Lactation Cookies

photo credit and recipe adapted from: http://thehumbledhomemaker.com/2011/06/homemade-lactation-cookies.html

1 1/2 cup whole wheat flour
1 cup ground flax seed
2/3 cup turbinado sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

3/4 cup peanut or almond butter
1/2 cup coconut oil
3 T brewer’s yeast
1/3 cup water
2 tsp vanilla
2 large eggs

1 3/4 cup rolled oats
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350.  Mix the first set of ingredients in a medium bowl.  Mix second set of ingredients in a large bowl (you may have to microwave the nut butter and coconut oil for a minute to make them mixable).  Incorporate dry ingredients into wet and stir to mix.  Add final three ingredients. Form into balls, press down, and bake for 12-15 mins.

Garlic Parmesan Kale Pasta

photo credit and recipe adapted from: http://www.budgetbytes.com/2013/10/garlic-parmesan-kale-pasta/

2 T olive oil

2 T butter

8-10 oz baby kale, prewashed and chopped

16 oz whole wheat pasta

3 cloves of garlic

5 oz shredded Parmesan cheese

1/2 tsp salt

black pepper and red pepper flakes to taste

1) Saute kale in olive oil and butter until wilted.  In the meantime, start boiling water for pasta.

2) Break the pasta in half and cook according to package directions.

3) When kale is wilted, add garlic and spices (salt and black and red pepper).

4) Add drained pasta to kale and then add cheese, tossing to coat.

Light Chocolate Banana Milkshake

photo credit: http://www.allproscience.com/content/46-chocolate-banana-smoothie

6 oz milk
1 tablespoon cocoa powder
1/2 frozen banana
1/4 tsp vanilla or almond extract
two handfuls of ice cubes

Blend first four ingredients well. Then add ice and blend for about 20-30 seconds more.

Veggie Lasagna

adapted from Weight Watchers Last Minute Lasagna: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50517

photo credit: http://img4-1.myrecipes.timeinc.net/i/recipes/ck/05/04/lasagna-ck-1041905-l.jpg

1 tablespoon olive oil

3/4 cup grated carrots

1 large red pepper, chopped

2 cloves garlic

10 oz chopped frozen spinach (or another green like baby kale), thawed and drained

15 oz ricotta cheese

6 oz part-skim mozzarella cheese, shredded

1/2 cup shredded or grated Parmesan cheese 

1 tsp garlic powder

1 tsp dried oregano

1 egg

26 oz tomato sauce

8 oz no-boil whole wheat lasagna noodles

Preheat oven to 375°F.

Saute carrots and red pepper in olive oil until soft.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, oregano and egg. Fold in carrots and pepper once cool.

Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.