eating for TWO: keeping up my supply + exercise

I couple weeks ago I asked for Q's regarding breastfeeding on my stories and you all delivered! which in turn I have written the longest post EVER.. so stick with me..and if you make it to the end, well then you're a rockstar:)

I've breast fed four different babies in the last four years and all four experiences have been totally different.  

well, except for four simple things::

1.  they all got formula (at some point)

2.  they are all healthy + happy

3.  I felt attached to that stupid pump 24/7.

4.  I ate around the clock.

breastfeeding is HARD WORK.

with the twins I felt like a slave to that pump.  I was working 40-50 hours a week after going back when the twins were just 9 weeks old. I busted my tail to give them all of me when I wasn't present to do so.  I did supplement with formula when they were just a few weeks old because of their size and while waiting for my milk to come in, Jolie more so than Parker. I supplemented with a few ounces of fortified breastmilk after she would nurse until she was about 6 weeks old.

I breast fed Parker and Jolie for 13 months.. by the end of it I was pumping 40 ounces/day while I was at work and then nursing them as much as I could when I was home.  I even lugged my pump to Mexico  when they were 8 months old to keep up with those two while I was away. 

finally at 13 months Parker self weaned after a weekend of pure agony for the both of us- she was DONE with me and not interested in the boob any more letting me know it by screaming in my face for a half hour every time I attempted to feed her.  since I was producing enough for both of the girls to nurse on one side and be satisfied, I went ahead and weaned Jolie as well. nursing and then pumping the other side after Jolie ate brought back nightmares of when the twins were tiny and pumping 8 times a day to build up my supply for the twins.. wasn't going to do that again!

with Baker, life was a little less stressful in regards to work.. less hours + much less stress, but I had two toddlers running around and pumping wasn't something I was able to keep up with very well because they seemed to run like banshees around the house every time I pulled out the pump.  she and I had an amazing 10 months together before she started to really cut teeth and had trouble finding a good latch because her gums we so inflamed.  she would nurse for just 10-15 minutes and my supply tanked.  around that time Jordan and I were headed to Mexico (again) so I weaned her right before we left.  I had enough milk stored up for her to get through to 12 months, supplementing with about 8-10 ounces of formula/day but mixing it in with my stored breastmilk.  

..which brings me to Brady.  I have fallen in love with breastfeeding all over again. big B and I are still in the honeymoon stages and since going back to work I've been able to keep up my supply pretty well.  working in a (baby-friendly) hospital my boss is a huge advocate for me to be able to pump when I need to and as often as I want.  some days are better than others as far as my confidence in providing for Brady goes.  I posted this picture on IG and got a LOAD of support from amazing women and mothers just like me.  same struggles, similar stories.. all walking the same breastfeeding road as me. while I haven't had to supplement with Brady (yet) that day might still come as it did with the girls. he is growing like a weed and already eating more from a bottle than his sisters did at 12 months! so you can imagine my concern on the days that I exclusively breastfeed him like.. are you getting enough??  

eat with balance- the basics for maintenance

occasionally, your calorie or fluid intake can affect milk production.  excessive dieting can reduce milk supply, but sensible dieting is generally not a problem.  I have read that it’s best not to do anything consciously to lose weight until after the second month. this gives your body enough time to successfully establish a healthy milk supply that is less likely to be adversely affected if your caloric intake is restricted. 

breast feeding a singleton baby you need an additional 300-500 calories/day.  

there are no foods that you should avoid simply because you are breastfeeding. it is generally recommended that a nursing mother eat whatever she likes, whenever she likes, in the amounts that she likes and continue to do this unless baby has an obvious reaction to a particular food. when Brady was struggling with reflux in his first few weeks I suggested to cut out milk/dairy from my diet and our pediatrician recommended that I don't simply because if he does have a milk allergy getting the antibodies built up in my milk would allow him to have a lesser chance in maintaining that lactose issue. 

disclaimer:: 

of course, whatever your pediatrician tells you/recommends for you to do.. I would absolutely follow that. 

