Category: Vegan - Bluebird Baby Company

Peanut Sesame Noodles -- GF, DF, V

8/8/2025

These cold peanut sesame noodles are easy to throw together and versatile enough to just use whatever you happen to have in the fridge. If peanuts are a problem, sub out for almond butter.

Serves 4 Adults

Sauce:

½ C smooth peanut (or almond) butter
¼ C soy sauce (sub coconut aminos if avoiding soy)
1 Tbs fresh ginger, minced or grated
1 clove garlic, mince or grated
2 Tbs unseasoned rice vinegar (ACV would also work)
1 ½ Tbs toasted sesame oil
1 Tbs honey
1 tsp dried hot red pepper flakes (optional)
⅓ C warm water

Noodles & Vegetables:

¾ lb rice noodles (we like Rice Ramen by Lotus Foods)
4 scallions, thinly sliced
1 orange bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 medium carrot, cut into matchsticks
Half a large, or 2 small cucumbers, seeded and cut into matchsticks
3 Tbs sesame seeds
Lime, for garnish
Cilantro, for garnish

For the sauce, combine all ingredients except water in a blender and blitz until completely smooth. Add water about a Tbs at a time until you get a saucy consistency. Set aside.

Prepare noodles as directed then drain and rinse under cold water until fully cool.
Place noodles in a bowl and top with vegetables and a generous portion of sauce. Garnish with sesame seeds, lime and cilantro.

If stored separately, sauce keeps for 2 weeks in the fridge.

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.

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

8/8/2025

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.

Millet Oat Bread -- GF, DF, V

8/8/2025

This is a great gluten free bread. It takes a little bit of time to put together, but is difficult to mess up, unlike a lot of other bread recipes. Pre-slice a loaf and keep in the freezer to pull out as needed. A note on the flours, I use 1.5 C millet, 1 C tapioca, ¾ C oat, ¾ C white rice flours.

1 tsp cane sugar
¼ C warm water (110-115 degrees F)
2 ¼ tsp active yeast (not instant)

1 C millet flour
1 C tapioca starch/flour (they are the same)
½ C freshly ground oat flour
½ C sorghum flour
½ C brown rice flour
2 ¾ tsp xanthum gum
1 ¼ tsp salt

3 eggs (or flax egg replacement), room temperature
¼ C olive oil
3 Tbs honey
2 tsp apple cider vinegar

In a small bowl, combine sugar and water. Sprinkle the yeast on top and stir. Proof exactly 10 minutes.

In a heavy mixer, combine the dry ingredients.

In a medium bowl, whisk together eggs, oil, honey and vinegar.

When yeast is done proofing, add the wet ingredients to the dry ingredients in the mixer and stir until paste-like. Then add the yeast. Mix on low for about 30 seconds. Scrape the sides of the bowl and mix on medium speed for about 2 minutes until the dough is smooth. Pour into a well-greased 9x5 loaf pan, sprinkle with whole oats and cover with plastic wrap.

Allow to rise for about an hour. Check at 30 minutes and remove wrap when dough is close to hitting. Allow to rise remaining time uncovered. THEN preheat the oven to 375 degrees F. Bake for about 35-40 minutes (internal temp should be 210 degrees). Remove from pan and allow to cool completely on a wire rack before slicing (bread continues to cook after it is removed from the oven).

Meal Substitution Guidelines for Dietary Restrictions

8/8/2025

There are many reasons you may encounter the need for substitutions throughout pregnancy and the postpartum period. Basic food allergies, of course, along with food aversions due to shifting hormones, or even difficulties with breastfeeding later on. This list makes it easier to figure out.

