I didn’t get into the kitchen until 6:30 this morning because my husband was generous enough to get up with the baby - who promptly went back to sleep and didn’t wake up again until after 7!
So we started the morning off with smoothies and coconut flour muffins.
For my husband and toddler I made yogurt-blueberry-banana smoothies. For myself I made a yogurt-blueberry-coconut oil smoothie. Coconut is such a great food - it increases your metabolism, keeps you feeling full while eating less and is an antifungal to boot.
It’s also great as a moisturizer. I’m not joking when I say that sometimes I cook and moisturize at the same time.
Because our grain mill is a hand-crank version (non-electric), I get a bit of exercise when I bake.
When lunch time rolled around we headed back into the kitchen. While I warmed up chicken from last night’s dinner in the oven, I whipped up a batch of formula for the baby.
Speaking of formula…
I have heard from many of you who encouraged me to seek out herbs and other helpful measures to increase my milk supply. Thank you all for your concern and tips. I will keep this brief because I have a guest post in the works for
Donielle chronicling my breastfeeding issues, what helped, and what to feed baby if you need a supplement, but… With both of my boys I have not made enough milk right from the get go. Even with marathon nursing, pumping, every herbal supplement I could find and eating everything I was told to… I still was not able to make enough milk. We are still nursing (and pumping), but our baby is also fed homemade formula as a supplement to my milk. I am finding more about adrenals and low thyroid - which I suspect to be the cause of the issue.
Anyways… back to lunch.
I had the above salad with chicken, celery sticks with peanut butter and a coconut flour muffin with butter. My toddler had chicken with millet, a banana and a glass of raw milk.
Once the boys were down for naps I used the millet flour I had ground up earlier to make biscuits.
Once the chicken stock was ready, I was able to start our
soup for dinner.
I had planned on chopping up a bunch of veggies to put in the soup, but with a headache I just didn’t feel like it. Instead, I dumped in a can of green beans and some extra tomatoes.
As I was dumping those canned vegetables into the soup pot today, I realized there are a lot of assumptions about the nourishing food movement that may not be true. I think a lot of people think of nourishing foodies as snobby or obsessed. Others may say that they don’t have the time, money or energy to learn about and prepare nourishing foods for their families. I don’t think either of these assumptions is correct.
First of all people don’t generally cook or eat perfectly all of the time. Second of all, you can make a nourishing meal for your family in very little time - you just have to have the resources. Using canned or frozen vegetables, brown rice pasta, and other “fast foods” occasionally can allow you to put a healthy dinner together in less than 30 minutes.
It doesn’t have to be perfect or expensive to be nourishing.
Stop by Shannon’s blog Nourishing Days to read more about her life and family.
If you’d like to open your kitchen for a week here at Happy To Be At Home, please send an email to 3moms@happytobeathome.net.
