Lactation Cookies For Everybody

Check out my other blog Vegan Babymama for the story behind why I made those cookies. And two things before I get to the recipe. First, I know it says cookies but I made bars. When you have a 4 month old baby, you don't have time to be scooping out dough and baking one batch at a time. So I spread all the dough out into a pan quickly and pop it in the oven on a cooking timer so the oven would shut off when it's done. That way I could nurse Jack and not worry about anything burning. But if you have the time, these do make wonderful cookies, so by all means scoop away. Second, these cookies are not just for nursing moms. They will not make you lactate if you aren't already. I'm referring the men who reading this, seriously? You don't have functioning mammary glands! They are normal ingredients and the cookies taste great. My husband as stolen a few cookies and loves them. But if you lactating, some of these ingredients are lactrogenic, meaning they have been known to increase your milk supply. The oatmeal, flax seed, brewer's yeast, walnuts, and whole wheat flour in this recipe are all lactrogenic.

This recipe is based on these two recipes I found on Pinterest: Lactation Cookie Bars and Lactation Cookies for Nursing Moms. 

Lactation Cookies

1 cup vegan butter (I used Earth Balance)

1.5 cups brown sugar

1/2 cup ground flax seed

1 cup hot water

2 cups whole wheat flour

2 cups rolled oats

2 heaping tbs brewer's yeast

1 tsp baking soda

3/4 cup dark chocolate chips (make sure they are dairy-free)

pinch of salt

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts, optional

Pre-heat the oven to 350 and spray a baking pan with cooking spray. I used a 9 x 9 ceramic. 

In a large bowl, cream together the butter and sugar. 

In a small bowl, add the ground flax seed and hot water. Let it sit for 5 minutes. 

Add the flax seed mixture to the butter mixture. Mix well (though it will be very sloppy). 

Add the flour, rolled oats, brewer's yeast and baking soda the bowl. Mix well. 

Stir in the chocolate chips and salt. 

Stir in the coconut and walnuts, if using. 

Spread evenly into the baking pan and bake for 30-35 minutes. They are done when a toothpick inserted into the middle comes out clean.

Note to self: Take pic before you take a piece,
despite how amazing it smells.

These cookies really are for everyone. Don't let the title scare you away. They are high in fiber and contains good fats. Plus they are very tasty. I really suggest either the coconut or walnuts, or both! And this is a wonderful treat for nursing momma. You earned it, taking care of a baby is hard! 

Curry Vegetable Quinoa

One day I wanted fried rice, but I had no rice. But I had quinoa though. Then I realized I had no soy sauce. But I had a ton of Indian spices. So I looked up what I could make and came across a recipe from Manjula's Kitchen called Quinoa Vegetable Pilaf. It looked good so I decided to make my own version.

Curry Vegetable Quinoa
1 cup quinoa
2 cups water
Dash of salt
1 tbs coconut oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp curry powder
1 tsp chili powder
1/2 piece of ginger, pealed and minced
1 small white onion
Kernels from 2 ears of corn 
1 red bell pepper, chopped
1 small head of broccoli, chopped into bite-sized pieces 
3/4 cup tomato juice
1 jalapeno, minced
Dash of asafetida
Salt and pepper, to taste
Cilnatro

In a small pot, add the quinoa, water, and salt. Bring to a boil then reduce to a simmer. Cook for about 15 minutes, until the water is absorbed. 

While that cooks, heat the coconut oil in large skillet over medium heat. 

Add the cumin seeds, fennel seeds, curry powder, and chili powder. Cook for a minute, just until it becomes fragrant. 

Add the ginger and onions. Cook until the onions are soft. 

Add the corn kernels, bell pepper, and broccoli. Cook until the veggies are tender. 

Once the quinoa is done, fluffy gently with a fork and let it sit for a minute. 

Add the quinoa to the skillet. 

Add the tomato juice, jalapeno, and asafetida. Stir well.

Season with salt and pepper to taste.

Garnish with cilantro.

A flavorful Indian version of fried rice, with plenty of protein from the quinoa. No need for meat or egg!And don't be afraid to make a big batch of this, the flavors get even better the longer it sits.