In Gratitude for Good Nurses and Modern Medicine

My new baby is now seven weeks old and as I think about everything that happened throughout my pregnancy and labor and delivery, I feel a great sense of gratitude. This was my fourth pregnancy and I thought I knew what to expect, but it ended up being the hardest and most complicated pregnancy I've had. Nothing major, as it turned out, but a lot of unexpected things. All those things made me grateful--again--for the blessings of modern medicine. I don't always agree with how things are done in mainstream medicine and believe it's important to educate myself about all things health related, whether Eastern or Western, herbal or pharmaceutical. But because of my body's inability to produce enough oxytocin--or whatever it is that prevents me from dilating naturally--I have to give birth in a hospital, hooked up to a "Pit" drip. (See a detailed post on this topic here.) Knowing how close to death my maternal ancestors came during childbirth who had this same problem, I am grateful for Pitocin every time, even though everyone tells me it makes the contractions much worse. Without it, I would not have been able to have otherwise natural deliveries. This is just one aspect of modern medicine that I am thankful for.

I am thankful, too, for another wonderful Certified Nurse Midwife (my fourth) who is so caring and respectful, knowledgeable, and experienced. I am grateful to have options in modern medicine and be able to decide whether I want an OB/GYN or a CNM to deliver my babies at the hospital. I have always had great midwives and OBs whom I can trust with my care.

There are also many, many good nurses out there who make a positive difference in the lives of their patients. Some of my favorite people are nurses, including one of my sisters, and I know how much they do--very often beyond the call of duty--for those in their care. Such was the case this time with my baby's nurse. After the baby's initial feeding shortly after birth, she couldn't seem to latch on again. I tried not to worry, as I remembered how sleepy my other three babies had been the first couple days after birth. And, just like them, this one had also swallowed a fair amount of fluid before she was born. In my experience this was all "normal." But her nurse didn't accept these normal problems. Not only did she work with me and the baby for quite a while to get her to latch on when she really preferred to sleep, but the nurse also worked with her in the nursery. Because I couldn't sleep with the baby in my room, since she coughed and spit up fluid about every 10 minutes, I opted to have the nurses take her to the nursery in between feedings. It was such a relief to be able to give my baby into their hands for a couple of hours at a time, knowing she would be well taken care of while I got some much needed rest. And while that first nurse was on shift, she worked with my baby in the nursery, getting her to spit up a surprising amount of fluid. Her theory was that because the baby's stomach was full of fluid she felt no need to eat. I think she was right. By the time her shift ended, my baby was latching on again and starting to eat as if she were hungry. And by the time we left the hospital, she was actually 2 oz above her birth weight, which has never happened before with any of our other babies. I attribute it all to this diligent nurse who took a personal interest in my baby and determined to figure out the problem and fix it if she could. What a blessing it was to actually have my baby latching on well and gaining weight as we returned home! I felt like that got us on the right track from the beginning, which has made all the difference. I will always be grateful to that nurse.

So here's to all the good health care providers who are invested in improving the lives of those in their care, and here's to all that is good and helpful about modern medicine.

Turning a Breech Baby

A couple weeks ago, when I was 36 weeks pregnant, I had a doctor's appointment and found out my baby was still in a transverse position--breech, to be exact. This is my fourth baby and I've never had a problem with positioning before, so I was discouraged. I was informed that my two options were to schedule a c-section or to set up an appointment at the hospital for an ECV--an external cephalic version. That decision was a no-brainer for me, as I want to avoid a c-section if at all possible. But later at home, as I read over the educational literature about ECVs, that wasn't something I felt totally comfortable with either. Although I know ECVs have been done for decades (and, in fact, my mom had it done during two labors), it seemed like such a harsh procedure and, even more disheartening, its average success rate is only 58%. I hesitated to put the baby and I through that to not even have it work, although I was willing to try it if that was my only way to avoid a c-section.

One friend sent me this link to a YouTube video of a lady who teaches a few different positions and exercises to use (and some to avoid) to help the baby turn. She has successfully turned all of her own babies and what she said made sense. I tried everything, though, and most of them made me either very sore by the end of the day, or very uncomfortable while I was doing them. I was willing to keep at it if it would help, but then I found out another option.

When a few friends recommended a local chiropractor, urging me to go see him because they knew how successful he was in turning breech babies, I agreed to give him a call. I set up an appointment and read up on the Webster Technique. Suddenly I was excited with the possibilities. I have a case of slight scoliosis and have seen a couple different chiropractors over the years for headaches, neck, and back pain. I knew that stress settles in my neck and shoulders, that pregnancy takes a toll on my back, that the strain of our recent move couldn't have helped the situation, and that it had been about a year and a half since I last saw a chiropractor. In other words, it was probably about time. And this particular chiropractor specializes in infants and pregnant women; definitely a plus.

