Exercise Power Hour!

The weather around here has been whack. It warmed up about a month ago, and then the temperatures decided to plummet back into the 30's like a big fat April Fools trick. It's almost Easter and I fear my grass shall never been green again.

So even though it's been stupid cold (sorry, my New England friends, but seriously, people live in the South to be able to enjoy spring temperatures when it's actually spring, which it is now, so I have no idea what's going on) - but, we've been going outside anyway. Every day after the boys wake up from their afternoon nap, sometime in the 4 o'clock hour, we high tail it outside and move our bodies. I've started calling this exercise power hour, because even though it's not exactly enjoyable temperatures (and my flowers haven't bloomed so there's no yard decor going on), it's still so important to move and play and get some fresh air. For their sanity and mine - cabin fever has gotten real around here these last few weeks and we all need the sunshine, even if it is still bathed in winter's chilly breath.

I decided to start giving Everett some exercise pointers. I taught him how to do squats, lunges, push ups and planks. And since he loves to run, we sprint in between these sets and really get our blood pumping. And it's been SO much fun! Daxton just toddles around and watches us, but I actually picked him up the other day and squatted with him for extra weight and GOOD LORD. I could only do 3. That kid is hoss.

My activewear was sent to me by Yandy.com and I chatted about the line over on 5 Minutes for Mom. Check out the post I wrote about why moms should never apologize for living in their activewear! Because for real you guys. It's my mom uniform.

Happy Friday to you, friends! xx

Soccer Mom with a Sweet Tooth.

This post is sponsored by Taste Nirvana and all opinions are my own.

Is it so bad that on this particular day, I raced my son and didn't let him win?

He's wasn't thrilled about it either. I think he expects adults to let him win at things like racing, but I don't want to coddle him in that way because you guys, he's actually really fast. And I want him to learn how to be a good loser because I know he will win at things in life, too. And it's all about handling victories and losses with equal grace, right?

Or maybe I just get crazy satisfaction out of beating a 3-year old at a sprinting competition. The world will never know...!

In all seriousness, I really do my best to keep my kids in the healthy eating zone, and as their appetites grow, I'm continuously searching for ideas and ways to nourish them without throwing processed snacks and sugary drinks their way. I've been an avid coconut water drinker for years now, but my kids have never quite gravitated toward the taste. In the past I've hidden that herbal taste in smoothies, especially for Everett, because I want him to experience all the incredible benefits of coconut water, like the mega-hydration, electrolytes and potassium.

Little Tip - As someone who has dealt with dehydration migraines in the past, I've learned that coconut water is my go-to drink if I'm planning to be in the sun or exercising intensely. My favorite beach trip beverage is coconut water on ice with a whole sliced, squeezed lemon. Yummmm.

Since giving Taste Nirvana a try, I am thrilled and so pleased that my kids will actually drink this, too! Taste Nirvana is unique because it is actually made in Thailand from the Nom Ham coconuts (which literally translates to "fragrant water coconuts"), which produces a much sweeter water without the use of added sugars. Which makes my sweet tooth a happy tooth. These coconuts are harvested at their peak, when the water and meat composition are perfectly balanced, and then bottled within hours on the same day of harvest. The pure, flowery-honey taste is so different from conventional coconut waters, and I appreciate how sweet and fresh it is without tasting overly earthy.

Our family  has been drinking Taste Nirvana lately on and off the soccer field, because it's so great to consume when you need to boost your electrolytes, potassium and hydration, making it the perfect sports drink (straight from the earth!) I will be keeping these in my soccer bag all season long so that my son can boost his energy and quench his thirst without compromising nutrients or taste. I'm used to regular coconut water (because I like to add lemon to it!), but Taste Nirvana has some pretty rad additions to their water - you can drink it with aloe, with coconut meat and even with passionfruit seeds! It's making me feel real exotic... and also like I'm maybe missing out on a much-needed trip to Thailand :)

We do a lot of "cheers!" with our drinks, and sweet Daxton is beginning to catch on to our little practice... he basically wants to do whatever he sees his big brother doing! I have a feeling soccer is just around the corner for him. Along with some sprinting sessions with mama. Not gonna lie, I'm thinking this kid will be able to beat me soon.

I'd love to hear from you about how you and your your family stay hydrated during the warmer seasons of the year, especially with exercise, sports and so much time in the sun! Stay tuned for more about this coconut water find - I'm excited to share more about the ways our family is weaving this beverage into our everyday life! And if you're interested in snagging some for yourself, you can shop Taste Nirvana here. Happy hydrating, friends! xx

Sweet Potato Breakfast Hash.

