Rather than stress, embrace.
This very early wake-up due to baby is taking its toll. I’ve been feeling more than just tired—less patient, more high-strung, more overwhelmed about everything. So yesterday, after researching “baby wakes too early” online and finding that a) it’s incredibly common and b) there’s really not much to be done about it, Mike and I decided rather than stress over this thing we can do little about, we should attempt to embrace it.
We took out a notepad and actually wrote down a rough sketch of what our mornings might look like if we roll with it rather than try to get back to sleep after the crying has started. We acknowledged that this will be a relaxed plan, since some days baby will wake too early, some nights we will go to bed too late. Today was Day 1 of this experiment—and it was AWESOME.
It hurts to think of not breastfeeding anymore, but it’s time.
Ah, nursing. Or should I begin: Oh, my boobs. What they’ve been through. Or rather, are going through. I have a thriving, well-fed 15-month-old boy who just thinks mommy’s chest looks better and better by the day. It’s become a comfort thing by now—clearly, since he eats well and drinks plenty of whole milk and water throughout the day. I never thought I’d still be nursing at 15 months, but here we are.
I never thought I’d be the one to say I’m done with it first either, but here we are. I love looking down at my tiny one while he’s cozying up to my body. I do. But I don’t like the way he tugs at my shirt and paws my chest when I’m holding him. And I don’t like how he wakes up before 6 a.m. looking for that comfort. I do believe I’m ready to have my boobs back to myself.
Another veg recipe you’ll love!
Here’s one more recipe to keep you eating yummy vegetarian stuff while I’m busy writing up another more literary post…
Southwestern Falafel with Avocado Spread (Adapted from Cooking Light)
- 1 15-oz can pinto beans, rinsed and drained
- ½ c. Monterey Jack cheese (or Veggie Shreds)
- ¼ c. finely crushed tortilla chips
- 2 T green onions
- 1 T finely chopped cilantro
- 1/8 t ground cumin
- 1 large egg white (or egg replacer)
- 1½ t canola oil (we use olive)
- ¼ c. mashed, peeled avocado
- 2 T finely chopped plum tomato
- 1 T finely chopped red onion
- 2 T fat-free sour cream (Tofutti works, too, but honestly, we leave this out!)
- 1 t lime juice (fresh, if you’ve got it)
- 1/8 t salt
2 small pitas, each cut in half crosswise
This is soooo easy:
For patties, place pinto beans in a medium bowl and partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4-6 patties. Heat oil in large, nonstick skillet over medium-high heat. Add patties; cook 3 minutes per side or until patties are browned and thoroughly heated.
For spread, while patties cook, combine all spread ingredients in a small bowl. Place two patties in each pita half, and add spread. YUM!