Tuesday, November 1, 2016

Hello Autumn (pumpkin bread & pumpkin bar recipes)



Well it's the first day in November and I'm just now finally getting around to this blog as promised. I LOVE autumn because it's a beautiful season filled with wonderful colors and smells, and of course EVERYTHING pumpkin! It brings promise of cooler temperatures and glorious views while leaves crunch underfoot when you're out walking. Drink it up peeps because soon after the leaves all fall, we head into winter, and while I LOVE the winter holidays and snow, it does bring harsh cold temperatures here in Iowa.



Anyway, I wanted to share two of my favorite recipes with you today because obviously everything right now is pumpkin in my house! I could honestly enjoy pumpkin flavored everything all year. My first recipe is a tried and true DELICIOUS pumpkin bread that my mom has made since I was a little girl. I always loved to help her in the kitchen and this is one of those recipes that will always be a household staple because it's easy and delicious and brings me back to my childhood. 

borrowed this pic from Google, but my bread looks
exactly like this

Pumpkin Bread Recipe


  • 1 - 15 oz can of pumpkin puree (not pumpkin pie filling)
  • 2/3 cup evaporated milk (one small can)
  • 1 cup vegetable oil ***
  • 4 eggs
  • 3 cups flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg

Method: 

Preheat oven to 350 degrees. In a large bowl mix all of your wet ingredients, adding eggs one at a time and mixing thoroughly after each addition- set aside. In a separate bowl combine flour, sugar, baking soda, salt, cinnamon, & nutmeg. Add dry mixture into wet mixture a little at a time until well mixed. Prepare your loaf pan with butter, best results in a glass dish. This recipe will make 1 large pumpkin loaf and about 12 muffins, or 2 smaller loaves. Bake @ 350 degrees for 1 hour. 

*** I only use oil to bake if the item is for a gift, bake sale, or guests. I have used anything from butter to applesauce, and even greek yogurt in place of the oil. All turned out great, although truthfully slightly drier than the oil. The original recipe however calls for oil, and it is very good as it stands, you just know my subtle opinions on vegetable oil :)


photo courtesy of my Google search lol, I will
come back and put in my own photos next time
I bake these...I promise my pics won't look
this professional

Pumpkin Bars Recipe

  • 1- 15 oz can pumpkin puree (not pumpkin pie filling) 
  • 1/2 cup oil ***
  • 1/2 cup butter (1 stick)
  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 pinches nutmeg

Method:

Preheat oven to 350 degrees. Cream your butter & sugar together first. ***I use all butter for this, no oil, but again, it's delicious as the original recipe. Add in your pumpkin puree, oil (if you're using it) eggs one at a time mixing after each addition. In a separate bowl, mix together all of your dry ingredients. Add this slowly to your wet mixture until well blended. Prepare a jelly roll pan with butter, or I like to use parchment paper (easy peasy clean up). Then pour your mixture into the pan and pop it in the oven for a quick 20-25 mins.

While the bars are baking, time to make your homemade cream cheese super awesome frosting.

Cream Cheese Frosting:

  • 1 package cream cheese
  • 1 tsp vanilla
  • 4 cups powdered sugar (or more depending on consistency preference)
  • 3/4 stick butter

Method:

Cream together your butter & cream cheese, add your powdered sugar one cup at a time, add in your vanilla after the first cup, and mix until you find the consistency you're happy with. 

Let your bars cool to the touch & then frost them. I like a heavy layer of frosting myself, but let me tell you, these are ALWAYS a hit at gatherings, and my kids love them too! Both of these delicious pumpkin recipes will make your house smell amazing as they're baking. Give them a try, I'm willing to bet they'll be a new staple for you too!

my mom is too busy taking pictures of me to
remember to take pictures of food anymore




Thursday, October 20, 2016

Hot Potato Hot Potato!!!! (Sweet Potato & Black Bean Burger Recipe)


So, unless you're a parent to a teenager, OR you ARE a teenager, you likely don't recognize The Wiggles. They were a children's group and I bought their DVD for my son, because most kids were huge fans of these guys. It took about 2 minutes for me to know that I was not a fan, and my son didn't care for the video either. However, EVERY time I hear hot potato I'm reminded of my brief stent with The Wiggles because they had a song and dance to 'Hot Potato'.

