In addition to all the “usual” stress of the season, anyone else suffer from dry skin and just plain getting sick of the same old, same old for dinner?
Or is that on your January list?
In any event, it’s exciting to be able to offer this extra giveaway this month thanks to Thrive Home and 100 Percent Pure.
HOW TO ENTER:
Check out the details about this giveaway below.
Enter up at the bottom of this post between today (DATE) and DATE at 11:59 PM EST.
What is Thrive Market?
It’s easy for me, in the middle of a bunch of corn fields, to justify not driving far and wide to get great natural products. But even if you live in a metro area, you can benefit from the convenience of home delivery AND the savings they present.
On their website, Thrive Market says it’s “on a mission to make healthy living easy and affordable for everyone.”
They’re doing that by making best-selling healthy foods and wholesome products available to everyone. In fact, when you join Thrive Market, they match your membership by donating one to a family in need.
A membership to Thrive Market gives you access to 3000+ healthy products, including 400+ trusted brands at 25-50% off retail prices.
Think of it like a warehouse membership club where you get to choose from ONLY the best healthy living products AND you don’t have to leave your house to shop.
What is 100 Percent Pure?
100 Percent Pure is an online cosmetics shop. When you visit them, you’ll find the world’s most pure, organic and all natural line of cosmetics, beauty products
What’s so great about this giveaway?
Free food AND free beauty products in one giveaway!
Justin’s Classic Almond Butter from Thrive Market is THE world’s best natural almond butter. It’s delightfully simple and guaranteed to win over even the most devout PB&J fan. It’s also naturally gluten-free, vegan, and Paleo-friendly.
100 Percent Pure’s hand creams are vegan, nontoxic, and purely natural. The rich buttercream moisturizes, softens, and deeply nourishes with anti-aging vitamins and antioxidants. In addition to receiving two of their hand creams, you’ll also get 15% off your continued purchases through our link.
Enter to Win in our December Giveaway!
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This post contains affiliate links. Original article and pictures take keeperofthehome.org site
When asked about homeschooling, US Secretary of Education John B. King, Jr. said that he’s concerned that homeschooled students aren’t “getting the range of options that are good for all kids.” (source: Politico) He continued, “Obviously, it’s up to families if they want to take a homeschool approach,” but then said he worries that “students who are homeschooled are not getting kind of the rapid instructional experience they would get in school” – unless parents are “very intentional about it.” King said the school experience includes building relationships with peers, teachers and mentors – elements which are difficult to achieve in homeschooling, he said, unless parents focus on it. (source)
(photo source)
So, let’s sum up King’s worries:
Homeschoolers aren’t getting the range of options that are good for all kids.
Some families’ approach to homeschooling is lacking.
Some parents homeschool without being “very intentional.”
Homeschooled students don’t build relationships with others (recycled “socialization” argument)
Let’s flip the script. Secretary King, I have some concerns for you, too. A little something to chew on along with your eggs and bacon…
Dear Secretary of Education, I Have Some Concerns
Answering Mr. King’s Concerns With My Own Concerns
Are all public school children getting a wide range of options? (The gap between urban and suburban graduation rates is 18%, and in New York, that gap is 29 percent. Great range of options there.) Besides graduating at higher rates, homeschooled students are working and interacting at every level of society.
It worries me that some public schools’ approach to education is sorely lacking. Public schools spend an average of $9963 per student per year (as opposed to parents who spend an average of $500 per homeschool student) and yet only 69% of the general population has read a book in the past 6 months. (For homeschoolers, that’s 99%. Yeah, that’s right.) Perhaps education isn’t a problem you can buy your way out of.
“Rapid” Instruction?
You’re concerned that homeschoolers aren’t getting rapid instructional experience. I’m concerned that public school student aren’t reading books, understanding government and politics, participating in community service or graduating high school. Let’s not forget that education isn’t an end to itself. It is also a means to being more meaningful contributors to society, better neighbors, healthier and happier people.
And “rapid.” I’m concerned about that, too. What’s the virtue in speed? Does slow and steady not win the race? Doesn’t every child learn at their own pace and in their own way, according to their unique set of gifts and abilities?
(source)
You’re concerned that some parents aren’t “intentional” enough. Who are these homeschooling parents? Sounds like some shifty folks. It’s as if they said, “Hey, it’s a lot of work to get the kids to school on time. So, let’s just say we homeschool so we can sleep ’til noon.” But, wait…what’s that? More than 66% of homeschooling fathers have at least a bachelor’s degree or higher degree. The same is true for more than 62% of homeschooling mothers.)
