Savory Yogurt breakfast Bowls + Chicken w/Bell Pepper slaw Tacos
¡Hola amigas! I’m very excited about this new series of sharing and equipping you with nutrient-dense recipes to meal prep quickly on the weekends (or a day where your partner, family or friend are home to give you an hour in the kitchen to quickly whip up these meals) for your upcoming postpartum week with baby or back to work transition or the SAHM life.
When Hola Postpartum was delivering meals, we focused on what we call “the forgotten foods”: Breakfasts and Lunches. After a baby joins a family and the birther moves into the postpartum season, many family and friends of the new family bring meals that are typically used for the end of day meal/dinner. So in the busyness that is postpartum (feed baby, burp baby, bottle baby, hold baby, pump, sitz bath, try to sleep, eat and repeat) many parents forget to prioritize their breakfasts and lunches for a well rounded nutritious day.
“...postpartum time has higher nutritional needs than in pregnancy,”
Evidence supports the postpartum time has higher nutritional needs than in pregnancy, and yet we have less time in postpartum to be mindful of our food intake. So, even though we at Hola Postpartum food are no longer on the road delivering food to folks’ doorsteps, we have pivoted our goal to be joining you through your phone/computer in your kitchen and guiding you through simple meal prep instructions to nourish your week.
Our goal will continue to provide you with recipes, instructions and a grocery list to make 5 breakfasts and 5 lunches for your upcoming week. One of the two meals will have a few more steps, but the second recipe will be much quicker to whip up. We KNOW your time is precious, and that you don’t have hours to spend in a kitchen. These are meant to be quick and nutritious! We will focus on making these forgotten foods a priority and a wonderful opportunity to well-nourish yourself, so you can prioritize the new love in your life: your baby.
Plus, all our meals will include lactogenic foods to help boost your milk supply too!
Are you excited?! I know I am! And don’t forget to follow us on Instagram too, for more detailed instructions on how to put your meals together.
This week we are beginning with a multi-step breakfast, but once it is in the fridge you pull out a couple of containers and spoon it all up in your bowl while the naan toasts in the toaster and ¡provecho! you’re ready to eat. The lunch is even easier; you’ll place all the ingredients to your tacos in meal prep containers and throw it all into your tortilla, and again ¡provecho! Eat away while you try not to drop your lunch on your sleeping baby in your arms.
So first thing is first, here is the grocery list of the items needed for these two meals (made 5x each, for a total of 10 single serving meals). So check your home pantry and then take this list with you to the grocery store, or place a grocery delivery to make this postpartum life a bit easier.
Now that you have your groceries, go feed your baby from both breasts or hand a bottle to partner/dad/family member/friend, and let’s spend about an hour in the kitchen to assemble these next two recipes.
Chicken Tacos with Bell Pepper Slaw and Siracha Aioli
Ingredients
1 Rotisserie Chicken, shredded
1 bag prepared coleslaw
3 bell peppers (red &/or orange), thinly sliced
3 avocados
1 bag flour tortillas (at least 10count)
1 (8oz) bag fresh spinach
1.5 cup plain whole milk Greek yogurt, separated
¼ cup avocado mayo, separated
0.5-1 tablespoon vinegar
Honey or agave, to taste
Salt, to taste
1 teaspoon soy sauce
Siracha, to taste
Watch our Instagram Reels for the complete instructions
Bell Pepper Slaw Method
In a medium to large bowl, place 1 cup of yogurt, 3 tablespoons of mayo, vinegar, and drizzle some honey or agave into it. Whisk these ingredients together. Taste to adjust to add more honey/agave and salt as desired.
Fold in the coleslaw and thinly sliced bell peppers until the vegetables are covered with the dressing.
Store in an airtight container.
Siracha Aioli Method
In a small bowl, place ½ cup of yogurt, 1 tablespoon mayo, soy sauce and siracha to taste.
Whisk these ingredients together. Taste to adjust adding more siracha to your desired spiciness. If too spicy, add another tablespoon or two of yogurt and a teaspoon or two of mayo to even out the spiciness.
Next your week’s breakfasts:
Savory Yogurt Breakfast Bowls with Poached Eggs
Ingredients
Olive oil
2 (15.5oz) cans chickpeas/garbanzo beans, drained and rinsed
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon salt, plus more to taste
1 pint cherry tomatoes
2 tbsp minced garlic
1 (12oz) bag kale
10 eggs, poached
1 jar Trader Joe’s Crunchy Chili Onion or Spicy Chili Oil
1 (32oz) tub plain whole milk Greek yogurt, separated
10 medium naan pieces
Watch our Instagram Reels for the complete instructions, including how to poach eggs
Roasted Chickpeas
Set oven to 400ºF.
Toss the drained and rinsed chickpeas with enough olive oil to coat them, the garam masala, cumin and salt. Place the chickpeas on one side of a sheet pan.
Next toss the cherry tomatoes with some olive oil to coat them and salt to taste, and place on the other side of the sheet pan with chickpeas.
Place the sheet pan in the oven and roast for 15-20 min and give everything a stir. Tomatoes may be getting close to done, so check on them again in about 5min. Once done, remove them from the sheet pan and store into an airtight container. Otherwise keep roasting the chickpeas for about 10-15 min.
Garlicky Sauteed Kale
In a large sauté pan over medium, once the pan is hot add a couple of tablespoons of olive oil to the pan.
Once oil is hot, add the garlic and continuously stir to ensure the garlic doesn’t burn.
Once the garlic is fragrant, add all the kale and with tongs begin turning over and over to cook the kale down little by little as well as tossing it with the garlic.
When kale is cooked down, transfer to an airtight container.
