Hot Mama Cocoa

by Carrie Saum

image

There is something about breastfeeding and milk-making that just kills my sex drive, friends.  It goes the way of bell-bottom jeans and jello molds.  They’re fun once in a while, and have definitely been more popular in previous times, but their heydays have already passed.  Wearing those jeans feels like a game of dress up or something you pull out for a 70’s themed special occasion.  And jello molds haven’t been pulled out AT ALL since 1987.  Suffice it to say, Taylor Swift has probably never had lime jello with canned mandarin oranges and pecans while wearing her mom’s bell-bottom jeans.

Feeding our babies is miraculous.  Breastfeeding, formula feeding, pumping, or any other combination those is special and keeping a human alive is an amazing feat.  I remember holding my son for the first time, full of wonder, joy and terror.  How in the world could I be trusted to feed him and keep him safe? I did, though, and you are keeping your little ones alive and safe, too.  But that first year of their little lives takes it out of us as parents.  It’s part of the journey, and they make up for it with sweet cuddles, funny moments, and lending us their perspective of wonder and newness.

But that first year can be hell on your sex drive.

Adding in a little warmth, nourishment, and some helpful nutrition can boost your energy. And let’s be honest here: it could lead to increased sex drive and possibly a milk supply boost and who doesn’t want to get in on that action?!  Sign me up.  Twice.

So, here’s a little bit of cure for whatever ails you: hot chocolate.  Okay, hot chocolate with a little twist. Chocolate releases endorphins.  Endorphins make you feel like you are made of actual magic.  Maca is a natural hormone booster, and for some women, can boost milk supply. Cinnamon stabilizes your blood sugar and the cayenne pepper might just make you feel like you’re 22.

Here is an easy tutorial for you cocoa, because sometimes words are hard without music and pictures. Seriously.

Ingredients:

  • 2 cups milk of your choice (I use coconut milk)
  • 1 Tbsp honey or sweetener of your choice
  • 2 Tbsp cocoa powder
  • 1 tsp maca powder
  • a splash of vanilla extract
  • a pinch of cinnamon
  • a tiny dusting of cayenne pepper (a tiny bit goes a VERY LONG WAY)

Directions:

  1. Combine all of your ingredients in a small sauce pan and heat on medium low.
  2. Whisk continuously until hot and well blended. (5 ish minutes)
  3. Pour into your favorite mug, or thermos and sip.
  4. Put on your sexiest nursing tank.
  5. Make another baby. JUST KIDDING.  Unless you want to.  Then go for it!

You’re so hot right now,
Carrie

***************************

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

____________________

If you love this recipe, you might like this recipe for Super Tasty Lasagna or Chocolate Chia Seed Pudding on Our Stable Table.

____________________

Carrie Saum, headshotCarrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields.
With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.

 

Share

Pumpkin Chocolate Chip Lactation Cookies (High Protein, Low Sugar)

by Carrie Saum

PumpkinLactationCookies

My friends, autumn is here.  Bring on the cozy scarves! Bring on the vibrant leaves and fall colors! Bring on the hoodies and cute jackets!

BRING ON THE PUMPKIN!

As soon as the first cold snap hits, I want cookies.  I want ALL the cookies, to be honest.  I want all the cookies and all the lattes and cups of tea and I want them all the time.

The thing is, I’m totally gluten intolerant, and eggs and refined sugar caused major issues for my son.  I also need solid, multiple hits of protein more than I need solid, multiple hits of carbs.  To be clear, I LOVE CARBS and there is nothing wrong with them. Ever. But I too much sugar and carby things makes me cranky and sends me on a blood sugar spiral of shame and sadness. As a mom, I don’t need more shame spirals or mood swings, so I turn to protein to help keep me even.

When I eat protein-based cookies, I don’t get the spiraling shame mood swings. I also eat less because I stay satisfied longer and end up eating fewer cookies.  They’re also a little bit more expensive to make but I’m okay splurging a little when it comes to a healthy cookie protein treat.  I also eat these for breakfast pretty regularly, so there’s that.

