Recently I've had some pretty severe complications with breastfeeding and its prompted me to do extensive research into the subject. Doing that has made me recall the first few weeks home from the hospital and how amazing and awful it was!
The first few days: Breastfeeding, although supposedly natural, did not come that easy to me. As I put it to a friend, we didn't have breastfeeding complications right away and yet it was the hardest thing I've ever done. Our latch was correct, my positioning was correct, the baby was getting milk, my milk came in just fine, and I avoided engorgement. Any lactation expert will tell you that all of that adds up to a successful breastfeeding start. However, the nursing sessions were fraught with tension. In the hospital it was simply inexperience. I constantly felt like I might be doing something wrong. Plus, the baby kept going to sleep so it was a constant fight to keep him eating.
Jackson was very colicky at night the first six weeks and that included when he was eating. I remember sitting on the couch, literally pulling on my hair (and screaming a little) while James gently bounced the baby to get him to calm down again. Every feeding we would go through an intricate dance of Jackson eating for five minutes (whining under his breathe all the while), then breaking off and going into an all out screaming session. James would take him, calm him down and then give him back. We would go back and forth three or four times before I felt like he had gotten enough milk.
The whole 6 weeks of colic I felt like it had to be my milk. Little did I know that this is extremely common for breastfeeding mothers. They blame it on something they ate, something they did to sour the milk (such as exercise), or an inadequate supply. Since then I have read that when a mother of a formula fed infant has a colicky baby, she tends to blame it on other things such as a draft or that the baby is overly hot. This put things in perspective for me and helped me shed the guilt. Still, it was a huge relief for him to grow out of the colicky stage and have him be happy for feedings.
In the end, I thank God that I was able to get through it. I think our success has plenty to do with my wonderful supportive husband who patiently took the baby when I got too overwhelmed to keep coaxing him to eat. Although we have had plenty more roadblocks to continuing breastfeeding, its nice to look back at such a difficult time and know that we persevered!
Friday, December 18, 2009
Sunday, November 8, 2009
The Give-Up Gremlin Is On My Tail
I finally have a solution to my nursing woes. Its a sweet, innocent looking pill that is normally used to lower blood pressure. I see it as a miracle worker, an end to the pain. As usual, things are not what they seem.
There is this nasty side effect that only one mother in the study (study done by Dr. Hale on the use of this medication by mothers with the same condition I have) had. Headaches. Explosive, seeing stars kind of headaches. The other pain is gone only to be replaced with this pain. Supposedly the medication works in most women with only a two week span of taking pills. So I can tough it out for two weeks, I can stop and try some homeopathic remedies (all of which require lots of time), or I can stop nursing. Can you see the Give-Up Gremlin? There he is, right next to me.
I know that can't be the answer and that surely this too shall pass. But the Give-Up Gremlin sure does look friendly right now.
There is this nasty side effect that only one mother in the study (study done by Dr. Hale on the use of this medication by mothers with the same condition I have) had. Headaches. Explosive, seeing stars kind of headaches. The other pain is gone only to be replaced with this pain. Supposedly the medication works in most women with only a two week span of taking pills. So I can tough it out for two weeks, I can stop and try some homeopathic remedies (all of which require lots of time), or I can stop nursing. Can you see the Give-Up Gremlin? There he is, right next to me.
I know that can't be the answer and that surely this too shall pass. But the Give-Up Gremlin sure does look friendly right now.