As I learned more about the technique and thought about what chiropractic adjustments do and how they help, it made perfect sense. A lot more sense to me, in fact, than forcing the baby into the correct position when something is not right.  I understood why, if my pelvis was not aligned correctly, the baby would have a hard time rotating correctly. And, as it turns out, that was exactly the case. The chiropractor found out that the left side of my pelvis was not lined up with the right side at all, and a ligament on the left side was extremely tight. He helped that to loosen up and then adjusted me all the way from my neck, down my spine, to my pelvis. I certainly felt straighter after that! And I was encouraged to learn that my chiropractor's success rate is 95% for breech babies turning after the technique is done. That's a whole lot better than 58%! Plus, the chiropractor told me that many women experience faster, easier labors as a result of everything being aligned correctly. That makes sense too. I hope I'll be included among that statistic!

I was quite sore and achy the rest of the day, as expected, but felt good the next day, and within a couple days started wondering if the baby had rotated because I couldn't feel her head on the right side anymore. The next week at my doctor's appointment, my midwife (CNM) confirmed my suspicions: the baby had turned! I was so happy and relieved to know she is now head-down. Now I just have to see the chiropractor once a week until I deliver, so he can check to make sure I'm still aligned and to make any minor adjustments. This (the second) week I looked pretty good, so I don't anticipate any more major adjustments. And now that the baby's head is pressing where it should be, maybe my body will actually ready itself for delivery soon. Here's hoping!

Baked Honey Sesame Chicken

This chicken recipe is so good it became an instant hit! I found it at therecipecritic.com and only made one modification (sucanat for brown sugar). Yum!

Baked Honey Sesame Chicken

4 chicken breasts
1 c. cornstarch
3 eggs
salt and pepper
1/4 c. canola oil

Sauce:
1/2 c. honey
3/4 c. soy sauce
1/2 c. ketchup
1/4 c. sucanat (or raw sugar)

1/2 c. rice wine vinegar
1 tsp. sesame oil
1 tsp. minced garlic
1 Tb. cornstarch
sesame seeds for garnish (omitted this time, but I want to use them next time)

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Can also put chicken pieces in gallon size bag and shake to coat.

Heat canola oil in large skillet over medium-high heat and cook chicken until browned. Place chicken in 9 x 13 greased baking dish.

In medium sized mixing bowl, combine honey, soy sauce, ketchup, sucanat, rice wine vinegar, sesame oil, minced garlic, and 1 Tb. cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.

Stir chicken every 15 minutes to coat with sauce.

Budget Saver Tip #37: Paperback Swap

It's been ages since I wrote a budget saver tip! This tip is something I've been enjoying the last several months but first learned of years ago. (And if you're not a bookworm, like I am, this tip won't do you much good. Although, you could always pass it along to someone else...)

My family has always been a regular patron of the local library and I hardly ever bought books until recently. Now my library is farther away and often doesn't have the books I need right on the shelves--and I don't always plan ahead to order in what I want (because sometimes it's fun just to browse). It's been a bit frustrating. However, my city also has a lot more yard sales than where I've lived previously--and better quality yard sales--so I've been picking up books in great condition that I already know are excellent to add to my family's collection. I've found many, many great books this way for 25 cents to $1 (I don't typically buy them if they're more than that) and often use them as Christmas and birthday presents. Now, I'm not one for collecting things and I regularly purge our house of things we haven't used/worn/missed for the past year, but books are my exception. Because books bring me such pleasure, can be read with other family members (which equals quality time), and can be read over and over, I consider them an investment, not something that just takes up space.

So here's where Paperback Swap comes in. At the aforementioned yard sales, I've started my family's collection of some of my favorite series. But I can't always find every book in the series at the same time. So I joined Paperback Swap to see if they had some of the ones I was missing. They did! And they have a system set up so you can add books to your wish list and then when they show up, you get an email notification so you can order it while it's available. Slowly but surely I'm completing our collection of a few different series (as well as other well-desired books).

For those of us on a tight budget, here's the nice thing: There is no charge for joining Paperback Swap. All you have to do is offer 10 books on the system--and most books are accepted as long as they're in good condition. When my mom and I scrounged around for books we had but didn't want or need anymore, we easily came up with enough to get me started. Once you've posted your 10 books, you get two free book credits to use immediately. And one book credit is good for one free book! By the way, Paperback Swap also has textbooks, audiobooks, and DVDs, and they have hardback books as well as paperbacks. So if your experience is like mine, you'll post your 10 books online, request two free books to be sent to you, and while you're waiting for them, other members will start requesting the books you've posted. Then, you just have to package those books, take them to the post office, and pay postage (which is usually under $3 each). Once the recipients receive the books you sent, you receive one credit per book and can order more books! It's a wonderful cycle that I have had a lot of fun with, and from a monetary standpoint it has been worth it for me to be part of.