Oh, and they might help boost your milk supply if you’re into that.

PumpkinLactationCookiesBite

(If you’re looking for a more traditional soft pumpkin cookie recipe, check out this one using regular flour and sugar.)

Ingredients:

  • 1 16 oz jar unsalted almond butter
  • 3 large eggs, or 3 Tbsp flax meal mixed with 6 Tbsp water
  • 3 Tbsp raw honey or maple syrup
  • 1 15 oz can pumpkin puree
  • 1 Tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 2 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp natural sea salt (I prefer kosher style)

Directions:

  1. In a small mixing bowl, combine eggs (or flax mixture), almond butter, pumpkin, vanilla extract and sweetener.  Stir well.
  2. Add baking soda, baking powder, salt and cinnamon.  Combine thoroughly. (You can use a mixer, but I prefer using a sturdy spatula.)
  3. Fold in chocolate chips.
  4. Spoon batter onto parchment paper lined cookie sheet.
  5. Bake at 325 degrees for 20-25 minutes.
  6. Remove from oven and transfer to a baking rack to cool for 15 minutes.

I hope you enjoy cuddling all of your little pumpkins this fall!

~ Carrie

____________________

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

____________________

If you love this recipe, you might like this recipe for Zucchini Goat Cheese Lasagna or these Bieler’s Broth on Our Stable Table

____________________

Carrie Saum, headshotCarrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields.
With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.
Share

Make Ahead Lactation Breakfast Mini-Frittatas

by Jessica Martin-Weber

I love it when my day goes exactly according to plan!

I also love it when unicorns prance in my yard and fairies tend to my garden.

If I had a nickel for time I set out with a plan, well thought out and provided for with necessary preparations and is somehow looks as though I had no plan at all, I would be a very wealthy woman and able to afford to give prancing unicorns and gardening fairies a livable wage.

Sadly, I earn no income from failed mornings, no livable wage there. So I just keep trying to find that one magic button that will make my day unfold perfectly. (I’m starting to think there is no button.) Since it all tends to fall apart before 10am at the latest, I focus on problem solving mornings. (See what our plan is mornings vs the reality here.)

The biggest problem in mornings?

Me.

I am not a morning person. Unfortunately, several of my children have followed in my footsteps. We really aren’t trying to make mornings difficult, we’re just trying to survive them. Having breakfast made head at least means we’re getting fed. Hopefully.

In our home we make a week’s worth of these mini-frittatas most Sunday evenings to get us through the week. It simplifies our morning routine and can be the difference in a tardy slip or not. Having breakfast made ahead and easy to heat up without sacrificing my need for a high protein start to my day and not dosing my children with exorbitant amounts of sugar first thing in the morning gives me something in my day that makes me feel like I’ve got at least one mothering win in the day. And because I let my kids dunk their mini frittatas in ketchup, they are usually willing to eat them. Or at least to lick the ketchup off of them and I’m convinced that they get some healthy stuff that way. It counts, trust me.

Protein packed breakfast

To turn that simple recipe into a milk boosting one for my friends who need a little something extra we made just a few simple modifications. (You probably don’t need to eat anything specific to make more milk, check here to see.)  The way milk production works is amazing, usually baby asks of the boob and the boob makes sure the baby receives. Skin-to-skin and being responsive to baby’s hunger cues are enough for most moms to make plenty of milk. But sometimes, a little boost can help. One of my good friends produces plenty of milk when her baby is able to feed directly from the breast but when she’s pumping away from her baby at work her supply starts going down. So she eats some food that her body responds well to by producing even more milk and that helps her let down to her pump. We are a fan of whatever helps

To take this make ahead mini-frittata recipe and make it a make-ahead-milk-boosting-mini-frittata recipe, add these modifications options (one or all) for the large batch:

Add any of the following:

1 large fennel bulb, diced thinly (I like to sauté this slightly to make them tender)

2 TBS flax seed meal

4 TBS brewer’s yeast

Follow the rest of the directions as provided in the original recipe. If you make a smaller batch, adjust your portions accordingly. They freeze well so high five yourself for having breakfast made before you even get out of bed tomorrow.

