Recipes

Mozzarella Cheese Bombs From Scratch

May 26, 2016
Course
Serves 12
Equipment
Baking Sheet
Small Bowl
Medium Bowl
Large Bowl
Prep time
20m
Cook Time
8m

I’ve been wanting to make cheese bombs for a while. I’ll be honest, I’m addicted to cheese and all things dairy. I started looking on Pinterest to find recipes, but every single one I came across called for frozen biscuit dough. I really wanted a recipe where I could make all the components from scratch, but after scouring, I was unable to find any.

I decided I would make my own recipe by adapting a bread recipe I already had – which I had in turn adapted from a pizza crust recipe. They turned out amazing, and when I calculated the calories, it was far fewer than I had expected for something so satisfying! Try them for yourself and let me know how you like them!

Strawberry Banana Lactation Smoothie

May 24, 2016
Serves 3
Equipment
Blender or Food Processor
Prep time
10m

You’ve probably heard to eat healthy and to keep up your protein intake while nursing, but you may not have heard about galactagogues. A galactagogue is a food that helps your body to produce more milk. My favorites are almonds and oatmeal, but there are whole lists if you search online.

Also online are a myriad of recipes that combine these foods into easy-to-consume treats that pack a real punch. These include lactation cookies and lactation smoothies. I threw together my own smoothie recipe, and I always see results the very next day. It doesn’t hurt that it’s absolutely delicious too!

Watermelon Thyme Juice & Sorbet

May 24, 2016
Serves 6
Equipment
Large Pot
Strainer
Potato Masher
Prep time
5m
Cook Time
15m

After our first party in the new homestead, we ended up with more food than we knew what to do with. This included two full watermelons. I am a big fan of the fruit, but there was no way I could eat both by the time they started going bad, so I would either have to find a way to preserve one, or let it go to waste. I wasn’t going to allow the latter to happen.

I looked online, but most watermelon jams use the rind whites, rather than the red meat of the melon. I decided I would take some of the techniques shown and create my own experimental recipe. I think it turned out incredibly well. This recipe actually produces two byproducts. The first is a sweet, refreshing juice with a bit of zing to it. The other is a sorbet. Feel free to adapt this recipe as you see fit, and let me know how yours turns out!