I wasn't expecting these cookies to taste SO good, but they are AMAZING! Breastfeeding my second baby was (and still is) very important to me. My breastfeeding journey didn't go as planned with my daughter partly because I wasn't eating and drinking enough to keep up with my supply. In order to avoid this happening with my son, I'm very conscious of eating lactation friendly foods- this recipe being one of them. Even if you're not lactating, but looking for a good, homemade cookie recipe- this is it! If you have a friend who is having a baby and planning to breastfeed, this is a great excuse to bring them cookies and sneak in some baby snuggles!
3 cups of old fashioned rolled oats (I used a GF version)
1.5 cups of flour (I used a GF version)
5 Tablespoons of Brewer's Yeast
3 Tablespoons of flaxseed meal
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
12 tablespoons of butter
4 tablespoon of coconut oil
1 cup of sugar
1 egg yolk
2 teaspoons of vanilla extract
topping of choice (optional): chocolate chips, walnuts, shredded coconut, etc.
Preheat the oven to 350 degrees
Combine oats, flour, flaxseed, yeast, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well
In a separate (large) bowl, beat butter and coconut oil until creamy
Add in sugar and beat until well combined
Add in egg and egg yolk and beat again
Add in vanilla extract and beat again
Slowly add in the dry ingredients until all the ingredients are combined
Feel free to add in the "toppings" so they are combined in the mixture or you can place them on top of the 1 inch cookie dough rounds
Bake for 12-14 minutes
These energy bites have been a long time favorite of mine. The textures and flavors are totally satisfying and the ingredients are perfect for sustained energy (hence the name)! Years ago, these were my go-to running/yoga snacks when I wanted some energy without submitting myself to a food coma by eating a giant, heavy meal. These also make a great mid-day snack, or for all my pregnant/breastfeeding mamas- late night snacks! The ingredients are beneficial for increasing milk production as well so I decided to make a batch to bring with me to the hospital in preparation for baby #2's arrival (more to come on that later).
1 cup GF rolled oats
2/3 cup unsweetened coconut, shredded
1/2 cup smooth peanut butter
1/2 cup flaxseed meal
1/2 cup chocolate chips
1/3 cup honey
1 Tbsp chia seeds
1 tsp vanilla extract
Mix all ingredients until well combined
Place in a large bowl and cover
Refrigerate for at least 30 minutes
Form mixture into tight balls and store in refrigerator or freezer
What are your go-to snacks for exercise, late nights, and/or breastfeeding? Let me know in the comments below!
I was first introduced to this soup by my Husband over 7 years ago. We lived in a small apartment with a *teeny* tiny kitchen, but we used it to the fullest! He taught me so many things when it comes to "finding my way around the kitchen" so-to-speak. One of my favorite recipes we made was Potato Leek soup- it was amazing! Every time I've made it since then, I've tried to make it as good as it was the first time. It's not quite there yet, but still worth sharing!
We usually serve our soups with a crusty bread (this is optional of course, but a nice touch!)
Looking for a great back-to-school snack? This is easy, inexpensive, delicious, and nutritious! I've always bought these pre-made in the grocery stores, but never thought how easy it would be to make them myself! In one of my recent health coaching classes, the group was looking for other satisfying snack options besides popcorn (homemade of course!) and nuts- voila! These can also be used to substitute croutons in salads. Not only will it give you the satisfying salt and crunch that a crouton does, but it's a great protein and fiber source as well!
*Store in an air-tight container at room temperature for up to 3 days*
I never could have imagined how good these ingredients would taste all together. Separate, they are just plain good, but together- they are amazing! This is a simple, rich, and nutritious breakfast that will please any crowd!
- 3 hardboiled eggs
- 1 Tablespoon of diced red pepper (chopped very fine)
- 1 Tablespoon of diced red onion (chopped very fine)
- 1 ripe avocado, diced
- Salt & Pepper to taste
Directions (my favorite part):
Mix all of the ingredients and stir until the avocado coats evenly. Enjoy!