____________________

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like Carrie, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that Carrie ended up on medication solely to increase her milk production, she knows what it’s like to look for anything, anything at all that would help your body make even just a little more milk to help feed your baby. With the support of her health care providers, she tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes you feel like you’re doing something to address the low supply struggle, it is worth it.

____________________

Jessica Martin-Weber

 

Drawing from a diverse background in the performing arts and midwifery, Jessica Martin-Weber supports women and families, creating spaces for open dialogue. Writer and speaker, Jessica is the creator of TheLeakyBoob.com,co-creator of BeyondMoi.com, and co-creator of OurStableTable.com, supporter of A Girl With A View, and co-founder of Milk: An Infant Feeding Conference. She co-parents her 6 daughters with her husband of 19 years and is currently writing her first creative non-fiction book and a children’s book.

 

Share

Fennel and Sausage Breakfast Casserole for the Milky Mom

by Carrie Saum

Mornings are nightmares in my house.

Even before having a baby with some extra needs, I struggled to feel like a human before 10:00am. I know now that I need thyroid support. I need extra vitamins B and D. I need sleep. I need no talking until coffee has kicked in. I need to wake up slow with a silent, sweet cuddle from my toddler.

LOL. I know. These things will never happen.

But I do know what I absolutely need to be a good person during the rest of the day: Breakfast.

I also know I need extra protein and veggies in the morning. I have a hard time taking care of myself. This is NOT NEWS. But I have a specific behavior that pops up when I start to feel overwhelmed and stop taking care of myself.

What is it, you ask? Well, I eat trail mix. For every meal. With a side of coffee. (Or maybe coffee is my main meal and trail mix is a side?)

I started the trail mix/coffee routine when I was exclusively pumping. I ate a limited diet in order to help my son thrive. Nuts, beans, and seeds, thankfully, were never an issue for either of us, so I kept a bag of homemade trail mix next to my pump and snacked while I pumped. I also ate other things, like gluten-free toast and quinoa and oats with a side of salad for breakfast. I ate bags of frozen veggies sautéed in olive oil and topped with an over-easy egg, (until my son reacted to the egg through my breastmilk).

When the challenges I faced far outweighed my capacity to cope, the first thing to go was breakfast. Those simple, warm, fueling meals turned to snack and convenience foods. Which was TOTALLY OKAY for that season in life. I was in full survival mode and I give myself a total pass.

But the reality is this: I need a hot breakfast to be at my peak, and really to even start climbing that mountain. I can handle prepping and eating a hot breakfast every morning, now. I have the capacity.

So, last week when I started eating trail mix, a tiny warning bell went off in my head. Taking care of myself often gets filed to the bottom of the pile when work, family, and community are all scrambling for my attention. Which is crazy because food is kind of My Thing.

I have compiled a list of ways I can restart and ensure my path to self-care. Yours might look different, or there might be more steps, or there might be fewer.

  1. Eat a hot breakfast.
  2. The end.

The easiest way to I’ve found to consistently care for myself is to eat a hot breakfast. I prep a breakfast cassarole on Sunday and portion it out for the rest of the week. Then I reheat it in the toaster oven and eat it while it’s piping hot not ice cold.

