Whew. I need to update on all that has been going on in life. Baby is here. He's six weeks old as of tomorrow. Amazing.
I don't have a lot of time to update thoroughly, as I'm sure he'll be calling for me momentarily. I did want to take the time to officially record my weight this week so I have a written point of reference for the weeks to come.
Today's Weigh-In: 181.4
I'll admit, that's depressing. I've been bouncing around in the upper 170's and was really wanting to get that number down to the next decade, not go up in to the higher decade. Sigh.
But, I'm still working to establish milk supply. I'm not active much at all with so much nursing. I'm not sleeping well with a newborn which leads to more inactivity for me as well. And, I'm battling old habits of eating to keep myself awake, deal with stress, tiredness, and just generally rewarding myself with food.
I am working toward Dr. F's Six Week plan for eating with added oats and fats. I'm not totally sure how much, so I'm back and forth with that right now. I'm also dealing with eating foods that are easy and feed my nasty craving for bread. That addiction is bad right now.
But, that's all I've got for now. Baby is wailing and I need to snug my favorite little man for the night.
Friday, December 12, 2014
Saturday, October 11, 2014
37 Weeks - On the Home Stretch
Well, here I am at 37 weeks pregnant, on the home stretch and ready to go. My midwives are officially *on call* for this baby to arrive at any time. Of course, my history says I won't go until after that 40 week mark, but I am definitely ramping up to meet this little baby.
Here's an update on what's been happening since my last post when I was just starting my first trimester:
1. Anemia: Shortly after my last post I found out I was low on my iron levels. I was borderline low, as in, my numbers weren't so low that I was at risk to miss out on my home birth, but low enough that I needed to get busy getting them back up again.
Now, for someone who eats plant-based, this took me a bit by surprise at first. Then I thought back over this pregnancy, evaluating how I've done with eating and taking my vitamins and it was a no-brainer that I would have this come up. The fact that I've struggled so much just to eat the foods that are iron rich and eat enough of them. My appetite has been very poor this pregnancy. Add in that I've been horribly forgetful about taking my prenatal vitamins and you have a recipe for low iron right there.
This diagnoses also explained why I was feeling so awful mid-pregnancy. I was extremely fatigued and dealt with dizziness and feeling faint anytime I was standing in one place for more than15-20 minutes. It was a real struggle and I was glad to find out there was a real cause other than I was just an old grand-multipara.
I started asking questions of my midwife and other moms and began my research on what was my best strategy to get those levels up fast. Even though they weren't terribly low, I wanted to feel better sooner than later and I wanted the issue dealt with well before labor so as not to create complications. First, I evaluated my diet and looked at what foods I needed to work harder at getting down to increase my natural iron intake. Many of the foods I would normally eat are very high in iron, I just needed a better plan to get them in on a daily basis. I looked at some charts like this one and this one and made this plan:
Morning snack: Dried apricots or raisins with brazil nuts, piece of baked good
Lunch: Lentils with added greens (collards or chard); half potato; spinach salad with oranges and raw pumpkin seeds
Snack: Crackers with hummus (chickpeas), cut veggies
Dinner: Add roasted beet with dinner, be sure to get beans in at dinner
Evening snack: Smoothie made with Ojay, kale, fruit, hemp seed
Okay, so that was my plan. However, it didn't take long for me to see that I couldn't rely on my body to stick to the plan. It's just too hard for me to get that much food and those sorts of foods down every day. My taste meter is just too off right now.
That's when I started to look at supplements for increasing my iron levels. I looked at using floradix, but read some conflicting thoughts regarding how effective it really is. (I wish I had book marked my sources while doing that research as I can't find the links now that pertain to the discussion. Sorry!) I decided to simply go with an iron supplement and get what I needed in me directly.
My usual prenatal vitamins, Dr. Furhman's Gentle Prenatal, has plenty of iron in it, but I wanted an extra boost to recover faster. I hunted around and chose to go with a product called Hemaplex. I liked that the ingredients didn't include yeast or dairy of any kind. I'm already struggling with yeast and the calcium in the dairy is a natural inhibitor of iron absorption so it doesn't make sense to me to add that in. The Hemaplex is loaded with a variety of other vitamins as well, though, so I decreased my prenatals by half while I used it. I stayed on the Hemaplex for approximately 3-4 weeks and then went back to using my regular prenatal vitamin dose. During this time I kept working on eating as close to the menu plan I had made as I could. My biggest tool was adding in at least one green smoothie made with iron rich foods every day.
My recent blood draw showed my iron levels back in the normal range. I need to keep working at getting in those vitamins regularly and getting down the right foods, but I'm glad to see that I found the right track and was able to remedy that issue. I knew before the test that I was doing better as my energy definitely increased and my dizzy while standing issues lessened. I still struggle with that but I can go a lot longer than 15 minutes before it takes effect. Whew!
2. Yeast: I struggle with this every pregnancy, even though I was hopeful it wouldn't come up this time as I had been free of any yeasty symptoms for months prior to my pregnancy. Sadly, because I am eating a lot more grains and breads this go round, I ended up back where I have been in the past. Knowing that this struggle always leads to more trouble after baby arrives by way of thrush and mastitis/clogged ducts, I was desperate to deal with it quickly.
I began a course of probiotics and worked to take out the yeast breads from my diet. The probiotics are easy, removing the bread...not so much. Currently, I'm on my third probiotic. I've used three different kinds over the last several weeks in large doses. I saw some change but more in the way of the symptoms shifting to new areas of irritation. I also developed varicose veins in some unfortunate places which made me wonder if those were creating the discomfort more than the yeast. My mw gave an herbal spray for me to use to deal with those and to bring some relief to the yeast symptoms while my body continued to heal.
Okay, here's where my lack of patience set in again. (notice how I keep wanting to deal with these issues FAST and get them out of the way QUICKLY?) After a week of still struggling I decided to use an OTC three day yeast treatment. I remembered one of my midwives telling me in a previous pregnancy how important it was to be free of that prior to deliver so as to be sure there wasn't a weakening of the tissues necessary for a good birth. I was getting closer and really felt I needed to deal with this once and for all.
I'm happy to report that the OTC treatment has taken care of the discomforting symptoms. The herbal spray is helping with the variscosities as well and helping with any other slight itching that emerges. The most recent probiotic I started is a strong one that should finally wipe out the yeast before baby arrives.
3. GBS (Group B Strep): This is a controversial issue out there. I'll just explain how I handle this when I'm planning a homebirth and let you decide for yourself how you plan to deal with it for your birth.
In the past I've tested positive for GBS. Research shows that even if you test negative, a week or even a day later you could test positive for GBS. It's that finicky and the tests are that unreliable. This is the primary reason the doctors won't accept a GBS test done *too early* as reliable for treatment or no treatment. Because of this, I've chosen over the last few pregnancies, when I have the choice, to forgo the actual GBS test and assume I am positive to some degree. (after all, I've been positive before, so it's likely I still carry the bacteria).
In a homebirth, I have some assurance that the birth methods and techniques will keep my baby at a lesser risk for exposure during birth. (fewer cervical checks, no artificial rupture of membranes, more gentle delivery practices) Along with these measures my midwife recommends a vaginal wash using hibiclense during labor to keep the birth canal clean. Recently, she and her colleagues have seen great results in using a probiotic called Fem-Dophilus to reverse or eliminate the presence of GBS in patients that tested positive in the weeks leading up to birth.
So, with these tools in my pocket I choose to not use antibiotics during my labor to treat any potential GBS infection. Once baby is born, I use my midwife's instructions for monitoring baby's heart rate and temperature at semi-hourly intervals in the first week to be on the watch for signs of infection. This protocol, in my experience, has been much more thorough than what I've seen the hospital staff offer in my hospital births.
4. Positioning: At about 34-35 weeks baby was presenting in a breech oblique position.
Most of my pregnancies I've struggled to get baby to position properly. I've never dealt with a breech baby, but generally have babies that like to lie posterior. The breech scared me a bit and gave me the final push I needed to schedule my prenatal appointments with a chiropractor to prep for delivery as well as help this baby turn the right way.
