Wordless Wednesday – Mamas Expo



Last week we attended the Mamas Expo, where we spread the word about the benefits of homemade baby food and made some yummy blends for everyone to try!

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When to wean?



Written by Jenny Rapson

A few days ago I returned from 3 nights away at the Mom 2.0 Summit. Previously, I had only spent one night away from my 16-month-old, Jonah. He wants to nurse all the time, not just when he “needs” to, so I’ve wanted to start the weaning process with him just to cut back some on nursing. However, that little nursing-happy guy has been very resistant. So, I was thinking that perhaps when I went away, I would just quit cold turkey. I wasn’t really sure if I wanted to do that or not, but I thought I’dkeep an open mind. I’ve had a few small health issues come up lately, and I need to quit nursing sooner than later so I can get those things taken care of.

When we got home from the airport, Jonah, who had been taking cups and bottles of whole milk while I was gone, immediately started trying to nurse. He was going crazy, banging his head into my chest, crying, and rubbing his face all over me. My husband made him a bottle, and I gave it to him.

It was the first bottle I had ever given him.

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Recipe: Avocado and Black Bean Dip



Here is a delicious recipe to try this weekend that the whole family will enjoy! Paired with some pita chips or veggies this will make a great afternoon snack or appetizer on Mother’s Day!

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Wordless Wednesday – Cookbook Launch Party



Last month, Julie from A Year with Mom and Dad and Brett from Mama Loves Her Bargains held a cookbook launch party to celebrate the release of the Baby Brezza Cookbook, which just so happens to feature recipes they contributed! Here are some photos from the fun day they had…

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Baby Brezza Green Smoothies



Written by Kathryn Cloward

Last May I joined a couple of my friends in a month long cleanse that was affectionately named, Vegan May. Essentially it was to be a month of eating vegan, plant-based foods. Now, while I had been enjoying eating at vegan restaurants every once in a while durin the previous three years, and had been making flexitarian dietary choices for a long time, I had no intention of ever giving up some of my most favorite non-vegan items, including my beloved cheese.

I remember sitting in a Mexican food restaurant last April celebrating my friend Janan’s birthday, when she yelled across the table, “Kathryn, are you doing Vegan May with us?”

After she explained what a couple of friends were doing, I said, ”No way. I’m not giving up cheese.”
But in next few days, I felt inspired by the suggestion and thought that perhaps it would be a good choice for me. Besides it was only 31 days. I could do that. Next thing you know I texted them and said I was joining Vegan May, and I started preparing myself mentally for the departure of cheese from my diet.

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Brezza Approved Mom: Stephanie from Mamaandbabylove.com



Stephanie is the blogger behind Mama and Baby Love. She is a Licensed Massage Therapist, Certified Itsy Bitsy Yoga Facilitator, Certified Infant Massage Instructor, Certified Doula and a Birthing From Within Mentor along with a mom to the love of her life, her daughter Penelope.  She loves all things mama and baby and healthy living.  She is passionate about photography, all things handmade, storytelling, community building, eating organic foods, living a mindful, peaceful, healthy life and always trying to be a better person.  “When you make your baby’s food you can control ingredients.  You can make food with local, in season and organic vegetables. You can control price and save money by buying local vegetables that are in season, make a huge batch and freeze it.  And then you also get that high and that sense of pride, that comes when you create something with your own two hands.”

Follow Stephanie at mamaandbabylove.com, on TwitterFacebook and Pinterest.

Bye Bye to Bloating: 7 Steps to Better Digestion



Written by Julie Hammerstein

Ever find yourself rushing through the day eating whatever you can, whenever you find a fleeting moment?

Slamming down coffee and a muffin on the way to work, gobbling down lunch while hunched over your computer, and snacking on your child’s uneaten sandwich while driving to soccer.

I’m guilty too.

Not with the coffee and muffin thing – I gave that up a long time ago.  But I have days where I eat oatmeal while drying my hair , and chow down lunch while writing a blog or driving to an appointment.  I’ve mastered the art of eating hummus and veggies while going 75 mph down the highway.  I know…health risk.
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Recipe: Sweet Potato and Banana Puree



Sweet Potato and Banana Puree (6 months & up)

Yield: approximately 1-1/2 cups (13 ounces)

Ingredients

  • 1 medium sweet potato, peeled and cut into ¼-inch dice (2 cups, 10 ounces)
  • 1/2 small banana, peeled and sliced (1/3 cup, 1-1/2 ounces)

Method

  1. Steam sweet potato for 20 minutes.
  2. Add banana and puree to smooth.
  3. Remove from bowl and add water, breast milk or formula to desired consistency.

Optional Flavoring

  • Stir in: Ground cinnamon or ground nutmeg to taste.

 

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