As many of you know, Galen has had some feeding issues that were starting to get worrying to me.  All my kiddos have been a little “late” to start solid foods, but as Galen hit twelve months and went beyond without any solids, I started getting a little concerned.

Galen didn’t just seem disinterested in solids – he seemed to be unable to swallow anything thicker than a liquid.  He had a lot of gagging, choking, throwing up if anything did get down.  He hadn’t gained weight in months and actually started losing some weight.

I decided to bring it up with the doctor and we took a bit of a “wait and see” approach.  Another month or so went by and Galen had lost weight.  He nursed constantly, but he’s incredibly active and just seemed to need more calories (though he didn’t seem to be hungry or very interested in food.)

We had a swallow study done at our local hospital, which showed that food is slow to clear Galen’s esophogus but no real problems.  The therapist said it’s pretty common and it will probably continue to get better as Galen gets older.

We were referred to the Pediatric Feeding Program in our hospital’s therapy department.  Galen has been going for a few weeks now and it has been a good experience for us.

Scott and I were worried at first about what they might want to feed Galen, since we try to follow a very traditional diet.  However, that has not been an issue at all. Our therapist and the entire team working for Galen have been incredibly respectful of our choices with Galen’s diet and with his continued nursing.

I make all of Galen’s food to bring into his appointments and that works very well for us.

Right now the goal is to get Galen’s intake up.  The therapist has been very helpful and has taught me a lot about getting Galen to eat – and to enjoy eating.  He’s eating completely pureed foods now (though he can eat scrambled eggs with gusto!) as we work on getting him eating more.

In general I just puree whatever we are eating for dinner.  Having a high-powered blender has turned out to be a real blessing.  We spoon feed Galen and he’s now really enjoying eating.  He looks forward to eating and taking bites.

He’s still nursing a lot and I’ve been proactively working to keep my milk supply high for him.

Galen has a weight check coming up soon and I’m actually looking forward to this one because he looks like he’s filled out some and he feels chunkier to me.

It has been really interesting having Galen’s feeding issues because the other kids pretty much just went from nursing to eating anything and everything put in front of them.  Galen is a special case, but its apparent even now that he has his siblings’ taste in food – he’ll eat anything and everything as long as it’s pureed!

Galen was having some constipation issues which I think were related to his feeding problems.  We started him on daily doses of an infant probiotic mix and that coupled with getting more food in seems to be working for his digestive system.  He’s regular again and seems a lot more comfortable.

I’m really enthusiastic about how Galen will do with eating in the coming months – he’s made a lot of progress just in the few weeks since we started going to the feeding clinic.

He’s happy, energetic little baby – he almost always has a smile and he’s always trying to climb into everything!  He also has perfect proportions and a beautiful face.  I’m pretty confident that with more calories he’ll bulk right up weight-wise.  We’re really blessed to have him, and the lessons he gives us

Now, my husband swears that things are probably never going to go wrong.  He says he’s been living here for decades and has never had much of a power outage, never had a bad blizzard, and that tornadoes and flooding aren’t going to come anywhere near here.

Me, well, I trust my hubby.  But I also like my own peace of mind.  Besides… my kids getting sick, me getting sick, him getting sick – and nobody being able to make it to the grocery store for a week… I can see that happening.

So whatever the “what-if” I like to have some supplies on hand.  I found an awesome website that has step-by-step “baby steps” that walk you through getting your supplies together.  It doesn’t matter what level of preparedness you’re looking for – a brief power outage, a week-long winter storm, or even a layoff where you need to draw on a few month’s reserves – these little “baby steps” will help you to accomplish those goals.

The 7 Day Challenge

The girls over at Food Storage Made Easy also just ran a “Seven Day Challenge” and I can proudly say my family survived it.  Ok.  With a long list of “to-do’s” at the end of 7 days, my family survived it.

The gals set up a different “situation” each day that we had to go along with and the kids and I had a blast.  It was challenging, to say the least.  But very fun.

Day 1 – Flood!

I was ready for this! I’d already gotten backpacks set up for the family with 72 hours worth of food in them.  I had a list of almost everything I needed to grab.  We had 1 hour to pack the van and “evacuate” and we got our stuff packed and ready to go in under that!  Yay us!

I did realize I needed to add several things to my “grab-list.”  And that I needed to figure out where we would evacuate to… I think my MIL’s house is most likely.  In which case I need to print some directions to her house because I never pay attention enough to remember it with my hubby driving

I think this was one of the best days.  You may not get caught in a flood situation, but there’s no way to tell when you’re going to lose electric service for awhile and need something to eat (or do… I had coloring books for the kiddos!)  It’s really very practical there’s something on the shelves (or in the bag) that can be grabbed and eaten quickly.

Day 2 – Pandemic!

