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Luc is still sick although seemingly on the mend and hasn't vomited for about 48 hours and his fever has broken. However, understandably he has no appetite and the only thing he would eat was a couple crackers in the last few days. He is uninterested in the usual bland sick foods and all he keeps asking for is milk and fruit.
I didn't want to give him dairy while his tummy was still very sensitive, so I made this shake which is dairy-free but still creamy and a little fruity. It was also delicious! Luc actually wanted to drink it and it stayed in him. We will be making this tasty shake, which is full of protein, iron, whole grains, and vitamin c, whenever we have mandarins on hand!
Mandarin Vanilla Super Shake
- 1 mandarin orange
- 1 half-pack (150 grams) soft tofu
- 1/2 cup ground rolled oats
- 1 tsp vanilla
- 1/2 tbsp ground flax seeds
- 1/4 cup water
- 1 tsp mandarin orange zest
- 1 tbsp agave nectar
Grate the 1 tsp of zest off your mandarin orange, then peel and section. Combine all of the ingredients in a blender or food processor (I used a beaker and immersion blender) and blend until smooth and creamy.
I am still going nuts stressing over finding day care, however I said I would take a spot at one, and while it's not ideal I guess we'll see how it does since I start my new job March 8th and frankly I'm out of time and don't want to get caught without a spot. Also, Luc has a TERRIBLE bug and....well...let's just say we've had to roll up the rugs. So since life is still too crazy to come up with anything great of my own to share with you I'm going to share a great post written by someone else!
If you have a picky eater in your house, head on over to Makes and Takes and read some great tips here.
I want to apologize for not posting for the last little while. I just got a new job so I will no longer be a stay at home mom :(. It's a job that I wanted so I'm happy but I'm also so anxious and feel guilty about leaving Luc. Since I found out I keep spontaneously bursting into tears! The only good thing is that he will be in daycare only 4 days a week instead of 5...anyway, I keep telling myself that that makes it better.
Because I didn't know when I would be returning to the workforce, I am not on any day care waitlists so I've spent all my time the last several days frantically calling places and asking everyone I know for leads. I don't want to get stuck with a place that I don't feel comfortable with because that's all I can find. I'm finding the whole thing pretty stressful.
If it doesn't work out with Luc in daycare or if it doesn't work out for me with him there, then I won't stay at my new job. It is however, a good opportunity which will benefit our whole family in the long run. We'll see how it works out....
Finding good quality care for Luc is my top priority right now, but I'm working on some new posts, so stay tuned...
Wish me luck!
What a crazy busy week this is turning out to be. I even have a job interview tomorrow! Who knows, I might not be a full-time SAHM much longer...I'll let you know how it goes!
Anyhow, this is a great vegetable baby puree that takes plain old sweet potato and carrot up a notch with very little effort. Luc even ate a bowl of it although he generally won't touch anything that's a puree at this stage (unless it's pudding of course!). A nice gentle introduction to some Asian flavors for munchkins 6 months plus.
Gingered Sweet Potato and Carrot Puree
- 1 large sweet potato
- 2 medium carrots
- 4 slices fresh ginger (peeled and sliced into coin sized slices)
- 1/4 tsp ground coriander
Peel the sweet potato and carrots and cut into 1/2 inch chunks. Boil sweet potato, carrots, and ginger slices in a medium saucepan in plenty of water until soft.
Drain, reserving the cooking water. Remove the ginger slices.
Puree, adding the ground coriander and enough reserved cooking liquid to reach baby's favorite consistency.
*Makes about 10 cubes
*Keep up to 3 days in the fridge or freeze up to 3 months
Wishing everyone a day life filled with love.
I had been meaning to try making my own baby wipes for ages. Not only are commercial wipes expensive, but they are made from mostly polyester fibers that take at minimum 300 years to biodegrade, and the majority of them contain ingredients that are questionable (i.e. parabens) especially for having around your little one's most delicate bits.
I know that most granola types would promote using reusable cloth wipes. In a perfect world I would use cloth diapers and cloth wipes. However, we have a tiny washing machine and a terrible dryer and I am already completely overwhelmed with laundry, which is often a twice a day event around here. That's my excuse and I'm sticking with it!
Most of the instructions that I came across for homemade baby wipes involve painstakingly removing and then folding sheets from an entire roll of paper towel into a box. Who has the time? Then I happened upon instructions at White House, Black Shutters that literally take 5 minutes to make. But best of all, they work amazing. You do have to use Bounty paper towels just as Ann Marie says...I tried a couple others that were good quality but they were still total fails. While Bounty are expensive, I got mine on sale for $5 off. When I did the cost comparison calculation, I can make 1680 homemade wipes for the cost of 477 commercial ones!
The only changes I made from the original instruction was to make only one container at a time...just to ensure that I would have no issues with mold and to add a couple drops of tea tree oil to the solution to stave off diaper rash.
Check out the full instructions here!
These are the tastiest mini-muffins I've made so far that are healthy enough that I feel comfortable sharing with Luc. They make a great and portable snack (for moms and dads too) or can be part of breakfast, just add a side of fruit salad and some milk. These muffins are suitable for toddlers over age one. I adapted these from a recipe in the Baby and Toddler Cookbook
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Blueberry Banana Mini-Muffins
- 1 1/3 cups whole wheat flour
- 3/4 cup all purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 ripe bananas
- 2 lg eggs
- 2/3 cup brown sugar
- 6 tbsp butter
- 1 tsp pure vanilla extract
- 1 cup ripe blueberries (fresh or frozen, I use frozen this time of year)
Preheat oven to 375 degrees Fahrenheit. Stir together the flours, baking soda, baking powder, salt, and cinnamon in a large bowl.
In a separate medium-size bowl, mash the bananas with a fork until pureed. Add the eggs, sugar, butter, and vanilla. Blend together. Stir into flour mix until combined.
Gently fold in the blueberries. Line your mini muffin pan with liners and spoon enough mixture to come flush to the top of your liners. Bake in preheated oven 20-25 minutes or until risen, golden brown, and a toothpick inserted into the center of one comes out clean. Let cool on a wire rack.
Makes 36 mini-muffins
* Store in an airtight container for up to 3 days or freeze for up to one month.
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