A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal

What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.

We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)

Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.

Spiced Cranberry Apple Baked Oatmeal

• 4 cups regular rolled oats
• 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 6 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/3 cup lightly melted butter, coconut oil or olive oil
• 1 1/2 cups coconut milk or whole milk
• 4 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 2 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 3/4 tsp sea salt
• 2 cups chopped cranberries, fresh or frozen
• 1 apple, diced
• 1 cup walnuts (optional)

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.

Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!

Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania, Fight Back Friday, Allergy Free Wednesdays, Frugal Days, Whole Food Wednesday, Not Just A Housewife, Chef In Training

Read More

Naturally Sweetened Cranberry-Oatmeal Crumble Bars

Wow, time is flying by and it is almost time for my family to go back to Honduras. We've been so blessed during our time here, but we are ready to be back in our home & routine  :o)

There are many things l enjoy while being in the states during the late summer and early fall... catching up with family & friends, eating ripe tomatoes picked fresh out of the garden, apples coming into season, nice long conversations with my hubby while on the road, exploring new things with my kids, enjoying the amazing variety of pumpkin & squash, watching the leaves change colors and baking yummy desserts with cranberries, apples & pumpkin.

Which brings me to my Cranberry-Oatmeal Crumble Bars...

While we were on the road back in September I saw that my friend, Diana from Spain in Iowa, posted some yummy looking Oatmeal Jam Bars that are much like my crumble bars. 

Inspired by her recipe, I changed the sweetener in my crumble bars from raw sugar (rapadura/sucanat) to honey and pure maple syrup. I must say I will never use raw sugar again! I just love how the raw honey & maple syrup blended nicely with the oats, flour & fruit... bringing out the natural sweetness of the oats and complimenting the flavor of the fruit.

These crumble bars are simple & quick to make... which makes them a fantastic "last-minute" dessert for any occasion! Over the years I've made them with blueberries, rhubarb (which is actually a veggie), cherries, raspberries, blackberries, strawberries, apples, mangoes... here I am using cranberries for the first time and love it!

The vibrate red color and wonderful tangy flavors will sure be a hit at any potluck or Thanksgiving meal!

 Naturally Sweetened Cranberry-Oatmeal Crumble Bars

Crust & Crumble:

2 cups whole white wheat flour

2 cups rolled oats

3/4 cup butter and/or coconut oil, melted

1/3 cup raw honey

1/4 cup maple syrup

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp sea salt

1/2 tsp baking soda

Preheat oven to 350F and butter a 9x13 baking pan.

In a large bowl, mix together flour, oats, cinnamon, salt and baking soda. Add in the butter and/or coconut oil, honey, maple syrup & vanilla. mix together until well combined. Scoop about half or more into the prepared baking pan and press the mixture down firmly. Set aside the rest for the crumble topping.

Cranberry Filling:

4 cups cranberries, fresh or frozen

1/3 - 1/2 cup raw honey (can add more if you want it sweeter)

2 Tbsp arrowroot powder or non-gmo cornstarch

heavy pinch of sea salt

In a medium pot, pour in honey, arrowroot powder and salt. Stir until combined. Add in cranberries and turn heat on medium low. Mix together the honey and cranberries until well coated. Cook for 2-3 minutes and turn off heat. Spread cranberries over the crust and sprinkle evenly the remaining mixture over the cranberries.

Bake for 25-30 minutes. The top should be golden brown when done. Allow it to cool for 10 minutes (if you can wait that long!) and enjoy with some fresh whipped cream or ice cream.

These bars can be kept at room-temp in a sealed container for up to a week... not that they will last that long anyway! Enjoy  :o)

I would love to find a way to properly prepare the grains by soaking or using sourdough somehow. I bet using sprouted flour would work great!

Any thoughts on how to make these beautiful bars even more nutritious? What fruits would you use to make these crumble bars?

