Gluten Free Lactation Cookies
These Gluten Free Lactation Cookies are a nursing mom’s best friend. Packed with nutrient-rich flaxseed and oats, these cookies help keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs, and dairy. Made in partnership with my friends at Spectra.
Healthy Oatmeal Lactation Cookies
These lactation cookies don’t look much different than your average oatmeal cookie, but they do combine a couple of ingredients that are said to support a mom’s milk supply AND they’re really delicious. These vegan cookies are made in 1-bowl and are free from gluten, refined sugar, dairy and eggs. Make them as oatmeal raisin cookies or oatmeal chocolate chip cookies, depending on what you have on hand. And now that our sweet little girl has arrived (more on that soon), I have an excuse to dive into the freezer stash I have of these with my name on it!
What are lactation cookies?
Lactation cookies are simply cookies made with ingredients that are said to support a woman’s milk supply. According to KellyMom.com (a popular and useful source for breastfeeding women), certain substances are anecdotally helpful in supporting or increasing a woman’s milk supply. They can be either herbal, or more popularly common kitchen ingredients, such as oats, flaxseed, and brewer’s yeast. These are known as galactagogues! While scientifically there may not be fool-proof data that says galactagogues absolutely increase milk supply, we do know that these healthy additions to cookies can’t hurt, and most definitely have beneficial health properties!
Oats
Oats contain plant estrogens which support prolactin, the hormone responsible for the production of breast milk. Oats are also a complex carb, providing long-term energy for exhausted mothers.
Flaxseed
Flaxseeds have estrogenic properties, which are connected to breast milk production. They also contain healthy fats which are important for nursing mothers and their babies.
Brewer’s Yeast
Brewer’s yeast is packed with vitamins and minerals and can boost energy and fights fatigue. It contains chromium to help regulate blood sugar levels, and acts as a probiotic, aiding in digestive health. See below for more information about brewer’s yeast!
Ingredients Needed
- Flaxseed
- Water
- Coconut Oil
- Coconut Sugar
- Rolled Oats (be sure to check for gluten-free if you need it!)
- Oat Flour (store-bought or homemade is fine!)
- Brewer’s Yeast (optional, see below for more info)
- Baking Soda
- Sea Salt
- Cinnamon
- Raisins or Chocolate Chips
Can I Make my Own Oat Flour?
Yes! You can make your own oat flour for this recipe by blitzing whole rolled oats in a blender or food processor until they are a fine powder. If you have a kitchen scale at home, simply measure out 120 grams of rolled oats, as that is how much oat flour you need. If you don’t have a kitchen scale, measure out about 1 heaping cup of oats.
What is Brewer’s Yeast and Do I Need It?
Brewer’s yeast is a fungus, often derived as a by-product of brewing beer. Beer of course is often made with wheat, which would mean that brewer’s yeast can contain gluten. However, there are several brands that are gluten-free, just make sure to check the labels. Brewer’s yeast comes in the form of a powder and can be easily purchased either in a local health food store or on Amazon.
Each brand can vary in terms of taste. Some have more of an after taste than others. Those labeled as “debittered” have less of an aftertaste, but depending on how fine your taste buds are you still might be able to notice it.
If you do not want to buy brewer’s yeast for this recipe and wish to leave it out, that is totally fine. You will just need to replace it with an extra tablespoon of oat flour.
Why I chose Spectra
I’m really excited to partner with my friends at Spectra today to bring you this recipe! Spectra is run by a team of registered nurses, lactation consultants, and fellow mothers and as a new mom, this gives me peace to know! If you read my registry post, you may have already seen that most mamas recommended Spectra to me, and per my research, they were the clear winner.
Breastfeeding pump through your health insurance: Did you know many insurance companies actually cover or partially cover the cost of a breast pump? All you have to do is call the number on the back of your card and ask about options for breast pumps. I opted to go through my insurance and contribute a portion of the cost to get the Spectra S1.
Why I picked the Spectra S1? This pump will be my main one for at home, but I love that it can also be on-the-go if need be. The S1 can be plugged into an outlet or be battery operated, which seems like the way to go in my opinion rather than only having the outlet option (thinking in the car here). It’s super quiet, yet hospital strength, and it’s a true closed system, so breast milk only contacts flanges and bottles (not tubing or pump), keeping pumping sanitary.