::boosting my supply::

when I feel like Ive had a dip in my supply I know its time to increase my water intake, decrease my caffeine intake and change the types of food I'm eating.  it is recommended that you do not restrict your food intake below 1500 calories/day.  I'm burning about 2200 calories/day on the days I work out (according to my Fitbit app).  which means I aim for 1800-2000 calories/day to maintain my current weight and keep up with my milk supply.

::my workouts::

I go to bootcamp 3-4 days/week for 60 minutes.  check out my workouts HERE! 

you can check to see if there is a camp gladiator location near you HERE.

I have been loving the group exercise scene and have been working out with CG for a little over a year.

when boosting my calories I try to snack on healthy fats + protein sources from dairy and vegetables/grains. I usually reach for hard boiled eggs, hummus, and peanut butter for something quick and easily accessible!  I LOVE those mini cups of guacamole, hummus, and peanut butter!  its easy to throw one of those in the diaper bag with some crackers or an apple.  I also strive to keep myself hydrated with at least 120 ounces of water/day and some days its easy to do so, and then others is a struggle because I would rather down a Diet Coke at lunch or guzzle more coffee than one should ever consider.  I don't actually drink those things for energy, although these days they are totally appreciated, but more because 1. I am obsessed with carbonation.    I even craved that burn down my throat while I was pregnant.  and 2. I actually really love the taste of coffee.  the darker the better.  my best measure for the amount of water I'm taking in is how many times I'm filling my water bottle every day. I carry around a 40 ounce bottle (this one, in case you're curious!) and try and fill it at least 3-4 times throughout the day.

dietitians recommend women that are attempting to really boost their supply and produce a high fat milk thats healthiest for their baby should consume whole fats themselves.  adding in at least 3 cups of whole milk, whole milk yogurt, and full fat cheese every day will dramatically help in your milk production! you'll also need to make sure you are eating at least 12 ounces of protein and include about 8 ounces of whole grains every day.  

::a typical day of food::

5AM: (pre-workout) 100 calorie granola bar 

6:30AM: 2 slices whole grain toast with 3-4 tablespoons natural peanut butter + 1/2 banana, sliced

OR

1/2 cup rolled oats cooked in 1/2 cup skim milk, 2-3 tablespoons peanut butter

730AM: venti 1/2 caf skinny caramel macchiato 

9AM: SNACK (work out): 2 hard boiled eggs + pepper

10:30AM: SNACK (non workout): skinny pop rice cakes + 2 string cheese sticks

12PM: Starbucks reduced fat turkey bacon sandwich + 2% greek yogurt

OR

organic chicken + quinoa + kale bowl (I buy THIS at Costco) + 3 tablespoons hummus or guacamole 

OR

1/4 c. black bean hummus on double protein english muffin (I buy these!) + boar's head honey maple turkey

OR

grilled turkey + cheese sandwich and tomato soup (I buy this kind!)

2:30-3PM: 2% greek yogurt OR peanut butter + banana toast (same as 6:30AM breakfast above)

decaf iced coffee w skim milk

7:30PM-8PM: grilled chicken + salad OR grilled chicken/steak/salmon, roasted vegetables, mashed potatoes 

OR

cereal (<- ha!)

10PM (occasionally): 2% greek yogurt ( I love 2% FAGE) or bowl of Cheerios 

side note:: 

right now we don't usually eat with the kiddos.  I am an advocate to eat as a family, and we are getting there!  we got into the groove with Parker and Jolie and then eventually with Baker, but still getting the hang of all four of them now.  Baker is out of a highchair and sitting at a booster seat at the table with her sisters, so once Brady gets to the point of sitting in a highchair in the next few months we will be eating as a family again.  right now Jordan and I like to eat together after the kids go down for bed, and even though it seems like its super late to eat a meal, this is worth it for the down time we need to have a conversation:)

I plan to update our family meal plans and share with you all SOON, but for now check out these weekly toddler menu plans and this MEGA list of toddler snack ideas!  I used to write and share those meal plans every single week!  I really need to get back in that habit of sharing those.  it kept me accountable, too!

