Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
1 onion, diced
3 tbsp coconut oil
1/8 tsp sea salt
1/4 tsp pepper
1/2 tsp  nutmeg
2 C water
1/4 tsp cinnamon
1/8 tsp allspice
1/4 tsp poultry seasoning
1 C whipping cream


1. Preheat oven to 400
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet
3. Bake for 60 minutes
4. Put roasted squash and onions in a blender or food processor
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,
6. Add whipping cream and continue to blend
7. Add additional water to desired consistency
8. Serve hot

Thank you Kelsie Wens for the inspiration on this!

Black Bean Brownies

15oz can black beans, rinsed
1/2 C quick oats
2 tbsp cocoa powder
1/2 C hazelnuts or almonds
1/4 tsp salt
2 tbsp vanilla
1/2 tsp baking powder
4 tbsp ground flax seed
11.5oz dark chocolate chips
1/4 C Coconut oil
1/3 C honey

1. Preheat oven to 350
2. Melt coconut oil in a liquid measuring cup and pour into food processor
3. Add honey to liquid measuring cup and pour into food processor
4. Place all other ingredients in the food processor and blend until smooth
5. Pour into a greased 8x8 baking sheet
6. Bake for 16-18 minutes
7. Let cool completely before cutting and serving

Recipe from Lindsay Ludwig

Oatmeal Chocolate Chip Lactation Cookies

1 C butter
1 C brown sugar
1 C sugar
1 1/2 tsp vanilla
1 egg
3 tbsp water
5 tbsp ground flaxseed
3 tbsp ground brewers yeast
3C rolled oats
2 C flour
10 oz dark chocolate chips






1. Cream butter and sugars together
2. Place oats, flour and brewers yeast in the food processor and process until fine ground
3. Add eggs, flaxseed and water to butter and sugar mixture
4. Slowly add dry ingredients
5. Fold in chocolate chips
6. Place spoonfuls (I use a mini cupcake scoop) of dough on cookie sheet covered in parchment or silpat
7. Bake at 375 for 10 min
8. Remove from cookie sheet immediately and place on cooling rack

***Makes about 55 cookies!!!

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

French Toast Casserole

1 French bread loaf, cubed
8 eggs
3 C milk
1/4 C sugar
2t cinnamon
3t vanilla
1 1/3C brown sugar
1C pecans, chopped
1/2C butter

1. Combine eggs, milk, sugar, vanilla, 1t cinnamon in a mixing bowl and set aside.
2. Place cubed French bread in a greased 8x8 pan.
3. Pour milk and egg mixture over bread and stir well to combine.
4. If you can, refrigerate overnight.
5. When you are ready to eat, combine brown sugar, butter, pecans and remaining cinnamon until it resembles a sand like mixture and cover the top of the casserole.
6. Bake uncovered at 350 for 60 minutes. Let stand for 5 before serving.

To freeze:
1. Follow steps 1-5
2. Cover and freeze
3. Defrost completely in fridge
4. Bake uncovered at 350 for 60 minutes

Thai Peanut Chicken

1 1/2 lbs boneless skinless chicken thigh

3/4 C coconut milk

1/2 C orange juice

1/2  C peanut butter

1/8 C orange marmalade

1 T soy sauce

1 T teriyaki sauce

1 T hoisin sauce

1 T toasted sesame seed oil

1 C uncooked rice

½ C crushed peanuts

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in the crock pot and cook on low for 4-5 hours.

2.       Cook the rice according to instructions

3.       Remove chicken from crock pot, shred and add back to sauce

4.       Serve over rice and top with crushed peanuts

To Freeze:

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in a freezer bag and freeze

2. To cook, defrost and place in crock pot and cook on low for 4-5 hours

3.       Cook the rice according to instructions

4.       Remove chicken from crock pot, shred and add back to sauce

5.       Serve over rice and top with crushed peanuts

Tortilla Pizzas

4 burrito size tortillas
8 tbsp tomato basil or garlic alfredo pizza sauce
2 C shredded mozzarella
Dash of italian seasoning
Any desired topping, pepperoni, zucchini, peppers, roasted garlic, onions, mushrooms, etc










1. Preheat oven broiler to 400
2. Crisp tortillas one at a time in a pan on the stove
3. Remove tortilla and place on cookie sheet
4. Spread 2 tbsp of sauce on each tortilla
5. Place desired toppings on top of sauce
6. Cover with 1/2 C Cheese
7. Sprinkle a dash of italian seasoning
8. Place under the broiler until cheese is melted and brown

Cheesy Chicken and Rice

2 chicken breasts

1 onion minced

1 can cream of mushroom or cream of chicken soup

3 C cooked rice of your choice

1 C shredded cheddar cheese

2 C corn

½ tsp poultry seasoning

½ tbsp onion powder

½ tbsp garlic powder

1.       Place chicken, onion and cream soup in the crock pot

2.       Cook on Low for 7-8 hours or High for 3-4 hours

3.       30 min. before it is done, remove chicken breast and shred

4.       Add chicken back in then, add rice, cheese, corn and seasoning for the last 30 min.

5.       Stir well to combine

To freeze:

1. Place chicken, onion and cream soup in a freezer safe bag and freeze

2. Place rice, cheese, corn and seasonings in a freezer bag and freeze

3. Let defrost completely 

4.  Place chicken, onion and cream soup in the crock pot

5. Cook on Low for 7-8 hours or High for 3-4 hours

6. 30 min. before it is done, remove chicken breast and shred

7. Add chicken back in then, add rice, cheese, corn and seasoning  for the last 30 min.

8. Stir well to combine