Motherhood is a Mother

You’ve just brought home your beautiful new addition, and suddenly everything learned from parenting books and advice gained from friends and relatives have gone out the window. Don’t panic! Take a deep breath, and consider these simple tips to make this major life change run as smoothly as possible.

Breastfeeding

Feeding your new baby is an all day (and night) long commitment, as babies need about 8-12 feedings per day, or 1 feeding every 2-3 hours.

Since these little guys can’t outright say, “I’m hungry!” just yet (that time will come!), look for early signs of hunger to avoid the potential fussiness later:

• Lip smacking

• Sucking on fingers and fists

• Placing their hands close to their mouths

Do your best to keep feedings consistent. Even if Grandma and Grandpa are watching the baby while you and your partner enjoy a well-deserved date night, have formula or breast milk on hand for them during the allotted time the baby typically eats.

Don’t be afraid to ask for help! Lots of mamas have trouble breastfeeding, whether you aren’t producing enough milk or it even feels painful. Reach out to your baby’s doctor or a lactation consultant to ensure your baby gets all the necessary nutrients.

Formula isn’t failure! Studies show formula-fed babies can develop just as healthily as those that are strictly breastfed. While breastfeeding should be your primary option, it is not always realistic or easy.

Dr. Steven Abrams, chairperson of the American Academy of Pediatrics Committee on Nutrition says, “No family should ever feel guilty or ashamed for formula feeding. That serves no purpose and is not consistent with what we know about feeding babies.” Dr. Abrams goes on to explain, “There are differences between breast milk and baby formula, but they have little to do with a child getting the appropriate amount of nutrition. The protein, energy, vitamins, and mineral content of baby formula has been closely regulated since the 1980s. Any baby formula sold is required to meet the same nutritional requirements to meet the needs of growing babies.”

Weaning and Teething

While breastfeeding is recommended for your baby’s first year of life, many women choose to wean later, as it is up to the mother to determine best timing.

When it comes to teething remedies, pediatricians recommend massaging your baby’s gums to ease any discomfort.

Encourage your baby to chew on a refrigerated teething ring made of firm rubber.

Hacks for Meal Time

The last thing your exhausted brain wants to comprehend after having a newborn is crafting dinner. Take advantage of helpers like Instacart and Thrive Market that allow your groceries and wholesome snacks to be delivered to your door.

For those rare days when you have spare moments in the morning to throw some ingredients into the crockpot for dinner, these three recipes are a godsend!

Mediterranean Wheatberry Pasta Salad

Ingredients:

• 3 cup reduced-sodium chicken broth

• 14.5 ounces roasted diced tomatoes

• 1 ½ cup wheat berries

• ¾ cup chopped cucumber

• ½ cup chopped fresh Italian parsley

• ¼ cup thinly sliced green onions

• 1 tablespoon chopped fresh mint

• ¼ cup lemon juice

• 2 tablespoon olive oil

• ½ teaspoon ground cumin

• ¼ teaspoon garlic salt

• 1 pound chopped cooked chicken

• ¼ cup crumbled goat cheese (chèvre)

Instructions:

1. In a 4- to 5-qt. slow cooker combine broth, tomatoes, and wheat berries. Cover and cook on low 7 1/2 to 8 hours or until wheat berries are tender.

2. Using a slotted spoon, transfer tomatoes and wheat berries to a large bowl; cool. Stir in cucumber, parsley, green onions, and mint.

3. For dressing, in a screw-top jar combine lemon juice, oil, cumin, and garlic salt. Cover and shake well. Pour dressing over wheat berry mixture; toss to coat. Top with chicken. Cover and chill 4 to 24 hours. Before serving, sprinkle with cheese.

(Adapted from Better Homes + Gardens)

Creamy Slow-Cooker Pasta Bake

Ingredients:

• 4 cups jarred marinara sauce

• 12 ounces uncooked ziti pasta

• 1 medium zucchini, cut into cubes

• 1 ½ cups matchstick carrots

• 1 ½ cups ricotta cheese

• 1 cup shredded mozzarella cheese

• ¾ cup shredded Parmesan cheese

• 2 ounces sliced black olives, drained

• ½ cup water

• 3 cups roughly chopped baby spinach

• ¼ cup fresh basil leaves

Instructions:

1. Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, olives, and water; stir to combine. Cover and cook on LOW until the pasta is tender, about 1 hour and 30 minutes to 2 hours.

2. Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with the basil.

(Adapted from FoodAndWine.com)

Slow-Cooker Summer Beef Stew

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 ½ pounds stew beef, cut into chunks

• 2 tablespoons flour

• salt and pepper, to taste

• 2-3 cloves garlic, minced

• 1 bay leaf

• 1 shallot, thinly sliced

• 2 tablespoons tomato paste

• 2 cups beef broth

• 2 small zucchini, chopped

• 1 yellow bell pepper, chopped

• 1 red bell pepper, chopped

• fresh chopped basil and grated parmesan for garnish

Instructions:

1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.

2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated. Add beef to the hot pot and brown on all sides, about 5-7 minutes. Transfer beef and all it’s juices to the slow cooker.

3. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.

4. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes.

(Adapted from Running to the Kitchen)