Ready to learn the recipe for my latest addiction?
When we came home from the hospital, one of my friends dropped off a batch of these peanut butter oatmeal balls. She found the recipe on Pinterest, but changed a couple things. It was love at first taste the moment I bit into my first ball. Since then I make sure to always have these on hand as a quick snack.
After making the first batch I decided to add in some brewer’s yeast. Brewer’s yeast is known for helping with lactation and keeping a healthy supply, or possibly increasing if you need! I had made lactation cookies which were delicious but I found these balls to be “healthier” and a quick fix. When I have these regularly, I noticed I produce more milk when pumping. It’s like having a beer without getting tipsy. (this is a pro while taking care of your child) Plus, oatmeal is known to help with supply so this recipe is a win-win!
In the middle of the night when I am starving while feeding Carter they’ve become the perfect snack. Warning…they’re addictive!! And yes, you can have them even if you’re not looking to increase your supply or simply don’t add the yeast. Husband calls them my boobie balls
2 cups dry oats
1 cup peanut butter
1 cup white chocolate chips
2/3 cup honey
1 cup ground flaxseed
1 tablespoon vanilla extract
4 tablespoons brewer’s yeast (optional)
Mix all ingredients together in a bowl. Roll into balls.
Layer in between wax paper and store in fridge.
Have you ever had shishito peppers? We first got introduced a couple years ago at a sushi restaurant and since then they have been one of our favorite Japanese appetizers. Yum! Recently the farmer’s market near us has been selling them and we decided to try making some on our own. All you have to do is put a little olive oil in a pan, throw in and blacken the peppers then add some kosher salt at the end.
Warning: These are addictive.
Warning #2: We learned that “1 out of 10″ are extremely hot. My sister-in-law and I learned this the hard way when we went out and got the only hot peppers. Normally they are not spicy at all.
Warning #3: Nothing else…that’s it.
Over the holidays I was lucky to join my mom and some of her friends for a cooking class at The Four Seasons. Their chef specializes in helping you learn how to cook delicious, creative and healthy meals. All of the dinners we learned were one pot meals. Perfect, right!? I couldn’t think of anything better, as lately the urge for me to cook hasn’t exactly been there. But now that the holidays are over there’s no more excuses! (being pregnant I am forcing myself does not count)
This stuffed chicken recipe was my favorite from the night, though I will be sharing a great salmon, farro and even chili recipe! Apparently, this method of cooking the chicken has been voted one of the best ways (pregnancy brain, forget which magazine they said) as the wine makes it extra juicy. You simply stuff a chicken, brown it on each side in a dutch oven, pour in some wine then throw it in the oven for an hour. Simple enough right? I’d actually never stuffed a chicken before so this was fun for me. You can tell that I didn’t have twine, hence the large rope.
And a fun fact? I made this the night before the “end of the world” to prove to my husband he would go out with a good meal. Not really, well…kinda. This chicken turned out so delicious and will most definitely be on rotation for meals in this household. The prep takes about 10-15 minutes then you don’t have to worry about anything else. I served ours with a farro salad and sauteed spinach. Yum yum!
YOU WILL NEED:
1 (2.5-3lb) organic roasting chicken
2 tsp. sea salt
1/2 tsp. fresh black pepper
chopped veggies (see below)
1 Tbsp. olive oil
1 cup dry white wine
STUFF YOUR CHICKEN WITH:
1/2 onion chopped
1 celery rib chopped
6 cloves of garlic peeled
1 bay leaf
1 (2 inch piece) fresh rosemary minced
1 fresh lemon sliced thinly
Season with salt and pepper then tie with the twine. (or rope)
Heat your olive oil in a pot and cook the chicken for 5 minutes on each side.
Pour in the wine and put the top of the pot on.
Braise in the oven at 325 degrees for 60-70 minutes.