After about three visits with the chiropractor baby was back to head down position, though still posterior. This made me so happy. I was also happy that my visits also helped me with increased energy, a decrease of nausea that has, sadly, returned during these last few weeks, and a decrease in the dizzy spells I deal with. I will continue to see the chiropractor at least once a week leading up to delivery and the weeks following to ensure that I and baby are adjusted well.
5. Labor Prep: I started my labor prep regimen this week! I use Red Raspberry Leaf tablets and Evening Primrose Oil in the final weeks.
The Red Raspberry Leaf helps to tone the uterus, helping it work more efficiently during and after labor. I continue using the RRL tablets for at least a month following birth to help my uterus continue toning and return to normal state. I've found that my post partum recovery and bleeding have always been short and minimal. I am confident the RRL is a big help with this. I could have started using the RRL as early as 32 weeks, but I didn't have it on hand at that time. That just means I can start with higher doses now as I go. I am currently taking two 950mg tablets per day. I may increase as I approach my due date.
Evening Primrose Oil helps to soften and ripen the cervix. My body needs all the help it can get with this! I am currently taking one 1300mg orally once per day and one 1300mg inserted *privately* each night.
I've also recently read that eating 6 raw dates per day can shorten your labor. I'm not sure I can get that many in, but it sure will be yummy trying! :D
6. Family Prep: Freezer meals!
We've been working to fill the freezer by doubling meals and baked goods during the week. On top of this, my two oldest girls are hosting a Freezer Meal Shower for me later this month. We're inviting the ladies from church to come and help us prep meals with our recipes and ingredients for one final big stock up before baby arrives. We are excited about this! It will give a chance to invite friends over, give me a lot of help where I need it most right now (standing for long periods of time working in the kitchen is really tough right now) and takes away the challenge of getting meals to us after baby arrives since we live an hour from the church we attend and generally wait several weeks after baby arrives to go out in public again.
Here's my list of foods I hope to prep in the coming weeks and at the party:
Soup Starter Bags: Quart sized bags of chopped onion, celery, carrots, mushrooms, and leafy greens
Bean Bags: Quart sized bags with chopped onion, mushrooms, and leafy greens to add to cooked beans
Main Dish Meals: (these are all plant-based, non-dairy meals following our nutritarian goals)
Veggie Lasagna
Stuffed Shells
Pasta Broccoli Alfredo
Upside Down Not Roast (similar to shepherd's pie)
Bean Burgers and Nuggets
Bean Balls for spaghetti
Breakfast Patties
Chickpea Pot Pie with Biscuit Topping
Scalloped Potatoes
Breakfast Burritos
Pasty Hotdish and/or pasties
Creamy Mac
Baked Goods:
Spiced Coffee with Date Caramel Sauce
Pancakes
Apple Crisp
Rhubarb Crisp
Blueberry Muffins
Banana Bread
Sweet Potato Biscuits
Irish Soda Bread
Applesauce Cornbread
Zucchini Bread
Banana Blueberry Bars
Granola
Chocolate Cake (for labor day!) with fudgy frosting
Extras:
Salad dressings
Chickpea dip
Hummus
BBQ sauce
Alfredo sauce
So, that's the plan. I've got a few things already done. It would be great to get even half of these done before baby arrives. :)
7. Gestational Diabetes: Testing again this week and all my numbers are in perfect range. YIPPEEE!!!
In the meantime, I'm moving pretty slow. I'm dealing with nausea off and one and am pretty sore and achy. This belly of mine is heavy and my energy is low. I've moved in to my normal Hibernation Mode and would loooove to just hide out alone, like a cat, until this baby arrives. Still, there's that freezer list and nesting list that needs attention along with schooling and the children's activities that will make the coming weeks move very quickly, I'm sure.
Please pray I can keep a smile on my face and see the blessings in the tasks while I work to keep up with all that needs done.
Side note: In these photos I'm wearing the gown my oldest daughter made for me. She designed and created it for me to wear to the Medieval Feast she is hosting this weekend. Isn't she talented?? :D
Here's an update on what's been happening since my last post when I was just starting my first trimester:
1. Anemia: Shortly after my last post I found out I was low on my iron levels. I was borderline low, as in, my numbers weren't so low that I was at risk to miss out on my home birth, but low enough that I needed to get busy getting them back up again.
Now, for someone who eats plant-based, this took me a bit by surprise at first. Then I thought back over this pregnancy, evaluating how I've done with eating and taking my vitamins and it was a no-brainer that I would have this come up. The fact that I've struggled so much just to eat the foods that are iron rich and eat enough of them. My appetite has been very poor this pregnancy. Add in that I've been horribly forgetful about taking my prenatal vitamins and you have a recipe for low iron right there.
This diagnoses also explained why I was feeling so awful mid-pregnancy. I was extremely fatigued and dealt with dizziness and feeling faint anytime I was standing in one place for more than15-20 minutes. It was a real struggle and I was glad to find out there was a real cause other than I was just an old grand-multipara.
I started asking questions of my midwife and other moms and began my research on what was my best strategy to get those levels up fast. Even though they weren't terribly low, I wanted to feel better sooner than later and I wanted the issue dealt with well before labor so as not to create complications. First, I evaluated my diet and looked at what foods I needed to work harder at getting down to increase my natural iron intake. Many of the foods I would normally eat are very high in iron, I just needed a better plan to get them in on a daily basis. I looked at some charts like this one and this one and made this plan:
Iron Rich Foods menu:
Breakfast: Prenatal vitamins, Kale
Breakfast salad with added hemp seeds, pumpkin seedsMorning snack: Dried apricots or raisins with brazil nuts, piece of baked good
Lunch: Lentils with added greens (collards or chard); half potato; spinach salad with oranges and raw pumpkin seeds
Snack: Crackers with hummus (chickpeas), cut veggies
Dinner: Add roasted beet with dinner, be sure to get beans in at dinner
Evening snack: Smoothie made with Ojay, kale, fruit, hemp seed
Okay, so that was my plan. However, it didn't take long for me to see that I couldn't rely on my body to stick to the plan. It's just too hard for me to get that much food and those sorts of foods down every day. My taste meter is just too off right now.
That's when I started to look at supplements for increasing my iron levels. I looked at using floradix, but read some conflicting thoughts regarding how effective it really is. (I wish I had book marked my sources while doing that research as I can't find the links now that pertain to the discussion. Sorry!) I decided to simply go with an iron supplement and get what I needed in me directly.
My usual prenatal vitamins, Dr. Furhman's Gentle Prenatal, has plenty of iron in it, but I wanted an extra boost to recover faster. I hunted around and chose to go with a product called Hemaplex. I liked that the ingredients didn't include yeast or dairy of any kind. I'm already struggling with yeast and the calcium in the dairy is a natural inhibitor of iron absorption so it doesn't make sense to me to add that in. The Hemaplex is loaded with a variety of other vitamins as well, though, so I decreased my prenatals by half while I used it. I stayed on the Hemaplex for approximately 3-4 weeks and then went back to using my regular prenatal vitamin dose. During this time I kept working on eating as close to the menu plan I had made as I could. My biggest tool was adding in at least one green smoothie made with iron rich foods every day.
My recent blood draw showed my iron levels back in the normal range. I need to keep working at getting in those vitamins regularly and getting down the right foods, but I'm glad to see that I found the right track and was able to remedy that issue. I knew before the test that I was doing better as my energy definitely increased and my dizzy while standing issues lessened. I still struggle with that but I can go a lot longer than 15 minutes before it takes effect. Whew!
2. Yeast: I struggle with this every pregnancy, even though I was hopeful it wouldn't come up this time as I had been free of any yeasty symptoms for months prior to my pregnancy. Sadly, because I am eating a lot more grains and breads this go round, I ended up back where I have been in the past. Knowing that this struggle always leads to more trouble after baby arrives by way of thrush and mastitis/clogged ducts, I was desperate to deal with it quickly.
I began a course of probiotics and worked to take out the yeast breads from my diet. The probiotics are easy, removing the bread...not so much. Currently, I'm on my third probiotic. I've used three different kinds over the last several weeks in large doses. I saw some change but more in the way of the symptoms shifting to new areas of irritation. I also developed varicose veins in some unfortunate places which made me wonder if those were creating the discomfort more than the yeast. My mw gave an herbal spray for me to use to deal with those and to bring some relief to the yeast symptoms while my body continued to heal.