Shared at Simple Lives Thursday & Real Food Wednesday

Read More

Pregnancy Notes: Treating Group B Strep Naturally

Hello gals! Sorry that I have been absent the last several weeks, but it has been nice to put aside my computer and enjoy serious family time. We are now settled in my parents' house and awaiting the arrival of baby cuatro! I should post a picture of my belly... remind me to do that before the baby arrives!

Now... let's talk about GBS (Group B Strep).

Have you been tested positive for Group B Strep? Have you been told the dangers of GBS and scared into getting antibiotics when you really don't want them?

The whole Group B Strep business is highly controversial and confusing, but I want to put in my thoughts and hopefully help you make the best decision for you & your baby.

Please remember, as you read through this post, that I am not a doctor... just a pregnant mama sharing from personal experience of being tested positive at one time for GBS and chose the alternative route.

What Causes Group B Strep?
All of us naturally have GBS in our intestines whether we are pregnant or not. It is just a matter of keeping it under control with good gut bacteria... like everything else in the gut system. 

The problems arises when GBS multiplies (colonizes) during pregnancy to the point that it becomes a danger to your health and possibly your babies health.

One of the sure signs that you might test positive for GBS is if you had one or more yeast infections before or during pregnancy. That shows that your good gut bacteria is getting out numbered. It also means you need to take steps to "starve" out the bad bacteria, which means taking out the sugar & refined foods (Yeast & bacteria thrive on them!) as much as possible and increasing probiotic intake.

The Test

If you decide to get the test done... which doctors (and some midwives) normally do around weeks 35-37. The earlier, the better so you can take action to take care of the GBS if you are tested positive. Make sure you know when you will take the test so you are fully prepared!

If you do test positive, be prepared that your doctor (or midwife) most likely demand that you be on antibiotics while in labor. If you choose not to go that route, be ready to stand strong because they won't like it. You have rights to refuse it.

The Risks of Antibiotics
More of us know that antibiotics kill all bacteria (good & bad) in our system and will most likely do the same in your baby.

When given antibiotics for any reason during labor, the chances of your baby developing thrush (yeast infection) is greater and because the good bacteria gets killed... you will not have a defense system working in your favor to protect you from all the germs, bacteria & viruses you will be exposed to if you are having a hospital birth. Antibiotics are creating problems of "super bugs" which are highly resistant to normal antibiotics. One intervention can lead to potentially more need for intervention and take away your ability to bond with your child during the first week of life!

"It's well known that the percentage of babies who actually benefit from intrapartum antibiotics is very small.  And, increasingly, the routine use of chemoprophylaxis (antibiotics) during labor is causing problems with resistant GBS or resistant e. coli." (Source)

Steps to Prevent GBS
Here are some steps you can take to lower your chances of being tested positive (if you decide to be tested).

• Throughout your pregnancy eat lots of fermented food like yogurt, kefir and homemade sauerkraut, to name a few.
• Eat the superfoods throughout your pregnancy.
• Take your supplements, especially raw apple cider vinegar, daily.
• Avoid all antibiotics before and during pregnancy.
• Take food-based Vitamin C (New Chapter is my favorite!)
• A week or two before the test, double your probiotic intake (pills, plain yogurt, fermented foods, etc.) and rub coconut oil in and around your vaginal area every night before bed.
• Insert a raw garlic clove vaginally, every night, for a week or two before the test day. Click here for more instructions (or read below how I did it).
• Wear 100% cotton underwear.
• Shower and wash your vaginal area right before you go in for your appointment.
• If you have a say (which you should, in my opinion!), tell them to only swab the vaginal area. Some swab both the vaginal & rectal area. Which is really unnecessary because the baby is born vaginally.

If you've been tested positive, continue with the program above along with a couple extra things...

• Eat several spoonfuls of coconut oil everyday.
• Swallow a raw garlic clove coated with raw honey twice a day with food.
• Optional 1: Soak a tampon with coconut oil or olive oil and a few drops of Tea Tree essential oil, insert it in for 4 hours each day for 7 days.
• Optional 2: Rub plain yogurt or kefir in & around your vaginal area to build up good bacteria.
• Pray for healing and belief that you & the baby are in God's hands!

