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Carrot Cake Lactation Overnight Oats

Carrot Cake Lactation Overnight Oats

Booster : carrot, flaxseed, brewer's yeast, oats
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Course Breakfast
Servings 1 Serving


  • 1/2 cup rolled oats
  • 3/4 cup almond milk or any of your preference
  • 1/4 cup carrots shredded
  • 1 teaaspoon cinnamon
  • 1 tablespoon pecans crushed
  • 1 tablespoon coconut shredded
  • 1 teaspoon brewer's yeast
  • 1 teaspoon flaxseed
  • 1 teaspoon chia seed


  • Mix all ingredients together (except for the pecans and coconut) in a bowl or mason jar.
  • Add the pecans and coconut on top, cover with a lid, and set in refrigerator overnight. Enjoy in the morning!
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Avocado Bacon with Egg

Avocado Bacon with Egg

Booster: Avocado
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dishes
Servings 2 People


  • 1 Whole avocados Organic
  • 2 Whole eggs free range
  • 1 piece bacon crumbled
  • 1 Piece cheese
  • 1 pinch salt and pepper


  • preheat oven to 200d
  • With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  • Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  • Cook for 14-16 minutes. sprinkle salt and pepper to taste. Serve warm.



  • Make sure your avocados are room temperature and not refrigerated.
  • Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
  • Use large eggs. Extra large or jumbo will be too big for the avocado.
  • Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray.
  • There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.
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Lactation Spinach Muffins

Lactation Spinach Muffins

booster: Spinach
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 12 Muffins


  • 2 eggs Medium
  • 150 ml milk almond/ full cream
  • 75 g butter melted
  • 1 spring onion chopped
  • 75 g baby spinach organic, chopped
  • 1/2 red pepper diced
  • 250 g self raising flour unbleached, organic
  • 1/2 cube vegetable stock organic, low or no sodium cube
  • 1 pinch salt and pepper optional
  • 150 g cheddar cheese optional


  • Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
  • Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese(optional), spring onion, baby spinach and diced pepper.
  • Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
  • Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  • These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
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TheAsianParent: Recipes to increase breast milk: This Singapore mum bakes and sells lactation cookies!

recipes to increase breast milk

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This Singapore mum bakes and sells lactation cookies and reveals food and recipes to increase breast milk supply!

It’s hard to believe that Singapore mummy of 3, Joanna Goy, was totally clueless about breastfeeding when she had her first baby 5 years ago.

Today, Joanna makes her own lactation cookies and runs Singapore Lactation Bakes (SLB)which specialises in the creation of lactation cookies and muffins.

We ask Joanna, a former banker, how she found her true calling. She also reveals a secret recipe to increase breast milk supply!

Singapore mum bakes lactation cookies

To start with, tell us a little bit about your breastfeeding journey?

(Joanna is mummy to 3 beautiful girls, Jolinda (5), Jophia (2) and Jorissa (4 months old))

Joanna reveals, When Jolinda was born, I was totally clueless about breastfeeding. I thought it was something that came naturally so I didn’t prepare myself for it at all.”

“It did not occur to me that I had to read or learn about breastfeeding, as I thought it was going to be a breeze and natural. But I was wrong.”

“I didn’t have enough milk, and almost went into depression. Returning to work meant more stress and pressure.”

“I did not try any breast milk booster with Jolinda as I had no idea there were even supplements to increase breast milk.”

“That first breastfeeding journey only lasted for 9 months.”

2 years later, I was blessed with Jophia. This time, I joined a mummy support group – there was a lot of support emotionally as well as a lot of advice, and that really made a difference.”

“This is when I got to know about milk boosters and started doing more research about them.”

“Geared with more knowledge, I am now doing much better at breastfeeding Jorissa, and am supporting a group of breastfeeding mums too!”

How did you stumble upon the idea of lactation cookies? 

Says Joanna, “I came to know about lactation cookies from my mummy friends. They were trying lactation cookies and were recommending them to each other.”

“Initially, I was skeptical, as it sounded too good to be true.”

“Also, to my shock, I found that lactation cookies are costly. So I decided to try baking them myself. At first, to be honest, I did not see an immediate increase in my milk supply. But a few days later, I noticed my milk supply had increased.”

“As I continued baking and eating more of the lactation cookies, the amount of milk that I was able to produce gradually increased as well.”

“Eventually, I had so much surplus milk, I could even give my daughters a milk bath! I was so happy and relieved that my children were finally able to enjoy the benefits of breast milk!”

How did you end up starting Singapore Lactation Bakes (SLB)?

Joanna tells us, “After my experience with Jolinda, I knew what it felt like to have a low supply and feel unsupported. I felt deeply about this and I really hoped no other mum would have to go though what I went through, so I offered the cookies to my own circle of friends.”

“They loved them and soon word spread, bringing me to the blessed place I am now.” And that is how Singapore Lactation Bakes(SLB) was born.

“We are also blessed with the opening of our own store recently! It is located at 183 Jalan Pelikat #B1-105 s(537643), we are a team of four at the moment.”

You mentioned that you were a banker before…what made you quit or change lane?

Joanna says, “As SLB progressed, I got the opportunity to talk to a lot of different mums who had various problems with breastfeeding. I really wanted to help them more.”

“I couldn’t do that while holding on to two jobs so I chose to quit mine and focus on helping the mums. I also took breastfeeding courses to gear myself with more knowledge to help more mummies.”

Were there any hiccups to starting and running this business?

“I think I’ve been blessed in this area as everything has been smooth so far.”

“I think the biggest challenge is keeping up with with the variety of bakes (both what we have now as well as with developing new flavours/products) while balancing taste and effectiveness.”

“We have seen an increase in demand over the years as hospitals have begun advocating breastfeeding in the recent years”, Joanna reveals.