Okay, here's where my lack of patience set in again. (notice how I keep wanting to deal with these issues FAST and get them out of the way QUICKLY?) After a week of still struggling I decided to use an OTC three day yeast treatment. I remembered one of my midwives telling me in a previous pregnancy how important it was to be free of that prior to deliver so as to be sure there wasn't a weakening of the tissues necessary for a good birth. I was getting closer and really felt I needed to deal with this once and for all.
I'm happy to report that the OTC treatment has taken care of the discomforting symptoms. The herbal spray is helping with the variscosities as well and helping with any other slight itching that emerges. The most recent probiotic I started is a strong one that should finally wipe out the yeast before baby arrives.
3. GBS (Group B Strep): This is a controversial issue out there. I'll just explain how I handle this when I'm planning a homebirth and let you decide for yourself how you plan to deal with it for your birth.
In the past I've tested positive for GBS. Research shows that even if you test negative, a week or even a day later you could test positive for GBS. It's that finicky and the tests are that unreliable. This is the primary reason the doctors won't accept a GBS test done *too early* as reliable for treatment or no treatment. Because of this, I've chosen over the last few pregnancies, when I have the choice, to forgo the actual GBS test and assume I am positive to some degree. (after all, I've been positive before, so it's likely I still carry the bacteria).
In a homebirth, I have some assurance that the birth methods and techniques will keep my baby at a lesser risk for exposure during birth. (fewer cervical checks, no artificial rupture of membranes, more gentle delivery practices) Along with these measures my midwife recommends a vaginal wash using hibiclense during labor to keep the birth canal clean. Recently, she and her colleagues have seen great results in using a probiotic called Fem-Dophilus to reverse or eliminate the presence of GBS in patients that tested positive in the weeks leading up to birth.
So, with these tools in my pocket I choose to not use antibiotics during my labor to treat any potential GBS infection. Once baby is born, I use my midwife's instructions for monitoring baby's heart rate and temperature at semi-hourly intervals in the first week to be on the watch for signs of infection. This protocol, in my experience, has been much more thorough than what I've seen the hospital staff offer in my hospital births.
4. Positioning: At about 34-35 weeks baby was presenting in a breech oblique position.
Most of my pregnancies I've struggled to get baby to position properly. I've never dealt with a breech baby, but generally have babies that like to lie posterior. The breech scared me a bit and gave me the final push I needed to schedule my prenatal appointments with a chiropractor to prep for delivery as well as help this baby turn the right way.
After about three visits with the chiropractor baby was back to head down position, though still posterior. This made me so happy. I was also happy that my visits also helped me with increased energy, a decrease of nausea that has, sadly, returned during these last few weeks, and a decrease in the dizzy spells I deal with. I will continue to see the chiropractor at least once a week leading up to delivery and the weeks following to ensure that I and baby are adjusted well.
5. Labor Prep: I started my labor prep regimen this week! I use Red Raspberry Leaf tablets and Evening Primrose Oil in the final weeks.
The Red Raspberry Leaf helps to tone the uterus, helping it work more efficiently during and after labor. I continue using the RRL tablets for at least a month following birth to help my uterus continue toning and return to normal state. I've found that my post partum recovery and bleeding have always been short and minimal. I am confident the RRL is a big help with this. I could have started using the RRL as early as 32 weeks, but I didn't have it on hand at that time. That just means I can start with higher doses now as I go. I am currently taking two 950mg tablets per day. I may increase as I approach my due date.
Evening Primrose Oil helps to soften and ripen the cervix. My body needs all the help it can get with this! I am currently taking one 1300mg orally once per day and one 1300mg inserted *privately* each night.
I've also recently read that eating 6 raw dates per day can shorten your labor. I'm not sure I can get that many in, but it sure will be yummy trying! :D
6. Family Prep: Freezer meals!
We've been working to fill the freezer by doubling meals and baked goods during the week. On top of this, my two oldest girls are hosting a Freezer Meal Shower for me later this month. We're inviting the ladies from church to come and help us prep meals with our recipes and ingredients for one final big stock up before baby arrives. We are excited about this! It will give a chance to invite friends over, give me a lot of help where I need it most right now (standing for long periods of time working in the kitchen is really tough right now) and takes away the challenge of getting meals to us after baby arrives since we live an hour from the church we attend and generally wait several weeks after baby arrives to go out in public again.
Here's my list of foods I hope to prep in the coming weeks and at the party:
Soup Starter Bags: Quart sized bags of chopped onion, celery, carrots, mushrooms, and leafy greens
Bean Bags: Quart sized bags with chopped onion, mushrooms, and leafy greens to add to cooked beans
Main Dish Meals: (these are all plant-based, non-dairy meals following our nutritarian goals)
Veggie Lasagna
Stuffed Shells
Pasta Broccoli Alfredo
Upside Down Not Roast (similar to shepherd's pie)
Bean Burgers and Nuggets
Bean Balls for spaghetti
Breakfast Patties
Chickpea Pot Pie with Biscuit Topping
Scalloped Potatoes
Breakfast Burritos
Pasty Hotdish and/or pasties
Creamy Mac
Baked Goods:
Spiced Coffee with Date Caramel Sauce
Pancakes
Apple Crisp
Rhubarb Crisp
Blueberry Muffins
Banana Bread
Sweet Potato Biscuits
Irish Soda Bread
Applesauce Cornbread
Zucchini Bread
Banana Blueberry Bars
Granola
Chocolate Cake (for labor day!) with fudgy frosting
Extras:
Salad dressings
Chickpea dip
Hummus
BBQ sauce
Alfredo sauce
So, that's the plan. I've got a few things already done. It would be great to get even half of these done before baby arrives. :)
7. Gestational Diabetes: Testing again this week and all my numbers are in perfect range. YIPPEEE!!!
In the meantime, I'm moving pretty slow. I'm dealing with nausea off and one and am pretty sore and achy. This belly of mine is heavy and my energy is low. I've moved in to my normal Hibernation Mode and would loooove to just hide out alone, like a cat, until this baby arrives. Still, there's that freezer list and nesting list that needs attention along with schooling and the children's activities that will make the coming weeks move very quickly, I'm sure.
Please pray I can keep a smile on my face and see the blessings in the tasks while I work to keep up with all that needs done.
Side note: In these photos I'm wearing the gown my oldest daughter made for me. She designed and created it for me to wear to the Medieval Feast she is hosting this weekend. Isn't she talented?? :D
Tuesday, September 9, 2014
Tots-n-Teens Tuesday: The New Nugget
Tried a new recipe for lunch today. I had high hopes for these babies, thinking, that IF they scored well with The Judges, (there are eight of them, age 16 down to 2yo) these would be a really great way to pre-make some packable foods for picnics, road trips, and other on the fly meals that are on our horizon right now.
I'm THRILLED to say they are a success!!
So, with very little effort, go ahead and whip up these cute little finger foods for your children (and then snitch a few yourself). The ideas for these are limitless:
1. Packed lunches
2. Salad toppers
3. Snack time
4. Party treats
5. Bag a bunch for the freezer for a quick heat and serve meal on a busy day
6. Toddler finger food
7. Stuff them in pitas for an easy meal on the run
8. Serve over pasta with your favorite marinara
I can't give my source on this recipe, as it's just a print out in my binder, so I'm not sure where it came from. Sorry about that. I generally try to give credit where credit is due because I certainly couldn't come up with these sort of yummy foods all by my lonesome.
Baked Falafel *Nuggets*
(I added the word Nuggets to the name of this recipe because it just seems to fit, and it's just that much more kid appealing, yk? )
Makes about 20-24 nuggets
1 15oz can garbanzo beans (chickpeas)
1 small onion, finely chopped (I tossed mine in the food processor with the S blade)
2-3 garlic cloves, finely chopped or 2-3 tsp minced garlic
3 TBS fresh parsley, chopped (I left this out)
1 TBS fresh cilantro, chopped (I left this out)
1 tsp lemon juice
1 tsp olive oil (optional)
1 tsp coriander
1 tsp cumin
1/4 to 1/2 tsp dried red pepper flakes (I used the lesser amount)
2 TBS flour (I used WW pastry flour, but you could use whatever you prefer)
1 tsp baking powder
Salt and pepper to taste
Preheat oven to 375 degrees. Drain and rinse the beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2" in diameter and slightly flatten. Place onto a baking pan lined with parchment paper.