FrittataCloseUp

Ingredients:

  • 12 eggs
  • 1 cup cheese (I prefer parmesan or asiago, but any cheese will do)
  • 1/2 cup half and half, or milk of your choice
  • 1 lb of browned sausage or cooked bacon, crumbled (I prefer mild Italian sausage, but you can skip meat altogether to make this vegetarian.)
  • 1 medium onion, diced and sauteed
  • 1 large fennel bulb, sliced and sauteed
  • 12 oz chopped broccoli
  • 2 medium zucchini, chopped
  • 2 large tomatoes or 1 pint of cherry tomatoes, chopped
  • 1 bunch of swiss chard or spinach, roughly chopped
  • 3 Tbsp of fresh herbs of your choice, or 1 Tbsp dried herbs. (I use rosemary, basil, from my garden, and fennel fronds from the bulb if available.)
  • 1 tsp black pepper
  • 1 tsp sea salt

Directions:

  1. Whisk together eggs, milk, herbs, salt, and pepper.  Mix in shredded cheese.
  2. Add protein and veggies, and mix thoroughly.
  3. In a large, greased baking dish, bake at 350 degrees for one hour, or until the middle is cooked all the way through.
  4. Remove from oven and serve immediately.  Cut into individual portions and store in the refrigerator for up to two weeks.
  5. To reheat: Place in the oven or toaster oven for 12 minutes at 350 degrees and eat.

I am a better person with this method.  I am a nicer mom and functional human for at least three hours of the day. Until it’s lunchtime, but that’s another post for another day.

Take Good Care,
Carrie

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

______________

If you like this recipe, check out this  recipe for Garden Vegetable Frittata or Brown Butter Apple Crumble Cake  over on Our Stable Table.

______________

CarrieHeadshotCarrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields.
With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.
Share

Oatmeal Stout Crockpot Coffee Cake- Lactation Booster!

by Carrie Saum

Summer is here.  And maybe your new little baby is here, too.  Snuggly and warm.

Oh, so warm.

Almost suffocatingly hot.

Dear God, is that a baby or a furnace you’re holding?  The temperature outside is a stifiling 100+ degrees and holding that little fireball while also living on the approximate surface of the sun might be a bit much for you.

But you want cake.

Except it’s summer and who has the time or energy or heat capacity to use an oven?

But you still want cake.

Enter your new BFF – The CrockPot.

Yep.  Make your cake IN THE SLOWCOOKER.

CrockPotOatmealStoutCake1

There is no need to turn your house into an incinerator while taking care of  your miniature lava ball on top of the erupting volcano we call Earth just to have a tasty and relatively healthy treat.

This recipe utilizes the amazing benefits of oats (with milk-boosting powers!), lowers the glycemic index with the use of coconut palm sugar, and gives you the fun milk-boosting benefit of stout beer without actually consuming it.  Plus, after baking it for several hours in a large pot, a majority of the alcohol dissipates so you don’t have to worry about you (or your other kiddos) getting a buzz when eating it.  All of this, just by using your crockpot.

Now, to be clear, this is a dense cake.  It’s almost more of a bread. Should we call it a cake bread?  Either way, it’s satisfying and just perfectly sweet.  You can add chopped up apples or nuts if you want to give it more texture.  I prefer to top my crockpot cake with a bit of homemade whipped cream, sweetened slightly with honey.

Ingredients:

  • 3 cups oat flour (You can make your own using old fashioned oats and your food processor or blender, which is the easiest and cheapest, IMO.)
  • 1.5 cups old fashioned oats
  • 1 cup coconut palm sugar
  • 2 Tbsp tapioca flour or arrow root powder (or wheat flour but it won’t be as milk boosting)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups stout beer (like Guiness)
  • 1/3 cup oil or melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp honey (optional)

Instructions:

  1. In a large bowl, combine all dry ingredients.
  2. In a smaller bowl, combine all wet ingredients and blend thoroughly.
  3. Add wet ingredients to dry ingredients and mix until it begins to thicken.
  4. Pour batter into very well-greased or parchment paper lined crockpot. (I recommend parchment paper if you have a dark-colored crock.)
  5. Place kitchen towel over the top of the crockpot, and pull tight and flat.  Secure towel with the lid. (This will keep moisture from gathering and dripping onto your cake!)
  6. Cook on low for 3.5 hours.
  7. Once you can stick a knife into the cake and it comes out clean, it’s done!  Remove pot from heat source, and allow to cool for 30 minutes before eating.

