World Breastfeeding Week 2013

It's World Breastfeeding Week. People have asked me why I care about breastfeeding so much. The answer is, oddly enough, because my older son was formula-fed. There are mothers who choose to use or need to use formula for whatever reason. That doesn't make me mad.

What makes me upset is that misinformation (e.g. breastmilk has no benefit after ___ months) robs women of the choice to breastfeed and that doctors and nurses have little or no training when it comes to breastfeeding but still give "advise" (a.k.a. tell moms to supplement when it isn't necessary or put baby on a feeding schedule, which will destroy milk supply).

What angers me is that formula companies send home samples with the intent to sabotage breastfeeding, and that the act of feeding one's child is treated as something to be ashamed of or a sick fetish. Would you ask a mother giving a bottle to "do that in the bathroom"?

What make me sad is that mothers who breastfeed often feel alone and isolated. When a minor problem comes up (as they often do), well-meaning people immediately insist on supplementation rather than solving the minor issue before it becomes a major issue. I feel sad, honest to goodness sad, for mothers who use formula (be it by choice or necessity) because there isn't a better product on the market. Even after all these years, formula is still, basically, processed milk with sugar and oil with some added vitamins.

I know what it's like to struggle with breastfeeding. It's heart wrenching. No woman should have to go through that because of misinformation, sabotage, and/or societal hang-ups. So, mamas, keep on keepin' on whether it's with a breast, a bottle of breastmilk (yours or a donor), or a bottle of formula. If it's YOUR best, it's awesome.

Hamburger and Potato Casserole

This is one of Hubby's favorite dishes from his childhood. I made a few changes from the original to make it more health and budget friendly. Serve it with a salad or some green beans for a complete meal. This recipe makes enough to feed 2 adults, 2 hungry toddlers, and leftovers for lunch.

Hamburger and Potato Casserole


6 medium gold potatoes, cut into 1/3-1/2 inch slices (Any kind of potatoes should work, but we use golds.)
2 cups cooked ground beef (from the freezer) OR meat-free crumbles if you don't eat meat
1/2 pound (2 cans) of pinto beans or white beans, such as cannellini 
2 cans of tomato sauce - 14.5 oz each (I get organic tomato sauce from Costco.)
1 cup mozzarella cheese

Preheat oven to 350 F. In a 13X9 dish, layer potatoes, then meat and beans. Top with tomato sauce. Bake for 45 minutes. Remove from oven and top with cheese. The heat from the casserole with melt it. Let it stand for 5-10 minutes to let it set and cool slightly.

Rise and Shine

I have a confession to make: I hate waking up before 9 a.m. Since having kids, I've clung to sleeping until 7:30 for dear life. My resistance to getting out of my warm, comfy bed was one of the major reasons I love (safe) co-sleeping. Bulldog moved into his own room, right next to ours, when he was about 7 months old, but still comes into bed with us if he's sick, going through sleep regression, etc. Same thing with Babyzilla. If he has a bad dream or doesn't feel well, we welcome him into the space between us, but for the most part, he sleeps in his bed. Mercifully, the boys have little issue sleeping until 7:30 or later, especially if they're snuggled up next to me.

A week from today, I start my internship and the boys start daycare. In order for us to be where we need to be on time, I have to get up by 5:15 a.m. That's over TWO HOURS earlier than I'm used to. Needless to say, I'm not happy about that. Hubby's been after me to start getting up earlier to "train" for the earlier ringing of the alarm clock, but we've all been sick. Now that I'm feeling better, mostly, we've agreed to do dry runs this week. We're going to run through our morning just like we will for the next 4 months.

The Plan:

Hubby will wake up and go to the gym and be back by 6:30. After he gets back, he'll dress the kids and take them to daycare. I'll get up by 5:15, get myself ready, pack lunches for all of us, wake up the boys, and feed them breakfast. I have to be out the door by 6:45 in order to be to the school by 7:15.

Today was the first day of training, but Hubby didn't go to the gym. I don't think he believed I'd actually get out of bed. By placing a second alarm clock across the room, I have to get out of bed. (Brilliant idea by the Hubby.) It worked! I was up and dressed by 5:30. Not bad considering we had two kiddos in bed with us all night. I got Hubby's breakfast and lunch packed while he showered. We tried to wake up the boys for 20 minutes, but they were having none of it. I think they might still have a touch of the bug, so we decided to let them sleep. Of course, 10 minutes after we made that decision, they were up and playing.

I learned 3 things from today's experiment:

1. Clothes need to be picked out the night before.
2. Anything that can be prepacked for lunches needs to be prepacked. We buy raisins from Costco and bag them in snack bags. I'll do the same with carrots, pretzels, hummus, crackers, and anything else that can go in lunchboxes.
3. I don't need to worry about disturbing the boys when I'm getting ready. They'll sleep through anything.

Ginger Chicken and Rice Soup

Our house has been plagued by a nasty summer bug. At least one of us has been sick for over two weeks. (Mostly me.) Chicken soup always makes me feel better, but I didn't want to go through all of the hassle of boiling a whole chicken and working for hours. I just wanted a bowl of soup. A bowl of this soup was delicious, comforting, and full of nutrients. It was easy and quick because I had shredded chicken, broth, spinach, and ginger in my freezer.


Ginger Chicken and Rice Soup

1 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 cups shredded chicken
3-4 cloves of garlic, either grated or finely chopped
2 tsp grated ginger root 
Salt and Pepper
1 package of frozen spinach (10 oz)
4- 6 cups vegetable broth or water or a combination of both
1/3 cup of rice

In a large pot, heat the oil over medium heat. Add onion, celery, and carrots. Cook until slightly softened, about 5 minutes. Season with salt and pepper. Add chicken, garlic, and ginger. Stir and cook for about a minute. Add broth and bring to a low boil. Add rice and stir. Cover and cook for 15 minutes. Add spinach and stir. Cook until all ingredients are heated through and rice is tender.