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Month: July 2017

We’re Pregnant with Baby #2!

We’re Pregnant with Baby #2!

We are so excited to be pregnant with our next and probably final child!

We are so excited about welcoming another baby to our family in January 2018. We are considering it the “final leg” of our Speedy Thiede marathon relay team. Yes, we are runner geeks.

Conceiving this time was such a guessing game since I am still breastfeeding our son. It took until he was 16 months old for my cycle to return. I continued to pump at work until about 15 months, and when together, he nursed 4-5 times a day still. So, my body was not ready for another baby.

I kept trying to guess what my body was doing, but because I wasn’t cycling, I had no idea. I spent many months guessing what my body was doing and taking a bunch of negative pregnancy tests. It was really frustrating. Since I wasn’t having a cycle we planned to have sex every few days to try to catch the first ovulation before I would have a period.

Breastfeeding while Trying to Conceive

I was all for Noah nursing until he was ready to wean, and I love the idea of tandem nursing. However, this comes with its own set of complications, especially when trying to have another baby. Until I was able to nurse less or low enough amounts that my prolactin levels decreased to a level that allowed me to ovulate. That took about 7 months from when we were open to having another baby until I had my first post-partum period. Part of this delay occurred because I continued to pump at work for longer than I needed. Emotionally, I wasn’t ready to stop that because of all the nursing issues we had. I had a complex about providing every drop of milk that I could. Once I was able to make peace with the fact that he is incredibly healthy, I was able to let go of pumping, and I WAS SO MUCH HAPPIER to be able to let go!

MyFLO app

Finally, I heard that Alissa Vitti, author of Woman Code, was coming out with a MyFLO app. Typically, I am very frugal and would scoff at the cost of even a $1.99 app. However, I knew this one would be worth it.

In the app, you track your monthly cycle and symptoms. The app starts to recognize where you have issues, what areas of your cycle are long or short based on your symptoms, and the best part is it recommends lifestyle and food choices to help improve your symptoms.

Every month, I had less and less symptoms, and by the time we got pregnant, I had no symptoms. Plus, I have had a way easier first trimester this time, which I will discuss in another blog post.

Want to hear more about some Mama Bear Updates? Watch my video chit chat about life and the business!

Paleo Banana Chocolate Muffins

Paleo Banana Chocolate Muffins

Scrambling for Time in the Morning for Breakfast?

I know I do. I have to get breakfast together for 4 people, make sure everyone is ready for the day, and get out the door for my currently 40 minute commute. Some days, it is a blur.

I love having quick options for breakfasts, especially ones that kids will gobble up! I have had to find and make recipes that I can make big batches of and freeze in portions. Then, in the morning I can pull out a few muffins, pancakes, or waffles, and we are good to go!

Kids Need Options That They Will Actually Eat (and Eat Quickly)!

I know this sounds silly to say, but in my house, it is necessary to remember EVERY DAY! My step-daughter is a picky and particular eater. Even her favorite foods need to be made the right way, at the right temperature, etc. She is not a kid that I could get away with giving eggs to every morning. She needs variety, foods she can and WILL eat quickly (have I mentioned the whole “little time in the morning” thing?), and flavors she enjoys (she tends to like sweeter options in the morning).

It may seem like a whole new level of work to deal with that level of high-maintenance, and trust me, it has been. But, I have developed strategies and options that make it not that way, and I know she is not the only kid out there like this, especially for kids transitioning from a SAD diet to a real food diet. It can be tough!

Banana Chocolate Chip Muffins

I love that I can easily make a batch of these muffins on a weeknight or weekend morning (when I would already be making breakfast anyway). I can even double the batch, and store the rest. It makes mornings during the week so easy. Plus, the banana and chocolate flavors are a huge hit! Muffins are great too if you sometimes have to have your kids eat/or finish their breakfast in the car.

Ingredients

  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅔ cup pitted dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 pasture-raised egg
  • ½ cup coconut oil
  • ½ cup full-fat coconut milk
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas
  • 1 cup stevia sweetened chocolate chips (Lily’s brand)

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flour, baking
    powder, baking soda and sea salt.
  3. Melt the coconut oil on the stove or in the microwave for 30 seconds.
  4. In a food processor or blender, combine the dates, banana, coconut oil, coconut milk and vanilla.
  5. Blend until the dates completely grind up. This may take a few minutes. Then, add in the egg, and blend to combine.
  6. Blend the wet ingredients into dry until just moistened.
  7. Remove the blade, and stir in the chocolate chips.
  8. Portion the batter out into a cupcake tin.
  9. Bake for 22-26 minutes.
  10. Store in the freezer in an airtight container until ready to use.
  11. For breakfast, take 2-3 muffins out of the freezer, stick them on a plate, and pop them in a microwave for 45 seconds or in the oven at 170°F until they are defrosted. They are super delicious when warm!
Paleo Baked Sour Cream Donuts

Paleo Baked Sour Cream Donuts

Sometimes You Have to Give Into Your Cravings, Right?

I have had a serious craving for sour cream donuts lately! In my area in Michigan, we have a yummy donut company, Quality Dairy. I had been thinking about those donuts for a few weeks, but I was not willing to just go get one, eat it, and then feel crummy. Even though it is more work to figure out a recipe, get the ingredients, and make the treat, I never regret the extra effort.

Healthy Donuts?!?!

And let’s be real here, donuts are still treats. However, with real food ingredients, I am acting eating nutrients and my stomach won’t hate me later.

So, here’s what I did. I found a great sour cream donut recipe on Pinterest. I used this recipe as a start, and then substituted ingredients to make it healthier.

Donut Ingredients:

  • ½ cup organic, grass-fed sour cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup coconut oil
  • ½ cup powdered monk fruit
  • 1 cup cassava flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon nutmeg (optional)
  • ¼ teaspoon salt

Glaze Ingredients:

  • 4 Tbsp butter or coconut oil
  • 4 Tbsp maple syrup
  • 4 Tbsp milk of choice (i used almond milk)
  • 1/2 tsp pure vanilla extract

Makes 6-8

Directions:

  1. Preheat oven to 350 F. Grease donut pan with coconut oil or butter.
  2. Mix the sour cream, egg, vanilla, coconut oil, & coconut sugar in a mixing bowl or blender.
  3. Add cassava flour, baking soda, salt, & nutmeg (optional) & stir together.
  4. Fill donut pan with batter & bake for 12-16 minutes. The tops should be soft & the sides should be golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
  5. For the glaze, melt the butter. In a small bowl, combine the honey, butter, milk and vanilla. The glaze should be thin.
  6. Dip the donuts in the glaze when they are slightly cooled, flipping them over so both sides get covered. Dry on a cooling rack. I placed some parchment paper under the rack to catch the extra glaze.

I love eating the donuts when they are still a little warm and the glaze is fresh, still dripping off of them. 🙂