Before my second son was born, I knew I wanted to make some healthy freezable recipes that would be grab-and-go easy. The tough thing about having a newborn is the crazy feeding and sleeping schedule, for both of you.
I remember feeling like I didn’t have time to grab healthy snacks with my first son. He needed me, so I woke up and ran. Then would sit there starving, extremely thirsty, or in desperate need of the bathroom while he took his time eating. You know how it is, moms! 🙂
I ended up resorting to keeping those not-so-tasty packaged peanut butter crackers in my nightstand as emergency food. But with baby #2 I needed to feed myself and my toddler. So, packaged PB crackers wouldn’t cut it. I needed to find easy, grab-and-go foods that were nutrient-dense. I am huge on the health benefits of getting enough fiber and protein in our diets. So, that was a must too.
Here are 5 of my top pre-baby Healthy Freezable Recipes
- Chocolate Chip Quinoa Bites
- Spiced Sweet Potato, Kale, and Lentil Pockets
- Peanut Butter & Banana Oat Bars
- Simple Refried Beans & Cheese Tortillas
- Kodiak Protein Cakes
Chocolate Chip Quinoa Bites (makes 24 bites, serving size: 2 bites)
This is a delicious, sweet treat packed full of fiber and protein. They’ll satisfy your sweet tooth while giving you energy to keep going. But don’t over do-it, these maybe healthy but they are still a sweet.
- 1 tsp cinnamon
- 1/2 cup dry quinoa
- 1 cup dry traditional oats
- 1 cup semi-sweet chocolate chips
- 1 cup All Bran Buds cereal
- Cook quinoa according to package directions. Side Note: I don’t rinse the quinoa before cooking for this recipe. Rinsing removes that bitter taste some people don’t like, but it also removes the natural coating on quinoa called Saponins. This coating is naturally high in antioxidants, so I want to keep it whenever possible. The chocolate and cinnamon in this recipe definitely hides any bitter taste. Skip the rinsing for an antioxidant boost.
- Microwave the oats with 1 cup of water for about 90 seconds (microwaves may vary).
- Combine cooked quinoa, oats, cinnamon, chocolate chips, and All Bran Buds in large bowl. The hot oatmeal and quinoa will melt the chocolate chips.
- Stir ingredients until fully mixed.
- Place in fridge for 1 hour to cool.
- Use cookie dough scoop or spoon to scoop out 1-inch round balls.
- Can be stored in a plastic container in the fridge for about a week or placed in a freezer bag and frozen for a couple months.
Spiced Sweet Potato, Kale, and Lentil Pockets (makes 8 filled 1/2 pita pockets)
This recipe reminds me a bit of African flavors with the cinnamon, garlic, and onion. It is really delish, if you like sweet potato. I always read labels for high fiber. It is something that most people don’t get enough of, but has so many health benefits. I used Oroweat Wheat Pocket Thins cut in half for this recipe. This recipe is a slight adaptation of a recipe on The Kitchn.
- 3 medium sweet potatoes
- 1 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup French green lentils, picked over and rinsed
- 1 cup water
- 2 cup chicken or vegetable broth
- 1/2 bunch kale, tough ribs and stems removed
- 1/2 teaspoon salt
- Prick then microwave sweet potatoes until very soft to the touch. Set aside to cool.
- Dice the onion. Warm 1 tablespoon of oil in a medium saucepan over medium heat and sauté the diced onion and garlic until onion is translucent. Add the cumin, cinnamon, and allspice and cook, stirring, until fragrant, about 1 minute. Add the lentils, water, and broth. Bring to a boil over high heat, then lower heat and simmer uncovered for 10 minutes.
- Cut the kale into bite-size pieces. Add kale and salt to the lentils. Cover and simmer for 5 to 10 minutes more, until lentils are soft but not mushy. Using a slotted spoon, transfer the lentil and kale mixture to a bowl, leaving most of the cooking liquid in the pot.
- Mix all ingredients together, allow to cool completely before adding to your 1/2 pita pocket and freezing. Wrap individually in foil then place those in freezer bags to freeze. That’ll make it easier to pull a couple out at a time.
Peanut Butter, Chocolate & Banana Oat Bars (makes 16 bars)
This breakfast bar has a great balance of peanut butter, banana, and chocolate chips. None of those flavors over power the others. It’s just a great, healthy grab-and-go breakfast.
- 4 medium bananas, mashed
- 2 cup dry traditional oats
- 6 tbsp. peanut butter
- 1/2 cup chia seeds
- 1 tsp. cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened applesauce
- 1/2 cup semi-sweet chocolate chips
- Grease a 9×13 inch glass dish. Preheat the oven to 350 degrees F.
- Mix together the mashed bananas, oats, peanut butter, chia seeds, cinnamon, walnuts, and applesauce.
- Once mixed, add chocolate chips and mix again.
- Spread the mix evenly in the 9×13 dish. Bake in the 350 degree oven for 18-20 minutes, or until a toothpick comes out clean. Cut into 16 bars. Store leftovers in a airtight container in the refrigerator. You can also freeze them and then just thaw in the fridge.
Simple Refried Beans & Cheese Tortillas (makes 8 filled tortillas)
Who doesn’t love the simple beans & cheese tortilla. This is so quick to throw together too. If you’d like, add hot sauce and plain Greek yogurt to top it off. This is another time when reading labels is so important. Some cans of refried beans are really low in fiber and protein. I bought Old El Paso Traditional Refried Beans. I’ve also found Mission Carb Balance tortillas (fajita-size) are great for fiber and protein too.
- 1/4 cup refried beans
- 1/4 cup cheddar or mexican blend shredded cheese
- 1 tortilla
- Spread the refried beans on a tortilla.
- Sprinkle cheese across the beans.
- Roll tortilla.
- Microwave for about 45 seconds to serve.
- Wrap individually in foil and place in freezer bags to freeze. Or place in plastic containers to store in fridge.
Kodiak Protein Cakes (serving size is 3-4″ pancakes)
This mix is fabulous. Tastes just like a normal pancake, but is stuffed with fiber and protein. All you have to do is add water, but they also provide options to up the protein for people on special diets. My directions include coconut oil, blueberries, and cinnamon. If you prefer other flavors, give them a try!
- Kodiak Protein Cakes Mix mixed with water per instructions
- 1 tsp. Cinnamon
- 1/4 cup blueberries
- 1 tbsp. coconut oil
- Mix pancake mix with water, blueberries, and cinnamon.
- Cook as directed. I use coconut oil because I prefer the flavor in sweet items and for the health benefits.
- Cool completely, then place in freezer bags for the fridge or freezer.