CrockpotOatmealStoutCake2

The best way to store this is pre-cut in storage containers.  Once completely cool, you can slice it and use parchment or wax paper to separate the layers inside the container.  It’s easy to grab on the go, and you aren’t using up that valuable crockpot or counter space to store.  It refrigerates well, and also freezes well.  You can eat it in the morning with your yummy lactation tea, or as a late-night nursing snack while you cuddle your tiny newborn/thermal nuclear reactor.

What’s in your CrockPot?

Carrie

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

_________________________________

If you like this recipe, check out this Kale Waldorf Salad or Roasted Cauliflower Soup over on Our Stable Table.

_________________________________

IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields. With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.
Share

Green Goddess Lactation Smoothie

 

 

by Carrie Saum

GreenGoddessSmoothie

After all of the shakes, parfaits, cookies, cakes, and bowls of oats, you might be ready for some green.  As it turns out, this is just the thing.

For weeks, I started my day out with this tasty green smoothie.  As a working mom who also pumped exclusively, I found it difficult to make good choices for breakfast.  The convenience foods were much easier and took less effort, and on mornings when I was struggling to stay awake, (much less gather all my pump gear and my baby and my baby’s gear and leave the house before 8:00 AM), I found that too many extra steps made me crazy.

In an effort to fuel my brain, my body, and my baby, I decided to make a slight shift.  I still grabbed my convenience foods for nursing snacks, (because, holy moly, making milk makes you HANGRY!), but I started my day with this instead.

The reason why I call this smoothie the Green Goddess? Well, I felt like a goddess when I drank it.  I noticed that I moved more easily through my work day, my brain seemed to fire faster, and my milk more plentiful.  It provided a necessary punch of energy, essential vitamins, healthy fats, and amino acids.  Plus, I felt really good knowing that my baby was getting all of those fantastic nutrients, too.

This takes FIVE MINUTES to prepare and you have great morning fuel.

  • 1 Tbsp almond butter
  • 1 cup fresh spinach, tightly packed (or a pretty healthy handful if you aren’t into measuring…like me.)
  • 1 celery stalk, roughly chopped
  • 1 green apple, seeded and cored, roughly chopped
  • 1/2 cucumber, peeled and chopped
  • 2 fresh basil leaves (optional, but great for milk and taste)
  • 1 tsp (heaping) flax meal (optional, but great for milk)
  • 1/2 avocado
  • 1 cup water

Directions: Combine everything in blender or magic bullet and blend until smooth. Chill in freezer for 20 minutes or drink immediately.

Let’s keep ourselves fueled, mamas.  Feeding babies and taking care of ourselves is hard work.

Channelling The Inner Goddess,

Carrie

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.
__________________________________________________________________________

If you love this smoothie recipe, you might like this recipe for Paleo Salted Chocolate Chunk Cookies or these Grain-Free Crepes Florentine over on Our Stable Table.


IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge.
Carrie has extensive first-hand experience in vast array of medical and service fields. With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management.In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and author. She lives in Portland, Oregon with her husband and young son.

 

Share

Dark Chocolate Lactation Granola Bark

by Carrie Saum

In my house, anything I make or bake will get eaten either by family or friends.  But it is a very rare occurrence that anything I bake goes in the trash.

When my son was born, I made plenty of lactation goodies (including this lemonade and these cookies) and it was impossible to keep them to myself.  First of all, I didn’t WANT to keep them to myself because I’m a sharer by nature.  Then I couldn’t because all of the people coming in and out of our house knew about the goodies and wanted to partake.

However, that became expensive.  FAST.

I got smart about it.  I made all of the treats I could that were inexpensive.  I could buy oats in bulk for super cheap.  My mom gave me a giant jar of local honey from a farm (also very inexpensive), and the rest is history. I made little crunchy granola bars that resembled Nature’s Valley but without any added junk.

