Category: Postparturm - Bluebird Baby Company

Anti-Inflammatory Tea Ice Cubes -- GF, DF, V

8/13/2025

Make 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.

Avocado Egg Salad -- GF, DF

8/8/2025

I 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.

Tahini Oatmeal Chocolate Chip Cookies -- GF, DF, V

8/8/2025

A 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.

Super Lactation Cookies -- GF, DF

8/8/2025

This 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.

Strawberry Papaya Smoothie -- GF, DF, V

8/8/2025

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

Recovery Vegetable Stew -- GF, DF, V optional

8/8/2025

The 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.

Purple Juice

8/8/2025

Cucumbers are loaded with vitamin C and manganese which play a role in elevating energy. Berries are rich in flavonoids and beetroot is rich in nitrate which can improve blood flow. Pour through a strainer to catch the seeds from the berries to make this smooth (if desired).

1-2 beets
½ large cucumber
Handful of strawberries
Handful of blueberries
Half an apple (optional)
Handful of spinach (optional)
Dilute with water if necessary

Pumpkin Waffles -- GF, DF, V

8/8/2025

his recipe is a gluten-, dairy-free waffle that is great for breakfast but also makes an excellent snack. We like to double or even triple the batch and store the leftovers in the freezer to pull out whenever we want a treat.

¾ cup gluten-free flour (we use King Arthur or Cup4Cup)
¼ c almond flour
1 cup brown rice flour
2 tsp baking powder
Pinch of salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 cups rice milk (we also sub out almond or coconut milk)
2 Tbs lemon juice
6 Tbs maple syrup
1 c organic canned pumpkin puree
2 eggs (you can substitute flax eggs)
2 tsp vanilla extract
2-4 bananas for topping

Whisk together flours, baking powder, salt and spices in a large bowl.

In another large bowl, combine rice milk, lemon juice, maple syrup, pumpkin, vanilla, and eggs. Whisk to combine completely, then slowly whisk in dry ingredients.

Heat waffle maker according to manufacturer’s instructions. Cook waffles until they’re nicely browned on both sides, 4-7 minutes, depending on your machine.

Overnight Oat Jars -- GF, DF, V

8/8/2025

Overnight oats are a great way to make breakfast fast, easy, and nutritious. Throw together the night before and then it’s ready to go in the morning. Or keep some freeze- dried fruit on hand, use only dry ingredients (coconut sugar instead of maple syrup), and make up enough jars for the week ahead. Then just add liquid to each the night before. Variations are limitless, but some are listed below.

Serves 2 (or one very hungry new mother)

Base recipe:
1 C gluten free rolled oats
1 ½ C dairy free milk–coconut, almond, oat*
¼ C chia, flax, hemp seed mix**
2 Tbs sweetener–maple syrup, agave, honey, or coconut sugar
Small pinch of salt

Mix everything together, add any flavor/toppings and refrigerate in a sealed jar overnight.

*Go for coconut milk for added fat if you are breastfeeding. You can also add 1 tsp of coconut or avocado oil for added fat.

**Make a large batch of this to keep on hand for this and other things like smoothies. Mix together 2 parts chia seeds, one part hemp seeds, and one half part ground flax seeds (2 C chia, 1 C hemp, ½ C flax). Store in sealed container in the refrigerator.

Strawberry Peach:
Add ½ tsp cinnamon, ¼ tsp nutmeg, 1 ripe peach-diced, 4 strawberries-diced

Chocolate Protein Peanut Butter:
½ scoop chocolate protein powder, 2 Tbs peanut butter, ½ banana-mashed, chocolate chips

Peach Blueberry:
1 ripe peach-diced, ½ C blueberries, ½ tsp cinnamon

Chocolate Cherry Coconut:
1 Tbs unsweetened cocoa powder, ½ C frozen cherries, ¼ C coconut flakes, ¼ C choc. Chips

Apple Cinnamon
Add ½ tsp cinnamon, half an apple chopped

Other toppings:
Sliced almonds, coconut flakes, sliced banana, berries, coconut yogurt, nut butters, walnuts, pecans, pumpkin seeds

One Bowl Chocolate Chip Banana Baked Oatmeal -- GF, DF, V

8/8/2025

Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just one bowl to prepare. The perfect cozy, comforting breakfast.

Serves 9 squares

2 Tbsp flaxseed meal (or 2 eggs, beaten)
5 Tbsp water (omit if using eggs)
1/2 cup mashed ripe banana (the riper the better // plus more sliced banana for topping)
2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
1/4 tsp sea salt
1/2 tsp ground cinnamon
2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
2 ½ cups gluten-free rolled oats
3/4 cup chopped walnuts or pecans (or sub other nut or seed of choice)
1/3 cup dairy-free dark chocolate chips (or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free, Hu Chocolates or Enjoy Life are great choices)
1 scoop collagen powder (optional)
1-2 Tbsp coconut sugar (optional)
2-3 Tbsp nut butter (optional)

Preheat oven to 350 degrees F and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.

Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.

Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes. (I bake mine almost 45 minutes because I like it more like a breakfast bar consistency.)

Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.