Well, given the uncertain state of affairs in world health, we could be facing this issue very soon.  I felt pretty good about this one too – I’ve been working on our first aid kit quite a bit.  I changed out all the outdated things and restocked what needed to be restocked.  It’s a pretty comprehensive kit.  We made homemade chicken soup for our “sick” boys and Cassidy and I took good care of them.

If there were really a pandemic situation I’d set up an actual sick room and care for them a little differently.  There was also a link to an excellent “Home Care of the Flu” guide I found very helpful.  You can download it here.  Another gal doing the challenge posted that link – I’m very grateful for her!!

Day 3 – Dinner Guests!

This was an “every day” emergency and it was TONS of fun.  The situation was that my hubby called home to let me know that he and his boss would be there for dinner in an hour – his vegetarian boss!!  I had to have an appetizer, main course, two sides, and a dessert made… and I could not go to the store!

Well I managed to pull it off, though I lucked out because we had a box of fresh veggies from our CSA farm.

I made a platter of fresh veggie slices with a homemade veggie dip (fresh sour cream base) for our appetizer.  I made Jamaican Beans and Rice (from Nourishing Traditions) as our main dish, though I did use canned beans instead of dried, and canned chilies.  We had a big salad full of fresh veggies as one side and steamed broccoli as the other side.  Our dessert was an oatmeal/pumpkin bar thing I found online because I knew I had canned pumpkin!  I had to substitute canned coconut milk for milk (we were totally out of milk, even if the veggie boss would have been ok with it).  Anyways, the dessert came out very tasty, so I’ll actually make that again!

The kids helped me clean the house up while the food cooked, and we all got changed into fresh clothes and I had time to teach them a little bit about how to answer the door politely!  Needless to say when my hubby actually walked in the door the house looked pretty nice.  I was proud of myself and I’d like to think I could deal with real last-minute guests as gracefully.

Day 4 – Money is Tight!

I can say that this day wasn’t terribly challenging because I lived this for a long time – never being able to do anything and having to watch every penny because it was a choice between buying food or losing power.  (life is very different now, read my story for more on that!)

This day involved no cable (which we don’t have anyways), no internet (oh no!!), no cell phones…. and water service got cut off!!

Now the “no internet” is hard.  I’ll admit that, well, I do a lot online.  I do, after all, run a website.  Scott and I also play a game together online.

The one big surprise for me on this day, though, was just how hard “no water” was.  I have quite a few gallons of water stored, but it takes an amazingly large amount of water to wash dishes when you have no running water!!  Scott said if we ever actually didn’t have water due to disaster that he would go to the bay and bring back water in buckets for us to boil and use for cleaning dishes.  We had plenty to drink, but washing wasn’t easy.

Day 5 – Earthquake!

Uh oh.  No water again today.  And no power…  I decided I should add some paper plates to my “pantry essentials” list!!  We raided the 72 hour kits again.

The foods in our freezer were supposed to be good still (they hadn’t spoiled yet since power went off).  So we were able to have a cooked meal on the grill outside.  I’m glad the weather was nice, and I’m glad we had the grill.  Especially since my hubby did the cooking

Another thing about the earthquake day – a beam fell onto the computer.  This could be a huge issue for many families because it could virtually destroy all their data (think about all your pictures!!)  Luckily there are quite a few solutions to data storage.  I personally back my computer up to a remote server as well as an external hard drive that stays here at the house.  The peace of mind I get from this is incredible.  I was all set for this aspect of the earthquake

Day 6 – Healthy Lifestyle

Well this emergency wasn’t an emergency at all for us!  A family member gets very ill from having a bad diet.  We already eat very healthy food because of many food sensitivities and intolerance in our family.  I did differ a bit from the challenge because I don’t believe that eating “low fat” is really very healthy for us.  I was able to share some links and thoughts so maybe someone else in the challenge benefited from some new information.  (Read my nutrition info for more about good eating)

The one “healthy lifestyle” thing I do think I at least need to do more of is getting outside.  The kids tend to spend a lot more time outside than I do.  I need to join them more.

Day 7 – You Need What?!

By Day 7 everyone, including the gals at Food Storage Made Easy, were very tired.  It really was a big challenge!!  So this day was “easier” in that we just had to make a dessert with what we had at home – and no milk, eggs, or butter.

This worked out perfectly for me.  I just picked our oatmeal/pumpkin bar recipe again

Summing it Up

Perhaps what made me the most proud about the Challenge was the part of it that went all 7 days – we couldn’t spend any money for 7 days!  Since the first day of the challenge landed squarely on the day I was supposed to go to the co-op for milk, cheese, and butter it truly was a challenge.

But we made it.  I spent no money at all for 7 days.  It’s amazing to think about just how many small opportunities to spend money come up, or how much I take for granted a run to the market on a given day.  Lots of food for thought.

I came away from the challenge with a long to-do list and a great appreciation for what we have.  I feel good because I’m sure that we could handle it if anything does knock our power out for a few days.  I really like that peace of mind   And I’m so grateful for blessings we have now.

