Tips For Eating and Living Well
If you’re a breastfeeding mother, you might discover that your milk supply dips on occasion. As I mentioned in my Lactation 102: Improving Lactation post, there are certain foods that can help boost your milk supply. Among these foods are oats, flax seeds, and brewer’s yeast, which are all ingredients included in my lactation cookie recipe!…
As I mentioned in my Breastfeeding 101: Why and How post, the number one excuse I hear from women who gave up on breastfeeding was that they weren’t producing enough milk for their baby. Many times, a nurse or pediatrician even recommended they supplement with formula as a result.
Lactation works through supply and demand, so if you supplement with formula, your body will respond by producing less and less milk until you stop lactating altogether!…
It’s now time for me to start my breastfeeding series, a continuation of my pregnancy series!
I’ve been putting this post off for a while now, because the topic of breastfeeding can be quite polarizing among mothers. On one end you find the die-hard breastfeeders, and on the other are the defensive formula users. …
♣ Happy St. Patrick’s Day, everyone! ♣
In the spirit of the holiday, I decided to post a green recipe (like I do most days), but I wanted something that’s more fun than, say, a green salad. I chose a simple dessert made with coconut milk and green tea: matcha ice cream!…
After tasting the strawberry cupcakes I made for Abby’s birthday, my husband told me that the icing reminded him of a sweet yogurt. He also just returned from a business trip to Vermont, where he tried some homemade granola that he loved. I think you see where I’m going with this.
I quickly began researching the best method for making non-dairy yogurt for my yogurt and granola parfait, then headed straight for the kitchen. …
Yesterday my baby girl turned one year old, and I can’t believe it!
One year old already?! How did this happen?
In preparation for Abby’s birthday, I worked two weeks on a smash cake recipe that’s vegan, gluten-free, oil-free, dye-free, and refined sugar-free — and it was no easy task! I’ll admit I almost caved and added eggs and confectioner’s sugar, but I was determined to start Abby’s second year of life on the right foot.
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Now that Abby is almost one year old, I am constantly searching for nutritious finger foods to give her. There are several fruit snacks on the market, but they all have a long list of unnecessary ingredients that I don’t want to give to my baby. So I decided to roll up my sleeves, dust off my dehydrator, and pull out my food processor.
My goal was to create a nutritious snack that is high in vitamins and antioxidants, is naturally sweet, and is soft enough for a 6-toothed baby to chew. The fruit snacks I came up with contain superfruits goji berries and wild blueberries, in addition to apple and Chia seeds. They’re easy to make, and Abby loves them!
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Lately I’ve been craving a simple dish of savory vegetables over creamy polenta, so I decided to make a grilled vegetable napoleon with portobello mushrooms, asparagus, artichoke hearts, and cherry tomatoes. This dish wouldn’t be complete without a flavorful sauce to bring out the flavors of the vegetables, so I created a fire-roasted tomato and red pepper harissa with the perfect amount of heat and acidity. The resulting dish was exactly what I wanted — warm, filling, flavorful, and so easy! …
I’ve been seeing several recipes for chicken marsala on Pinterest, which has made me crave that savory mushroom gravy and meaty bite. I was thus inspired to develop a vegan version using tempeh instead of chicken, and nondairy creamer/milk instead of cream in the gravy. This recipe ended up being very easy and so satisfying!…
You may or may not have noticed my brief respite from posting. David, Abby, and I decided to escape the cold Winston weather by spending the weekend with David’s parents at their vacation home in Bluffton, near Hilton Head. I’ve been using this time to get some much-needed rest, spend time with family, and eat some delicious food. …
When experimenting in the kitchen, I accept that there will be failures as well as successes. But this vegan crème brûlée recipe is one that resulted in my texting my husband, “I AM A CULINARY GENIUS!!!” …
I’ve been craving kale salads lately, so I decided to share my favorite kale salad recipe. I’ve been making it for years, so I’m not exactly sure where I found it. And don’t let the name fool you — it doesn’t actually contain any cream! The creaminess of the dressing comes from ripe avocado, and the apple, beet, and walnut toppings add sweetness and crunch. This is one of my favorite lunch salads! …
