Almond Milk: Nuts, especially almonds, are known to trigger the production of breast milk. Almonds also increase the creaminess and sweetness of the milk.
Bananas: Bananas are great sources of nutrients, such as potassium and Vitamin C. Plus, bananas give you an energy boost, lots of calories and aid in overcoming depression due to high levels of tryptophan, which is converted into serotonin–the happy-mood brain neurotransmitter. Other fruit said to increase or improve the quality of breast milk production include apples, peaches, pears and berries. If you like veggies, especially green leafy ones, toss in some spinach or kale.
Brewer’s Yeast: Brewer’s yeast, a yeast that makes beer, is packed with B vitamins, iron, protein, chromium, selenium, and other nutrients. It’s known to give nursing moms energy, reduce depression and boost breast milk supplies.
Flaxseed: Whole flaxseeds add crunch to your smoothie, but note the seeds must be ground to receive the full nutritional benefit. There are mixed reviews about flaxseed, so consult your doctor on whether or not to include this in your smoothie
Steel Cut Oats: Oats are complex carbohydrates, which make you feel fuller, longer. It’s also said to increase your milk supply. Oats are packed with iron, protein, and fiber. The healthiest options are the non-instant varieties!
Strawberries (or blueberries, cranberries or raspberries): Berries are rich in antioxidants and fiber.
1 cup chopped strawberries (Note: You can opt to make all banana or all berry smoothies. Don’t stress if you skip a step! Enjoy your nursing experience.)
1/2 cup Steel Cut Oats
2 Tbsp Flax Seed
2 Tbsp Brewer’s Yeast
1 1/2 cups Almond Milk
Ice (Amount varies, add 2-4 cups based on your preferred thickness. i.e. do you want to sip with a straw or spoon?)
Add ins: Cocoa, Chocolate chips or vanilla
Blend Steel Cut Oats, then add in additional ingredients. Add ice. Blend until smooth.
For a list of other recipes https://www.momooze.com/30-lactation-recipes/19/
1 1/2 c. whole wheat flour
1 3/4 c. oats
1 tsp baking soda
1 tsp salt
3/4 c. almond butter or peanut butter
1/2 c. vegan butter, softened (or organic coconut oil)
1 c. ground flax
3 T brewer's yeast
1 tsp cinnamon
2/3 c. agave nectar
2 tsp vanilla
3 flax eggs
2 c. chocolate chips
1 c. chopped nuts of choice
Preheat oven to 350 °F
Combine flour, baking soda, cinnamon and salt in a bowl. In a separate large bowl, beat almond butter, vegan butter, agave nectar, vanilla, brewer's yeast, and flax until creamy. Mix in flax eggs. Gradually beat in flour mixture. Mix in nuts and chocolate chips. Add oats slowly, mixing along the way.
Portion out dough into balls
Place balls of dough onto greased baking sheets.
Press down each ball lightly with a fork.
Bake 12 minutes.
If cookies are not necessarily your style, you can make lactation muffins or even lactation smoothies.
For muffins, you can modify the cookie recipe above by adding 1 cup of almond milk, or enough to make it if of muffin batter consistency. Bake for 15 minutes until the muffins spring back when lightly pressed.
For smoothies, simply blend up your favorite combination and add some oatmeal, brewer’s yeast, and flaxseed right on in! You can even make your smoothies the night before and store them overnight in the refrigerator, and they are ready for you in the morning.
Just remember to have a variation of those three beneficial ingredients in whatever item you are creating and you’re one step closer to a better milk production.
1 cup oatmeal (rolled or old fashion)
1 1/4 cup all-purpose flour
1/2 cup Greek Yogurt (full fat)
1/2 cup milk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
2/3 cup brown sugar
1 teaspoon vanilla
2 tablespoons ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tbsp Brewers Yeast
1 cup fresh blueberries
Heat oven to 350°.
Use muffin liners in muffin tin
Combine all dry ingredients in a bowl.
In a separate bowl, combine wet ingredients (yogurt, eggs, butter, and vanilla)
Fold wet mixture into dry mixture; stir to combine
Gently fold in blueberries
Spoon into muffin tins
Bake until tops are golden and springs back when gently touched, 20-25 minutes.Type your paragraph here.
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks (I like ghirardelli)
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
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