Just call me Daisy!

Breastfeeding is one of the most beautiful and rewarding things I've ever done. However, for something so natural, you would think it would come naturally. Unfortunately, that isn't the case for most...including little Lily and myself.

Instead of throwing in the towel when we hit our road blocks in the beginning, we powered through and after several appointments with our pediatrician, a lactation consultant, an ENT snipping Lily's tongue and one lofty purchase...we are well on our way to successful feedings!

Lily started life tongue-tied...yes, it's an actual thing. I had no idea! It isn't anything serious but it was making it difficult for her to latch when nursing. When Lily wasn't gaining weight as quickly as we liked, we decided to get help. The lactation consultant informed us that since Lily wasn't demanding enough milk during her feedings, my supply was decreasing and we needed to fix this ASAP.

So, off we went to do just that with the help of these tips and tricks...

Fenugreek

A funny name but a serious herb!  Used for medicinal and culinary purposes by the Greeks, Romans and Egyptians, this herb has been known to reduce fever, flavor curry, make lip balm, treat skin infections, curb menstrual cramps,  treat bronchitis and other respiratory or sinus problems, etc. Thanks to the hormone precursors in the seeds, this magic little herb can also increase milk supply in nursing moms.

I've been taking the pill form of fenugreek, found at Whole Foods, for a couple weeks now. I take 2-3 after each meal with a full glass of water. Now, this herb does affect everyone differently and it isn't guaranteed to increase supply for every woman. But, it has been known to have some results within 24-72 hours. Once your supply is stabilized, you can stop taking the pills.

With the increased milk supply comes some unfortunate and weird side effects. The worst is the upset tummy and increased sweating. Some scientists believe that fenugreek increases milk supply because it stimulates sweat production and breasts are simply modified sweat glands. I'll leave the reasoning to the smart guys!

The most bizarre side effect I've encountered is the maple syrup smell to both mine and Lily's urine. Yep, I told you that it was bizarre! But hey, if I have to spend a little time being a sweaty mess with sweet smellin' tickle to improve Lily's feedings...worth it!

Organic Mother's Milk Tea

This herbal tea contains bitter fennel, aniseed, coriander, fenugreek, blessed thistle and a blend of spearmint, lemongrass, lemon verbena and marshmallow root...all of which are organic ingredients! According to the packaging and my lactation consultant, the combination of anise, fennel and coriander has been used for centuries by European women to promote healthy lactation and to increase production.

It is suggested that you drink one cup 3-5 times a day the entire time you are nursing. Unfortunately, my stomach just can't handle it so I only drink 1-2 cups a day...one in the morning and the other before bed. Some think the tea is rather bitter, but I actually like it and find it almost sweet. To each their own!

Also, you can print a $1.50 off coupon after signing up for their newsletter here. Every little bit helps!

Lifestyle Changes

I say "changes" but most of these things are common sense...just be healthy! Tips include resting as much as you can, drinking tons of water, and eating a well-balanced diet. Also, cutting out smoking, caffeine, alcohol and unnecessary medications.

Remember,  breastfeeding burns calories (approximately 600 a day...depending on what study you look at), so make sure you are eating enough and eating enough of the right things! My lactation consultant encouraged lots of raspberries, blueberries, oatmeal, whole grains and leafy greens.

Increasing Demand

This has been the biggest challenge! Mastering the art of supply and demand is the key to successful milk production. So...pumping has been a necessity. Lily tends to satisfy herself after approximately 15 minutes on each breast but she doesn't necessarily empty either one each feeding. So, to make sure their is a sufficient demand, I pump for an additional 10-15 minutes. With her feeding every 2-3 hours, you might as well call me "Daisy the Dairy Cow"!

I didn't notice a big change when adding the pumping until I added the night sessions. Lily is an excellent sleeper so we thought we hit the jackpot when she started sleeping through the night. Everyone says "sleep when the baby sleeps" so that is exactly what I did! Well, sleeping 6-8 hours at night means missing feeding sessions...which decreases demand and ultimately decreases supply. So, as much as I hate waking up at 3am, I'm loving having the extra milk around!

Now that it is time to return our rented breast pump back to the hospital, I researched and researched various pumps to purchase. Finally, I decided on the Medela Pump-In-Style Advanced. Although this is a lofty purchase, I used a coupon code and saved over $70 at Target.com! I should receive the pump tomorrow and I'm really looking forward to having the battery-operated option and the ability to easily travel with it! I'll let you know how it goes!


Now, all of these things have been a huge help and we have seen GREAT progress. BUT, the biggest thing that has led to Lily's successful weight gain and happy feeding sessions is...wait for it...patience. Remaining calm and as stress-free as possible is key to a happy mommy and a chunky baby!

