Five Fast Snacks for Nursing Parents
Here are five snacks that can be eaten with one hand:
Healthy trail mix’
Spinanch and meat pinwheels
anti-inflammatory veggie wrap
No bake energy balls
Apples and peanut butter
Below are some recipes, links and storage instructions for these snacks (except apples and peanut butter as thats self-explanatory):
Healthy Trail Mix Recipe
Ingredients:
1½ cups raw nuts (e.g., almonds, pecans, cashews, peanuts)
1 cup raw seeds (e.g., sunflower seeds, pumpkin seeds)
1 cup unsweetened, unsulphured dried fruit (e.g., cherries, raisins)
½ cup chopped dark chocolate (82% cacao recommended)
Optional spices: ¼ tsp sea salt, ½ tsp cinnamon, pinch of nutmeg
Instructions:
Combine all ingredients in a large bowl and mix well.
Store in a ziplock bag or large mason jar.
Will keep for up to 1 month.
For added sweetness, you can coat the mix with 2 tablespoons of maple syrup, spread it out on a baking sheet, and allow it to dry before bagging.
This trail mix is not only quick to assemble but also provides a satisfying combination of healthy fats, protein, and natural sugars to keep your energy levels up during nursing sessions.
For more details and variations, you can visit the full recipe here: How To Build a Healthy Trail Mix.
Spinach and Meat Pinwheels Recipe
Ingredients:
1½ pounds flank steak
2 cups fresh spinach, torn
1½ cups grated Parmesan cheese
Zest from one lemon
2 teaspoons dried parsley (or fresh, if preferred)
Salt and pepper, to taste
1 tablespoon butter or vegetable oil
Instructions:
Preheat your oven to 375°F (190°C).
Place the flank steak on a cutting board, cover with plastic wrap, and pound it to an even thickness, being careful not to tear the meat.
Season both sides of the steak with dried parsley, salt, and pepper.
Sprinkle the grated Parmesan cheese evenly over the steak, leaving a 1-inch border along the edges.
Zest the lemon over the cheese layer.
Distribute the torn spinach evenly over the cheese and lemon zest.
Starting from the end closest to you, roll the steak tightly into a log.
Secure the roll with kitchen twine or toothpicks at 1-inch intervals.
Slice the roll between the twine to create individual pinwheels.
Heat butter or oil in a cast-iron skillet over medium-high heat.
Sear each pinwheel for 2-3 minutes per side until browned.
Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the desired doneness is achieved.
Remove from the oven, tent with foil, and let rest for 5 minutes.
Remove the twine or toothpicks before serving.
For a detailed guide with step-by-step photos, you can visit the original recipe here: 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) - Whisk It Real Gud
Cream Cheese & Veggie Roll-Up
Ingredients
3 tablespoons cream cheese
½ teaspoon dried chives
¼ teaspoon dried dill
⅛ teaspoon garlic powder
1 8-inch whole-wheat flour tortilla, at room temperature
¼ cup baby spinach
½ cup shredded or sliced vegetables, such as carrots, bell pepper and/or cucumber
Directions
Combine cream cheese, chives, dill and garlic powder in a small bowl. Spread evenly on tortilla. Layer spinach, then shredded (or sliced) vegetables across the bottom third of the tortilla. Roll closed and cut in half. Or, cut into slices, if desired.
Cream Cheese & Veggie Roll-Up
No Bake Energy Bites
Ingredients:
1 cup old-fashioned oats
2/3 cup toasted shredded coconut (sweetened or unsweetened)
1/2 cup creamy peanut butter
1/2 cup ground flaxseed
1/2 cup semisweet chocolate chips (or vegan chocolate chips)
1/3 cup honey
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
Instructions
Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined.
Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)
Roll into balls. Roll into mixture into 1-inch balls.
Serve. Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.