Italian Pasta Salad

I first fell in love with this salad about three years ago, but forgot about it over the past year. Last night I finally made it again and it was lovely. There is just no substitute for fresh basil! Here is a revamped version of the recipe, updated with pictures:

Original post 6/11-- During the summer I seem to be drawn more toward pasta salads than at any other time of the year. Maybe it's the fact that they can be prepared without heating up the oven (and the house), or that they can be eaten cold. Whatever the case, I know I'm not alone in this summertime trend.

In my search for a new pasta salad recipe last week, I found this one at Disneyfamily.com. I changed a couple things to make it a little more kid-friendly, and I thought it was superb. Especially with the fresh basil from our garden...!

Italian Pasta Salad

1 pound dried pasta shapes (fusilli, orecchiette, penne)--I use whole wheat pasta, whatever variety
2 pounds tomatoes (around 6 medium) roughly diced
1/2 to 1 pound fresh, water-packed mozzarella, cubed--I just used regular mozzarella
1/4 c. balsamic vinegar--I used 1/8 c. white vinegar
1/2 c. olive oil--I used less than this the first night we ate it, but on leftover night I had to add a bit more, since it had gotten a bit dry
1 clove garlic, pressed
1/2 tsp. mayonnaise
1 tsp. kosher salt (or half as much table salt)--I use Real Salt
freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 c. toasted pine nuts--I've never had these to add to the recipe, but I'm sure they would be good

Cook pasta until just done.

Meanwhile, prepare tomatoes and cheese and put them in very large bowl. 

Whisk together vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; mayo will help keep oil and vinegar from separating.

Drain hot pasta and shake dry, then add to bowl with cheese and tomatoes and stir with
rubber spatula to combine. (I let my pasta cool for a while before mixing it with other ingredients.)

Add about half the dressing, stir again, then fold in basil and pine nuts. 

Now taste pasta, and add more dressing and salt, if needed. If you have time, cover it and let it sit at room temperature for an hour or so to let flavors blend and to let pasta absorb some of the juice that will come out of the tomatoes. Taste just before serving and re-season as necessary. (Original recipe says not to refrigerate because it might change consistency of pasta, etc, but the second time around, I thought it was almost as good as the first time.)

Fresh Fruit: Good for your Tongue AND your Heart

Truly, is there anything better than fresh fruit, in season? Now that our peach and nectarine season is past (one of my favorite parts of summer), we're into pear season. And oh, are they delectable! 

They're such gorgeous, curvy fruit, especially when they're just beginning to develop a blush. I just couldn't resist doing a photo shoot. :)

Almost too pretty to eat... Almost.

Oh, and then there are the fresh grapes, cantaloupe, other melons, etc. Yum!

If taste and beauty aren't enough, the health benefits of eating fruit should be! A new study from the UK states that when it comes to fruit, "Scientists have found that consuming a portion and a half can lower the chances of suffering the deadly condition [heart disease] by up to 40 per cent. And the more fruit you eat the better--with the benefits increasing as servings grow."

Not only that, but "the researchers also found that people who consumed fruit more often had significantly lower blood pressure."

"This study adds to the growing body of evidence that shows the more fruit and vegetables we eat the better our heart health. Even eating just one more portion a day helped lower the risk of cardiovascular disease, which should give us all that extra incentive." (link)

Summer Squash Alfredo Pasta

With the abundance of garden produce every summer always comes lots of squash--although not too much this time, because we didn't overplant. :) But I had several summer squash that needed using at once, so I decided to try something new. It was a success!


Summer Squash Alfredo Pasta

I just threw together the following:

Cooked whole wheat pasta (about 26 oz. uncooked)
5 or 6 medium-sized summer squash, diced and cooked
Homemade Alfredo Sauce--my favorite homemade Alfredo sauce can be found here, but I included it below for convenience:

Light Alfredo Sauce

2 c. milk
1/3 c. (3 oz) cream cheese
2 Tb. flour
1 tsp. salt
1 Tb. butter
3 garlic cloves
1 c. grated Parmesan cheese (I used the real kind)

Toss milk, cream cheese, flour, and salt in blender (I love how easy this part is!)

Process until smooth and set aside.

In non-stick sauce pan, melt butter on med-high heat and add garlic.

Let garlic saute for about 30 seconds, being careful not to burn it. It should be nice and bubbly.

Add milk mixture to pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When nice and thickened remove pan from heat. Add cheese, stir it up, then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in fridge, sauce will thicken almost into a solid; just re-heat and add a little milk.

Creamy Tomato Soup

A couple weeks ago we had garden tomatoes coming out our ears! I didn't have time to can and didn't want to put any more diced tomatoes in the freezer either, so I decided to make a huge pot of tomato soup. I've done this before but never found a recipe we just loved. So I asked my friends on Facebook and was referred to the recipe on Our Best Bites. I tried it and it was a big hit! So this has instantly become our family's default recipe for homemade tomato soup. 