Kitchen Scraps to Vegetable Stock

I love surprise days off work! The campus closed today due to wacky weather so we stayed home, cleaned the house and I was finally motivated to make vegetable stock.

Although purchasing vegetable stock or broth is one of the easiest things to do, it's also one of the easiest things to make. We have been saving kitchen scraps (mainly onions, celery, carrots) in the freezer for a few weeks now...just waiting for a day like today!

First, I sorted through the scraps. The best are onions, celery, leafy greens, carrots, mushrooms, garlic and leeks. But don't limited yourself...go wild. Skip out on using anything rotten...that is just a bad idea all around. Also, chunk the onion skins. Once sorted, rinse and scrub.

To really get the good stuff out, heat a little oil in your stock pot and let your veggies sweat a bit before adding any water. During this phase, I added a little thyme, parsley, peppercorns and a couple bay leaves.

Next, cover with water and let simmer for an hour. This was my favorite part because the aroma filled my house and made me so stinkin' happy!

Lastly, remove from heat and drain.

Let the liquid cool and then transfer to your container. Since we are planning on freezing until we need stock, I transferred to freezer bags. I used two bags...just to be safe!

And that's it! We now have tasty, homemade vegetable stock waiting for us next time we are craving a yummy winter soup! We took the remaining veggies out to our compost. It feels great knowing we got one more use out of those kitchen scraps before tossing them! Win, Win!

Gnocchi...I love you.

Gnocchi (pronounced nee-okkee) is a small piece of wonderful! These small dumplings are an excellent alternative to pasta. Gnocchi, actually Italian for "lump", is most commonly made with potatoes but can be found with flour, squash, etc. Traditional and fabulous gnocchi has three simple ingredients: potatoes, flour and a pinch of salt.

source

I've read that gnocchi recipes are not for the faint at heart. Recipes date back to the twelfth century in Northern Italy where, as you can imagine, the little potato pillows were made by hand and with love! You have to get everything just right, our your gnocchi can be mushy or rubbery. Yuck!

source

Thankfully, for me...you can find them in a vacuum-sealed packages in most supermarkets. Chris and I have found gnocchi at Whole Foods, the farmer's market, and even Sam's. I just urge you to read the labels because some of the mass produced are made with egg...so just be weary!

Cooking the gnocchi is a piece of cake. Simply drop the dumplings into boiling water and wait for them to start floating to the top. That is your cue to grab your colander because they are ready to go!

There are tons of options when serving gnocchi, so get creative! It can be served with pesto, tomato sauce, really any sauce or with veggies like eggplant...yum! Last night, Chris served up some gnocchi with a tomato sauce that donned onions and bell peppers. Super simple but super tasty!

(admittedly, not the best photo!)

What is your favorite way to have gnocchi?

Sweet as Suga!

one lump or two?

None for me, thanks!

In preparations for the big wedding, I've tried to eat a little better to help my skin, hair, stress level and, of course,  fatty-patty-ness. It started off going really well...and then the stress really kicked in and it went south a bit. But with two weeks out, I'm going to power through!

The first thing to cut back on is white processed sugar. The stuff is just gross anyway. Aside from having absolutely NO nutritional value, it is quite addictive and consuming loads of it can eventually lead to depression and unwanted jiggly parts! You would think moving to sugar substitutes, like Splenda, would be a good combat because they are low to no calories, better for your teeth and blood sugar levels but I urge you to STEP AWAY FROM THE NASTY CHEMICALS! Without getting into too many nagging details, just remember artificial is artificial is artificial....would you eat a fake piece of fruit? Then why would you eat fake sugar? The good news is...there is another, natural, healthier way...

Stevia is a naturally sweet herb native to Paraguay that is, literally, hundreds of times sweeter than sugar...so you use and consume less! It has no calories and has no effect on blood sugar levels. Used in moderation, it can be a great aid to diets and the health-conscious. Most use it to lighten coffees and teas but it can also be used for cooking and baking. I actually found a bunch of Stevia options at Wal-Mart, of all places! Trust me when I say...a little goes a long way! I only use 1/2 a packet at a time because it is so deliciously sweet!

I'm enjoying a nice cup of hot green tea with a pinch of stevia now and yum! Be jealous!

Let's get dirty!

Ok...you won't really get dirty learning how to compost but you might...

Composting has a bad rap...it isn't all stinky with slimy worms! It is actually surprisingly easy and odorless!
I started composting when I lived in an apartment and there was definitely a learning period! I actually made my own compost bin out of a plastic 5-gallon bucket! I've grown a little since then, and here are some of the things I learned:

1. You need to know your "browns" and "greens". Browns are materials like dirt, sticks, newspaper, dryer lint and leaves. These materials help balance out the stench of your greens, which are your kitchen scraps (i.e. veggies, egg shells and breads).

