Favorite Post-Baby Recipes

I don't talk about food all that much here, but I thought I'd go ahead and share my favorite recipes as I embark on shedding the baby weight.  I hope you like peanut butter, cause as you are about to learn I LOVE it.  These three healthy recipes are great for satisfying a sweet tooth like mine.  Disclaimer: I tried to be all food stylist/photographer for this post, but it just wasn't happening, so here are photos from the original posts where I found the recipes.



I am obsessed with this recipe.  These flourless, sugarless muffins are still delicious.  I've been making a double recipe once a week since Oliver was born and three or four make for a delicious breakfast with my coffee every morning.  Be careful though, these babies go down easy! 

Peanut Butter Chocolate Chip Blender Muffins.  Adapted from Averie Cooks
  • 1 ripe banana 
  • 1 egg
  • 1/2 cup of Peanut Butter
  • 3 Tablespoons of honey
  • 1/4 teaspoon baking soda 
  • 1 Tablespoon vanilla extract
  • a pinch of salt
  • 1/2 cup mini chocolate chips
  • Scoop of protein powder (optional)** 

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
  2. In a blender add all ingredients, except the chocolate chips, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Pour the batter into the prepared pans. Each cavity should be filled to a solid 3/4 full.
  4. Add a few chocolate chips to each muffin cup (the orginal recipe has you stir them in by hand into the blender, but I found that all the chips got stuck on the bottom and you'd end up with some super chocolatley muffins and some with none at all).
  5. Bake for 9 -10 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
**Since I use vanilla protein powder, I use a little less vanilla extract.


Next up, a peanut butter banana smoothie.  This smoothie has mostly healthy ingredients and no chocolate, some how tastes like a frosty and was my go-to afternoon pick-me-up while on maternity leave.

Peanut Butter Banana Smoothie.  Adapted from a Whole Living recipe.

Ingredients:

  • 1 ripe banana 
  • one large scoop of peanut butter
  • about 5 ice cubes
  • one cup of almond milk
  • a tablespoon of instant coffee (optional)
  • 1/2 scoop of protein powder (optional)
combine all ingredients in a blender and blend until smooth. 


And my third, swear-by-recipe post baby is the Flourless Lactation Cookie.  Though I can't say for sure these helped with the actual milk production, lots of problems in that department, that's for another post, but I can attest to the fact that they are delicious.  This recipe makes A LOT, you may want to halve it, or freeze half like I did.  

Flourless Lactation Cookies. Adapted from Organic Mama Cafe
Wet ingredients
  • 1/2 cup butter (softened)
  • 16 oz REAL peanut butter 
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 1 Tablespoon real Maple syrup (optional)
  • 2 teaspoon vanilla
Dry ingredients
  • 1/2 teaspoon salt maybe 1/4 if you’re using really salty butter
  • 3 Tablespoons Brewer’s yeast
  • 1 c. flax seed meal (Grind the flax seeds in a coffee grinder for freshest taste.)
  • 3 1/2 cups oats
  • 2 teaspoons baking soda
  • 1 cup dark chocolate chips (or toffee, butterscotch etc.)
Preheat oven to 350º F
1. Stir together butter, peanut butter and brown sugar till thoroughly mixed.
2. Add eggs and beat till mixed.
3. Stir in vanilla and maple syrup.
4. Add dry ingredients and mix thoroughly. Nothing like biting into a pocket of baking soda. Yuck!
5. Use an ice cream scoop to shape cookies. Press flat on cookie sheet before baking. They are kind of sticky and a little hard to shape but press on. It is worth it.
6. Bake 15 minutes. The cookies should be chewy and soft, not crunchy. Your oven might be a little more or less so keep an eye on them.
So there you have it, my three healthy post baby treats.