Wednesday, August 15, 2012

Practical Sleep Solution for Too Early Risers

You wanna talk bad sleepers?  I could go on for hours.  

I've tried just about everything on earth to get my kids to sleep.  My kids are not the "let's just go to the mall and wander around in the stroller for a nap" kinda kids.  In fact, they're not even the "let's put them in their crib to nap" kinda kids.  

With Logan, the fact that I was 100% unable to get him to nap on his own in his crib stressed me out.  

People told me non-stop that I was creating bad sleep habits.  I was told that because he wasn't napping in his crib, or because he was co-sleeping with me, he would never learn to sleep on his own.  And I somewhat bought into it.  Not fully, mind you, as I kept doing what I was doing.  I mean, I had tried all of the conventional advice - don't rock him to sleep/rock him to sleep, let him cry/don't let him cry, put him down at regular times/put him down when he looks tired.  Blah, blah, blah.  And when all else failed, I was then told that it was because I wasn't being consistent with one method.  I just couldn't win.

I recall that at around 9 months of age, it still wasn't unusual for Logan to wake up every hour from about 1am until he'd get up for the day between 4:30-5:30.  And the only way I could get him to nap for more than 10 minutes at a time was to lie down in bed with him.  Or put him in a sling.  Even the car was kind of hit and miss.  

So I just did it.

I wore him non-stop in a sling:


I co-slept with him at night and napped with him during the day.  


Because, despite what all of the nay-sayers were telling me, I NEEDED TO FUNCTION!!!!  And really, the naps certainly weren't doing me any harm, pregnant with our second.

Chloé has been a bit of the same.  Her nights have been more hit and miss than Logan's were.  She's had periods of great sleep and other bouts of constant waking.  Naps, however, have never been her forte.  As with Logan, the only way I can get her to nap is either to nap with her, or to hold her in my arms while she naps (sucking my boob the entire time... a world of joy...).  


I've come to understand, now that I know that my kids have SPD, exactly where these difficulties come from.  And, might I add, thank goodness I didn't listen to everyone who was telling me I was just being too much of a pushover.


Due to proprioceptive issues, my kids can't tell as well as others where their bodies are in space.  So when they awake (as one does briefly - often imperceptibly - several times a night), panic sets it.  This is because they can't tell where their body is in space.  

Additionally, the proprioceptive feedback they would get by squishing their little bodies against mine helped calm them enough for them to fall asleep.  Since the time both kids were able to roll, they have rolled over the second I lie down and glue themselves to my side.  They can be in the deepest sleep in the world and the second I try to inch away, they wake up.  The proprioceptive feedback is gone. 

In fact, it used to make me so sad when I would sneak in on Logan once he was asleep (once he was older and sleeping better).  After having cried himself to sleep for what felt like forever, I would find his little head jammed into the corner of his crib.  Once I understood that this was related to his SPD, it made me sad to see that the only way he was able to soothe himself to sleep was to ram his head into the wood of his crib.  

This is a lot of why Logan now surrounds himself with everything he can find to sleep, as I mentioned here.


Also, given my kids' self-regulation difficulties, as related to their SPD, it was MUCH more difficult for them to learn to soothe themselves to sleep (and back into sleep once aroused), as compared to other kids.

Both of my kids are also super sensitive to sound.  Think super-sonic hearing.  Their hearing is in fact no better than average, but they notice tiny sounds much more than others.  So any little, tiny noise woke them immediately.  Damn those wood floors!!!  It got so bad that my husband and I would argue at 4 or 5 in the morning, as I'd try to encourage him to "just hold it!", knowing that Logan would wake the minute my husband's foot hit the floor.

Once we had both kids, this meant that when one of them made the slightest noise, it instantly woke the other.  I cannot count the number of nights I spent up much of the night, alternating between each being awakened by the other.  This also has made it difficult for us to let them cry themselves back to sleep.

