Easy Meal Prep Recipes for Postpartum!
Meal prepping doesn’t have to be a daunting task. The most nourishing meals are often simple whole foods, so you won't find any complex recipes in this post! I made the most of what I had on hand, and you can easily tweak these recipes based on what ingredients are available to you. Happy prepping!
1. Slow Cooked Oxtail Stew
Ingredients
3 lbs beef oxtail, bone-in
1 tbsp vegetable oil
2 lbs russet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into chunks
2 chayote squash, peeled and cut into chunks
2 yellow onions, chopped
3 large tomatoes, chopped
1 tbsp Worcestershire sauce
1 cup beef broth
4 tbsp fish sauce
Salt and pepper
Directions
Heat oil in a large skillet over medium-high heat. Smear salt and pepper on both ends of the oxtail and sear the oxtail for about 4 minutes on all sides, until browned. Transfer the oxtail to a slow cooker.
Add all chopped vegetables, beef broth, fish sauce, and Worcestershire sauce to the slow cooker.
Add enough water to barely cover all of the ingredients but leave an inch of space beneath the lid (do not overfill).
Cook on HIGH for 6 hours, or on LOW for 8 hours.
Let the stew cool completely before transferring it to containers for freezing. It should be good for up to 3 months.
2. Slow Cooked Pho Broth
Ingredients
3 lbs beef bones
1 onion, halved
4 inch section of ginger, sliced
1 packet of pho seasoning (2 cinnamon sticks, 2 tsp coriander seeds, 3 cloves, 2 cardamom pods, 1 tsp fennel, 3 star anise pods)
8-9 cups of water (depending on size of pot)
3-5 tablespoons of fish sauce (to taste)
1 teaspoon sugar
Directions
Bring a large pot of water to a boil and add the beef bones. Boil the beef bones for 10 minutes. Drain the impurities, rinse the beef bones, and add it to the slow cooker.
Toast the pho seasoning in a pan for 2-3 minutes until fragrant. Pour the seasoning into a filter bag and add it to the slow cooker.
Drizzle vegetable oil in the same pan and roast the ginger slices and onion halves for 5-7 minutes until onion is browned. Add it to the slow cooker.
Fill the slow cooker with 8-9 cups of water or until all of the ingredients are covered, leaving at least an inch beneath the lid. Add fish sauce and sugar.
Cook on HIGH for 6 hours, or LOW for 8 hours.
Sieve the content to leave behind the clear pho broth. Leave it to cool completely before transferring it to containers for freezing. It should be good for up to 3 months.
3. Chinese Sausage Fried Rice
Ingredients
4 cups of cooked Jasmine rice (day-old works best)
1 1/2 cups Chinese sausage, diced
4 eggs, beaten
3 scallions, chopped
3 garlic cloves, minced
1/2 cup frozen peas or chopped green beans
2 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
4 teaspoons water
Pinch of black pepper
Vegetable oil
Salt to taste
Directions
Whisk the soy sauce, fish sauce, oyster sauce, sesame oil, water, and pinch of black pepper until combined. Set aside.
Heat up a dash of vegetable oil and scramble the beaten eggs until cooked (do not overcook). Set aside.
Turn up the heat and stir-fry the diced sausage for a minute until sizzling (do not burn).
Add minced garlic and chopped scallions (whites only), stirring for 10 seconds until fragrant.
Add the rice and break up the clumps until it is warmed thoroughly.
Add the peas or green beans and continue stir-frying for another minute.
Add the whisked sauce to the fried rice and toss it to combine thoroughly.
Add the scrambled eggs and chopped scallions (greens only) and combine. Salt to taste.
Let it cool completely before transferring it to containers for freezing. It should be good for up to 1 month.
4. Bean and Cheese Burritos
Ingredients (Makes 8)
2 cans of pinto beans or 3 cups of cooked pinto beans
3 cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon of taco seasoning
1 tablespoon of olive oil
1/3 cup of water
1 cup of mixed shredded cheese (cheddar & Monterey Jack are best)
8 flour tortillas (10 inches)
Directions
Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.
Heat the olive oil in a saucepan. Add garlic, salt, and taco seasoning, stirring for 1 minute until fragrant.
Drain 1 can of beans and keep the juice in the other. Pour in the beans. Cover and let it cook for 3 minutes on medium heat.
Reduce the heat to low and use a potato masher to mash the beans as desired. Let it simmer for 2 minutes, stirring in a dash of water if the consistency is too thick.
Spread desired amount of cheese onto the center of the tortilla. Then spread the desired amount of beans.
Fold the bottom edge of the tortilla over the filling, then fold in the sides, and finally roll the tortilla from the bottom up.
Transfer the burritos to the baking sheet and bake for 10 minutes.
Let it cool completely. Wrap each burrito with deli wrap and store it in an airtight container in the freezer. It should be good for up to 3 months.
5. Lactation Balls
Ingredients (Makes 20-25 balls)
1 cup cashew butter
1/3 cup honey or maple syrup
1 1/2 cups rolled oats
1/4 cup flaxseed meal (ground flaxseeds)
1/4 cup pumpkin seed meal (ground pumpkin seeds)
3 tablespoons of brewer’s yeast
1/2 teaspoon of ground cinnamon
1-2 tablespoons of melted coconut oil
1/3 cups of mini chocolate chips
Directions
In a large mixing bowl, mix the cashew butter and sweetener.
Add the dry ingredients and mix thoroughly. Add 1-2 tablespoons of melted coconut oil as desired.
Once combined, place the bowl in the freezer for 10 minutes to make it easier to roll into balls.
Use a small cookie scoop to scoop up the mixture and roll it between your palms to shape.
Store the balls in a ziplock bag or vacuum seal the balls before freezing. It should be good for up to 3 months.
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If you’ve tried any of these recipes, let me know how you like them below! You can also feel free to share your favorite postpartum recipes with our community as well. The more the merrier! :)