Well it's officially fall and I've been relying heavily on my crock pot for the last few weeks. School days run long, and with the days getting shorter I like to come home after work and just 'land'. I only have a couple of hours with my baby before he goes to bed at 7(ish), and I like to spend those precious moments giving him my full attention! Normally I come home and the baby wants to nurse right away and then he falls asleep in my arms for 20-30 mins. It's the SWEETEST! Yes, I feel like I could be more productive at times, but he's only going to be this small once, and it's already going by too fast...so I'm soaking up every minute!

How could I not enjoy these sweet snuggles?

Anyway, I had some leftovers a couple of weeks ago and threw together a quick meatless option for dinner. I knew I'd enjoy the recipe because I chose everything that went into it :) but it actually turned out to be such a hit with the kids, I've made these two more times since, upon their request! Anytime I can get the kid's approval of a healthy & easy recipe, I like to take that endorsement and share with my fellow parents! I had been looking on Pinterest for some ideas on veggie burgers. I sort of combined the ideas into a quick and easy version of a veggie burger with some items that I almost ALWAYS have on hand. Give these a try!

Coconut oil helps crisp up the outside

Sweet Potato & Black Bean Burger


Ingredients:


  • 1- 15 oz can of black beans drained & rinsed
  • 2 cups of baked sweet potato flesh (I used 3 good sized sweet potatoes)
  • 1 cup cooked quinoa
  • 1 egg (you could sub a flax egg for a vegan version)
  • 1 bunch green onion
  • 1 cup cilantro chopped (you could use less or omit it altogether I just love the stuff!)
  • 1 TBSP dried onion
  • 1 TBSP garlic powder
  • 1 TBSP cumin
  • 1/2 TBSP chili powder
  • salt & pepper to taste
  • 1/2 TBSP coconut oil


Method:


Preheat a griddle to about 350 degrees, spread coconut oil on the griddle iron to prevent sticking. Dump all of your ingredients into a bowl. Mash altogether with a potato masher leaving some black beans whole. Form patties with your hands, and arrange onto griddle. Cook for 5-6 minutes each side, turning once. Flip these patties carefully because they are a little fragile, if they fall apart during the flip just try to smash the patties back together. These would be tasty served on a bun, but we didn't have any so we enjoyed them as is.

This is what my ingredients looked like all mashed together

My 15 year old (The Wiggles non-fan) said, "it's like a party explosion in my mouth" when he bit into his burger. I thought he was being facetious, but he said that he was completely serious and that we should make these a regular recipe around the house. These are super quick to throw together, and make great use of leftovers! 

Cook 5-6 mins per side

I have some of my favorite pumpkin recipes to share with you in my next post. I have been meaning to get them up on the blog, but been keeping busy with the baby, and we have been getting ready for our annual garage sale!

Yummo!

Wednesday, September 28, 2016

Let's Taco About It (make ahead breakfast burritos)

This past weekend I was determined to help myself out a little by making sure my kids had some healthy and filling options for breakfast on school days. I used to get up early and make them eggs or sometimes pancakes etc. This was BEFORE I had a newborn, and also when they were being dropped off at one location...aww life was so simple then :) Anyway, I was perusing through Pinterest and found some ideas. Now, as a general rule I try to keep microwave use to a minimum in our house, without going into the research and science of it all...it's just not good for our food & I prefer to use better methods, time allowing. Well, on school mornings at our house, there is no time allowing, my teenager is always lagging, I have less time to babysit his progress now that I have an actual baby to care for and get ready in the morning, and luckily my daughter is up and ready to go without my intervention! So with this craziness in the morning... [enter] the microwave!

