Banana Muffins to Boost Lactation

These nutrient packed muffins are great for lactating mothers, or anyone who could use a boost of vitamins, minerals and healthy fats.

These aren't your grocery store muffins that are a super sweet cake like creation. These muffins are a nutrition packed breakfast or snack that you don't have to feel bad about.

Ingredients:
3 large Ripe Bananas, mashed
1/2 C Maple
3 oz Applesauce
2 Eggs
1/2 C Oil
1 C White Wheat Flour
2/3 C Oats
3 tbs Flax Seeds
3 tbs Brewers Yeast, debittered
1/2 C Pecans
1 tsp Baking Powder

Preheat oven to 350. Spray two muffin tins with non-stick spray, set aside. Put oats, flax and pecans in a blender, pulse until ground into flour (flax seeds will still be large but broken up). In a large bowl combine all ingredients and mix until combined. Scoop mixture into muffin tins, it should make about 2 dozen muffins. Bake 20-23 minutes, until toothpick inserted in center comes out clean.

Butternut Squash and Apple Gratin

I'm always on the lookout for recipes that can easily be assembled ahead of time and that are tasty enough to possibly make it on the menu for Thanksgiving. This recipe gets bonus points this year as another use for all the apples we have!

If you omit the bacon and use vegetable broth it makes a great vegetarian side dish.

Butternut Squash and Apple Gratin
  Serves 8

1 large Butternut Squash

4 medium Apples 

1 medium Yellow Onion, diced

1/4 C Whole Wheat Flour

1/4 tsp Smoked Paprika 

1/4 tsp Sea Salt

1/4 tsp Cinnamon 

1 1/2 C Grated Sharp Cheddar Cheese

3 slices of cooked Bacon, chopped

1 C Chicken or Vegetable Broth

Preheat oven to 350. Grease a 9x13 baking pan and set aside. In a small bowl mix together flour, paprika, salt and cinnamon. Peel, seed and cube butternut squash into  1/2 inch chunks.  Peel and cut apples into similar sized pieces. Toss squash, onions and apples in a large bowl with flour mixture. Mix one cup of grated cheddar and chopped bacon into squash (reserve 1/2 cup of cheese for later). Pour squash mixture into prepared pan, add broth, cover with foil and bake 1 hour. After 1 hour remove foil, sprinkle with remaining cheese and bake additional 15 minutes.

Baked Eggplant Parmesan

This was one of our recipes that we served during our Gluten Free cooking class. It's a great way to use up those heels of bread you usually toss! It's also great if you are not Gltien Free, you can sub wheat bread in place of the Gluten Free!

Baked Eggplant Parmesan Dippers

Serves 2

1 Eggplant cut into 1/3” slices

1 Egg

2 Slices of Gluten Free Bread (or whole wheat bread if you are not GF)

1 Tbs Italian Seasoning

1 tsp Garlic Powder

2 Tbs Parmesan

2-4 oz Shredded Mozzarella or Jack Cheese

Sea Salt

Grapeseed Oil Spray

Pasta Sauce to Serve

Preheat oven to 400. Line cookie sheet with silpat  baking mat or parchment paper. Place sliced eggplant onto paper towel and salt each side then top with another couple of pieces of paper towel to pull moisture out of eggplant.

Meanwhile, place bread, italian seasoning, garlic powder and parmesan cheese into food processor and process into crumbs.  Beat egg in a cereal bowl. Pour bread crumbs onto plate or another cereal bowl.

Take eggplant and pat off excess salt. Dip each slice of eggplant into egg then bread crumbs. Repeat with each slice then lay on prepared cookie sheet. Lightly spray each piece of eggplant with grapeseed oil spray. Bake eggplant for 10 minutes, flip each slice and then top with a little cheese. Bake another 10 minutes.

Serve with heated Pasta Sauce.