Lest you think I’m exaggerating my cookie addiction, here’s a recipe for my all-time favorite cookie: Chocolate Chip. What makes this one special is that it is totally dairy and lactose-free, and it is awesome. The awesome part is maybe the special bit.
Ingredients note: I prefer Earth Balance “butter” and Enjoy Life mega chunk chips.
Dairy Free Chocolate Chip Cookies
(yield 2-3 dozen, depending on cookie size :) )
1 c dairy free butter/margarine
1 c brown sugar, firmly paked
1/2 c sugar
1 tsp vanilla extract
2 1/4 c flour
3/4 tsp baking soda
1/2 rounded tsp kosher salt
10 oz dairy free chocolate chips
There are differing reports on whether eating things like brewers yeast, flax and oats can positively impact your milk supply, what they definitely don’t do is hurt your supply. Me, I have a cookie addiction, so this way I’m sneaking in so many Omega 3’s they’re like Omega 10’s. Popping one is a really easy, on the go afternoon snack, and you won’t catch me without one in my bag for the Sunday morning mid-Church munchies (yes, we’re still having mid-service nursing pit stops, I need to refuel!). If you are having supply problems you can get help from a lactation consultant, and one of the simplest things we overlook is whether we are eating and drinking enough. Even if you’re not having supply issues, this is a great way to sneak in a treat. :)
*Couple ingredient notes:
- Almond or Peanut butter, I’ve tried both and like them either way
- Oats: I use GF whole oats, just don’t use quick oats
- Butter: I use earth balance, because we are dairy-free, but you can use regular butter in the same quantity
- I use Enjoy Life Mega chunk chocolate chips (dairy free)
- You could add nuts if you like that sort of thing
BREWERS YEAST: Over the course of developing this recipe, I learned (the hard way) that if you are allergic to Penicillin (I am) you are also allergic to Brewers Yeast. So don’t eat it. :)
Super Mama Lactation Cookies
1 1/2 c whole wheat flour
1 3/4 c oats*
1 tsp baking soda
1 rounded tsp kosher salt
3/4 c almond peanut butter*
3/4 c butter*, softened
1 c flax
3 T brewer’s yeast
1/3 c water
1 tsp cinnamon
1/3 c sugar
2/3 c brown sugar
2 tsp vanilla
2 large eggs
10 oz chocolate chips*
Preheat oven to 350 F
1) Combine flour, baking soda, cinnamon and salt in a bowl.
2) In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
3) Gently add in eggs.
4) Gradually beat in flour mixture.
5) Add chocolate chips.
6) Gradually add oats.
Place spoonfuls of dough onto greased baking sheets pressing down with the back of the spoon to flatten a bit.
Bake 12 minutes.
With a sauce, meatballs and couscous at first glance this recipe looks like a hassle. In reality it really flows in the kitchen with sauce prep first, then meatballs while the sauce simmers and couscous once the meatballs join the sauce - and in little more than half an hour you have a hearty dinner! Many ingredients overlap, and provided you have the staples on hand already it’s a very affordable meal, too. Since it does call for wine it’s a good one to make when you’re planning on sharing the meal or you’re in the mood to polish off the rest of the bottle! It’s also dairy free.
North African Meatballs
2 tbs olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/3 c pitted and chopped kalamata olives
1/2 c red wine
1/4 c chicken stock or broth
1 14 oz can diced tomatoes
1 tsp dark brown sugar
1/2 tsp dried red pepper flakes
Pinch ground cinnamon
generous pinch of kosher salt
pinch freshly ground black pepper
2 tbs tomato paste
3 tbs fresh cilantro, chopped
1” piece of fresh ginger, grated
1 tsp ground cumin
Pinch ground cinnamon
3/4 lb ground beef
1/3 c finely ground rolled oats or fine bread crumbs
Pinch of salt and of freshly ground black pepper
few glugs vegetable oil
handful fresh parsley leaves, chopped
Couscous with Dried Dates:
1 c water
1 c chicken stock
1 tbs olive oil
1/3 c chopped dates
1 c golden couscous
pinch of kosher salt and of freshly ground black pepper
1) In a large saucepan heat the olive oil over medium heat and sweat the onions, about 5 minutes. Add the garlic and cook, stirring, until fragrant (about thirty seconds)
2) Add the lemon zest and olives and cook for 1 more minute. Then add the wine and let it simmer for 2 minutes.