My son pretty much eats anything, but as a high school freshman, and lifting as his first class I need something he can grab and go, as well as it being filling. My daughter is my pickier eater and she's not a huge fan of eggs, OR egg sandwiches...but she does like breakfast burritos. YAY for the win!!! So, after looking through how to properly freeze and thaw these babies out, I got to work making a big pan of goodness to fill up my tortillas!

This, like most of my other recipes, is truly versatile. I'm filling my burritos with ingredients that I know my daughter likes. You can pick and choose and personalize how you do your own. These turned out super quick and delicious for a crazy morning!

Breakfast Burritos 

- 14 eggs
- 1 cup milk
- 1 lb sausage
- 1 yellow onion diced
- 1 green pepper diced
- 1/2 lb frozen hash browns
- 1/3 cup cilantro chopped
- 1 cup freshly shredded colby jack cheese
- 1 TBSP garlic powder
- 1/2 tsp himilayan sea salt
- freshly ground black pepper to taste
- dash red pepper flakes
- 15-20 fajita sized flour tortillas
- gallon freezer bags

Method:

First brown the sausage in a pan, then add the onion and green pepper sauteing for a few minutes while also adding the garlic powder, salt, pepper, and red pepper flakes. Next, add in the hash browns and cook through until they become soft stirring everything together. At this point take the pan off of the heat, and empty these contents into a bowl for later. Beat the eggs and milk in a bowl and add this to the pan, scrambling the eggs on low-med heat so they don't scorch and stay nice and fluffy :) Once the eggs are cooked through ( I don't like my eggs soggy) add the sausage & hash browns mixture back into the pan and stir everything together. Sprinkle the shredded cheese and cilantro over the top, giving everything one last stir. 

Pan full of goodness :D

For the next step I brought my pan over to a "filling station" on the counter so I could stay efficient with a minimal mess. Put parchment paper over a cookie sheet to set the burritos on once they are filled. I used fajita sized tortillas because I like an even tortilla to filling ratio, and the burrito sized ones were just too big. I measured out about 1/2 cup of filling for each burrito, folding them up, and then placing them on my cookie sheet seam side down.

filling station with my super cute helper & Mugsy
in the background


Now if you've never really folded burritos, there are MANY ways to do it, far be if from me to tell you to change your methods lol. I found this picture off of the good ole' internet to show you how I fold mine!

photo courtesy of google

Just like the picture shows, I place my filling in somewhat of a 'row', then fold in sides 1 & 2, and take side 3 and begin rolling it towards the side labeled 4, tucking in the sides 1 & 2 as needed along the way!

Here is our filling

Once all of my burritos were on my baking sheet, I let them cool completely, then placed them in the freezer for about 10 minutes. After 10 minutes was up I removed them from the cookie sheet dividing them up between gallon sized freezer bags to store in the freezer until we eat them!

 To reheat them, roll one up in a paper towel and pop it in the microwave for about 2 minutes (depending on the wattage of your microwave). I ended up with 17 burritos, although the last one was wimpy because I was down to a little less filling :/ but that should give you an idea!

I let Reese help and this was her first time folding burritos,
I didn't let my perfectionist personality go back and re-roll any


Easy peasy! 

Friday, September 23, 2016

Back On The Hamster Wheel (granola recipe)

Now that school is back in session and I have 3 kids to send out in 3 different directions before pulling into the parking lot at work...time is precious! I often pull up to work wondering if I remembered to get dressed. With Randy leaving before 7 a.m. for work, I have diaper changes, nursing, permission slips, and general reminders for the big kids, as well as attempting to look somewhat presentable while trying to pull it off all before 7:25!

As I'm adjusting back into the rat race after the summer lull, I like to try and prepare ahead so meals like breakfast are healthy & simple, ready for the kids to get themselves. One of their favorite options is granola!!! I like a few of the granola brands out there, but they're like $5-$6 for a tiny 11 oz. bag that my kids (and husband) end up going through in a few days. So, in the last few years I've taken to making my own granola because 1) it's super simple & I KNOW what ingredients go into it and 2) it's much more cost effective for this family of eaters!