Bake for 15 mintues on each side until nicely browned.
Who knows, just maybe I'm getting into the swing of things with my blog again and I'll post the recipe for that Chunky Veggie Soup we had for lunch today on Thrifty Thursday. It's a great way to use up the zucchini coming out of the garden right now. :)
I'm THRILLED to say they are a success!!
So, with very little effort, go ahead and whip up these cute little finger foods for your children (and then snitch a few yourself). The ideas for these are limitless:
1. Packed lunches
2. Salad toppers
3. Snack time
4. Party treats
5. Bag a bunch for the freezer for a quick heat and serve meal on a busy day
6. Toddler finger food
7. Stuff them in pitas for an easy meal on the run
8. Serve over pasta with your favorite marinara
I can't give my source on this recipe, as it's just a print out in my binder, so I'm not sure where it came from. Sorry about that. I generally try to give credit where credit is due because I certainly couldn't come up with these sort of yummy foods all by my lonesome.
Baked Falafel *Nuggets*
(I added the word Nuggets to the name of this recipe because it just seems to fit, and it's just that much more kid appealing, yk? )
Makes about 20-24 nuggets
1 15oz can garbanzo beans (chickpeas)
1 small onion, finely chopped (I tossed mine in the food processor with the S blade)
2-3 garlic cloves, finely chopped or 2-3 tsp minced garlic
3 TBS fresh parsley, chopped (I left this out)
1 TBS fresh cilantro, chopped (I left this out)
1 tsp lemon juice
1 tsp olive oil (optional)
1 tsp coriander
1 tsp cumin
1/4 to 1/2 tsp dried red pepper flakes (I used the lesser amount)
2 TBS flour (I used WW pastry flour, but you could use whatever you prefer)
1 tsp baking powder
Salt and pepper to taste
Preheat oven to 375 degrees. Drain and rinse the beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2" in diameter and slightly flatten. Place onto a baking pan lined with parchment paper.
Bake for 15 mintues on each side until nicely browned.
Who knows, just maybe I'm getting into the swing of things with my blog again and I'll post the recipe for that Chunky Veggie Soup we had for lunch today on Thrifty Thursday. It's a great way to use up the zucchini coming out of the garden right now. :)
Thursday, August 14, 2014
Hello Third Trimester!!
Well, hello there!! And where, oh, where have I been hiding???
After struggling in my last seven pregnancies to keep my blood sugars low and steady, failing in my last two pregnancies and being diagnosed with insulin required GD, I am overjoyed to see my body reverse this response and my numbers low and even with very little effort on my part.
What's made the difference? I'm sure that losing those 60 pounds prior to this pregnancy was an important factor. However, another huge difference is that this pregnancy I've worked to continue the plant-based diet I've enjoyed over the past year. I'm not eating a vegan diet, (which eliminates all animal products completely) but I am building my meals on foods that are primarily plant-based, keeping the meats and dairy to a bare minimum, basically having them in small amounts when we eat away from home.
A typical day of eating looks something like this for me right now:
Breakfast: Breakfast salad (kale, diced strawberries, green apple, frozen blueberries, raw oats, chopped walnuts or flax seed), Ezekiel English muffin with natural peanut butter
Lunch: Green salad topped with taco style lentils & rice, raw veggies
Snack: Clif Bar or fruit and popcorn
Dinner: Potato or rice with sautéed veggies topped with seeds or nuts mixed in, legumes, green salad topped with seeds or a nut-based dressing
Evening snack: Clif Bar or green fruit smoothie or fruit and crackers
Of course these vary a bit according to the day. I'm still eating a lot more grains and starches than what I was eating pre-pregnancy. They help my belly feel full and, frankly, taste good to me. I'll be honest and say that I'm still struggling to *like* the raw greens and veggies I need to get down daily for adequate calories and nutrition. That means that I use grains and potatoes to help fill the gap when my gag reflex is at its highest. That also means that I often resort to a green smoothie to replace a green salad because it goes down a lot easier.
Now that I'm in my third trimester, I'm on the watch for my body to be struggling a bit more in processing sugars. It's just what normal pregnant women do as they get near the end of their pregnancy. Thankfully, my fasting numbers have all been wonderful, averaging about 75-80. In my previous pregnancy, I couldn't get my fasting number under 100 which landed me on insulin at about week 20. I was already carefully following the GD diet I had been counseled to use in the pregnancy before, so it was quite disheartening to me to feel I had *failed*. Already, though, in this pregnancy, I'm seeing great improvement and a huge lack of stress and fretting over every little bite that goes in my mouth.
Twenty-Eight weeks is the typical time that a pregnant woman would take the glucose challenge test to screen for GD. I would have taken it sooner, given my history. At week 13 I did take an A1C screen to look at how my blood sugar was behaving over the course of the previous several months. The results came back in normal range, which was great. After discussion with my mw and the OB she consults with, we are choosing to forgo the glucola drink and use my weekly monitoring results to see how my body is handling the challenge of processing sugar as this pregnancy progresses. That means that I'm working to test my blood each day when I wake (fasting), and one hour after each meal for a week at a time, intermittently. We all agree that this strategy will give us the big picture and help us make wise choices.
Hopefully, as the weeks progress during this last stretch, I'll only have great news to share regarding my blood sugars, growth of baby, and even how I'm feeling. Though, I admit, this little guy is getting heavy and harder to carry each day! That is likely due to my shortcomings in this pregnancy which would be a terrible lack of exercise and sleep. *blush* I've gained approximately 20 pounds so far. That's the most I've gained in my previous five pregnancies. I'm feeling large, uncomfortable, and very much like I'm outgrowing this body of mine.
Still, I'm moving, planning, prepping, THRILLED to meet this sweet baby BOY!! and overjoyed to see that all I've learned and applied this past year is genuinely helping me stay healthy and grow a (big!) healthy baby to love on. Once again, the Lord affirms that His creation and provision is all and everything I need for life and godliness.
Behind this growing belly, that's where! Last week I walked into my third trimester of this pregnancy. I'm not sure I can express how thrilled I am with the level of health I'm seeing with Baby Number NINE!
What's made the difference? I'm sure that losing those 60 pounds prior to this pregnancy was an important factor. However, another huge difference is that this pregnancy I've worked to continue the plant-based diet I've enjoyed over the past year. I'm not eating a vegan diet, (which eliminates all animal products completely) but I am building my meals on foods that are primarily plant-based, keeping the meats and dairy to a bare minimum, basically having them in small amounts when we eat away from home.
Breakfast: Breakfast salad (kale, diced strawberries, green apple, frozen blueberries, raw oats, chopped walnuts or flax seed), Ezekiel English muffin with natural peanut butter
Lunch: Green salad topped with taco style lentils & rice, raw veggies
Snack: Clif Bar or fruit and popcorn
Dinner: Potato or rice with sautéed veggies topped with seeds or nuts mixed in, legumes, green salad topped with seeds or a nut-based dressing
Evening snack: Clif Bar or green fruit smoothie or fruit and crackers
Of course these vary a bit according to the day. I'm still eating a lot more grains and starches than what I was eating pre-pregnancy. They help my belly feel full and, frankly, taste good to me. I'll be honest and say that I'm still struggling to *like* the raw greens and veggies I need to get down daily for adequate calories and nutrition. That means that I use grains and potatoes to help fill the gap when my gag reflex is at its highest. That also means that I often resort to a green smoothie to replace a green salad because it goes down a lot easier.
Twenty-Eight weeks is the typical time that a pregnant woman would take the glucose challenge test to screen for GD. I would have taken it sooner, given my history. At week 13 I did take an A1C screen to look at how my blood sugar was behaving over the course of the previous several months. The results came back in normal range, which was great. After discussion with my mw and the OB she consults with, we are choosing to forgo the glucola drink and use my weekly monitoring results to see how my body is handling the challenge of processing sugar as this pregnancy progresses. That means that I'm working to test my blood each day when I wake (fasting), and one hour after each meal for a week at a time, intermittently. We all agree that this strategy will give us the big picture and help us make wise choices.
