With rare exception, I pack my daughters’ school lunches. We usually use soft insulated lunch bags and all food inside it is either in a container or wrapped in cling wrap. Still, I worry about how germy the inside of the bag might get. I don’t imagine that my 8-year-olds are particularly cognizant of cross-contamination. I’m certain that they’ve picked at the meat in a sandwich and touched the inside of their lunch bags without thinking about it.
I wash the bags as often as I do laundry, usually about every other day. On days that they don’t get a full wash, I still wipe all surfaces of the bag thoroughly with a disinfecting wipe, let it sit for 10 minutes, and then go back over it with a clean wet rag. I also have extra lunch bags for all of us to be sure that there are always enough clean ones available.
I’ve heard that a lot of people don’t wash their shopping bags because they simply don’t think about all the grime that builds up in there. Do folks treat their kids’ (and their own) lunch bags the same way?
When I set out with the intention of breastfeeding my twins, I didn’t take their teeth into account. It didn’t even cross my mind, really, even though I knew that my own mother had given up breastfeeding my younger sister after several months of teething and biting.
I’d read Mayim Bialik’s Beyond the Sling, in which she describes exclusively breastfeeding her sons—as in, nothing but breastmilk for one year—and they’d already sprouted several teeth by the time they had their first ‘real food,’ bypassing purées entirely. And as a fledgling attachment parent, I learned that nursing itself was the panacea for any sort of discomfort, physical or otherwise.
What this didn’t address, however, was discomfort for the mother, specifically biting issues.
A friend of mine with a baby similar in age began to have biting issues related to teething when her daughter was only a few months old. She went ‘septic’ and was put on antibiotics. Scary, but amazingly, she went on to breastfeed for over a year.
I had my own share of breastfeeding difficulties, and in the early days, I used a nipple shield to alleviate some of the pain from constant nursing. But thankfully, teething itself was not really a problem for us. My twins didn’t get their first teeth until they were about a year old.
But after their first birthday, we experienced several other challenges. First, I got mastitis. Then, we went on a short vacation and I got food poisoning–not pleasant to be in a tiny hotel room with three other people, two of whom are literally wanting to suck the waning life force out of you. Lastly, my daughter did start biting me.
The good part about nursing toddlers with teeth who bite you is that I believe it is easier to remedy than just teething pain. There is usually an underlying reason for the bites. I had to cut nursing sessions shorter, and by this time I also reduced the number of feeds a day, which helped with biting out of boredom. Up to that point, I had used breastfeeding as the cure-all I’d come to know—now we were following more of a mother-led schedule. I also had to focus my attention more on my nursling to anticipate the bites.
I breastfed my twins until they were just over two years old, with plenty of teeth between them. I know everyone’s journey will be different but I’m glad ours turned out the way it did.
No parent enjoys the mess that is mealtime with young children.
Luckily, I found something to help us with that problem. As babies, all my kids wore cloth bibs during their waking hours, especially during teething, to catch all the drool and milk. We had several dozen cheap thin ones, lined with plastic on the back so they didn’t soak through. We changed these frequently as they got wet/soiled, and tossed them in with the wash. They worked wonderfully well.
However, as they began their rice cereal and then graduated to other messy colorful purees, the thin cloth bibs didn’t cut it anymore. Soft foods usually just slide right down a flat bib, and there is no mechanism on them for catching any solid foods (or food your child decides to spit out).
That’s when I discovered a new kind of bib: ones with a pocket! There are actually many brands out there, but the style is basically the same. It’s a molded plastic bib that catches food in its pocket. There are some made of just a thin piece of plastic with a flat pocket, which doesn’t seem very effective in catching any food at all. And there are some softer varieties that bend and move around with your child, which means the spilled food probably doesn’t stay put.
My favorite is the Baby Bjorn Bib. These are a little bit more rigid than the others, thicker, and sturdier. They attach around the neck via a sort of corded band across the top that you just press into the fastener at the other side, completely adjustable as your child grows or how close you want it to the neck, and much more secure than velcro. They come in all different colors, including gender neutral ones. But they are also somewhat pricey: Amazon currently lists these for about $15 a two-pack, which is a great deal because they sell for about $10 singly. These best thing about them is not just that they are good at catching food, but they are incredibly easy to clean as well. After each meal we just rinse them off and they’re dry for the next meal. If we’re out, I just run around them with a wipey and go. And they are dishwasher safe! When I start a load of dishes, I just toss them in on top of the sippy cups and they get sanitized too.
