Mastering Mommy Brain » A place for moms to realize they are not alone in their crazy lives and master their mommy brain!

Masthead header

Letting Him Go So He Can Grow

 

Letting him go so he can grow

One of my favorite first day of school pictures….everything starts with that first bus ride!

With 3 young children, one on one time with any child is pretty rare – everything is a pretty much a group activity. Over the month of August, by the luck of nap times, playdates, divide and conquer, and family help, my son and I wound up having a bit of time together for the two of us. I felt as though this time was extra special, as we were preparing to send him off to Kindergarten.

Despite that he has been at daycare, and I was used to not being with him most days, my heart was breaking. My mind was racing. My stress level for much of the summer was through the roof. Kindergarten. Riding on the bus. Buying lunch in a cafeteria. This was the big leagues (as far as they go for first time moms!).

One of our adventures for our one on one time was me trying to help him mastering riding his bike as a two-wheeler. Oh my gosh. For some reason, this just stressed me out. . I could not let go of the bike. Literally, my hands were glued to the back of the seat. Running along by the bike, I was holding on for dear life….trying to make sure there were no bumps, bruises or tears, and more than anything wanting it to be a great experience. Every time, we would start, he would say, “Mom, I got it this time”, and I could not freaking let go. After the fifth time, my son got off his bike. He was exasperated with me, I could tell (I also picked one of the few super hot days we had to try this adventure, and everyone is more testy in the heat, right?!”. He looked at me and said…

“Mommy, I am never going to go anywhere if you don’t LET GO first.”

Oh how right you are, baby boy…it is not that he is not ready for all the adventures ahead….it is ME that is not ready to let me first baby head out into the big world.

My mantra for the rest of the summer was “I need to let go, so he can grow”…whenever I felt nervous about some aspect of school…I said that as many times as I had to in my head so that I instead started thinking about all the awesomeness that is ahead for him.

And it is awesome so far…..my goodness, he flies off the bus in the afternoon, and does not stop talking about his day until I turn the light off for bedtime, he shows me everything in his backpack bursting with pride. The smile on his face gives me such hope about what is to come…

Letting go is hard, but we can do it….right?!:)

Kathy Balassone - September 8, 2014 - 8:37 am

Dana,

Great article! Thank you for sharing. I remember those days like it was yesterday. I sent Brianna off to her last year of High School only a few days ago but this time I did not wave goodbye through the window of a school bus but rather through the window of a family car she was driving. She was so excited to start her senior year and have her own parking spot. I have mixed emotions – I want her to become a strong and independent young woman but at the same time I still want her to need me to take care of everything. I guess our children will always be our babies regardless of their age…just ask our Moms.

Thanks again for sharing your story. I really enjoyed it!!

Guest Post: Packing Real Food Lunches

I am very excited to share this guest post today from one of my favorite bloggers. I first met Laura in college, and have been very lucky to  reconnect over Facebook in the last couple of years. We found that we have a bit in common….cooking (although she has achieved the “Real Food” goal sooner than I have!), we are both newish runners, blogging, and a love for Stitch Fix.   After reading Laura’s blog for the last couple of months, I have been dying to have her do a guest post. I knew that my readers would love her simple ideas on how to join Real Food into their lives. Laura had the awesome idea about packing real food lunches. This is a topic that I love especially as I pack 5 lunches every evening, and I often get into a rut. I also know that with summer camps and picnics, a lot of people may be packing lunches outside of the home. I am hoping to get into some great habits over the summer that I can carry through to the school year, and I hope that these ideas help you as well!  For more from Laura, check out her blog, follow her on Pinterest and follow her on Facebook

10006586_798546236840388_1322237165_n

Planning and packing lunches can be such a pain. Sometimes it just seems easier to head to the local sandwich shop on your lunch break or to send the kids to school with some lunch money – or perhaps worse – a prepackaged Lunchable.

 

I grew up in a household where we always packed lunch. Oh sure – I recall an occasional “pizza boat” school lunch bought in my elementary school cafeteria, but 99.9% of the time, we packed our lunch. I can’t say our lunches were always the healthiest, but surely more so than most kids. No Oreo cookies or bags of Cheetos, though I definitely drank a can of Dr. Pepper almost every day at lunch in high school.

 

As an adult, I’ve been packing my lunch for work since I graduated from college. Not only is it economical, but it’s also a great way to make healthy choices and not hungry choices (you know – when it’s 2pm and your growling stomach makes lunch decisions for you – and they’re not always the healthiest). I’ve always packed what I would consider to be “healthy lunches” – leftovers from low-fat dinners I prepared, salads with light dressing, and ham or turkey sandwiches (no mayo!) on whole wheat bread. But early in 2014 I started on a journey to eat more “real food,” prompted by all the articles I had read about the problems with our food system and the way we consume foods (“food products” would be a more accurate description).

