Posts in Recipes
Postpartum Recipe: Twice Baked Chicken Fajita Sweet Potatoes

I’m a bit of a foodie. One of the reasons that my clients enjoy having me as part of their postpartum support team is that I’m known to create tasty meals for them in their homes. There is something so intimate about sharing the kitchen space with a woman who has newly become a mother. Chatting with her about her birth experience while stirring a pot or seasoning a dish intended to fortify and encourage her is truly priceless.

One of my favorite places to visit for inspiration on meals for my clients (and my family!) is Cafe Delites - a blog authored by a young woman by the name of Karina who never, ever disappoints me. I mean that. She’s amazing.

Today I’d like to share her take on a cross between twice baked potatoes and fajitas. I hope you enjoy it!

Ingredients:

  • 3 whole medium-sized sweet potatoes, washed and scrubbed

  • Olive oil

  • ½ a red onion, thinly slice

  • 1x 250 g | 9 oz cooked chicken breast, sliced into 1-inch strips

  • 2 cloves garlic, minced

  • 1 small red capsicum/bell pepper, sliced

  • 1 small orange/yellow capsicum/bell pepper, sliced

  • 1 small green capsicum/bell pepper, sliced

  • ¼ cup canned black beans, washed and rinsed

  • ½ teaspoon ground cumin

  • 1 teaspoon sweet (or smoked) paprika

  • 1 cup shredded Mexican cheese (or cheddar or mozzarella cheese)

  • 1 lime, juiced

  • ¼ cup coriander/cilantro leaves

  • Extra lime wedges to serve

  • 1 Avocado, diced (to serve, optional)

  • Salsa to serve

Instructions:

Fast Method:

  1. Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).

Slow Method:

  1. Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).

  2. While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1-2 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside

  3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they're completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.

  4. Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.

  5. Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).

  6. Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.

Serves 6.

Enjoy!

xo, Chelsea

Postpartum Recipe: Caprese Pasta Salad

Pasta salads are one of my favorite dishes to make for my clients. These chilled salads are easy to prepare, and they keep exceptionally well. I know my clients may not always have the opportunity to sit down and enjoy a well balanced meal with a new baby to care for, so these are a staple to leave in their fridge as it makes for easy grab and go eating. I love to pack pasta salads with fresh, whole ingredients to meet their dietary needs. Fresh vegetables, whole grain carbohydrates, and healthy fats are common themes when I piece together tasty pasta salads - often tossed in a handmade vinaigrette that packs a flavorful punch.

Today I’d like to share the recipe for this Caprese Pasta Salad as authored by Pip & Ebby.

The Italian-inspired salad boasts fresh basil and rich olive oil for taste with pops of sweet tomatoes for brightness. Try tossing in a handful of baby arugula when you’re ready to serve for the added vitamins!

Ingredients:

  • 16-oz. box Rotini pasta, cooked to al dente and drained
  • 8-oz. container grape or cherry tomatoes, halved
  • 8-oz. package Mozzarella pearls
  • 1/2 cup fresh chopped basil
  • 1/4 cup pesto
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste

Instructions:

  1. Rinse pasta under cool water until chilled.
  2. In a large bowl, combine all ingredients and mix well.
  3. Cover and chill until ready to serve!

Enjoy!

xo, Chelsea

Postpartum Recipe: Creamy Tuscan Garlic Chicken

A favorite recipe to have in your back pocket when you’re wanting something quick, easy, and restaurant-quality is this Creamy Tuscan Garlic Chicken. This recipe is authored by The Recipe Critic, and is fabulous!

The flavor is deep and garlicky, and the cream sauce is delicious when served over pasta! I recommend pairing this with a fresh salad and garlic bread.

Give it a try!

Prep time: 10 mins.
Cook time: 15 mins.
Total time: 25 mins.

Serves: 4-6

Ingredients:

  • 1½ pounds boneless skinless chicken breasts, thinly sliced

  • 2 Tablespoons olive oil

  • 1 cup heavy cream

  • ½ cup chicken broth

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • ½ cup Parmesan cheese

  • 1 cup spinach, chopped

  • ½ cup sun-dried tomatoes

Instructions:

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Notes: If you are serving over pasta and like it saucy, definitely double the sauce. I do, and it is just enough! Also, a sprinkle of red pepper flakes and parsley take this to a whole 'nother level!

Enjoy!

xo, Chelsea