I’m concerned about your lack of respect for parents and their judgement. (source) As with other things (like vaccination, for one) why mistrust the people who have the most emotional, spiritual, financial, cultural investment in the child in exchange for trusting a bureaucracy who has never met your child and has nothing at stake in playing fast and lose with their education and futures?
Mr. King, you’re concerned that homeschooled students aren’t building relationships with their peers, teachers and mentors. Are you equally concerned that public school students aren’t building healthy relationships with siblings, parents, grandparents, and neighbors? We have only so many hours in a day. If a child is at school from when the bus picks them up at 7am until they get home at 3pm, not including hours away from home at extra-curricular activities such as sports, clubs and music lessons, adding to that the 1-2 hours of homework each night, when does that leave him time to have tea with his grandmother or to help his grandfather work on the car or to play outside with his siblings?
One may be in school for 13 years of life, but family and community will be there your whole life. The “real world” is not within the four walls of the school. The real world is the home, the farm, the market, the church, the neighborhood. By isolating and insulating our young people from the real world for such a large chunk of their daily young lives, how is that teaching them how to maintain real relationships in other contexts?
The Facts
Wake up, that’s the coffee you’re smelling. Let’s face the facts, Mr. King. Homeschooling is on the rise in the United States. According the the Family Research Council “The home-education movement has exploded under Obama, spiking from 1.5 million to more than two million in just five years.” (source) Homeschoolers are not going away. Public school is experiencing a growth rate of 1%. Homeschooling is growing at a rate of 7%. There are over 2 million homeschoolers in the United States. And the majority of those who were homeschooled, will also homeschool their kids. In fact, over 82% of those who were homeschooled say they will homeschool their children. (source: HSLDA)
I am one of them.
I was homeschooled, back-in-the-day. When my parents embarked on the journey of homeschooling we didn’t have any other homeschoolers in our social circle, church or family. We were it. It was the great experiment. But, my parents were willing to make whatever sacrifices they had to in order for their children to become successful, happy and well-adjusted adults. For us, that meant homeschooling. (That may not be the case for your family and that is OK. We all have to make the decisions and sacrifices that make sense for us.)
And all their children (my siblings and I) have chosen to homeschool our children. You can’t stop this trend with false narratives of children without options and parents without ambition, students who are not socialized and don’t know how to make it in the real world. That’s a pure fiction. And we see right through it.
You have concerns? We have concerns. And we are willing to do whatever it takes.
Please pass the muffins.
What are your concerns with the educational system?
Ready to get started living a healthier life? This complete, 50-page guide will walk you through the steps, product swaps, recipes, and more that you need to get started today!
Original article and pictures take modernalternativemama.com site
I don’t want you to ever read my blog and walk away feeling guilty. I want you to feel loved, encouraged, inspired and motivated–no matter where you are in life! I hope this resonates with some of you. Go in grace, humbled homemakers!
Dear Mom who tried to breastfeed and thinks that she failed,
I hear it in your voice. I see it in your eyes. Someone–a “successful” breastfeeding mom–asks: “Did you breastfeed or bottle feed?”
You lower your head and whisper: “I tried to breastfeed…but it just didn’t work. I didn’t make enough milk, and we had to supplement, and by three months, my milk had dried up. I feel bad about it, but I couldn’t.”
And because you couldn’t, you avoid conversations like this. When baby feeding comes up, you change the subject, or walk away or–worst of all, perhaps you even avoid being friends with those who advocate breastfeeding.
It’s not that you don’t think breastfeeding is a good thing. You believe in it. You’ve read the statistics. You’ve done your research. Heck, you even wanted to breastfeed.
But pondering these things and being around breastfeeding mamas only fuels your guilt.
Dear Mom who tried to breastfeed and {thinks that she} failed: Be released of that guilt, dear sister.
Walk free.
First of all, if you even tried, you’re a successful breastfeeding mama in my book. So what if the “experts” say you should breastfeed exclusively for 6 months? So what if your friend breastfed for two years?
Those “experts” and that friend are not YOU. They don’t know why you had to stop breastfeeding. They don’t know the stress that it was causing your family, the underlying health conditions (yours or your baby’s), how it reminded you of being molested as a child or whatever reason may have led you to bottle feed your baby.
From a breastfeeding mama who has breastfed for 53 months and counting, let me say this loudly and clearly now:
You, my dear, are NOT a failure.
If you breastfed for 3 months, 1 month…even 1 day–you ARE a success.
Don’t feel ashamed for doing your best. Don’t feel guilty for nourishing your baby with formula.
Breastfeeding is not the true test of motherhood.
No, in reality, it’s just a blip on the timeline of eternity. It’s just one tiny facet. And…dare I say: There are much, much more important things that factor into the well-being of your child than whether you use breast or bottle. We should never allow a passing season in our lives to fully define us.
