Ingredients

• 2 cups old fashioned oats
• 1 tsp. baking powder
• 1/4 cup milled chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 eggs
• 1/3 cup unsweetened apple sauce
• 1/3 cup milk
• 1/4 cup honey
• 1 tsp. vanilla
• 1/2 cup (~1 medium size apple) grated honey crisp apple
• 8 Rolos, chopped up

Instructions

1. Preheat oven to 350°F.
2. Place oats, baking powder, milled chia seeds, cinnamon, and salt in a bowl and mix together with a spatula.
3. In a separate bowl whisk together the eggs, apple sauce, milk, honey, vanilla, and grated apple.
4. Pour the wet ingredients in with the dry ingredients and mix well. Set aside for 10 minutes to let the oats absorb some of the liquid.
5. Pour the oat mixture into a parchment lined 8x8 baking dish, use a spatula to spread out, and then top with the chopped Rolos.
6. Bake for 25 minutes. Once they are done baking, let them cool completely before removing them from the pan. Cut into 8 bars.

*Note: These stay fresh longer if you keep them refrigerated, but I do like to heat them for a few seconds in the microwave before enjoying them!

A Quick Note From Mom To Mom

I totally understand how overwhelming everything can feel as a new parent, especially the first time around! I hope these simple recipes inspire you to make something nourishing and easy at home, but also remember that premade frozen meals and takeout are great, too! The goal is always to keep you and baby healthy and thriving—so however you do that is great. And if you’re meal-prepping once baby has arrived, don’t be afraid to bring baby along for the fun! I remember putting my first in the Solly Wrap and letting him nap on me while I cooked—it was one of the first things that made me feel like myself again, and I can’t wait to do it with our baby girl, too. 

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