Still, I'm moving, planning, prepping, THRILLED to meet this sweet baby BOY!! and overjoyed to see that all I've learned and applied this past year is genuinely helping me stay healthy and grow a (big!) healthy baby to love on. Once again, the Lord affirms that His creation and provision is all and everything I need for life and godliness.
Thursday, May 15, 2014
Thrifty Thursday: Time Savers
Thinking of being thrifty involves more than just pinching pennies. Stop and think of how valuable your time and energy is. You'll realize in a hurry how important it is to be frugal whenever possible. That's when you are thankful for two of your favorite time savers: A food processor and Leftovers.
Tonight's dinner prep took 15 minutes. That's not bad for a veggie stir fry for ten people!
I took about 10 minutes to get the brown rice cooking, veggies washed, peeled, and then run through the food processor. Another five minutes to mix up a yummy pineapple ginger sauce, pull the bags of frozen veggies out to thaw and the raw cashews, and you're ready to put your feet up and blog about it for a good 20 minutes or so while that rice simmers.
Tonight's dinner prep took 15 minutes. That's not bad for a veggie stir fry for ten people!
I took about 10 minutes to get the brown rice cooking, veggies washed, peeled, and then run through the food processor. Another five minutes to mix up a yummy pineapple ginger sauce, pull the bags of frozen veggies out to thaw and the raw cashews, and you're ready to put your feet up and blog about it for a good 20 minutes or so while that rice simmers.
Pineapple Ginger Stir Fry Sauce
2 cans of unsweetened pineapple chunks, juice only
1 tsp of ground ginger
1 tsp - 1 TBS of Bragg's Liquid Aminos (depending on taste preference)
1 TBS or more of garlic (you can use fresh, minced, or dehydrated like I used tonight)
2-3 TBS arrowroot powder or thickening agent of choice
Mix together and add to veggies about 5 minutes before serving to allow the sauce to thicken. Stir in pineapples and 1 cup raw cashews just before serving.
I use whatever vegetables I have in the fridge, making Stir Fry a financially frugal meal at our house as well a thrifty time saver, especially if I have leftover vegetables from the week to use up.
Tonight's Veggie Mix:
Through the food processor, slicing blade, in this order:
3 large ribs of celery
3 large carrots
1.5 yellow onion
half a box of baby portabella mushrooms
1/4 red bell pepper that needed using up
Frozen Veggies to be added:
1.5 bags broccoli
1 bag baby Brussels sprouts
1/4 to 1/2 bag of chopped collard greens
Other:
1 container of leftover green beans from the fridge (about 1-2 cups)
1-2 cans water sliced water chestnuts, drained and rinsed
1 can bean sprouts, drained and rinsed
Add the above ingredients just prior to adding the sauce. You only need time to warm them up and you don't want them getting too mushy in your veggie mix.
*Because I'm using some frozen vegetables, I allow for about 20 minutes to get everything cooked up and to the table. I generally need to use a large skillet wok and a large frying pan to cook all the veggies at first. Once they cook down, I can combine the veggies in the wok before adding the sauce, pineapple, and cashews. But really, with that 15 minutes of prep work done, this becomes and easy dump and serve meal.
Friday, March 14, 2014
Fit Friday: March 14, 2014
I'm not feeling terribly fit right now. This week has been hard. I got in a couple of Ttapp workouts but have been mostly feeling worn and nauseas and not wanting to move at all.
I step on the scale during the week and it has me hovering between 158 and 159 most every day. Then, today, it's bouncing all around in the lower 150's. I finally got some consistent readings at 154. It doesn't make sense to me to see the scale dip so low like that and then jump back up the next several days by a few pounds. However, I know my hormones are going all sorts of different directions and I have been struggling to eat much of anything in the last few days.
I don't really feel like I can count on a number for my weight for sure, though. It's fluctuating so much. What I can feel good about right now is that I haven't gained into the next decade. A few weeks into this pregnancy and I haven't eaten myself forward. That's a good thing. Especially with the lack of activity I have right now.
I'm working hard to get those folate foods down. It's not been easy. The texture and smell of the legumes is really making me ill. I've been reaching for bland and textured foods that comfort me like rice and toast. Not the best for nutrition but still far better than the boxed and canned foods I've relied on in the past.
I need to get groceries today. That will be a challenge.
The children have done well keeping up with making meals for themselves and for me. I feel terrible that I am so repulsed by the kitchen, but also grateful for the skills they've acquired to keep us afloat.
I went out with David on Wednesday this week and caved into a craving for a buffalo chicken wrap. It tasted lovely on the way down and my stomach enjoyed feeling full with something of substance. I thought, well...I guess meat is okay for me. A few hours later I was feeling quite ill and yesterday was my worst day of sickness yet. I also struggled with loose bowels all day. Now, that could all be coincidence, I'm not sure. But, it sure did seem that my system had something in it that it wasn't used to having in there.
I think I'm seeing a tiny bit of difference in my hips, thighs, and waist using ttapp. I hope to be able to keep getting it in each day to work on those improvements.
I step on the scale during the week and it has me hovering between 158 and 159 most every day. Then, today, it's bouncing all around in the lower 150's. I finally got some consistent readings at 154. It doesn't make sense to me to see the scale dip so low like that and then jump back up the next several days by a few pounds. However, I know my hormones are going all sorts of different directions and I have been struggling to eat much of anything in the last few days.
I don't really feel like I can count on a number for my weight for sure, though. It's fluctuating so much. What I can feel good about right now is that I haven't gained into the next decade. A few weeks into this pregnancy and I haven't eaten myself forward. That's a good thing. Especially with the lack of activity I have right now.
I'm working hard to get those folate foods down. It's not been easy. The texture and smell of the legumes is really making me ill. I've been reaching for bland and textured foods that comfort me like rice and toast. Not the best for nutrition but still far better than the boxed and canned foods I've relied on in the past.
I need to get groceries today. That will be a challenge.
The children have done well keeping up with making meals for themselves and for me. I feel terrible that I am so repulsed by the kitchen, but also grateful for the skills they've acquired to keep us afloat.
I went out with David on Wednesday this week and caved into a craving for a buffalo chicken wrap. It tasted lovely on the way down and my stomach enjoyed feeling full with something of substance. I thought, well...I guess meat is okay for me. A few hours later I was feeling quite ill and yesterday was my worst day of sickness yet. I also struggled with loose bowels all day. Now, that could all be coincidence, I'm not sure. But, it sure did seem that my system had something in it that it wasn't used to having in there.
I think I'm seeing a tiny bit of difference in my hips, thighs, and waist using ttapp. I hope to be able to keep getting it in each day to work on those improvements.
Saturday, March 8, 2014
Saturday Set-Up - March 8, 2014
This week's Set-Up has a brand new purpose to it. That's because I just walked into my 6th week of pregnancy and the morning sickness has begun!
I'm only getting it in waves right now, so it's already better than my past pregnancies. This morning, though, I felt awful for a time and I knew I had to get some foods prepped to get me through the coming week.
Seeing how quickly I can go from fine to Vomit Ready, I know my appetite is going to drop off a lot this week. My focus right now is to get in enough foods to meet the folate requirements this baby needs to grow and develop safely. Using this chart, I found that's not hard to do in any way when I'm eating normally with the 6 week plan as my base. But, when my stomach is starting to turn at just the smell of fresh greens, I know I need a plan for getting the basic necessities down.
Survive the Green Plan
Folate Goal: 600 mcg
Green Smoothie = 115 to 150 mcg folate
1 cup of lentils = 358 mcg folate
1 PB ball = 100 mcg folate
If I only get these three items in each day, I am very close to my goal of 600 mcg of folate daily. If you consider that the lentils I eat are prepared with onion, mushrooms, and cooked greens, I'm even closer if not fully over the daily need.
And, Lord willing, I'll be able to add in another bowl of beans, steamed broccoli, or even a roasted beet which will put me well over my daily goal.