When I think about being a “successful” breastfeeding mama, I’m led to 1 Corinthians 13. This is my little paraphrase when comparing love to breastfeeding: “I can breastfeed my children exclusively for years on end and never break out even one bottle of formula, but if I have not love for them…I am nothing.”
I do not know why you stopped breastfeeding, and, really, it’s none of my business. But I do know this: You love your child. And that, my dear sister, is the most important thing of all.
I’m sorry when breastfeeding mamas like me make you feel bad about giving it up. I don’t think most of us mean to, but I’m sorry nonetheless.
And the next time someone asks if you breastfed or bottle fed–and I don’t care if it was even for a day–say, “Well, yes, I did…I did both.” Don’t feel like you need to explain any more.
You love that little baby of yours. Oh, how you love her! And for anyone to suggest otherwise–just because you don’t breastfeed–is just plain wrong (and mean!).
Go in peace, dear mama. Let go of that guilt and walk in freedom. Take that word “failure” out of your head. You, my dear, are a success.
Did you try to breastfeed and it just didn’t work? Have you ever felt like a failure because of it?
P.S. Are you a mom who simply chose not to breastfeed at all? I wrote this other letter specifically for you!
Original article and pictures take thehumbledhomemaker.com site
Day 8 Of The Clean Eating Challenge Photographs by Yael Malka for BuzzFeed. Design by Chris Ritter/BuzzFeed
BuzzFeed Food's Clean Eating Challenge is a two-week detox plan that's all about eating real food in order to feel great and have more energy. All of the food is low carb and gluten free with an emphasis on lean protein (no red meat) and fresh produce. There's no processed food allowed; every meal is homemade.
It's important that you follow the meal plan in order starting with Day 1 since most of the recipes call for leftover ingredients from previous days. But you can start any time and find full instructions here. Aim to eat every 3-4 hours and try not to eat within two hours of bedtime.
Photograph by Yael Malka for BuzzFeed
BLUEBERRY YOGURT SMOOTHIE
Makes 1 serving
If you made smoothie packs in advance, this will be in a ziploc bag in the freezer, labeled Sunday, Week 2, Breakfast.
Ingredients
1 cup blueberries, frozen
1/2 cup greek yogurt
1 cup almond milk
1/4 teaspoon vanilla
1 teaspoon honey
Procedure
Add all ingredients to a high speed blender and puree until smooth (about 1 minute).
262 calories, 3.5 g fat (0 g saturated fat), 37.2 g carbohydrate (4.9 g fiber, 29.7 g sugars), 25 g protein, 304 mg sodium, 10 mg cholesterol
1/3 recipe steamed asparagus (leftover from Saturday's breakfast)
2 large eggs for women; 3 large eggs for men
4 basil leaves, sliced into thin ribbons
Procedure
Cut leftover asparagus into 2-inch pieces. Heat tomato sauce in a small skillet or saucepan with a lid. When sauce is steaming hot all the way through, add asparagus and stir the mixture together. With the back of a spoon, make two little craters in the tomato sauce, and crack one egg into each. Turn the heat to low, and cover the pot. Cook 5-7 minutes, until the egg whites are cooked through but the yolks are still runny. Carefully transfer the mixture into a bowl to serve; garnish with the chopped basil.
308 calories, 14.2 g fat (3.8 g saturated fat), 25.9 g carbohydrate (5.6 g fiber, 15.4 g sugars), 17.2 g protein, 669 mg sodium, 372 mg cholesterol
Photograph by Yael Malka for BuzzFeed Photograph by Yael Malka for BuzzFeed
EGGPLANT WITH CHICKPEAS, CAULIFLOWER, AND LEMON-PARSLEY YOGURT
Makes 1 serving
This dinner makes a lot of leftovers. Save half of the roasted eggplant, half of the Big Batch Roasted Chickpeas for lunch on Tuesday, and half of the Roasted Cauliflower for breakfast on Tuesday.
Ingredients
1 medium Italian eggplant (half for this dinner, half for Tuesday's dinner)
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt, divided
freshly ground pepper
1/2 recipe Big Batch Roasted Chickpeas, at room temperature (recipe below)
1/2 recipe Big Batch Roasted Cauliflower, at room temperature (recipe below)
1 tablespoon hummus
juice of 1 lemon, divided
1/4 cup Greek yogurt
1 tablespoon chopped parsley
Procedure
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut eggplant into 1/2-inch cubes, and transfer to a medium mixing bowl. Toss the eggplant with olive oil, kosher salt, and freshly ground pepper. Let the salted eggplant sit out at room temperature for at least 30 minutes and up to an hour. (In the meantime, prepare the Big Batch Roasted Chickpeas and Big Batch Roasted Cauliflower (recipes below)). Spread eggplant out evenly over the parchment-lined baking sheet. Roast for 30 minutes, eggplant cubes are soft all the way through.
