Body After Baby // Week 6

You guys! I am on the highest of highs right now. I just finished my first fast workout in what seems like forever. I had given up on hard running when I was experiencing recurrent pregnancy loss. So, I'd say that was a year and a half ago? I thought somehow running with much effort had something to do with all that. I mean, I was always looking for something to blame (and my doctor assures me the running had nothing to do with it).

EXERCISE

Fast forward to now -- 6 weeks postpartum -- and I woke up feeling great. But I didn't feel like doing my usual 3-mile slog through the neighborhood. It's hot, sunny, and I'm kind of bored with it and need to get back to my old routes. Today's solution: You might remember that we bought a treadmill this year. I looked up some interval workouts and found this one on PopSugar.

I feel like it's the perfect mix of gentle and challenging to get back into the swing of things. (Somehow I didn't follow it exactly and did a lot more of the 7-8 MPH -- oops!)

FOOD

Going dairy free has had an interesting side effect. I'm only a couple days in, but the food choices I've been making overall have been much healthier. I've been consuming a lot more protein and less carbs. I've been choosing more fruits and veggies and shunning more desserts.

I will probably break from the dairy free just briefly this weekend when we visit my parents in Wellsboro. It's my birthday, and I would like to indulge in some cake and home treats I only get on occasion. (There this food truck that has THE BEST grilled cheese!)


I do wonder, though, for those of you nursing mamas who went without dairy: Did you notice a change in your supply? I feel like I've had slightly less milk the last few days. But I realize it might also have to do with reaching 6 weeks, which is when things regulate a bit, right? I'm trying to add more fats to my diet regardless. An avocado a day . . . :)

CONFIDENCE

My body hasn't changed much in the last several weeks, but I don't really mind it much. It took a long time to get pregnant, a long time to cook baby, and it'll take a long time to reach "normal" again. And I know from having Ada that "normal" will be different anyway. I actually felt like I got fitter in some ways after I had her despite not having my body look like it did when I was younger.


Exercising and eating well is making me feel so great. We've been sleeping better, too. Eloise had been doing some 5-6 hour sleeping stretches while on vacation. Since we've returned it's been more like 4 -- but it's all good.

So, that's week 6 in my postpartum fitness and body journey. I'll be back tomorrow with reflections from vacation (as well as some essentials for taking a newborn to the beach).

Happy Wednesday!

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Hitting Refresh

At this point in summer, I always feels like I'm hitting the refresh button on life. We get back from vacation, and I'm finally sick of eating pizza and everything otherwise bread and cheese, fudge, ice cream, and more. I feel inspired to make to-do lists and work goals. I get this immense urge to clean and purge our entire house.

To lean out my closet.

To cut my hair (I'm contemplating a pixie).

Though it's only July, I start to feel like fall is coming around (my favorite season!), and I imagine pulling out the crock and simmering applesauce all afternoon. I think about crunchy leaves, cuddly sweaters and blankets, and trips to the pumpkin patch. Then I tell myself to stop rushing summer already!

I turn 33 this week. Thursday. My birthday. My own personal holiday. A new year. For whatever reason, this point in July always marks big changes and big possibilities. Ever-personal resolutions. I get visions of the woman I want to be and -- for a while -- feel like I can become her. I make strides.

This year? I'm tired both mentally and physically. I have the desire to do all these things and many more. I feel the inspiration welling inside of me. But the hours in the day don't permit me to do much more than sit on my butt with a colicky infant on my breast. I do multitask and use one of my free hands to draw sloppy mermaids with my soon-to-be early kindergartner. (Yes! She got into the transitional program -- we're so happy to give our girl more time before true kindergarten!)

What to do with all this energy? I decided to cook dinner. It was a small victory. I've not done much more than assemble sandwiches and speed through Hello Fresh meal cards as of late. Doing something small like slicing cucumbers let me feel like I had at least some control over my current destiny. And thank goodness for borrowing a baby swing that freed up my back to move swiftly around the kitchen!

Here she is:

This recipe is based on one from the Moosewood Simple Suppers cookbook. It's a variation of the Vietnamese Noodle Salad that appears on page 111. Can I tell you how great it feels to cook from a book? To page through countless recipes and decide that -- YES! THIS is the ONE! On another note, calling dinner supper makes the meal so much more fulfilling, no?

