Boobie Bites! plus Milk Supply Boosters

So, I’m here…I swear.  I’ve been in that first few month baby haze where days both fly by and take forever.  I’ve been more active on Facebook, so if you are missing me, come on over, but I’m going to do my best to start posting more.

So for a short update related to my post today, my almost-5 month old isn’t gaining weight…whose genes did this guy get?? So we’ve started him on Zantac for reflux because he was spitting up a ton (but super happy!) after ruling out a ton of other things.  We also have increased how much he’s getting in his bottles at daycare, which means I’m trying hard to keep up.

The happy kiddos

The happy kiddos

I’m eating a lot and not really counting my containers as I had been…but still trying to keep it to clean foods that make me feel GOOD.  I’m not losing weight, which is something I’d expected to be the same this time around.  I can’t lose weight without losing supply, but good choices and habits never hurt!

So, if you found me because you have trouble with your supply or can’t lose weight while breastfeeding…welcome!  I’m here, virtually holding hands with you.  Know that you can still make whatever your breastfeeding goals are even when it isn’t easy, but I’ll never judge you for supplementing or stopping.  We all make the best decision we can for us and our families!

Here is a list of some foods said to boost milk supply.  I’ve been including a lot of these in my diet and I do find them helpful!

  • Water…all the water
  • Oatmeal
  • Flaxseeds
  • Brewer’s Yeast
  • Salmon
  • Beer
  • Dark, leafy greens
  • Garlic
  • Green Papaya (haven’t tried this yet! Have you?)
  • Chick Peas
  • Raw Nuts
  • Greek yogurt
  • Water…worth another mention!

I make these Shakeology Boobie Bites to help me from grazing for less healthy options and they’re delicious and milk boosting.  You can still have them if you aren’t breastfeeding, but if no one who will be eating them is, just leave out the flaxseeds and Brewer’s yeast for a treat!  Two of these would be a yellow on the 21 Day Fix or other container based plans.

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Shakeology Boobie Bites
(per 12 servings)

1 Cup Chocolate Shakeology
1 Cup All-Natural Nut Butter (I used peanut)
1 Cup Old Fashioned Oats
1/2 Cup Pure Honey
2 Tbsp Ground Flaxseeds
2 Tbsp Brewer’s Yeast

Method:
Mix all ingredients.
Roll into 1 inch balls (I use my hands!)
Place on wax paper and refrigerate or freeze. Or eat right after!

Have you dealt with low supply (or just low pumping output!)?  I’d love to hear your story!

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Clean Cookie Dough Bites

Sometimes, you want chocolate.  Sometimes, you want chocolate and are going to a get together where there is sure to be lots of yummy things that you would prefer a healthier alternative for.  Here’s that thing!

The key here is that there is no added sugar, just some raw honey for a sweetener.  On the other hand, it’s easy to over-eat these bite sized goodies, so you may want to take care.  And keep them in the freezer…in about 2 minutes, you’ll have a great treat that isn’t frozen, but it isn’t so easy to just pop them (all) in your mouth!

A note on the almond butter – I made these twice, once with the almond butter I ground at the local health food store, and one with Target’s Simply Balanced almond butter, which is much wetter.  The wetter almond butter worked better here.

Photo Jan 17, 7 39 41 PM

Clean Cookie Dough Bites

Ingredients for bites:
1/2 cup coconut flour
1/2 cup almond flour
1 cup almond butter
2 tsp coconut oil, melted
1 tbsp raw honey
2 tsp vanilla
1/2 cup chocolate chips (I used Enjoy Life Dairy free chips)

For the chocolate coating:
1/2 cup chocolate chips (or dark chocolate chips)
1 tbsp coconut oil

Directions:
– Combine all bite ingredients in a medium sized bowl until well mixed.
– Roll into bite sized balls and set on a baking sheet lined with wax paper.
– Place in freezer for 15-20 minutes to harden.
– About five minutes before you take the truffles out, prepare your chocolate coating by melting chocolate and coconut oil in a microwave safe bowl, 20 seconds at first then in 10 second intervals until melted,  stirring after each time.
– Use a spoon to drizzle a little chocolate over each one.
– Place covered bites back on the wax paper and allow chocolate to harden in the fridge/freezer.

Keep these in the fridge or freezer until ready to eat!

* This post contains affiliate links.  For many of the brands/products I use, head here!

Two Ingredient Pancakes

So, it’s Saturday morning.  Hello!!

You may want a special breakfast today.  You may have some extra time to whip something up today.  Maybe you’re really trying to stay on track but want something that feels more decadent this morning.

Here you go 🙂

These pancakes are super simple and quick.  No, they don’t taste just like pancakes, but they’re good and definitely add up to more than the sum of it’s parts!

File Jan 30, 6 22 39 AM

Two Ingredient Pancakes

  • 1/2 banana, mashed
  • 2 eggs

Mix them together.  If you’re feeling wild, add some cinnamon and/or vanilla extract.  Cook on medium high like you would a…pancake!