So, today, after my ginger tea got me feeling better, I packed up some freezer bags filled with fruits and veggies for green smoothies. I was inspired by the tutorial at this link.
I'm only getting it in waves right now, so it's already better than my past pregnancies. This morning, though, I felt awful for a time and I knew I had to get some foods prepped to get me through the coming week.
Seeing how quickly I can go from fine to Vomit Ready, I know my appetite is going to drop off a lot this week. My focus right now is to get in enough foods to meet the folate requirements this baby needs to grow and develop safely. Using this chart, I found that's not hard to do in any way when I'm eating normally with the 6 week plan as my base. But, when my stomach is starting to turn at just the smell of fresh greens, I know I need a plan for getting the basic necessities down.
Survive the Green Plan
Folate Goal: 600 mcg
Green Smoothie = 115 to 150 mcg folate
1 cup of lentils = 358 mcg folate
1 PB ball = 100 mcg folate
If I only get these three items in each day, I am very close to my goal of 600 mcg of folate daily. If you consider that the lentils I eat are prepared with onion, mushrooms, and cooked greens, I'm even closer if not fully over the daily need.
And, Lord willing, I'll be able to add in another bowl of beans, steamed broccoli, or even a roasted beet which will put me well over my daily goal.
So, today, after my ginger tea got me feeling better, I packed up some freezer bags filled with fruits and veggies for green smoothies. I was inspired by the tutorial at this link.
I used 1 cup of cantaloupe, 1 cup of strawberries, and 1/2 cup of blueberries for the fruit...
I had a mix of beet greens, kale, and bok choy for the greens. I firmly packed a heaping two cups into the bags. I added a palm of walnuts and a palm of a mixture of sliced almonds and raw pumpkin seeds.
These pretty little bags are all tucked in my freezer now. I'll add a TBS of chia seeds and water to the blender to mix these up for my daily smoothie. I may end up decreasing the fruit as I move along this pregnancy so as to keep my sugars low, but for now, I want to make sure I like this taste while I'm dealing with the nausea.
I also made some protein rich power bits for the freezer. One of these each day will give me 100 mcg of folate and enough protein to help my stomach stay busy and, hopefully, more settled during the day.
Another quick treat my daughter made for me today was a pan of roasted chickpeas. These are a little too good to resist, though. The first pan was gone before the day was out and I didn't even have one! We made a second pan for our dinner salad tonight. It's a good thing these are easy to make, so I can still rely on them for a high folate food that is easy to get down.
1 large can of garbanzo beans, rinsed, sprinkled with Mrs. Dash seasoning and roasted at 400 degrees until crispy. 1 cup = 282 mcg folate.
I'm feeling confident about this plan. Even at my worst, I'm pretty sure I can keep this minimum food down. It will be in texture that soothes my stomach and is easy to digest.
Now, I can sit back, welcome the green, and enjoy this gift of a first trimester knowing that this little one is being fed the best I know how.
Monday, March 3, 2014
Monday Motivation - 3.3.14
I've got some new motivation that has me more focused than usual. I'll share what that is soon.
In the meantime, I'll list some goals for this week and get moving on my day.
1. Morning worship
2. Morning Ttapp BWP
3. Hoe-downs after each meal
4. Stair climbing, increasing by one each day
5. Eat using 6-week plan plus increasing/targeting folate foods and fats
6. Afternoon rest - 30 minutes
7. Evening pilates
8. Bedtime worship
9. Sleep by 9pm
10. Vitamins daily
In the meantime, I'll list some goals for this week and get moving on my day.
1. Morning worship
2. Morning Ttapp BWP
3. Hoe-downs after each meal
4. Stair climbing, increasing by one each day
5. Eat using 6-week plan plus increasing/targeting folate foods and fats
6. Afternoon rest - 30 minutes
7. Evening pilates
8. Bedtime worship
9. Sleep by 9pm
10. Vitamins daily
Monday, February 24, 2014
Monday Motivation: Feb. 24, 2014
Starting a new week and a new six week school session after a Sabbath break. I'm feeling great and excited for a fresh start ahead.
I haven't made much time for blogging. It just hasn't found it's way to the top of my priority list these days. I do love being here, but the days are full and I need to pick and choose what is most profitable.
I am thrilled to report that I'm well into the 150s now. I'm down another pant size as well. I'm so thankful for the progress.
Now, for my motivation and goals this week:
"Good understanding produces favor, but the way of the treacherous is hard. Every prudent man acts with knowledge, but a fool displays folly." Proverbs 13:15-16
These verses are meaningful to me right now. I have some habits to deal with in how I interact with my children and meditating on this truth is valuable. I have some struggles I'm praying through right now to prevent bitterness and stress rooting in my heart with relationships with other believers. I have a battle over my flesh that desires to be lazy and self-indulgent. I have a wonderful, yet difficult season approaching. I need my eyes on the Lord more than ever.
As I read these verses, I'm praying that I would find good understanding that would produce favor before the Lord, my disciples (children), and his people. I'm praying the Lord would change me into a prudent woman that acts with knowledge instead of the folly that comes so naturally.
As I pray these truths into my life, I know I need some actions that will keep me in line with the work the Lord will do to cause them to come to fruition in the days ahead.
1. Morning worship
2. Bed by 9:30; wake by 6am
3. Breakfast with the children; focus on prayer, scripture, and listening to them
4. Diligence with my food choices and preparation
5. At least 15 minutes of activity each day; pilates before bed each night
6. Attending my Put On/Put Off notes for daily encouragement and discipline in overcoming my habits and desires regarding stress and comfort.
I haven't made much time for blogging. It just hasn't found it's way to the top of my priority list these days. I do love being here, but the days are full and I need to pick and choose what is most profitable.
I am thrilled to report that I'm well into the 150s now. I'm down another pant size as well. I'm so thankful for the progress.
Now, for my motivation and goals this week:
"Good understanding produces favor, but the way of the treacherous is hard. Every prudent man acts with knowledge, but a fool displays folly." Proverbs 13:15-16
These verses are meaningful to me right now. I have some habits to deal with in how I interact with my children and meditating on this truth is valuable. I have some struggles I'm praying through right now to prevent bitterness and stress rooting in my heart with relationships with other believers. I have a battle over my flesh that desires to be lazy and self-indulgent. I have a wonderful, yet difficult season approaching. I need my eyes on the Lord more than ever.
As I read these verses, I'm praying that I would find good understanding that would produce favor before the Lord, my disciples (children), and his people. I'm praying the Lord would change me into a prudent woman that acts with knowledge instead of the folly that comes so naturally.
As I pray these truths into my life, I know I need some actions that will keep me in line with the work the Lord will do to cause them to come to fruition in the days ahead.
1. Morning worship
2. Bed by 9:30; wake by 6am
3. Breakfast with the children; focus on prayer, scripture, and listening to them
4. Diligence with my food choices and preparation
5. At least 15 minutes of activity each day; pilates before bed each night
6. Attending my Put On/Put Off notes for daily encouragement and discipline in overcoming my habits and desires regarding stress and comfort.
Tuesday, February 11, 2014
Tots-n-Teens Tuesday
February 11, 2014
I'm often asked how I handle introducing new foods to my children. That or the sister question, "How do you get your children to LIKE the food you are serving?"
First, and most important thing I've learned is to not make LIKING the food the battle. Here's a synopsis of how it *ideally* works at our house.
I require my children to try a bit of everything they are served. A bite I see them take. They are not required to eat it if they don't like it. They are welcome to eat more of what they do like that is served at the meal, as long as there is enough.
I don't allow them to make something other than what I've made.
If I am making a food I know someone doesn't care for or is new, I make sure to have plenty of something I know they do like.
I used to not allow dessert if they didn't eat everything on their plate, but now our dessert is our fruit, so I don't want to limit that.
If they try it I praise them. If they like it, I cheer. If they don't, I thank them for obeying and being brave to try something new. Then I leave it alone. I still serve the food to them again. And, I've found that after trying something several times in a row, most of my children eventually get to the place where they can at least tolerate a small serving of what they didn't previously like without fussing.
I don't allow fussing or complaining at the table. If someone worked hard to make a meal and you cannot be grateful or kind, you are excused from taking part in that meal.
