Turkey Mushroom Meatloaf

August 15th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

1.5 lbs Ground Turkey
8oz. Mushrooms, trimmed and finely chopped
1 sweet onion, chopped
2 garlic cloves, minced
1 Tbsp Avocado Oil
1 tsp sea salt, divided
1 Tbsp Worcestershire sauce
7 Tbsp organic ketchup, divided
1 Tbsp dried parsley
1 Cup whole wheat Panko breadcrumbs
2 large eggs, lightly beaten
1/3 cup unsweetened almond milk

DIRECTIONS:

Heat oven to 400 degrees F. Grease a baking sheet with cooking spray (or 9-inch by 13-inch baking pan) lined with parchment paper.

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.

Meanwhile, combine the breadcrumbs and milk in a small bowl.

Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper.

Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top and sprinkle with parsley. Bake for 50 min. Enjoy!

*recipe originated from Inspired Taste.

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Blueberry Lemon Yogurt Muffins

August 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)


INGREDIENTS:
2 Cups White Whole Wheat Flour + 1 Tbsp for coating blueberries
Zest of 1 lemon
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup unsweetened applesauce
1 tsp Vanilla extract
1 cup yogurt (any fat% will do except fat free) or sour cream
2-1/4 cups fresh blueberries

CRUMB TOPPING (optional):
1 cup white whole wheat flour
2/3 cup evaporated cane sugar
1/4 cup coconut oil melted
1 tsp cinnamon

DIRECTIONS:

1. Heat oven to 400F.
2 To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3 For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4 In another bowl whisk together eggs and sugar until combined. Add in applesauce,yogurt or sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix or Muffins will come out tough.
5 In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6 Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.

Makes about 16 muffins

With crumb topping:


Without crumb topping:

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Healthy Lactation Brownies (No Oil, Butter or Eggs)

August 15th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

2 cups white whole wheat flour
1/2 cup unsweetened cacao or cocoa powder
1-1/4 cup evaporated cane sugar (if you like your brownies a little sweeter, add an additional 1/4 cup)
2 Tbsp Flaxseed Meal
5 Tbsp Brewer's Yeast (I bought mine from Amazon)
1 -1/2 teaspoons baking soda
1/4 teaspoon of salt
1 -1/2 teaspoon vanilla extract
1/2 cup applesauce
2-3 Tbsp Water
2 cups finely shredded zucchini (about 2 medium)*
1/2 cup dark chocolate chunks (optional)

*Note: If you have picky children that will not eat these if they see any green specs from the zucchini; peel the zucchini, and purée them instead of shredding them. Guaranteed to fool the most pickiest person.

DIRECTIONS:

Heat oven to 350F. Grease 2 8×8 baking pans with cooking spray if you're looking for thick brownies or a 9×13 if looking for regular brownies. I used coconut oil cooking spray. In a large mixing bowl combine all dry ingredients. Then add wet ingredients and stir until just combined. Mix in chocolate chunks. Do not over mix or it will result in tough Brownies. Pour into baking pan and spread evenly with spatula. Sprinkle just a few more chocolate chunks on top. If using 8×8 pan size. Bake for 35-40 min. If using 9×13, bake 25-30 min or until tester comes out clean when poked in the center of the brownies.

Lactation Brownies are healthy for everyone regardless if breastfeeding or not. After consuming one piece about 7 hours before pumping, I noticed a 1.5 ounce increase in milk production.

Makes 32 servings.

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