The issue is not, however, that Galen refuses food.  In fact, Galen seems to greatly enjoy some things.  My milk is the primary highlight to his diet, of course.  But Galen also really likes chicken stock and water.  If you’re giving Galen chicken stock or water from a spoon he looks like the baby in the photograph.

But the reason you haven’t seen many updates on “feeding Galen” since my first post is that feeding him has really not gone anywhere.  When we try and feed him anything with any sort of texture, Galen cannot swallow it.  There have been a few meals here and there where we’ve gotten tiny amounts into him.  When I say tiny I’m talking around 1/16th of a teaspoon.  TINY.  But mostly Galen just gags when solid foods get to his tongue.  And that means that anything that was in his belly comes back up.  Even his mama milk.

Initially I didn’t worry too much about his disinterest in solid foods.  And at this point I’m still trying not to worry.  Cassidy was also late starting solid foods.  The difference is that when Cassidy started she was already ready to go with finger foods.  She was happy feeding herself and she could get almost anything down.

Galen doesn’t put much in his mouth.  If we give him bits of finger foods he just moves them around on his tray.  He doesn’t put them in his mouth.  He chews on his fingers (and my hair, eww).  And that’s about it.

He can’t eat even pureed food.  So for right now his nutrition is coming 100% from nursing.  I’m working hard to make sure I’m eating well for him so he’s getting good, rich milk.  And we try with solids every few days to see if what seems to be a texture aversion is lessening.  I’ve gotten a lot of suggestions for things, and I’m researching around.  I’ve also talked it over with his doctor.  For a couple of weeks at least we’re in a “wait and see” mode.  But this is very different from what I experienced with the other kids.  There’s always so much to learn, and children always have such different needs.  Parenting is definitely the most challenging job out there

Low milk supply seems surprisingly common in modern societies.  There is heated debate about whether this was so in more traditional societies – I haven’t seen any answer convincing enough to allow me to weigh in on any side of the issue.

(Note: please allow me to clarify that “seems” means that it appears common when you talk to many women. However, professionals believe, and I tend to agree, that low milk supply is actually quite rare in our present day, even among mothers who are not getting good food. I have participated in a lot of heated debate about this issue and I’ve known this issue to come between women before. The reality, I think, is that it is not common – however many women worry – needlessly – about the fact that it does *seem* common. )

However, a few women struggle with low milk supply and I do know some ways you can boost your milk supply through nutrition. Others may want to boost supply so they can pump and store extra milk or donate to a milk bank.  Remember, if you’re truly struggling with supply issues there are many other strategies you should be trying – such as increasing frequency of nursing. Get more ideas from Dr. Jack Newman.

The “Supplements”

One of the first things you’ll hear when you mention struggle with milk supply is “oh my friend used (insert food, drink, or herb here) and it really helped her milk supply!”

There are some things that have been shown to boost supply, and you can use them as a supplement to your diet.

• Oatmeal has been known to boost milk supply.  A bowl of oatmeal daily, or even oatmeal cookies, may give you a greater supply.
• Quinoa, a grain, has been used by traditional societies during lactation and is said to boost milk production.
• There are various milk teas on the market.  No, these aren’t teas made with milk.  They’re made with herbs that are supposed to boost milk production.
• Fenugreek is an herbal supplement you can take which many women have found helps boost milk production.  You know you’re taking enough when your sweat smells like maple syrup.

Your Diet

Though the above are nutritional strategies that can work, I believe if you’re suffering from low milk supply you should examine your diet.  Experts say poor nutrition doesn’t cause low milk supply.  However, poor nutrition can eat up your own nutrient reserves, causing stress and exhaustion for you.

You have heard that it really doesn’t matter what you eat, you’ll still make milk for your baby (and it’s still better than formula!)  Well, that’s true – but a higher quality diet makes higher quality milk*.  And a high-quality diet can help you to have abundant milk.  There may really be times when milk supply can’t be improved – but improving diet is one of the most basic steps to try and will benefit you no matter what the outcome.

Fats are Vital

The first step to take is to examine your fat intake.  No, I’m not going to tell you to cut out the fat.  In fact, I’m telling you the opposite.  Make sure you’re getting enough fat.  Be sure you’re eating good fats – “good fats” are traditional fats like coconut oil, butter, olive oil, tallow, and lard.  Avoid new “industrial” oils (such as corn oil, soybean oil, hydrogenated oils) like they’re a plague… they are!!

Use butter liberally to enhance the flavors of your foods.  Select full fat dairy products and don’t trim all the fat off your meats.  Drizzle olive oil on your salad greens.  Enjoy your food will full flavor.

How Much are You Eating?

Next up… are you eating enough?  Read through my nutrition pages to be sure that you’re eating well.  The late Dr. Brewer, the Weston A. Price Foundation, midwives, and other professionals all advise continuing your pregnancy diet during lactation.  Don’t obsess over pounds – just be sure you’re getting what you need for your baby.  Pregnancy and nursing do cause nutritional stress on your body.  You are growing another being.  You’re not going to be able to eat as if it were just you.  You left those days behind when you conceived your child!