My kids are also both super sensitive to movement.  They could be dead asleep in my arms, and the second I would start to lower them into their crib, they would wake up in a panic, arms flailing and be unable to fall back asleep (even if left for hours).  This has been confirmed by a friend of ours who has a son the same age as Chloé, who tried to get her into the crib for me.  She came back crying defeat, saying she'd been way more careful putting Chloé down than her own son, but that she'd startled the second she had moved.

And finally, my kids are both also hyper-sensitive to touch.  Neither was able to stand being on the floor on either their backs or their tummies as babies because they didn't like the feeling of it on their bodies.  However, both have found being on their backs to be the most challenging (to this day).  The sleep of both kids improved somewhat the minute they were able to roll themselves over to their bellies, off of the position of being on their backs that they disliked so much.

So all that to say that sleep has not come easily to my kids.  Which means that it hasn't come easily to me in the past 2+ years either.  Many night wakenings and many, many super early mornings, as I've mentioned before.

As I said here, Chloé has been regularly sleeping through the night since we cut out dairy, soy and gluten from our diets.  I had also mentioned here that Logan is now not getting out of bed until 6:30am.  So I am over-the-moon happy to report that I am also now getting to sleep through the night.  H-E-A-V-E-N!!!

And I wanted to share the trick that helped us to finally help Logan stop waking up so darned early.  

It's the simplest thing in the world.

So simple that I feel kinda dumb for not having thought of it myself waaaaaaaaay earlier... (so many nights of lost sleep!!!)


I saw this on pinterest.  Thank God for pinterest.  Otherwise I may have never slept a full night.

We started this when Logan was maybe 2 years and a month old.  I suspect it may have even worked a bit earlier.

All you have to do is hook up a regular timer (like this one here) to your child's nightside lamp.  And program it to whatever time you want your child to get up.  So basically, if you want your child to sleep until 6am, you program the timer to have the lamp come on at 6am.  

What could be easier?

Now, for this to work, you have to not get your child out of bed until that light comes on.  No matter what.

When in "training" phase, when Logan woke earlier than the scheduled time, I'd go into his room and tell him it was still night time and that he had to sleep.  I'd say "sleep is all done when the light comes on".  And then I'd leave.  And he certainly fussed and cried the first few nights.  But he very quickly figured out that I wasn't coming back for him.  And within maybe 3 or 4 nights, he'd figured out to not even bother making a peep.  That is, if he was even still waking.

The other important part of this is that once the light goes on, if you hear your child, you've got to go get them immediately.  It's all part of training them to know that the light means they get out.  And the dark means they don't.


And as with anything relating to kids, consistency is key.  Super important.  If you sometimes let them out before the light comes on, they're gonna learn to push the limits and this isn't going to work for you.

Now, of course, you can't expect your child to go from waking at 4:30am to sleeping until 6:30.  I'd suggest you increase waking time every couple of days by 15 minutes.  So we started at 5am and worked our way up to 6:30am. 

My only hope with this was that Logan would sleep longer.  Or at least stay in his crib and leave us alone and let us sleep later.

But wonder of all wonders... he not only learned to sleep later... he also somehow learned how to regulate himself all at the same time!!!  So instead of waking up a screaming, tantruming mess, he now wakes up most mornings super happy and ready to start the day.  Instead of needing 45 minutes of help from me to have his engine running "just right", he now hops out of bed and starts playing immediately.  

Who is this kid???

Not that I'm complaining...

It is so much more pleasant to wake to the sound of "mommy" or "daddy" instead of wailing.  Our mornings have become soooo much more pleasant because of this simple tool.  And my patience has grown tenfold now that I'm not starting my day at 4:30am!  Thank God for Nicole at Baby Food Scoops for sharing this.

Do you have any sleep solutions that have helped your kids sleep better that you'd like to share?

Friday, August 10, 2012

Orzo Salad

I have made this recipe a ton this summer, since I got it from my good friend Heather.  It is so super quick to make that it completely fits my criteria for things being made in my kitchen these days.  And it is also delicious.  De-licious!  Which is clearly my top priority.

This is great for pot-lucks or picnics, as it doesn't to be reheated.  It's perfect for me to serve to company these days, as it's one less thing to coordinate for a meal.  Just make it in advance and pop it into the fridge. 

