Katy’s Lactation Cookies


Are you a nursing mama looking to increase/maintain your milk supply? If you are like me, I’ve had to closely manage and fight for every ounce I can get for my little one. This has pushed me to seek out all kinds of natural ways to boost my milk supply. In my quest I tried many recipes for “lactation cookies”, or cookies containing what are called galactogogues. Galactogogues are substances known to help increase milk supply. These can include oats, ground flax, brewer’s yeast, fenugreek, and others. I can honestly say that they really DO increase supply! I can see a definite difference when I consistently incorporate these things into my diet daily.

First, a couple of the ingredients are a little unusual so here is where I find them:

Brewer’s Yeast
This is traditionally used as a nutritional supplement and can have a strong taste. This particular brand I purchased on Amazon is pretty mild-tasting and I don’t really notice it in the cookies after they are baked. It’s a pretty big jar and should last you a while:


You may be able to find it at places like Good Earth and Whole Foods, but I would imagine it will be more expensive.. You could look around and let me know what you find! ūüėČ

Ground Flax:
This is much easier to find. It is usually in smaller packages in the “natural” or “organic” section of any normal grocery store. However, I know you can find it very affordably in bulk at places like WINCO and Whole Foods.

These cookies are very fluffy and are almost muffin-like in texture. They are really quite good for you and so I don’t feel bad about eating 3-4 of them in a day. Often I will eat a couple of them for breakfast and call it good.

Katy’s Lactation Cookies:


  • 1 1/2 c. whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c.¬†apple sauce
  • 1/2 c.¬†canola oil
  • 1 c. ground flax
  • 3 heaping tablespoons brewer’s yeast
  • 1/3 c. water
  • 1 tsp cinnamon
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 1 3/4 c. oats

Optional mix-in combinations :

  • 1.5 cups white chocolate chips and 1 cup dried cranberries.
  • 1.5 cups butterscotch chips and 1 cup golden raisins.
  • 1.5 cups chocolate chips and 1 cup chopped walnuts.

Preheat the oven to 350 degrees F.

Mix flour, baking soda, cinnamon, and salt together in a bowl. ¬†In a separate bowl, mix the applesauce, oil, flax, brewer’s yeast, water, granulated sugar, brown sugar, and vanilla together until creamy. ¬†Beat in the eggs one at a time. ¬†Slowly mix in the flour mixture. Mix in oats and other mix-ins if desired.

Line baking sheets with parchment paper. Drop 1/4 cup piles onto the cookie sheet.  Bake for 12 minutes.  Yields approximately 3 dozen.


Eggplant & Tomato Mediterranean Skillet



This recipe is one of my very favorites. It is a standby in our household whenever eggplant goes on sale, which is has been $.99 each at my favorite store for the last few weeks! Yahoo! I invented this recipe myself when inundated with fresh garden tomatoes two summers ago and also had curiosity for using eggplant in new ways.

The best part of this recipe is the simplicity. Simply assemble in one skillet, cover, cook, and enjoy. ¬†Done in less than 30 minutes, start to finish. No need to babysit the darn thing, just let it do it’s magic!



– 1 medium to large eggplant

– 1 large sweet or yellow onion

– 2 medium to large tomatoes

– 1 and 1/2 cups shredded mozzarella (or cubed if you are using the delicious soft ball kind)

– Balsamic vinegar

– Olive Oil

– Salt and pepper to taste


Begin by oiling  a large lidded skillet with the olive oil.  First cut your onion in half and then slice each half so you end up with little half onion rings.  Layer the onions evenly on the bottom of the cold skillet.


Next cube up your whole eggplant in about 1/2 inch cubes. Add this layer next on top of the onion. Do not mix the two together.


Next slice the tomatoes in a similar way to the onions. Simply cut in half and then slice the tomatoes evenly so you end up with half-slices.  Layer these on top of the eggplant.


Evenly sprinkle the mozzarella cheese on top of the vegetables and sprinkle with salt and pepper (I use the pepper pretty generously.)  Next lightly and evenly drizzle a little more olive oil over the top of the whole layered skillet.  Lastly I very generously drizzle balsamic vinegar over the whole thing until it is all nicely coated and there is some puddling in the bottom of the skillet. There is no exact amount to this, just eyeball it.


Next, cover the skillet with the lid and put it on the largest element of your stove top.  Turn the element on to medium heat and LEAVE IT ALONE. The secret of this recipe is that the vegetables are layered in the skillet based on cooking time. The onions cook the most slowly, so they are on the bottom closest to the heat source, and the tomatoes are the most delicate, so they are farthest from the heat source.

Let it all cook for about 15 minutes.  You will know when it is completely done when the cheese is melty and bubbly.


I love to serve this deliciousness over orzo pasta, or my husband also loves it over plain white rice.  You could serve it over almost any grain and it would be amazing. I am sure couscous, quinoa, or any type of pasta would complement it well. Just make sure that as you are scooping the vegetables over your grain you get some of the delicious balsamic reduction sauce that forms at the bottom of the pan. Mmmmmmm!