Our newest recipe--

Pumpkin Soup

In recent years, I have finally begun to use the pumpkin after Halloween is over – not only for roasting pumpkin seeds, but for roasting the flesh of the pumpkin and freezing it in 1-cup portions. This is a warming fall soup using ingredients that are seasonally abundant.


1 cup cubed roasted pumpkin flesh (or pure pumpkin puree)
2 medium parsnips, scraped and diced
½ cup diced carrots
¼ cup diced apple
1.5 cups soy-free vegetable broth or water
salt & pepper to taste

1. Combine all ingredients in a deep pan or pot.

2. Bring to a boil, then reduce heat and cover. Simmer for 1 hour, or until the vegetables are soft enough to mash easily with a spoon or fork.

3. Remove from heat and cool to room temperature.

4. Put softened vegetables into a blender and blend until smooth.  Note: if the vegetables are too hot, it will blow the lid off of the blender, so be sure the ingredients have cooled. You will want to hold the lid securely just in case.

5. Return the blended soup to the cooking pan or pot, season with salt and pepper to taste, and reheat for serving. If you used water instead of vegetable broth, you will likely need to increase the salt added at the end.

6. Enjoy!

Check out past Sample Daily Meal Plans at our Blog.

Nursing Mom Recipes
For nursing moms whose babies are sensitive to or allergic to milk and soy proteins.
Welcome to the Nursing Mom Recipes web site!

When I was breastfeeding my new daughter, my husband and I (thanks to our pediatrician) discovered she had food sensitivity issues with milk and soy proteins. I had to either cut milk and soy products from my diet, or stop breastfeeding my baby and switch completely to hypo-allergenic formula.

Completely switching to formula was not an option for me, so I began eliminating milk and soy products from my diet - including butter, cream, cheese, and all soybean oils!  I became exasperated, wondering "What can I eat?" and nearly bursting into tears in the middle of the grocery store trying to find a single loaf of bread that did not contain milk, casein, whey or soy, including soybean oil.

I was overwhelmed. I had to completely re-think eating and grocery shopping. I lost so much weight in two weeks, my milk production decreased. I was not getting enough calories.

Slowly, I learned which brands made products without soy or milk ingredients. Slowly, I made a list of what I could eat as quick snacks. Slowly, I developed my own way of cooking that enabled me & my husband to get enough calories without causing allergic reactions in our baby.

I began to find online message boards with other nursing mom stories like mine. Lack of food options, frustrated grocery store trips.

This site is for those moms!

What You Will Find Here

On this site, you will find recipe ideas for meals you can eat if you are a breastfeeding mother who must eliminate milk and soy products from your diet.

This web site does not address any other food sensitivities or allergies.

This web site does not address caloric or nutritional content other than to encourage breastfeeding mothers to:

I have tried to post recipes that are simple to make, knowing that new, nursing mothers and their partners/spouses have little time and energy to think too much about what they are cooking. Recipes with an asterisk (*) next to the title can be done in many short bursts of time during the course of a day.

NOTE:  I started this site back in 2006 and now update it only 2-3 times per year with new recipes. I leave it here on the internet as a resource for new mothers struggling with this problem.

Legal Disclaimer: The Nursing Mom Recipes web site is not responsible or liable for any problems that arise from the making of any of these recipes. I am not a nutritionist or doctor. We simply try to provide useful information from reliable sources.
This page was last updated: November 9, 2014
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