Postpartum or Recovery Peach Chicken and Mashed Sweet Potatoes

I’ve been making this yummy and super nourishing Peach Chicken and Mashed Sweet Potatoes  for new mamas or people recovering from surgery.  I make it especially when peaches are in season, but I have used frozen peaches many times with amazing results. This meal is so easy to digest, warming, and nourishing.  Peaches are known to help rid the body of pain and decrease stagnation in the tissues.  They are especially useful for clearing pain in the lower abdomen.  Sweet potatoes help decrease toxicity in blood, increase milk supply, and help to decrease excessive fluid in the abdominal cavity. These recipes are great for any type of recovery when reserves are low and digestion may not be strong. I often hear that this meal is the first thing that the recipient was finally willing to eat after not having a good appetite!  If you are bringing a meal to someone, consider bringing this one. Don’t forget to make enough for you. You’ll regret it if you don’t!

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Peach Chicken

Ingredients:

1 package eight piece cut up chicken
1-2 whole peeled peaches cut off of the seed (can use frozen)
1 TB fresh ginger
2 TB avocado oil
½ tsp ground black pepper
1 tsp Himalayan pink salt
1 tsp cumin
2 tsp fresh thyme
2 TB fresh parsley

Instructions:

1. Put the peaches, ginger, cumin, salt and pepper, and avocado oil into a blender or food processor and puree until smooth.  
2. Add thyme and chopped parsley and gently pulse. 
3. Place the chicken in a large bowl and marinate in the peach mixture covered and refrigerated overnight if possible. If you don’t have time to marinate overnight, you can marinate for a short period just before cooking.  The chicken will be much more tender and easier to digest if it has some extra time to marinate. If the chicken has been in the fridge, allow the chicken to come to room temperature.
4. Cover a 9x13 baking dish  (or larger) with parchment paper
5. Bake at 400 degrees until brown on both sides.

Mashed Sweet potatoes

Ingredients:

4-5 small/ medium or 3 large sweet potatoes
​½ tsp cinnamon
2 TB coconut oil, soy free earth balance, or avocado oil
Salt and pepper to taste

Instructions:

1. Cook sweet potatoes in a 425 degree oven until soft and the skin is wrinkly
2. Allow to cool slightly, the skin should come off easily
3. Mash sweet potatoes with a fork and mix in the cinnamon, oil, and salt and pepper.

I often add some sort of roasted veggie to finish this meal off.

Enjoy!