Note: This time I modified it as indicated in italics, but I may try it other ways when we have other ingredients.

Creamy Tomato Soup

1 Tb reserved oil from sun-dried tomatoes, or olive oil (I used the latter)
1 c. chopped onion
¾ c. shredded carrot
4 cloves garlic, minced
1 tsp sugar (I used raw sugar)
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 c. sliced sun-dried tomatoes, packed in oil (I would love to try this some time but didn't have it.)
2 (14.5 oz) cans diced tomatoes, undrained (This is where the fresh, homegrown tomatoes came in for me--not canned this time of year.)
1 (14oz) can chicken broth
3 oz reduced fat cream cheese

optional: 1/2 tsp red pepper flakes

optional: Parmesan cheese and fresh basil for garnish

Place oil in large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

Add sun-dried tomatoes (if using), canned tomatoes, chicken broth, (raw) sugar, salt, pepper, oregano and basil. (If adding red pepper flakes, add now.)

Bring soup to boil, reduce heat to simmer. Cover pan and simmer for 30 minutes.

Remove from heat. Place soup in blender (do this in 2 batches if necessary)--or I highly recommend using an immersion blender. Add cream cheese. Process until smooth.

Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and fresh basil leaf, if desired.

Blue Cheese Herb Spread

I found this recipe in a small allrecipes magazine (p.16) I received and I just had to try it. I figured with this combination of herbs, cream cheese, and blue cheese, I had nothing to lose. Result? Wow, it was just as I hoped! One of the best cheese ball-type dips I've had. And my three-year-old must take after me in his love of blue cheese because he loved it as much as I did. So this is destined to become a new favorite...

Note: The original recipe calls for 2 Tb. walnuts, which I did not include because my mother is allergic to them and I don't like them.

Blue Cheese Herb Spread

2 Tb. chopped fresh parsley (or 1/2 Tb. dry parsley flakes)
2 Tb. chopped fresh chives
1/2 c. blue cheese, crumbled
1 (8-ounce) package cream cheese, cold

Place parsley and chives in bowl, add blue cheese and mix.

Place cream cheese in bowl of food processor (or small mixer) and process until smooth.

Add herb mixture to cream cheese and process until thoroughly blended.

Noe: Can be made 3 days ahead and chilled, covered tightly.

In Memory of a Rooster

A couple weeks ago I wrote about our batch of chickens for 2014--a baker's dozen, to be exact. And it was a good thing I accidentally bought 13 instead of 12, because our favorite one turned into a rooster. :(

I didn't even know what kind of Bantam "she" was because the girl at the feed store didn't know. (And I still haven't been able to figure that out, so if you happen to know, please leave a comment.) This little chick had such interesting coloring and I had wanted to try a Bantam, so I picked "her."

I named "her" Singer because her cheep was so much louder than her box mates', as if she were trying to sing. She grew really fast, as chickens do, and was only slightly smaller than the others.

We loved watching her "crown" change almost daily, and how it bounced and jiggled with each movement. She was truly entertaining to watch!

But, advancing into the "teenage" years, Singer turned into Punk--or "Fo-hawk," as some of the kids called him--as we began to hear him crow each morning. Our area isn't zoned for roosters, so we started asking around, trying to find someone who wanted a rooster.

Unfortunately, most chicken owners don't, so it wasn't an easy task. I advertised online on as many sites as I knew, with no results. So we did this photo shoot to always remember him by. And then my dad and husband took him to the river to become part of the food chain. At first I hadn't wanted to consider that option, but as the days stretched into weeks with no takers and he continued crowing super loud every morning, we finally grew desperate (and didn't want to kill him ourselves; he wasn't hardly big enough to eat anyway). At least with the river option, I reasoned, he could do someone some good, whether it was a snake or a bird of prey or a raccoon...

So we don't know what ended up happening with this, our first rooster, but we're grateful for the time we had to watch him grow and to be amused and entertained by his cool plumage. :)

Easy Acorn Squash

In looking for a new acorn squash recipe, I came across this one at allrecipes.com. We had several acorn squash that needed using, guests were coming over, and this sounded nice and easy, as well as yummy. It was! Simple to whip up, delicious to eat, and filling to boot. 

Easy Acorn Squash

Acorn squash(es), halved and seeded
1 Tb. butter (for each squash half)
1-2 Tb. sucanat or raw sugar (for each squash half)

Preheat oven to 350 degrees.

Turn acorn squash upside down onto cookie sheet. Bake at 350 degrees until begins to soften, approximately 30 to 45 minutes.

Remove squash from oven and turn onto plate so flesh is facing upwards. 

Place butter and sucanat into squash. (I just sprinkled an amount that looked good; it probably amounted to about 1 Tb. per squash half.) Place squash in baking dish (so squash won't slide around too much) while baking.