::making time for the pump::

my supply is also affected by something as simple as adding in a couple of pumping sessions every day.   usually I pump right after I feed Brady for the first time in the morning and then right before I go to bed at night.  usually I will pump about 6 to 8 ounces in the morning and 4-6 ounces before bed.    my supply always seems to be lower in the evening/night and I've read that it 'peaks' about 2 am in the morning- which is why that first pump always produces the most I get throughout the entire day.  I will occasionally get more than the 4-6 ounces in the evening because I've been giving Brady a bottle before bed to make sure he gets a full belly before he goes to sleep for the night.  anything to get him to sleep longer! usually the moment I stick him on the boob before bedtime he passes out and the bottle forces him to stay awake to finish because the flow is much easier.  speaking of bottles.. we are loving the como tomo bottles.  we were introduced to them when Baker was a wee babe and have been using them with Brady and he's doing great!  I think the key to transitioning from bottle to breast with ease is to breastfeed as often as you are able! if you are home/around your baby nurse nurse nurse!  it is also common for the baby to start waking more often at night again after the mother goes back to work (ALL of my kids have done this!) just to cluster feed and be close to mama.. best piece of advice is to let them nurse! don't cut it short at all and allow that bond to remain if you plan to breastfeed long term.

WHEW!  I think that covers the best of it!  you guys are amazing with all your awesome questions. do you have your own tips and tricks for breastfeeding and keeping up your supply?? 

share away!!

photography by b faith photography

leggings + nursing tank c/o

off the shoulder tee

zebra bib c/o

striped romper

food facts from Texas FNCE 2016

its the time of year again for all things food and nutrition in my world.  I mean, it usually works out to be about 65% of my day between work and home when I feed my family- but when the Texas Food and Nutrition Conference and Expo rolls around I'll fully submerged in it.  just what my nutrition slash foodie heart + mind and soul live for.  this year the theme was all about health and lifestyle and what food has to do with it.  I always walk out of those three days with a notebook full of scribbles and so much to reflect on.. and with full desire to change the universe one french fry at a time.  this year was close to home (driving distance), so I got to come home to my babes every night - which I appreciated.  I caught up with old RD friends that I see about once a year at this conference, made some new ones and learned a thing or two about whats new in the nutrition world. 

FOOD: A Prescription for Health and Wellness

rumor has it that GMOs cause cancer, autism, allergies, gluten intolerance, or other illnesses and conditions in humans and animals (remember MAD COW?).  all of these 'rumors' are absolutely false. biotechnology in plant agriculture has come to mean the process of intentionally making a copy of a gene for a desired trait from one plant or organism and using it in another plant. the result is a GMO (genetically modified organism).  the truth is that every fruit, vegetable, and grain that is commercially available- including organic - has been altered by human hands.  as of 2014 ,GMO's are grown/imported/used in 70 countries. there are currently nine GMO seeds in the US: alfalfa, canola, corn (field and sweet), cotton, papaya, potatoes, soybeans, squash, and sugar beets... apples have recently been approved and are coming to the market soon! (learn more about GMO's here)

cancer + obesity. American Institute of Cancer Research (AICR) estimates that

130,300 U.S. cancer cases every year are related to excess body fat- most commonly endometrial, cervical, ovarian, stomach, lung, and kidney cancers.  if you have diabetes you are at a 23% increased risk in developing breast cancer.

food photography.  a food blogger typically spends up to 6 hours on prepping, styling, shooting, and blogging one single recipe.  toothpicks, cotton swabs, towels, straws, tape, scissors, spray bottle, and tweezers are all good items to have on hand for styling food.  tiny bowls and plates so less food can fill up the space.. and odd numbers are preferred (such as three lemons or 5 meatballs).

dietary fiber + health.  the recommendation for fiber intake is 38 grams/day for men and 25 grams/day for women.  most people only get about 10 grams/day.  in 1985 'wood pulp' was listed in the ingredients list in the first 'high fiber bread'. today you would find the word cellulose.

wood pulp IS cellulose.

fiber is fiber, eh?

school lunch program.  there are over 30 million children that utilize the school lunch and school breakfast programs.  colorful salad bars, with fruit and vegetable items offered from A to Z (apples to zucchini) have been successful in elementary schools.  not every school district utilizes these resources in creating healthy balanced meals for their students.