3) Stir in the stock, canned tomatoes, sugar, red pepper flakes, cinnamon, salt and pepper and simmer on low while you make the meatballs.
4) In a medium bowl beat the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, cinnamon, salt and pepper and mix until well blended. Add in the ground beef and bread crumbs without over-mixing. Divide into 32 small meatballs.
5) In a large saute pan heat a few glugs of vegetable oil over medium heat and brown the meatballs in batches. Transfer the meatballs to the pan with the sauce and let simmer for while you make the couscous.
6) Bring the water, stock, oil and salt and pepper to a boil in a small saucepan. Add the dates and then the couscous. Cover the pan tightly with a lid and turn off the heat, setting a timer for 5 minutes. Fluff with a fork.
Divide the couscous among four plates, top with meatballs & sauce, sprinkle with fresh parsley then serve.
This post is one I’ve been meaning to write for some time now, and finally getting it out of the way will release a recipe log jam. Ready your knives!
On the table: dairy, lactose intolerance, sensitivity and allergy. Oh, and breastfeeding! First I want to clear up common misunderstandings about dairy problems, and as an added bonus help the nursing mamas bumping into dairy problems.
Lactose intolerance: My buddy since junior high, lactose intolerance means digestive symptoms. Rapid, intense, painful intestinal upset. It’s the result of insufficient lactase enzyme. How much or little lactase you have determines your body’s response to lactose. (If you are lactose intolerant I can’t recommend Digestive Advantage enough, it’s based on the principles that enable you to eat yogurt with live cultures http://www.digestiveadvantage.com/lactose_defense_formula.asp )
Dairy Sensitivity: this is what Baby Ellie has. As a precursor to a full blown allergy, you either “outgrow” a sensitivity or you push it into allergy hyperdrive. Because it is related to an allergy you see immune response. This is the critical distinction between intolerances, which cause intestinal upset, and allergies, which can have extremely serious reactions.
Sensitivities and allergies are the body’s immune response to a food’s protein. As an immune response you can see a rash (dairy rash in babies is like fine acne), in digestion (in babies green poop not explained by fore/hind milk imbalance, even blood in the stool), and the extreme and scary systemic anaphylactic shock. Trust me, lactose intolerance is no fun but an allergy it is not. Allergies are serious business, and so when I realized Baby Ellie was dairy sensitive I began the great dairy cleanse.
Cool thing about breast milk #2793: it is dairy free so long as you do not consume dairy. Go ahead and rewrite your brain: dairy=cow’s milk.* So if you discover that your baby may be dairy sensitive, they are not allergic to your breast milk, just the dairy protein that’s in there. The good news is that you can stop eating dairy and all will be well, the bad news is that it can take 2-3 weeks for all that dairy protein to be truly gone from your system. Going off dairy can be daunting, but it’s really not too hard - it’s just that as soon as you hear the word “no” all you can think is “cheese, ice cream, butter!” and the only foods you see are pizza and tres leches cake.
You may have noticed that most of my recipes from the past twelve months are dairy free, though I really hope you didn’t! I make a point to only post truly tasty recipes, and you will never find a “sad substitute” on here. At 12 months old, Baby Ellie is still dairy sensitive, and that means for the foreseeable future this will be a dairy free blog. I will also be making more of an effort to label things as “dairy free”, particularly when they are recipes I’ve made as stand-ins (never sad substitutes!) for typically dairy dishes.
Please don’t let dairy free scare you off - from breastfeeding or from this blog. I’m committed to only sharing truly good food with you, regardless of dietary limitations.
*Random fact #17**: eggs are not dairy. Some other things also sold in the “dairy” section of the grocery store are also not dairy.
**Random fact #18: when people get this wrong, it bothers me. Factually.
Confession: I’ve only begun making my own chicken stock in the last year. This is the recipe that I use as my starting point. I always end up with a larger, closer to 5 lb chicken, which means more water and a longer cook time. Truthfully, with Baby Ellie on the scene I’m not very good with on-the-dot cook times. One hour, one hour twenty minutes…in the end the chicken is cooked (and not dry!) and the stock is made. Delicious? Definitely.
