Lactation Cookies

For those breastfeeding moms out there, here is a recipe that is not only tasty and healthy (for a cookie), but helps with your milk supply! The brewer's yeast is essential, so don't think you can leave it out.

Also, if you measure your maple syrup in the 1/4 cup measure (only half of it though) BEFORE you measure your honey, it will help the honey just fall out and there won't be much scraping!

Lactation Cookies

3 tablespoons butter, room temperature

1/2 cup packed brown sugar

1/4 cup honey

1/8 cup pure maple syrup

1 egg

1 tablespoon water

1/2 cup whole wheat flour

4 tablespoons brewer’s yeast

1 tablespoon flax seed

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups rolled oats

1 /2 cup dried cranberries

1 /4 cup raw sunflower seeds

Combine the butter, sugar, honey, syrup, egg and water and mix well. Adding to the bowl, add the flour, yeast, flax seed, salt and baking soda. Once that is incorporated, mix in the oats, sunflower seeds and cranberries. Bake at 350 degrees for 10-12 minutes. Cool and eat as many as you want!

Chicken Curry

Chicken curry has found it's place in our food rotation and we love it! It only takes about 20 minutes to prepare. I have adapted this recipe from Real Simple. We made it a little lighter and the sauce more to our liking. The original recipe is delicious too though! It can be found HERE.

• 1 large boneless, skinless chicken breast or 2 thighs
• 2 tablespoons curry powder
• 1/4 teaspoon ground cinnamon
• 1 medium yellow onion, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 tsp low-sodium chicken bouillon
• 1 can light coconut milk
• 1/2 cup plain yogurt
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• Cooked white rice
• 1/2 cup fresh basil leaves, torn
• 1/4 cup (1 ounce) almonds, roughly chopped

Saute zucchini, squash and onions in some olive oil.

Toss the chicken with the curry and cinnamon.

After the vegetables are cooked to your liking, remove and fry up the chicken.

Combine the vegetables and all the rest of the ingredients. Let simmer for about 10 minutes and serve! See how easy it is?

Homemade Granola

One of my favorite snacks is granola. I like being able to control what is in the food I eat so I decided to make my granola myself. I have been enjoying this recipe for quite some time now and have made a few adjustments to my liking. It has been adapted from joyofbaking.com.

Homemade Granola Recipe:

3 cups old-fashioned rolled oats (not instant)

1 cup chopped or slivered raw almonds

1/2 cup raw sunflower seeds

2 tablespoons wheat germ

1 tablespoon flax seed

1 tablespoon ground cinnamon

1/4 teaspoonsalt

2 tablespoons butter, melted

1/2 cup pure maple syrup (preferably Grade A Dark Amber)

I chopped up my whole almonds.

Definitely use pure maple syrup! It is so much better for you and taste better too.

Mix all your dry ingredients.

Separately mix together the syrup and melted butter. Add to dry ingredients and mix until well incorporated.

Cover cookie sheet with a piece of parchment paper and evenly layer the granola. Bake at 325 degrees for 30-45 minutes (depending on how done you like it), stirring it every 15 minutes. If you like it crunchy, watch it closely! It will go from done to burnt very quickly. Let the granola cool, break up the chunks and store in a plastic bag in the refrigerator. Enjoy!