5 make-ahead meals to prep for baby’s arrival

Stocking your freezer with a few staples can make life much easier (and may we suggest tastier) after baby arrives.

5 make-ahead meals to prep for baby’s arrival

If there’s one thing we know about new motherhood, it’s this: things that used to be a piece of cake can all of a sudden feel like monumental tasks. Stocking your freezer with a few staples can make life much easier (and may we suggest tastier) after baby arrives, so we rounded up some of our favorite foods to fill up your freezer for fast and easy options later. Enjoy, mama! ?


1. Soups: freeze in a tupperware or ziplock freezer bag

Sweet Potato Bacon Chili

by Little Coconutty

Ingredients:

  • 2 cups cherry tomatoes
  • 4 1/2 cups chicken broth
  • 1 chopped onion
  • 3 cloves of garlic minced
  • 2 jalapeños (remove seeds to make less spicy)
  • 2 bell peppers, chopped
  • 1 large sweet potato, cut into chunks
  • 6 oz tomato paste
  • 1 lb hamburger
  • 3 slices of bacon
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp salt

Directions:
First cook bacon and break into pieces, then sauté onions garlic and peppers in bacon grease and add to pot, next brown hamburger seasoned with salt and pepper in the same bacon greased pan ? and add to pot. Add rest of ingredients and cook until sweet potatoes are soft. Freeze and serve later with avocado, green onions and cilantro.

2. Egg Quiche/Frittata: cook in mini muffin tins and freeze in individual portions

Veggie Egg Frittata

by Little Coconutty

Ingredients:

  • 10-12 eggs
  • broccoli, cooked
  • tomatoes
  • onions
  • mini sweet bell peppers
  • bacon or ham

Directions:

Chop all ingredients and add to whisked eggs and salt and pepper. Put into greased @lodgecastiron skillet and bake at 375 degrees Farenheit for 15-25 minutes until done. Refrigerate up to 1 week or freeze for later.

3. Bite-sized snacks: refrigerate or freeze for eating on-the-go

Energy Bites

by Nutrition Simply

Ingredients:

  • 1 cup oatmeal
  • 2/3 cup unsweetened coconut flakes
  • 1 scoop chocolate protein powder
  • 1/2 cup ground flaxseed
  • 1/2 cup natural peanut butter
  • 2 tb honey
  • 1/4 - 1/2 cup water
  • 1/4 cup chocolate chips
  • 1 tsp vanilla
  • 1/2 tsp sea salt

Directions:

Mix all ingredients together and add water until desired consistency is reached. Roll into 1” balls and refrigerate up to 2 weeks or freeze up to 6 months.

4. Smoothies: freeze blended or place all ingredients in a mason jar

Banana Split Smoothie

by Simple Green Smoothies

Ingredients:

  • 1 cup spinach
  • 2 cups unsweetened almond milk
  • 2 bananas*
  • 1 cup cherries, pitted*
  • 2 tablespoons cacao powder
  • 2 tablespoons sliced almonds
  • Homemade Coconut Whipped Cream (optional)

Directions:

Use at least one frozen fruit to chill down your smoothie bowl. Blend all ingredients until smooth and then freeze or freeze ingredients together and blend later.

5. Breads & Muffins: add veggies and superfoods and freeze for later

Chocolate Zucchini Muffins

by Nutrition Simply

Ingredients:

  • 1½ cups almond flour
  • 1½ teaspoons baking soda
  • ¼ cup raw cacao powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon of salt
  • 1 cup zucchini, finely grated
  • 2 large eggs
  • 1/2 cup greek plain yogurt
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoon raw honey
  • 1 teaspoon apple cider vinegar
  • ½ cup chocolate chips

Directions:

1. Combine dry ingredients in a bowl--almond flour, baking soda, cacao, cinnamon, & salt. 2. Combine wet ingredients in a separate bowl- zucchini, eggs, yogurt, coconut oil, vanilla, honey & apple cider vinegar. 3. Add chocolate chips if desired. 4. Mix wet & dry ingredients until just combined. 5. Bake in parchment lined loaf pan at 350 degrees Farenheit for 40-45 minutes or until toothpick comes out clean.

Cover photo: Lauren Carnes Photography

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