I got this very basic recipe off of Pinterest- which led me to an awesome blog called Peanut Butter Fingers. It's fantastic because you can customize the granola to what you have on hand, or add to the basic recipe to make it your own. Without further adieu....



picture courtesy of Peanut Butter Fingers blog



Almond Butter Granola 

makes 8 (1/4 cup) servings


  • 4 TBSP Almond butter (I've also used natural peanut butter & it works great)
  • 4 TBSP raw honey
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 TBSP chia seeds
  • 2 Cups Oats 

Method:

Preheat your oven to 325 degrees, and I use parchment paper on my cookie sheet. I don't like to use those cooking sprays because of the chemicals...but that's my personal preference. I combine almond butter and honey in a small saucepan until it's slightly melted, remove from heat and add in cinnamon and vanilla. Pour mixture over your oats & chia seeds and stir until evenly coated. Spread evenly onto your prepared cookie sheet & bake for 8 minutes, then stir the granola around and bake for another 8 minutes. Depending on your oven your baking times may vary. I like it a little toasted and browned, and with a crunch! When it's done leave it on the cookie sheet to cool and then I just store mine in a ziplock bag. I like adding almonds or pecans to this mix, as well as shredded coconut that I've toasted; those are pretty much my staples with this mix. 


The beauty of this recipe is that it has endless other options you can throw into it, like dried fruits, seeds, nuts, candies, etc. If you are adding dried fruits or candies to your granola, you don't want to add it in until your granola has baked & cooled. Give this recipe a try and enjoy!





Thursday, August 18, 2016

Hi I'm Jenn...and I'm a Chocoholic (2 yummy treat recipes)

This week I have had a serious hankerin' for some chocolate! For me chocolate is the answer to pretty much everything. When I'm trying to keep my nutrition on point I have a favorite recipe that both kicks my chocolate craving to the curb while nourishing my body. When I want a yummy treat and I don't care if it's good for my health...I go for something sinful! This week I've already had both...and it's not even Friday! 



My daughter takes an interest in the kitchen which both makes me proud, and also frustrated because it's harder to stay strong when there are treats around the house! She has a fondness for Pinterest much like myself, and this week she found the "Copycat Wendy's Frosty" recipe. I had probably pinned this myself about 3 years ago but never made it. The beauty of this recipe is it literally has 3 ingredients...the downside is that it tastes so good I can't stop eating it! In our family it's always been a tradition to make homemade ice cream for birthdays, I always take it to the next level with some crazy homemade cake to go alongside. We are no strangers to homemade ice cream, and if you've never had it, you're totally missing out. However, everyone generally prefers vanilla ice cream, or cookies & cream...so most of my experience is with these flavors. Our ice cream maker bit the dust after a birthday last year, so for our Wendy's Frosty recipe, I borrowed my mom's. She has the Cuisinart 2 Qt. automatic ice cream maker, and after using that, I don't think I can go back to my electric ice cream maker that calls for ice, ice cream salt, & a more time consuming mess to go with it!



So, without further delay...the recipe- this recipe is for a 2 quart machine, so adjust from there as needed!

3 Ingredient Copycat Wendy's Frosty


  • 6 oz. whipped topping
  • 7 oz. sweetened condensed milk
  • 1/2 gallon chocolate milk



Method:

I  mixed the whipped topping & sweetened condensed milk together first in a bowl with a whisk. Then I added in about 4 cups of the chocolate milk and whisked that together. I emptied these contents into the bowl of the ice cream machine, and fitted the auger & lid on, then we poured more chocolate milk in up to the fill line. We didn't use a whole 1/2 gallon of chocolate milk for the recipe, but different ice cream makers might take more. Then you turn on the ice cream machine, and walk away to watch the new episode of Pretty Little Liars, which is what we did. About 20 minutes later, it was ready to go! We like our frosty's the way they serve them at Wendy's, not frozen, more like soft serve. 

