Archives: Recipes

Carrot Cake Lactation Overnight Oats

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 Carrot Cake Lactation Overnight Oats
Booster : carrot, flaxseed, brewer's yeast, oats
Course Breakfast
Prep Time 5 minutes
Passive Time 2 hours
Servings
Serving
Ingredients
Course Breakfast
Prep Time 5 minutes
Passive Time 2 hours
Servings
Serving
Ingredients
Instructions
  1. Mix all ingredients together (except for the pecans and coconut) in a bowl or mason jar.
  2. Add the pecans and coconut on top, cover with a lid, and set in refrigerator overnight. Enjoy in the morning!
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Peanut Butter Banana Overnight Oats

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 Peanut Butter Banana Overnight Oats
Boosters: Oats, Flaxseed, Brewer's Yeast
Course Breakfast
Prep Time 5 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Breakfast
Prep Time 5 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. 1. First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth.
  2. 2. Add in dry ingredients and mix again.
  3. 3. Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
Recipe Notes

Feel free to double this recipe.
**It should stay good refrigerated for up to 3-4 days.
**Depending on how thick you like your overnight oats, you may add a splash of almond milk before serving.

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Ginger Garlic Baked Salmon

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 Ginger Garlic Baked Salmon
Boosters: Salmon, Garlic
Course Dinner, Main Dish
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Main Dish
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
  2. Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
  3. Pre-heat the oven to 190D. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Serve warm with rice.
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Avocado Bacon with Egg

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 Avocado Bacon with Egg
Booster: Avocado
Course Side Dishes
Prep Time 15 Minutes
Servings
People
Ingredients
Course Side Dishes
Prep Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. preheat oven to 200d
  2. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  3. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  4. Cook for 14-16 minutes. sprinkle salt and pepper to taste. Serve warm.
Recipe Notes

TIPS FOR BAKED EGGS IN AVOCADO

  • Make sure your avocados are room temperature and not refrigerated.

 

  • Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.

 

  • Use large eggs. Extra large or jumbo will be too big for the avocado.

 

  • Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray.

 

  • There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.
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Lactation Spinach Muffins

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 Lactation Spinach Muffins
booster: Spinach
Course Main Dish
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
  2. Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
  3. Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
  4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  5. These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
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Milk Boosting Papaya Soup With Fish Recipe

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 Milk Boosting Papaya Soup With Fish Recipe
Booster: Green Papaya, Ginger, Fish
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
Instructions
  1. Peel, remove seeds and cut papaya into small chunks
  2. Wash fish and cut into pieces. Drain off excess water and rub on salt. Set aside.
  3. Wash ginger. Do not peel the ginger. Cut into slices.
  4. In a pan, heat sesame oil on medium fire. Fry half of the ginger slices till fragrant. Fry both sides of the fish head or fillet till golden brown. Put aside.
  5. Use a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and bring to a boil.
  6. Add red dates and wolfberries, followed by papaya. Bring to a boil again for about 5 minutes.
  7. Add fish and simmer on low heat for about 30 minutes. Avoid stirring to prevent the fish from breaking apart.
  8. Taste to adjust seasoning. If needed, add salt, ginger powder and sesame oil. Serve hot.
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Lactation Overnight Oats

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 Lactation Overnight Oats
Boosters: Oats, Flaxseed, Brewer's Yeast
Course Breakfast
Prep Time 5 Minutes
Passive Time 2 Hours
Servings
person
Ingredients
Course Breakfast
Prep Time 5 Minutes
Passive Time 2 Hours
Servings
person
Ingredients
Instructions
  1. Mix the oats, flaxseed, brewer’s yeast, maple syrup or honey and cinnamon thoroughly.
  2. Add the milk, stirring to ensure an even mixture (you don’t want the brewer’s yeast to clump).
  3. Add in the fruit
  4. Place in a sealed container like a Mason jar overnight in the refrigerator
  5. By morning, the oats are ready to enjoy!
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Chicken Barley Soup

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 Chicken Barley Soup
Milk Booster: Barley, Garlic
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Instructions
  1. Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  2. Add broth, water and barley. Boil, then reduce heat to medium-low.
  3. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
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Miso Chicken Stew

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 Miso Chicken Stew
MILK BOOSTER: Miso
Course Main Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Marinate chicken in miso paste for 1 hour
  2. Heat up 2-3 tablespoons of vegetable oil in a pan, and sear the chicken pieces until lightly browned all over. Remove to a plate.
  3. Add the chicken to a big pot, along with the carrots, miso paste and mirin.
  4. Add water or chicken stock to just cover all the ingridents
  5. Put in pressure cooker for 25 min or Bring everything to a boil, then turn down the heat and simmer slowly for 45 minutes to 1 hour, until the chicken is tender.
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Dashi Ramen Soup

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 Dashi Ramen Soup
SUPERFOODS : miso, seaweed, bok choy MILK BOOSTER: mushrooms
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. Bring a pot of water to boil then season with salt. Add the ramen noodles and simmer uncovered for 1-2 minutes or until the noodles are al dente
  2. Drain the water then rinse with cold water to prevent them from sticking. Separate the noodle into the bowls
  3. Warm the oil in medium saucepan
  4. Sauté the mushrooms and bok choy until tender
  5. Stir in water, kombu and miso paste and bring to a low boil
  6. Ladle the soup into bowls and serve warm
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