Wednesday, November 4, 2009
Rant Against Misinformation
several pieces of misinformation have recently cost us a lot of money lately. first i was diagnosed over the phone with thrush (an infection you can get while nursing). i've been treated 3 times with oral stuff and spent tons of money on preventative measures, i mean HUNDREDS so i wouldn't have to give up nursing Jackson. i read online that the baby didn't have to have it for the mom to get it. this was the basis for my continuing to think that was it.
then i found out today that it was proven last year that the baby DOES have to have it. it turns out i have something completely unrelated to infection and i've been doing all of these stressful preventative measures. soooo frustrating. nursing moms, if you are struggling with a "thrush" infection, message me or email and i will further explain my experience and tell you how to tell the difference.
the second thing was that my baby's pediatrician told me Jackson needed vitamin D supplements because he is exclusively nursing. we were told to give him this liquid vitamin stuff.
so we dutifully went and bought the vitamins and gave them to the baby. who promptly and violently threw them up. so i look up whether it was really necessary and it turns out my dr is only following the recommendation for babies. really the only ones who need vitamin D are those in cold climates without adequate sun exposure. la leche league says it isn't necessary as long as the mother has it in her diet each day. so blah. now we have a whole bottle of $10 liquid vitamins that our baby doesn't need.
anyone want some vitamins?
then i found out today that it was proven last year that the baby DOES have to have it. it turns out i have something completely unrelated to infection and i've been doing all of these stressful preventative measures. soooo frustrating. nursing moms, if you are struggling with a "thrush" infection, message me or email and i will further explain my experience and tell you how to tell the difference.
the second thing was that my baby's pediatrician told me Jackson needed vitamin D supplements because he is exclusively nursing. we were told to give him this liquid vitamin stuff.
so we dutifully went and bought the vitamins and gave them to the baby. who promptly and violently threw them up. so i look up whether it was really necessary and it turns out my dr is only following the recommendation for babies. really the only ones who need vitamin D are those in cold climates without adequate sun exposure. la leche league says it isn't necessary as long as the mother has it in her diet each day. so blah. now we have a whole bottle of $10 liquid vitamins that our baby doesn't need.
anyone want some vitamins?
Saturday, October 24, 2009
nursing issues...again
I've come down with my THIRD infection (the 2nd was a relapse from the first) associated with nursing! Sometimes it feels like nature is conspiring against me to get me to give up nursing the little one. Well its not going to happen; each time I start to feel like throwing in the towel, my iron will (inherited from my mom) snaps to attention. It goes something like this:
Iron Will "TEN HUT! I don't THINK so Garrett (Baker), you will NOT give up when you've come so far!"
Me: "buuuuuut it huuuuuuuuuuuuuuuuuuuurts!!!
Iron Will "so did LABOR"
Me: "this is true. but this is the third time this has happened, why meeeeee?"
Iron Will: "stop your whining, at least you are ABLE to nurse!"
Me: "shutting up now...."
As you can see, there is no use thinking about giving up. Any advice on curing blocked ducts is appreciated!
Iron Will "TEN HUT! I don't THINK so Garrett (Baker), you will NOT give up when you've come so far!"
Me: "buuuuuut it huuuuuuuuuuuuuuuuuuuurts!!!
Iron Will "so did LABOR"
Me: "this is true. but this is the third time this has happened, why meeeeee?"
Iron Will: "stop your whining, at least you are ABLE to nurse!"
Me: "shutting up now...."
As you can see, there is no use thinking about giving up. Any advice on curing blocked ducts is appreciated!
Thursday, October 22, 2009
Chocolate Epiphanies
I had a realization this morning, with my hands buried in dry ingredients for homemade chocolate cake. its not about me. my life is now 5% Amanda and 95% kiddos. and yet I don't mind because my view of motherhood has changed. I used to think that motherhood was about "balancing" your priorities equally. motherhood is really about doing the best you can with what you have been given.
not all mothers are able to breastfeed but I can, its a resource I was given. in turn, I have friends who were blessed financially and for them buying formula isn't a burden. both of us are doing our best to feed our babies with what we have been given.
most new mothers don't have to parent teenagers along with their first infant or work 24 hours a day. I do, but the flip side is that I also have my husband along side me 24 hours a day. most women don't get to work with their husbands.
as I make a "welcome" cake for our new boys arrival, I'm preparing my heart as well and hoping that his future here is bright.
