Lactation Cookies

Don't let the name of these cookies scare you.  They DON'T contain breast milk.  What they do contain, that's out of the ordinary for cookies, is flax seed meal, Brewer's Yeast and thick cut oats.  All of which are super incredibly beneficial for Mom's that are breast feeding!  This is the perfect desert to add to a post-partum dinner delivery, too!

Why are those three ingredients so magical?

Flax seed meal is full of healthy benefits like omega-3s.  Thick Cut Oatmeal (Thick cut oats are similar to the Quaker Old Fashioned Oats, but MUCH thicker and filled with even more iron) and Brewer's Yeast (both are found at Sprouts or Whole Foods type stores)are galactogogues, which have been linked to increased milk production.  There is no scientific study on the ingredients used, but that does not mean they don't help with milk production.  I personally have experienced great benefits after eating just one cookie!

I've had friends and family try these cookies and they get rave reviews!  Who knew something so delicious could be so good for you, too!!!

{lactation cookies}

    makes about 4 dozen cookies

1 c. brown sugar
1 c. white sugar
1 c. butter very softened (I used butter flavored Crisco since my baby doesn't like it when I eat diary)

1/4c. water

2 eggs

1 1/2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c. flour
3 c. Thick Cut Oats
1/4 c. flaxseed meal
2 T. Brewer’s yeast  (MUST be Brewer's Yeast for milk production)
1 cup chocolate chips, or raisins or chopped almonds, butterscotch chips, etc. (I prefer chocolate chips with toasted chopped almonds)  I also used vegan chocolate chips because of the diary issue and they are so incredible you wouldn't know the difference!

Preheat oven to 375 degrees.

Cream together sugars and butter. Then add eggs and vanilla and beat well.  Add remaining ingredients. Mix until just combined.

Shape into 2" balls and place on a parchment lined cookie sheet.  Bake 9-11 min or until edges are browned. Cool for a few minutes on the cookie sheet then transfer to a wire rack to finish cooling.

Crockpot Lasagna {Best Ever}

This is Amy aka Little Gourmified. I am Lisa's little sister and I felt it only fitting to call me Little Gourmified (or even better Lil' G, if you prefer). As I am only a little of what my sister is. She is an amazing (and I mean AMAZING) cook. I on the other hand am only a little bit of a cook. I like to keep my meals simple and quick. So on the occasion I guest post you can guarentee they will be simple, but yummy.
For my first post a new favorite at our house....Crockpot Lasagna. This Lasagna is super easy, very tasty and somewhat healthy. I usually steer clear of Lasagna due to the difficulty level and time to make the meal. The only thing that lead me to make it was a family gathering that I needed to bring a Lasagna to. I opted to find a easy alternative that could be transported as well as cook while I was at church. I found this delicious recipe here for Vegetarian Crock pot Lasagna. To me this is the {Best Ever} Crock Pot Lasagna.

 No precooked lasagna needed, just the cheapest regular old lasagna noodles.

 The only down side to the recipe is the dishes. Yes, I am not only a simple cooker, but I don't like having a super messy kitchen afterward. You have to use 2-3 bowls and a Crock pot. I recommend the Crock pot liners to save time on cleaning. The upside is with Crock pot time you have some time to put this meal together, clean the kitchen and be ready to enjoy dinner in a clean space.

 The recipe calls for crushed tomatoes. I only had diced on hand so I added a can of tomato sauce. (Actually, I have a bunch of tomato paste so I used the substitution method. I mixed tomato paste with water to make tomato sauce. I think the paste is sweeter, but with all the ingredients it worked well.)

 Not cooked, yet super tasty looking already!

Doesn't that look DELICIOUS! I hope you all enjoy it too!
Crock-Pot Lasagna Recipe

Recipe created by Jessica Seinfeld
Oprah.com   |   October 26, 2010

While slow cookers are often thought of as 1970s throwbacks and only good for making heavy stews, Jessica Seinfeld uses hers to make everything from whole small chickens to oatmeal and even this worry-free lasagna.

Servings: Serves 6

Ingredients

Crock-Pot Lasagna Recipe

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.