This here was (is?) my go-to postpartum lunch. I seriously ate this every day for about 3 months, maybe 6, and I’m currently eating it while writing this as my 1 year-old naps. Which is why I figured I should share it with any mama friends out there, and for those of you who just like a good hearty salad that fills you up.
New momhood is no joke when it comes to a couple things. First off, breastfeeding hunger is holy-moly a thing and insane. I had no clue! And second, the exhaustion that comes with it is just plain unfair. There is a seriously limited amount of time available to get food into your own mouth. And while I know that throwing a frozen pizza in the oven would definitely take less time than making a salad, I wasn’t about to compromise my already exhausted body by feeding it junk. Top nutrition is SO key while breastfeeding, recovering from birth, and just trying to survive those early days of motherhood in general. We don’t just need to eat, we need to fuel our bodies with nutrient dense whole foods!
Some nutrient highlights of this Go-To Nourish Salad include:
Pumpkin Seeds: Good source of iron, protein, and healthy fats – all super key for breastfeeding!
Goji Berries: Great source of Protein, high in iron and zinc, and a good source of antioxidants
Tahini: Good source of iron, calcium, phosphorus, and healthy fats
Avocado: Healthy fats and fiber
Hemp Hearts: Healthy fats (yes, more!), and a complete source of protein
The ease of this Nourish Salad comes from a tiny bit of prep over the weekend, or whenever you have a friend, partner, or family member around to hold the baby for ten minutes while you cut some veggies and chuck them in the oven. Once you’ve got your roasted veggies you can make this salad whenever hunger strikes. The easiest part? The dressing ingredients get drizzled on top (no need to pre-mix or measure) and tossed together for a seriously delicious and satisfying salad. Salads like that are hard to come by, so give it a try!
This salad, followed up by a few prenatal superfood bites in the afternoon makes me feel (for like, a minute) like I have things under control. Hah. Did I mention Liam’s now 1 and this is my 2nd blog post since he was born?!
| Go-To Nourish Salad | | Print |
- Roasted sweet potatoes
- Roasted beets
- 1-2 large handfuls of salad greens, whatever you prefer
- Pumpkin seeds
- Hemp Hearts
- Goji berries
- ½ an avocado
- Tahini, 1 or 2 tablespoons
- drizzle of olive oil
- drizzle of apple cider vinegar or lemon juice
- salt and pepper
- Nutritional Yeast (optional)
- Roast a large batch of vegetables that will last you the week. For me this is at least one giant baking sheet full, sometimes an additional small baking sheet as well. Chop them all the same size, toss in olive oil, salt and pepper, and then roast at 375 for 40 minutes to an hour, depending on thickness. My favourites for salads are sweet potatoes, beets, carrots, parsnips, and brussels sprouts. Keep these in the fridge ready to go!
- Add the greens, roasted veggies, pumpkin seeds, hemp hearts, goji berries and avocado to a salad bowl.
- Drizzle olive oil, vinegar or lemon, and tahini over top.
- Add a pinch of salt and pepper and nutritional yeast if using. I love the tahini and nutrition yeast combo!
- Give it a mix and enjoy.
- *Note: I haven't included any measurements because this is supposed to be an easy salad that you just throw together. There's no need to dirty extra spoons or measuring cups, and you really can't mess it up. If you like a lot of crunch, add more seeds. If you like a lot of vinegar, go for it. It's your salad!