not all mothers are able to breastfeed but I can, its a resource I was given. in turn, I have friends who were blessed financially and for them buying formula isn't a burden. both of us are doing our best to feed our babies with what we have been given.
most new mothers don't have to parent teenagers along with their first infant or work 24 hours a day. I do, but the flip side is that I also have my husband along side me 24 hours a day. most women don't get to work with their husbands.
as I make a "welcome" cake for our new boys arrival, I'm preparing my heart as well and hoping that his future here is bright.
thnx for prayers
Thank you to all who prayed for us during this difficult parenting time (see last entry). I have really felt your prayers and things are getting better. Jackson has had three straight days of going 4 hours or more between feedings (he sleeps like a hybernating bear during that time) and this morning he went 3 hours before being hungry! I'm so relieved! I figure he will continue to stretch them out slowly. He has grown in length again so I think that was the culprit.
Wednesday, October 7, 2009
Baby Difficulties
Jackson has begun needing to eat every two hours (start to start) and occasionally will only go an hour and forty five minutes. I've been through all the "tests" to make sure he is getting enough milk, he is wetting enough diapers, and that he truly is hungry. He's just going through a growth spurt and needing lots of nutrition. I've spoken to a lactation consultant but I don't really agree with her, her opinion is opposite La Leche League and many doctor's sites I've checked out.
I actually think Jackson may have been needing more frequent feedings for a while and I mistook the crying for gas. James and I have noticed since I've been catching his cues to feed earlier, he has seemed calmer. So essentially once he started feeding every two hours, he calmed down and has less fussy spells.
One of the hardest things about all of this is knowing the right thing to do. Everyone has a different opinion when it comes to newborns. You should put him on a schedule. You should NEVER put him on a schedule. You should pick him up when he cries. You should let him cry it out. I'm so conflicted between meeting his needs and spoiling him! Right now, James and I have decided to go with instinct and feed him when he shows hunger cues. I truly think its a growth spurt, although everything I've read says growth spurts last a few days and this has been going on for over a week. It started three weeks ago when he was feeding every 3 hours (pretty much since birth) and then suddenly needed a couple of 2 hour feedings per day. He gradually upped that until they are all two hour feedings.
I'm to the point that I figure that if I accidentally spoil him, it would be better to break him of a bad habit than potentially let him go hungry.
Really, I'm just very tired. I've been trying to do too much at once. I love couponing and getting bargains but its just not feasible until Jackson can go longer between feedings. I've been blessed with a job that allows me to focus on the baby during the day and with an understanding husband who will take care of our job responsibilities while I nurse. I'm so lucky to be where I am and I just need to slow down and count my blessings. Please just pray for me to remember that its ok to not do everything.
I actually think Jackson may have been needing more frequent feedings for a while and I mistook the crying for gas. James and I have noticed since I've been catching his cues to feed earlier, he has seemed calmer. So essentially once he started feeding every two hours, he calmed down and has less fussy spells.
One of the hardest things about all of this is knowing the right thing to do. Everyone has a different opinion when it comes to newborns. You should put him on a schedule. You should NEVER put him on a schedule. You should pick him up when he cries. You should let him cry it out. I'm so conflicted between meeting his needs and spoiling him! Right now, James and I have decided to go with instinct and feed him when he shows hunger cues. I truly think its a growth spurt, although everything I've read says growth spurts last a few days and this has been going on for over a week. It started three weeks ago when he was feeding every 3 hours (pretty much since birth) and then suddenly needed a couple of 2 hour feedings per day. He gradually upped that until they are all two hour feedings.
I'm to the point that I figure that if I accidentally spoil him, it would be better to break him of a bad habit than potentially let him go hungry.
