6 breastfeeding-friendly, guilt-free snacks to try this week!

Apple Slices w/ Peanut Butter + Chocolate

This one’s easy: Cut up those apple slices and drizzle on some melted peanut butter and dark chocolate to curb those sweet tooth cravings! 

Chocolate Mug Cake

You’ll need:

• 1 scoop chocolate Shakeology protein powder (or a protein powder of your choice)

• 1 egg

• 3 Tbsp almond milk

• 1/4 tsp baking powder

• Dark chocolate chips

• Optional: 1 tsp peanut butter

Here’s what you do… It’s very complicated… you ready for this?

1. Mix all of the ingredients together in a mug

2. Microwave for 60-90 seconds

3. Optional: Add 1 tsp of peanut butter on top

4. Enjoy!
   
   
   

Boost-Your-Milk-Supply Peanut Butter Cups!

You'll need:

• ¾ cup peanut butter (or nut butter of choice)

• 1½ cups rolled oats

• 1 cup puffed rice (rice crispy cereal works just fine, too)

• 1/3 cup raw honey (or pure maple syrup)

• Melted dark chocolate

• Flakey sea salt

Here’s what you do:

1. In a bowl, combine peanut butter, oats, puffed rice and honey until well-combined.

2. Scoop the mixture into a muffin pan.

3. Flatten each mixture with a spoon.

4. Drizzle melted chocolate on top of each mixture.

5. Sprinkle with flakey sea salt.

6. Freeze for 15 minutes.

7. Remove from freezer, pop them out with a butter knife and enjoy! This makes 12 chocolate peanut butter cups!

   Confession: I store ours in a freezer-safe container to keep me from finishing them off in one day.

Nutter Butter Cookies

You’ll need:

• 1 cup almond flour

• 1/3 cup maple syrup

• 1/3 cup all natural peanut butter

What you’ll do:

1. Combine all ingredients

2. Bake at 350oF for 10 minutes

3. Let cool.

4. Once cool, add peanut butter to center and form your sandwich

5. Enjoy!
   
   
   

High protein Chocolate Muffins

What to do:

1. Preheat oven to 350oF

2. Spray muffin pan with oil and set aside

3. In a mixing bowl, whisk together 2 scoops of chocolate vegan Shakeology, 3/4 cup almond flour, 1 1/2 tsp baking powder, 1/2 tsp salt

4. In a separate mixing bowl, whisk together 3 large eggs, 1/2 cup unsweetened almond milk, 2 tbsp coconut oil, 1/2 tbsp vanilla extract.

5. Add dry mixture to wet and stir until well combined.

6. Fold in 1/2 cup chocolate chips

7. Evenly divide batter among 10 muffin cups

8. Bake for 20 minutes, or until toothpick inserted in center comes out clean

9. Transfer muffins to a cooling rack.

10. Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month!
    
    
    

Beach Bars

What to do: Get yourself some Beach Bars and keep on hand for anytime you need a healthy, incredibly delicious snack!

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