​Eat lactation cookies, drink a special tea, eat steel cut oatmeal around the clock, drink beer, take herbs, drink extra water, sleep… the list just keeps going!
 
The truth is that there is no magic solution to making more milk.  And after you have tried the list above you will likely feel exhausted, frustrated and perhaps defeated.  I’m also concerned about the number of herbal supplements that are recommended to nursing moms without a thorough look into that mom’s medical history.  I believe there are herbs that can be highly effective BUT depending on your medical history you can have adverse effects such as making even less milk!  The only thoroughly researched and backed up SAFE method is to pump and/or breastfeed frequently and effectively. 
 
Newborns eat often and they don’t like schedules.  They nurse when they are hungry, thirsty and when they just want a little snack!  I often here “but he just ate, he can’t be hungry again” 15 minutes after a baby supposedly finished eating.  Yes – he may want to eat a little more – maybe he wants desert with that meal!  This doesn’t mean you aren’t making enough milk and that he didn’t get enough milk in his last nursing session.
 
And if all really doesn’t seem ok then meet with a lactation counselor (ME!) to asses how your baby is nursing.  If I can’t help you, you can rest assured that I have a team of professionals in my network that can help guide you even more.
 
In the meantime, practice some self-care.  Try to take a few minutes for yourself every day, make a cup of tea that you like, and if you are looking for a yummy fall treat I’ve got a great recipe I found. 

**I made a few adjustments to the recipe – the original can be found here: https://www.browneyedbaker.com/apple-cupcakes-cinnamon-cream-cheese-frosting/

APPLE CUPCAKES WITH CINNAMON-CREAM CHEESE FROSTING
 
YIELD: 10 cupcakes
Spiced apple cupcakes topped with a cinnamon-cream cheese frosting… A perfect fall dessert!
 
INGREDIENTS:
For the Cupcakes:
         1¼ cups all-purpose flour
         1 teaspoon baking powder
         ½ teaspoon salt
         ¼ teaspoon ground cinnamon
         ¼ teaspoon ground ginger
         ¼ cup unsalted butter, at room temperature
         1 cup granulated sugar
         1 egg, at room temperature
         ½ teaspoon vanilla extract
         ¼ cup + 2 tablespoons buttermilk, at room temperature
         2 cups shredded Gala apples (about 2 medium apples, peeled)
 
For the Cinnamon-Cream Cheese Frosting:
         ½ cup salted butter, at room temperature
         4 ounces cream cheese, at room temperature
         1½ teaspoons vanilla extract
         1 cup powdered sugar
         1 teaspoon ground cinnamon
 
DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and ginger and set aside.
3. Using an electric mixer on medium speed, beat the butter until soft and creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes.  Add the egg and vanilla extract and beat until completely combined, about 1 minute.
4. Reduce the mixer speed to low and beat in half of the flour mixture until mostly combined, then pour in the buttermilk (the mixture may begin to look curdled – that’s okay), then add the remaining flour mixture, mixing until just barely combined. Finally, fold in the shredded apple, as well as any accumulated juices.
5. Divide the batter between the 10 muffin cups and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and cool for 5 minutes, then remove the cupcakes from the pan and place on a wire rack to cool completely.
6. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. Add the ground cinnamon, mix until it is incorporated, then increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
7. Using a spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but should be refrigerated in an airtight container for longer-term storage up to 4 days. Bring the cupcakes to room temperature before serving.

My little guy just can't get enough of these cupcakes!