This is a paid post on behalf of California Figs. All opinions are my own.
This year, I’m hosting Thanksgiving. And by hosting I mean that my entire immediate family will be in my house for multiple days, since none of them live locally.
I cooked all the time pre-children. Every weekend, I’d make a batch of soup and divide it into individual servings for lunches I could take to work. And almost every night, I’d make a home-cooked meal to enjoy with my husband.
But now? Ha. Ha ha ha.
I am all about taking shortcuts in the kitchen. Give me pre-chopped vegetables, one-pot meals and simple side dishes, please. I used to love puttering about and exploring new recipes, but now that I’m a parent, I just don’t have time.
One of my favorite easy and healthy meals is baked salmon with roasted vegetables.
Today I’m sharing an amazing story from Melissa! As if working full-time after having a baby isn’t hard enough…as if pumping isn’t exhausting…as if dealing with your baby’s foods sensitivities and eliminating foods from your own diet so you can continue to nurse isn’t extremely frustrating…
Cutting out dairy is tough and going soy-free is even harder.
When my pediatrician first suggested I cut dairy out of my diet to see if it helped my infant’s gastrointestinal issues, I had a major deer-in-the-headlights moment. What should I cook?? It didn’t help that at the time we had just relocated to temporary housing and I didn’t have my full kitchen,
Sheet pan meals are a great time saver, but if I’m being honest, I don’t love them quite as much as freezer meals.
They’re fast and easy, for sure, but in my experience they still involve more prep (chopping, seasoning) and clean-up compared to a freezer meal for which I’ve already done the bulk of the work (lasagna = pop it in the oven and done).
Diana K. Rice, RD
The Baby Steps Dietitian
Hi, I'm Diana. Registered dietitian and mom to a toddler and a newborn.
Family nutrition is my passion but balancing good health on top of the chaos new parenthood brings is tough stuff!