Cookies and muffins go for $6.50, cookies cups are $16.90 and teas are $9.90.

What feedback have you received from mummies? Has it helped them boost breast milk supply?

Joanna informs us, “The reviews have been quite good. Though it might not work for everyone, the majority of mummies have reported that our bakes have worked for them.We are working relentlessly to improve our bakes in terms of their variety, taste and effectiveness.”

“It’s usually a gradual increase in the amount of milk they pump, not necessarily just a specific pump or latch timing.”

“As our slogan says, “Eat. Breastfeed. Repeat”.”

“We encourage mummies to eat the bakes, breastfeed and then repeat. The boosters will not increase milk permanently. They will increase milk supply temporarily either by having fuller breasts or more let down.”

“Mummies are encouraged to pump the milk out. They need to pump or latch when they experience let down, to stimulate their body to make more milk. Our bodies work by demand and supply. More milk drawn will result in more milk produced.”

As a mumpreneur, how do you manage running SLB and looking after kids?

Joanna admits, “This has been a real challenge. That is why SLB’s working hours are from 9 am – 5 pm. We drop our kids off at school in the morning and pick them up afterwards and try to spend as much time as we can, when we are with them.”

From your experience and knowledge, which food works well as breast milk boosters and which don’t?

Joanna says, “We have a list of 68 boosters for customers to take a look at and try.”

Ultimately, it really depends on how their bodies work and react to the different foods.


For myself, conventional boosters do not work. My boosters are miso (yes, Japanese miso) and peppermint (Yes! Peppermint! It’s a known milk killer but it really worked very well for my milk supply). I have a weird body!

Joanna also shares a breast milk booster recipe with us, that apparently works very well. Thank you, Joanna! ?

Lactation carrot cake


  • 2 cups plain flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1.5 cups ground walnuts/pecans
  • 4 large eggs
  • 1.5 cups caster sugar
  • 300ml sunflower oil
  • 3 cups of grated carrots


  • 150g unsalted butter,
  • softened 240g f cream cheese
  • 840g icing sugar, sifted


  • Whisk together sugar, eggs and oil until thick.
  • Add finely grated carrots and fold them into the mixture.
  • Add flour, baking soda, baking powder, flax seed and cinnamon and mix gently.
  • Fold in walnuts.
  • Grease and line a 7” tin.
  • Pour mixture into the tin and place in the oven at 175 °C for 25-27 minutes or until a skewer comes out clean.
  • Leave to cool.

For cream cheese icing, in a large bowl,

  • Beat butter till pale and fluffy.
  • Add the cream cheese.
  • Add icing sugar.
  • Add in the powdered sugar and vanilla until it’s smooth and creamy.
  • Decorate as desired.

Lastly, any advice to new mums on breastfeeding and breast milk?

Joanna has this to say, “You are not alone! When you feel like giving up, just tell yourself – just one more day!”

“Finding a support group or meeting up with a Lactation consultant will help you identify the problem and rectify it too. Just don’t give up!”

Credit: TheAsianParents

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Miso Chicken Stew

Miso Chicken Stew

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Servings 4 People


  • 800 Gram chicken chopped
  • 3 Tablespoon miso paste
  • 2 Tablespoon White Venegar
  • 1 Tablespoon Mirin
  • 1/2 cup water
  • 2 Teaspoon Sugar optional
  • 2 Teaspoon Soya Sauce optional
  • 1 Carrot Chopped in bite size
  • 2 Potato Chopped in bite size


  • Marinate chicken in miso paste for 1 hour
  • Heat up 2-3 tablespoons of vegetable oil in a pan, and sear the chicken pieces until lightly browned all over. Remove to a plate.
  • Add the chicken to a big pot, along with the carrots, miso paste and mirin.
  • Add water or chicken stock to just cover all the ingridents
  • Put in pressure cooker for 25 min or Bring everything to a boil, then turn down the heat and simmer slowly for 45 minutes to 1 hour, until the chicken is tender.
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Baked Avocado Fries


Baked Avocado Fries

Singapore Lactation Bakes (SLB)
Eggs combined with avocado are an excellent anti-aging remedy. This food combination contains vitamin C which promotes the synthesis of collagen and vitamin A, in the form of retinol and beta-carotene, which protects the skin from oxidative stress damage.
Avocados, full of healthy fats and fiber, are a great addition to your diet while breastfeeding. The fat in avocados help you and your baby absorb fat-soluble vitamins and can also be beneficial to your baby's developing brain health.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dishes
Servings 4 Servings


  • 2 ripe avocados peeled and pitted
  • 30 g all purpose flour
  • 120 ml milk of your choice ( fresh, oat milk)
  • 15g plain instant potato flakes
  • 80g plain bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  • Preheat the oven to 220°C
  • Line baking sheet with parchment paper
  • Cut the avocado into strips about 13mm thick. Place in shallow bowl and toss to coat with the flour.
  • Whisk milk and potato flakes in a small shallow bowl. Stir together the bread crumbs, garlic powder and salt in a separate small shallow bowl
  • Dredge the flour-dusted avocado in the milk mixture and then in the bread crumbs, pressing the avocado into the bread crumbs to coat each slice completely.
  • Place the avocado slices in a single layer on the prepared baking sheet, spray with cooking spray and bake for 15 minutes or until fries are golden brown.


Eggs combined with avocado are an excellent anti-aging remedy. This food combination contains vitamin C which promotes the synthesis of collagen and vitamin A, in the form of retinol and beta-carotene, which protects the skin from oxidative stress damage.
Avocados, full of healthy fats and fiber, are a great addition to your diet while breastfeeding. The fat in avocados help you and your baby absorb fat-soluble vitamins and can also be beneficial to your baby's developing brain health.