RECIPES

Lactation Granola

We’re just about 4 months in and man, breastfeeding is hard work! Now that I am back to work I am focused on maintaining my supply. Maintaining supply boils down to many factors, including diet. I love this lactation granola. I can make two batches at a time and keep one at home and one at work to put on top of my yogurt. I usually eat plain greek yogurt and top with sliced banana and this granola. It is easy to whip up (even for a mom with a baby) and will make your kitchen smell delicious.

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If you have read anything about lactation recipes you have heard of brewers yeast and flaxseed meal. They are the key ingredients in most lactation boosting recipes. In addition I have found almonds and coconut to be just as effective. To make this granola you will need:

  • 3 cups of rolled oats
  • I bag sliced almonds
  • 1 cup shredded coconut
  • 4 tablespoons brewers yeast (I ordered it on Amazon)
  • 2 tablespoons of flaxseed meal
  • 1 cup coconut oil
  • 1/4 cup honey

 

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Directions

  • Preheat oven to 325 degrees.
  • Mix your flaxseed meal with 2 tablespoons of water. Set aside.
  • Mix oats, almonds, shredded coconut, and brewers yeast in large bowl.
  • Melt coconut oil and honey over low heat.
  • Add flaxseed meal to oat mixture.
  • Coat oat mixture with honey and coconut oil until even.

 

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  • Spread evenly on large cookie sheet.
  • Bake 10 minutes and stir mixture around on cookie sheet.
  • Bake another minutes and stir again.
  • Bake a final 10 minutes (30 minutes total).
  • Remove from oven and allow mixture to fully cool before storing.

Eat one serving a day, usually 1/2 cup (or more) to maintain your supply. This recipe also makes a great gift if you know any expecting moms.

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Vegetable Lasagna 

Prior to becoming a mom I was always a fan of cooking meals that could turn into many meals throughout the week. During pregnancy and postpartum I was craving meat a lot. I have sort of hit my wall with meat. Still having it here and there, but I having just been craving more vegetables. This veggie lasagna is a perfect example of a dinner that can quickly turn into a lunch on the go. Its made with zucchini noodles which is great when you want to skip the pasta.

Ingredients:

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  • 7-8 zucchini washed
  • 1 large jar of marinara
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 yellow squash cut into rounds then quartered
  • 1 bag spinach
  • 8 ounces of mozzarella cheese
  • 8 ounces grated cheddar
  • 15 ounce container of part skim ricotta
  • 1 large Egg
  • 1 tbsp Italian seasoning
  • 1 garlic glove, minced

 

Directions:

Prepping Zucchini Noodles

Preheat over to 300 degrees

 

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This is the lengthy part of the process, but if done correctly so delicious. Start by slicing your noodles. There is no science to this. It is so of hard and sort of annoying but you get the hang of it.  I like my noodles on the thinner side and your best tool here is just a good sharp knife. Hold the zucchini upright the long way and slice them about 1/8 inch thick. Some may split in half. Keep them to fill in space later as you are layering.

THE MOST IMPORTANT STEP (so your lasagna does not turn to mush) is to let the noodles sweat. I do this in two parts.

Part 1: Take a cookie sheet and line the bottom with paper towel. Sprinkle the paper towel with salt. Lay noodles flat and cover with another paper towel. Let sit for a minimum of 30 minutes (I do this as I prep everything else).

Part 2: After you let them sit I place them in the oven for 10 minutes to draw out any additional moisture. I take them out and turn oven up to 375.

While your noodles are sweating it out prepare your sauce. Sautee your onions, peppers, garlic, and squash in olive oil until desired tenderness is reached. fullsizeoutput_6f6

Add the sauce and let simmer covered on low heat.
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Next prepare your ricotta mixture. Prior to learning this trick I hated the ricotta part of making a lasagna. It was too hard to spread. Enter this genius hack. Scoop your ricotta in a bowl. Add one egg and italian seasoning. Whip with a fork until smooth. This mixture helps you spread the ricotta so it reaches every bite.

 

 

 

 

Now you are ready to layer!

  • Grab your 13 x 9 inch pan.
  • Add a couple spoonfuls of sauce to bottom and spread around. spread your zucchini noodles out (use those scraps to fill in gaps!)
  • Spread your ricotta mixture evenly over the noodles.
  • Next spread your sauce mixture.
  • Top with spinach until covered.
  • Sprinkle one even layer of cheese.

 

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Continue until you run out of ingredients stopping on a cheese layer. Loosely cover pan with foil.

  • Place in oven and let cook for 45 minutes.
  • Remove foil and cook for additional 20 minutes uncovered.
  • Remove from oven and loosely cover with foil again. Let sit for 30 minutes before serving.