Originally Posted by MrsBone
I have to eat gluten free and DS is gluten and dairy free, so that makes things a bit more complicated. during this pregnancy I can't eat grain at all or I get heartburny and throw up, so I'm hoping that goes away before birth becuase it will be much easier to plan meals if I can eat grain again. But then I wonder, what if new baby has a food sensitivity and I can't eat half of what I make? I guess at least then the hubby and DS will be fed. Anyone think about this? DS didn't have a food sensitivity when I was BFing, but he was sensitive to my caffeine intake. I don't know why I'm so worried about that!
I'm a little concerned about the new baby having allergies or sensitivities, too. The only thing I can think of is to list likely allergens in each dish right on the storage container alongside the reheating instructions so you don't have to dig up all the recipes if baby ends up being sensitive/allergic. You still have to figure out what to do with the dishes you can't eat, but at least you'll know what dishes are okay.
Originally Posted by TinyFrog
Great idea, but so unlikely to happen with me. I don't have the freezer space, and I really don't even have the motivation to cook now. Maybe the cooking bug will hit me in the 3rd trimester.
A month's worth of meals can fit in a normal-sized fridge freezer if you don't have much else in there. I'm personally considering getting a second deep freeze but we have the space for one and between buying meat in bulk, storing breast milk, and continuing to freezer cook in the future, I'm sure a second one wouldn't go to waste. As far as motivation, I'm feeling the opposite! I know towards the end with DS I either didn't have the motivation or just physically couldn't do a ton of stuff (especially cooking, which is not my favorite activity), so I'm hoping to take advantage of the second-trimester burst of energy this time around.
Originally Posted by CookAMH
I'd be interested in anyone who does Traditional Foods for ideas you have for doing meals ahead. We do not eat a lot of pasta or rice and we'd of course make some exceptions (esp if someone brought us a meal!) so a lot of what we make is fresh food. I could easily do a rice casserole having soaked the brown rice.
We are a TF family, though during my first trimester we veered far away from it and haven't quite made it back just yet. For this postpartum period, it's more important to me to have meals than to be strictly TF. Unlike a pp, if we don't have the meals, we won't eat out - we just won't eat. This happened with DS and I ended up with low milk supply and DS was FTT. That's why I'm so motivated to have so much food made ahead of time for #2.
I did find this blog
to be a great resource for TF recipes that can be frozen. She had a plan for every meal for 40 days postpartum and many of those meals were frozen.
Originally Posted by CookAMH
How does it work to cut up veggies to freeze for later roasting? Do they get soggy? I'm thinking peppers, mushrooms, and onions.
Peppers and mushrooms are both on my list of veggies that don't freeze well, along with tomatoes, zucchini, cucumber, and potatoes. Many of those, it's just that they come out mushy or otherwise yucky-textured, so they'd be fine in a soup, stir-fry, or casserole (or mashed, for potatoes), but not for use raw or in anything where they would need to preserve their shape.
I have never done this before, so I can't vouch for most of my recipes, but I plan on posting all the recipes I've collected and the list of foods that aren't good frozen here in the next day or two.