Reese mixing up the ingredients

Adding more milk to the fill line

Look at that deliciousness!

These were super simple to make, and oh so delicious! I would say they tasted if not EXACTLY like the real deal, then darn close! We will be making these again.

This is the consistency we were going for

I have the cutest helper!


You're probably wondering what my other recipe is then? I'm happy to answer, I stumbled upon this one again, on Pinterest, and I've been making these for at least the last 3 years when I need a chocolate fix! I call these my peanut butter-chocolate scotchies...they are in no way a scotchie, they don't include rice cereal, but something about that peanut butter & chocolate combo reminds me of them. I found them at New Nostalgia via Pinterest and I vary the way I make mine, but my recipe is adapted from hers. For arguments sake, let's call them Chocolate & PB Oat Bars :D

No Bake Chocolate & PB Oat Bars



  • 1 cup natural peanut butter (I use crunchy bc that's my fav)
  • 2/3 cup raw honey
  • 1/2 cup coconut oil
  • 2 cups gluten free oats (not instant)
  • 1 1/4 cup dark chocolate chips
Method:

I measure out my oats & dark chocolate chips into a bowl and set those aside. On the stove top I put the honey, coconut oil, and peanut butter in a pan and melt together stirring frequently over medium heat. Once melted, I pour the mixture over my oats & chocolate and let it sit for 2-3 minutes. Then I stir everything using a spatula and pour the mixture into a 9 x 13 dish prepped with parchment paper. Then you smooth everything out, and let it set up in the refrigerator for at least 2 hours, depending on how cold your fridge is! Then, cut them into squares and enjoy!! Keep extras in the fridge, they probably freeze well too, but they don't last that long at our house. 


dry ingredients

melted pb, coconut oil, & honey
Don't be fooled by the appearance...these are amazing
These have a fudge like consistency because of the coconut oil, and a little crunch from the peanut butter, and chewiness from the oats...they're DELISH! Now that I'm writing all of this out...I'm thinking it might be best to dip an oat bar INTO a frosty tonight before volleyball!!! :D



Tuesday, August 16, 2016

Nacho Average Bean Dip (Hummus Recipe)

Last week, I guess I didn't think keeping up with my family was enough for me to do on a Wednesday night. So when I was making homemade 'Charlie Boys' (which is essentially a tavern) paying homage to the amazing Midwest delicacy found only here in Sioux City, Iowa at Miles Inn...I figured I'd make a couple of healthy sides to go with it. Of course an entire deliciously ripe seedless watermelon is a staple at our house ever since I was about 30 weeks pregnant with Tri because I have an unquenchable addiction to them, but I wanted something else to go with it. I looked in the pantry and the fridge, I had some baby carrots...what else goes better with raw carrots than HUMMUS! 




The weekend before, my sister brought some homemade hummus to the pool and she had added cilantro to it,  I could've eaten the whole bowl by myself! I LOVE cilantro, it's a tasty herb that you can find fresh at almost every grocery store, and I think it goes amazing in EVERYTHING. There is a small percentage of the population that think cilantro tastes like soap...look it up, it's true. I, however, am not one of those people, I love cilantro on anything, eggs, sandwiches, soups, salads, you name it! Cilantro naturally detoxifies your body which makes it a powerhouse flavor boosting herb. So, I thought I'd make my own version of a homemade hummus and share with you what I came up with!

I wanted to keep it simple, so I looked up a basic hummus recipe on my beloved Pinterest, I already planned to add cilantro to the mix...and then make it my own from there! My sister's called for taco seasoning and you all know how I feel about prepackaged seasonings...too many additives! Here's what you'll need:






Homemade Hummus

  • cilantro- about 1/2 cup
  • 1 TBSP fresh lemon juice
  • extra virgin olive oil
  • garbanzo beans/ chick peas-drained & rinsed
  • 1 clove garlic minced, or 1/2 tsp ready-minced garlic
  • 3/4 tsp cumin
  • 1/4 tsp salt
  • 2 TBSP water
I put all of my ingredients into my food processor and mixed until I liked the consistency. I tasted it, and as per usual, I added (without measuring) some things from there...here's what I added going off of taste, but I'm guesstimating amounts!