Once I started down the real food path, some changes needed to be made to my lunch planning. With a focus on whole foods – organic and unprocessed – I actually found making lunches to be easier than I expected. I’ve also noticed that I actually eat more vegetables at lunch (and breakfast and dinner) than I had been before. So you might be asking yourself, what is real food? Simply put, real food is food that is not heavily processed, and is preferably grown or raised locally and organically. You can read more about real food on my blog, Roudabush Real Food Revolution, and there are many great resources online. Some of my favorites:

 

 

Now to the lunches!

A Guide to Packing Real Lunches

I love to pack my lunch in these inexpensive 3-compartment plastic BPA-free boxes.

I also love the eco-friendly boxes by YumBox  and PlanetBox, though they are both pricier options.

Bento-style boxes make lunch planning fun for adults and kids alike. The PlanetBox even suggests what to put in each section – dairy, fruits, veggies, etc. – to make sure you’re packing a well-rounded lunch. When I was a kid, we would have called this type of lunch “pieces of things” (clever, right?), and as an adult, I love the variety. A weekday lunchbox for me might include a few slices of Applegate organic turkey, homemade hummus, organic carrot sticks, homemade whole grain crackers, and an apple or a clementine. It’s also a great way to use up leftovers from the night before – maybe a little pasta salad was left over? Or some roasted veggies? Pack them into the box’s compartments and enjoy the next day.

 

Packing Real Lunches

Now I’m not a mom myself, but in my real food reading, I have come across so many clever and creative real food mothers who have some fantastic ideas for meal planning, especially when it comes to lunches. They’ve inspired me to get even more creative in my own lunch-making. Here are just a sampling of ideas for your next lunch (or your kids’) – compartment by compartment – and make sure to look for local, organic foods when possible to make sure your family is getting the best possible nutrition:

 

Protein

 

Dairy

  • Plain whole milk or Greek yogurt
  • Cheese slices or cubes

 

Vegetables

  • Carrot sticks
  • Cauliflower
  • Celery sticks
  • Kale chips
  • Frozen peas
  • Bell pepper strips
  • Cherry tomatoes

 

Fruits

  • Orange slices
  • Apple slices
  • Berries
  • Pears
  • Bananas
  • Cherries
  • Peaches

 

Grains & Pasta

 

Dips

  • Peanut, almond, cashew or sunflower butter (be mindful of school allergy rules)
  • Hummus
  • Yogurt mixed with a little raw honey and/or fresh fruit
  • Guacamole
  • Homemade ranch dip 

 

Other snacks:

 

And don’t forget to add a treat now and then, such as homemade coconut bark or homemade mini peanut butter cups!

 

The possibilities really are endless – pretty much anything you dream up can go in your lunch box. And don’t forget – the freezer is your friend. Make double batches of baked goods or dinners and freeze them in small portions. Move them from the freezer to the fridge the day before and they’ll be ready to go for lunch the next day.

 

Happy Real Food Lunching!

 

memory improvement - September 3, 2014 - 10:11 pm

Most assist articles online are icncaurtae or incoherent. Not this!

Whole Wheat Pasta with Scallops and Apples

Dinners around here lately have been pretty blah…as I mentioned yesterday, we have been in survival mode! I have had the same rotation of meals going just about every week. Now that the nicer weather is finally here, and we have been through the winter of the pediatrician, I am ready to spend some extra time in the kitchen. One of my family’s favorite foods is scallops. I was peeking around on the Trader Joe’s website, and saw their recipe for scallops with apples. I decided to test it out, but mid cooking, decided some enhancements were needed. The recipe isn’t freezer friendly – but it is definitely worth sharing!

Check out my version of their Whole Wheat pasta with Scallops and Apples:)

Whole Wheat Pasta with Scallops and Apples

Whole wheat pasta with Scallops and Apples
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 lb Whole Wheat Pasta
  • 4 slices bacon, chopped
  • 1 Granny Smith Apple, diced
  • 1 stalk of leeks, trimmed, thoroughly washed, and sliced
  • 1 cup chicken broth
  • 1 cup white wine
  • 2 tbsp lemon juice
  • 1 tbsp Fresh Thyme, chopped
  • Salt and pepper, to taste
  • dash of red pepper flakes
  • 1 lb Scallops

Instructions
  1. Cook pasta according to pkg directions & set aside.
  2. Sauté bacon in pan until fat is rendered, about 1-2 minutes.
  3. Add apple, leek and thyme.
  4. Add chicken broth, white wine, and lemon juice.
  5. Add salt, black pepper, and red pepper; cook until tender, about five minutes.
  6. Add scallops and cook over high heat until just cooked, one to three minutes.
  7. Serve over Whole Wheat Pasta.