Now, please understand, we still have our share of fits and tears and fears of That Big Green Pile On My Plate that occur every so often. There are certain foods that certain children have just not come around to liking, no matter how many times I cheer them on. But, my desire is that dinner time be a sweet time of fellowship at the table since it's one of those times we're all together, facing each other, and hearing each other's thoughts. In order to make that happen, I need to be proactive before we get there.
I give my children the knowledge behind the choices we make. There are good resources out there written for children to understand nutrition well. When my children understand the value of the foods we are choosing to eat, they are more willing to embrace it.
I also include them, regularly, in making the meals they eat. When they've helped to create (or grow) a new food, they are at least *torn* between excitement and apprehension on this new taste sensation.
Also, and this is totally a freebie that you may or may not want to redeem, but we started watching the reality show, Chopped, on Amazon Prime. I gotta say, playing Chopped in the kitchen has created some GREAT fun at the table. I'm sure many cooking shows would do, but when a child sees the science, art, and fun that food can be, well, they can't help but want to dig in and experience it to it's fullness.
Finally, Be Patient. My children's taste buds weren't redeemed in a day. Six months ago I didn't think my children would put away their picket signs screaming: "Give Us Cheese Else We DIE!!" but it happened. They still enjoy cheese and other foods we don't serve at home when we are out. But, I see those who resisted the most now showing much more restraint with foods that aren't optimal to their health. I think this mostly comes through knowledge, maturity and growing past the knee-jerk reaction to gorge on what you think will never come again.
The best thing I can do with a child struggling to build better habits is to pray, cheer, lead by example, and wait on the Lord for His work to be complete in them.
In the meantime, I serve them LOTS of what I know they love and keep dicing those mushrooms itty-bitty until they come 'round. :)
I'm often asked how I handle introducing new foods to my children. That or the sister question, "How do you get your children to LIKE the food you are serving?"
First, and most important thing I've learned is to not make LIKING the food the battle. Here's a synopsis of how it *ideally* works at our house.
I require my children to try a bit of everything they are served. A bite I see them take. They are not required to eat it if they don't like it. They are welcome to eat more of what they do like that is served at the meal, as long as there is enough.
I don't allow them to make something other than what I've made.
If I am making a food I know someone doesn't care for or is new, I make sure to have plenty of something I know they do like.
I used to not allow dessert if they didn't eat everything on their plate, but now our dessert is our fruit, so I don't want to limit that.
If they try it I praise them. If they like it, I cheer. If they don't, I thank them for obeying and being brave to try something new. Then I leave it alone. I still serve the food to them again. And, I've found that after trying something several times in a row, most of my children eventually get to the place where they can at least tolerate a small serving of what they didn't previously like without fussing.
I don't allow fussing or complaining at the table. If someone worked hard to make a meal and you cannot be grateful or kind, you are excused from taking part in that meal.
Now, please understand, we still have our share of fits and tears and fears of That Big Green Pile On My Plate that occur every so often. There are certain foods that certain children have just not come around to liking, no matter how many times I cheer them on. But, my desire is that dinner time be a sweet time of fellowship at the table since it's one of those times we're all together, facing each other, and hearing each other's thoughts. In order to make that happen, I need to be proactive before we get there.
I give my children the knowledge behind the choices we make. There are good resources out there written for children to understand nutrition well. When my children understand the value of the foods we are choosing to eat, they are more willing to embrace it.
I also include them, regularly, in making the meals they eat. When they've helped to create (or grow) a new food, they are at least *torn* between excitement and apprehension on this new taste sensation.
Also, and this is totally a freebie that you may or may not want to redeem, but we started watching the reality show, Chopped, on Amazon Prime. I gotta say, playing Chopped in the kitchen has created some GREAT fun at the table. I'm sure many cooking shows would do, but when a child sees the science, art, and fun that food can be, well, they can't help but want to dig in and experience it to it's fullness.
Finally, Be Patient. My children's taste buds weren't redeemed in a day. Six months ago I didn't think my children would put away their picket signs screaming: "Give Us Cheese Else We DIE!!" but it happened. They still enjoy cheese and other foods we don't serve at home when we are out. But, I see those who resisted the most now showing much more restraint with foods that aren't optimal to their health. I think this mostly comes through knowledge, maturity and growing past the knee-jerk reaction to gorge on what you think will never come again.
The best thing I can do with a child struggling to build better habits is to pray, cheer, lead by example, and wait on the Lord for His work to be complete in them.
In the meantime, I serve them LOTS of what I know they love and keep dicing those mushrooms itty-bitty until they come 'round. :)
Monday, February 10, 2014
Monday Motivation: February 10, 2014
I've gotten behind on blogging. I figured I'd go through those seasons. It's not always easy to keep all the plates in the air, but I'm working on it.
First, I'm most pleased with my growing habit of an earlier bedtime. Most every night I've been getting to bed by or before 10pm. That's a great accomplishment for me. The fact that I'm so tired and can't keep myself awake later than that testifies to satisfying work I've been able to accomplish each day. It's only by His grace, and I'm thankful to see yet another positive physical change in me that reflects the work He is doing in my life.
Second, I'm only .5 pound from the next decade!! Over the weekend, I saw a good sized loss. That was so encouraging. I feel like I've been in this decade for the longest time. I even started to wonder if I was just meant to live here forever. So be it, if that's what the Lord determines. Yet, I don't think it is. It just makes perfect sense that I will continue to heal, by way of the excess shedding, when I return to His best plan. It took me nearly 20 years to build this mess. Waiting on the Lord's healing is not something I should begrudge. Their is growth and blessing in the wait.
First, I'm most pleased with my growing habit of an earlier bedtime. Most every night I've been getting to bed by or before 10pm. That's a great accomplishment for me. The fact that I'm so tired and can't keep myself awake later than that testifies to satisfying work I've been able to accomplish each day. It's only by His grace, and I'm thankful to see yet another positive physical change in me that reflects the work He is doing in my life.
Second, I'm only .5 pound from the next decade!! Over the weekend, I saw a good sized loss. That was so encouraging. I feel like I've been in this decade for the longest time. I even started to wonder if I was just meant to live here forever. So be it, if that's what the Lord determines. Yet, I don't think it is. It just makes perfect sense that I will continue to heal, by way of the excess shedding, when I return to His best plan. It took me nearly 20 years to build this mess. Waiting on the Lord's healing is not something I should begrudge. Their is growth and blessing in the wait.
So, to begin this week, I'll set a few goals.
1. Morning worship
2. Morning weigh-in
3. Chore inspection and breakfast WITH the children
4. Afternoon workout
5. Evening worship
6. Bed by 10pm
7. Strict on the 6 Week plan
8. Follow up on Friday to check with goals list.
I'm wanting to get back into reading through Dr. Stoll's book, Alive! this week. There is so much there for encouragement and blessing. I somehow need to better budget my time so that I can fit in more reading and learning. I'm at a place right now where I have many issues arising that need my focus and attention and it's getting a little challenging to know which has priority.
The best way to handle it is NOT to give up and be lazy, though. So, armed with my list of goals for the week, I'm off to greet a perfectly Mundane Monday and make it Maaahvalous!
Monday, February 3, 2014
Monday Motivation: February 3, 2014
This week can only be better than last week.
It's official that our family is fighting some type if virus. That must be what is making me so tired and worn out. I think I was asleep before 9pm last night.
Feeling better, mentally, today, though. Ready to tackle the day and the week.
Started out a little lower on the scale than Friday. That's encouraging. I'm eager to get back to building my habit of afternoon exercise workouts, too. I really saw how letting those go brought me down in my motivation last week.
I read this in my devotions this morning. I'm going to use it for my motivation this week concerning my efforts to regain optimal health.
