Boobie Food Love

   Interesting and catchy title....and now that I have your attention, I will be talking about, you guessed it, breastfeeding. And now that I have weeded down the crowd a little bit more, I'm going to go a bit further and talk about breastfeeding and hashimoto's thyroiditis or any autoimmune condition for that matter.

Breastfeeding in our hammock

   When we started this rainbow journey, I was certainly afraid I might not be able to keep an ample milk supply for our Finn. I've worked for two years to tame my new-to-my-knowledge  friend Hashimoto's and thyroidism.  My new menu doesn't lend itself to a lot of fatty foods. I'm gluten free and proud of it! It was such a hard road to get clean from gluten....very depressing, very difficult, very much like a drug addict. Gluten is a protein found in wheat, rye, and barley and in some products.
   When my milk came in and became established after a few days of Finn's arrival, I checked my milk by pumping some and letting it sit and separate. This shows you how much fat content is in your breastmilk. I periodically check the content of my milk to ensure Finn is getting enough fat in her meals. It comforts me to see the consistency of the food my body produces for our baby.
   I've started taking sunflower lecithin to add healthy fats to my milk and it helps me produce more. I used to drink fennel tea once a week or so but my fat content wasn't improving. I was making more milk, but it was more like skim milk.  Sunflower lecithin is a type of phospholipid abundant in sunflower seeds. This fatty substance is obtained by dehydrating a sunflower seed and separating it into three parts: the oil, gum, and other solids. Lecithin comes from the gum byproduct of this mechanical process. It works for me within an hour and I've come to enjoy it in some of my snack I eat for healthy breastfeeding.
   Which brings me to these wonderful brekky treats that my whole family enjoys!

Gluten Free Monster Brekky Bars

Ingredients:
3 cups gluten free old fashioned oats
1 egg
1 cup raw sugar
3 tbsp. molasses
1 tsp baking soda
2 1/2 cups peanut butter
1 tsp vanilla extract (I make my own)
1/2 cup  sunflower lecithin
1 cup carob bits or chocolate chips
2 cups mini m&ms if you desire and I really do

Preheat oven to 350 degrees F. Spray your cooking dish with coconut oil.

In a large bowl, blend  molasses, lecithin and sugar. Beat in peanut butter, egg, and vanilla. Mix until light and fluffy. I did this by hand. Add the oats and baking soda and stir well. Stir in the chocolate goodies.

Pour into the prepared pan and spread into an even layer. Bake 30-40 minutes until puffed, golden brown and mostly set in the center. Do not cook until it is all the way set or the bars will be dry. Cool completely in the pan and then cut into bars and serve. Bars may be stored in an airtight container at room temperature for up to five days. I like to keep mine in a cool place.

This yummy bar ensures I get plenty of antioxidants, vitamins and minerals  for my diet. The oats are a super food for breastfeeding moms. Rolled Oats consist of magnesium, zinc, fiber, phosphorus, selenium, and manganese. Oats are also packed with Vitamin E, flavonoids, carotenoids, and polyphenols. So ENJOY gluten free guilt free! I like to package mine separately and we all grab them on the go...especially handy to keep in the diaper bag for a snack for mom!

Her favored position at all times - even while napping :)🍯

Blessings and happy milk making!