But here’s the thing. I GOT BORED. Since I needed the fuel to keep my supply up while exclusively pumping, I tried my hand at different recipes.  Because boredom is the master of invention.  I think.  No, that’s not the right quote.  But it’s the right idea.  I love trying new things, but I also have to try new things to keep the game interesting. And feeding yourself (and your baby) is always interesting.

So, when boredom struck, I struck back.  I added sunflower seed butter.  And chocolate.

Then I got a little crazy and instead of cutting them, I broke the granola into pieces that were pretty and irregular and made me feel decadent.  And every new mama needs to be made to feel decadent, right?  And maybe even a little fancy, too.  They’re also a breeze to make, and very affordable.

DarkChocolateGranolaBark

 

Ingredients for Granola Bark:

  • 1 1/4 cup rolled oats
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp  vanilla extract
  • 2 Tbsp melted butter
  • 1 Tbsp molasses (optional, but adds depth of flavor)
  • 1/4 cup sunflower seed butter or peanut butter
  • 1/4 cup honey

Ingredients for Chocolate Layer:

  1. 6 oz 90% cacao chocolate
  2. 2 Tbsp coconut oil
  3. 1 tsp vanilla extract
  4. 1 Tbsp raw honey

Directions for Granola Bark

  1. Combine all dry ingredients, and mix throughly.
  2. Combine all wet ingredients and add to dry ingredients.
  3. Spread granola mixture in a 7×12 inch parchment-lined dish.  Pack it down hard, leaving no breathing room.
  4. Bake at 350 degrees for 18-20 minutes.  Allow to cool completely in the pan.

Directions for Chocolate Layer

  1. Melt chocolate and coconut oil in your home-made double boiler
  2. Add vanilla and stevia
  3. Once melted and stirred well, pour into the pan of chilled nut butter mixture (Optional and delicious step: Spread a thin layer of peanut butter or sunbutter over the granola first, then pour your chocolate over it.)
  4. Allow to harden in the refrigerator for an hour, then break into pieces.  Store in an airtight container in the refrigerator.

For an extra milky boost you can add 2 tablespoons brewer’s yeast and/or 2 tablespoons flaxseed meal to the granola bark. Be warned that some tummies don’t respond well to the brewer’s yeast so if you or your baby tend to have sensitive stomachs, it may be best to skip it.

*Note: These do NOT keep at room temperature because of the coconut oil the chocolate layer. If you want the chocolate to keep at room temperature, consider using (sustainably and humanely harvested) palm oil instead of coconut oil.

You will be impressed with yourself when you make these.  Better yet, make these for a friend who just had a baby and she will be forever grateful.

Barking up the Lactation Tree,
Carrie

If you love this smoothie recipe, you might like this recipe for Paleo Chocolate Chip Granola or these Gluten-Free Strawberry Shortcake on Our Stable Table. 

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

_______________________

IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge.
Carrie has extensive first-hand experience in vast array of medical and service fields. With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and author. She lives in Portland, Oregon with her husband and young son and writes at OurStableTable.com.

 

 

 

Share

When Life Hands You Lemons Make Leaky Lactation Lemonade

by Carrie Saum

Life handed me a truck full of lemons a couple of years ago when my son was born. Stroke, seizures, feeding issues, severe food allergies…the list goes on. It seemed we had challenges galore.

For the last two summers, anytime the mercury rose above 85 degrees, I started feeling like I wanted to crawl out of my skin. I attributed much of that to post partum hormones and unusually hot weather, but the other part was breastfeeding and pumping. Those activities exacerbated the feelings of feeling hot and bothered and honestly, a little rage-y. Hooking up to a pump several times a day and trying to work on breastfeeding with my infant who had special needs with the heat zapping me just wasn’t working

I had to work hard to keep my supply up and not lose my mind. I looked for as many ways to cool down as possible without affecting my supply. I don’t love the heat to begin with, and when it’s close to 100 degrees, my feelings actually get hurt. Why does it have to be so hot? Why does it affect me so badly? How can I take the weather so personally when it isn’t personal even a little bit at all?