When I started doing Whole30 this time around, I asked on my Instagram for recipe recommendations. Thankfully, several people commented in that they love sweet potato/egg combinations, but I never really found any previously that I liked. I'm so glad I kept trying because thanks to you all, I finally landed on a breakfast hash that I LOVE. Stevie and I actually ate this for breakfast, lunch and dinner one day - that's how much we loved it (and also, we wanted to use up all our produce). But the combination of these flavors is seriously TO DIE FOR delicious - it tastes like something that you would order at a restaurant for a fancy brunch out. Seriously. Eat and enjoy! Plus, it's just a fringe benefit that this meal is completely Whole30-compliant! #winning

Ingredients:
- 1 yellowing plantain, sliced on a diagonal like a banana
- 1 sweet potato, peeled and shredded (I like to use a potato peeler)
- 1 link Aidell's Chicken & Apple chicken sausage, sliced (also like a banana)
- 1/2 avocado, sliced
- 4 eggs
- 1 tbsp. coconut oil (plus a little more if you need it)
- a pinch of salt and pepper

Method:
1. Heat a skillet on medium (this one is my all-time favorite because it cooks so evenly), and add coconut oil. Wait until oil is melted completely.
2. Place all the plantain slices in the hot oil and cook for 2 minutes, flipping over and then cooking for another two minutes.
3. Once each side of the plantains is slightly browned, remove from the skillet and let cool on a plate. Divide the plantains between two plates for two servings.
4. Add the diced sweet potato and keep it moving around the skillet with a spatula. Allow to cook for 2-3 minutes, until slightly wilted. Add a little extra coconut oil if you need more for your skillet.
5. Add the sliced chicken sausage. Cook for another 2-3 minutes, until heated well (I like mine to char a little bit, but you certainly don't have to let it cook that long since the meat is already pre-cooked).
6. Divide the sweet potato/chicken sausage mixture between the two plates. Top with two fried eggs and sliced avocado. Season with a pinch of salt and pepper. Bon appetit!

Notes:
- I've changed it up and added onions, spinach, baby kale, bacon and even cinnamon to this recipe - it all adds it's own flavor which is great! The options are really endless when it comes to a hash situation like this. I will say that the basic flavors of the egg, sweet potato, chicken sausage and plantain really "make" this dish - anything else that is added in just helps.
- You want to choose a yellow plantain that has begun to brown - this is when the fruit is sweetest. If you choose a green plantain, it won't be ripe enough and will make it very difficult to slice or cook with.
- You can also make this recipe with scrambled eggs instead of fried- just pour the eggs into the skillet with the sweet potato/chicken sausage mixture and allow them to cook together.

P.S. - I'm working on a Whole30 meal reference guide that will house all the Whole30-compliant meals that we have been eating. I'll be sharing that next week, so keep an eye out!

5 Ways to Get Your Child to Eat Anything!

Today I'm thrilled to have my dear friend Tricia here to share all about feeding your kiddo! As a pediatric speech pathologist (plus mother of two and a good ol' fashioned overachiever), Trish has a ton of experience educating parents on how to expand their kids' palates to eat anything. Since we are now feeding solid foods to Daxton and I am no expert in this area, I thought it would be fun to have her share a few tips with us mamas today!

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Although I'm a pediatric speech-language pathologist and parent educator, I spend most of my time at home with my two beautiful girls. Much of our day is spent preparing and enjoying food in the kitchen together. I wanted to share my tips for successfully introducing foods to your infant and helping your child form a diverse palette for all things healthy! Mealtime with small children can be enjoyable and non-stressful.

1. Start early.
Research shows that a child's palate for likes and dislikes is largely formed by 9 months, so it's best to start earlier with feeding and introduce a WIDE variety of healthy foods. Just little tastes here and there beginning around 5-6 months will increase your child's life-long willingness to consume WHATEVER YOU PUT IN FRONT OF THEM. Isn't that the goal?

2. Start with vegetables and fruits.
No one needs encouragement to like bread. That seems to be an innate desire. Vegetables and fruits are more nutritionally dense and flavorful, so they will give your child more vitamins and minerals in addition to cultivating their palate. If you begin the feeding process with more flavorful foods, then it's easier to incorporate more varied (and bland) items in later.

