Lactation Cookies

by Cindy Yanasha Angulo in , , , ,


 🤱🏻Breastfeeding Mama!! This one’s for you. I have tried a few lactation cookie recipes and they are typically packed with sugar or take a while to make, sometimes using equipment that you need to pull out of the pantry. Who has time for that?! Not this gal. So I came up with this recipe and it took me 35 mins total, including prep, cooking and cooling. It has only 1/4 cup of brown sugar which you can substitute with any sweetener you prefer. TIP: don’t omit the brewers yeast, oats or flax seed, that’s what helps with increasing or maintaining healthy milk supply. 🥛🍼🍪

P.S.🤰🏻Pregnant Mamas, whip up a batch and freeze them for post-partum if you plan to breastfeed. You’ll thank me later! 😬

P.P.S. Yes, your husband can enjoy them too. No, he won’t start to lactate 😂

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 Time: 30 minutes

Ingredients

  • 2 cups oats  
  • 1 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 4 tablespoons brewers yeast (I used Oat Mama) 
  • 2 tablespoons ground flaxseed  
  • 2 tablespoons apple sauce (or 2 eggs) 
  •  1 teaspoon sea salt 
  • 1 cup coconut oil (solid)  
  • 1 cup dark chocolate chunks or chocolate chips of your choosing  
  • 1 teaspoon vanilla extract  

Recipe

  1.  Mix all of the dry ingredients in a bowl (except for the chocolate chunks)
  2. Mix the applesauce & coconut oil together with the vanilla extract.  
  3. Combine the wet & dry ingredients. 
  4. Add in the chocolate chips or chunks.  
  5. Form cookie shape & bake on 350 for 10-12 minutes. 
  6. Sprinkle additional sea salt on top if desired.
  7. Enjoy warm :)  
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Spatchcock Chicken

by Cindy Yanasha Angulo in , , , , ,


Ok so here’s the deal with this one: you can cook a whole chicken, incredibly juicy & tender, in 45 minutes. Whole chicken. On a weeknight. Yep! You’ll even have time for seconds. 

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Time: 1 hour 

Ingredients:  

  • 1 whole chicken, about 6lbs  
  • 2 tablespoons softened (not melted!) butter  
  • 1-2 teaspoons salt  
  • herbs of your choice, I used sage, thyme & rosemary  
  • lemon slices (about 6) 
  • veggies for roasting (optional)  

Recipe: 

  1. Wash the whole chicken, remove the gibblets & pat dry with a paper towel.  
  2. Lay the chicken out on a cutting board so that the backbone is facing up. 
  3. Starting at the tailbone, use kitchen sheers to cut along one side of the backbone first, all the way to the top of the neck. Repeat on the other side.  
  4. Pull out the back bone, you can make an extremely flavorful stock with this! Or just discard. 
  5. Turn the chicken over so the belly side is up.  
  6. Press your palms on the chest of the chicken & press down hard. The chicken should flatten slightly.  
  7. Use the kitchen sheers to cut off the tips of the wings. The wing tips cook faster & will burn if you leave them on. 
  8. Mix the butter with the herbs & salt.  
  9. Lift up the skin and slide your hand in there to make room for the lemon slices. Then, slide in a lemon slice with a little of the seasoned butter under the skin for the breasts and thighs.  Rub any leftover lemon around the skin on the outside of the chicken. Same with any extra butter. 
  10. Use a large cast iron pan (or roasting pan if you don’t have a cast iron).  Lay your chicken in the pan with the belly side up.  Sprinkle with sea salt. 
  11. Place the chicken in a preheated oven at 450 for 30-40 minutes.  Make sure the internal temp of the chicken is at 165 degrees before you eat it!  
  12. If you’re adding in vegetables, keep an eye on the timing. Add them when the chicken has already cooked for 15-20 minutes, depending on what veggies you’re using/how long they take to roast.  
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Bourbon Maple Pecan Brownie Cake

by Cindy Yanasha Angulo in , , , ,


Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous. 

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Time: 1 hour

Ingredients:

  • 1 box brownie mix (I used Ghirardelli dark chocolate)
  • 1/4 cup olive oil 
  • 1/3 cup vegetable oil
  • 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite)
  • 1/2 cup confectioners sugar 
  • 1 teaspoon maple syrup
  • 1 teaspoon cinnamon
  • 2 splashes of water
  • 1/4 cup crushed pecans

Recipe:

  1. In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!) 
  2. Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick. 
  3. While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like. 
  4. Once you stir in the pecans, the mixture will become closer to a spread than an icing.
  5. After the brownie cake bakes & cools, run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing! 
  6. Spread the pecan mixture on top of the brownie cake evenly.
  7. Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! Tip: I mixed it in a measuring cup so there's a spout for pouring)
  8. Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top. 
  9. Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy!