Big Sis has for the most part grown out of using bibs. She is almost 5 after all. But sometimes at home when she knows she’s eating something messy, she will put her bib on to keep her clothes clean. But the twins have these bibs everywhere and use them at every meal. Over the years I have accumulated 9 of them: 3 for use at home, 2 at Grandma’s, 2 at in-laws, and 2 clipped to our diaper bag in the car. I wouldn’t be surprised if we get years more use out of these bibs yet!
lunchldyd is mom to 2.5yo b/g twins and their almost-5yo sister. She is also a part-time teacher.
My daughters and I don’t make a habit of eating out, so when we do go, it’s a treat. We have a relatively limited list of places we frequent, mostly because M is very particular about what she’ll eat.
When I mentioned to my 8-year-old twins that I’d been invited to a Schlotzsky’s blogger event to sample their new Italian menu items, my daughters cheered, very loudly. Very, very loudly. They both absolutely love the sandwiches there, and it doesn’t hurt any that Schlotzsky’s also serves Cinnabon buns. We’re lucky to live in the Austin suburbs, a reasonable drive to Schlotzsky’s flagship location. Our usual location is across the driveway from the autoshop where I go for oil changes. A Schlotzsky visit is part of our monthly car maintenance routine when eating out is within our budget.
At the promotional event, we got to sample everything new on their menu, the Viva l’Italia line. I have to admit, it was hard to limit myself to just a taster’s bite of each dish. Any one of them would have made a delicious and satisfying meal. With these Italian offerings, including oven-baked pastas, pizzas and more, Schlotzsky’s is going well beyond the local sandwich joint we’ve known and loved. I’d now consider it a bakery café. Of course, this being a promotional meal, Schlotzsky’s put their best foot forward, but the food spoke for itself. My daughter M, the picky child, had three servings of the tomato basil canestrelli. She quite literally scraped her plate and told Chef Paul that she’d be coming back to order it again. He’s a member of the team that created these dishes, and his passion for quality was clearly quite as deep as his affection for children. M immediately adored him, although J was too busy chowing down to notice. While J joined me in sampling everything, M would try only one of the ciabatta sandwiches. (Oh my, were they good!) The Tuscan had avocado: “Yucky, mommy.” The Caprese had tomatoes: “I only like ketchup of tomatoes.” She consented to eat the Sicilian, but deconstructed, so as to get at the shaved ham, pepperoni and salami, while bypassing the provolone, roasted red bell peppers, balsamic onions, olives, pepperoncini, field greens and tomato. Usually, stock photos from restaurants bear little resemblance to the real thing, but our sandwiches looked just like these. See? So, M wasn’t sold on the sandwiches, although J and I were. The pasta, though? She loooooved the pasta. (So did I. There was this Andouille sausage and goat cheese pasta that makes me drool to just think about.) I’m tempted to keep going on and on about the pastas and the pizza and the desserts (Austin only), but I know you probably want to get to the gift card, so I’ll hold back.
Note that Schlotzsky’s has locations in 35 of the 50 states, in addition to Russia, Turkey and Azerbaijan. Please make sure that you have a local location before entering.
Use the Rafflecopter widget below to enter the giveaway. You could win a $25 Schlotzsky’s gift card. If you feel like using all the options, go for it. If you just want to put in the simplest possible entry, just leave us a comment on this post telling us about your favourite Italian food. You can follow us on Twitter, Facebook, or Pinterest, tweet about this giveaway, or leave a comment here or on another HDYDI post.
Please don’t forget to let us know in Rafflecopter which you’ve done so that your entries count!! In bocca al lupo e buon appetito. (Hey, two years of Italian in college is finally useful beyond listening to my favourite operas!)
I have 1 year old twins (11 months adjusted). My little girl is doing great, but my little boy is slightly delayed in some areas. One area that I’m concerned about is his diet. He. Will. Not. Eat. Food!!! He only wants to nurse! He won’t take a bottle or sippy cup. (I try every day.)
We first started solid foods when they were 6 months, and he has always been a struggle to feed, but there have been times when he will eat. But not anymore.
The doctor hasn’t really given any suggestions. His weight is right on track, so the doctor isn’t concerned about development. I feel like I will be nursing forever! I was hoping to start weaning them, but I can’t if he won’t eat anything else. Has anyone experienced anything similar? Any suggestions??