  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • some fresh lemon zest ( lime would be great also)
  • a dash of cayenne pepper
  • another 1/4+ cup of cilantro
  • another 2-3 TBSP lemon juice



Anyway, this was simple, but super refreshing & a hit at the table. Don't get me wrong I don't discriminate against store bought hummus, in fact I like the whole line Sabra has to offer...but sometimes you just need to make something yourself to see how simple it is. I of course love that homemade means there aren't any artificial colors, flavors, or additives in the recipe. Give this a try and see what you think! I served ours with baby carrots, but this would be great on a veggie tray, or with pita chips, crackers...or just on a spoon!


Friday, August 5, 2016

My Cloth Diapering Crusade

Today I want to update you readers, and mamas out there on my cloth diapering experience so far. If you read my blog post Cloth Diapering 101 then you read about my plans and visions of grandeur for this diapering experience. You'd know that I plan to save the world one cloth diaper at a time, and that I alone hold the key to my kids, grandkids, and great grandkids future world because I won't be filling the landfills with thousands of unnecessary disposable diapers. Well, at least that's how I approached this goal...as pretty much anything else, I like to shoot for the moon! 

My plan was simple, for the first week after baby A's arrival I planned to use these seventh generation plant based, chemical free disposable diapers while my milk came in and he had eliminated all of the meconium from his system. If you don't know what meconium is, it's the dark green, tar-like feces that makes up a newborn's first few bowel movements...isn't motherhood GLAMOROUS!?! :D Anyway, I had read numerous blogs suggesting to use disposable diapers through this time period, because unlike breast fed baby poo, this stuff is hard to wash out of your cloth diapers. Quite honestly I find it hard to completely wipe off your baby during diaper changes without feeling like you're taking a layer of skin with it! He quickly worked the meconium out of his system having multiple dirty diapers each day (he's an over achiever already!) and by the time his umbilical cord stump fell off, it was time to roll up my sleeves and put my big girl pants on!

I was so prepared, I had done my research, my homework, I had practiced how to use the diapers, the snappies, the diaper covers...I was already a pro in my mind! Then, the moment of truth...it was a good thing Tri was not very squirmy because I was all thumbs, fumbling, getting frustrated, worrying...and alas, the diaper was on! I promptly took his picture to document my success, shared it with family members, and went about our day. I spoke with my midwife at length about cloth diapering, because she has four kids and a lot of experience with it, and she's also my hero! Sarah suggested changing the cloth diapers every 2 hours, especially at the newborn stage, but she said after that length of time, you could have a mess exiting the diaper. So, two hours on the dot I went to change Tri's diaper...I unsnapped his diaper cover to reveal a soaked through diaper insert. Unlike disposable diapers, that wick the wetness away, the prefold insert was soaked when I touched it...I guess I don't know what exactly I expected, but I was disappointed. I felt like a bad mother letting my child soak through this cloth, sitting with a wet diaper around him, I felt like a failure, I started questioning my crusade...my very being! I got a dry insert, put it underneath him, wiped him down, and using the snappie, fashioned a dry diaper on him, and then snapped up the diaper cover. The wet inserts go into a 'wet bag' which is essentially a zip up cloth bag with a waterproof lining. 




After about 3 days of cloth diapering I was beginning to get the hang of it, I didn't feel so bad about his wet diapers, and changed them frequently enough that they aren't always completely soaked...but still wet. I also ditched the snappies because they are a pain to try and put on the diaper and feel confident that nothing sharp will impale your tiny child...and because really with the diaper covers I have, I've found it's easier without them! Mine and my husband's favorite inserts for ease of use as well as containing messes, are also the cheapest ones I bought, the prefolds! That's good news looking ahead because I'll need more and bigger sizes as Tri gets older, and they are very cost effective. 

