Tate's milestones

8 months old yesterday…

Tate is 8 months old and one day today… Crazy huh?

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This little boy is a bundle of energy, when he is awake he is always on the move, he loves to touch everything and pinches and scratches my chest all the time as he discovers what I feel like. He doesn’t really put all things in his mouth, including food, he is not a big fan of solid foods and just drops any finger foods straight to floor! He is not crawling but can definitely get himself around the floor, he can go from laying to sitting, but he is not confident in doing it at the moment! He can sit unaided but I still put something behind him as if he wants something he will just roll backwards to get it!

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Tate is still such a happy baby, even with the three teeth that have popped up in this past month, he is the latest of all my children to get teeth though! He has his two front teeth at the bottom and his left front top one, the right one is sitting in the gum, I wish it would just break through as he has not been sleeping at all well, waking every hour and then I end up nursing him then falling asleep with him tucked beside me in my bed!

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At his latest check up on Monday he weighed 18lbs 14ozs dressed, the same weight Florrie was at a year old… He is definitely my chunky monkey, but I love it! The Gap is definitely the place to shop for chunky baby boys, the sizes are good and the styles are the trendiest… I’m definitely loving dressing this little boy!

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In the last month Tate had his first Halloween, we didn’t go trick or treating this year, but we did attend the Library’s Annual Halloween parade, so cute… Florrie and Tate had a pumpkin theme this year… Pumpkin fairy and Pumpkin Pixie costumes were handmade lovingly by Mommy and Nanny, and even if I do say it myself they looked so gorgeous!

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Gestational diabetes? Maybe…

I have to say this pregnancy has not been one of my best, I don’t think it’s my age because when I had Farrel at 27, I remember feeling the same… I blame those boys, I seemed to sail through both of my girls pregnancies! I have been waiting patiently for my pregnancy bloom, but it just hasn’t happened, so at 30 weeks I am resigned to 9 more weeks (c section at 39 weeks) of just making the best of how I feel!

Last week after taking the glucose test I was urgently called into my doctors office… Low iron and a high sugar in my blood… Alarm bells… Gestational diabetes… That explains exactly how I have been feeling and looking! Thankfully my OB wanted me to try the diet route first, I was happy about that… High protein, low sugar, low carbs… Basically limited whole wheat carbs or gluten free, lots of protein and very little sugar, fruit included! Now I thought this would be easy, but the first few days were tough… It is surprising how many things we buy and eat that are bad carbs and very sugary, but thankfully we have the internet and Pinterest these days… Life on a special diet does not have to boring, the recipes are endless, and as I am making everyone in my house eat these foods, for ease of planning and cooking, I am getting into full swing… Tonight we have a delicious egg and baked tomato with pesto with a spinach salad and quinoa mix… Lots of protein and iron rich spinach!

After a lot of research over the weekend I have bought blue agave as a sweetener, tofu, I love tofu, very low sugar nut bars for a snack, blue corn chips are meant to be good for blood sugar levels as long as they are not fried, but baked… It has been very interesting to understand how the body works… Protein seems to be a key ingredient along with lots of veggies in most special diets, so this is my thoughts on planning my diet over the coming weeks!

Breakfast seems to be the most difficult to plan and eat well, as I am usually rushing out somewhere, so with this in my mind I have researched one of my favorites baked oatmeal, I can place all the ingredients for a pumpkin baked oatmeal into the Ninja and just switch it on in the morning! Pumpkin is meant to be a super food for diabetics, along with cinnamon and nutmeg, of course we all know that oatmeal is a very slow release complex carb that is good for all diets, making this a perfect breakfast, full of energy and nutrition, it can be made dairy free by using coconut or almond milk and by simply using gluten free oats it becomes gluten free!

Pumpkin pie oatmeal in the slow cooker
My changes to this recipe are… instead of the brown sugar I will add only 1/4 cup of blue agave sweetener, and to replace the pumpkin pie spices I will add cinnamon and nutmeg. Also an addition of a tablespoon of non fat Greek yoghurt adds much needed protein to your nutritious breakfast too!

The moral of this story is when you are feeling very sorry for yourself, as I was last week and finding it difficult to cope with diet changes… Positive thinking and lots of research can make you feel much better, after not eating well on Saturday and feeling dreadful and ending up in bed early on Saturday evening, I am determined to get my blood sugars reduced by just diet alone, I hate taking medication and feel it should definitely be used after trying natural methods for most things… On the plus side we are eating really well now, lots of raw vegetables and complex carbs, paired with lean proteins… Delicious!

On a quick side note… If you are trying to live your life more healthier, or have been diagnosed with a disease that requires a special diet… Go grocery shopping in Costco, over the past few months they have introduced so many new organic healthy choices, all at good competitive prices. Over the past few weeks the new items I have bought are, freekah, a healthy grain like quinoa, very low sugar snacking nut bites, ancient grain spelt flour pretzels, a quinoa and healthy rice mix… Everything has been organic too, which is a big plus in my book! My other faves are their baby kale mixed salad, their own fat free Greek yoghurt, full of protein and now they actually have a very reasonably priced large bottle of avocado oil! There is so much more organic choices to choose from… It’s well worth a visit!

