Disclosure: All reviews are my true and honest opinions. Posts may contain affiliate links where I earn a small commission from your purchase, but I will always let you know which links those are. :)

Monday, October 15, 2018

5 Tips for Pumping at Work

1. Don't pump too little! Every 3 hours is a great guideline to follow. Pump until you don't keep feeling letdowns or your milk stream slows. Personally I pump 3x a day for 15 min each. If I'm in the middle of a letdown or still getting a decent amount of milk when my 15 min is up, I'll pump for 2-3 more.

2. Look at pictures, or even better, watch videos of your baby! Believe me, it helps your letdown come faster.

3. Wear nursing appropriate clothes with easy access.

4. Don't stress. Don't worry about how much milk you need. Don't worry about someone walking in on you. Just relax. (I know, easier said than done!) Anxiety will not help you get adequate milk.

5. Start a little freezer stash before you return to work. If you have a few days of wiggle room, you won't feel so stressed out about needing to pump exactly how much breast milk your baby is going to be using the following day.

I hope these were helpful!


Friday, October 12, 2018

5 Ways We Get Our Toddler to Eat Healthier

These are 5 things we do to get our toddler to eat a little healthier.

Calvin is two and he has gone through many picky phases. This is what works for us and I hope you can take a tip here or there that might work for your family.

1. Sneaking healthy stuff into his normal food.
Seeds are so healthy and pretty easy to sneak into things. Hemp seeds in grilled cheese and chia seeds in PBJs are my two go-tos.

2. Give in to his healthy cravings.
When he gets on a less picky kick, we make sure to feed his healthy food desires. A month or two ago, he was really into apples so I made sure to always have them on hand at home. He went through the same phase with bananas and grapes. Anytime he's asking for something other than cookies and candy, it's a win and it needs to be rewarded, if you ask me.

3. Incentive.
We use the iPad. If he takes a bite, he can play on it. If he doesn't keep eating, we take it away. We usually whip it out on days we're trying something new and we're unsure he's going to be willing to take that first bite. Sometimes we use dessert as incentive to eat dinner too.

4. Using baby brother.
We threaten to feed his food to Eren (7 months old). We also show him what we're giving Eren to see if he also wants to try it too. It's pretty cool how much better he's gotten about trying different things since Eren started eating with us at dinnertime. Seeing brother so eager to eat everything has been rubbing off on Cal.

5. Switching things up.
Sometimes Cal gets his own meal, sometimes he eats what we're eating. I think finding a balance between these two kinds of meals has really helped us as a family. I get much less frustrated and I think that helps him not feel so much pressure too.

Bonus: Tasty vitamins.
I'm pretty sure he just thinks they're extra special candy. It makes me feel better knowing that even if he isn't eating his best, he's still getting some nutrition in his vitamins.

I hope you found some help in these. Let me know your favorite tips in the comments below!

Tuesday, October 2, 2018

Healthy Spicy Cheesy Hummus Spread for Quesadillas

This is my go-to for quesadillas and grilled cheese. It's cheesy and spicy. It would be an awesome dip on its own too!

Based on THIS recipe, with the heat turned down.

1 cup (measured dry) chickpeas, soaked, cooked
1/4 cup nutritional yeast
2 cloves of garlic, minced
1 small jalapeno without seeds
1/2 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 medium/large whole tomato chopped

Put everything in the food processor and mix until you get a nice, smooth consistency. Store leftovers in the fridge for up to a week.

Usually I don't need to add water because the tomato is so juicy. But if you aren't getting a nice spreadable consistency, just add a couple tablespoons of water.


Monday, October 1, 2018

Easy Vegan Dinner : Baked Pasta

This is such an easy and delicious dinner. We used to make it with meat and real cheese before I went vegan, but let me tell you, it's just as delicious veganized. I promise!

2 cups of macaroni noodles (measured dry)
1/2 jar of tomato basil pasta sauce
1 cup of cooked lentils
vegan Parmesan and mozzarella cheese to taste

Mix the noodles, sauce, and lentils together.
Pour it into a lasagna pan, then pat it down.
Top with veg parm & mozz.
Throw it in the oven at 350 degrees Fahrenheit for 30 minutes.
Serve with garlic bread.