{Clearly, living in a cooler climate is better for me. Rain and 75 degree summer days rarely hurt my feelings.}

With all of these lemons, there was only one solution to my needs:

Lemonade.

Lactation lemonade, to be exact.

Lactation Lemonade

I really don’t love tea. I drink tea. I enjoy it about once a month as a soothing, calming, self-care activity. But during the summer heat, hot tea seemed unbearable. So, I took all those lemons and made lemonade and used cold milk-boosting tea instead of water. Once I mixed up a big batch of it, I was able to easily grab a glass a few times a day. I put it in my water bottle and took it with us when we ran errands. A handful of roasted sunflower seeds and a glass of lemonade was the perfect snack to keep me cool and well fuelled while running errands, working, or just doing the day-to-day duties that seem to pile up when you have small babies.

Ingredients:

  • 1 cup freshly squeezed lemon juice
  • 4 cups brewed mother’s milk tea, cooled
  • sweetener of your choice to taste (I prefer 1 teaspoon of powdered stevia to cut down on sugar, but you can choose conventional sugar, honey added to the tea when it is hot to help it dissolve, or a blend.)

Directions:

  1. In a large pitcher, combine water and tea then stir.
  2. Add sweetner slowly, stirring and tasting often. Sweeten to taste.
  3. If the lemonade is too strong, you can add a little bit of water.
  4. Refrigerate for up to one week.

I hope this summer doesn’t make me cry. But if it does, at least I’ll have some refreshing lemonade to make it better.

Loving that Lemonade,

Carrie

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.

If you like this recipe, check out this recipe for homemade Almond Joy Bars or Creamy Avocado Zoodles over on our sister site, Our Stable Table.


IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields.
With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.
Share

Strawberry Fennel Salad

by Carrie Saum

It’s springtime, which means everything is blooming, alive, and vital. My body starts craving fresh green veggies, berries, and other seasonal vegetables. One of my favorite salads for this late spring and summer?  Strawberry and fennel with baby kale and goat cheese.  Salads are fast, easy to prep and it doesn’t take much to make them a little fancy.

Getting enough green leafy veggies can also be a challenge for breastfeeding or pumping mamas, and we need those powerful plants to bring nourishment to our babes. Iron is a key component to maternal and infant health, and pregnancy and breastfeeding can take a massive toll on our iron stores. It’s important to keep that in mind as we care for our tiny people and also care for ourselves.

One key component of iron absorption that is commonly overlooked is the necessity of vitamin C. Vitamin C plays a powerful role in assimilation of iron in the body. Think about it this way: Your body produces milk, but the milk doesn’t do much without a way to move it. We use our babies mouths or breast pumps to deliver the milk to the right place so it can be utilized.   In the same way, iron needs vitamin C to deliver it to our bodies’ cells for maximum benefit.  (If you’re interested in learning more about the important role of iron and vitamin c, read this great info from the CDC.)

This salad uses plenty of fresh, iron-rich green veggies, and seasonal strawberries, which are loaded with vitamin C. The addition of fennel provides a gentle boost to your milk supply as well as slightly sweet, bright crunch with a hint of licorice flavor that makes all of the flavors pop.

FennelLactationSalad

If you’re steering clear of cheese, I suggest ripe avocado to add creaminess and healthy fat.  I also have a bottle of pomegranate balsamic vinegar that I use for things like this.  As far as berries are concerned, I tried this with blueberries because we went berry picking last summer and found ourselves with five pounds of blueberry goodness.  IT WAS AMAZING.  I regret not getting a photo of it. But strawberries are a great addition to this salad, and have enough vitamin C to help your body absorb the iron in the greens.

If you use baby kale, this salad stays fresh for 48 hours in the refrigerator, so it’s convenient to make one large salad and snack on it for a couple of days. If baby kale is too much for you or your little one, try baby spinach for a milder flavor and tender texture. It just won’t keep longer than a few hours once it’s dressed.