2015 dietary guidelines. the dietary guiltiness play a HUGE role in shaping the structure of many different government food programs (school lunch, WIC) not just providing recommendations on how we should eat and be active. 

five key messages:

follow a healthy + consistent eating pattern across your lifespan // all food and beverage choices matter.  choosing a healthy balanced diet most of the time will help to manage weight and prevent chronic disease.

focus on variety, nutrient density, and amount // to meet nutrient needs within calorie limits, choose a variety of nutrient dense foods across the foods groups and within recommended amounts.

Limit calories from added sugars, saturated fats, and reduce sodium intake // 13-17% of our calories come from added sugars. 39% of those calories comes from sugar sweetened beverages- in children ages 1-18 years. nearly 100% of children, ages 1-8, exceed the recommended amount for solid fat and added sugar.

shift to healthier food and beverage choices // drink whole milk?  try 2% or 1%.  always eating out of a can?  opt for fresh (vegetables).  very small changes make the most impact.

support a healthy eating pattern for all // everyone has a role in creating healthy eating patterns in various settings nationwide; including home, school, work, and your community.

NEW food label proposal includes: bold and enlarged serving size + calories per serving, updated daily values , and differentiates between natural sugar and added sugar. 

culinary intervention for certain chronic disease and illness can be significantly improved and/or prevented through food alone.  studies have been shown and conducted in the use of an anti-inflammatory diet against such disease as breast cancer and has shown real benefits.

A Dietitian's Pregnancy Food Journal

If bare bellies bother you.. well, too late:)  

But really, can you see her little bootie (hint: she's hanging out to the left of my belly button)?  She is notorious for making herself known these days and loves to stick her little body parts out for all to see/feel.  She's got her work cut out for her when she arrives this summer.

After my OB appointment last week, I decided to start journalling my food intake/meal times.  I preach up and down the benefits of journalling for weight loss + maintenance - but never thought about it doing good in healthy weight gain in pregnancy, just to simply make sure you are taking in enough for both you and the baby. 

One thing I realized is that I have been eating a lot of the same foods.  Mainly because whatever it is is easy, convenient, and thats what sounds the best to my belly at the moment. 

Something that has been on the forefront of my mind has been every sammie variety known to man,  and therefore I've been eating a TON of Subway.  Traveling for work these last several weeks and eating out - I mostly stopped in for a footlong on my way to the hotel to chow down on while lounging in the king size bed all to myself.  

Since being home.. I have been able to control what I'm eating much easier, allowing me to get in some solid wholesome meals and snacks. 

No better place to start than breakfast, right?

B R E A K F A S T

Oatmeal + Ground Flax + Peanut Butter

my go to breakfast about 4 of the 7 days a week.  Other times I'm eating yogurt + fruit or almond butter toast + banana.  The toast in the morning has been giving me heartburn, so that has been more for something I eat in the afternoon (snack). 

I usually have 1 or 2 cups of decaf coffee and 3 tablespoons of creamer in each cup + 18-20 ounces of water 

 L U N C H

Lunch is boring.. really.boring.

I am good for either one of three things:

 1.) a sandwich (duh) 

2.) leftovers (if they haven't completely grossed me out)

3.) the veggie/protein bowl (pictured)

4 ounces deli rotisserie chicken (heated in the microwave) + Mediterranean Quinoa + Steamed Broccoli + 1/4 cup (pasteurized) feta cheese

I found these single serve packs of quinoa blends by Archer Farms at Target and they have changed my life!  The Mediterranean and the Moroccan are my favorites.

I drink about 28 ounce of water + 1 Diet Coke at lunch

I think about this Diet Coke all day.. it is like my special treat!  

No harm to me or my babe for drinking a good ol' DC.  

