Oat-Coco-Peanut-Choc Chip Cookies (aka Lactation Cookies)

Don't get freaked out about these being "Lactation Cookies." They are honestly just really deliciously healthy cookies...they just happen to help with a nursing mother's milk supply. Courtesy of the Brewer's Yeast in the recipe, which also has numerous other benefits including: being a source of B vitamins, protein and lowering blood sugar. The original recipe is here, but I modified it for my taste :)

Note: The brewers yeast is the magic ingredient…make sure you do not use the bread yeast. You can find it at GNC, Whole Foods or health stores in the protein powder aisle.

Brewer's yeast is typically really bitter...
but with all the yummy ingredients,
you can't taste it at all!

2-1/4 C. Whole Wheat Flour
2-1/2 C. Oats
1.5 Tsp. Baking Soda
1.5 Tsp. Salt
1-1/4 C. Peanut Butter
3/4 C. Butter, Softened
1.5 C. Flax
2.5 Tbsp. Brewer's Yeast
1/2 C. Water
3/4 C. Sugar
3/4 C. Brown Sugar
3 Tbsp.Vanilla
3 Eggs
3 C. Semi-Sweet Chocolate Chips
1.5 Cups Shredded Coconut
1/2 C. Walnut, chopped

Preheat oven to 350 degrees.
Combine flour, oats, baking soda, salt and set aside. Beat peanut butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy. Mix in eggs. Gradually add in flour mixture. Mix in chocolate chips, nuts and coconut.
Spoon dough onto greased cookie sheet. Bake 12 minutes and let rest for 5 minutes before removing from cookie sheets.
Makes 3 dozen.

3 dozen makes enough to freeze and thaw
 throughout the first 2 months of post partum

These are delicious and full of nutrients! I am hoping to see the benefits too!
Keep you posted,
e

My Dad's Recipe: Galumpkis (the pickled kind)

Since I am feeling particularly nostalgic today, I am going to post my dad's galumpki recipe.  The story about what they are and another recipe is actually posted here, but in honor of him- I decided that I would post his version (of course...it changed all the time, since he didn't use recipes-- and I added a couple things). BUT, it is as close as you can get!

Freshly rolled and in the pot!

3/4 lb Ground Pork, Raw
3/4 lb Ground Beef, Raw
1 C. Rice (I use brown)
2 Cups Chicken Broth
1/2 Onion, finely chopped
3 Garlic Cloves, chopped
Salt
Pepper
1 Large Jar of Pickle Juice (about 2.5- 3 Cups)
1 Green Cabbage, bottom cut off


Start cooking the rice per directions. Once done, set aside to cool.
While the rice is cooking, bring a large pot of slightly salted water to boil and add the cabbage. Cook covered for about 8 minutes or until leaves start to unravel. Remove cabbage and let cool in a colander. Reserve 1 cup of cabbage water.

In a large bowl, mix raw meat, onions and garlic. Add the rice (it doesn't need to be cool, just not hot enough to burn your hands when kneading the mixture). Season with just a touch of salt, lots of pepper and stir.

Take your first cabbage leaf , add a large spoonful of the meat mixture and fold the large part of the leaf over, tuck in the side and place fold side down in a large pot (like a burrito!). Continue until the mixture is done.

Pour the chicken broth and pickle juice over the rolls. Taste the broth- if too briny, dilute with reserved cabbage water (I never need to). Bring to a boil, reduce heat to medium-low and cover and simmer for like 2 hours.

He always made two versions....one with tomatoes, but everyone always liked the pickle one better.

Me and my dad, circa '85

Missing you today, Dad.
-e