When I was newly postpartum, a lovely friend brought me these amazing lactation friendly peanut butter balls that were so nice to have around and just grab when I needed a snack. I scoured the web looking for the recipe that matched. I found this one at TheBabyGoat.com and it is amazing!
I have changed it A LOT though over the past year a a half, and have added even more nutritional yumminess! I have also doubled the recipe (sorta).
In stand mixer mix:
1 cup ground flaxseed and chia seed (in whatever ratio you like)
1 cup unsweetened coconut flakes
1 tsp sea salt
1/2 cup sunflower seeds, and/or hemp hearts
4-8 tablespoons brewer’s yeast (optional – though a GREAT source of nutrients and protein)
1-2 tbsp turmeric and/or cacao powder. (optional)
Add, while mixer is running:
1-2 tbsp vanilla or almond (or both) extract
2/3 cup honey– mix well
1/2 cup coconut oil
1/4-1/2 cup room temp butter (depending on how okay you are with eating lots of butter 😉
At this point add peanut butter until it holds together to be able to form balls. I then add:
1/2-1 cup mini chocolate chips
1/2-1 cup chopped nuts
Roll into balls, put into bowl, eat all the time! (or as I all too often do, don’t make into balls, eat with spoon out of mixing bowl every time you walk by the kitchen…)
These are so yummy and addictive. They are chock-full of healthy ingredients, so you can snack guilt free. Enjoy!
Quinoa is a miracle grain. I love this little seed! It is high in protein and folate (1), so very beneficial to pregnancy and fetal development. Did you know that 2013 will be officially be “”The International Year of the Quinoa?” (2) Because of it’s nutritive value and superb biodiversity it is considered a Super Grain!
I have WAY too much Rainbow Chard in my garden this year and so have been trying to find ways to use it, I LOVE this salad and make it very regularly.
1 bunch swiss chard (10-12 good sized stalks)
1 small sweet (or red) onion chopped
1-2 cloves garlic minced
1 cup quinoa (2-3 cups cooked quinoa)
crushed red pepper
Cook quinoa according to package directions (usually: Rinse grain in cold water. Place 1 part grain to 2 parts water/broth in sauce pan, bring to low boil for 10-15 minutes or until desired tenderness)
Wash chard and remove stalks from leaves. (the stalks take longer to cook) set leaves aside.
Chop stalks into 1/2 in. pieces.
Coat bottom of skillet with equal parts oil and butter.
Saute onions and chard stalks on med-low for 8-10 minutes, or until cooked to desired tenderness. While sautéing, cut leaves into ~2 by 2 inch pieces. Add minced garlic cook for one minute. Add chard leaves and red pepper, salt and pepper to taste and mix well. The leafy greens will cook down quickly, so keep an eye on them. They have A LOT of water stored in them, so they will start to lose their water and lubricate everything.
Sauté everything for 5 minutes or so, then add balsamic, usually I do about 1 turn of the pan, and mix well.
Pour chard mixture and quinoa into a serving bowl and mix well. Top with Olive oil and Balsamic to taste.