What I'm Eating Postpartum (And Why)
One thing postpartum has reminded me of is this:
Nutrition doesn't have to be perfect. It just has to support what your body is asking of you.
Right now, my body is healing from birth, producing milk around the clock, balancing shifting hormones, and functioning on broken sleep. That changes how I think about food.
I'm not trying to eat less. I'm trying to eat better.
Protein Is My Priority
Every meal I build starts with protein.
Protein supports tissue repair after delivery, helps maintain muscle, stabilizes blood sugar, and keeps my energy more consistent throughout the day. It also helps me stay full, which matters when breastfeeding can leave you hungry every few hours.
Instead of grazing on crackers or grabbing whatever's easiest, I ask myself one simple question:
Where's the protein?
That small habit has made the biggest difference.
I'm Not Afraid of Healthy Fats
The second thing I'm intentionally including is healthy fat.
Avocado, olive oil, eggs, nuts, seeds, grass fed butter, and full fat dairy all help create meals that are satisfying instead of leaving me hungry an hour later. Fat also helps absorb important vitamins and gives meals staying power. Especially postpartum, that's something I don't want to miss.
My Current Favorite Lunch
Lately I've been making this on repeat because it's warm, incredibly filling, and comes together in one sheet pan.
Baked Feta & Salmon Sweet Potato Bowls
Ingredients
2 medium sweet potatoes, cubed
2 wild salmon fillets (about 5 to 6 ounces each)
1 block feta cheese
1 pint cherry tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Sea salt and black pepper
Baby spinach
Fresh basil
Juice of half a lemon
Directions
Preheat your oven to 400°F.
Toss the sweet potatoes with half the olive oil, salt, and pepper. Roast for 20 minutes.
Add the salmon, feta, cherry tomatoes, garlic, oregano, and the remaining olive oil to the pan. Return to the oven for another 15 to 18 minutes, until the salmon flakes easily and the tomatoes burst.
Stir everything together gently so the feta becomes creamy. Fold in a few handfuls of baby spinach so it wilts from the residual heat. Finish with fresh basil and a squeeze of lemon.
Serve warm.
Every bowl is loaded with high quality protein, omega 3 fats, fiber rich carbohydrates, and nourishing fats that help keep you full and support recovery. It's the kind of meal that feels cozy enough for postpartum while giving your body exactly what it needs.
The Goal Isn't Perfection
The more I work with women, the more I realize most of us don't need another list of foods to avoid.
We need someone to teach us how to build meals that actually support our bodies.
That's why we created the MARGO'S Nutrition Program.
Over four weeks, we'll cover protein, blood sugar, cravings, grocery shopping, meal planning, and how to make healthy eating fit into real life without becoming another source of stress.
No detoxes.No meal replacements.No starting over every Monday.
Just practical nutrition education you'll use long after the program ends.
Our next Nutrition Program begins July 12, and you don't have to be a MARGO'S member to join. If you're ready to stop guessing and start understanding what your body actually needs, we'd love to have you.