 Occasionally I'll head out for lunch with a handful of my co-workers- so nice to get out of the office here and there!

Chipotle Bowl (barbacoa, double meat + pinot beans + fajita veggies + salsa + sour cream + guacamole + lettuce + cheese)

I skip out on the rice because rice and pasta make me SO full these days. 

 S N A C K S 

Snacks are pretty habitual for this dietitian. 

Greek Yogurt. Fruit. Greek Yogurt. Luna Bar. Greek Yogurt. Cereal..

water.water.water.  

See a pattern?  One thing I do focus on (and this is general nutrition, but also beneficial for my fellow PCOS'ers) is always always always pairing a protein + carb.  Carbohydrates are our body's number one fuel source for energy, so it gets used up really quickly (mostly by our brain) and we end up feeling hungry sooner than we should.  Eat an apple by itself and I'm hungry in a half hour. Add in some nut butter or cheese and that snack carries me over much further to my next meal time.  

Why?

Protein slows digestion and keeps that food fueling your body rather than the quick intake of glucose (carbohydrate) acts on its own.

Your biochemistry lesson for the day:)

One of my favorite 'treats' (aside from the Diet Coke, ya'll) is reduced fat chocolate milk

High protein, low sugar, low saturated fat - and oh-so delicious!

 Steel City Pops sets out on their Pop Trail every Wednesday.. so when your place of work is on the Trail and among this week's flavor options is Blood Orange, you play your part and pick up two.

the honeycrisp - pregnancy talk at its finest.

Add an ounce or two of swiss cheese and call it a snack.

 Becoming one of my favorite things to eat after I come home from work in the afternoons:

whole grain toast + peanut butter + 1/2 banana + berries

 D I N N E R 

Dinner is whatever we make of it.  After many weeks of this pregnancy passing by with 'wasted' ingredients in the fridge because I didn't have the energy to cook, we decided that me planning just one or two meals a week was the smart way to go (hence my lack of weekly meal plan posts)

I love using my crock pot, throwing together a yummy casserole or grilling chicken to go on top of a great big salad.

A couple dinner meals from this last week:

Mexican Chicken Casserole + 1/2 avocado + 1 tablespoon nonfat Greek yogurt

 toasted naan flatbread + chopped kale + chopped romaine + grilled chicken +  bbq ranch dressing

(dressing: lowfat ranch dressing, bbq sauce, apple cider vinegar)

More of our (healthy) family dinner ideas HERE

So, there we have it.  My eating habits are relatively close to the same everyday - but I don't count calories or protein the way I did while pregnant with Parker and Jolie. 

In general, pregnant (with a singleton) women need between 2,200 calories and 2,900 calories a day. A gradual increase of calories as the baby grows is the best bet to remain healthy for mom and baby.  The first trimester does not require any extra calories.  During the second trimester an additional 340 calories a day are recommended.  For the  third trimester the recommendation is 450 calories more a day than when you are not pregnant.

WATER: I have a 20 ounce water bottle that I fill multiple times a day - counted three times between breakfast and lunch and three times during the afternoon.  I usually stop drinking after dinner in fear that I'll be awake way too many times during the night for trips to the potty.  I completely relate my relatively heavy water intake to any lack of swelling.

I hope this was helpful!  Feel free to email or comment with any questions you might have:)

10 Things I Learned at 2015 Texas Academy FNCE

I have spent the last week with about a thousand Texas dietitians for the 2015 Texas Academy Food and Nutrition Conference & Expo.  I am thankful and lucky to be part of such a profession that I am truly passionate about - and that there is so much to learn.  The continuing education piece to my yearly registration dues as a dietitian is legit- the nutrition field is constantly changing.  For example.. coffee was boosting my metabolism on Tuesday, but by Friday morning they say it is bad, bad, bad.  Kind of like the weather in Texas.  You don't like it at the moment.. just wait.  It will make a shift.  The difference is, making sure these nutrition tips and tricks you are learning about are from credible sources:)  
>>end soapbox<<  

The opportunities at FNCE are endless.  The mornings are early with sponsored breakfasts and go late with dinners and receptions.  The daytime hours are filled with informative educational sessions, and a couple tours through the expo hall, not to mention the networking with fellow dietitians ranging in all types of field interest.