"We must eat and drink to the glory of God, and then we wait on him in eating and drinking. We must receive nourishment for our bodies, that they may be fitted to serve our souls in the service of God, to his honour in this world. We must taste covenant love in common mercies, and enjoy the Creator while we are using the creature. We must depend upon the word of blessing from the mouth of God, to make our food nourishing to us; and if our provision be mean and scanty, we must make up the want of them by faith in the promise of God, and rejoice in him, as the 'God of our salvation, though the fit-tree doth not blossom, and there is no fruit on the vine.' " -Matthew Henry, The Secret of Communion with God
This week's goals:
Morning worship, prayer challenge, blogging
Breakfast on time and WITH the children
Follow 6 week plan strictly
Afternoon workouts at LEAST 3 times this week
Evening stretch
Evening worship and prayer
Bed by 10pm
Praying, Lord, that, by your mercy, I would taste covenant love in common mercies and enjoy you, the Creator, while I am using the creature. Amen!
It's official that our family is fighting some type if virus. That must be what is making me so tired and worn out. I think I was asleep before 9pm last night.
Feeling better, mentally, today, though. Ready to tackle the day and the week.
Started out a little lower on the scale than Friday. That's encouraging. I'm eager to get back to building my habit of afternoon exercise workouts, too. I really saw how letting those go brought me down in my motivation last week.
I read this in my devotions this morning. I'm going to use it for my motivation this week concerning my efforts to regain optimal health.
"We must eat and drink to the glory of God, and then we wait on him in eating and drinking. We must receive nourishment for our bodies, that they may be fitted to serve our souls in the service of God, to his honour in this world. We must taste covenant love in common mercies, and enjoy the Creator while we are using the creature. We must depend upon the word of blessing from the mouth of God, to make our food nourishing to us; and if our provision be mean and scanty, we must make up the want of them by faith in the promise of God, and rejoice in him, as the 'God of our salvation, though the fit-tree doth not blossom, and there is no fruit on the vine.' " -Matthew Henry, The Secret of Communion with God
This week's goals:
Morning worship, prayer challenge, blogging
Breakfast on time and WITH the children
Follow 6 week plan strictly
Afternoon workouts at LEAST 3 times this week
Evening stretch
Evening worship and prayer
Bed by 10pm
Praying, Lord, that, by your mercy, I would taste covenant love in common mercies and enjoy you, the Creator, while I am using the creature. Amen!
Saturday, February 1, 2014
Saturday Set-Up: Pack A Lunch
We've made some decisions this week that will make some big changes in our family. Changes for the good, praise the Lord on that.
The changes will require a little more kitchen duty on Saturday, though. I will now need a packable picnic style lunch ready for Sundays. It may only need to be a snack size portion, but I need something packed and ready to eat since we will be driving a good distance for church each week.
I went over to my pinterest boards this morning and looked through some recipes to add to my Pack A Lunch board. I didn't add in all the baked goods since I know I could choose any of those. But, I did put on some things that will help me think outside of the box a bit for lunches.
If I can swing the time, I'd really like to try making some gnocchi to pack. Ya' think those would be something fun for dipping in a marinara sauce? Almost like a chicken nugget...but...well, GOOD. ;)
I need to get crackin' on my list for the week and see if I can fit those in. I'm also planning to branch out and make a new bean burger recipe. I just haven't decided which one yet. ;) Whatever I do, I'm hoping to make enough that I can freeze some for later use.
Today's List:
Granola Bars
Baked Oatmeal
Pancakes
Banana Blueberry Bars
Vegetable Broth
Marinara Sauce
Stuffed Shells
Gnocchi
Bean Burgers
Veggie tray filled
Salad dressing
Peanut Butter Munchy Squares
The changes will require a little more kitchen duty on Saturday, though. I will now need a packable picnic style lunch ready for Sundays. It may only need to be a snack size portion, but I need something packed and ready to eat since we will be driving a good distance for church each week.
I went over to my pinterest boards this morning and looked through some recipes to add to my Pack A Lunch board. I didn't add in all the baked goods since I know I could choose any of those. But, I did put on some things that will help me think outside of the box a bit for lunches.
If I can swing the time, I'd really like to try making some gnocchi to pack. Ya' think those would be something fun for dipping in a marinara sauce? Almost like a chicken nugget...but...well, GOOD. ;)
I need to get crackin' on my list for the week and see if I can fit those in. I'm also planning to branch out and make a new bean burger recipe. I just haven't decided which one yet. ;) Whatever I do, I'm hoping to make enough that I can freeze some for later use.
Today's List:
Granola Bars
Baked Oatmeal
Pancakes
Banana Blueberry Bars
Vegetable Broth
Marinara Sauce
Stuffed Shells
Gnocchi
Bean Burgers
Veggie tray filled
Salad dressing
Peanut Butter Munchy Squares
Friday, January 31, 2014
Fit Friday: January 31
FINALLY some movement on that scale. Down 1.7 for the week. But, wow, I have been s-t-u-c-k forever in this decade. What a pain.
This week I feel like I've been derailed a bit. We did a lot of unexpected running and activities that left me not quite sure how to get in the rest of life. It also left me feeling the effects of winter where the walls are closing in and you would rather just not face it.
Exercise was the first thing to go. Sad. And, I'm betting the farm that that's the biggest reason I lost my motivation and interest in keeping up with life. I stopped working on my goals, stopped meeting them, and stopped enjoying the benefits.
Lord, I'm grateful you continue to work even when I give up. There has been much my mind and heart has had to wrestle through this week and I guess I figured that warranted a rest for my body. Yet, you continued to work at healing and cleansing me physically while you were at work in my mind and soul. They cannot be separated. You continue to show that to me.
Thank you for the renewed focus and desire to press on. I've made it past that middle hump in this decade and finally feel some hope to climb into the next. There is just something about being in the middle that leaves me feeling slumpish.
Here's to a great weekend. A weekend filled with those things that bring you glory, bring us health, bring joy, reveal your mercies, and reflect your goodness in our lives. It's a beautiful truth for me to think on today that if I simply enjoy the goodness of what you have created for me to enjoy, my body will continue to change and grow as you created it to do. Even this strange bug that seems to be going through our family with sneezes, headaches, and sniffles cannot take hold in a way that it would before. Thank you, Lord!
This week I feel like I've been derailed a bit. We did a lot of unexpected running and activities that left me not quite sure how to get in the rest of life. It also left me feeling the effects of winter where the walls are closing in and you would rather just not face it.
Exercise was the first thing to go. Sad. And, I'm betting the farm that that's the biggest reason I lost my motivation and interest in keeping up with life. I stopped working on my goals, stopped meeting them, and stopped enjoying the benefits.
Lord, I'm grateful you continue to work even when I give up. There has been much my mind and heart has had to wrestle through this week and I guess I figured that warranted a rest for my body. Yet, you continued to work at healing and cleansing me physically while you were at work in my mind and soul. They cannot be separated. You continue to show that to me.
Thank you for the renewed focus and desire to press on. I've made it past that middle hump in this decade and finally feel some hope to climb into the next. There is just something about being in the middle that leaves me feeling slumpish.
Here's to a great weekend. A weekend filled with those things that bring you glory, bring us health, bring joy, reveal your mercies, and reflect your goodness in our lives. It's a beautiful truth for me to think on today that if I simply enjoy the goodness of what you have created for me to enjoy, my body will continue to change and grow as you created it to do. Even this strange bug that seems to be going through our family with sneezes, headaches, and sniffles cannot take hold in a way that it would before. Thank you, Lord!
Tuesday, January 28, 2014
Tots-Teens-Tuesday
It's been many days since I've posted. Life has been busy.
Busy.
This week we are celebrating our son's birthday. He will turn twelve. He invited some friends to come and watch a movie and have some pizza this weekend. Tomorrow we will make a special meal of his choice, Vegan Stuffed Shells.
I thought I'd share pics of the cake I made. It turned out wonderful! The cake itself is sweetened with bananas, applesauce, and dates. The frosting is simple, dates, water, cocoa powder. I was quite impressed with how delicious it was.
Serving *strange* food to 5 tween and teen boys was a little nerve-wracking. Fortunately, the cake was a great success. Whew!!
Busy.
This week we are celebrating our son's birthday. He will turn twelve. He invited some friends to come and watch a movie and have some pizza this weekend. Tomorrow we will make a special meal of his choice, Vegan Stuffed Shells.
I thought I'd share pics of the cake I made. It turned out wonderful! The cake itself is sweetened with bananas, applesauce, and dates. The frosting is simple, dates, water, cocoa powder. I was quite impressed with how delicious it was.
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