Cut out unhealthy foods.  Processed foods, sugars, excessive carbs.  Get rid of those things if you feel like you need to “cut back” on something.  But eat healthy foods liberally – to satisfaction.  And don’t lie to yourself.  If you’re still hungry after supper have a small snack at bedtime.  If 3 meals a day aren’t cutting it for you (they don’t for many nursing mothers!) have snacks between your meals.

Eating plenty of food, and getting plenty of fluid, will help boost your milk supply.  You would not believe how many mothers I have ask me about milk supply who admit, when I ask them about what they ate that day, “oh, I had coffee for breakfast, and a small salad for lunch.  I’ll probably have a little bowl of pasta for supper.  I just don’t have time for anything else.”

Mama, make some time!  I confidently tell Galen “Mama needs to eat, or you don’t eat!”  There are lots of foods that can be easily prepared while your baby is in a carrier, in a bouncy seat, on a blanket on the floor, or being entertained by someone else.  I know it’s important to be attached to your baby – but your babe will not suffer because you’ve taken 10 minutes to prepare a meal!  Take a look at my pages on managing motherhood for more meal tips.

Eat Properly Prepared Foods – and Eat Some Raw

This next advice could get really broad, so I’m going to keep it to a summary.  You should prepare your foods properly.  This is primarily talking about grains, legumes, and seeds, which may be hard for your body to digest if you just eat them “as is” or simply cooked.  A soaking overnight may help make them more digestible, which in turn will make it easier for your body to utilize them and leave more energy for milk production.

Things you should soak are wheat, oats, rye, and other grains.  Nuts and beans (legumes) should also be soaked.  This is as simple as dumping your food into a glass bowl, adding some whey (the watery stuff that collects in your yogurt) or lemon juice, and setting the bowl in a warm place overnight.  Just add salt to nuts.  For flours (wheat, rye, etc.) you can soak with part of the cooking liquid.  The next day just pick up where you left off in the recipe.  After your nuts have cooked overnight re-dry them in a warm (not hot) oven.  It’s pretty easy and could help improve your digestion and help a fussy baby.

Also enjoy some foods raw.  Easier-to-digest vegetable salads are great with olive oil and raw wine vinegar drizzled over them (some veggies, like spinach, are best served cooked).  And enjoy at least some of your animal products raw.  In our world the easiest way to do this is to eat raw milk cheese, which is legal to buy at stores.  You can also make a number of raw meat appetizers (please use grass-fed animal meat) or enjoy soft-boiled eggs (please use pastured poultry eggs).  Or if you have access to it you can drink raw milk, or have raw milk yogurt or kefir.

That brings me to raw, cultured foods – which are very good for you.  I have noticed the absolute biggest boosts in my milk supply after I began to add extra cream to my milk, added yogurt with live cultures and lots of butter to my morning oatmeal, and began having a fermented vegetable condiment consistently each day.

Sauerkraut, kimchi, pickles, and chutneys are all cultured condiments when prepared traditionally.  You can find many of these items at your normal grocery store – make sure they say “raw” or “live cultures.”  These foods aid your digestion.

An Overall Effect

These dietary improvements are all beneficial to your overall health.  They’re not a miracle cure for low milk supply.  But by taking steps to improve your nutrition you are well on the way to creating better health for you, and good diet often directly correlates with the quality of milk you make for your baby (even if you’re not at a place where you can make dietary changes right now, your milk is still better than formula).  I know when we committed to a better diet in January of this year I noticed within the first week that my milk supply became more abundant and my milk was much richer.  Galen could hardly keep up!

Enjoy the benefits of improved nutrition for both you and your baby.  For more information on cooking techniques or the “whys” of what I have recommended check out the books listed at the bottom of this article.

*If you pay no attention your nutrition whatsoever you are still going to make milk for your baby and it is still going to be the best choice for your baby.  When I had my first baby I lived far, far below the current poverty lines and I couldn’t afford expensive organic foods.  I could, however, learn about nutrition and cook basic, healthy foods.  My baby thrived on my milk.  So even if you feel that you have little money to spend for food, know your milk is tailor-made for your baby.  Breastfeeding is best no matter where you are in relation to the poverty line.

I still strongly recommed that all mothers study nutrition and do what they can to improve their family’s nutrition for their own health’s sake and that of their children.  There is a wealth of resources at your fingertips for the best price out there – free.