So, with my bags packed, me and this belly made the short trip to Houston for a week long stay of learning about the latest news on nutrition and human health and then wandered the expo sampling the newest food products to hit supermarkets - my favorite part, don't you know.  Lots of gluten free items from Whole Note Foods, and around the corner was Mission Tortillas handing out packages of corn-whole wheat blend tortillas and offering out samples of goat cheese and spinach quesadillas (get in my belly).  The Texas Beef Council was a sponsor (dietitians eat beef!) and I went back for a second sample of the homemade zesty lentil gazpacho.

This week was nutrition-rich as far a knowledge goes- I wish I could have sat in on every single session..and my notebook is full.  Instead of sorting through every single bullet point I jotted down throughout this last week, I figured I would share of few pictures and hit the highlights that really struck my dietitian heat strings.

1. Food Service Dietitians and nutritionists are basically the equivalent to rockstar status when it comes to feeding our kids - both in and outside of their school walls.  The amount of effort and thought that goes into these healthful meals nearly knocked me to my knees.  Getting to hear Dayle Hayes, MS, RD speak at the opening session made me want to get more involved with the school lunch programs in my area.

2. Cooked and served meals are amazing on days 1-3. 

On day four I wanted to make my own food again.

3.  After a serious discussion with my sweet friend, Amy Goodson (dietitian for the Dallas Cowboys, Texas Rangers, USA Track & Field.. and a plethora of other amazing things..) we both decided that a breastfeeding mother's nutrition strongly resembles that of a female athlete. 

4. Artificial sweeteners have been rigorously studied and tested for safety (and is probably the most common question I get asked about..)These studies have corroborated the safety of these products, and to suffer ill health effects you would need to consume quite a bit more than you are likely to. How much was what we were all asking - even me and the several pregnant women sitting in the vicinity: A 150-pound woman would have to consume 20 diet sodas per day, every day for the rest of her life.. OR consume 100 Equal packets. 

Sweet Tea, anyone?

5. The Top Five Sustainable Food Habits:

1.) Following a plant-based diet,

2.) Eating more organic foods (less fertilizers and pesticides means lower impact on the environment),

3.) Eat locally (reducing the number of miles that food has to travel before arriving to your dinner plate)

4.) Learning to eat with the seasons means choosing foods that were not grown in artificial conditions (like a greenhouse).  Eating in-season produce are better because they require fewer resources and less energy to produce.

5.) Reduce waste - 36 millions tons of food was wasted in 2012.

6. Food Allergies are NOT as common as one would imagine.  Up to 28% of the population perceive they have a food allergy and seek out self-treatment.. while just about 4% of the population have a true food allergy. 

7. Food Addiction is real.  It is seen in very young children and into adulthood.

8. A sugar crash after eating a high glycemic food triggers the same 'craving' desire in the brain as it would in individuals that maintain a drug addiction. 

Walking in heels for 5 days straight did a number on my feet.

9. 40% of the population is on a nutritional supplement.. 

95% of those people found their nutritional information for taking those supplements on the internet.

(Side note.. there was a Marble Slab Creamery within walking distance from the hotel.  I may or may not have enjoyed it twice last week.)

   

10. Being a supermarket RD is still my one TRUE dream and desire in this profession.  The ladies at HEB proved that for me this week.

WE EAT | Chicken + Bacon Alfredo Pizza (with Greek Yogurt)

Whats your favorite go-to easy meal? I remember asking this question of my social media mamas and the amount of answers were overwhelming, and SO good!  Legit quality meals to serve my family.  I cooked off that list for months:) 

For us, it usually consists of something I can make ahead of time (say the night or a few days before) so that I can pop it in the oven when I get home from work or a busy day of errands with my girls, and dinner is made.  The crock pot is another favorite.  I don't have to worry with it hardly at all. 

Love those kinds of meals, right? 

