I dont know about you but after I had my babies and was breastfeeding, I was hungry all of the time, and I'm not talking like just a little hungry but RAVENOUS; especially in the morning after multiple night feeds. My body didn't know what time of day it was and just wanted to be fed constantly. 

The last think I felt like doing was cooking, I was too tired and too busy to be able to put any effort into a meal and what usually ended up happening if there weren't quick, healthy options that I could just grab, was really unhealthy snacking that didn't really make me feel any fuller and left me feeling sluggish. 

So that is why we included this great recipe for healthy, chocolate chip muffins. They are quick, healthy and delicious. But the best part is you can freeze them! So you can make these well ahead of when you actually have the baby!

We hope you enjoy!



  • 3 cups rolled oats or old fashioned oats
  • 2 tablespoons light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • ¼ cup honey
  • 1 cup bananas, mashed
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • ¼ cup coconut oil
  • 1 cup semi sweet chocolate chips



  1. Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
  2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
  3. In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
  4. Add the wet ingredients into the dry ingredients. Stir until combined, do not over mix.
  5. Fold in the chocolate chips.
  6. Scoop batter evenly into prepared muffin tin.
  7. Bake for 30 minutes or until set and the tops are slightly brown.
  8. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.



Lactation Smoothie 



Prep  1 (Make multiple ziplock bags ahead of time and freeze.) 

Smoothies are an awesome and quick way to start your morning, especially when you're a nursing mama. You'll often feel dehydrated while breastfeeding so its important to get as much water and food containing lot of water in as much as you can throughout the day.

This lactation smoothie is great cause it doesn't contain any fillers, sorbets or dairy, and you can switch it up with different fruit combinations depending on your preference. The best part it contains Almond Milk which is your new lactation boosting best friend!  

It is not only delicious, especially the vanilla flavoured kinds, but also packed with Vitamin E and Omega 3. Omega 3 helps lactation boosting hormones to produce more milk, and Vitamin E heals itching caused by post pregnancy stretch marks. 

To make each pack place all above ingredients in plastic bag and seal. Freeze and when ready blend and enjoy.



  • 1 Banana
  •  1/2 cup strawberries
  • 1/4 cup oats
  •  1 tbsp. Nut Butter
  •  1 cup of Almond or coconut milk
  • 1/2 tsp of flax


To make each pack place all above ingredients in plastic bag and seal. Freeze and when ready blend and enjoy.

Bacon Egg Cups



Prep ook otal  12.


Sometimes you just feel like a good ole traditional egg and bacon breakfast, but as a new mom you may not have the time to prepare every morning. We've got you covered with freezable Bacon and egg mini cups. They are delicious and you'll be able to get that protein in quick. Best part, you can make them as big or little as you want so you can control your portions and have something quick on the go. Enjoy!




  • 12 slices bacon
  • 8 eggs
  • 1/2 cup shredded cheddar cheese
  • pinch of salt
  • 1/4 tsp black pepper
  • 1/4 cup green onions, diced


  1. Preheat oven to 350 degrees.
  2. Whip the eggs, salt, pepper and cheese with a fork.
  3. Spray non stick spray in 12 muffin tins.
  4. Place each piece of bacon inside the sides of each muffin cup forming a cup with bacon
  5. Fill each bacon  cup 3/4 of the way with the egg mixture.
  6. Sprinkle green onions on top of egg mixture.
  7. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle.
  8. Use a knife to scoop them out of the tins.
  9. Serve immediately.



If you are preparing them ahead of time. Bake only for 20-25 minutes. Let cool for 10 minutes. Then wrap each one in saran wrap then place in freezer ziploc bag. Place in freezer. When ready to prepare. Thaw in fridge overnight and cook in 350 degree oven for 10 minutes prior to serving.


Butternut Squash Soup




This quick, simple recipe makes a big batch of healthy soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal.

Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt.

  • 2 tbsp olive oil
  • 1/4 cup butter
  • 1 cup  onion, finely sliced 
  • 2 pounds butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
  • salt and freshly ground black pepper
  • 2 vegetable stock cubes
  • 750ml milk or almond milk
  • squeeze of lime 





Place quick homemade teriyaki sauce and chicken into your slow cooker, set it and forget it! This delicious slow cooker honey teriyaki chicken is so easy.


  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 3 Tablespoons (50g) brown sugar
  • 1/4 cup (85g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)

2 teaspoons minced garlic

1 – 2 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger) 1/2 medium onion, chopped

4 boneless skinless chicken breasts (about 1.5 – 2 lbs total)

optional for serving: sesame seeds and chopped scallion

Instructions :

  1. Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.


2. Place chopped onion and chicken into a 4 quart or larger slow cooker. (Here’s one I own and love!) Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.

3.Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.

4.Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.


Freezing Instructions: Place cooled cooked chicken/sauce into a freezer-friendly container or large zipped-top bag and freeze up to 3-4 months. Thaw overnight in the refrigerator or place the container/bag in the sink filled with warm water. Once thawed, cook in a large pot on medium heat for 10 minutes. Or reheat in the microwave until warmed throughout. You can also freeze this uncooked. Place everything in a freezer-friendly container or large zipped-top bag, freeze up to 3-4 months, thaw in the refrigerator, then add to the slow cooker and proceed with the recipe.



It’s difficult to find a comforting breakfast that’s easy, healthy, and not just... eggs. This baked oatmeal checks all the boxes and, best of all, it tastes REALLY good. Today I’m persuading you something you never knew before: you need baked oatmeal in your life!


1 and 3/4 cups (420ml) milk (dairy or nondairy)

2 large eggs*

1/2 cup (120ml) pure maple syrup*

1/4 cup (60g) unsalted butter, melted and slightly cooled* 1/4 cup (60g) unsweetened applesauce or mashed banana 3 cups (240g) old-fashioned whole oats*

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 and 1/2 cups mixed berries, fresh or frozen (do not thaw)* optional for topping: 1/2 cup chopped walnuts or pecans


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar

size or shape pan works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.

  1. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
  2. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.


Make Ahead Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.