Get more great breastfeeding how-to’s from these other bloggers participating in the Motherwear Carnival of Breastfeeding:

• Motherwear’s Breastfeeding Blog: How to help your baby kick the nipple shield habit
• Marketing Mama: How to pump successfully at work
• Mama Saga: How to breastfeed (or just look like you know what you’re doing)
• BabyReady: How to get baby to take a bottle
• Strocel: How to get breastfeeding off to a good start
• Baby Carriers Down Under: How to breastfeed hands-free
• Blacktating: How to treat a cold while breastfeeding
• Breastfeeding Moms Unite: How to become a breastfeeding support professional
• Breastfeeding Mums: How to wean a breastfed toddler
• Mama Knows Breast: How to get a spouse to help with breastfeeding
• Breastfeeding 1-2-3: How to teach your baby nursing manners
• Zen Mommy: Using YouTube to stop nosey questions!
• Happy Bambino: How to deal with unsupportive family members
• The Bee in your Bonnet: How to be comfortable around nursing mothers
• MoBleez: How to naturally increase your milk supply – try seaweed
• Milk Act: How to care for a sick nursling
• Maher Family Grows: How to to increase milk supply using supplements
• Tiny Grass: Tandem Nursing – how to do it without driving yourself and your nurslings crazy!

Now that we’re done I can say that we’ll stick with the traditional foods style of eating.  Not 100% because that’s just hard in “modern” life.  But I learned some valuable lessons to help make healthy eating more do-able.  The biggest thing was to make sure that I have good meals in the freezer ready to go when I need them.

We ended our challenge and went ahead and ordered a pizza right after.  The end result of that was strange.  First, the pizza did not taste nearly as good as I remembered pizza tasting.  It just tasted sweet which really wasn’t pleasant.  I wanted a cheesy, saucy taste and it was just sweet.  We decided that next time we want pizza we’re just going to make it ourselves with homemade crust.  By getting pizza we’re already getting something with gluten anyways, and it may as well be healthier than ordering from a pizza place.

The pizza also gave me an upset stomach and tore my digestive track up from start to finish, so I certainly wasn’t endeared to it at all…  It got at least one of the kids too (evidenced by the fact that our kids sometimes forget to flush after going potty).  However, nobody wanted to confess forgetting to flush

Speaking of gluten – we’re a gluten-free home because Scott is gluten-intolerant – we did try properly prepared sourdough bread on the trial.  And happily it tastes not only delicious, but Scott is able to eat it with no ill effects.  I think that’s one of the biggest bonuses of eating well, and of eating so much soup, broth, and ferment food.  Those things have helped our digestion enough that Scott can tolerate sourdough (this is real sourdough though, fermented starter and allowed a slow rise – he still can’t eat the “fake” sourdough that’s sold in most stores).  We’ve been getting a loaf every couple of weeks or so and enjoying slices buttered.  I’m happy because this summer we may actually be able to have some picnic lunches with sandwiches.  My one lament about being a “GF” house is that the ease of sandwiches isn’t available.

The kids all did well and ate voraciously (as per usual) during the challenge.  Cassidy does seem to have gained some weight, which makes me very happy.  Her face looks a bit fuller and she’s getting some padding.  I think she could stand to gain a bit more so I’m still focusing on a good fat-rich diet for her.

So where are we going from here?  I’m going to keep working on a nutrient-dense traditional diet.  I’d like to keep up with about 90% or so of our eating being traditional foods.  I’ve gotten into the habit of soaking things and I think I’ll be able to keep that up.  Using dried beans instead of canned is quickly becoming a habit

We’re also going to try and focus on more local foods straight from the farmer.  We’re planning to sign up for a CSA for our summer and fall vegetables, supplemented with our own first gardening effort.  I’m looking forward to both of those things.  We try and buy our red meat locally too, from a local beef herd and also from a bison herd.  Once we get a freezer (if we can manage it in this house…which isn’t likely) we’ll probably buy beef by the half cow which will be really nice!

I’m also taking advantage of our local buying co-op to get good food in bulk (like our dried beans, rice, and oatmeal) because bulk buying allows for a good discount and gives us the whole foods to prepare.

I’m really pleased with how un-complicated our grocery lists are now.  Vegetables, grains, and meat and dairy and we’re pretty much set.  Canned tomato products and coconut milk are about the only thing we buy in a “processed” state.  It’s nice.

And of course the food has been delicious!  I feel like we’ve really enjoyed good foods, and I’ve learned to streamline some so I can enjoy them even more   I’ll continue to work on tweaking our diet and decided some further health goals for our family – the 30-day trial system is working well for us!

I missed Real Food Wednesday last week So I wanted to be sure I didn’t miss it this week!  This week’s carnival topic is “Rookie tips from You” – dedicated to helping you get started with better nutrition.

