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30 Minutes or Less

Nourishing Green Lactation Smoothie

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close-up image of a nourishing green lactation smoothie with a metal straw.

Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.

lactation smoothie being poured into a glass.

As a first-time breastfeeding mom, I’m always looking for ways to increase my milk supply. And after lots and lots of research, I found the best way to increase my supply was through food. Aside from simply making sure I’m eating enough foods, there are certain foods that can actually boost milk production! So I took as many of those foods as possible (oats, greens, flaxseeds, brewer’s yeast) and added them to this lactation smoothie in a way that actually tastes good.

Nourishing green lactation smoothie with a metal straw.

What You’ll Need to Make a Nourishing Green Lactation Smoothie

Banana – A whole frozen banana makes this smoothie ultra-creamy, and gives it just a hint of natural sweetness. If you don’t like banana, you can use 1 cup of frozen mango instead!

Spinach – Dark leafy greens, such as spinach, are a great source of iron and calcium, which are essential for boosting your milk supply. Fresh spinach will have the most nutrients, but if you don’t have any, frozen spinach will also do the trick.

Oats – Look up any lactation recipe, and it’ll likely have oats in it. Oats are a go-to ingredient for increasing breast milk production. This is because oats are high in iron, and act as a complex carbohydrate – two vital components to a lactating mama’s diet!

Almond Butter – I add a healthy fat to all my smoothie recipes, which helps slow down the body’s digestion rate of the fruit, allowing us to absorb as many nutrients and hold onto as much protein as possible. Almond butter is a delicious healthy fat option in this lactation smoothie! Though feel free to use any nut butter you’d like – peanut, cashew, pecan, etc.

Brewer’s Yeast – Another lactation essential is brewer’s yeast! Brewer’s yeast is a known glactagogue, and thought by many to help increase milk supply. It’s totally flavorless, and a great addition to this smoothie recipe. Here’s a link to the brewer’s yeast I’ve been using and loving!

Overhead image of a nourishing green lactation smoothie with oats and spinach on the side.

Optional Add-Ins

Give your nourishing green lactation smoothie a boost with any of the following…

  • Chia Seeds – more healthy fats, omega-3s, and fiber.
  • Hemp Seeds – extra protein, healthy fats, omega-3s, and omega-6s.
  • Protein Powder – I love this Aloha Vanilla Protein Powder!
  • Honey – for an extra bit of sweetness.
  • Frozen Cauliflower – because why not?! more veggies!
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Nourishing Green Lactation Smoothie

Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • small handful fresh spinach
  • 2 tablespoons oats
  • 1 tablespoon almond butter
  • 1 tablespoon brewer’s yeast
  • 1 teaspoon ground flaxseed
  • 1 scoop vanilla protein powder, optional
  • 1 cup water or milk, I used unsweetened almond milk

Instructions

  • Add all ingredients to a blender and blend until smooth.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Spinach Artichoke Hummus

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close-up image of spinach artichoke hummus with artichoke hearts on top.

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

overhead image of spinach artichoke hummus with pita, cucumber, and white wine on the side.

What You’ll Need to Make Spinach Artichoke Hummus

Chickpeas – I used canned chickpeas, but feel free to soak and boil your own for this recipe. However, canned chickpeas makes things extra easy on you (which I highly recommend!).

Tahini – Every good hummus recipe has tahini! Never heard of tahini? It’s just ground sesame seeds. It’s also super easy to find at most grocery stores, typically located in the ethnic food aisle. This is the tahini brand I use and love in this spinach artichoke hummus!

Baby Spinach – Use fresh, not frozen spinach in this healthy snack recipe! Lucky for us, fresh spinach is loaded with good-for-you vitamins and minerals.

Canned Artichoke Hearts – Either whole or quartered canned artichoke hearts will work. I used these Cento artichoke hearts, and they were delicious. Also, if you have any leftover artichoke hearts, they make a great addition to salads and charcuterie boards!

pita being dipped into spinach artichoke hummus.

Tips and Tricks

  • Once you add the spinach and artichokes, pulse the hummus only a few times. Too much pulsing will completely puree the spinach and artichokes. Instead, to achieve that finely chopped texture you get in a spinach artichoke dip, give your food processor just a few quick pulses.
  • Taste the hummus after the first step! This is the best time to adjust/add any seasonings you’d like. For an extra tangy hummus, add in a bit more lemon juice. Or, for a super garlicky hummus, add in another clove or two of garlic.
  • This spinach artichoke hummus dip will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy it all week long with pita, pita chips, fresh veggies, or simply by the spoonful!
overhead image of spinach artichoke hummus with pita on the side.

This Recipe Is…

close-up image of spinach artichoke hummus with artichoke hearts on top.
5 from 2 votes

Spinach Artichoke Hummus

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups

Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, peeled
  • 1/2 teaspoon cumin
  • salt, to taste
  • 1 cup baby spinach
  • 1/2 cup canned artichoke hearts, drained

Instructions

  • Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until completely smooth.
  • Add in baby spinach and artichoke heart, pule 5-6 times until spinach and artichokes are finely chopped, then serve.

Nutrition

Calories: 300kcal
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30 Minutes or Less

2-Ingredient Pineapple Ice Cream

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overhead image of pineapple ice cream in a loaf pan

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2 from 8 votes

2-Ingredient Pineapple Ice Cream

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags
  • 1/4-1/2 cup coconut milk

Instructions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

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Chickpea Cookie Dough

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup nut or seed butter, I used almond butter
  • 1/4 cup almond flour, see Notes for nut-free option
  • 3 tablespoons maple syrup
  • 1 tablespoon non-dairy milk, unsweetened
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup chocolate chips

Instructions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Berry Breakfast Crisp (for one!)

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    close-up image of berry breakfast crisp.

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

    overhead image of berry breakfast crisp with coconut yogurt on top.

    What You’ll Need To Make Berry Breakfast Crisp

    Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

    Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

    Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

    Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

    close-up image of berry breakfast crisp with coconut yogurt on top.

    Tips and Tricks

    • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
    • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
    • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

    Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

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    Berry Breakfast Crisp (for one!)

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings

    Ingredients

    For the berries:

    • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
    • 1 teaspoon maple syrup
    • 1/4 teaspoon vanilla extract

    For the crumble:

    • 1/4 cup rolled oats
    • 2 tablespoons almond flour or meal
    • pinch of salt
    • 1 tablespoon coconut oil, solid
    • 1 tablespoon maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
    • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
    • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

    Video

    Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

    • Nutrition

    Calories: 300kcal

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