The All New "So Yummy Mommy Series"!


It has been hard keeping this project on the DL, but I couldn't wait any longer. The So Yummy Mommy series is officially here!! I've partnered with my good friend, Sabrina, who is a Registered Holistic Nutritionist and also a mama of two! Throughout my pregnancy with Noa, she was my go-to for all things nutrition and so what better person to team up with to bring you THE SO YUMMY MOMMY SERIES!

We are going to be sharing with you healthy recipes that will hopefully make your life easier and also recipes that the entire fam can enjoy! From overnight oats to kid-approved granola bars, we will make sure to give you the goods. 

I'm so excited about this series because I'll be learning a lot with you guys as well, I wanted to kick off this series with a recipe that is so relevant to the stage I'm in. As a breast-feeding mama and with a baby who is on a bottle strike, I needed to keep my supply high! Sabrina taught me how to make these incredibly delicious lactation cookies and I'm officially obsessed ... so we had to share this recipe with you! 



2 cups old fashioned oats - ground into flour 

4 tablespoons ground flax seeds

1/2 cup water

6 tablespoons coconut oil

1/2- 1 cup coconut sugar 

1/4 cup debittered brewers yeast 

1 teaspoon vanilla

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup old fashioned oats

2/3 cup dark chocolate chips (optional)


  • Preheat the oven to 350F

  • Pour the 2 cups of oats into a blender and blend into flour. (Feel free to purchase or use oat flour- to remove this step)

  • In a large bowl combine the ground flax seeds with the water, and stir well to mix

  • Stir in the melted coconut oil, coconut sugar (optional for sweetness), debittered brewer’s yeast, vanilla, baking soda, and salt, mix until well combined

  • A little at a time stir in the oat flour until dough is formed, then add in the 1/2 cup of oats and dark chocolate chips

  • On a lined baking sheet, spoon out a tablespoon of dough. I use a cookie scoop. Optional - use your fingers to flatten the cookies or keep them round

  • Bake for 10-12 minutes, until the cookies are lightly golden around the edges.


Sabrina and I baked them for 10 minutes for crisp edges, but nice and soft in the centre. The longer you bake them, the firmer they get. Pick your preference, but you're guaranteed delicious cookies either way. Let the cookies cool on the baking sheet and then transfer them to a wire rack to cool completely. Enjoy!


Before you run to your kitchen, I wanted to quickly share the overall benefits of these cookies. Okay, so besides lifting my mood because they are so darn scrumptious, these little bite-sized goodies contain whole oats and brewers yeast, which is known to boost nutrients and milk supply. The brewers yeast contains iron, protein, B vitamins, chromium,  and selenium and oats are a great source of iron and fibre! I started incorporating them into my diet and I truly did feel a difference. I was impressed! These are seriously the best-kept secret for breastfeeding mamas. Try them yourself and let me know what you think!