Chicken + Wild Rice Casserole OR Mexican Chicken Casserole OR Caprese Mac + Cheese

Crock Pot BBQ Chicken Stuffed Sweet Potatoes OR Crock Pot Quinoa Chili (love!)

I've shared our pizza making experience before- and honestly we spend a lot of time in the kitchen together as a family when we make pizza (of any kind!) because it is just so darn easy to do!  How versatile can you make your pizza?  The options are pretty much endless for toppings, sauces, and dough.  Today, I bring you our latest and most favorite version of family dinner:

Chicken + Bacon Alfredo Pizza

Did I mention that the Alfredo is made with Greek yogurt? Yea.  It is. 

Even though I am guilty of the simplicity of a jarred sauce, this one was fun to work on and spin to the healthier side.

Chicken + Bacon Alfredo Pizza

adapted from ifoodreal (sauce)

pizza

Cooking spray

Whole wheat pizza dough**

1-2 cups shredded, cooked turkey or chicken breast

3-4 center cut bacon slices, cooked and chopped

1/2 cup shredded part skim mozzarella

1/2 cup shredded Fontina cheese

greek yogurt sauce

2 large garlic cloves

1 tablespoon olive oil

3/4 cup fat-free, low sodium chicken stock

2 teaspoons cornstarch

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/8 teaspoon ground nutmeg 

1/2 cup grated Parmesan cheese

3/4 cup 0% plain Greek yogurt (I use Chobani)

 --

Preheat a large skillet on medium heat and add olive oil. Add garlic and sauté for a minute or two or until fragrant, stirring frequently. Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a few minutes until sauce has thickened a bit. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine. Set aside and allow to cool slightly.

Preheat your oven to 450 degrees.  Spray a pizza round or a rimmed baking sheet with cooking spray.  Roll the whole wheat dough (homemade or store bought) onto your prepared baking surface.  Bake at 450 degrees for 8-10 minutes.  Remove from the oven.

Spread prepared alfredo sauce evenly over the crust.  Layer chicken, bacon, and finally the cheese.

Place pizza into the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is melted.

**For the dough, you can either go store bought or homemade. For this particular recipe, I used store bought, but I usually have Cooking Light's recipe for Whole Wheat Pizza Dough on hand for use - it is fantastic (and really easy)! The recipe is enough for two (12 inch) pizzas, so I always have a ball in my freezer waiting to be used.

To freeze, follow directions of the recipe for kneading the dough and then shape it into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To thaw: Place dough balls overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
I had some time earlier in the day, so I made the Alfredo sauce during nap-time, and stored it covered in the fridge until we were ready to use it for our pizza making that evening.  Whatever it takes to make my evenings as easy as possible.. that doesn't involve a drive thru or a deliver dude.
For toppings, we kept it simple: chicken, bacon, & cheese.
You can easily grab a rotisserie chicken from your grocery and pull the breast meat (skin removed) and chop into bite-sized pieces. We actually had some grilled chicken left over from the day before when we enjoyed it up on top of a salad for dinner.   

 Time to prep, girls!  Jordan is always volunteered for his muscles and big ol' hands to do the dough spreading on the pan.

 Parker and Jolie absolutely love to help make pizza.  The moment I mention helping me make dinner, the are directed to beeline to the kitchen, pulling chairs to stand high enough to assist.

 They are actually really patient with me.. and take turns well.
They know the drill.  I'm a mama with just two hands so they have me outnumbered, and we go over the 'rules' of helping me cook more than once in the duration.
 I'm still trying to figure out how I can grow another arm or two.. hoping to have this done before bebe girl number three comes along.
Jolie's turn with the alfredo sauce..

 ..and then Parker's.

 And now time for the toppings!  The best part.. and delicious for pre-dinner snacking.
Us girls agree.

MOST of the time, we get through dinner making without a fuss - but in true toddler fashion, we had a meltdown during the pizza topping process.
Parker was determined with the cheese, and it wasn't time yet.
Funny a concept that I, as an adult, can easily grasp.  Toddlers- not so much.

