My immense appreciation for post-baby freezer meals continues. Yesterday marked my fifth week of maternity leave (how did that happen?!) and while I’m becoming a lot better at maximizing my “down time” while Rylan naps, cooking grandiose meals from scratch still feels like a stretch at this point. A hot, uninterrupted shower trumps meal prep every time.
Our freezer is stocked with some delicious meals but the real bummer is that I had to cut out dairy beginning last Wednesday. Rylan starting spitting up after every feeding and was noticeably very uncomfortable as well. The first recommendation from the pediatrician was for me to cut out dairy and cut back on citrus — and it seems to be working. Not that I mind, I want him to be as healthy and content as humanly possible. But after nine months of navigating pregnancy food rules, I can’t say that I am over-the-moon to once again be on a restrictive diet.
Luckily one of the dishes my mom and sister-in-law prepared for us were Garden Zucchini Cakes. The recipe is from the incredible Once A Month Mom website, a killer resource for meal planning and prep. The patties are dairy free and a breeze to thaw and reheat. We’ve eaten them twice for dinner alongside fresh salads and/or additional vegetables. Nothing beats a healthy dinner that’s on the table in about 10 minutes flat.
I hope Rylan outgrows the dairy sensitivity sooner rather than later. I appreciate any advice or experiences other mamas can share with me about foods they had to cut out while breastfeeding — and tips for if/when to try reintroducing those foods down the line as well.
You can find the Garden Zucchini Cakes recipe here. Enjoy!