Lactation Granola Bars #recipe

This Spring when prepping food for a postpartum client, I developed a recipe for a delicious lactation granola bar. After testing out a few versions, I finally settled on one that I was really happy with and one that my clients really enjoy.

In a saucepan over medium heat, melt together...

1 cup peanut butter
1/2 cup coconut oil (no substitutes here!)

When those are combined, you can opt to add 1 cup of chocolate chips (dark for added health benefits) or you can move on to adding the dry ingredients.

Add to your saucepan....

 2.5 cups oats
1/4 cup chia seeds
1/4 cup flax seed
1/4 cup sunflower seeds

Mix together well and then pour into a 9"x11" pan. Cover with plastic wrap and put in the fridge until firm, about an hour or two. When they are firm and you are ready to cut them, let them sit out for 10-15 minutes to make cutting them into bars a bit easier.

Store in the fridge in an airtight container, or freeze in a bag. Enjoy these cold, as they will get a bit melty when they're sitting out for a bit.

Toddler approved! These bars also make a great after school snack, or a hearty brain-boosting breakfast on rushed mornings.

Butter Pecan Waffle #recipe #breakfast

Struggling to find an easy waffle recipe? I have found one that I absolutely love, and tweaked it to become the ultimate easy waffle recipe. No added sodium, low on sugar, but light and fluffy...and the waffles only take 4 minutes per batch on a waffle iron!

For Easter brunch, I added a few ingredients to my standard waffle recipe to create these beautiful and hearty Butter Pecan Waffles. 

Ingredients

2 cups flour
1 tbsp baking powder
2 tbsp brown sugar
2 beaten eggs
1 1/2 cup milk
1/4 cup cooking oil (canola, vegetable, anything with no taste to it)
1 cup chopped pecans
1 tbsp melted butter

First, mix the flour, baking powder, brown sugar and pecans. Next, add your beaten eggs, milk and cooking oil and mix well. Swirl in the melted butter, and you're ready to take your batter to the waffle iron.

I use a large serving spoon to portion out my waffles. This recipe will yield about 8-10.

Serve with butter (optional, we just left a butter dish out so guests could put it on themselves) and syrup!

Talk-To-Me Tuesday: Whole Wheat Pancakes

I made these yummy, and filling, pancakes last week for Owen and thought that I would share the recipe with you all today.

He absolutely loved them! The batch makes 8-12 medium sized pancakes, and they freeze really well in a Ziploc. Just defrost in the microwave, or throw in the toaster, and voila! Pancakes for breakfast, anytime!



Whole Wheat Pancakes

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons vegetable oil

Stir together dry ingredients. Add eggs, milk, and oil. Stir
until dry ingredients are moistened (batter may be lumpy).
Cook on preheated griddle until bubbles form and edges start
to dry. Flip and cook until lightly browned.

I don't give Owen syrup just yet, so I've topped these with fruit (bananas or apples), peanut butter (that went over very well!) and strawberry-rhubarb jam!

Enjoy!