All moms spend time thinking about how to improve nutrition.  And I think it’s safe to say the thought overwhelms you.  It overwhelms me and it’s one of the things I’m most passionate about (besides birth and babies!) I thought I’d share some simple tips for getting started, and some things that have helped me:

• Switch to real butter for flavoring cooked veggies and soups.
• Use olive oil and red wine vinegar on your salads if making your own dressing is intimidating.
• Switch to coconut oil for sauteing, or a coconut oil/butter mix.
• Buy fermented foods if making them scares you   Real lacto-fermented sauerkraut, kimchi, and pickles can frequently be found even at conventional grocers.   You can also buy yogurt and (unsweetened) kefir.
• Learn to love your crock pot.  You can make delicious real food in your crockpot easily!  You can also cook beans in your crock pot overnight.
• Roast a whole chicken in your crock pot and use the bones to make chicken stock.  This is very, very easy to do and a great basis for better nutrition.  You can even make the stock in your crock pot if you need to be away from home.
• Use your home made chicken stock in soups throughout the week.  Soups are really easy to make too.
• Soak beans and grains you’ll need for the week all at once, then store in the fridge.  This one tip has helped me a lot over the past few weeks as we’ve been eating a 100% traditional foods diet.

And a couple of tips related to children:

• Feed your children lots of fat.  At least 6 tablespoons a day is good for young children.  Give them whole milk, whole milk cheeses, whole yogurt, and butter.  If you give them salads dress them with plenty of olive oil.  Flavor their veggies generously with butter.
• Feed your children at regular times throughout the day.  Children like routine and they learn to understand that they eat at meal and snacktimes – not around the clock.  Do nurse your baby on demand!
• Do not be a short order cook!  Teach your children that what is served is what they have available to eat.  Encourage them to at least take one bite of a food they think they will not like.  Teach them to thank the cook and show appreciation for food even if they don’t care for it.
• Please see the book Gut and Psychology Syndrome if you have a very picky eater; it gives helpful advice on teaching children to eat good foods.

Get more information on how to get started with better nutrition by visiting Kelly the Kitchen Kop!

Getting more efficient

First, soaking everything for the week at once then putting it in the fridge was a lifesaver.  It really helped me because I didn’t need to try and remember to soak things when I was already tired in the evenings.  The only problem I’ve encountered with soaking everything on the same nice is that I run out of glass bowls.  I did major soakings over two nights because of this.

The other thing that helped a lot was making sure I keep up with the kitchen cleaning.  This is challenging because like I said before, we use so many dishes and pots and pans.  But it’s much easier to take a few minutes to rinse and soap the pots down right after I use them than it is to convince myself to go back into the kitchen after I’ve finally gotten everyone fed.

I do feel like I’m getting more efficient in the kitchen, though.  I’m working on a few other things too, like being sure I’m cooking 1 or 2 meals every week that can easily be doubled or tripled to put in the freezer, and planning a crock-pot meal or two.

We have two crock pots, which has been really handy.  One is a 5 quart size and we also have a smaller sized one, I’d say it’s a 3 quart one.  I tend to make entrees in the 5 quart but the 3 quart is perfect for cooking beans and things.  I also tried doing beans overnight on low without boiling them first this week and that works very well for all the types I tried (kidney, black, and pinto).  I am still soaking them the night before.

How we’re feeling

Physically still feeling good.  Regular every day.  I’ve always had these small bumps along the backs of my arms – you couldn’t see them but I could feel them and I can’t feel now.  I’ve also had a wart on right hand forever and it is almost gone!  This thing has been stubborn enough to live through multiple freezings.  And now in two weeks it’s disappearing completely.  I’m happy.

The kids are doing well too.  They’ve continued to be very cheerful and helpful.  Our house has never stayed so nice.  Part of this is because after the holidays we started working really hard on teaching them to take care of their possessions and our living space.  But I think full bellies and good nutrition certainly help their dispositions.

Scott had to eat a lunch at the office last week so that interrupted his 30 days.  He’s mentioned several times that he’s never felt better than he does now though.  Not sure if that’s just all the good traditional foods or just me cooking for him :p

I’m still tired but I think that’s more from not going to bed until later than usual this past week, and having some children up in the night than anything else.

No battling with cravings at all this past week (for me at least).

Enjoying the challenge

All in all I’m really happy with how things are going and looking forward to the next two weeks.  I feel like my kitchen is looking great and I’m starting to get a better hang of how to keep traditional foods prepared.

This week I’m going to go over various traditional food protocols I’ve written out from all the books I’ve been reading to try and refine our meals even more.  I’m also working on posting reviews of the books I’ve been reading; I’ll post to the blog when I finish those!

This week’s Real Food Wednesday is featuring “fast food.” I’m not talking about the BK down the street – this is all about food that’s good for you and you can make quickly. I’ve been looking forward to today to get some ideas for my own kitchen.

Some tips I’ve thought of are: keep basics in stock – veggies like carrots and celery that can quickly be thrown into a pot to make a tasty soup. Potatoes, which can always make the baked potato standby (load on the butter!). Keep home made stocks in your freezer so you can quickly make up soups or sauces. Cooked rice freezes well so the next time you make rice you may want to make a double batch. Keeping eggs and things like canned beans on hand can also help you make up quick meals.

