So have you ordered the crispy balsamic brussels at a restaurant and loved them, but have no clue how to make it at home?!  Well, eating healthy during pregnancy with all the cravings, as well as diversions, can land healthful superfoods at the bottom of your dinner list.  Here is a super simple way to make restaurant style brussels sprouts, and also get your baby to be to possibly love them too!

Here's how it goes.

Ingredients:

• Brussels sprouts (organic) - 10oz/1 bag
• Olive Oil - a really high quality OO - 4 tbsp
• Balsamic Vinegar - 3 tbsp
• Honey - 2 tbsp
• Kosher Salt and fresh Grounded Pepper
• parchment paper

Set oven to 425 degrees. 

Clean, dry, trim, and cut the brussel sprouts. Half them and de-leaf as many as you can for those extra crispy pieces. 

Mix the ingredients above except for the salt and pepper and set about less than half of the mix aside for basting later on.

Toss and fluff the brussel sprouts in your mixture, evenly coating your sprouts.

Spread sprouts evenly over parchment paper on a baking sheet.

Bake for 20 minutes. Then baste the rest of the mixture over the brussels sprouts and dust with kosher salt and pepper.  Bake for an additional 5 minutes until the leaves are crispy and toasty. 

This is a delicious, quick, and easy way to get one of the best superfoods during pregnancy into your diet.  Also, it's said that the foods you eat while pregnant may give your baby the taste to like them more outside of the womb.  So eat those leafy greens now!

Get fancy if you wish, and top with pumpkin seeds or dried cranberries when you bake the brussels for that last 5 minutes.  

You can easily incorporate another baby brain boosting food and pregnancy must have while baking your sprouts. That would be organic sweet potato! 

Cut some thick slices, place in a baking paper bag, and include them in the oven while your brussels are cooking.  Same temperature and same time.  You don't even need oil or butter if you use a baking bag, and the steam will make them come out tasting super fresh and tender. 

Mom and baby will love these!

Eating healthy during pregnancy and taking care of yourself through the third trimester sets you up for success!  Your chances of GD are less, baby will grow happily and healthily, and the brain and body benefits of these hearty veges are numerous.

If you're past the bump phase, continue to check out more Bun tips for eating well during breastfeeding!

Your body is a temple and eating well should be rewarded with some stylish looks for your mommy wardrobe.  Check out our latest bump to breastfeeding styles that we're obsessed with making as our mom uniform, and that you're sure to be glowing in!

BOOST, BOOST, BOOST THAT MILK! Breastfeeding is hungry work! Mom's have to quickly access nursing before hangry baby arrives! 

On average we all need about 500 extra calories a day while breastfeeding. Lucky us, right?! But where those calories come from is important. We all know eating healthy is vital when we're feeding our little ones too, but did you know some foods actually increase lactation?

Oatmeal is one of the very best foods to increase lactation, as are eggs, dairy, and blueberries. Wait, what does all that add up to? Muffins! Delicious, healthy, easy, sweet blueberry oatmeal muffins. 

So, here is our favorite blueberry oatmeal lactation muffin recipe packed with nutritious ingredients for you and your baby. Plus, we've added a few extra sneaky ingredients to boost milk supply like carrots (yep!) and almonds. Genius-ness! 

Blueberry Oatmeal Lactation Muffin Recipe

Ingredients

• 1/2 lb carrots or 2-3 full size carrots
• 1 cup cows milk (low-fat is recommended and okay for new moms)
• 1 tbsp white sugar 
• 1/2 tsp cinnamon
• 1/3 cup vegetable oil
• ½ cup brown sugar, lightly packed
• 1 egg
• 1 cup all-purpose flour
• 1 cup quick-cooking oatmeal
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup frozen or fresh blueberries
• 1/4 cup slivered almonds
• 6 tsp large crystal sugar like Demerera
• 3 tbsp room temperature butter

Instructions

1. Step 1 - Scrub, peel, and chop carrots into 1 inch pieces. Place in a pot with the milk, white sugar, and cinnamon. Add just enough water to barely cover the carrots. Cook over medium heat until the carrots are soft. Blend or mash with a regular or stick blender/potato masher until you have yummy, sweet carrot puree. You should have about 1 cup. Cool mixture to room temp. NOTE: You can skip Step 1 and use something else instead...baby food!! It's true! (And delicious!) Many companies offer "strained carrots" or "carrot puree." It's great for baby and for you. Look for brands where the only ingredient is carrot. Just measure out one cup and stir in a little sugar and cinnamon if you wish. Now you're ready to move on to...
2. Step 2 - Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners. (Or spray 12 cup muffin pan with nonstick spray if you prefer.)
3. Step 3 - Mix your wet ingredients. Combine oil, brown sugar, carrot puree, and egg in a small bowl and mix it all together well. 
4. Step 4 - Mix your dry ingredients. Combine flour, oatmeal, almonds, baking powder, baking soda, and salt in another larger bowl and mix well. 
5. Step 5 - Add the wet ingredients into the dry and stir well with a nice big spoon until you don't see any loose dry ingredients in the bowl (or in your stand mixer) - 10-15 stirs should do it. You'll have a lumpy batter - that's okay! The carrots and oatmeal will be lumpy and that's good. Don't over mix or your muffins will be dense, and nobody wants a dense muffin! You want airy fluffy muffins.
6. Step 6 - Gently stir in your blueberries. 
7. Step 7 - Divide between your 12 muffin cups. The mixture should come about 3/4 of the way up the sides of the pan. An ice cream scoop or 1/4 cup measuring cup is a good way to do this evenly. 
8. Step 8 - Place butter, large crystal sugar, and butter in a small bowl and rub it all together with your fingers until you end up with a yummy buttery crumble. Divide over the 12 muffins to make a delicious topping. 
9. Step 9 - Bake at 350°F for 25-30 minutes. Try to let them cool a little before you dig in!

Store your blueberry oatmeal lactation muffins in an airtight tupperware to keep them moist. They should last up to a week. If you want to freeze them, wrap them individually in saran wrap and keep in a zip-lock bag in the freezer.

Feel like a snack or a quick breakfast? Remove the saran wrap, wrap the muffin in a paper towel and pop it in the microwave for 30 seconds.

Enjoy mama and keep going! You're doing great!

Find some stylish and practical nursing wear that you'll be needing for when your milk supply is up to par here.

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Find more tips on how to establish a good milk supply here.