I topped mine with some almond butter.  Really good!  In the picture, I have the ones I cooked on medium high on top and the less pretty ones are on the bottom.  Those were cooked on a lower setting and didn’t come out as nice.  If you’re doing the 21 Day Fix, these are 1 Red and 1 purple (without the almond butter).  Want to do the 21 Day Fix?  There are 2 more days to get it discounted and get in on my January prize blitz!!  This is the program that I call my gamechanger…it got me on track after 2 years of poor eating between pregnancy and breastfeeding.  30 minute workouts, simple portion control eating and creates your new habits to make healthy choices in your lifestyle!  Plus you can join in my next support group to keep you on track!

Next one is for the moms, but I always have a next one!

Are You a Super Mom-

Did you try these??  Leave a comment!

Single Serve Chocolate Chia Pudding

It was time to change up dessert!  So I went for one of those things that you always hear about but rarely make.  Chocolate chia pudding…sounds odd, tastes yum!  Have you tried it?

Here’s the recipe I used…adapted from the Fixate Cookbook which I want to make more recipes from this year.  I’m fairly cautious of recipes I try…I like easy, I’m not a meal planner, and I usually cook for just myself.  This was pretty easy, but warning…you do have some sitting/refrigeration time!

Single Serve Chocolate Chia Pudding

Single Serve Chocolate Chia Pudding (serves…wait for it…one!)

Ingredients:
100g unsweetened almond milk
1 tbsp chia seeds
1 tbsp unsweetened cocoa powder
1 tsp maple syrup
1/8 tsp pure vanilla extract

Method:
Combine ingredients until cocoa powder is incorporated.
Let sit at room temperature for 30 minutes.  Stir and cover, place in refrigerator for at least 4 hours.
Enjoy!

This is a yellow and 1/2 orange on the 21 Day Fix (discounted this month…woot! Let me know if you want more info.)

Stay tuned tomorrow for a start of Hammer and Chisel workout run-throughs! (also discounted this month!)

Holiday Vegetables

Happy ending of the holidays! Just New Year’s to go.  I hope you’re having a fantastic and healthy season!

I made this vegetable dish for both Christmas Eve and Christmas…and forgot to get any pictures of it!  But it was a big hit and super easy, so I wanted to share.

Holiday Vegetables

Ingredients:
1 medium zucchini, sliced into 1/2″ strips
1 red pepper, sliced
1 shallot, diced
1 cucumber, sliced
1 cup balsamic vinegar
1 tsp olive oil
1 T stevia in the raw

Method:
– Combine vegetables in a large bowl.
– Add remaining ingredients.
– Toss (or put lid on and shake).
– Let sit for at least 24 hours.
– Enjoy!

Easy enough, right?  A white balsamic vinegar might be really nice here.  The “holiday” part comes from the vegetables being red, green and white. But I’m sure this would be equally good with other vegetables.  I may play with this recipe soon!

Chicken Stir-Fry

Sometimes, I want something combined in a pan…rare for me, who doesn’t like their food to touch, but sometimes it just sounds delicious.  That’s when I start to get creative and actually cook a meal!

This came out just as I wanted it.  But no one tried it but me.  Kind of perfect in that I had meals for 4 days.  But the likelihood I’ll make it again goes down when I’m the only one having it!  But, here’s what I made just in case I DO want it again or you want to try!  And it’s 21 Day Fix-ed!

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Ingredients:

About 1 lb chicken, cubed
2 cups broccoli
2 cups frozen peppers and onions
1 Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp fresh scallions, diced
2 Tbsp low sodium soy sauce
4 tsp coconut oil (divided use)
A garlicky seasoning blend (I used the 21 Day Fix All Purpose Seasoning)
Sea Salt to taste

Method:

Heat wok or pan on high heat for 1 minute.  Add half of coconut oil and let melt.

Add onions and peppers.  When no longer frosty, add broccoli and stir-fry for about 3 minutes.  Add soy sauce and seasoning.  Stir-fry for a minute and transfer to bowl.

Clean pan and return to heat for 1 minute.

Season chicken with sea salt and seasoning.

Melt remaining coconut oil in pan.  Add chicken and stir-fry for 1 minute.  Add garlic, ginger and scallions and stir-fry for 4-5 minutes or until chicken is browned and cooked through.

Add vegetables to chicken and give it a whirl!  Enjoy!

File Dec 23, 4 35 48 PM

You can add in other vegetables you like or have on hand as well!

On the 21 Day Fix, this is 1 Green, 1 Red, 1 tsp!

Roasted Sweet Potatoes

What’s your usual holiday plan??  Do you…

  • make healthy dishes to share to balance out other foods…or…
  • do it up with as much of the not as healthy stuff?

I like to make things that are pretty close to what I’d eat usual.  I love sweet potatoes.  I typically have them with just cinnamon…they don’t need much else!  But so many holiday celebrations have them with sugar, syrup, marshmallows, etc.  I’m all for worthwhile indulgences on holidays, but sweet potatoes are so delicious without all that!  I’d rather use my splurges elsewhere!

But, I figured sweet potatoes at Thanksgiving should be a little special.  So here’s what I brought!  Still super easy…you know me, I’m not big on complicated recipes!