Here's what you do:

• Chop one cucumber, one carrot, 4 scallions, and whatever other veggies (maybe cherry tomatoes?) you like and toss them into a large bowl.
• The dressing: Mix together 1/4 cup vegetable oil, 1/4 cup lime juice, 2 tablespoons sesame oil, 1-2 teaspoons red curry paste, 1 heaping tablespoon crunchy peanut or sunflower butter, pinch or two of salt, 1/4 cup chopped basil, and the juice from an inch of grated ginger. 
• Cook up 8 ounces of buckwheat soba noodles. Rinse them with cold water and add to the veggies in the bowl. Toss everything in the dressing and serve with tofu croutons.

For the tofu, I used these instructions, tossed the cubes in arrowroot powder, and instead of parchment or anything, I just sprayed the baking sheet with olive oil and baked for 40 minutes.

I have a lot of thoughts to share this week. Obviously with a birthday around the corner, I'm feeling particularly introspective. Plus, I'll be back soon with notes from our wild Wildwood vacation. There was a last-minute opening at a rental Stephen's family has used for over 30 years. We snatched it up on a Friday morning and left Saturday at 6AM.

Do I recommend traveling with a 5-week-old? Stay tuned . . .

Oh! And today is also dairy free day # 1. I'm overwhelmed thinking about it, since my favorite food group on vacation was burrata cheese. I started my day with some vegan overnight oats. I don't love the texture, so I'm not sure if I'll repeat. Anyway, I'll share my progress and any changes I see in Eloise's colic or reflux habits.

Peace out!

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Going Dairy Free

I have always heard that no two children are the same. My two special snowflakes do seem to have some key similarities, though. For example, they were almost born at exactly the same gestational age. They both look more like my husband than they look like me. And it seems that they both suffer from the dreaded reflux as infants.

I took Eloise to the doctor yesterday because we're seen the kicking of the legs, the arching of the back, the spitting up, and the screaming. We tried to wait it out. A good number of babies spit. A good number of babies are fussy. But then the choking started. We cannot put her down even half an hour after eating. We've seen it all before.

Last night was particularly rough with the reflux. Though our pediatrician wanted us to start with probiotics (which we'll do as well), we are also picking up a prescription for the same medication that helped Ada. I was conflicted about using medicine on such a small babe all those years ago. But once she was on it, it was like night and day. Seriously.

The other thing I'm considering is going dairy free. I've read way too much to remember where I saw (maybe Kelly Mom?) that dairy is the only proven food that often gives breastfed babies reflux. I didn't cut anything out with Ada, but I figure it might be worth a try with Eloise. And as I type that, visions of delicious burrata and gelato are dancing in my head.

Have you gone dairy free for a similar reason?

Did it work?

I was vegan for several years during college. I keep thinking "no sweat!" but then I consider that a large portion of my diet is made up of dairy products these days. Large part. Ugh.

Some of my favorite foods include:

• Greek yogurt
• Cream cheese
• Sour cream
• Block cheeses
• Cottage cheese
• Ice cream
• Etc.

At the same time, I haven't consumed a glass of good 'ole cow's milk in years. I don't normally do butter (though I baked a cake the other day using real buttercream frosting). I mean, yeah. There are also tons of great substitutes these days. Heck -- Ben + Jerry's makes an incredible non-dairy dessert.

So, yeah. I'd love to hear your thoughts and suggestions for going dairy free. I know it might take 2-3 weeks to see any difference, at which point I may wait a week and slowly try to introduce foods again to see if it is an effort worth continuing. We might even try chiropractic adjustment because I have friends who swear by that. Anything to ease the pain (for her . . . and us, quite honestly!).

Update on the beach post, by the way. That basement apartment I was so excited about? I found the same listing on AirBnb and in the fine print it said "no infants under age 2" -- grrr! But I totally get it. I wouldn't want to stay with a screaming baby on vacation either. I am still trying to investigate a few spots, but it's hard not being able to stay for an entire week to find something solid and affordable. Looks like we'll be taking a PA vacation instead.

