Newborns undoubtedly require lots of care thus take up most of your time. However, that doesn’t mean that you can’t look after yourself with quick delicious snacks. We’ve compiled 5 easy snack recipes for new mothers who need both the time and the nutrients.
If you are unable to do so or just don’t feel like going to the grocery store for the recipes that require fruits and vegetables, here is the link to a farm fresh delivery service: https://www.instacart.com/farm-fresh
Easy Oven Baked Zuccini Chips*
Prep Time: 10 mins
Cook Time: 2 Hours
Yield: 50 chips
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
- 1 large zucchini
- 2 tbsp olive oil
- Kosher salt
- Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
- Thinly slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to lightly brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do not over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Cool on parchment paper for at least 5 minutes before removing them.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Low-Carb Egg Muffins**
Prep Time: 10 mins
Cook Time: 20 mins
- 1 tbs. extra virgin olive oil
- 1/4 cup onion, finely diced
- 2 cups fresh spinach
- 1 garlic clove, minced
- 6 eggs
- 3 slices turkey bacon, cooked and chopped
- 3/4 cup reduced fat cheddar cheese, shredded
- 1 tbs. milk
- 1/2 tsp. salt (or to taste)
- 1/2 tsp. pepper (or to taste)
- Preheat oven to 350 degrees.
- In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
- In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
- Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
- Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.
No-Bake Peppermint Chocolate Bites***
Yield: 16 balls
These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray!
- 1 cup almonds
- ½ cup pepitas (shelled pumpkin seeds)
- 1 cup dates, pitted and chopped
- ¼ cup cocoa powder
- ¾ tsp peppermint extract
- 2-4 Tbsp milk
- Optional coating: crushed candy canes & melted white chocolate
- Put almonds and pepitas in a food processor and pulse until well chopped.
- Add dates and pulse several times to chop.
- Add cocoa powder, peppermint extract and milk and process until well combined. (I'd start with 2 Tbsp of milk and add more if needed.
- Form mixture into balls. Mixture will be a little bit wet and slightly sticky.
- Roll in crushed candy canes or drizzle with white chocolate if desired.
- Store in the fridge or freezer.
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