Mommy Power Bites (Lactation Cookies)

I hate to call these cookies and give you the wrong idea. These are not sweet like cookies but more satisfying like a great power bar. They include lactogenic ingredients like oats, hemp seed and nutritional yeast that help with “boobie milk” as my 4 year old calls it. Not that I’m breastfeeding my 4 year old and have no judgement of those that do, it’s just not for me. Her friend just had a new baby and we have one on the way! So, there’s lots of talk about things like poopy diapers and boobie milk. Wait. Have I digressed? Anyway, they’re great for lactating mommies and really anyone who is expending a ton of energy (I’m thinking the cyclists in my life would love these too).

Try these bites if you’re expecting or know someone who is. They’re a perfect snack for mommies who are posted on the couch taking care of a newborn.


Slight adaptation of a recipe by The Fitnessista

Mommy Power Bites

* 2 cups rolled oats
* 1 cup hazelnut meal
* 1/2 cup hemp seed
* 2 TBSP chia seeds
* 1 TBSP flax seeds
* 2 TBSP nutritional yeast
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* pinch of salt
* 1/2 tsp cinnamon
* 6 TBSP melted butter
* 1 large egg
* 1/2 cup pure maple syrup
* 1/2 tsp vanilla extract
* 1/2 cup semisweet chocolate chips


Preheat oven to 350 degrees.

Mix first 10 ingredients. In a separate bowl, mix the wet ingredients. Combine them all together. Then fold in the chocolate chips.

Line a baking sheet with parchment paper. Use a tablespoon to mold the bites into balls and place on cookie sheet ~2″ apart.

Pop in the oven for 10-11 mins or until they just start to brown around the bottom edges. Let cool slightly (they’ll be crumbly if you try to move them now). Then carefully remove them from the sheet with a spatula and finish cooling on a rack.

Wrap up or freeze remaining bites.


Kinda Chinese Tofu and Eggplant

It’s a bit healthy and a bit savory but really good and great with fried rice or just steamed rice. It has some of the flavors of a Chinese dish (soy, ginger and garlic) but it’s not as oily as most Chinese veggies dishes I’ve had. Give it a try. Even the hubby liked it!

Tofu and Eggplant

* Firm tofu, cut into 1″ x 1″ cubes
* 1 eggplant, cut into 1″ x 3″ wedges
* 1-2 TBSP veggie oil for roasting eggplant
* 1 TBSP for frying spices and veggies
* 1 TBSP tomato paste
* 2 garlic cloves minced
* 1″ piece of ginger minced
* 3- 4 TBSP soy sauce
* 3 – 4 TBSP water
* 1/2 red bell pepper sliced
* chili flakes (optional)

Preheat the oven to 425 degrees. Drizzle eggplant with oil. Roast the eggplant on a cookie sheet for 8-10 mins.

Heat oil in a frying pan. Add garlic, ginger and chili if using. Cook for 2 mins over medium heat. Add tomato paste and cook for 1 min. Add roasted eggplant, tofu, red bell pepper, soy and water. Cook covered for 3-5 mins. Taste and adjust for more soy or more water.