I've done it again and been MIA on the recipe front. I've got a good reason for it this time though...I promise! Bundle #3 arrived at the end of September and we've been in the blur and beauty of newborn care since then and I was simply cooked and over tired in the weeks leading up to his birth and I hit pause on recipe creation and food photography.  Although I have two other littles, it's amazing how quickly I forgot just how much sleep deprivation is involved in those first weeks of life. Somewhere in the hours of 11PM-3AM I think I will never sleep again and then sometime around 6AM I hit a second wind of energy and think "I've got this..." but then the cycle starts again soon thereafter. And this is why God makes babies cute.

Even though this recipe is finished and pictures edited, I'll be amazed if I finish this post in one sitting, but here goes! This recipe is a healthy, refined sugar free cookie recipe to support new mamas in their newborn weeks. They are loaded with healthy ingredients that support lactation, but I prefer to call these new mama cookies as these ingredients are nutrient dense and are healthy bites of nourishment to grab and go no matter how you choose to or need to feed your little one.  Momming is hard enough as it is...can we please just support moms to do the best they can regardless of feeding choices or needs (can you sense a little sensitivity in my tone? Feeding has been a little trying in these first weeks around here and I'm trying to stop beating myself up).

The key ingredients in these cookies include oatmeal, flax seed and brewer's yeast. All of these ingredients are easily found online if needed.  What did parents do before the invention of Amazon Prime? There are some complaints that Brewer's Yeast has a very bitter taste, but this is a particular rock star ingredient for boosting milk supply if needed.  I ordered this bag from Oat Mama and I don't notice the taste in the cookies (nope, not sponsored...I just found and like the product). Instead of oil/butter and sugar, the cookies are moistened and sweetened by ripe bananas and truvia.  These throw together quickly and easily, which is a necessity for mamas of wee ones or an easy little gift to throw together for an expecting friend or family member.  Throw them in the freezer before baby arrives- you'll be glad you did!

New Mama Chocolate Chip Oatmeal Cookies
(makes approximately 2 dozen cookies)

Ingredients
-2 eggs
-2 ripe bananas
-2 tbs ground flax seed
-2 tbs brewer's yeast
-2 tbs + 1 tsp truvia
-1 tsp vanilla extract
-1 cup spelt flour
-1 1/2 cups rolled oats
-1 tsp baking powder
-1/2 tsp salt
-1 cup chocolate chips

Directions
Pre-heat oven to 350 degrees. Mash bananas in a large bowl. Add eggs, vanilla, flax seed, brewer's yeast and truvia. Mix together.  Add spelt flour, oats, salt and baking powder.  Stir together.  Fold in chocolate chips.

Prep a cookie sheet with parchment paper.  Scoop out cookies using a small cookie scoop and space approximately 2 inches apart. Bake for approximately 11 minutes. Allow to cool on the pan for a few minutes before transferring to a wire baking rack to finish cooling.  Enjoy at 3PM or 3AM...whenever baby is up for a feeding!

We can't be post-Easter because we're still waking up to flurries and snowflakes around here in New England.  I'm a lover of four seasons, but I'm all done with winter at this point.  I would really, really like to see some consistent signs of spring around here. We had a beautiful holiday regardless of the wintry temps and little ones being a tad cold in their Easter best last weekend and I hope you all enjoyed the day too.

For our Easter dinner, I made a classic carrot cake for dessert.  If you haven't checked out Mom on Timeout's carrot cake recipe, I highly recommend you do so.  I only make carrot cake once or twice a year and this recipe is literally to die for...the name is quite appropriate.  

I used one of my new favorite flours, Bob's Red Mill Gluten Free 1:1 baking flour, and it came out perfect.  It's been a challenge to have left overs of this beauty around during the week as it kept calling my name, but there's carrots in it so it's all good, right?

Moving out of the sugar craze that the Easter bunny brought to our house (is it possible to walk by a bowl of Cadbury Mini-Eggs and not grab one? I'm not sure....), I whipped up some green smoothies with summery, tropical flavors in mind.  Yes, I'm a bake-aholic, but I'm also head over heels for my Vitamix and strive for balance.  Leafy greens are some of my favorite vegetables and I try to squeeze them in every day.  Starting the day with a tasty smoothie is a great way to do it and it only takes moments to prep and then I'm out the door. I hope you like this recipe! How do you squeeze your greens in?

Tropical Green Smoothie
(servings: 1 smoothie)

Ingredients
-1 cup unsweetened coconut milk
-1/2 cup water
-1 cup chopped or crushed pineapple
-1 banana
-1 cup leafy greens such a spinach or kale
-3-4 ice cubes

Directions
Add the ingredients to your high powered blender with the coconut milk and water first.  Start the blender on medium and increase to high until all blended smoothly.  Pour, sip, and enjoy!

The internet world told me that we recently had National Muffin Day!  Who doesn't love muffins? I don't think anything jazzes up breakfast quite like a muffin and the infamous Seinfeld "Muffin Top" episode is an all time classic that spoke some real hard truths because you can't split a muffin with someone by slicing it horizontally and giving someone the muffin bottom.  That. Is. Just. Wrong. 

The down side to muffins is that they can be a dangerous breakfast and clock in more calories, sugars and processed fats than a donut.  This is one of the biggest reasons that I love to make our own at home so I can control the ingredients, enjoy the house smelling like fresh baked muffins, and savor one as soon as it's cool enough to eat.  Today's recipe lightens things up by using a grain free coconut flour.  I experiment with different types of flours regularly and grain free baking is an art and science that I'm still trying to improve upon.  I am a Whole 30 graduate and although I never planned to eat completely grain free for life, I do clearly remember that I felt amazing when I finished the 30 day program and I don't feel as vibrant when my diet has too much regular flour.

This week's recipe is absent of grains but still full of taste.  I hope you enjoy them and I would love to hear any of your grain free baking tips or ideas!

Grain Free Blueberry Muffins
(makes 8 muffins)

Ingredients

Dry Ingredients
-1/2 cup coconut flour
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1-3 tsp cinnamon, depending on your preference

Wet Ingredients
-3 eggs
-1 individual container plain greek yogurt
-1 ripe mashed banana
-3 TBS coconut sugar
-1/2 cup coconut almond milk
-1 tsp vanilla extract
-1 1/2 cups fresh or frozen blueberries

Directions
Pre-heat the oven to 400 degrees.  Mix wet and dry ingredients (except the blueberries) in separate bowls. Add wet ingredients to dry ingredients and mix thoroughly.  Let sit for a few minutes to allow the coconut flour to absorb the liquids and thicken.  Fold in the blueberries and scoop into a greased muffin tin (I use an ice cream scooper) and bake for approximately 22 minutes.  It's very important to let these cool completely before removing them or they will easily break apart.  Enjoy!