Brielle, it sounds like your son may have an aversion to solid food. Feeding therapy is available, usually through your local speech therapist. When my daughters’ pediatrician suggested seeing a speech therapist for dinnertime issues, it sounded crazy to me. I quickly realized that speech therapists work with children on all aspects of oral motor control.
Feeding therapy changed our lives. I am not knowledgeable enough to be able to predict what the source of your son’s dislike of solid foods, cups and bottles is. However, my daughter suffered from trouble swallowing (dysphagia) due to poor tongue muscle control thanks to a tongue too big for her mouth (macroglossia). A few months of tongue exercises at age 2 made mealtimes manageable and helped her get the calories she needed.
HDYDI author Goddess in Progress‘s youngest daughter has also been through feeding therapy and Marissa‘s son is working on it right now. Their situations sound more like your son’s. I’m pleased to report that Goddess’s daughter now willingly eats crackers, sandwiches, and other solid foods. Marissa’s son has been seen chowing down on a pickle!
Ask your doctor for a speech therapist referral.
If he/she is not supportive of your going down this path, get a list of available speech therapists in your area from your health insurance company.
Document details of your feeding efforts between now and your first speech therapist appointment. Write down what you try and the details of your son’s reactions.
Once you do start meeting with a speech therapist, make sure that he/she is someone your whole family is comfortable working with.
Do your homework. Make sure your son does any exercises he is supposed to do. Make it fun.
Please let us know how it goes, Brielle. And HUGE kudos for having breastfed twins for a full year!
Anyone have other advice for Brielle? Your own feeding therapy stories?
So they have been 2 for a few weeks now. Let me just assure you, in case you were at all worried, they are VERY good at being 2. Sidney is contemplating becoming 2 professionally, but Spencer has decided to maintain his amateur status, so he can be 2 in the Olympics.
With my older daughter (now 5), 2 was SO MUCH FUN. 18 months was a bit hard, but looking back it was more like a few hard days. Overall, 2 was fun. I have my doubts that I will look back on the twins’ “reign of 2″ and say the same thing. Instead I am fairly sure I will win (or at least earn) an award at the end of 2. And yay (read that yay very sarcastically please), three is next. Three, when they get stubborn and opinionated.
So maybe my twins are not 2. Maybe they are very advanced (in addition to being the cutest and smartest babies of all time, naturally). Maybe they are somehow already 3.
Let me share with you some of the things that the now 2 year old twins excel at.
Let’s talk food. Breakfast generally consists of 2 -3 waffles, 2 hard boiled eggs, and a smoothie full of fruit, veggies and flax seed, for protein. So needless to say, they eat a HUGE breakfast. And generally barely any lunch at school. But that is ok, food is a whole day experience, right?
But lately, dinner is a challenge. I put down 3 plates of food, and at least one twin, often both, pushes the plate away crying. Or hands it to me and says “all done”. Dinner used to consist of a variety of foods – they LOVED salmon. Now, it’s generally crock pot chicken and pasta. Their favorite. Occasionally. Because they might love something one day and hate it 3 days later.
My kids now hate mac and cheese. What kid hates mac and cheese? I have tried the box stuff, organic stuff, homemade. Nope. They have even refused pasta with butter. If I allowed it, they would live off hard boiled eggs (without the yolk), yogurt and fruit.
Meal time is frustrating lately. And I wish I was writing this to offer all the other moms out there some genius tips. I do have one tip though. I make up a 4th plate of food. (my husband gets home around the kids bedtime, so he and I eat after the kids go to bed). And this 4th plate of food is “mine”. You all know what I mean. The second you put food on the table and claim it as yours, the kids flock to it.
This morning I made the most incredible smoothie for me, and got one drink of it. So they eat off my plate. And it generally works. Tonight Sidney sat on my lap and inhaled my chicken (crock pot with barbeque sauce and some red wine vinegar). She would not touch the roasted potatoes, but OMG that was fine with me. I roasted a combo of sweet potato and red potato with steak seasoning and a dash of cinnamon and they were SO good! She ate a ton of chicken, and once he saw her eating, Spencer dug in. And we all enjoyed a fabulous dinner.