 

Hiding under a rock…

 

For the last couple of months, I would say that I have hidden under a rock in the internet world….actually, probably in my personal life as well. This past winter was known for freezing temperatures, awful weather, ridiculous amounts of snow by pretty much everyone in the Northeast. In our house, it was also the winter of the doctor’s office. Ear infections, stomach bugs, croup, pneumonia, a freak ankle injury, strep……it has ALL hit our house. When I was taking care of the kids, I was working til all hours of the night to catch up on work. When I was not working, I was doing a deep clean of the house. I refused to make play dates because I did not want to cause anyone else getting sick, and I really held off going places, out of fear that my kids would get sick…again.   We have come out of the germy fog, slowly but surely.

We have had a couple of set backs (one virus, and one case of strep) this past month….but for the most part, I am happily rejoining the world of normal people, or at least normal mom of three world!

I can’t wait to share what’s been going on here…a job change, preparing for kindergarten, some vacations, and some house projects. I also have some great guest posts ready to share as well.

I am looking forward to getting back in the blogging world, and appreciate all of you sticking around during my absence.

Anne - June 19, 2014 - 4:58 pm

Welcome back! We’ve missed you!

Angela Gilmore - June 20, 2014 - 12:49 pm

Welcome back! It’s nice to see you in my Bloglovin feed again!

Ellie {Musing Momma} - June 27, 2014 - 2:58 pm

So happy to see you back, friend! I was starting to wonder where you were. :) Can’t wait to hear more about what is going on in your life.

Decadent Easter Cookie Bar Recipe

Baking is not my thing. I do it when I have to, but given the choice, I would rather make a 10 course dinner, than touch a brownie pan. After college, I lived with one of my good friends. Besides being one of the best people who I know….Jen is a “sweet genius” (nickname given by someone else, but I think that it is perfect) – and is always creating fantastic items in the kitchen.  This past week, Jen shared a picture of her latest kitchen creation – these absolutely decadent Easter cookie bars. The base of this recipe is the Crisco Ultimate Chocolate cookies – but the recipe gets taken to a whole new extreme…. I knew that I needed the recipe, and needed to SHARE this recipe. So here is a midweek treat recipe in preparation of the upcoming holiday….the Easter Cookie Bar Recipe.

Easter Cookie Bars

A couple of questions that may be running through your mind…

Are these decadent? Yes.

Are these inclusive of every awesome Easter candy ? Yes. 

Do we recommend you to cut them small or freeze some of these Easter Bars to enjoy later? Yes;) If you would like to freeze these for later – you can either freeze the bars before cutting (then thaw to room temperature), or you can freeze pieces.

 

Decadent Easter Cookie Bars
Author: 
Recipe type: Dessert
Cook time: 
Total time: 

 

Ingredients
  • 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 stick butter, softened to room temperature
  • 2½ cups firmly packed light brown sugar
  • 4 tablespoons milk
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 3¾ cups All Purpose Flour
  • 2 teaspoons salt
  • 1½ teaspoons baking soda
  • 1 bag semi sweet chocolate chips (I like Ghiradelli)
  • 1 bag Easter pretzel M&M’s
  • 1 bag Cadbury mini eggs
  • 1 package double stuffed Oreos

Instructions
  1. Heat oven to 375ºF.
  2. Combine shortening, butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs.
  3. Combine flour, salt and baking soda separately. Mix into shortening mixture until just blended (I usually do it in 3 batches).
  4. By hand, with a sturdy spatula/spoon, stir in chocolate chips, M&M’s & mini eggs. I did them all separately to try to get them as evenly distributed as possible. Batter will be thick and it will be hard to stir! Try not to over-stir if possible.
  5. Spread half of the cookie mixture into a non-greased 9×13 metal cake pan. Smooth until even and flat.
  6. Put a layer of Oreos on top – press down slightly. You’ll use almost the whole bag.
  7. Spread the rest of the cookie mixture on top, being careful to not disturb the Oreos and to make sure they’re all covered so that they don’t burn.
  8. Bake about 20 minutes. They’re done when they start to get golden brown on top.
  9. Cool on a cooling rack for at least an hour, better if longer. To get clean cuts, put a cutting board on top and flip the entire thing onto the cookie sheet and cut on there.