Really, I'm just very tired. I've been trying to do too much at once. I love couponing and getting bargains but its just not feasible until Jackson can go longer between feedings. I've been blessed with a job that allows me to focus on the baby during the day and with an understanding husband who will take care of our job responsibilities while I nurse. I'm so lucky to be where I am and I just need to slow down and count my blessings. Please just pray for me to remember that its ok to not do everything.
Monday, October 5, 2009
Delicious Low Fat, Sugar Free, High Fiber Granola Recipe
I have always loved granola but only ate it every now & then because its so unhealthy. Store bought is full of oil and sugar. So I started making our own when James & I committed to eating healthy. I LOVE this granola & am losing weight eating it!
Spiced Granola
6 cups rolled or steel cut oats(not quick or instant)
2 teas cinnamon
1 teas ginger
1/3 cup honey
3 egg whites
1/2 cup dried cranberries
1/2 cup unsweetened applesauce
6 oz bag dried tropical fruit (sometimes I can only find trail mix so I pick the nuts out)
1/2 cup sliced almonds
Preheat oven to 300 degrees. Combine oats, cinnamon, and ginger in a medium bowl. In a separate bowl, stir together the honey, egg whites. and applesauce. Add the wet ingredients to the dry and stir. Pat into a long pan or cookie sheet, loosely forming large mounds. Bake for one hour taking it out to stir every 15 minutes. Watch for large nuggets, they should be broken down into smaller parts during the stirring time or they will be soft inside. Let cool, then add fruit and almonds.
I always double this recipe because we go through it too fast otherwise. This recipe is picky cereal-eater approved!
Spiced Granola
6 cups rolled or steel cut oats(not quick or instant)
2 teas cinnamon
1 teas ginger
1/3 cup honey
3 egg whites
1/2 cup dried cranberries
1/2 cup unsweetened applesauce
6 oz bag dried tropical fruit (sometimes I can only find trail mix so I pick the nuts out)
1/2 cup sliced almonds
Preheat oven to 300 degrees. Combine oats, cinnamon, and ginger in a medium bowl. In a separate bowl, stir together the honey, egg whites. and applesauce. Add the wet ingredients to the dry and stir. Pat into a long pan or cookie sheet, loosely forming large mounds. Bake for one hour taking it out to stir every 15 minutes. Watch for large nuggets, they should be broken down into smaller parts during the stirring time or they will be soft inside. Let cool, then add fruit and almonds.
I always double this recipe because we go through it too fast otherwise. This recipe is picky cereal-eater approved!
Thursday, October 1, 2009
Off Time
James and I work two weeks on, one week off at the boys home. Right now we are traveling to Brownwood during our off time and staying with his parents. Next semester James will be taking classes full time (while we work, we will still be at the boys home) so we will get an apartment near his school in San Marcos. Its been really nice to be back in Brownwood. Both of our parents live here and we get to visit with my sisters too.
Jackson is busy being spoiled to death by his grandmothers. Its wonderful being able to hand him over to them after eating and have my hands free to do other things. I'm still working on the cross stitch I'm making for Jackson with his birthdate, weight etc. I didn't finish it in time ( I was going to do all but the weight and ounces) and it is taking forever since Jackson wants to be held so much.
Really, the baby is happy and content to be on his own as long as he doesn't have gas. Unfortunately, he has gas after every feeding. By the time I get him down for a nap, I only have an hour, maybe, to do chores and things. I know that it will pass and I'm trying not to wish it it away since that means he will be older and I will never get that time back.
Jackson is busy being spoiled to death by his grandmothers. Its wonderful being able to hand him over to them after eating and have my hands free to do other things. I'm still working on the cross stitch I'm making for Jackson with his birthdate, weight etc. I didn't finish it in time ( I was going to do all but the weight and ounces) and it is taking forever since Jackson wants to be held so much.