If you’re pregnant or taking care of a baby/small children it can be really helpful to have a collection of nourishing “fast foods” on hand because it can be hard to find time for food preparation.

Quick Beef Meal

Saturday my family was out for most of the afternoon at an art class. We got home later than I expected so I made up a quick dish using beef, stock, and leftover cooked rice.

I took a steak weighing about 1lb (which I’d gotten on sale) and cubed it, then pan-fried it in butter and tallow with some mushrooms and onions. Once it was cooked to our liking I put it in an oven-safe bowl and into the oven to keep warm (I put it on 150-200 degrees).

I then poured a couple of cups of home made beef stock into the pan and brought it to a boil, scraping up the juices and such from the pan. I added a bit of red wine for flavor, and probably some more butter. Then I stirred in some cream, salt, and pepper.

I let this simmer for a few minutes while I pulled a salad from the fridge and whipped up a quick dressing. I also put my leftover rice in a steamer basket over the stock I had going on the back of the stove.

You can let this sauce simmer down some to thicken, or if you’re in a rush thicken with flour, cornstarch, or arrowroot.

I put hot rice on each plate, followed by some beef and onions/mushrooms – then ladled sauce over. I put salad on the side and dressed resulting in a quick, very tasty meal!

Having certain staples on hand really helps make a quick meal happen when needed so I recommend stocking the cupboards, fridge, and freezer with the basics!

Visit Kelly the Kitchen Kop for more Real Fast Food ideas!

I have been having major cravings too, to be fair. All for usual stuff I crave – sub sandwiches, chocolate, and the most horrible – Pasta Roni Shells and White Cheddar :p Talk about processed! They’re all passing cravings, and I’ve been able to get rid of most of them by having a hearty snack, like a slice of raw milk cheese and a glass of milk, or an avocado half or something of that nature. It’s the fattier and protein rich snacks that seem to help with the sugar/carb cravings (which is what I have).

Burnout

The other huge challenge encountered…on Friday to be precise… was burnout from being in the kitchen. I found myself completely and utterly tired of being in there, of cooking, preparing, and more than anything else, serving it all out.

I already wrote that I planned to do all my weekly soaking at one time. With the exception of our rice I’m going to soak everything for the week tonight and put it in the bottom of the fridge to await its turn to be cooked.

I’ve also been calling the children into the kitchen to help carry plates and cups out. Scott helps with that for many meals as well. It’s strange that I find serving so overwhelming but I do. Maybe it’s time to let the kids learn to serve out salads and veggie sides onto their own plates too.

Today I feel absolutely exhausted which I believe is due much more to the fact I was up past midnight lats night than it is to anything with our diet.

Thinking of Solutions

I’ve still been pleasantly full most of the time. The only drawbacks so far have been spending so much time in the kitchen and the cravings. But I think cravings are to be expected when my body is getting completely weaned from processed foods. And I’m working on the kitchen time.

I need to come up with some “quick meals” for when I can’t make the planned meal for whatever reason. I did well last night, when we got home quite late. I simply pan-cooked a steak and some mushrooms then used beef stock and cream to make a quick sauce and served it over leftover soaked and cooked rice. I had leftover salad that I served on the side.

Normally I rely on stocks to make soups in a pinch but I didn’t get my chicken stock started, nor did I have any of the beans I normally make soups with. So that brings up another thing – I absolutely can’t miss anything I’m supposed to prep on a day or else we’re really out of luck.

Or I need to make sure there’s always back-ups. That’s probably most prudent. I should plan to get several quarts of stock up in the freezer and I think I’ll freeze cooked beans in cup-sized portions that could easily be added to a soup. I’m also planning a huge batch of chili this week which I should be able to put two meals up into the freezer for.

A Need for Planning

So this takes a lot of planning, and I’m still working out how to be most efficient so I’m not getting overwhelmed with kitchen time – and I don’t run out of good food so we end up eating junk.

I’m hoping to learn some good “quick meal” recipes too. This week’s Real Food Wednesday is going to feature real “fast food” – I can’t wait.

On Kids and Milk

On the kid front the kids are doing great – and I’m thrilled that Cassidy couldn’t button a pair of pants this week! Upon trying on some pants that she’s been unable to wear (because they’d fall off) she found they fit nicely. The kids have all been pretty cheerful and content.

My milk supply is more generous than ever. I have never had a problem with supply but this is just ridiculous – showers of milk anytime Galen nurses and it’s thick and creamy. It’s a bit annoying to me because I get flooded constantly (Galen still nurses pretty much every hour), however, I can’t really complain about so much milk of good quality!

Hopefully this week I’ll get things more streamlined and figured out. I’m also hoping I”ll have more energy. It’s going to be interesting to see how things go as we enter week 2 of our challenge!