Check squash after 30-45 minutes and add more time if not softened. When softened, turn on broil and brown lightly, if desired (watch closely, as this happens quickly).

Enjoy.

Steel Water Bottles

Last year I vowed to myself it would be our family's last summer to drink out of plastic bottles that had sat in the hot car. I know the whole BPA thing is controversial and not everyone thinks it's a big deal, or that there is enough BPA leached into a beverage from a heated bottle to harm anyone. But I always like to be on the safe side. And who knows how much BPA is already lodged in our bodies, after years of exposure to it in so many things around us. Plus, around here where summers easily reach 115 degrees on the hottest days, that makes for a very hot car--and water bottle.

I researched my options and learned that my oldest daughter's metal water bottle was actually aluminum lined with plastic--both potentially toxic. (And really, if you're trying to avoid plastic, what's the point of having a metal bottle that is lined with the stuff?) So I learned quickly that not all metal water bottles are created equal.

In my search for 100% steel water bottles, I found AffirmWater and Klean Kanteen, both available on Amazon. Their prices are similar, so I opted for AffirmWater because I liked the simple, positive messages they carry and I believe in the power of positive thinking. I ended up purchasing five bottles (one for each member of our family), mine being the largest, since I drink the most water. I love that they all had free shipping and came with both types of caps so I didn't have to buy those separately. We know whose is whose by the different words on the outside: Inspired, Gratitude, Love, Peace, and Tread Lightly.

These bottles are heavier than plastic for sure, and much more expensive, but they're very durable, dishwasher safe, and non-toxic. As long as they're not lost, we'll have them for a good long time. And I have peace of mind now: no more BPA--at least, not in our water bottles!

P.S. I also purchased an extra large Klean Kanteen bottle as our extra beverage container for the car, since I didn't see the point of pouring from a plastic container into steel bottles whenever we run out of water on the go...

Endive au Gratin

A while back, we received some endive in our Bountiful Basket. I had heard of endive but really didn't know what it was and had no idea how to prepare it. So my little sister looked up recipes and chose this one from allrecipes.com. Not all the kids loved it, but the adults thought it was delicious! The flavor of the endive in this recipe reminded me a bit of the flavor of fennel--except I liked it a lot more.

Endive au Gratin

8 heads Belgian endive, trimmed
2 Tb. butter
2 Tb. flour (we always use whole wheat)
1 c. milk
1 c. grated Gruyere cheese, divided (we didn't have any and used grated cheddar instead)
2 tsp. grated Parmesan cheese
1/4 tsp. ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 c. chopped fresh parsley

Lightly grease baking dish.
Bring large pot of lightly salted water to boil over medium-high heat.

Place endives into water. Cover, cook until tender, 5 to 10 minutes.
Place butter into saucepan, melt over medium heat. Whisk in flour, stir until mixture becomes paste-like and golden brown. 

Gradually whisk milk into flour mixture, whisking constantly until thick and smooth. 

Stir in 3/4 c. Gruyere (or cheddar) cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat oven broiler to low.
Drain endives. Wrap each endive with slice of ham and place into prepared baking dish. 

Pour cheese sauce over endives. Sprinkle with remaining 1/4 c. Gruyere (or cheddar) cheese and parsley.
Cook endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Our Favorite Meatball Recipe

I don't make meatballs often, but when I do, they sure are a treat! I have tried several recipes over the years, but this one from Food.com is what I like the most, hands down. Everyone in my family loves them; the savory blend of flavors really hits the spot! 

Note: The meatballs can be made a little ahead and simmered in the sauce to cook, or baked in the oven (my preferred method). I have even baked them a few days ahead, frozen them between layers of wax paper, and then when I was ready to thaw them, dropped them into sauce simmering on the stove.

Our Favorite Meatballs

2 lbs ground beef

1-2 large eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/2 c. breadcrumbs--or use enough to hold the meat together (If you don't have dry breadcrumbs just soak 3 slices of bread in the 1/2 c. milk.)
1 1/3-2 2/3 Tb. fresh minced garlic (or use 1 tsp. garlic powder or to taste)
1 1/3- 2 2/3 tsp. salt (or to taste, I use 2 tsp. seasoned salt)
1 1/3 tsp. fresh ground black pepper
1/2 c. milk (can use up to 1/2 c. milk)
1 1/2 tsp. Italian seasoning
1/3 c. chopped fresh parsley (or 2 Tb. dried parsley)

Mix all ingredients together in large bowl.

Shape into small meatballs by hand or using a small cookie scoop.

Stove top method: Drop meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes. (Depending on how fast your sauce is simmering, 40 minutes total should fully cook the meatballs.) After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Baked method: Bake meatballs at 350 degrees for 25 minutes or until cooked through.

Chicks 2014

This past spring we started another installment of chicks. We've been living with my parents and three young siblings since last summer, and their remaining five chickens are two years old now and not laying as regularly anymore. So we knew it was time for the next installment.