Quick Kimchi

by Cindy Yanasha Angulo in , , , , , , , ,


I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  

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 Time: 20 mins

Ingredients:  

  • 1/2 head of cabbage, chopped 
  • 1/4 cup water
  • 1 teaspoon salt  
  • 1 teaspon sugar
  • 1 teaspoon fresh chopped ginger  
  • 1 teaspoon sesame oil  
  • 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
  • 2 tablespoons white vinegar  
  • 1 teaspoon minced garlic

Recipe:  

  1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
  2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
  3. Add all of the remaining ingredients to the cabbage & mix to combine.
  4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!  
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Summer Squash Boats

by Cindy Yanasha Angulo in , , , , , , , ,


Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless!  Go crazy. 

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Time: 30 minutes

Ingredients:  

  • 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
  • olive oil for drizzling  
  • salt & pepper to taste
  • half a bag of large shrimp, peeled & deveined  
  • 2 medium sized limes
  • 3-4 slices of habanero, seeds removed  
  • 1 tablespoon vegetable oil  

Recipe

  1. Cut the squash in half longways. 
  2. Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!) 
  3. Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.  
  4. Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.  
  5. While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.  
  6. Add salt & pepper to taste, then turn off the heat.  
  7. Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.  
  8. Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.   
  9. Remove the squash boats from the grill mats & serve on a platter. Enjoy!  
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Fast Homemade Bread

by Cindy Yanasha Angulo in , , , , , , ,


This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!

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Time: 1 hour  

Ingredients:  

  • 2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)  
  • 1 packet fast acting yeast  
  • 1 cup warm water
  • 1 tablespoon sugar  
  • 1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)  
  • 1.5 teaspoons salt  
  • 1/2 cup extra virgin olive oil  
  • Additional warm water if needed for the dough  

Recipe:  

  1. Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast. 
  2. Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes.  Yeast will be bubbly when you take it out.  
  3. Preheat oven to 350 degrees.
  4. In a large basin, mix the flour, seasoning, & salt together.   
  5. Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.  
  6. Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.  
  7. Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in. 
  8. Use a sharp knife to make 3 small slits on top of the loaf.  
  9. Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!   
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Stuffed Mushrooms

by Cindy Yanasha Angulo in , , , , ,


What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

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Time: 30 minutes  

Ingredients:  

  • 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated parmesan cheese  
  • 8-10 green olives  
  • 1/4 cup bread crumbs  
  • 1 teaspoon minced fresh sage  
  • 1-2 teaspoons smoked paprika  
  • 1-2 tablespoons diced jalapeño

Recipe:  

  1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
  2. Pull out the stems & dice them, set them aside in a bowl.
  3. Dice the olives & add them to the bowl with the mushroom stems.  
  4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
  5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
  6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
  7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

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Oat Apple Pie

by Cindy Yanasha Angulo in , , , ,


Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime. 

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Time: 1.5 hours

Ingredients:

  • 2 large apples, sliced thin (I used a mandolin)
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 2 teaspoons sea salt
  • 2 cups oats
  • 1/2 cup coconut oil 
  • 1 tablespoon agave nectar
  • 1/4 warm water if needed for the crust

Recipe:

  1. Grind the oats to a flour in a food processor.
  2. Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, the coconut oil, agave, & water if needed. Pulse until a dough forms. 
  3. Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick.
  4. Transfer the crust to a pan & press the edges down so it keeps its shape.
  5. Bake the crust on 425 for about 15 mins.
  6. While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. Lower the heat to 375.
  7. Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden.
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Roasted Duck

by Cindy Yanasha Angulo in , ,


Here we have a 5 ingredient dinner that you can basically forget about after throwing it in the oven! I usually love duck when it's curried but this roast is so crispy, tender, and flavorful. The best part: it tastes like a lot of work but it is so easy.

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Time: 2 hours

Ingredients:

  • 1 whole 5 lb duck, cleaned, skin on
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons smoked paprika
  • 4 tablespoons melted unsalted butter

Recipe

  1. Wash the duck with cold water (and lemon juice if you like).
  2. Preheat the oven to 375.
  3. Pat it dry with a paper towel.
  4. Sprinkle the salt, pepper & paprika on each side, rubbing it into the skin. 
  5. Place it chest-side up in a 9x13 Pyrex on top of a rack if you have it (so the fat drips off the duck while it cooks).
  6. Bake for 1 hour uncovered, then take it out, drizzle with the butter, and put it back into the oven for another 30 minutes. 
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Lamb Shawarma

by Cindy Yanasha Angulo in , , , , ,


Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it! 

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Time: 4+ hours to marinade, 3+ hours to cook

Ingredients:  

  • 1 leg of lamb  
  • 1.5 - 2 tablespoons of the following: ground cumin, ground coriander,  ground allspice, ground tumeric
  • 1 teaspoon each of ground cloves & ground ginger
  • 1 tablespoon ground cardamom  
  • 1 shallot, diced
  • 2 tablespoons vegetable oil or canola oil
  • 1/4 cup dry red wine  
  • Salt to taste  

Recipe:  

  1. Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
  2. Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.  
  3. Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best). 
  4. Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat.  Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.  
  5. Serve with yellow rice spiced with cumin seeds, salad or in a pita!   

Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!  

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