3. Make your food at home.
Packaged baby food is overcooked and lower in nutrition and flavor. Citric acid and lemon juice are frequently added to preserve the foods and can cause upset stomachs or increased diaper rash. Many people feel overwhelmed at the idea of making two separate meals for themselves and their baby, and my advice is EVERYONE EATS THE SAME THING! Don't make different food for your child, just blend or mash what you have cooked for yourself. Consider steamed or roasted veggies or even raw fruits or veggies blended into a smoothie. (I recommend using spices but limiting salt as you prepare dishes for you and your child. Salt is necessary for our bodies in healthful amounts, but you don't want your child needing lots of salt to enjoy a meal, so it's best to train their palate with spices but limited salt.)

4. Present a familiar food with a non-familiar food.
Trying something new is often overwhelming for little ones, so I reduce stress around the table by pairing a familiar food item with a novel food. Children often require about 10-15 introductions to a new food before they like it, so don't stop trying if things don't go well the first few times. When a child licks or takes a small bite of something, they are still increasing their familiarity with different foods and flavors.

5. Give choices.
Infants and toddlers are always wanting new ways to express their independence, and making choices affords them the opportunity to be powerful! Make a few types of vegetables and then rotate them through meals during the week by offering options between two. Young children can express their opinion through pointing, so separate the items on different plates and hold them out for your child to select. Our job as parents is to provide healthy options and allow the child to feel powerful by choosing from the wonderful foods available.

As a speech-language pathologist and parent educator, I train families to make meaningful connections with their children during routine interactions. As parents communicate and interact intentionally, their child thrives in all areas of development- language, play, social skills, positive behavior, and feeding. If you are struggling with stressful mealtimes and picky eaters, I'm happy to connect with you. Visit my website for more info!

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Many thanks for joining and sharing in this space, Tricia! You guys feel free to ask questions in the comments and make sure to give her some love on Instagram @thespicknall4!

Pork Chops & Spiced Apple Sauce (a Whole30 recipe!)

This is one of my favorite recipes from doing Whole30 last year. I am gearing up in my mind for doing another round of Whole30 (not anytime soon, in a few months) so I wanted to unearth a few of my favorite recipes that are easy and delicious and don't feel like diet food. That's what I really loved about Whole30 - everything we ate on the program was real, fresh whole foods. Lots of veggies, protein and healthy fats. This pork chop is no exception - it's super simple to cook (pork chops used to intimidate me), and the apple sauce is really easy and really makes the dish pop with flavor. Stevie asked for this one over and over when we were on Whole30, and we've continued to make it since coming off the program, too!

Ingredients:
- 1 tsp. salt
- 1 tsp. pepper
- 2 bone-in pork chops (about 1 pound total)
- 3 tbsp. oil olive
- 1 onion, sliced
- 2 apples, peeled, cored and diced
- 1/2 cup apple cider (in a pinch you can use no-sugar-added apple juice)
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1 pinch nutmeg
- 2 generous handfuls of arugula (or frisee or spinach, you can see the spinach pictured here)

Method:
1. Preheat the oven to 350 degrees.
2. Mix the salt and pepper in a small bowl and use it to season both sides of the pork chops.
3. Melt oil oil in a large skillet over medium-high heat. When the olive oil is hot, add the pork chops and sear until you see a golden-brown crust, about 2-3 minutes. Turn over and sear the other side for 2 minutes.
4. Transfer the pork chops to a baking dish and roast in the oven 10-15 minutes, depending on thickness. (If you have an internal meat thermometer, you want the temperature to reach about 140 degrees).
5. While the pork is roasting, combine the remaining 1 tbsp. olive oil and onion in the same skillet. Cook over medium heat until the onion is translucent, about 2-3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook until the apples soften, about 5 minutes.
6. Optional step - transfer the apple sauce to a food processor or blender and blend until smooth. I say this is optional because we have eaten this recipe with both smooth apple sauce and chunky, and it's delicious both ways.
7. Dress the plates with your green of choice (mine is arugula, because it's the perfect pinch of spice), and top with the pork. Dollop the applesauce on top and bon appetit!

And there you have it! It's really simple to execute this meal and it feels so hearty and wholesome. Also, a word on apple sauce - it is perhaps the most versatile food ever. I love finding new ways to serve it, bake with it and prep different dishes with it. Last month I shared about the different ways I make apple sauce, and included this wonderful spiced version. Let me know if you decide to try this recipe out and what you think of it! Happy cooking, friends!

P.S. - If anyone has done Whole30 while breastfeeding, I would love to hear from you! I'm interested in learning how to safely do the program without sacrificing my milk supply. Give me a shout in the comments with any advice or tips! Many thanks :)