I started making overnight oats when I was working in Boston and had to sit through 4 hours of traffic everyday. The ride was long, I was hungry- this was the perfect treat to make a long ride seem shorter. The ingredients are wholesome and this simple breakfast will curb your appetite for hours.
Fast forward several years.
My commute is much shorter, but now I'm a Mom. Trying to get everyone up and going in the morning and prepared for work, school, childcare, etc. can sometimes feel like I've run a marathon before I've even left the house. This recipe is prepared the night before and it's an easy (and healthy!) grab and go breakfast- 1 less thing to worry about in the morning!
1/2 cup of plain almond milk
3/4 Tablespoon of chia seeds
2 Tablespoons of peanut butter
1 Tablespoon of maple syrup
1/2 cup rolled oats (I used these)
Optional: fruit for topping
Combine all ingredients in a mason jar, cover, and store in the refrigerator overnight...and viola!
This smoothie will satisfy any peppermint patty craving! It's cool and refreshing and a great way to get some veggies in. Although it's the perfect drink for St. Patrick's Day, I've been guilty of drinking this year round. Enjoy :)
1.5 frozen bananas (peeled and sliced before freezing)
1 cup of almond milk
2 drops of peppermint extract
1 handful of spinach
5 fresh mint leaves
Optional: cacao nibs for toping
Put all ingredients in a blender and mix well.
When football season is over, but your appetizer game is still strong...
Your guests will NEVER believe what is in this! No dairy, no gluten, no soy...ALL GOOD! I usually serve carrot sticks with this dip. If you're a chip person, I suggest sweet potato chips.
2 cans (14 oz) artichoke hearts, chopped
16 oz frozen spinach
1 cup cashews, roasted and unsalted
2 tbsp olive oil
1 tbsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Carrot sticks for dipping
Mix frozen spinach and artichokes in a large saucepan over medium heat
Add cashews to food processor and blend until it turns into a powder
Slowly pour in olive oil and blend under the powder becomes creamy
Once spinach is completely thawed, drain the excess water and add the greens to a large bowl
Pour creamy cashew mixture and the seasonings into the large bowl
Serve immediately with carrot sticks (or whatever you want) and Enjoy :)
Mmmm mmmm. Nothing like a hearty soup to get you through the winter! Chili is one of our staple dinner meals each week. In an effort to mix things up, we tried this chili-like soup recipe to give us the same chili-satisfaction, while still changing it up!
3 cups riced cauliflower (or another grain-like food of your choice)
1 lb 100% grass fed beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup frozen corn
1 cup finely diced sweet onion
3 cloves of garlic, chopped
2 cans (14.5 oz) diced tomatoes (reduced sodium is preferable)
1 can (14.5 oz) of tomato sauce
2 cups of broth (I made my own)
1 tbsp flaxseed meal
1/2 tsp dried marjoram
salt & pepper to taste
In a large dutch oven, brown the ground beef and season with salt
Drain the fat
Over medium-low heat, add peppers, onions, and garlic and cook for 5 minutes
Add tomatoes, tomato sauce, broth, marjoram, flaxseed, frozen corn, and season with salt and pepper to taste
Cover and simmer on low heat for 30 minutes
I served this soup over a scoop of riced cauliflower and it is SO good! Husband approved ;)
What's one of your staple meals?
This recipe is unique- there is no exact measurement. In an effort to reduce waste in our house, we keep all vegetable trimmings that accumulate over the week. Every time we chop an onion or peel a potato, we keep the scraps in a freezer bag. My most recent broth consisted of kale, onions, leeks, carrots, celery, and a chicken carcass. I put the vegetable trimmings and chicken bones in a crockpot and filled it with water. I left the crockpot on low for 10 hours. Afterward, I drained the contents of the crockpot. All of the nutrients are then secreted into the water and the flavor is superb! This is one of my favorite immune booster hacks :) Use the broth immediately or store in your freezer for future.
Feel free to use only vegetables or only bones when creating your broth. If you are using bones, you will have to scrap the fat off the top of the broth once it's finished and has been refrigerated. Have fun with this recipe and make it your own!