Tue, 28 Apr 2026 12:05:28 -0600WeeblyWed, 13 Aug 2025 20:10:51 GMThttps://www.bluebirdbabycompany.com/recipes/anti-inflammatory-tea-ice-cubes-gf-df-vMake these in small batches to keep in the freezer for flu season, or larger batches for daily use. These ice cubes are full of vitamins and will boost immune systems.

Makes about 1 small batch

• 1 Orange, peeled and cut into large chunks
  
• 1 Lemon, peeled and cut into large chunks
  
• 1 piece of Turmeric Root about finger length, peeled
  
• 1 piece of Ginger Root about thumb size, peeled
  
• 2 TBS honey
  
• Splash of water or pineapple juice
  
• Dash of pepper
  

Place all ingredients in a blender and blitz until completely smooth. Pour into an ice cube tray and freeze. 

To use, place one ice cube in a mug and dissolve in boiling water. 

​]]>Fri, 08 Aug 2025 23:07:55 GMThttps://www.bluebirdbabycompany.com/recipes/avocado-egg-salad-gf-dfI love this recipe on a piece of toasted sourdough or bed of greens. It is a great make ahead or quick lunch if you have time to boil eggs. If you enjoy eggs, I highly recommend always having some boiled on-hand so you have a quick protein snack during the week!

6 Boiled eggs, peeled & halved
1 Ripe avocado
3 Tbsps of lemon juice or half of a lemon squeezed
1 tsp of while balsamic vinegar (if you have it - not necessary) 
1/2 tsp salt
1 tsp mustard - dijon is my spirit animal, always recommended!
½ tsp paprika
Cracked pepper to taste
¼ C of chives - Feel free to substitute red onion or shallot but cut in half.
1-2 Stalks of celery - optional

Using a pastry cutter, potato masher or whatever works best for you, smash the boiled eggs and avocado together. Incorporate the remaining ingredients and pepper to taste. Spoon onto freshly toasted whole grain or sourdough bread. Add fresh greens, sprouts or even hemp hearts if you’d like. 

​]]>Fri, 08 Aug 2025 23:05:10 GMThttps://www.bluebirdbabycompany.com/recipes/tahini-oatmeal-chocolate-chip-cookies-gf-df-vA guilt-free, low sugar, sweet treat. Super easy to throw together. This dough does best when chilled, and if you have a cookie scoop, now is the time to pull it out. Makes about 20 large cookies.

• ½ C olive oil or melted vegan butter (Miyoko’s is the best for baking)
  
• ⅓ C tahini
  
• ⅔ C coconut sugar
  
• 1 egg (can substitute 1 ½ tsp ground flax meal)
  
• 1 Tbs vanilla
  
• 1 ¼ C gluten free old fashioned oats
  
• 1 ¼ C almond flour (OR 1:1 gluten free flour such as King Arthur or Cup4Cup)
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1 tsp ground cinnamon
  
• ¾ C chocolate chips (Hu Chocolates or Enjoy Life)
  
• ¼ C pumpkin seeds (optional)
  
• Flake salt for topping (omit if using roasted and salted pumpkin seeds)
  

Preheat oven to 350 degrees and line a baking sheet with parchment (don’t skip the parchment paper on this one!). 

In a large mixing bowl, whisk together the oil, tahini, sugar, egg and vanilla until smooth and creamy.
 
Stir in the oats, flour, baking soda, salt, and cinnamon until well combined. Fold in the chocolate chips and pumpkin seeds.

(You may need to refrigerate dough for about 15 minutes.) Scoop out the dough into 2 tbs-sized balls and place 2” apart on the prepared baking sheet. Flatten gently with fingers. Sprinkle lightly with flake salt (unless using salted seeds). Bake for 9-12 minutes, until lightly brown around the edges. Let cookies sit for 5 minutes on the baking sheet before removing onto a cooling rack.

​]]>Fri, 08 Aug 2025 23:03:55 GMThttps://www.bluebirdbabycompany.com/recipes/sweet-potato-hummus-gf-df-vTry this with any roasted starchy orange vegetable, like carrots or butternut squash. Serve alongside your favorite crudites and some grain-free crackers.

Serves 2 Adults

• 1 medium sweet potato
• 1 Tbs tahini
• Juice of ½ lemon
• 1 clove garlic, grated
• ¼ tsp cumin
• Salt to taste
• Extra virgin olive oil
• Za’atar (optional)
• Fresh veggies, crackers, olives

Roast the sweet potato (can be done the night before). Preheat oven to 400 and cook for about 40 minutes. Let cool completely.

Spoon sweet potato out of its skin into a small mixing bowl. Add the remaining ingredients and use a fork to mix well. Taste and adjust as needed (sweet potatoes can vary in sweetness and texture, so add a touch more lemon or even a bit of olive oil if needed).

