When Jonah, my 17 year old, was a toddler we went to Boggy Creek Farm every Wednesday morning.  We watched the chickens, played in the sand, and bought lots of veggies for our week’s meals.  I have such fond memories of these mornings at Boggy Creek, Carol Ann and Larry, the farmers, are so friendly and helpful; I learned much of my early homesteading from them.  Carol Ann wrote an amusing book about chicken antics at the farm and she was always sharing recipes, like this one that I made at group prenatal last week.  It is a great introduction to cooking and eating greens of all kinds: kale, collards, chard, mustard, brussels….I hope you try it out, you can tell this piece of paper has been around for awhile.

greens recipe

This next recipe came to me from a client who brought these yummy cookies to us (well…to Jenni really but Laurel and I couldn’t help but eat several) after Haven was born.  They are so delicious, gluten-free, and nutrient dense.  There is 24 hour advance preparation needed for soaking the oats-this caught us by surprise when we made them the first time.  Thank you Anita for sharing this recipe for Oatmeal chocolate chip lactation cookies from Recipes To Nourish.


  •  2 cups gluten free rolled oats (I buy this)
  •  2 ½ cups warm filtered water, just enough to slightly cover the oats
  • 2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir
  • 2 tablespoons chia seeds
  • ¼ cup filtered water
  • 2 organic carrots, peeled
  • 2 kale leaves, remove stem, tear into chunks
  • 1 teaspoon dried nettle
  • ½ cup cold pasture butter (I use this or this)
  • ½ cup honey (I use local raw clover creamed)
  • 1 teaspoon gluten free organic vanilla extract (I buy this)
  • 2 cups soaked oats, from day before
  • 4 tablespoons chia gel, from day before
  • 1 ½ cups sprouted brown rice flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup gluten free chocolate chips

Full recipe with preparation instructions can be found HERE