Sunday, September 20, 2015

Pumpkin, Flax and Chia Oatmeal

So I'm kind of a breastmilk snob.

And I mean that in the nicest of ways.  See I totally share. Love to breastfeed. Love to pump.  Love to learn about homeopathic uses of breastmilk.  Bought a deep freezer.  But seriously, I will do anything to maintain and boost my breastmilk supply.

So I have become fanatical, which I know most of my breastfeeding mom friends can relate to.  Drinking the tea, drink obscene amounts of water, taking the fenugreek.  I've been trying to sprinkle brewers yeast and nutritional yeast on what I can.  However, I had not yet added oats to my regimen.

I've never been a cereal or oatmeal girl, really, because I am not a fan of the ingredients, and most oatmeal products have gluten.  However, I really wanted to try something new for breakfast that I could get some flax into that would promote my breastmilk supply.  I found a great product by Udi's that is gluten free steel cut oats with currants, flax, and chia, and I have fallen in love!  Takes 15 minutes to prep in the morning, but I find it to be very filling and hearty.  You can skip buying the Udi's product too and buy all the ingredients separately.  

How do oats and flax support lactation?  As you can recall from my Healthy Lactation Cookie recipe, flaxseed is a galactogogue, known to support healthy lactation.  In addition, flaxseed has a great amount of fiber and omega 3s.  Oatmeal, on the other hand, is packed with iron and fiber, which nursing moms need to promote supply.  Interestingly, your breastmilk is largely influenced by your iron levels postpartum, so getting lots of foods rich in iron, and possibly even taking an iron supplement, could be helpful in boosting milk supply.

I hope you enjoy this recipe.  It was nice and warm and made my morning.  The pumpkin adds a nice array of antioxidants, Vitamin C, Vitamin A and fiber.  Enjoy!

Pumpkin, Flax and Chia Oatmeal

1/4 cup gluten free steel cut oats
1 tablespoon flax
1 tsp chia seeds
1 tbsp currants
1/2 cup canned organic pumpkin
1 tsp cinnamon

Cook oats as instructed on packaging on stovetop with water.  Then add all the other remaining ingredients and stir.  Wait 5 minutes too cool, and serve warm. 



Sunday, September 13, 2015

Creamed Kale Recipe Revisited...with Spinach!

I've been super bad about writing lately.  I call it the "I'm in my last few months of grad school, have a 4 month old, am married, still trying to maintain friendships and I'm starting a farm with my husband season."  Not to mention that I'm also a writer for The Snap Mom, a super awesome website and community where moms can help each other and learn from one another.  You should totally check it out at  Just saying.

But I try to stay committed as best as possible to my meal prep.

Busyness can totally get in the way of eating healthy and sticking to a certain food plan or diet.  You have to be dedicated and desire health.  It's okay to slip up here and there...I sure do!  But then you get back on the train and ride.

I've been posting lately on resurrecting organic produce for soups, and I have a similar recipe today.  I'm revisiting my creamed kale recipe from before on the blog and using spinach this time.  I was one happy camper because this spinach definitely was walking out the door!  However, I was desperate to save it and use it for a couple meals, since I won't get to the grocery store for a few days.


I kept this recipe super basic for the time factor and for the fact that I don't have much stuff in the fridge currently.  I also was happy to load up on some spinach because I had something viral going on starting Friday, so it's been a weekend filled with ginger, bone broth, and vitamin C.

Spinach is like my go-to Vitamin C food.  I used to take Emergen-C, and then I looked at the ingredient list.  Not surprisingly, like so many vitamins and supplements, these packets have artificial colors and ingredients.  I decided I need to stick to my greens and fruits...where the natural Vitamin C is!

Vitamin C is a water-soluble vitamin that supports the immune system and helps your body absorb iron.  Since our bodies don't produce or store Vitamin C, it's important to get this vitamin in our diets!    Spinach is a great source of this, as well as berries and broccoli.  Any excess Vitamin C our bodies don't use will be flushed out of our system.

Hope you like this super simple recipe; it's a little bit different than my creamed kale as seen here  It's might tasty and tastes great with salmon, steak or poultry, or any meatless meal.  It can be stored in the refrigerator for up to 2 to 3 days for freshness.

Creamed Spinach Side Dish (Paleo, GF, DF, soy free, AIP, Wahl's Protocol, GAPs diet)

5 cups spinach or one bag spinach
1/2 cup full fat coconut milk or coconut cream concentrate
1 tbsp kerrygold butter (optional)
1 tsp garlic powder or fresh garlic (optional)
1 tsp parsely
1 tsp dill
1/2 tsp himilayan sea salt

Cook the spinach in boiling water for 30 minutes or until well cooked.  Drain well and make sure all excess water removed.  Combine with coconut milk and seasonings.  Enjoy warm right away or store in fridge for 2 to 3 days for freshness.