So, about the middle of March I went to a couple local feed stores and bought 13 one-day-old chicks. That way, when we move to our own place we can take six and leave my parents six. (I was supposed to buy 12 and somehow miscounted, but as it turned out, that was a good thing, as I will relate later.)

It was really fun to pick out so many of the cute, fuzzy little things, and especially to choose kinds we'd never had before, in addition to the Buff Orpingtons and Rhode Island Reds we're used to.

The cutest of the bunch is a tiny Bantam, which my little brother named Chipanee. We don't know what kind of Bantam she is, but she's about a third the size of the other chicks.

The others have grown up way too fast, as is normal, but Chipanee seems to just stay young and cute.

My mom has had the Barred Plymouth Rock breed for a couple years, but this is my first time with them. (The closest we came last time (in appearance) was our pretty Laced Wyandotte.)

A couple years ago when we got our start with chicks, my oldest daughter really wanted a breed that laid "Easter eggs." Unfortunately, our local feed stores at that time didn't have any (they sold too fast), so we didn't get one. But this time we got three Americaunas: two for our family and one for my parents. I didn't know the hens came in different colors; the white one is supposed to be the same breed as the dark one.

The last "new" breed I got was a Sex-Link. Not very attractive at this stage, to say the least! But she is growing into herself now (these pictures are about a month old) and looking better, and she's proving herself a sweetheart.

Zucchini Egg Bake

A few months ago, my mom found this recipe on Taste of Home and we have eaten it with relish several times since then. It's very easy to whip up and is quickly making its way into our list of Family Favorites.

Modifications: We've never had marjoram and so left that out. We also found that the extra cheese at the end of the original recipe isn't needed because the dish is already so flavorful. We also modified it to be a stove top recipe so as not to heat up the oven on a hot summer day. See above link for oven-baked version.

Zucchini Egg Bake

3 c. chopped, peeled zucchini
1 medium onion, chopped
2 garlic cloves, minced
1/4 c. butter
4 eggs
1/4-1/2 c. grated Parmesan cheese
1/4 c. minced fresh parsley
1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. salt

In large skillet, saute the zucchini, onion and garlic in butter until tender; set aside.

In large bowl, whisk eggs, Parmesan cheese, parsley, basil, and salt. 

Stir egg mixture into zucchini mixture.

Simmer until eggs are completely cooked. 

Note: In the stove top version, the juice from the zucchini doesn't cook off all the way (as seen in the photo), but we haven't minded the extra moisture.

Surviving the 1st Trimester

(source)

The first trimester is always extremely difficult for me just to get through. And it hasn't gotten any easier with subsequent pregnancies. I thought last time, pregnant with my first boy, was the worst I'd ever felt. This time it was even worse. The extreme exhaustion and constant nausea hit me with a vengeance and I had to keep reminding myself to keep breathing and that I would survive this again. At least, I hoped I would! Each day I couldn't wait until (a very early) bedtime when I could escape my misery for several hours in sleep.

With that said, I know women who are so sick (some of them the whole pregnancy) that they have trouble keeping any food down and sometimes end up in the hospital with IV fluids. I am very grateful never to have been that bad off and greatly admire those who somehow survive such experiences.

Having used essential oils for years, I was hopeful I could combat some of the nausea with ginger, peppermint, or lemon this time. But I found out in a hurry that any smells, no matter how good or natural, didn't help at all. My sense of smell was just too heightened. So that remedy was out.

Every pregnancy, in my efforts to get myself feeling better, I learn a lot about what my body needs. Last pregnancy I learned that I was hyper-sensitive to MSG and that if I avoided it (in all its many forms), I would feel a whole lot better (see post here). After pregnancy I was no longer as sensitive but because I had already developed the habit of avoiding MSG, it was easy to maintain that healthy change to my family's lifestyle.

I am now officially in the second trimester (phew!) and have felt considerably better the last couple weeks, which has been the greatest relief in the world! But I'm noticing that certain things in foods still affect me and if I'm not vigilant I may pay for it for a day or two afterward. I'll get into that a bit later...

Because the first trimester this time around was so terribly yucky, I learned a lot about what is happening inside the body and what the body needs to recover from everything required to grow a baby. Many thanks to my friend, Emily, who supplied me with the needed information to start me on this journey! I offer these insights, suggestions, and tips in an effort to help others. I realize not everything will help everyone, but I feel compelled to share, hoping these ideas may improve another expectant mother's quality of life. (Note: The below remedies were in addition to my healthy, whole foods diet--although, during the first several weeks, diet becomes a matter of whatever I can tolerate, which isn't much):

1- First of all, in my frequent, small snacks I learned I needed salt! Often. I craved it many times a day, which is not normal for me (except during the first trimester of pregnancy). Interestingly, I learned that at about 5 weeks (see this site) the placenta begins to fill with amniotic fluid, which is of the same makeup as ocean water, even with the same minerals in the same amounts! Suddenly I understood why my body needed extra salt during those few weeks.

