A happy baby!
We have been practicing smiles, tummy time and crib fun this week. All are going well!
Also I’ve been practicing this overnight oats recipe – extra milk seems to be the key to getting the perrrrrfect consistency for me! I’ve been doing more like half a cup of milk (maybe even slightly more) along with 1/3 cup oats and 1/3 cup yogurt to get a super creamy pumpkin pie consistency. Also included: cinnamon, chia seeds, vanilla, Barney Butter and coconut.
We were extra tired this morning because I spent the whole night with M. More props to those of you who do that every night! With our current sleep schedule, Matt does the evenings so I can get a solid 3-4ish hours of sleep (M gets a pumped bottle then). Last night I went into the night with zero nap so I only got about 4-5 hours total. It wasn’t good, but it wasn’t terrible either. I just had to work extra hard to keep my eyes open during the midnight feeding. And the 2am and the 4am… : )
I’m glad I’m drinking decaf. I imagine caffeine would just make me feel extra jittery.
M and I went to a Le Leche League meeting for our morning activity. It was fun to talk to a few other moms and some breastfeeding experts. We ran into our friends Holly and Finn too!
When we got home, we watched Gossip Girl while M had lunch and then a miracle happened – he slept for a solid 2 hours in his crib!! I think just putting him in there more has helped and doing some of the Baby Whisperer’s shush-pat soothing techniques.
So lunch was extra fun!
Welcome back salads, I have missed you. Not only is lettuce tolerable again, but I am CRAVING salads again. And greens and all the veggies that I left behind when I became pregnant.
I don’t think I’ve put raw veggies on a salad since ….ages ago. I chopped up carrots and peppers – extra to have on hand for future lunch salads this week.
Then I assembled this mountain:
- Baby spinach
- Carrots + peppers
- Cottage cheese
- Leftover sweet potatoes and brussels sprouts
- Cava red pepper hummus
- Cottage cheese
- Olive oil + salt
I picked this up from Whole Foods – tasty!
Served with hot tea – Mother’s Milk kind. It was good!
We went for a 45 minute walk in the afternoon – glorious fall weather!!
I had a date ball for a morning snack and an apple for a late afternoon snack today.
For dinner, Matt surprised me with a bottle of wine, dessert and the urge to cook! Somebody enjoyed his 10 hours of sleep the night beforeI fed M downstairs downstairs while I could hear pots banging upstairs.
The plan was to morph the leftover sweet potato + black bean filling into something new, and Matt made fritters with it!
If you wanted to make these from scratch, you could grate a sweet potato and mix with black beans, corn and Mexican spices and then add an egg and form into patties. They didn’t turn out perfectly held together (the pretty 3 made it on my plate) but they tasted awesome! Greek yogurt for garnish!
We had sautéed braising greens from our garden on the side. Greens also taste good again – crazy!
An old favorite winery, a new vintage.
We had put M to bed just a bit earlier, but he just wanted to come out and join the fun!
Dessert was a mini Sweet Potato Pie from Paradox!!
I melted the whipped cream in the oven when I attempted to heat it up, but it actually turned into a really nice frosting. Sweet potato pie!
And then the baby and the grown-ups went to bed.