2. Not everything is compostable! Stay away from meat and dairy...these will really increase the smell so don't try it! If I ever question it, I just Google " is *** compostable" and my answer is just a click away!

3. Your compost  bin can be one you purchase or you can make a pile in the back corner of your back yard. Whatever your style is...make sure you "turn" it regularly. This helps the materials break down. I don't have the fancy turner, just a garden tool...it works just fine!

4. It is a great idea to have a compost keeper in your kitchen. This way you don't have to go to your compost bin or pile every time you cook. These little time savers are awesome and are relatively attractive. I don't recommend keeping your scraps in there more than a few days because everything will start to break down and you don't want little smells or buggies.

This is a great site to help you with your journey to being really green!

Once you start producing excellent compost, don't be shy about using it for your garden! Compost is literally liquid gold for your flowers, plants and veggies!

I hope this helps! Enjoy!

Beans, Beans they're good for your heart....

the more you eat them, the more you....gross, anyway, you get the picture.

Being a lady, especially a Southern lady, the passing of undesirables isn't a topic I am comfortable discussing publically. However, with every book and blog I read pushing beans for every meal...concern wins. I found some tips online to combat and prevent the nastiness associated with beans. I've tried almost all of them with surprising success!

1. Skip the convenience factor of canned beans and go for the dry ones. Soak them overnight in water and then chunk it when you are ready to cook them. Make sure to cook the beans until they are soft. If you must use canned beans, rinse and drain them before cooking.

2. When cooking beans, scoop out that foam that tends to build on the water's surface. That seemingly innocent foam is full of gas bubble producers

3. Drink plenty of liquids. This is just a good tip all around.

4. Eat slowly, chew your food thoroughly and don't over eat. Also a good tip all around. My gal pal Alicia (ok, not really....but it is more fun to mention her that way!), suggests chewing each mouthful 30 times become consuming. I have been trying this and you REALLY have to think about it and your jaw will start off sore due to the new exercise. But I noticed that since I have started this technique, I eat a lot slower and less because I get full faster. Hot body here I come!

5. Take a walk after meals. Apparently mild exercise helps with digestion. I'll have to start this technique when it isn't 400 below outside! =)

Anway, last night Chris and I enjoyed leftovers, so nothing new to report! Enjoy the day!

Discovering Daikon

While strolling through the Southside Produce Market the other day, I noticed a white, oversized carrot looking vegetable with a funny name I recognized in a few of the books I had read...Daikon. Since it was only $0.79lb, I grabbed one for experimenting. After a quick Google search for more info, this is what I found out about this magical little veggie:

Daikon is a Japanese white radish that aids digestion and is considered a weight loss remedy in Asia. It contains diuretics and decongestants. So...regular use of daikon helps prevent the common cold, flu and respiratory infections. This restorative vegetable also has anti-carcinogenic properties...which is huge considering so many of the processed products we use and eat daily contain carcinogens! To add to its wonder...certain recipes containing daikon can treat hangovers while promoting weight loss! Ummm....thanks daikon! You are my hero!

Since I have been known to be a ninny, I wanted to try this wonder-veggie in a safe meal. So last night Chris and I had a chunky spaghetti with all sorts of goodness in it! The following recipe is not a culinary masterpiece but we liked it...so enjoy!

Chris and Rachel's Quick and Easy Everything Spaghetti

Whole Grain Spaghetti

Extra-Firm Tofu

Extra Virgin Olive Oil

1 medium sized yellow onion

1 green bellpepper

1 medium sized daikon

a few garlic cloves

salt/pepper to taste

pinches and shakes of your favorite Italian herbs (we used Oregano, Thyme, Basil, Parsley)

1 jar premade sauce (we used Bertolli's Organic Tomato Basil)

Heat a few tablespoons of EVOO in a large skillet over medium heat. Chop up your tofu into cubes (sized at your preference) and toss them into the skillet. Go ahead and add your Italian Herbs and salt/pepper. The tofu will start to absorb those wonderful flavors! As your tofu works in the skillet, chop up your onion, bellpepper, daikon and garlic cloves. Add each separately to the tofu mix, stirring and allowing all to sauté a bit. Feel free to season as much or as little between each addition as you feel fit.

Look how beautiful it looks here:

Look how much fun Chris is having!

Anyway...

While all the magic is happening in the skillet, you should be multi-tasking with the whole-grain spaghetti noodles in your pasta pot. Once the noodles are to the tenderness of your preference, drain and add your tofu mix with the jar of your sauce.

Stir, let cool a bit, and ENJOY!

(Photo disclaimer: I was about to head to yoga so I look gross!)

As you can tell, we had a blast! Feel free to add any veggies you wish to this dish and I'm sure it will be amazing! It was an easy way to get to know daikon and I can't wait to try it in another dish where it can shine a bit more!

Enjoy the day!