Many moms grab two pumps (especially if traveling or working). While travel is up in the air right now, I decided to also snag the Spectra 9 Plus (and give away one to one of you!), to have the extra flexibility when I need it.
The 9 Plus is only half a pound, and can actually fit in your pocket! It allows you to multitask while you pump so you can work or cook or anything else you might need to be doing. Its size makes it great for mobility. So with the size and weight of the 9 Plus, it’s portable and great for travel, and it’s still hospital strength despite its compact size.
How to Make these Gluten-Free Lactation Cookies
It couldn’t be easier to make these cookies! They’re made all in one bowl. The most complicated part about making these is that you have to let the flaxseed thicken up for about 10 minutes before you mix in the rest of the ingredients. The flaxseed takes the place of eggs, so it’s important to let it absorb the water, prior to moving on to adding in the rest of the ingredients.
After you mix together the dough, scoop out the dough onto two baking sheets. Bake in a preheated oven for about 10-15 minutes. If you like your cookies a bit more soft, bake closer to 10 minutes, and if you like them a bit more set, bake more towards the 15-minute mark.
Let them cool slightly before trying to handle, as they will be delicate when hot. Once cool enough to handle, they’re ready to eat!
Other ways to boost milk supply:
While everyone is different, know that generally your supply is based on demand. So, nursing more often or pumping will let your body know you need it to start making more milk. Here’s a list of a few things to try:
- Nurse on demand.
- Get out the PUMP!
- Try out these cookies and other recipes, like this one!
- Make a loaded smoothie with galactagogues (see above for more explanation of this).
- Get your nutrients in through your diet.
- Drink A LOT of water.
- Try some nursing teas.
- Rest and sleep when you can, it’s important!
How to Store Lactation Cookies
These cookies can be stored in an air-tight container for up to 3 days. Keep in the refrigerator for 5-7 days. Or they can be frozen for up to 2 months. We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do.
When ready to eat, simply defrost at room temperature for about an hour.
Watch the video here:
If you like this lacatation cookie recipe, check out these other useful resources:
Gluten Free Lactation Cookies
These Gluten Free Lactation Cookies are a nursing mom's best friend. Made primarily from oats, these cookies are a nutrient-rich treat, making it the perfect snack to keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs and dairy.
Ingredients
- ¼ cup flax seed
- ½ cup water
- 1/2 cup coconut oil, melted
- ¾ cup coconut sugar
- 2 cups rolled oats
- 1 cup (120 grams) oat flour
- ¼ cup brewer’s yeast (see note)
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 1/2 teaspoon cinnamon
- ½ cup raisins or chocolate chips, more as desired
Directions
- Pre-heat oven to 350 and line 2 baking sheets with parchment paper.
- Add flaxseed and water to a bowl, and let sit for 10 minutes to thicken up. Add the remainder of the ingredients to the bowl and mix together.
- Scoop dough into balls about 2 tablespoons in size and place on baking sheet about 1-½” apart. Gently press down on the dough to flatten it.
- Bake in the preheated oven in the middle rack for 10-15 minutes, until the edges are set. The cookie will still be soft when hot.
- Remove to a cooling rack and let cool at least 1 hour to allow them to finish setting up.
Recipe Notes
- If you are gluten-intolerant, make sure to look for gluten-free rolled oats and oat flour, as well as gluten-free brewer’s yeast.
- If you want to skip the brewer’s yeast, increase the oat flour by 1 tablespoon.
- We preferred these cookies baked at 10 minutes, for a slightly "underbaked" cookie. If you prefer your cookies more set, bake for the full 15 minutes.
Nutrition
DISCLAIMERS:
- Spectra doesn’t claim that Lactation cookies will improve milk supply.
- This website provides general information and discussions about health and related subjects. The information and other content provided on this website, or in any linked materials, are for informational purposes only and are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. If you or any other person has a medical concern, you should consult with your health care provider or seek other professional medical treatment. Reliance on any information provided on this website or any linked websites is solely at your own risk.
- This post is sponsored by Spectra but all opinions are always, 100% my own.
Gluten Free Lactation Cookies
When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.
