Category: Third Trimester

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

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

8/8/2025

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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.

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No-Bake Chocolate Quinoa Bites -- GF, DF, V

8/8/2025

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These cookies are superior energy and nutrients in one quick bite. Store them in the freezer since they don’t hold up well at room temperature.

¼ C coconut oil
¼ C pure maple syrup
⅓ C unsweetened cocoa powder
½ C almond butter (or sunflower butter)
½ C cooked quinoa
½ C quinoa flakes
½ C coconut flakes
Coarse sea salt

Optional additions: hemp seeds, chia seeds

Line a baking sheet with parchment paper and set aside.

In a small saucepan over medium heat, melt together coconut oil, syrup and cocoa powder. Add the almond butter and stir again until smooth.

Remove from heat and fold in the quinoa, quinoa flakes and coconut flakes. Add any additional ingredients at this point.

Spread mixture evenly across parchment paper into a thin sheet. Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

Remove from freezer and cut into about 2” squares. Store in an airtight container in the freezer.

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Lemony Spring Pasta -- GF, DF, V

8/8/2025

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Serves 4 Adults

12 oz Jovial brown rice gluten free pasta
1 bunch of asparagus, cut into 1” pieces
1 cup of frozen peas (or fresh!)
2-3 large radishes, thinly sliced (now is a good time to pull out that mandolin)
⅔ C feta cheese crumbles
½ C olive oil
2 Tbs Dijon mustard
2 tsp honey or maple syrup
1 clove garlic, finely minced
½ tsp lemon zest
¼ C lemon juice
Sea salt and black pepper to taste

Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving.

While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper.

Toss pasta with dressing and top with radishes and feta.

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Green Chia Pudding -- GF, DF, V

8/8/2025

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A different way to get your greens in for breakfast. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep the night before and top with almonds, coconut flakes, and berries for an easy breakfast.

Serves 4

2 dates, pitted (optional)
2 large handfuls spinach
4 cups coconut milk or almond milk (a combo of the two is also good)
1 cup chia seeds
Kosher salt

To Serve:

Blueberries
Sliced almonds
Toasted coconut

If using dates, soften them before blending. Place them in a small bowl, cover with hot water, and let sit for a few minutes. Remove from water and add them to a powerful blender.

Add the spinach and nondairy milk and blitz until the spinach is completely blended and there are no more leafy bits. In a large bowl, add the spinach mixture, the chia seeds, and a pinch of salt; mix to combine. Let sit in the fridge for at least 15 minutes or overnight. Top with blueberries, sliced almonds and toasted coconut to serve.

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Forward>>

Overnight Oat Jars -- GF, DF, V

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

No-Bake Chocolate Quinoa Bites -- GF, DF, V

Lemony Spring Pasta -- GF, DF, V

Green Chia Pudding -- GF, DF, V

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