TASTE: Milkmaid Cookies (for lactating mamas!)

TASTE: Milkmaid Cookies (for lactating mamas!)

This recipe is my secret weapon.

As a nursing mother, I have experienced the highs and lows of breastfeeding during my almost 10-month journey. If you are experiencing a drop in your milk supply, but you want to continue breastfeeding, cook up a batch of these cookies and get to eating! The combination of flaxseed, Brewers Yeast (an awesome super food!) and oatmeal is some kind of magic sauce, and helps increase the lactation. I like to refer to these as my boobie cookies, but that probably seems kind of crude to some of you. Although, if you do refer to them as your boobie cookies around the house, it might scare your husband from polishing them all off. I told mine that these would make him grow boobs and start spraying milk in public. However, doesn't seem to fear this, because these cookies still disappear... I need a new scare tactic.

Many thanks to my sister for introducing this recipe to me. I've tweaked it a bit, subbing in a few different kinds of sugar instead of using white sugar. I also added in the variety of chocolate and white chocolate chips and raisins, because I like my cookies to have some extra flavor. Plus, the flavor of the Brewers Yeast (the main ingredient that helps increase milk supply) is pretty bitter, so adding in some punches of add-ins really helps. Also, I used some steel-cut oats because it makes the cookies super nutty and chunky, but if you don't love that texture, you can use all regular oats.

Ingredients: (*Updated as of 4/12/2017!)
- 3 cups of old-fashioned rolled oats
- 1.5 cups unbleached organic all-purpose flour
- 5 tbsp. brewers yeast
- 3 tbsp. ground flaxseed
- ½ tsp. baking powder
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 stick butter, softened
- 4 tbsp. coconut oil, softened
- 2 eggs
- 2 tsp. vanilla
- 1/3 cup organic white sugar
- 1/3 cup organic coconut sugar
- 1/3 cup maple syrup
- ½ cup dark or milk chocolate chips (the Ghirardelli kind are my fave)
- ½ cup white chocolate chips (again, the Ghirardelli are the best)
- ½ cup raisins
- ½ cup shredded coconut

I had the cutest little kitchen helper.

Mixing bowls really entertain babies in the kitchen. Another secret weapon!

I like to freeze half the batch in this "cookie log", then have some for later! Just wrap the remainder in parchment paper and then re-wrap in plastic wrap and store in the freezer.

Method:
1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon and salt. Mix well.

3. In another bowl, cream together the softened butter and coconut oil on medium speed. (Letting the butter sit out for an hour before baking makes ALL THE DIFFERENCE. It makes the entire batter soft and fluffy.) Slowly add in the white sugar, then the coconut sugar, then finally the maple syrup. Add in the two eggs and continue to beat until combined.

4. Slowly begin to pour the dry mixture into the wet mixture, continuously beating the mixture to combine the two until both are fully combined.

5. Begin stirring in the chocolate (white and dark/milk) chips and raisins until evenly distributed.

6. Using an ice cream scooper, scoop 1-inch rounds onto a baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the bottoms are just slightly golden. Let cool completely before storing in a sealed container.

A few notes:- I recently changed over to this recipe and it tastes sooo good, not like a "healthy" cookie, but like a really good cookie! So beware, your family will totally snatch these from your stash. Even if you warn them that they will grow boobs from eating them - my boys are willing to take that chance apparently ;)
- This recipe will yield so many cookies. I actually baked about 1/4 of what this calls for a froze the rest into the cookie logs shown above. It's always nice to pull the frozen dough out of the freezer, slice them up and have hot cookies in 10 minutes. :)

Let thy milk flow.

I guarantee that you will experience some increase in your milk supply if you eat a few of these cookies each day. Let me know if you give these a try and how they work out for you!

Get your milk on, ladies.

P.S. - From the first photo - Palm table runner, table chargers, our favorite baby pacifiers and favorite baby bottles.

TASTE: Broccoli Apple Slaw

Broccoli Apple Slaw.

Happy Earth Day! Today I'm bringing you the latest installment in this month's roundup of unusual salads and I'm just gonna go ahead and say it - this one is a home run. Because everyone that tastes this slaw wants more! And it's composed of completely raw veggies (and a few other goodies), which is especially healthy. Woohoo! Add in some sweet and savory elements, drizzle on some good dressing, and you've got yourself and healthy healthy lunch, my friends.

Ingredients:

- 1 package Broccoli Slaw (in the salad section of your grocery store - usually contains shredded broccoli, cabbage and carrots)

- 1 Granny Smith Apple, diced

- 1/2 cup Dried Cranberries

- 1/2 cup Goat Cheese

- 1/4 cup Pecans, chopped

- Your choice of Balsamic Dressing (this one is my new favorite, you can find it at Kroger in the organic section)

Method:

1. Combine the slaw, chopped apple, cranberries, goat cheese and pecans in a mixing bowl.

2. Drizzle on your balsamic dressing.

3. Voila! I told you this one was easy!

You might find yourself making this over and over again, because it's so simple to throw together, super hearty and filling, and just plain fun. Let me know what you think!