Now personally, I hate olives.  Hate them.  Like, if a random olive bit climbs its way onto my sub at Subway, I will pick it off before eating it.  That kind of a hate.  

Yet somehow, I don't hate them at all in this recipe.  Kinda like my goat cheese experience with this recipe here.  Opening new doors for my tastebuds, I guess.

It turns out that my mom doesn't like olives either.  Which is why, when she showed up to visit a couple of weekends and caught me chopping the olives, I lied to her.  She asked if I was chopping olives and I just simply said "nope".  And prayed to God that she wouldn't ask me what I was chopping.  But she didn't.  I then ran and hid the can the olives came in in the recycling as quickly as I could.  And sure enough, she didn't catch the olives in the salad either.  So this recipe is even good for all of you olive haters out there too.

I didn't use oil-packed sundried tomatoes in my salad, but used the sundried ones sold at Costco in a huge package.  And I found that worked well, as there's also added oil in the salad.

1 C orzo dried
4 tbsp. chopped sundried tomatoes in oil
1/4 C coarsely sliced olives
1/4 C sunflower seeds 
1/3-1/4 C radicchio, finely chopped (optional)
4 tbsp. olive oil
1/8 C balsamic vinegar
2 cloves garlic, crushed

1.  Cook the orzo, as you would rice.  I cooked 1 C dried orzo with 1 C of water in my rice cooker. 


2.  Chop the sundried tomatoes olives, and radicchio.



3.  Mix together all ingredients in a bowl.


4.  Chill, serve and enjoy.



Difficulty level: easy



Monday, August 6, 2012

Homemade Donuts, Just Like Grandma Used to Make (for Real!)

We made these when Camille was recently here visiting.  

I'm not a huge fan of donuts.  It's not that I actually don't like them.  Or won't eat them.  Just more that there are other things I would rather eat. 

Camille, on the other hand, quite loves them.  Ya see, they don't really have donuts in France.  What with the delicious croissants, pains au chocolat and pains aux raisins and the like.  How could a donut chain ever be profitable?  At least, that's my humble opinion ;)


But I guess you always want what you can't have.  And French people can't really have donuts all that much.  

Camille still regularly laughingly reminds us of her having added 30 lbs. to her tiny frame during her 3 month stay with us in Canada, back when we were 15.  Not that we noticed it, but when she told us, we couldn't quite figure it out.  Until she admitted that she stopped by the donut store on her way home from school.  Every.single.day!!!! 

No worries... she lost it all as soon as she got back home and was no longer able to find donuts ;)

When she came to visit us after Logan's birth in 2010, she stashed a dozen into her suitcase, just for good measure.


They apparently arrived in France just fine - though I'm not sure that she didn't finish them all off on the plane!

And we may or may not have made several stops at Tim Hortons during her most recent stay.

So I figured I may as well show her how to make her own homemade donuts.  This way she can eat them year round ;)




I have a deep-fat fryer that we got 10+ years ago at our wedding.  I probably now pull it out once a year or so.  


Just thinking back as I type this to the time I made donuts to bring camping one year.  With oil in the deep fryer than had been there for over a year.  Who knew that oil went rancid???  But that's a whole 'nother story... particularly the odour they left in my house!

Anyhow... point being that if you don't have a deep-fat fryer, you can just use some oil in a deeper pan and flip the donuts over.

These are clearly not the healthiest choice, so are really only for an occasional treat.  Like when your long lost friend is visiting from France.  Right??

Now, I clearly don't know much about donut storage.  Ours ended up going stale way before they were done.  Maybe 2 or 3 days after we made them.  Here are some tips about donut storage to ensure you'll be able to eat them all before they go bad ;)


1 C sugar
3 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
4 C all-purpose flour
2 eggs
1 C milk
3 tbsp. melted butter
oil for frying

1.  Sift together sugar, baking powder, cinnamon, salt and flour.

2.  Beat eggs thoroughly, then stir into dry ingredients.  


3.  Add the milk and melted butter and mix until it forms a dough.  



4.  Roll about 1/2 inch thick on a floured board and cut with a donut cutter.  



5.  Fry several at a time until nicely browned, flipping over halfway through.  Drain on paper towels.  Dust with granulated sugar or confectioners' sugar.