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Recipes to try…
Black and wild rice salad with roasted squash
Olive rosemary bread

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A quiet life… At last!

Life has been kind of quiet recently… Thankfully! I have been concentrating on learning to not spend money, all of my life I have been reckless with money and it’s just not a good thing, so right now I’m learning how to spend our money wisely… What that means for me is a lot more days at home not cruising the aisles in Target… Ha, ha! I have been completing projects that needed doing like hats for Florrie’s Attic, replacing all my cushion covers and a lot more home baking and cooking, which really gives me a sense of achievement when I feed my family wisely! My life is usually so busy and hectic I have really enjoyed some down time to get on with things I’ve wanted to do for a while!

After months of morning sickness we are finally back on track for a healthier diet, Mabel is very happy about this… I have been kind of menu planning, but not strictly, I have ideas of what our menu will be for the week and then I shop the basics and plan each day as I go. My favorite place for recipes at the moment is the whole foods app on my iPad, everything tends to be healthy and is easy to adapt to ingredients you have in. I am trying to bake sweet treats every day to help fill the gap with so many hungry children…

What we ate yesterday…

For breakfast Florrie and I had cereal, after that I prepared the pioneer woman’s pizza dough recipe, I had run out of olive oil so I substituted it with melted coconut oil, I wasn’t sure how it would work but I preferred it. I also put pumpkin chili in the crockpot, now this is a favorite of mine, but not such a favorite for my children, so the pizza was for them, I am loving homemade pizza at the moment, so easy and very tasty! My children are all so very fussy so I am now making very basic pizzas, last night was cheese and a chicken pizza, then I make up a salad and top mine with it, so good, last night I chopped some cherry tomatoes and shredded some baby spinach leaves, to that I added a tablespoon of red wine vinegar and salt and pepper, so yummy on the pizza! Finally I made some pumpkin oatmeal muffins, now I told my children they were apple as they think they do not like pumpkin, instead of sour cream I did add apple sauce, so I was not lying and they loved them, see they do like pumpkin, they just don’t know it!

Pumpkin chili in the crock pot

1 pack of ground turkey ( I used Costco fresh meat)
1 tablespoon of coconut oil
1 can of chopped tomatoes
1 can of pumpkin purée ( I used Trader Joes organic)
1 sliced red bell pepper (I used 1/2 packet of Trader Joes frozen bell pepper slices)
1/2 pack of frozen artichoke hearts (I used trader joes)
2 cloves of finely chopped garlic
2 tablespoons of chili flakes
1 tablespoon of cumin
1 teaspoon of paprika
1 can of drained black beans (or any beans you have to hand)
1 cup of red lentils 1 1/2 cups of water
1/4 cup of flour
2 handfuls of baby spinach leaves

Lightly brown the ground turkey with the oil and then add to the crock pot, then add the can of tomatoes, the pumpkin purée, the pepper, artichokes, garlic, chili flakes, cumin, paprika, red lentils and water, mix thoroughly and cook on low for 5 hours. After 5 hours whisk in the flour to thicken, and then add the beans and spinach, mix again and let this cook for another hour… Serve and enjoy with the topping of your choice… I like grated cheddar cheese, slices of avocado and sour cream!

Pumpkin oatmeal muffins

1/2 cup oatmeal
1 egg
1/2 cup unsweetened apple sauce
1/2 cup fat free milk
(1/2 stick) unsalted butter, melted
1 cup canned pumpkin
2/3 cup of brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan.
In your mixer whisk together egg, apple sauce, milk, butter, pumpkin, brown sugar, then add flours, baking powder, baking soda, salt, cinnamon, and oatmeal and gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake for 22 to 25 minutes. I then decided to melt 1/2 cup of semi sweet chocolate chips and 1 teaspoon of coconut oils and then drizzled it over the muffins!

Both of these recipes are adapted from the Wholefoods app… Very healthy and extremely tasty!

With the clocks going back last weekend and the evenings getting darker so much earlier, my evenings seem so much longer… How does that work, more hours in one day, more time to knit or crochet… Florrie’s Attic has some new things arriving very soon!

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Is it Fall already?

I am definitely a fan of Spring and Summer… I would go so far as to say they are my favorite seasons… But there is definitely something to be said for Fall… I love the flavors of Fall, pumpkin spice, warm apple cider and the array of beautiful soups served with crusty bread that can be created, I love the slightly cool breeze and the warm sunshine mixed together, but most of all I love the silence as the children go back to school after a wild and crazy summer of madness! Now if we only had Fall to contend with and not the harsh temperatures of Winter to follow, I would be very happy, I could very easily live in a warmer climate all year round and be very happy!

Back to school is looming, one more day with no alarms and one more day to get organized, I think this year I am the least organized I have ever been… Still no shoes for Mabel, no school binders and no haircuts, I am running out of time! I love that first day they are back at school… On one hand I miss my children’s craziness in the house, but on the other hand the calmness is wonderful, no lunches to make, no fighting over the programs on the tv and no arguments for a few short hours… Peace and quiet reigns!

An easy recipe to start of this Fall, or should I say soup season from my favorite chef, Jamie Oliver … store cupboard lentil soup

Happy Back to School to everyone… Lets hope this school year is a good one!

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