Ingredients:

  • 4 cups baby kale (Baby kale is more like spring greens and less like…kale.)
  • 10 fresh strawberries, sliced and halved
  • 1 small fennel bulb, sliced thin (I recommend a mandolin)
  • 3-4 oz goat cheese crumbles, or one small avocado, diced
  • small handful of microgreens (optional)
  • 1 Tbsp chia seeds (optional)
  • red wine vinegar
  • extra virgin olive oil
  • balsamic vinegar
  • Herbs d’Provenance
  • Salt and pepper

Preparation:

  1. Combine all prepped produce in a bowl.
  2. Top with goat cheese and herbs and chia seeds if you’re using them.
  3. Drizzle with olive oil and vinegars. Finish with a few shakes of salt and pepper.
  4. Let everyone know you’re a salad magician.

We don’t need to make this harder than it absolutely has to be, mamas.  Keep it simple, easy, and tasty.  The fact that it’s packed full of nutrition just makes it that much better.

It’s Not Easy Being Green,
Carrie

If you like this recipe, check out this Kale Waldorf Salad or Roasted Cauliflower Soup over on Our Stable Table.

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.
IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields. With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.

 

 

Share

Peanut Butter Chocolate Banana Lactation Smoothie

by Carrie Saum

During my 21 months of exclusive pumping, I kind of became obsessed with milk-boosting foods. There’s a fancy name for those foods, but I just call them Milk Movers.

Breakfast was and is the hardest meal for me, and after having a newborn with special needs that I pumped milk for eight times a day, breakfast became a handful of trailmix and a cup of coffee. This was not sustainable for many reasons, but not the least of which I needed MORE food, and balanced meals. My milk supply was barely adequate to begin with, so getting plenty of Milk Movers was imperative.

While I deeply desired to eat better, I had a hard time fitting in all of my responsibilities, including responsibly feeding myself. My bandwidth for anything beyond survival was pretty minimal in those days.  Adding in Milk Movers, which I definitely needed, seemed downright impossible. So, I began experimenting with foods that would be fast, nutritious, provide solid sustenance, and would not overwhelm me with too many steps.

Smoothies seemed like the best option. You basically just take a scoop of this and handful of that and put some kind of liquid in it and call it good, right? Right. I came up with a few recipes to keep handy, and tweaked them to feel like I was having an indulgent treat.  The healthy factor could just be a bonus.

My very favorite was this little gem. Full of protein, flavor, and it felt like a complete indulgence.

ChocolatePeanutButterBananaSmoothie

Ingredients:

  • 1 ripe banana, cut into small chunks and frozen solid
  • 1 cup oat milk
  • 2 Tbsp all-natural peanut butter*
  • 1 Tbsp coconut oil (optional but so good for you both!)
  • 1 Tbsp cocoa powder
  • 1 tsp ground flax seed
  • splash of vanilla extract

Directions:

  1. Put all of the ingredients into a blender and blend until smooth.
  2. Drink immediately and feel happy you are giving yourself and your baby great and delicious nutrition.

*If you can’t do peanut butter, almond butter will work just as well, and so will sunbutter. And if you are feeling really daring, you can add a handful of baby spinach and get some greens in there, too!

Also, I peeled and chopped a whole bunch of bananas once a week, then froze them in individual servings so I could easily grab them to make a smoothie. This was a total lifesaver. I didn’t have to think, I just had to blend.

All of you mamas are doing great work for your little babes. Keep it up.

Cheers to you!

*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.


If you love this smoothie recipe, you might like this recipe for Paleo Salted Chocolate Chunk Cookies or these Grain-Free Crepes Florentine over on Our Stable Table.


IMG_2895Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge.
Carrie has extensive first-hand experience in vast array of medical and service fields. With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management.In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and author. She lives in Portland, Oregon with her husband and young son.
 

 

 

 

Share