Makes 24. 


Difficulty level: moderate

Sunday, August 5, 2012

Visit to Granby Zoo

The kids have been home from daycare this past week, as Jérôme has been on vacation.  Plus, it's closed ;)

So we had ourselves a little trip to Granby Zoo.  And had a fantastic day.  Kids were happy.  Hence we were happy.  In fact, it made me wish we could live at the zoo.

Just wanted to share a few photos.


My goofy little man




and my beautiful little gal:

  
loving the elephants:


Enjoying the petting zoo,



particularly the pony ride:


He screeched with delight during the train ride and didn't want to get off:


Crazy birds



who loved the nectar so much


they freakin' attacked us!!

running from the birds!!
Plus some kangaroos


 and pretty cute joeys :)


Can't wait to take them again next year.

Saturday, July 28, 2012

Healthy No-Bake Hemp Seed Peanut Butter Balls

This recipe comes from my good friend Heather.  I've been in a bit of a snack rut lately and this is my new favourite afternoon snack.  Along with a glass of iced chai.  Remember my chai latté addiction?  Well it has now morphed into an iced chai latte addiction.  I've just started buying the Tazo chai concentrate and making myself iced chai at home.  Next on my to-do list?  Figure out how to make a homemade version that tastes just as good.  Stay tuned.

This is super, super quick to make, is no bake and is fully of all things good and healthy.  A perfect snack or treat anytime.

6 tbsp. of any nut butter (I've used chocolate soy butter and sunbutter, though I'm dying to try them with natural peanut butter)
3 tbsp. maple syrup
2 tbsp. hemp seed
1 C quick-cook oatmeal or quinoa flakes (be sure to use quinoa flakes and not quinoa itself - you can get this in any health food store in the hot cereal section)
1/8 C mini chocolate chips


1.  Mix all ingredients together.  Press into balls.  Eat.
 


Then eat some more.


Then just one last one.  Before you hide them away.  For 10 minutes later.

And yup.  Logan likes these guys too.

Makes 16-18 balls.

For a bigger batch (about 4 times the original recipe):

1 1/2 C of any nut butter (I used chocolate soy butter
3/4 C maple syrup
1/2 C hemp seed
4 C quick-cook oatmeal or quinoa flakes
1/2 C mini chocolate chips

Difficulty level: easy 

Gluten-free if you use certified gf oats or quinoa flakes for added protein.  If you use certified gf oats, you may want to pulse them briefly in a food processor if they are not quick-cook oats.

Dairy-free if made with dairy-free chocolate chips

Friday, July 27, 2012

Natural Homemade Strawberry Freezer Jam

Remember this post back here when I talked about how much fruit I had jammed into my new fridge?  Well, as it turns out, we didn't really ever get around to finishing off the strawberries.  So Camille whipped them into this super quick and easy freezer jam while she was here.

Her batch was so quickly eaten that I ran to the farmer's market to get a big basket of strawberries to make more, before they are out of season.  

 
At the same time, I also whipped up a batch of blueberry vanilla chia seed jam from Oh She Glows.  And then made some blueberry oatmeal squares with that, for my parents' visit this weekend.

I used to make various freezer and regular jams, but find that this one, which has no pectin or other preservatives, has a much stronger fruit flavour than any others I've made.  

You basically just pick whatever fruit you want to make jam with, weigh it and then add half of the fruit's weight in sugar.  Pour the sugar over the fruit and let sit overnight in the fridge, so that the fruit will release its juices.

now that's a mountain of sugar!!


Next day, put the fruit/sugar mixture into a big pot and cook over low-medium heat until cooked.  You can check the consistency of the jam by dipping a wooden spoon into it.  When the jam sticks to the spoon at the consistency you want, it is ready.  It will continue to thicken a bit as it cools.


Then you can either fork mash the berries, or use an immersion blender if you prefer a smoother jam, like I do.