 Finally.  The cheese.

 Dinner was a success!  We cleaned our plates, and I didn't get a single picture of any one eating it - too busy and too hungry, I suppose.  When we put it on their plate, they questioned it a bit (they aren't super familiar with bacon..) but, reminding them that they helped mama make this pizza got them very excited to eat it.  And also very proud that we loved it so much.
They ate the cheese first, toppings next, and then the alfredo soaked bread last.
Typical.

Whats your go-to family dinner? 

Want more pizza? Check out one of our favs: 

BBQ White Cheddar Chicken Pizza 

Wondering where to start in getting your kiddos in the kitchen?

Check out my blog post HERE about including your babes:)

WE EAT | Artichoke & Spinach Strata

I often find inspiration for recipes and meals that I put on my table for my family in a variety of places.  A favorite and most commonly I use Pinterest (duh), but I also absolutely love magazine mail days. Cooking Light is easily my favorite magazine, ever.  I have been reading and cooking out of it for 10 years or more, and you better believe that I have 10 years worth of magazines, perfectly doggie-eared and filed away for safe keeping when I might need it.  Sure I can easily search for what I need, thanks to the internet, but for some reason I can't bring myself to toss, recycle, or sell any of them. 

When this month's magazine came in the mail, I went straight to flipping the pages after one of the magazine's cover features (practically) screamed at me.

 Easy Weeknight Solutions: One Dish Dinners.

Totally read my pregnant mind.

Plus, it was easily made ahead earlier in the day (I bet it would even be fine to sit over night) 

Plus, plus, I could eat it the next day for leftovers.

Artichoke & Spinach Strata with Chicken

adapted from Cooking Light

1 (10 ounce) package of frozen spinach

3 green onions, chopped (white and light green parts only)

1 (14.5 ounce) can artichoke hearts, drained, rinsed, and chopped

1- 1 1/2 cups shredded chicken breast**

8 ounces whole wheat sourdough bread, cubed (about 5 cups)

4 ounces Monterrey Jack cheese, shredded (about 1 cup)

Cooking Spray

1/4 cup grated Parmesan cheese

1 3/4 cups skim milk

2 teaspoons Dijon mustard (I used Grey Poupon)

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

4 large eggs 

--

Preheat oven to 375°.  Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry (I make Jordan do this!  He is so much stronger than me and can really get all the water out).  Combine spinach and next 5 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

Combine milk, Dijon, pepper, salt, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38-45 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

**For the shredded chicken breast: I have often used then breast meat (without skin) of a store bought rotisserie chicken, but usually I throw a couple breasts in my crock pot with 1 cup of water or chicken broth, salt & pepper and cook on LOW for 6 hours.  It shreds up perfectly!

Casseroles have been a really easy fix to our dinner ruts and my lack of (pregnancy-blamed) motivation for cooking these last couple months.  This was something really different to serve at our dinner table - and we all really enjoyed it!  Jordan decided, after hearing what I was making that morning, that he wanted me to put some kind of meat in it.. so, chicken breast it is! I tweaked and changed this recipe based on the ingredients that I already had on hand and what I could find.  I went to two different stores in attempt to find the frozen artichokes, and I couldn't find them, so I subbed those for the regular (and more common) canned option.  I have used them before in cooking, but it wasn't going to happen for this recipe.

Snap peas closely resemble edemame (the way to this child's heart), so she spent the entire dinner, in between bites, attempting to remove the peas from the pod.  We tried over and over to tell her just to eat the entire thing, but sweet girl was so confused because we tell her over and over NOT to eat the edemame pod.  

Owell. 

 Casseroles are probably a favorite for these two as well.

 Air-Fives all around the table for taking that first bite.  

bibs c/o snap bibs

forks c/o nuby

plates // target

 Dinner isn't always so successful in this house. When I get get them to take 3-5 bites of a new food, I call that a win for dinner.  I wouldn't say that these two are overly picky, they just don't have a love, desire, or dire need for food in general. 

But a clean toddler plate means that this will be on our menu rotation again in the future!