My Story
I tested positive for GBS when I was pregnant with my 2nd, BUT I was tested at 2 months pregnant (which is NOT normal). I was VERY surprised by the test and felt that it was possibly a bad test because of two things... 1) she swab both my vaginal area and rectum. 2) I had no history of yeast infections or gut problems. Plus, the doctor didn't give me any heads up... she just decided to do it in the last minute because I was moving out of the country!

Then we moved to Costa Rica and (I was 5-6 months pregnant) found a wonderful midwife. I told her about my GBS positive, but she told me not to worry too much about it. As stated above... all of us naturally have GBS, it is just a matter of keeping it under control with good bacteria and good food.

I did research and decided to go ahead & take some simple steps as precaution, which she approved.

Basically, I rubbed coconut oil in & around my vaginal area a couple times a day, took lots of probiotics (pills & fermented foods) and swallowed some raw garlic every now and then. I also ate lots of coconut oil too (for those who might not know... coconut oil has powerful anti-bacterial and anti-fungal properties). 

I also took a raw garlic clove, lightly crushed it, rubbed my vaginal area with coconut oil and stuck the garlic clove up in there. Seriously, garlic is amazing and bacteria can not live in the presence of garlic. If the pharmaceutical companies could patent garlic, they would be even more filthy rich than they already are! I did this almost every night before going to bed for a couple weeks. To get it out, I simply went pee and it would fall out. (Source) 

Honestly, I wasn't too worried about it because my midwife wasn't. She didn't even send me back to get tested again because she found the tests be unreliable and not very accurate. She also believed it created uneccessary worry for the moms. She is the kind of midwife who believes the mind is a powerful tool that can hinder or encourage a good birth. In some degree, I believe that to be true.

With my diet...I didn't really change a whole lot. I was already eating fairly healthy (no refined foods, lots of saturated fats, broths, whole foods, fermented foods, etc.) and took my supplements daily. I stayed away from sugar as much as possible. Because we had just moved to Costa Rica at this time and adjusting to our new life there along with figuring out where to find good sources of food... our food intake wasn't always perfect!

In the end, my 2nd was born healthy and strong.

With my third pregnancy, I completely forgot about GBS... didn't even get any testing done (blood or vaginal) or have a doctor (we had just moved to Honduras). The only time I went to the doctor was to get 2 ultrasounds... which was required by the US embassy to get our baby's birth certificate and passport.

We did the third birth ourselves at home and had no complications whatsoever... it was amazing. It was also my best birth out of the three! I know I need to share that birth story... someday!!!

Now, I am due any day now for baby cuatro and have not, again, done any testing. I've been following the steps above and believing all will be good!

So, my encouragement to you is NOT to worry! Whatever you and your husband decide to do, make sure to take steps to get your gut system healthy with lots of probiotics and pray for the Lord's blessing on your birth.

For more information:
Gentlebirth.org - GBS
Understanding GBS
Treat GBS: Are Antibiotics Necessary?
How to Treat a Vaginal Infection With a Clove of Garlic
Herbal Treatments for Group B Strep

Read More

Pregnancy Notes: 7 Superfoods for Mama & Baby

My goal in writing this post is not to make you become obsessed with eating all the right foods for a perfect pregnancy diet, but to understand the importance of doing your best to eat wisely and with a purpose... to nourish and build the new little life growing inside of you, which needs plenty of minerals and vitamins to get the job done well.

I also want to let you know that there is no "one size fits all" system here when it comes to nutrition for pre-conception, pregnancy and nursing. Every mama is different and needs to be willing to listen to what her body needs, not what everybody else says she needs. Of course, there is a balance in asking for help and knowing what you need.

