Cookie recipe for nursing moms

Mmmm, mmmm, good!

I have a new soup recipe for nursing moms – and the rest of us. I have collaborated with women with over 80 years collectively of baby and new mom experience  We developed a healthy recipe with ingredients like parsnips and bone broth which they recommend as secret supplements for lactation. It is delicious, even without onions or garlic and good enough to serve to the rest of your friends and family.

I shared the ‘Nursing Soup’ recipe with a friend and new grandmother, Sarah R. She sent me a recipe for Magic Mommy Cookies which includes oats and flax seeds which are recommended for nursing moms. These are delicious and easy to grab during a late-night feeding.

Finally, we like these gluten free apricot almond bites for a healthy one-handed snack for any of us. Here are the recipes.

Butternut Squash and Parsnip Soup
Created for Nursing Moms – Delicious for Everyone

Ingredients (organic when possible)

1 Butternut Squash, peeled and cubed. I bought organic, cubed squash.

5 Parsnips, medium, peeled and cut into 2” pieces

2 Lbs. Carrots, peeled or two bags of baby carrots

3 Zucchini, medium, 2” pieces

3 Yellow Squash, medium, 2” pieces

Chicken Bone Broth, 2 quarts+ (1 box is a quart). You purists may make your own. Turkey and beef broth are delicious.

Butter, 3 TBS

Thyme, 2 TBS chopped fresh or 1 teaspoon dried

Salt and Pepper

Preparation

  • Preheat oven to 375 degrees.
  • Butter a large roasting pan with 1 tablespoon of butter.
  • Add cubed butternut squash, parsnips and carrots to roasting pan with ¼ cup of water.
  • Cover with foil and bake for 30 minutes.
  • Move roasting pan to stove top and put on the lid. Add bone broth and bring to boil.
  • Add zucchini and squash and steam for 3 minutes until everything is soft but not mushy.
  • Add 2 TBS butter
  • Puree in a food processor/blender or use an immersion blender.
  • Salt and pepper to taste.

Optional:

1 Onion, large, halved and sliced. Add at the beginning with the butternut squash.

We used smoked salt. See ASE article on flavored salt.

Curry powder, but not for a nursing mom.

Half and half, 1 cup. Add in the food processor/blender.

 

THE VERY BEST MAGIC MOMMY COOKIES

Ingredients (all organic if possible)

¼ cup water

2 tablespoons flax seed meal

1 cup butter, softened (2 sticks)

1 cup brown sugar, packed

½ cup white sugar

1 egg plus 1 yolk

2 teaspoons vanilla extract

2 cups all-purpose flour

¼ cup brewer’s yeast (hard to find but we have a big cylinder from Drivers J)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon powder

Quick shake of freshly grated nutmeg

2½ cups old- fashioned oats

1 cup dark chocolate chips

½ cup butterscotch chips (optional)

½ organic dark raisins (optional)

Sea Salt for sprinkling; those smoky flakes are amazing (optional)

Instructions 

  1. Preheat oven to 350F.
  2. In a small bowl stir together the flax and water. Set aside.
  3. In a large bowl, use an electric mixer to cream together the butter and sugars until smooth. Add the egg, yolk, and vanilla and beat on high until creamy. Stir in the flax mixture. Note: If you don’t have a powerful electric mixing set-up, that’s fine. Simply soften the butter in the microwave and go from there.
  4. Sprinkle the flour, brewer’s yeast, soda, powder, salt, cinnamon, and nutmeg over the butter mixture and mix on low speed until just incorporated. Fold in the oats, chocolate chips (and optional butterscotch or raisins). Test batter!
  5. Scoop dough into rounded mounds and place a cookie sheet. Use your fingers to flatten the rounds slightly. Sprinkle with sea salt.
  6. Bake at 350F for 10-12 minutes or until the edges are golden.
  7. Raw dough will keep in the fridge for a few days but may dry out a bit. Add a drizzle of maple syrup, raw honey, or peanut butter to moisten.

Notes

Important!! Don’t skip the oats, brewer’s yeast, or flax — those are the ingredients that apparently help with lactation!

Adapted from The Baker Chick.

Apricot Almond Bites

1 Cup dried apricots

½ Cup almonds (roasted, blanched or raw)

2 TBS almond butter

2 TBS honey or maple syrup

Shredded coconut (optional)

Variations:

Salted almonds add flavor to the balls and you can even go wild with smoked or other flavored almonds.

Dried figs or dates can be substituted for the dried apricots or you can use a mix of dried fruit.

Add vanilla, cinnamon, and chia seeds.

  1. Blend/process the dried fruit and almonds in a food processer until it is coarsely ground and a little sticky – not smooth.
  2. Place the fruit and nut mixture in a bowl and add the honey (or syrup) and almond butter a little at a time until the mixture holds together when you roll it into a ball.
  3. Feeling creative?You can add vanilla, cinnamon, and chia seeds to the mixture before you roll it into balls.
  4. Make balls about 1” in diameter each.
  5. Roll each ball in shredded coconut (optional)
  6. Put into the refrigerator for an hour to firm up the balls.

 

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