Peanut Butter Logs

• 6 cups Rice Krispies
• 4 1/2 cups powdered sugar
• large container chunky peanut butter (approx 36 ounce jar)
• 1 stick butter (melted)
• 2 bags semi sweet chocolate chips

Combine all ingredients in a large bowl. Form into 2-3 inch logs. Melt chocolate chips in a bowl over a pan of boiling water. Dip logs into the chocolate and place on a cookie sheet covered with wax paper. Place trays in the fridge to cool for approximately 4 hours.

Happy Mama Cookies

This is a slightly different take on the traditional lactation cookies. These also have orange peel and walnuts, which both have stress reducing properties.

*Note: cookies should not be used as a sole means of increasing lactation. Other remedies such as latch positioning, increasing frequency of feeds, and feeding on cue should be tried first.

Ingredients:6 tbs water + 2 tbs flaxseed meal (add together and let sit for 10 minutes before using)
1 cup butter or margarine
1 cup sugar
1 tsp vanilla
½ tsp orange peel
2 cups flour
2 tbs brewer’s yeast
1 tsp baking soda
1 tsp salt
2 cups rolled oats
1 cup chocolate chips
1 cup chopped walnuts
4 tbs water

Method:
Preheat oven to 375
Cream butter/margarine and sugar in a mixing bowl.
Add flaxseed mixture and stir until well blended.
Add vanilla, orange peel, water, and brewer’s yeast and stir until combined.
In a separate mixing bowl, sift flour, baking soda, and salt. Add to wet ingredients.
Add oats, chocolate chips, and walnuts.
Drop by rounded spoonfuls onto baking sheet.
Bake 8-12 mins.
Makes apprx. 30 cookies.
Enjoy!!

Thanks to Suzi for submitting this recipe!

Lentil Walnut Burgers

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 small carrot, finely chopped
• 1/4 cup chopped celery
• 1/2 cup chopped button mushrooms
• 1/4 cup finely chopped walnuts
• 1 tablespoon finely chopped parsley
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne (optional)
• 2 cups cooked brown rice, divided ( Learn to Cook: Brown Rice)
• 1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
• 1 egg, lightly beaten
• 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided

Method

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Serve with a green salad or cooked greens.  Serves 6

Nutrition

Per serving (about 5oz/156g-wt.): 240 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35mg cholesterol, 220mg sodium, 27g total carbohydrate (6g dietary fiber, 2g sugar), 9g protein

Recipe submitted by Suzi courtesey of Whole Foods Market Recipies