Title is a bit of a mouthful but there it is: Chicken, mushrooms and rice with caramelized onions. If you want, put some mascarpone or sour cream on top.Again, I used chicken from the last batch of stock - I should probably post *that* recipe!
I’ve never had “real” Bombay Chicken. “Real” as the stuff I made last night was no figment. In fact it was very tasty, so “real” Bombay Chicken, should we ever meet, had better bring its A game!
I had a freshly cooked chicken from the stock I was making, so that’s what I used. If you don’t, just chop some up and cook til browned, then remove from pan before you add the onions.
(Yield: 4 servings)
3 tbs vegetable oil
1.5 lb of chicken, shredded
3/4 c red onion, diced
2 cloves garlic, minced
1 can diced tomatoes and liquid
3/4 c chicken broth
1/3 c white wine or more chicken broth
1” piece of fresh ginger, grated
1 tsp salt
1 tsp curry powder
1/4 tsp chili powder
1/4 tsp cayenne
1 can coconut milk
2 tsp cornstarch or arrowroot
4 servings rice or quinoa
1) heat the oil in a large pan over medium heat. Add the onions and cook til translucent.
2) add the garlic and cook, stirring, til fragrant.
3) add chicken, broth, salt, ginger, chili, cayenne, curry, tomatoes, and wine. Stir to combine. When liquid begins to simmer, reduce heat continue to simmer for 15 minutes.
4) meanwhile, prep 4 servings of rice or quinoa.
5) whisk coconut milk and cornstarch. Add to pan and return to simmer. Continue cooking a few more minutes til sauce thickens.
Serve over rice or quinoa.
Just made this tapenade, which is one of my favorites things ever - I love a good olive! Use as a spread or on a sandwich (with some delicious salami, perhaps?).
1 lb pitted kalamata olives (from an olive bar)
1 large garlic clove
3 tbs capers
Juice of 1 lemon
3 tbs extra-virgin olive oil
1) pulse garlic in food processor, scraping down the sides as needed.
2) add olives, capers and lemon juice. Process to a paste, drizzling in olive oil.
Another day, another delicious smoothie recipe. I used spinach, swap in kale or another tasty green.
Chocolate Blueberry Smoothie
(Yield: 1 smoothie)
2 c greens
1 c coconut water
2/3 c frozen blueberries
1/2 frozen banana
1 tbs cacao powder
1) blend the greens and coconut water thoroughly.
2) add remaining ingredients and blend.
Since the Hyperemesis pregnancy I’ve been big into meat, protein, meat and more protein. My body needs more than that to help replace all those long lost nutritional stores, so I’m getting back into smoothie-ing. So here’s a delicious one that had me feeling awesome:
Chocolate Berry Smoothie
(Yield: 1 serving)
2 c spinach (or other leafy green)
1 c almond milk
1/3 c frozen strawberries
1/3 c frozen blackberries
1/2 frozen banana
1 tbs cacoa powder
1) Blend the greens and almond milk.
2) Add remaining ingredients and blend.
My magical soup will be featured at Bucer’s today, so go try it! Or, if you’ve had it before, go see how it stacks up under another cook’s preparation. ;)
I love making a whole new dinner out of leftovers! Last night I used a chicken breast from chicken à l’orange, some couscous from my North African meatball recipe, lettuce leaves and pantry staples to whip up…
Chicken Salad and Couscous on a bed of Greens!
Assuming you don’t have all that ready, here you are:
6- 8 red leaf lettuce leaves
1 cooked chicken breast, shredded
2tbs - 1/4 c mayo
Rounded 1/4 c sliced almonds
8 dates, pitted and chopped
1/2 c couscous
1 c chicken stock
Handful parsley, chopped
2 green onions, sliced thin
2 tbs olive oil
1) set chicken stock over medium high heat. Once boiling add 4 chopped dates, the cinnamon and the couscous. Stir once, remove from heat, then cover and let stand 5 minutes.
2) in a small pan heat the olive oil. Add the almonds and remaining chopped dates. Cook, stirring for a couple minutes. Remove from heat and stir in parsley.
3) combine the chicken, mayo, green onions and almond mixture then season to taste with salt and pepper.
4) divide the lettuce leaves between two plates. Top with couscous, then the chicken salad. Eat!