After my first was born, a friend showed me the Weston A. Price Foundation's diet recommendation for pregnant & nursing mamas. Which I've applied during my 2nd, 3rd and now 4th pregnancy. I do not follow their plan 100%, but look at it as general guidelines. These recommendations are very helpful but every mama has individual needs... I like how Shannon over at Nourishing Days said it on her post about her pregnancy diet last year.

So for me, drinking fresh milk and eating lots of eggs & veggies & fats (butter, coconut oil, etc.) has been what I need for this pregnancy. But you might need more meat and seafood to get what you need for your pregnancy. Make sense?

Preparing Your Body For Conception
To start off, I wanted to encourage those who are not pregnant yet or in between babies to consider the importance of nourishing your bodies now to clean it up and build up nutrient stores for the future baby.

When I first introduced My Pregnancy Notes Series... I wrote how it is vital to prepare your body to make a new life before conception, not after. With most pregnant mamas, what we eats becomes a very common topic... what we are craving, can't get enough of, can't stand to eat and/or can't keep down. Unfortunately, it is not common to talk about what we should be eating to prepare our bodies for a baby to move in for 9 months, right? Most will try to start eating better after they become pregnant, but that should start before the baby moves in.

To learn more about how you can start preparing, I want to refer you to a great post written by Donielle of Naturally Knocked Up. This is her specialty and what her blog is all about... fertility and preparing for conception. You can even purchase her book "Naturally Knocked Up" to have all her information from her fertility classes in your hands!

My diet was nowhere near what it is now when I was pregnant with my first baby. I didn't start becoming aware of what I ate and eating healthier until after I found out I was pregnant. If I were to go back in time, knowing what I know now, I would've started preparing my body long before I became pregnant. My first pregnancy started me on the road to educating myself on what a wholesome diet really should be and I saw the difference during my second & third pregnancy (and now fourth!).

What You Need for Each Trimester
Here's an overview of what nutrients are vital through all 3 trimesters for you and your growing baby:

• First Trimester - At the beginning stages, Vitamins A & D are needed for proper organ development. These can be found in butter, eggs and seafood.
• Second Trimester - During this time calcium & protein are vital for good bone and muscle development. Great sources of these nutrients are fish, poultry, meat, milk, cheese and eggs.
• Third Trimester - This final stage is so important because this is where brain development is happening. Omega-3 fats are vital and the best source is fish, but if you can't get fish or afford it, then get some good cod liver oil to supplement instead.

7 Superfoods For Mama & Baby

Not only is eating before conception important for building nutrient stores for your future baby, but continuing to eat well during pregnancy & nursing is even more important! Even though a rich variety in our diet is essential to make sure that we get plenty of different nutrients, there are several foods that every pregnant mama should be eat. Of course, every mama is different and some can't eat these superfoods due to allergies. Its all about doing your best to find out what your body & baby needs!

Superfood #1: Eggs

Eggs are an amazing food source during pregnancy and nursing! Rich in protein, Vitamins B, A, E, D & K, calcium, iron, phosphorus, zinc, folic acid, minerals, essential fatty acids and more... these little round things are powerhouses (if interested, read this good post on the nutritional facts)!! To get all those nutritions, make sure you buy eggs from a good, trusted source where chickens are able to free-range, fed a wholesome diet and well taken-cared of.

Eggs should always be eaten whole... it is the yolk that contains the most nutrients. Did you know that the yolk itself is not a baby chick? Yeah, the yolk is what feeds the chick has it grows inside the egg. So, eating those golden yolks is good for your growing baby too! Simply add extra yolks into your scrambled eggs/omelets. I love to add raw egg yolks in smoothies & ice cream for higher nutritions, just make sure that they are from a good source! There are so many ways to eat raw egg yolks and actually enjoy it!