Thanks for all your words of wisdom!

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Homemade Brown Rice Milk

I grew up in a town geographically isolated from many food trends and dietary necessities. When I decided to go vegetarian at age 12, there were few options for me beyond frozen peas, a stray tub of tofu, and rice milk. So, yes. Before I started sipping Homemade Almond Milk or soy milk or other substitutes at all, I drank my share of sweet, shelf-stable rice milk.

Have you ever noticed how rice milk -- Rice Dream, for example -- as oil has an added ingredient? In fact, the mention is kind of weird, as it lists "Safflower Oil and/or Sunflower Oil and/or Canola Oil” -- I mean, which is it? I guess they add it for mouthfeel -- texture. And otherwise, the ingredients in rice milk aren’t anything to be wary of. Still, I like homemade best for price point and full control of ingredients.

So, I started making my own.

HOMEMADE BROWN RICE MILK
Once you get the hang, feel free to double the recipe.

What you’ll need . . .

• 1 cup cooked brown rice
• 4-5 cups water

Pssst: You don’t need to cook rice specifically for this recipe. Leftover Coconut Rice (minus all the extras) would be interesting! I’d just say make sure the rice isn’t old (signs of spoilage, mold, etc.) before blending. 

Method . . . 

1. If you’re using rice that’s already cooked, make sure it’s cool then combine with the water and let sit for an hour to let the flavors mingle.
2. If you’re making your rice fresh, you’ll want to remove it from heat and pour in the 4 cups of water (5 if you want a thinner milk) and let cool and sit for an hour or two. Do not skip this step -- otherwise, your milk will turn out quite goopy.
3. Either way: Place the rice + water mixture in a VitaMix or Ninja Blender -- and pulse. 
4. At this point, you can add in any extras like a splash of vanilla extract, maple syrup, and even cinnamon. I’ve even read of people pulsing in pitted dates for natural sweetness.
5. Blend for around 3-5 minutes and then strain into Ball jars or another container using cheesecloth or a sieve. 
6. Just FYI: My French Press Almond Milk trick DOES NOT work as well for the semi-solids in this rice milk recipe. 
7. Use within 5-7 days. 

(I made a big batch!)

NOTES: 

• Stephen likes this rice milk alone or on cereal -- no sweeteners or spices added.
• I actually prefer using this milk in baking and save Homemade Almond Milk for drinking, etc.
• Whatever you do, this milk is suitable for most sensitive tummies.
• You can also make RAW Rice Milk. I just haven’t tried it yet.
• I use the leftover rice bits in my veggie burgers, which I hope to share with you soon.

And tomorrow I’ll be back with my recipe for this delicious “buttermilk” cinnamon swirl bread made using this homemade brown rice milk! It turned out beautifully . . . and I have a huge stash of it in my freezer. Well, a dwindling stash, I should say.

Behold!

Oh, and if you want to see my diary from 1998, click over to Writing Chapter Three today!

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Even Better Pecan Chocolate Chippers

We've been dealing with a cranky baby this past week -- which has meant little time for posting, unfortunately. But in order to stay sane, I snuck in some baking time. Thing is, I'm also trying to reduce the dairy and wheat in my diet to help with some breastfeeding issues that we're having.

Good news, though. As a result, I improved on my favorite cookie recipe.

EVEN BETTER PECAN CHOCOLATE CHIPPERS!

What you'll need . . .

• 1/2 cup Earth Balance (I used the soy-free kind)
• 1/2 cup brown sugar
• 1/3 cup natural sugar
• 1-1/2 teaspoons Ener-G egg replacer with 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats, processed into flour*
• 1/2 teaspoon baking soda
• 1 cup diced pecans (or walnuts)
• 1 cup vegan chocolate chips (I used Sunspire)

*To process rolled oats into flour -- put them in your food processor for 3 to 5 minutes -- until they are pulverized, flour-y. That's all you have to do.

To bake, just follow the method on the Pecan Chocolate Chippers recipe page.

They turn out even better than the original . . . and are wheat free, dairy free.


Now back to soothing our crying two week old. Tonight we're making some pretty amazing vegan pizza. So, keep an eye out for that recipe -- coming soon!

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