Healthy Carrot Bread
It is no surprise I am a big fan of Carrot Cake as we’ve done it a few times with this cake and these cookies and these muffins. Which is why I am so excited about this Healthy Carrot Cake Loaf! It’s stuffed full of carrots and optionally raisins, nuts or chocolate and SO SO GOOD. It’s made gluten-free using almond and coconut flour but this bread will be loved by everyone, whether you need to be gluten free or not. It’s got just enough cinnamon and it’s moist and so tender! Plus, it’s made all in one bowl, and that is a win!
Ingredients needed for this carrot bread
- Almond Flour
- Carrots
- Coconut Flour
- Eggs
- Unsweetened Apple Sauce
- Honey
- Coconut Oil
- Vanilla Extract
- Baking Powder + Baking Soda
- Ground Cinnamon
- Fine Sea Salt
There are a few optional ingredients depending on how you want to flavor this bread! You can add in raisins, chocolate chips or nuts! I love the combination of the carrots, raisins and nuts the best!
To Glaze or Not to Glaze
We opted to put a quick maple glaze on this bread, but you can skip it if you want to keep it a little lighter! This glaze uses organic powdered sugar. If you prefer to skip it and use a glaze without any refined sugars, check out the glaze we use on our Cinnamon Roll Overnight French Toast Bake!
Watch the video here:
If you like this carrot recipe, check out these others:
- Honey Glazed Carrots
- Moroccan Chermoula Carrots
- Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
For more recipes for spring, check here:
- Spring Vegetable Quiche
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- Pistachio Mint Pesto
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Healthy Carrot Cake Loaf
When Spring is so close you can just about touch it, it's time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.
Ingredients
- 3 eggs
- 1/3 cup unsweetened apple sauce
- ¼ cup cup honey
- 2 tablespoons avocado oil or coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups (200 grams) almond flour
- 2 tablespoons (15 grams) coconut flour
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch fine sea salt
- 1 cup grated carrots (from about 2 medium carrots)
Optional Add-ins:
- ½ cup raisins
- ½ cup mini chocolate chips
- ⅓ cup walnuts or pecans, chopped
Glaze:
- ½ cup organic powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons almond milk
- ½ teaspoon maple extract (optional)
Directions
- Preheat oven to 350ºF and line a 8"x5" loaf pan with a parchment paper sling.
- In a large bowl, whisk together eggs, applesauce, honey, oil, and vanilla until combined. Add in almond flour, coconut flour, baking powder, baking soda, cinnamon and salt and whisk until fully combined.
- Fold in carrots and any optional add-in’s.
- Pour batter into prepared loaf pan and smooth over the top.
- Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Let cool the loaf cool completely.
- To make the optional glaze: Whisk all ingredients together. If the glaze is too thick you can add a tablespoon more almond milk at a time until it has reached the desired consistency.
Recipe Notes
- Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.
Nutrition
Healthy Carrot Cake Loaf
These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!
Healthy Apple Muffins with Oats and Raisins
These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!
Ingredients for Apple Oat Muffins
- Oat Flour
- Coconut Flour
- Unsweetened Apple Sauce
- Maple Syrup
- Butter or Coconut Oil
- Apples
- Raisins
- Cinnamon
- Baking Powder
- Eggs
What kind of oat flour is best to use?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
To Peel or Not to Peel the Apple
The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.
How to store Healthy Apple Oatmeal Muffins
We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.
If you like this healthy apple recipe, check out these others:
- Easy Slow Cooker Baked Apples
- Apple Cinnamon Baked Oatmeal (Gluten-Free)
- Apple Sage Turkey Meatballs (Gluten-Free)
If you like this muffin recipe, check out these others:
- Banana Oatmeal Chocolate Chip Muffin
- Chocolate Chip Zucchini Muffins
- Coffee Crumb Cake Muffins
- Morning Glory Muffins
Healthy Apple Muffins with Oats
These Healthy Apple Muffins are made with oats and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!
Ingredients
- 2 large eggs
- 1/2 cup unsweetened apple sauce
- ½ cup grass-fed butter or coconut oil, melted and slightly cooled
- ½ cup maple syrup
- 1-1/2 cups (180g) oat flour
- 2 tablespoon (14g) coconut flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- ½ cup raisins
- 2 medium apples, grated (about 1-1/2 cups lightly packed grated apple)
Directions
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together.
- Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
- Fold in raisins and apples.
- Fill each muffin cup ¾ full.
- Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.
Recipe Notes
- We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
- If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
- If your oat flour or coconut flour is very clumpy sift them.
Nutrition
Gluten Free Apple Muffins
Who wants a super easy, hearty and flavorful side dish? This Sweet and Crunchy Thai Slaw with chicken works equally as well as both a crunchy side dish at a BBQ or as a light lunch option for meal prep! It’s also gluten-free and paleo friendly!
Sweet & Crunchy Thai Slaw with Chicken
Who doesn’t love a good slaw? But even more, this Sweet Thai Slaw with Chicken is full of different flavors and textures: sweet, spicy, crunchy, soft and just so darn delicious! There are a few things you’ll need to slice and prepare, but after that it’s easy breezy to put together: toss in a bowl and that’s it! We suggest toasting the sesame seeds and slivered almonds for an extra special flavor boost, but honestly you can skip it if you don’t want to do the extra step. We’re all about easy, here. It’s also gluten-free and paleo friendly and sure to be a hit with everyone.
Here’s what’s in it:
- Sesame oil
- Slivered almonds
- Sesame seeds
- Purple cabbage
- Green cabbage
- Green onions
- 2 cups cooked shredded chicken (check out this post)
- Raisins
- Rice wine vinegar
- Olive oil or avocado oil
- Coconut aminos
- Coconut sugar
Want to make this super easy?
If you really, really wanted to make this even easier? Grab a bag of Cole slaw mix at the store and swap 4 cups of it for the green cabbage. Even easier than that? Grab a rotisserie chicken while you are at it and shred that to add in.
Can you leave the chicken out?
Yes! But we obviously love it with it in, or else we wouldn’t have included it in the recipe. As a stand alone lunch leave the chicken in however!
If you like this slaw recipe, check out these others:
[yumprint-recipe id=’184′]
Sweet & Crunchy Thai Slaw with Chicken
These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!
Healthy Carrot Oatmeal Muffins
After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!
How healthy is oat flour?
Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.
What kind of oat flour should I use for these gluten-free carrot muffins?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
How to store Healthy Carrot Oatmeal Muffins
We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.
If you like this muffin recipe, check out these others:
- Banana Oatmeal Chocolate Chip Muffin
- Mocha Fudge Muffins
- Chocolate Chip Zucchini Muffins
- Coffee Crumb Cake Muffins
- Morning Glory Muffins
Healthy Carrot Muffins
Ingredients
- 2 eggs
- 1/2 cup apple sauce
- 2 tablespoons milk of choice
- ½ cup butter, melted and slightly cooled
- ¾ cup coconut sugar
- 1-1/2 cups (180g) oat flour
- 2 tablespoon (15g) coconut flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- ½ cup raisins
- 1-1/2 cups shredded carrots (about 2 medium to large carrots)
Directions
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
- Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
- Fold in raisins and carrots.
- Fill each muffin cup ¾ full.
- Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.
Recipe Notes
- We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
- If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
- If you oat flour or coconut flour is very clumpy sift them after measuring.
Nutrition
Healthy Carrot Muffins (Gluten-Free and Nut-Free)
This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!
Sheet Pan Curry Chicken and Vegetables
Why make dinner on a sheet pan?
We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!
What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!
- Get FREE bacon
- FREE Shipping
- $15 OFF!
Order Today and get this amazing deal!
Sheet Pan Curry Chicken and Vegetables
Ingredients
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 onion, sliced to 1/2" rings
- 3 garlic cloves, minced
- 1/2 medium cauliflower, cut into florets (about 2 cups)
- 4 medium carrots, diced to 1/2"
- 3 tablespoons avocado oil, divided
- 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
- 1 tablespoon lemon juice
- 1/4 cup pine nuts, toasted
- 1/3 cup raisins
- 1/3 cup cilantro, chopped
- lemon wedges, for garnish
Directions
- Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
- In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
- In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
- Bake for 20 minutes.
- Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
- Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
- Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
- Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.
Recipe Notes
- You could alternatively use boneless, skinless chicken thighs.