Garnish with a generous drizzle of olive oil and sprink of za’atar. Serve with fresh veggies, crackers, and olives.​]]>Fri, 08 Aug 2025 23:02:11 GMThttps://www.bluebirdbabycompany.com/recipes/super-lactation-cookies-gf-dfThis lactation booster is an all-natural source of antioxidants and good fats that help moms achieve optimal nutrition and boost milk supply. Eat 1-2 cookies per day.

• 2 C organic gluten free rolled oats
• ½ C coconut sugar
• ¼ C brewer’s yeast flakes
• 1 Tbs fennel seed
• 1 tsp turmeric
• ½ tsp baking soda
• 1 tsp ground cinnamon
• 2 eggs
• ½ C tahini or almond butter
• ½ C organic coconut oil, melted
• ½ tsp organic vanilla extra
• 2 Tbs pure maple syrup or honey
• Dark chocolate chips

Preheat oven to 350 degrees.

Put rolled oats into a food processor or blender until they turn into a flour-like consistency.

In one bowl, pour in all dry ingredients and mix well.

In a second bowl, mix tahini or nut butter, eggs, melted coconut oil, maple syrup, and vanilla.

Pour wet ingredients into the dry ingredient bowl and mix well with a large spoon. If using chocolate chips, add now.

Grease a large cookie sheet or use parchment paper on a sheet pan. Roll dough into flat balls.

Bake for 8-12 minutes.

Transfer to cooling rack when finished and cool completely. Store in glass container in the fridge for up to one week, or freeze for later.]]>Fri, 08 Aug 2025 23:00:54 GMThttps://www.bluebirdbabycompany.com/recipes/strawberry-papaya-smoothie-gf-df-v

• ½ c papaya (fresh or frozen)
• ½ c frozen strawberries
• 1 frozen banana
• ¼-½ C full fat greek yogurt or plant based yogurt
• Honey or agave to taste
• ½-¾ C plant based milk to blend

​]]>Fri, 08 Aug 2025 22:59:02 GMThttps://www.bluebirdbabycompany.com/recipes/strawberry-avocado-farro-salad-gf-vOne serving of eight strawberries provides a day’s worth of Vitamin C. And farro, a high-protein, high-fiber ancient whole-grain wheat is a nutrient dense powerhouse. Try this with grilled chicken or steak for an even heartier meal.

Serves 4
​

• 1 C uncooked farro
• 2 ½ C water or vegetable stock
• ½ lb strawberries, hulled and sliced
• 1 ripe avocado, diced
• ½ C fresh basil leaves
• 2 oz goat cheese, crumbled
• 2 Tbs red wine vinegar
• 2 Tbs olive oil
• 1 ½ tsp honey
• Pinch sea salt
• Freshly cracked pepper to taste

In a medium saucepan, bring water or stock to a boil. Add farro and simmer, cover 25-30 minutes.*  Remove from heat and drain any remaining liquid. Let cool completely.

Add cooled farro to a large bowl with strawberries, avocado, basil, and goat cheese.

In a small bowl, whisk together remaining ingredients for dressing. Pour over salad and toss to coat. Serve immediately.

*Farro is best soaked overnight before cooking if you have the time and forethought. Submerge fully in water, leave overnight, drain, and then cook 10-15 minutes.]]>Fri, 08 Aug 2025 22:56:58 GMThttps://www.bluebirdbabycompany.com/recipes/saffron-rice-curried-lentil-bowl-gf-df-vadapted from Dean and Ayesha Sherzai

This meal is a nutrient-dense powerhouse. It takes a little extra effort on the front end, but once you have all your ingredients together, you can throw together for a lunch that will carry you all the way through to dinner, or serve as a lighter dinner. Fully prepping all the ingredients in advance (mise en place) goes a long way for this type of recipe, and doubling this for leftovers is never a bad plan (you will have extra cauliflower/onion already). Aside from being delicious, this recipe is packed with the flavors of cumin, curry, garlic and saffron, and is so good for you too.

Serves 3

For the Dressing:

• ¼ cup tahini
• Juice and zest of 1 large lime (or to taste)
• ⅛ tsp each of curry powder, ground cumin, and garlic powder
• Salt and pepper to taste

For the Bowl:

• Pinch of saffron
• 1 tsp hot water
• 1 C uncooked brown basmati rice
• 1 bay leaf
• 2 cardamom pods
• 1 ½ tsp curry paste*
• 1 C uncooked lentils
• 2 packed C baby spinach
• 1 head cauliflower, broken or cut into pieces
• Olive oil
• ½ C diced tomatoes
• ½ C diced cucumbers
• 1 purple onion, sliced
• ¼ C diced fresh (or canned) pineapple
• 2 Tbs fresh cilantro, chopped
• Pistachios, shelled 

Preheat oven to 400 degrees. 