Superfood #2: Bone Broths

Did you know that bone broth is a powerful digestive aid and the richest source of minerals you can get? I believe every mama should be taking in homemade bone broth as much as possible while pregnant and nursing. The long & slow simmering of bones & meat brings forth easy to absorb minerals such as calcium, magnesium, phosphorus, silicon, sulphur and trace minerals as well as chondroitin sulphates and glucosamine from the cartilage & tendons (excellent for arthritis and joint pain). Along with its mineral content, the gelatin-rich broth helps digestion and extremely beneficial for those with allergies, food sensitivities and/or impaired digestion (ex: leaky gut). It is also a great source of calcium for those who can't tolerate diary! To learn more, read this great article: Broth is Beautiful.

It is fairly easy to make your own broth. I have not wrote a post on making it, but I will bring you to my friend's blog... Diana from Spain in Iowa. She wrote a good simple post on making your own chicken & beef broth a couple years back.

Superfood #3: Organ Meats

Yes, the other parts of the animal... like liver, heart, etc... is extremely nutritious for mama and baby! Organ meats are very rich in fat-soluable Vitamins A & D, antioxidants, essential fatty acids and a variety of macro & trace minerals. They are also an excellent source of high quality protein, usable form of iron (very important for mamas while pregnant!), contains all the B Vitamins in abundance (including B12 & folic acid) and rich in trace elements such as copper, zinc and chromium.

If you are worried about taking in too much Vitamin A... there are two great articles I highly recommend reading: Vitamin A for Fetal Development & Vitamin A Saga. They will help you better understand the whole Vitamin A confusion! It is only recommended to eat organ meats from grass-fed animals. Organ meats from animals raised conventionally (primarily processed feed) will have accumulated toxins from pesticides, hormones and antibiotics. 

Superfood #4: Fish

Rich in Omega-3 fats and important DHA for brain & eyes development... it should consumed when possible during pregnancy. The good fats help with proper hormone balance along with giving a healthy dose of Vitamins A & D and protein. Yet, it is a food that most are discouraged from eating because of toxins found within the fish.

To lessen your exposure to toxins, buy fish that are smaller (such as anchovies, sardines, salmon and other small fish) and wild caught. Canned Wild Alaskan Salmon is a good alternative for those who don't have access to fresh fish (like me!) or you can buy online from Vital Choice. For those who aren't big fans of eating fish... supplementing with high quality cod liver oil is a must, check out my post on Whole Food Supplements.

Superfood #5: Cultured/Fermented Foods (Probiotics)

I wrote about the importance of probiotics on my post about Whole Food Supplements. To add on to that, I want to explain a little more about how a mama's gut health will affect her baby for life. Consuming lots of cultured/fermented foods during before & during pregnancy will offer your baby good digestive health, ability to absorb nutrients and stronger immune system for life. The probiotics in cultured foods are also vital for the mama to insure a proper balance of bacteria within her body before birthing. If mama doesn't have enough good bacteria in her body to fight off unwanted yeasts & bacteria, she & her baby will develop all kinds of health issues... eczema, yeast infections, thrush, mastitis, fatigue and severe diaper rashes caused by yeast overgrowth in the body. Probiotics can also help keep GBS (group b strep) under control, which is important for those who are planning to have a hospital birth because they require mamas who have been tested positive to have antibiotics.

You can supplement high quality probiotics (read more here), but it is always best to get as much as you can from food sources too... homemade yogurt, milk kefir, coconut kefir, water kefir, kombucha (only if you were drinking it before you were pregnant, best not to start your first drink while pregnant as it can have a slight detoxing effect on the body) and lacto-fermented foods like cortido, ginger carrots, bean paste and Chilero.

Superfood #6: Beef

High in iron, protein, B Vitamins and omega-3 fats... grass-fed beef is great for the pregnant mama and baby! I want to highlight the importance of getting iron through this food source because iron helps to carry oxygen to the lungs as well as move blood through the body. Did you know that a pregnant mama's blood volume increases about 50%? The increased blood flow nourishes the placenta, which is vital for the baby's growth. That's why it is important that you get plenty of iron through beef or organs. You could take supplements, but they are harder for the body to digest and utilized.

