Beet, Apple and Carrot Salad

Beets apples carrots

Photo borrowed from the Hungry Husky! Thank you!

Sweet root veggies are all powerful milk boosters that are packed with nutrients and antioxidants, but sadly beet, the queen of all root veggies, doesn’t taste that great on her own. The lemon and apple in this salad neutralize the earthiness of the beet. But it won’t prevent your pee turning red, so be aware of that.


Superfood Quinoa Bars

QuinoaSuperfood quinoa is both nutrient dense, satisfying, and a powerful galactagogue. These simple bars are easy to make in advance and provide a powerful milk boost when you’re running low on energy. The addition of whole wheat flour in the non-gf recipe also ensures that you’re satisfied and don’t have any blood sugar dips, which can easily affect your milk supply.


Flax Crackers

flax crackers

Your crackers won’t look this pretty, but grinding the flax before eating it ensures proper absorption.

There are so many great dips for nursing moms, but regular pretzels, bread sticks, pita and corn chips can all cause blood sugar spikes that make your milk dip and your weight soar.
Flax crackers are a great alternative: high in protein and fiber and rich in alpha linoic acid (which converts into Omega 3’s), a great brain food for moms and babies alike. The nutritional yeast in this recipe is loaded with B vitamins, and gives you an added boost of energy.
Another great thing about these crackers is that you can easily change up the flavor by adding garlic, curry powder, or any other seasoning you like!


  • 1 cup flaxseed, ground (in food processor) or flaxseed meal
  • 1/3 cup nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/3 cup water


  1. Preheat your oven to 400 °F.
  2. Combine all of the ingredients in a large bowl, and stir all the ingredients until a thick paste forms. It should be malleable and stick to the spoon. Add more water if necessary.
  3. Line a baking sheet with parchment paper.
  4. Spread a thick layer, about 1/8 of an inch, onto the parchment paper, making sure that the edges are nice and thick.
  5. Bake for 15 minutes or until edges turn dark, remove from the heat, and allow to cool before eating.