Hypoallergenic meats:

Turkey
Lamb
Chicken

Dairy Substitutions:

Coconut milk (great for nursing mothers as fat content is higher, do not use in savory dishes)
Almond milk (avoid if cutting out nuts)
Rice milk (this is a very neutral milk and good sub for savory dishes)
Ripple milk (very high protein content, not tasty in baking)
Miyoko’s vegan butter substitute (this works really well in baking subs that call for butter)
Enjoy Life and Hu make dairy free chocolate chips for baking

Gluten Substitutions:

For baking, Bob’s Red Mill 1:1 gluten free flour blend
Millet flour is good for subbing out in savory recipes (like coating beef in flour before browning in stew for example, just keep the pan temp lower)
Coconut flour can be subbed out in sweet recipes at a rate of 25%. Add 25% more liquid to compensate.
Oat flour, as long as it’s made from gluten free oats, is a good sub and is best blended up from scratch to avoid bitterness. Leftovers can be stored in the freezer.
Cauliflower crumbs can be subbed out for breadcrumbs where called for, such as breaded chicken or in meatballs.
If you are on a very strict gluten-free diet, you may need to avoid brown/wild rice. While all rice is technically classified as GF, some people can have a similar reaction to these rices.

Alternate grains (these are all gluten free and are nutritionally dense):

Quinoa
Millet
Farrow
Teff
Sorghum

Egg replacement:
1 egg can be replaced with ground flaxseed:
1 TBS flaxseed meal and 2.5 TBS water. Mix together in a dish and let stand 5 min to thicken, add to recipe as normal.

Make meatballs from lamb or turkey, using GF breadcrumbs.

Bake chicken, turkey, or fish with a side of roasted vegetables. Top with chimmi or basil pesto.

Bone broth is an excellent source of protein and helps with hydration. Drink it, or use as soup base.

Simple Mills, MadeGood and Mary’s Gone Crackers are great alternative brands for snacks/baking.

Whole Foods has many alt brands for gluten free/dairy free breads and pasta.

Lemony Spring Pasta -- GF, DF, V

8/8/2025

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.

Kalmata's Dal -- GF, DF, V

8/8/2025

This recipe is based on one commonly used in South Indian households. In the north, you might encounter creamier versions and different spices. Use this as a guide for your own preparation.

Serves 2-4

Rice (we like basmati)
Garlic Naan (you can usually find this at your grocery store)

1 C dal (such as red or green lentils), rinsed
¼ tsp turmeric
Salt to taste (about 1 tsp)

Use as many of these additional ingredients as you like:

1 Tbs coconut oil
¼ tsp brown mustard seeds
½ tsp whole cumin seeds
1 tsp garlic, minced
1 tsp ginger, minced or grated
1 small onion, chopped
2 green chilis, slit (we use 2 small cans of diced green chilis)
¼ C curry leaves, stems removed
Chopped carrots or other vegetables

Cook your rice according to package instructions.

While rice is cooking, place rinsed dal and 4 cups of water in a saucepan. Allow to soak for 10 minutes. Then turn on heat and bring to a boil. Next cook at medium-low heat, uncovered, for about 20 minutes. Stir in turmeric and salt, carrots and any other vegetables you want to add, and cook for another 20 minutes or until dal is soft but still holds its shape. You are looking for a stew-like consistency.

While the dal is simmering, heat oil in a medium saucepan over medium-high heat. When the oil is hot (it will start to shimmer), add mustard seeds and cumin seeds.

As soon as mustard seeds pop, add garlic, ginger, onion, and curry leaves. Saute until everything browns a little and the curry leaves turn a shade darker, about 1 minute. Add green chilis and stir to mix. Remove from heat and set aside until dal is finished cooking.

Once dal is finished, add onion and spice mixture to dal and stir to combine.

Heat naan according to package instructions. Serve over rice with naan on the side.

Homemade Ginger Ale -- GF, DF, V

8/8/2025

Limping through the first trimester? Stay hydrated and fight the nausea with this powerful homemade ginger ale.

About 2 cups of fresh ginger root, chunked up into 1-2” pieces. (wash well, peeling not necessary)
4 Cups water
1 Cup desired sweetener (traditionally that’s just white sugar. You can use maple syrup or coconut sugar too–both work really well)
2-3 strips lime zest (save the rest for juice later)
Club soda

Place the water, ginger and lime zest in a pot. Bring to a boil and then simmer until it reduces by half. Add sweetener and simmer until fully dissolved. Strain out ginger and lime chunks and store syrup in a jar for up to two weeks.

For ginger ale: pour club soda into a glass. Add anywhere from 2-6 Tbs of syrup (this is just a taste/strength preference–do whatever you can tolerate). Top with a squeeze of fresh lime juice and mix.

Green Chia Pudding -- GF, DF, V

8/8/2025

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.