See??  Super easy.  I think the whole thing took me maybe 20 minutes for 5 jars of jam (plus the 5 blueberry I also made).

I chose to not process this for canning, as I just don't have the time for that these days.  So I just jarred it and stuffed it in the freezer to have delicious homemade jam throughout the winter.  

Hmmm.... not getting so far on that freezer challenge, huh???

Monday, July 23, 2012

Camille's Authentic Tarte Tatin

As with everything else in my life these days, I am so behind in my blogging.  I currently have 31 recipes in my draft folder, plus tons of ideas for other posts I haven't even gotten around to starting.  Plus, I still need to get around to transferring my photos to the new blog so that I can get that finalized and up and running.  Ahhhh life with two monkeys ;)

As its name suggests, this recipe is French in origin.  And it's one of Jérôme's favourite desserts.  Camille made this for us when she came to visit two years ago.  It was the first time I had had it and I also loved it.  Following her departure, I tried in vain to reproduce it a few times.  But none of the recipes I found did Camille's tart justice - or perhaps it was that I just hadn't mastered the technique??

As defined by Wikipedia, "tarte tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked".  Mmm...  It turns out that Josiane had given me a whole tarte tatin cookbook awhile back.  So my new mission is to make a blueberry tarte tatin with some delicious fresh blueberries when I have a chance.  And a rhubarb one.  And a banana one.  And a banana chocolate chip one.  But I'm getting ahead of myself here.

Camille made us two of these during her visit.  One of which has already sadly disappeared (of course, its whereabouts are completely unknown).  The other is tucked safely in the freezer.  For the time being at least ;)


Being a French recipe, it is in grams, so you'll need to get out your food scale for this one - which I know you've purchased, having been tempted by other French recipes here on my blog ;) 


Camille said this is typically made with Golden Delicious apples.  She made ours with Red Delicious and it was wonderful.  If you use another variety, just be sure that it is a type that will hold its shape with cooking so that you don't end up with applesauce.

1/2 C sugar
4 1/2 very large (Costco-sized) apples (I think you'd need maybe 7-8 regular sized apples - enough to fill the entire pan)
70g butter
pie pastry (traditionally with puff pastry, but you can try it with any kind of pastry you have - Camille brought us one from France!!)


You will also need a pan that can go both on the stove and in the oven for this recipe.  We used a pie plate for one of the pies and one of our Le Creuset pans for the other.

1.  Peel and core apples and cut into quarters.  Set aside.


2.  Melt butter in the pan. Sprinkle sugar over the entire pan and do not stir (you can mix it just slightly, but barely).


3.  Place the apples on top of the butter/sugar mixture in a circle formation.  Be sure the squeeze the apples tightly together. 


4.  Cook on medium heat until the butter/sugar mixture has caramelized.  You will know that this has happened when the mixture takes on a rich brown colour.

This is what the butter mixture will look like as it starts to cook:


And this is what it will look like when the sugar has caramelized and you can take it off of the stove:


Do not stir anything while it is cooking.
 
5.  Place the pie pastry on top of the apples, tucking in the edges.  Cut a small vent into the centre of the pie.  Place a piece of parchment paper inside the vent to prevent it from closing while cooking.



6.  Cook at approximately 425 degrees for 15 minutes and then lower to 350 degrees for 15 minutes or until the crust is nicely browned.  Camille swears that you don't have to check if the apples are cooked.


7.  To take the pie out of the pan, let the pie cool a bit, but not completely (or otherwise the caramel will harden and everything will be stuck in the pan).  If the pie has completely cooled, you will need to heat it up a bit again to be able to get it out of the pan.  If you turn the pan just upside down, the caramel will all drip out.  You want to take it out by turning it upside down in a circular motion.  And, of course, place a large plate over the crust before unmolding.



Camille mentioned that she suspects that restaurants do a double layering of apples to be sure there are no gaps between the apples when cooked.  I'm sure that just makes it doubly delicious.



Difficulty level: difficult for a novice.  Though easier for someone who has experience baking.