Add saffron to a small bowl and crush with the back of a spoon, then mix with 1 tsp of hot water. Add the saffron, bay leaf, cardamom pods and rice to a pot and cook according to package instructions. Fluff with a fork when done.

In a separate pot, cook lentils according to package instructions. When they are done, drain completely and then add curry paste.

Next, toss cauliflower and onion together with olive oil, salt and pepper to coat. Spread out on a large sheet pan and put in the oven to roast until cauliflower starts to brown, 20-30 minutes.

For the dressing, use a blender to whisk together tahini, lime zest and juice, and spices. Gradually add enough cold water to achieve a dressing consistency. Season with salt and pepper to taste and refrigerate until needed.

To assemble the bowls, divide the rice between 3 bowls. Layer baby spinach over rice. Spoon lentils in the center and arrange roasted cauliflower and onion, tomatoes, cucumber, and pineapple around the edges. Scatter cilantro and pistachios on top and serve with dressing on the side.

*Substitute curry paste with 1 ½ tsp curry powder mixed with 1 Tbs water.​]]>Fri, 08 Aug 2025 22:53:29 GMThttps://www.bluebirdbabycompany.com/recipes/recovery-vegetable-stew-gf-df-v-optionalThe beauty of this vegetable stew is the creative freedom it offers.  You can add whatever fresh produce you have to this basic recipe because it will lovingly embrace almost any combination of vegetables.  Throw in cooked proteins like chicken or sausage if your body desires them.  It is gentle on digestion and contains some nurturing and lubricating saturated fats.

Serves 6-8

• 3 Tbsp ghee or grass-fed butter
• 1 white or yellow onion, roughly chopped
• 2 leeks, white parts only, thinly sliced
• Sea salt
• 4 medium carrots, peeled and cut into cubes
• 3 medium russet potatoes, peeled and cut into cubes
• 4 medium tomatoes, cut into cubes, keeping as much juice as possible
• 2 C loosely packed mushrooms, quartered
• 1 Tbsp ground cumin
• 2 cinnamon sticks
• 1 C raw cashews
• 1 Tbsp coriander seeds
• 1 tsp ground turmeric
• 1 thin slice ginger (about the length of your pinky finger)
• 1 dried bay leaf
• 6 C vegetable stock or water
• 1 ½ C millet
• 1 C canned coconut milk
• 1 large handful green beans
• Juice of half a lemon

Heat the ghee or butter in a medium pot over medium-high heat.  When it’s hot, add the onions and leeks with a pinch of salt, stirring frequently, until the vegetables are golden brown and are tender, about 10 minutes.

Add the carrots, potatoes, tomatoes and their juices, mushrooms, cumin, cinnamon sticks, cashews, coriander seeds, turmeric, ginger and bay leaf to the pot, along with the stock.  Bring to a boil over medium-high heat and cook for 15 minutes, uncovered.  Add the millet, reduce heat to low, and simmer for 30 minutes, covered.  Stir in the coconut milk and green beans and cook for another 10 minutes over low heat, covered.

Remove from heat and season with the lemon juice and salt, to taste.​]]>Fri, 08 Aug 2025 22:51:50 GMThttps://www.bluebirdbabycompany.com/recipes/quinoa-cauli-power-bowl-gf-df-vThis meal is a nutrient-dense powerhouse. Throw together for a lunch that will carry you all the way through to dinner, or serve as a lighter dinner. Aside from being delicious, this recipe is so good for you. Ginger eases muscle soreness and improves mental sharpness. Turmeric contains the powerful antioxidant curcumin, which helps to optimize brain and heart health. Parsley is a nutrient-rich herb loaded in vitamins A, C, K, and E, which help boost your immune system. And finally, garlic, which can boost immune response, maintain healthy bones, and support blood pressure.

Serves 2

• 1 C cooked quinoa (a great way to use leftovers)
• 1 tsp sesame oil
• 1½ C cauliflower rice (find it in the frozen section of the grocery store)
• 1 tsp extra virgin olive oil
• 1 onion, diced
• 2 clove garlic, minced
• 4 Tbs finely chopped ginger
• 2 C broccoli slaw
• ½ C minced parsley
• ½ C minced scallions
• 2 tsp turmeric
• 1 tsp black pepper
• ½ tsp sea salt
• 1 ripe pear, finely chopped (or more to taste)
• 1 avocado, finely chopped (or more to taste)
• 2 Tbs toasted pine nuts
• Juice of 1 lime

Heat the sesame oil over medium heat in a large sauté pan. Add cauliflower rice and quinoa and sauté until cauliflower is tender. Transfer into a bowl.

Wipe pan clean, then add back to the heat along with the olive oil. Add onion, and cook until tender.

Add garlic, ginger, broccoli slaw, parsley, scallions, salt, and spices. Saute until spices very fragrant and then pour over the quinoa mixture.

Top your bowl with chopped pear, avocado, pine nuts, and a squeeze of fresh lime. Eat warm or cool.​]]>