November Recipe Roundup

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This month was all about the cozy, warming foods that I’ve been craving since temperatures have started to drop. Plus, it wouldn’t be me if I didn’t whip up a few baked goods like One Bowl Blondies, or crazy delicious Oatmeal-Chocolate Chip-Raisin Cookies that happen to support lactation. Friendly reminder that calling myself an amateur cook is generous, so the fact that I could make these taste great means that anyone can do it.

Click the links below and let me know what you try!

Lactation Supporting Cookies (that are delicious anyways!)

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This might me one of my favorite cookie recipes to date. These puppies are made with whole wheat flower, brewers yeast, flax seed, and oats to boost milk supply, but that didn’t stop the guys in my family from chowing down. I also added in chocolate chips because I’m physically incapable of making cookies without chocolate.

Cauliflower & Mushroom Bolognese 

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This turned out surprisingly well considering my lack of ability when it comes to cooking. It was the perfect meal to eat out of a giant bowl next to a fire. We topped ours with shredded parmesan, freshly cracked black pepper, and a drizzle of olive oil. De-lish.

Lactation Supporting Granola Bars

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If you saw my earlier post about these grab & go granola bars, you’ll know that they are healthy and delicious regardless of whether you are breastfeeding or not (they just happen to include oats, which has been known to boost milk supply). Either way, these are an easy treat for everyone.

One Bowl Blondies

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I added two scoops of Vital Proteins Collagen Peptides to support healthy skin, hair, and nails, into the batch. These were chewy and delicious. I think I over-baked mine by a minute or two (hence the brown edges) but I still couldn’t portion control these and blew through them in a matter of days.

Cottage Cheese Pancakes 

An easy, protein filled pancake recipe. I added in 1 tsp of cinnamon, 1 tsp of vanilla extract, and an extra 1/3 cup flour. We don’t have a griddle so I cooked them in a large cast iron skillet using plenty of butter to keep them from sticking. Add some blueberries, raspberries, and pure maple syrup on top and voila! I ate them so fast I didn’t take a picture…

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