TASTE: Roasted Cauliflower & Chickpeas

Roasted Cauliflower & Chickpeas

I've got another surprisingly delicious and healthy recipe for you! This is straight out of Gwyneth Paltrow's book, It's All Good, and you guys - this is SO good. There was practically no need for any adjustments to this recipe, because it's just so tasty. I never eat cauliflower, but I've been trying to find fun ways to sneak more vegetables into my daily eats. This doesn't even taste vegetable-y, it's just yummy and warm and nutty. It makes a great side dish but it's also a hearty lunch option!

Ingredients:

- 1 head cauliflower, outer leaves & stems removed, chopped into bite-sized pieces

- 1 can chickpeas, rinsed and drained

-  1/4 cup Olive Oil + a bit more

- Salt and Pepper, to taste

- 1 tbsp. Dijon mustard

- 1 tbsp. Whole-grain Mustard

- 1 tbsp. Red Wine Vinegar

- 1/4 cup Parsley, chopped

Method:

1. Preheat the oven to 400 degrees.

2. Toss the chickpeas and cauliflower together, drizzled with olive oil and seasoned with a bit of salt and pepper. Place on roasting pan.

3. Roast until soft, 30-40 minutes.

4. Whisk together the mustards, vinegar 1/4 cup olive oil and a little more pepper for the dressing.

5. Once removed from the oven, toss the chickpeas and cauliflower with the mustard dressing and sprinkle the parsley on top. Serve warm or at room temperature.

6. EAT IT UP. Because yum. Enjoy!

TASTE: Artichoke & Olive Quinoa

Artichoke & Olive Quinoa

You deserve a healthy lunch. But it can be hard to eat healthy when you're busy in the middle of the day! This month I am going to share with you a few easy make-ahead lunches that are easy to pack in a bag and eat on the go. I've started meal-prepping my lunches at the beginning of the week to make sure that I stick to my goals and eat healthy, even when I'm being pulled in many directions throughout my day. It's so easy to give in and chow down on whatever is accessible. For me, this often means chocolate-chip Kind bars and popcorn. Not exactly a balanced meal. And I need lots of energy, so I have to make sure I fuel up properly.

I came up with this little meal, which is super easy to prep, and some of the ingredients can even be swapped out for other options. This way, you can make it a few weeks in a row and slightly modify the mix-ins to change it up for your taste buds.

Ingredients:

- 1.5 cups Quinoa, rinsed and drained

- 3 cups Chicken Stock

- 1/2 jar Kalamata Olives

- 1 jar Artichokes

- 1 bunch Chives, finely chopped

- 1 lemon

- Salt and Pepper, to taste

- Optional swaps: green olives in place of Greek olives, parsley in place of chives, cherry tomatoes in place of artichokes - the possibilities are endless!

- Optional Add-ons for extra protein: tuna, shredded chicken or salmon

Method:

1. Rinse the quinoa thoroughly and set aside.

2. Bring the chicken stock to a boil in a medium-sized saucepan. Add quinoa and lower the heat. Cover the pot. Stir frequently until the liquid is completely dissolved.

3. Add in the artichokes, olives, chives. Season with salt and pepper and drizzle with lemon juice.

4. Add in your preferred protein, if you choose. I like it with tuna!

Lunch is Served.

I hope you get a small moment for yourself to enjoy this delicious bowl of health! Let me know what you think about this super easy make-ahead meal :) Happy Monday to you, friends!

TASTE: (My) Lentil Tabbouleh

TASTE: (My) Lentil Tabbouleh

I had no idea how delicious tabbouleh truly is. What a healthy, fresh way to take in some lunch! This is a twist on the classic recipe, using lentils (how Christ-like, right?!) which means it's super packed with protein. I have really been getting into mixing grains in with my salad at lunch - it makes them much more filling, and honestly, just way more fun. I am so bored with salad, but in an attempt to clean up my diet and eat super healthy during the week, salads are making more of a presence in my life lately. This one still counts as a salad because of all the awesome raw veggies. The mustard in the dressing gives the whole dish a bright fresh finish.

Try it! You will be surprised at how super easy this is to make this ahead of time and have stocked in the fridge for mid-week lunches. Also, the colors are so pretty I kind of want to wear it AND eat it. 

Ingredients:

- 2 cups cooked, drained lentils (I used the dark green variety)

- 2 large bunches parsley, roughly chopped

- 2 cups shredded carrots

- 1 small red onion, finely diced

- 1 cup cherry tomatoes, halved

- 1/2 cup olive oil

- 1 tablespoon course, seeded mustard (I prefer whole-grain mustard)

- 1 tablespoon dijon mustard

- 2 tablespoons red wine vinegar

- juice from 1 lemon

- 3 garlic cloves, minced

- 1 tablespoon salt

- Pepper to taste

Method:

1. Prepare lentils according to package. Drain and set them aside in a large mixing bowl.

2. In another bowl, whisk together the olive oil, mustards, vinegar, lemon juice, garlic, salt and pepper.

3. Add the dressing to the lentil mixture. Stir in the onions, tomatoes and parsley. Add a pinch more of salt and pepper, if you'd like.

Party in your mouth. Yes.