File Dec 03, 8 47 14 PM

Roasted Sweet Potatoes

2 medium sweet potatoes, cubed (I used 6…just increase the rest for how many sweet potatoes you’re using)
1 tsp olive oil
1 Tbsp chili powder
1 Tbsp cinnamon

Instructions:
Preheat oven to 400.
In a large bowl, drizzle olive oil over sweet potatoes.  Add cinnamon and chili powder and stir, shake or toss until coated.
Spread on a baking sheet and cook for 30 minutes, stirring about halfway through.

Easy and was a big hit!!

Cranberry Frozen Yogurt

Are you still going through your Thanksgiving leftovers?  I still have some sweet potatoes left, but since I made them super simple (stay tuned for that recipe…if you can call it that!), they totally fit my usual plan!

If it’s not on your plan or if it’s too tempting to resist, get rid of it!  But if you have some leftover cranberry sauce, save that for this delicious yogurt recipe!

The frozen-ness (totally a thing!), healthiness, and amount of honey will be highly dependent on the cranberry sauce.  But play with yours and make this now!

Photo Nov 27, 7 52 22 PM

Cranberry Frozen Yogurt

Ingredients:

  • about 1/4 cup cranberry sauce, frozen
  • single serving plain, 0% fat Greek yogurt
  • raw honey to taste

Method:

  • Place all ingredients in food processor and blend!

Photo Nov 27, 7 55 36 PM

Gotta love a super easy recipe, especially for after a big cooking holiday! If you want to check out some other easy recipes with leftovers featuring Chobani, check them out here!

Photo Nov 29, 1 28 18 PM

Enjoy!

 

 

Vanilla Cupcakes with Chocolate Frosting!

Sometimes, you want to make cupcakes.  Maybe not the healthiest treat, but definitely a birthday necessity and I had a friend with a birthday!

  
I used a recipe from the Fixate cookbook (which I’m offering with any bundled pack this month…some which already have add ons and an extra discount!) which was for a cake.  But the secret about cupcakes?  You may guess it…instant portion control!

Have you done this? You take a piece of cake.  Reasonable serving size…nothing crazy.  But then you want a little more of a taste.  So you trim a sliver off the cake.  Then some more.  And some more.

And then you ate 3 pieces.

Cupcakes are perfect for this! So I divvied the batter up and cooked for a little less.

I thought they were delicious, but the texture was a bit gritty…totally my fault because I don’t know where our mixer is! I did the cake batter by hand and the frosting in a food processor! Next time I make it, I’ll use the right tools.

   

 

Fixate Vanilla Cupcakes with Chocolate Frosting
Serves 12 Prep Time 20 min.  Cooking Time 30 min.
Ingredients:

Nonstick cooking spray or cupcake liners

1 cup almond flour

½ cup coconut flour

2 tsp. baking powder, gluten-free

¼ tsp. sea salt

¾ cup unsalted organic grass-fed butter, divided use

1 cup raw honey (or maple syrup), divided use

4 large eggs

1/3 cup + 3 Tbsp. unsweetened almond milk, divided use

1 tsp. pure vanilla extract

2/3 cup organic unsweetened cocoa powder, sifted

Instructions:

1) Preheat oven to 350.

2) Prepare cupcake tin with liners or spray.

3) Combine both flours, baking powder and salt and set aside.

4) Cream together ½ cup butter and ¾ cup honey in a medium bowl and beat at medium speed for 1 minute.

5) Add eggs one at a time and beat until blended.

6) Add ¼ cup almond milk and vanilla extract and beat until blended.

7) Add the flour mixture to the butter mixture and beat until creamy.

8) Pour batter into prepared pan.

9) Bake for 20-25 minutes or until a toothpick comes out clean. Remove from pan.

10) Whip remaining ¼ cup butter in a medium bowl; beat on medium speed 1-2 minutes or until creamy.

11) Add remaining 3 Tbsp. almond milk and beat until well-blended.

12) Add cocoa powder and blend thoroughly; scraping bowl occasionally.

13) Slowly add remaining ¼ cup honey while beating on medium speed. Set aside.

14) Frost cupcakes once cool. Enjoy!

 

 

my friend’s son thought they should be pink!


If you’re counting containers, this is 2 yellows, a blue and a spoon. 

Birthday Shake!

I just had a birthday!  My daughter and I share, so there was cake and a bunch of other out of the ordinary treats, but I kept up my shakeo habit because I know it helps!  I definitely made better choices than I might have!

What does Shakeology do for me?  Kills cravings, fills me up, doesn’t weigh me down (I have it before evening workouts!) and makes me feel generally amazing with energy and no crash.

I LOVE birthday cake/funfetti stuff.  So good.  And this shake was just what I needed.  It was more than the nothing I usually put in my shake (Shakeology, water, ice, maybe a boost or 3), but still healthy!  It also was super thick…a real dessert-like treat!

Birthday Cake Shake

Blend together:

– 1 serving vanilla Shakeology
– 1 cup almond milk
– 1 T fat free/sugar free cheesecake pudding mix
– 1/2 t caramel extract
– ice/water to make it to your liking

Top with sprinkles, especially if it’s your birthday!!

Happy birthday to me!

Happy birthday to me!