It was a great success. Actually every meal today was a great success. But what about tomorrow? Tomorrow I wanted to make salmon. My favorite is teriyaki salmon with fresh orange juice. The kids used to inhale it. Now I am not so sure, it is hit or miss. Meal time is much more stressful for me.
What used to be called the “terrible twos” is now the “trying threes”. For my oldest, 3 was the age of resistance. Of defiance. Of having opinions and acting on them. So why are the twins acting so 3 now? Has 2 become the new 3? And if not, how will I handle 3?
But then again, maybe 2 is good for the economy. At least the wine industry….
Recently my long-time friends and I were sharing an email thread describing our shortcoming when it comes to getting a healthy dinner on the table during the work week. We are three intelligent ladies living in different areas of the US, each with different daytime duties and schedules and yet we all have one thing in common: we feel like we are failing when it comes to seamlessly feeding our kids at the end of a long day. I’m no expert, but I did come up with a list of ideas that have made my weekdays easier. Maybe some of these ideas will help make your dinners easier too:
Instead of trying to plan out five meals to cook during the week, pick three. I have found that five is too many to put together and you can usually float two meals between leftovers and schedule changes that come up as the week goes on.
Make (at least) three of the same things every week. You can switch up little things like the starch and/or the veggie side dishes (and you can change your three meals monthly if you fear you will get board) but making the same basic things during the week will save time and will help you get into a groove.
Don’t make elaborate dishes. I’m not sure about your kids, but mine really like individual foods. Chicken legs, broccoli, avocado, rice. Done. Hamburgers (no bun because they really don’t eat constructed sandwiches at this age), sweet potatoes fries, veggie. Done. Red meat sauce and pasta, side veggie, yogurt. Done. Rice, lightly seasoned black beans, avocado, pork, done. Pizza with whatever topping we have left in the fridge. No chicken pot pies, no stews, no chili, limited soups. I love the thought of them, but my children don’t eat them as well as individual foods, and they take too much time and effort for little return on investment.
Prep SOME things on the weekend. I have been cutting up a batch of onions, sweet potatoes, washing greens and cutting up broccoli on Sundays. Then I just grab and go from there depending on what meal I am constructing.
Make some grains on the weekends. Make a batch of rice and cook some noodles or quinoa to have ready to go with any meal. You can construct a lot of meals under pressure if you have these things cooked and in the fridge ready to use. Refill your stock of one grain on Wed.
Make ONE of your weekly meals on Sunday (the one that takes the longest to cook). Roast a chicken, cook a giant package of chicken legs, cook a pork shoulder (I cook my pork shoulder completely plain then season it for other meals later e.g. pulled pork (add bbq sauce) or tacos (pan cook it with taco spices), burrito bowls (reheat the meat with Mexican spices add it to a bowl of roasted veggies plus rice and avocado, cilantro, fresh tomato). Cook this beef, chicken, pork, item relatively plain then add spices later to make it work for whatever you are doing.
Anything you make a batch of (e.g. chili, soup, red sauce), freeze half immediately to be used for another meal. I found that we get board of leftovers and I was consistently throwing some foods away. Having one meal in the freezer from a previous cooking adventure can be more helpful in the future.
Frozen peas can be added to any meal to round it out
Those are my helpful tips and how I have managed to keep meal time somewhat sane. Feel free to add any insights that have helped to get healthy meals onto your table.
This year, my daughters’ after school care provider, the YMCA, began offering free dinner to children who are still in their care at 5:30 pm.
While it take some relinquishing of control on my part, I’ve come to love it. The girls aren’t grumpy from hunger when I pick them up. Waiting to feed myself until after they’re in bed gives us that much more time together. I don’t have to do backbends to ensure that they’re fed before evening activities such as dance lessons and Girl Scouts.
Sadly, as the novelty has worn off, my daughters have discovered meals they don’t like and won’t eat. They’ve always skipped the same meals… until last night.
M overheard her friend Tori’s mom say that there were bad unhealthy things in corn dogs, so she decided to do without. J, on the other hand, gobbled dinner down.
When I learned this, I offered M a couple of dinner options, from which she chose a grilled cheese sandwich. When we got home, I sent the girls off to wash their hands and put their backpacks away while I made M’s sandwich. I began heating up the sandwich press, washed my hands, laid out two slices of bread, topped them with cheddar cheese slices, layered on a second slice of bread.