Really, the baby is happy and content to be on his own as long as he doesn't have gas. Unfortunately, he has gas after every feeding. By the time I get him down for a nap, I only have an hour, maybe, to do chores and things. I know that it will pass and I'm trying not to wish it it away since that means he will be older and I will never get that time back.
james' birthday cheesecake, low fat, low calorie
james adores cheesecake! his groomscake for our wedding was actually cheesecake! so when we started eating healthy, this seemed like the perfect thing for a birthday cake. the caramel topping looks lovely zig-zagged across the top. this cheesecake is teenage boy approved!
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup), I needed more for my pan
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups Yoplait® Original lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
1.
Heat oven to 300°F. Spray pan round cake pan with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4.
Drizzle caramel topping over cheesecake. Place pecan (or walnut) halves in a circle around edge of cake. Store covered in the refrigerator.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup), I needed more for my pan
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups Yoplait® Original lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
1.
Heat oven to 300°F. Spray pan round cake pan with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4.
Drizzle caramel topping over cheesecake. Place pecan (or walnut) halves in a circle around edge of cake. Store covered in the refrigerator.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g
Saturday, September 26, 2009
Super Healthy, Yummy Muffins!
made these for James' birthday breakfast. Clay (remember, faux names), one of our 16 year olds, ate 7 of them so they are already gone. everyone really liked them but I will tweak it a little next time. considering how nutrient packed they are, I will be making them again!
Low-Fat Oatmeal Blueberry Applesauce Muffins. Makes 12-16 muffins.
Any oats will work, but use old fashioned or steel cut oats for a heartier texture. Made with whole grains and very little fat, these muffins are a guilt free breakfast treat! Go ahead, eat a second one – they’re good for you :)
1 ¼ cups whole wheat flour
1 ¼ cups oats1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 cup unsweetened applesauce
½ cup low-fat or non-fat buttermilk
½ cup firmly packed brown sugar (or for lower calorie, I used splenda blend brown sugar, 1/4 C but I think I will use a little more next time)
2 tbsp canola oil (I used extra light NON virgin olive oil for the health benefits, you can't taste it)
1 large egg, lightly beaten
¾ cup blueberries (fresh or frozen) Use fresh for more nutrients!
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.
This would also be very yummy if you added some finely chopped nuts. I say finely chopped because it would go well with the other textures. Use almonds for their powerful antioxidents or walnuts or pecans.
Low-Fat Oatmeal Blueberry Applesauce Muffins. Makes 12-16 muffins.
Any oats will work, but use old fashioned or steel cut oats for a heartier texture. Made with whole grains and very little fat, these muffins are a guilt free breakfast treat! Go ahead, eat a second one – they’re good for you :)
1 ¼ cups whole wheat flour
1 ¼ cups oats1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 cup unsweetened applesauce
½ cup low-fat or non-fat buttermilk
½ cup firmly packed brown sugar (or for lower calorie, I used splenda blend brown sugar, 1/4 C but I think I will use a little more next time)
2 tbsp canola oil (I used extra light NON virgin olive oil for the health benefits, you can't taste it)
1 large egg, lightly beaten
¾ cup blueberries (fresh or frozen) Use fresh for more nutrients!
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.
This would also be very yummy if you added some finely chopped nuts. I say finely chopped because it would go well with the other textures. Use almonds for their powerful antioxidents or walnuts or pecans.
Thursday, September 24, 2009
knitting
I've decided I want to learn to knit. I can sew (mending & some basic functions) and cross stitch but I never learned to crochet or knit. I'm going to wait until I'm done with the cross stitch I'm doing for Jackson because I'm terrible about starting new projects before finishing another.
My first project is a baby hat for Jackson. From what I've read, a hat is a great 1st project & Jackson has a hard time keeping store bought hats on so I thought a knit one would stay better. I bought a book with bootie patterns that a lady in the store recommended (she knits them for hospital maternity wards) along with a "how to knit" book. I'm anxious to start but I've got some work to do first!