2- Besides salt, my body needed lots of water, of course, since it was producing that amniotic fluid. And this will continue to be the case throughout pregnancy, as the fluid changes and increases over time. I always stay very hydrated, but I noticed that water wasn't helping me feel better or more hydrated by itself. I still felt a lack of something. So learning that the amniotic fluid also contains electrolytes taught me that I needed to add electrolytes to my diet somehow. I was happy to learn that instead of guzzling sugary Gatorade or other sports drink I could get  a small bottle of electrolytes to add to my water, a mere drop per glassful. It doesn't have a taste or smell, but it has made a difference for me, so I continue to drink it in all my water. (You can easily find Elete online on Amazon.)

3- I found myself craving orange juice and potatoes every day for a while there, so it was no surprise when I found out that both foods contain lots of potassium. It was therefore logical to conclude that my body was deficient in Potassium, which is an electrolyte. I felt better when I drank orange juice and ate potatoes, even though otherwise I was mostly surviving on Saltine crackers. :(

4- Another thing I learned a lot more about was cell salts. These are mineral salts that can be absorbed directly into our own body's cells to help repair cell dysfunction and restore the balance of minerals in our cells. (See this article for more information on how cell salts work.) For expectant women who can't keep food or water down, cell salts can be particularly helpful. For me, they did lessen my nausea--in fact, I'm still taking them every day for a while longer. I purchased all 12 of them (Hyland's brand) online. If you would like to know the proper daily regimen for morning sickness, please leave a comment or email me. It's a little involved but very worth it.


5- Even after doing all of the above, I was feeling more stable, though not perfect, and was concerned that with all my food aversions I wasn't getting the nutrients I needed from my food. And for the first time I also wasn't taking a prenatal vitamin because they make me sick during the first trimester and I've been trying to weed out synthetic vitamins from my family's lifestyle. So I talked to my friend, Tonya, an herbalist at the School of Natural Healing. She recommended that I take a certain number of Dr. Christopher's Vitalerbs capsules as well as wheat germ oil capsules every day. (Leave me a comment or send me an email if you would like to know my prescribed regimen.) It took me a couple weeks before I was able to swallow as many of them as I was supposed to, since I had an overactive gag reflex for a while, but once I started I could tell they were helping me. I felt a little more stable, reassured that I was getting much of the greens I needed but couldn't tolerate eating yet, and--hallelujah!--they were even helping my constipation.

6- The next thing I found that helped was having an NAET treatment (see my article about NAET here). During that treatment I wasn't at all surprised to find out that my minerals were "all out of whack." My provider balanced my minerals and I felt considerably better. Since then I haven't craved salt like I did and only need orange juice a couple times a week instead of every day. I also feel like I'm doing much better getting the nutrients I need from my food and assimilating them properly, which I wasn't doing before.

7- While I was at my NAET provider's, she also did some Emotion Code work on me (see my article here). That always helps, without fail. It also reminded me that I need to be doing the Emotion Code on myself more regularly, since I can and it works.

8- A couple weeks later I went back for another NAET/Emotion Code/Energy treatment as a follow-up to my last appointment. I was doing much better by then but was still having trouble assimilating protein. I felt like anytime I ate protein other than dairy, my whole body shut down to digest it. That is a very uncomfortable, unnerving experience! Plus, it's not convenient for a mom of three young children. My provider helped with that and I've been concentrating on adding more varied proteins back into my diet, such as (fresh) eggs, chicken, turkey, red meat, nuts, and beans. (I haven't done well with the latter yet, which used to be one of the staples of my diet, but I did successfully eat and enjoy hummus last week, so we're making progress!) I really do feel much more stable when I eat the proteins my body needs.

© Remyrw | Dreamstime Stock Photos

9- Finally, I've been noticing that I don't have a good reaction to products with processed soy, corn, or other GMO foods. We don't eat many processed foods, but for those we do eat I've been watching labels even more closely for soybean oil and ingredients made with corn--which are in almost everything. I've had to pay extra for non-GMO tortilla chips and even forego eating the delicious corn on the cob we've receive that isn't organic and therefore almost certainly GMO. Sadness... But it's worth not feeling crappy the next day.

10- The last thing that has helped recently, on days when the nausea returns, is the Sea Bands my sister sent me. I'd never used them before a few days ago and I've been impressed! They really do work to reduce nausea, and quickly. My sister-in-law wears Psi Bands during pregnancy, which are another type of acupressure band, and they really help her also. I wish I had known about them 10 years ago, when I was pregnant with my first!