Each of the diaper covers I bought have some pros and cons. I know there are a lot of different ones out there, but the three brands I went with were Flips, Thirsties, & GroVia. I went with a diaper cover that snaps down on itself to fit a newborn, and then you can unsnap it to make it bigger as the baby grows. So far they are all easy to put on, and they are all cute. The GroVia are the softest on the inside with a microfleece lining, and I love that, because it's soft against baby's skin...but I usually notice leakage into the leg gussets with a really poopy diaper :/  The Thirsties are easy to use, have a double leg gusset, and are easy to snap. However, where it snaps along the waistline, the snap closures are all in the same row...whereas the Flips close very similarly, but have two snaps at the closure, in two rows, so to me it looks like a more comfortable fit. I of course haven't worn any of them, and Tri can't talk yet, so the jury's out on whether or not this has any truth to it! Honestly though, the ONLY blowout diapers that Tri has had where it goes up his back, you know the ones...has been in a disposable diaper!



The part I was most dreading I guess was washing the diapers. After talking with Sarah, however, I learned all kinds of tricks and methods to make this dirty task less daunting. She told me that strictly breastfed baby's diapers can be washed in the washer without needing rinsed or sprayed off first...UNLESS I wanted to. Before you throw up in your mouth...give it a moment and read on. Breastfed baby poop really doesn't have a smell, and it like disintegrates in water. Has your baby ever had a blowout and you soak their super cute outfit in soapy water, or wash it off? Then you've experienced this celestial wonder. Let's get some things on record here...I only wash Tri's diapers with other diapers. I don't wash diapers with clothes and blankets, etc. Although I could. I bring his wetbag down to the wash, unzip it and empty it into the washer, then I throw the wetbag in with everything else, and I run my washer on HOT, with an extra rinse cycle, NO SOAP- this is round 1. Round 2- I put in a little Mrs. Meyers laundry detergent and about a teaspoon of Hydrogen Peroxide, and set the washer to 'HEAVY DUTY' (obviously for the doody) with an extra rinse cycle, on WARM, and I walk away to eat chocolate and drink wine...or to let the washer do it's thing.  :D  


Once the diapers are washed you have 2 options... 1)hang them to dry, either in your laundry room, or in the sun (faster and the sun bleaches out any stains they might have). Or 2) put them in the dryer (even faster) but DO NOT, I repeat DO NOT put dryer sheets in with the diapers, because they will leave oils & residue in the diapers that will make them less absorbent...and may create a funky smell. (or so I've read & I'm not willing to make that gamble!) I wash diapers about every other day, Tri goes to daycare and our provider was willing to use the cloth diapers, she agreed they aren't a big deal once you get the hang of it! My mom and sister have watched me change a cloth diaper, but haven't done it yet...not that I make it a habit to have other people change my child's diaper, but they were inquisitive. When Tri goes to grandmas, or is in someone else's care, we send him with the seventh generation, plant based disposable diapers (gasp!) I know I know...who am I? And when we put on his nighttime diaper, it's again the disposable seventh generation ones...truly I do feel a tad less of superhero by doing this, BUT he's a fantastic sleeper!!! He'll sleep 9-11 hours through the night and I am not a crazy woman, I am NOT going to wake him up for a diaper change! Alas, that leaves me no choice but to use a disposable through the night, he's happy, I'm happy, we both sleep great, and I still feel better about really cutting down on the use of disposable diapers!

I still feel good about my choice to cloth diaper my boy...when he starts on solid foods that will definitely make my life a little less rainbows & butterflies. When they eat real food...poop gets real. I'll be doing some rinsing...some spraying, some scraping, I'm not even sure yet what will happen, but it won't be as easy as it is right now :/  So, until we start on foods...this is my update!