When buying beef... grass-fed is your best option. Conventionally raised beef cows are fed high amounts of grain, which is not their normal diet, therefore subjected to high doses of antibiotics and various hormones to help them along. These antibiotics will effect your gut health and the hormones can mess with your own hormones, which are delicate to begin with. That's why buying grass-fed beef is important for the long-term health of you and your baby!

Superfood #7: Raw Milk
The topic of raw, unpasteurized milk & cheese tends to trigger some interesting responses from people. I have been drinking fresh (I like to call it that better than 'raw') dairy since Naomi was born (6 years now!) and have not had a problem with it. In fact, both my hubby and I are lactose-intolerant... which means pasteurized diary is a no-no for us.

Did you know that fresh milk is a complete food? Yes, it is a great source of Vitamins A, B, B12, C & D, calcium, iron, zinc, iodine, all 22 essential amino acids, healthy fat, good carbohydrates and over 60 fully intact & functional enzymes. This kind of fresh milk simply does not need pasteurization because it is basically perfect the way it is! Clean, free-range & grass-fed cows or goats produce milk that have higher nutritional value than factory milk (even organic factory milk!). Those who are allergic or lactose-intolerance (like myself) can enjoy fresh milk without risk of irritation or the embarrassment of stinky gas. It is full of healthy bacteria, enzymes & vitamins that are lacking in regular store-bought milk (organic or not). The calcium found in fresh milk is easier for your body to absorb and use to build strong bones needed for your growing baby! Pasteurization denatures the calcium and everything else, making it more difficult for your body to absorb and digest.

It is vital to know your source when buying fresh milk. Not all providers have the same standards. It is recommended that your get your milk directly from the farm, giving you the opportunity to see the cows, check out their health & environment and be able to ask the farmer what they feed their cows during the winter months when fresh grasses are not available. They should only be fed alfalfa, timothy grass or other pasture greens... not grain feeds as that can endanger their health.

I totally agree that pasteurization is necessary for commercial milk production because at most places, cows are not properly cared for. They are commonly fed GMO soy-based feed high in protein, which they are not designed by nature to digest. As a result of poor diet and often unclean living conditions, these cows are given antibiotic treatments to keep them from getting sick. But antibiotics are known to lower milk production, so they are given growth hormones to help produce enough milk to keep the farm profitable. Does that sound like healthy milk to you? Plus, the life span of a commercially raised cow is 4 years while a naturally, grass-fed raised cow is 12-14 years!

Doing Your Best

I'm sure some of you are feeling overwhelmed because maybe you can't do everything that is recommended for a healthy pregnancy diet because of financial reasons or lack of resources. 

In my circumstances (being a missionary in Central America), I do my best to eat a wholesome diet of whole raw dairy products, probiotic food (homemade kefir, lacto-ferments, etc.), bone broths, fresh veggies & fruits, decent meat and very little sugar along with taking my whole food supplements.

My diet is not perfect or very close to my ideal. I do not have access to organic veggies or fruits unless I grow them myself, which I am in the process of doing with expanding our gardens. I do not have the option getting clean, antibiotic-free meat unless I raise them myself (one day!). Thankfully we have free range chickens that give us lots of delicious, healthy eggs and a milking doe giving me over 1 quart of fresh milk daily!

I do my best with what I have for me and my family. The same should be for you and your family.

I’ve learned that it is better to make the best of the situation rather than stressing out over what I don’t or can’t have. Stress will do more damage than good! I am glad to say that I’ve found peace in that and trusting in the Lord to help keep us healthy. In the end, it is really HIM who is in complete control of my health, not what I do or don't eat! Do the best you can with the food you have and supplements you can take. Leave the rest in God's hands.

What do you believe is a "superfood" for you? What did you eat most when pregnant & nursing?

Linked up at Simple Lives Thursday

Read More