So there's the saga, forever documented before I forget! I hope at least one of these ideas helps you or a woman you love who is suffering with the effects of "morning" sickness. And if it's you, hang in there! You're not alone and you will get through this. :)

Difficulties

It's been embarrassingly long since I last blogged! I've got all sorts of things to post but have been out of commission until recently with another pregnancy. (Yay, #4!) Now that I'm finally starting to feel better, I want to share what's been piling up, but now I've got computer difficulties. We recently got a newer computer which came installed with Vista, and while we LOVE how much faster the system moves, I'm thinking Vista must not be compatible with Picasa, which has been my picture program for years. I can't get Picasa to do much of anything, which has put my blogging at a standstill. I've wasted so much time over this, looking up troubleshooting options and forums. I have learned a few things--including that other people have also had issues with Vista and Picasa--but so far no real solutions. If you have any insights for me, I would be grateful to hear them...

Spring!

Now that we live in the southernmost part of our state, spring comes early. And it has arrived in full swing!

But I know many of you throughout the country are still digging out from under yet another snowfall. Ugh. I feel for you because I've been there!--for most of my life, actually. And that's why I have appreciated our milder winter and early spring this year. It seems like a miracle! But I guess, for me, spring anywhere feels that way.

With impending spring come thoughts of the summer's garden and all the accompanying planning and anticipation of growing my own food and getting my hands back in the soil. What a blessing to be able to grow things, nurture them, and harvest them for my family's nourishment and health. There's just something about the whole process that is good for the soul.

Spring is my favorite season of the year, hands down. I love the fresh smells, the beautiful shades of new life blooming, and the hope that comes from realizing that once again the world's renewal won't fail us. To me, it speaks volumes about God's love and the hope He wants us to have in Him and in the power of change and renewal.

Moderation

"In societies where excesses are the norm, we need to apply wise judgment and moderation. Moderation means restraint within reasonable limits and refraining from excess. We can exercise moderation when deciding how much and how often we need to eat and by resisting media messages that encourage unwise eating habits that can bring unwanted health risks.

"Another way to show moderation is to avoid trying to fill emotional emptiness with food... A better approach is to fill our emotional hunger through service to others.

"Moderation doesn't mean never enjoying dessert; nor does it mean we must eliminate even occasional treats. It simply means we should use good judgment."

-Beverly Hyatt Neville
Dietitian and Health Educator
(link to article)

Wrong Diet Could Cause Premature Aging

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A recent news story states that choosing the wrong diet for your body could cause premature aging. To quote: "These studies have revealed that single gene mutations can alter the ability of an organism to utilize a specific diet. In humans, small differences in a person’s genetic makeup that change how well these genes function could explain why certain diets work for some but not others. The findings suggest some people may be genetically predisposed to respond well to different types of popular diets, like the Paleo Diet or Atkins, while other people will see little success."

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This study's finding goes right along with my own philosophy about daily diets, which I wrote about nearly two years ago here. I stated that "diets don't work long-term--unless they entail a permanent lifestyle change." That's one thing this blog is dedicated to: Finding and making those permanent changes.

The study also coincides with my belief that "there isn't any one way of eating that is perfect or right for every person. This makes sense to me because there are so many different body types and we all assimilate vitamins and minerals differently." (link)

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Because, as I've stated before, when people get serious about improving their health, they must figure out what daily diet makes their bodies feel and perform optimally. Usually this is a gradual learning process that may take years, but it is an enlightening journey and one that can lead to greater happiness and satisfaction. However, the study in the article says that someday soon there may be a blood test to pinpoint what diet will work best for an individual. If accurate, that would certainly take out the guesswork and shorten the length of a person's trial and error period!

And let's remember that it's not about perfection, but about consistent steps forward. :)

Sweet Pasta Salad (and Homemade Raspberry Vinaigrette Dressing)

I found this recipe on the back of a pasta box and thought it sounded good, so I gave it a try last week. Turns out I had to do some tweaking to give it the contrast of flavors I was looking for, but the result was yummy. We will definitely be repeating this one! (Note: This was made to feed 10 people, so if you're feeding fewer you may want to cut it down by half...)

Sweet Pasta Salad

About 24 oz. whole wheat pasta (this time around I used multi-colored)
1 c. raisins
1 c. blue cheese, crumbled
6 c. apples, chopped
1 1/3 (or a little less) light raspberry vinaigrette*
1/2 c. thinly chopped leek or other onion
1 c. hazelnuts, toasted (optional) (I loved it with salted cashews!)

If you want homemade raspberry vinaigrette, as I did, below is my aunt Kristin's tasty recipe:

*Raspberry (or Fruit) Vinaigrette Dressing

1 c. olive oil

2 Tb. apple cider
4 big spoons of raspberry, cranberry-raspberry, or apple-cherry frozen juice concentrate
1 1/2 tsp. Grey Poupon (or other) Dijon mustard
1 tsp. salt
1/2 tsp. pepper