My first project is a baby hat for Jackson. From what I've read, a hat is a great 1st project & Jackson has a hard time keeping store bought hats on so I thought a knit one would stay better. I bought a book with bootie patterns that a lady in the store recommended (she knits them for hospital maternity wards) along with a "how to knit" book. I'm anxious to start but I've got some work to do first!
Awesome Lentil Soup Recipe!
Ingredients:
Ham or bacon pieces to taste ( I used 2 pieces center cut bacon, its lower fat)
2-1/2 cups or 1 (16-ounce) package dried lentils
6 cups chicken broth
1 large onion, chopped
1/2 cup grated carrots
4 Tbsp butter or margarine (low fat margarine for us)
1 tsp dried thyme, crushed
1/8 tsp ground nutmeg
Salt and white pepper to taste
Preparation:
In a large soup pot over medium-high heat, combine ham or bacon pieces, lentils, and chicken broth; bring just to a boil. Reduce heat to low and simmer 1 to 1-1/2 hours or until lentils are soft. Remove 2 cups of cooked lentils and place into food processor or blender bowl; let cool 5 minutes (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). After cooling, whirl until pureed. Stir pureed lentils into soup mixture. In a medium frying pan over medium-high heat, saute onion and carrots in butter or margarine until limp, but do not brown; add to lentils. Add thyme, nutmeg, salt, and white pepper. Simmer another 30 minutes. Remove from heat and serve in soup bowls. Yield: 6 servings.
It makes more than 6 servings because it is sooo filling. Its a very aromatic, herby tasting soup. Of course, its also super cheap to make. If you are really pinching pennies, get a pack of center cut bacon and freeze what you don't use in this recipe. You can use it to flavor subsequent bean soups and it will last a long time.
Salad balances out the heartiness of this soup, use baby spinach leaves for added health benefits.
Ham or bacon pieces to taste ( I used 2 pieces center cut bacon, its lower fat)
2-1/2 cups or 1 (16-ounce) package dried lentils
6 cups chicken broth
1 large onion, chopped
1/2 cup grated carrots
4 Tbsp butter or margarine (low fat margarine for us)
1 tsp dried thyme, crushed
1/8 tsp ground nutmeg
Salt and white pepper to taste
Preparation:
In a large soup pot over medium-high heat, combine ham or bacon pieces, lentils, and chicken broth; bring just to a boil. Reduce heat to low and simmer 1 to 1-1/2 hours or until lentils are soft. Remove 2 cups of cooked lentils and place into food processor or blender bowl; let cool 5 minutes (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). After cooling, whirl until pureed. Stir pureed lentils into soup mixture. In a medium frying pan over medium-high heat, saute onion and carrots in butter or margarine until limp, but do not brown; add to lentils. Add thyme, nutmeg, salt, and white pepper. Simmer another 30 minutes. Remove from heat and serve in soup bowls. Yield: 6 servings.
It makes more than 6 servings because it is sooo filling. Its a very aromatic, herby tasting soup. Of course, its also super cheap to make. If you are really pinching pennies, get a pack of center cut bacon and freeze what you don't use in this recipe. You can use it to flavor subsequent bean soups and it will last a long time.
Salad balances out the heartiness of this soup, use baby spinach leaves for added health benefits.
Wednesday, September 23, 2009
kids and trees
the baby decided he is going on a growth spurt and needed as much milk as possible to take along for the ride! he is now eating every 2-2 1/2 hours right now. p.s. when I type in lower caps, I'm one handed because I'm feeding the baby.
I realized something yesterday as I stared at the trees in the HEB parking lot (it was my only view while feeding the baby in the van). our foster kids are very much like transplanted trees. they are ripped out of the soil where they were planted and stuck somewhere foreign (our house). they can be given everything they (technically) need to grow and thrive and yet some of them just won't make it. even with therapy, love, tons of food, long conversations, built in friends (our other boys), lessons in things they are interested in and more, some just give up. watching that happen will rip your heart up.
we had lots of new trees transplanted into our yard 2 years ago. some are growing faster than others but most are growing at least a little. we had a tree guy come and work on them and he informed us that one spindly little tree was actually dead. james went and pulled on it and it broke right off, the trunk just tore. it was rotten on the inside. that tree reminds me of some of the boys we've had to say goodbye to. it didn't matter what we did, how hard we prayed, how hard we worked or even how much we loved them, they were determined to give up on themselves. it is the hardest thing about our job, having to say goodbye.
