Quick and Easy [#lactation] Breakfast Cookies

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I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.

During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for  Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.

[Lactation] Breakfast Cookies

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Ingredients vary – you can make these no matter how many browned bananas you have.

1/2 cup quick cook oatmeal per 1 banana –  I usually wait until I have 5 bananas, and 2.5 cups oats.

1/4 tsp cinnamon per banana

1/4 tsp vanilla per banana

1/2 tsp chia seeds per banana (not required)

1/2 tsp flax seed per banana (not required)

1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)

1 TBS chocolate chips per banana (omit for baby cookies)

Directions

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Preheat oven to 350. Line a cookie sheet with parchment paper.

Mash bananas and add all other ingredients. Mix well.

Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.

Enjoy!

What is your favorite way to use browning bananas?

Chipotle White Bean Tuna Melts

Hey look at this, I’m actually posting a recipe. First time in over two months, woops.

The end of the school year was frantic, as I packed up my classroom to move to a temporary building for 18 months,

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ran my first post-baby race,

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and G decided she was no longer a 3 naps a day baby and settled on one 45-minute chunk instead. And she thought 5:45 a.m. was a swell wake up time. #passthewine

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But after a weekend trip, and grandparents visiting, we tackled sleep training for a second time and #knockonwood it’s worked. We’ve had a week solid of only 1 wake up per night, and a 2-3 hour nap during the day. Hallelujah!

All this free time has resulted in a somewhat cleaner house, and the ability to be creative in the kitchen. Last week I made  this roasted corn pasta salad, and wound up with some leftover pureed chipotle peppers. Rather than freezing it, and then losing it in the freezer, I decided to incorporate it into my meal plan for the week. Last night I whipped up some rather tasty, and super easy, tuna melts.

Chipotle White Bean Tuna Melts

chipotle tuna melt

Serves 2

Ingredients

1 can albacore tuna, drained

1/2 cup white beans, mashed

1/2 bunch cilantro, chopped

2 TBS mayonaise

1 shallot, minced

2 garlic cloves, minced

1 TBS lemon juice

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp salt

2 tsp chipotle in adobo sauce puree

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1/2 cup cheddar cheese, shredded

1 tomato, sliced

1/2 avocado, sliced

1 ciabatta bun, sliced in half

Directions

Pre-heat oven to 350, with sliced ciabatta bun inside to toast slightly.

In a large bowl, mash white beans. Add tuna (flake with a fork), cilantro, mayo, garlic, shallot, lemon juice, paprika, cumin, salt, and chipotle puree. Blend well.

Top each half of ciabatta with half the white bean/tuna mixture. Bake for 10 minutes. Add sliced tomatoes and cheese, bake another 5-10 minutes (depending on how melty you like your cheese). Serve with sliced avocado.

Enjoy! I am hoping to post at least one recipe, one munchkin meal post, and one life post per week. Maybe I’ll get back to every day posting…but I doubt it!

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