I haven’t noticed much difference in how I feel physically other than I find I tend to have a pleasantly full tummy most of the day.  Moving from breakfast to the mid-morning snack is my hungriest time.  Other than that I tend to be pretty full unless I sit around reading about food (I do that a lot right now :p)  I’ve also been nice and regular going to the bathroom which has been a problem for me so I’m pleased.

So Much Soaking

The biggest part of the challenge has been all the soaking.  Going from mostly canned beans to dried beans means remembering a lot of soaking.  Pair that with oatmeal that needs to be soaked every night, several nights of rice, and nuts and I feel like I’m doing a lot of soaking.  

I read a tip today to put soaked beans in the fridge – I may start soaking all of my beans on Saturday or Sunday night, then putting them in the fridge the next morning to be ready for the week.  It seems like it will be easier for me time-wise to do all the prep for soaking at once.  I could probably do the same with oatmeal for the week, actually.

Dry Bean Tip

A bean idea (Scott actually thought of it) that’s been working well for me is to have my beans soaked one night, then put them in the crock pot on low the next night.  By morning I have great beans.  I’ve been bringing them to a boil on the stove, then pouring them into the crock pot; I may try a batch without that first step.

Dishes that Never End!

Another challenge that’s come up is dishes – I’m preparing food so often, and so much food to fill the family up, that there are always dishes.  Cassidy washes our eating dishes (plates, cups, silverware) – but I do the pots and pans, and on nights when we’re running behind, I have everything because Cassidy goes to bed.  Scott has a project going at work right now and has been late some which means supper is late.  I don’t mind that (it gives me more time to have everything ready!!) – but the dishes are getting overwhelming. 

We generally hand wash though we have a dishwasher.  I feel it’s important for kids to have responsibility and the dishes are a good one (plus we’d go through all of our dishes before we got to supper if we didn’t hand wash between meals.)

I’ve begun to try and make sure I wash pots/pans/cooking utensils as soon as I’m done with them.  It’s hard though, because as soon as it’s done it needs to be on the table, and then we’re sitting to eat.  Maybe I should fill the sink with hot soapy water and dump the pots and pans in as soon as the food is served, then do a load quickly after we eat and before Cassidy does dishes.  I could put them on the dishwasher racks to dry.  Then it would be being used for something…

How the Kids are Doing With It

I have noticed that the kids, especially Cassidy, have had mostly cheerful dispositions the past few days.  They’ve also been willing to go and play outside – Cassidy and Asher for long periods.  This is really nice, especially since we’ve been having weather down into the tens and under during the day.  They come back in happy and warm. I really think good food helps to make a cheerful and calm child (other things help too, mind you!).

I’m still hoping that this 30 days will see Cassidy gaining some weight.  I’m also hoping all the good fats and warm foods will help the kids’ hands to be a little warmer.  They tend to have cold hands and that’s always bugged me.  I feel like they should have warm hands, because it seems if their hands are cold, they must be cold.

Scott

We’ve been trying Scott on properly soaked oatmeal this week and thus far that seems to be going well. I load our oatmeal down with butter and a bit of coconut oil, which I suspect probably helps. I’m also trying to make sure he gets plenty of good snacks to help him stay away from the carbohydrate-full snacks, we’ll have to see how content that keeps him, or if he’d prefer me to stock his normal snacky stuff (chips and salsa… which I’d like to make for him once I can get some corn!)

Trying New Things

We tried kombucha for the first time last night and it was pretty good. Definitely fizzy. I may try making it here at some point. It seems like it might be a nice refreshing drink in the summer. Since I haven’t had soda in years the “fizzy” feeling isn’t something I miss or long for. But kombucha is a nice probiotic drink and I can see benefits to having it around, especially when it’s hot. Which it isn’t at all right now :p

A Couple More Tips

So thus far my major challenges are in planning/executing traditional meals because there is extra preparation involved.  I’ve already found the beans in the crockpot idea, and making a huge salad to last through three dinners works well.

Another thing I’ve found is I can usually steam a veggie over something I’m already cooking – last night I steamed over the red potatoes I was boiling.  Tonight I steamed over the beef stock I have going on the back burner.  It’s easy to pop the food in a steamer basket and set it over the pot.  I successfully avoided microwave steaming because of this! I’ve also found I can place a double-boiler pan over a pot that’s already cooking to melt butter for a sauce if I need to.

Thoughts for the Coming Days

Next week I’m hoping to get a raw meat dish in at least for a snack for the kids and I (not sure how keen on the raw dishes Scott is yet).  I’d also like to finally get around to sprouting some nuts.  I’ll continue to work on streamlining my kitchen time and hopefully will continue to see cheerful dispositions and full bellies with the children!

I’m also hoping to see that I stay regular in bathroom endeavors :p And that Galen of course continues to grow and remains the relatively laid-back little fellow that he is. Feeling a bit less fatigue would also be great – though I’m not sure I’m going to get that because I think being a homeschooling mother of four, running a business, and being wife to one great hubby kinda means I’m going to be tired some of the time!