I realized something yesterday as I stared at the trees in the HEB parking lot (it was my only view while feeding the baby in the van). our foster kids are very much like transplanted trees. they are ripped out of the soil where they were planted and stuck somewhere foreign (our house). they can be given everything they (technically) need to grow and thrive and yet some of them just won't make it. even with therapy, love, tons of food, long conversations, built in friends (our other boys), lessons in things they are interested in and more, some just give up. watching that happen will rip your heart up.
we had lots of new trees transplanted into our yard 2 years ago. some are growing faster than others but most are growing at least a little. we had a tree guy come and work on them and he informed us that one spindly little tree was actually dead. james went and pulled on it and it broke right off, the trunk just tore. it was rotten on the inside. that tree reminds me of some of the boys we've had to say goodbye to. it didn't matter what we did, how hard we prayed, how hard we worked or even how much we loved them, they were determined to give up on themselves. it is the hardest thing about our job, having to say goodbye.
Tuesday, September 22, 2009
Black Bean Soup Recipe
Ingredients
1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours or boiled 2 minutes & soaked 2 hours, drained
1 lb smoked ham hock or shank (I used 3 slices center cut bacon to save fat & calories)
2 bay leaves
5 cups water (will be very watery this way, I will try 4 next time)
1/8 teaspoon baking soda
1/2 teaspoon salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/4-inch pieces or smaller(can substitute 2 large carrots) (
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced, or jarred minced garlic
1 Tbsp ground cumin
1 teaspoon chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Optional on individual bowls
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1 Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3 Add the beans (or simply add veggies to pot of beans), their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4 Remove 4 cups of the soup (about half of it) to a blender. Let cool 5 minutes (may explode out of blender otherwise).Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
Serve with garnishes. Makes 8 cups. Serves 6. If you use 5 c water, it will serve more than 6.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
We made this last night & doubled it to freeze half for another meal. The boys liked, especially with sour cream. I would have liked it better with less water, and more salt. It was great other than that!
Ingredients
1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours or boiled 2 minutes & soaked 2 hours, drained
1 lb smoked ham hock or shank (I used 3 slices center cut bacon to save fat & calories)
2 bay leaves
5 cups water (will be very watery this way, I will try 4 next time)
1/8 teaspoon baking soda
1/2 teaspoon salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/4-inch pieces or smaller(can substitute 2 large carrots) (
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced, or jarred minced garlic
1 Tbsp ground cumin
1 teaspoon chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Optional on individual bowls
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1 Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3 Add the beans (or simply add veggies to pot of beans), their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4 Remove 4 cups of the soup (about half of it) to a blender. Let cool 5 minutes (may explode out of blender otherwise).Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
Serve with garnishes. Makes 8 cups. Serves 6. If you use 5 c water, it will serve more than 6.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
We made this last night & doubled it to freeze half for another meal. The boys liked, especially with sour cream. I would have liked it better with less water, and more salt. It was great other than that!
Reason for blog
Hey Everyone,
I decided to start a blog to make it easier to keep family & friends updated on my little boy, the goings-on of the group home, healthy recipes I've discovered, and life in general. So without further ado, here are some recipes that I've been asked to share!
Love,
Amanda
I decided to start a blog to make it easier to keep family & friends updated on my little boy, the goings-on of the group home, healthy recipes I've discovered, and life in general. So without further ado, here are some recipes that I've been asked to share!
Love,
Amanda
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