Once the sandwiches were warm but not crisp, the way my kids like them, I put them each on a plate and assembled a turkey sandwich in the sandwich press for myself.
When I served the sandwiches, J didn’t come to the table, of course, since she’d already eaten. And then I realized what I’d done. From habit, I’d made a sandwich for each child, even while consciously aware that only one would eat.
M ended up taking the extra sandwich, plus an apple, into school today for dinner. And then, after a friend sneezed on her sister’s dinner, she gave her half.
I pinned this recipe for baked oatmeal months ago, and I’ve been meaning to try it for ages now. I am a big fan of cold cereal (the cold crunch wakes me up in the morning…or so I tell myself!). My husband likes warm cereal, especially in the winter, and the girls usually alternate between oatmeal and cream of wheat.
I liked the idea of mixing things up a bit on the weekdays. (On weekends, I usually make at least one big family breakfast.) I also liked the idea of making something ahead that I could just heat up for the next few mornings.
The verdict at our house? The girls love this! Hubby wasn’t a big fan. Truth be told, he probably eats too much sugar in his regular oatmeal, so I’m guessing this felt a bit too healthy for him.
The girls have said the past two mornings, “This looks like a dessert! And we get to eat it for breakfast!” (This makes me laugh a bit, too…we don’t eat a lot of sweets at our house, so I guess it’s all relative.)
The original recipe is gluten-free, and it has a little more sugar and chocolate chips in it. (I’m sure that would be delish!) Here’s the recipe, as I made it. I think this is probably one of those that you can tweak, depending on what you have in your pantry, and how “dessert-like” you want it to be.
Preheat oven to 375 degrees and generously spray the inside of an 11x7" baking dish with cooking spray.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, and half the berries.
In another large bowl, whisk together the milk, eggs, butter, and vanilla.
Add the oat mixture to the prepared baking dish. Arrange the remaining strawberries and walnuts on top. Then arrange the banana slices. Pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35-40 minutes, until the top is nicely golden brown and the milk mixture has set.
I’m sharing a recipe that I made a couple of times a month when my girls were smaller…juicy, flavorful chicken and tender, yummy veggies, all from scratch…what’s a toddler (and her mommy and daddy) not to love??? Almost five years later, this recipe is still a favorite.
This recipe uses all REAL ingredients, which is something I strive for. And it makes enough for my family to eat two meals…plus extra veggies…PLUS stock for a small batch of chicken noodle soup. That’s a home run for time-crunched mamas in my book!
Grease a LARGE baking dish (I use a big lasagna pan), and place 10 or 12 chicken legs with the skin on. Around the chicken legs, place baby carrots (I buy the petite ones so they cook a little quicker), potatoes that have been peeled and sliced into wedges, peeled garlic cloves, and quartered mushrooms.
Finely slice an onion and arrange it over the chicken and veggies. Then arrange pats of butter on top of the dish. The recipe I referenced from originally called for 4 Tbsp. of butter, but I only use about half that. I cut the butter into very thin slices and arrange it evenly.
Then sprinkle spices over the dish — I use a tablespoon of dried parsley, 1/2 a tablespoon of garlic powder, and fresh-ground salt and pepper, to taste. Then pour water over everything, to about 1/2″ of the rim of the dish. Cover the dish tightly in foil and bake in a 350 degree oven for an hour. Uncover and bake for another 20-30 minutes, until veggies are tender and juices in chicken run clear.
I forgot to take a picture as I pulled this out of the oven (as my crew was clamoring!). Here is the pan after the four of us ate supper. You can see we had about half the recipe remaining!
This dish heats really well. I separate the meat and veggies into one bowl, and then I strain the stock into another…and this is the dish that keeps on giving!
Refrigerate the stock, if you’d like, and it will congeal. Skim the fat from the top of the dish and discard.
Heat the stock in a saucepan, along with finely sliced carrots (1 or 2), finely sliced celery (1 or 2 stalks) and finely sliced cloves of garlic, if desired. If you have left-over chicken, you can shred it and add to the soup, too. Bring the stock to a boil and add some egg noodles. Cook at a slow boil 8 minutes, or according to the directions on the package of egg noodles.
Viola! Super easy chicken noodle soup!
I hope you enjoy this recipe as much as my family does!
MandyE is mom to soon-to-be five year old fraternal twin girls. She blogs about their adventures, and her journey through motherhood, at Twin Trials and Triumphs.