While the eggplant is roasting, mix the roasted chickpeas, roasted cauliflower, hummus, and the juice of half a lemon in a medium mixing bowl. Toss until everything is evenly coated in hummus.
To make the parsley yogurt sauce, mix yogurt, the juice of half a lemon, and chopped parsley in a small mixing bowl.
To serve, transfer half of the eggplant cubes to a plate, spoon the chickpea-cauliflower mixture on top, then top with the yogurt sauce.
Cool the remaining eggplant cubes completely, then store them in an airtight container in the fridge.
456 calories, 15.3 g fat (2 g saturated fat), 64.8 g carbohydrate (17.3 g fiber, 2.7 sugars), 21.3 g protein, 772 mg sodium, 2.5 mg cholesterol
Raw eggplant is bitter and gross, so make sure you cook it all the way through. When it's done, the pieces will be extremely soft and slightly browned.
Photograph by Yael Malka for BuzzFeed
BIG BATCH ROASTED CHICKPEAS
Makes 1 cup
Use half of this recipe for tonight's dinner, and save the rest for Tuesday's lunch.
Ingredients
1 15-oz can chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/2 teaspoon paprika
Procedure
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. In a medium mixing bowl, stir together all ingredients then transfer the chickpeas to the baking sheet and spread them out into an even layer. Roast 20-25 minutes, until chickpeas are golden brown and crispy on the outside, turning and shaking the baking sheet halfway through.
Cool completely before storing leftovers. Chickpeas will keep for up to 4 days stored in an airtight container at room temperature.
If you have two baking sheets, you can roast the chickpeas and the cauliflower at the same time. Spread the chickpeas out over your parchment-lined baking sheet.
Photograph by Yael Malka for BuzzFeed
The chickpeas are done when they're golden brown, crispy, and slightly shriveled.
Photograph by Yael Malka for BuzzFeed
BIG BATCH ROASTED CAULIFLOWER
Makes 2 servings
Use half of this recipe for tonight's dinner, and save the rest for Tuesday's breakfast
Ingredients
1 large head cauliflower, cored and broken into bite-sized pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Procedure
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the cauliflower with the oil and salt, then transfer to the baking sheet and spread the pieces out in a single, even layer. Roast 40 minutes, until cauliflower is cooked and slightly browned turning the baking sheet halfway through.
Cool completely before storing leftovers. Roasted cauliflower will keep for up to 4 days refrigerated in an airtight container.
Don't crowd the pan with cauliflower; the florets shouldn't be touching.
Photograph by Yael Malka for BuzzFeed
Cauliflower is done when the edges have started to brown and the florets are soft.
Photograph by Yael Malka for BuzzFeed Photograph by Yael Malka for BuzzFeed
Day 2 Of The Clean Eating Challenge Photographs by Yael Malka for BuzzFeed. Design by Chris Ritter/BuzzFeed
BuzzFeed Food's Clean Eating Challenge is a two-week detox plan that's all about eating real food in order to feel great and have more energy. All of the food is low carb and gluten free with an emphasis on lean protein (no red meat) and fresh produce. There's no processed food allowed; every meal is homemade.
It's important that you follow the meal plan in order starting with Day 1 since most of the recipes call for leftover ingredients from previous days. But you can start any time and find full instructions here. Aim to eat every 3-4 hours and try not to eat within two hours of bedtime.
Mix all ingredients until thoroughly combined. Store in an airtight container and refrigerate for at least 6 hours and up to 24 hours.
350 calories, 9.3 g fat (1 g saturated fat), 53.4 g carbohydrate (11.5 g fiber, 18.3 g sugars), 20.5 g protein, 151.9 mg sodium, 5 mg cholesterol
If you need to pack lunch and your snack to go, assemble them after breakfast. Pack the vinaigrette (which you made last night) separately from the lunch salad. See instructions below.
KALE, CHICKPEA, AND FENNEL SALAD WITH ORANGE VINAIGRETTE
Makes 1 serving
Pack this in the morning keeping the vinaigrette in a separate container. Refrigerate until you're ready to eat, then toss the salad with the vinaigrette.
Combine kale, chickpeas, fennel, and quinoa in a medium mixing bowl and toss with the orange vinaigrette; be sure to coat everything evenly. Add mint and parmesan, saving just a little bit of both for garnish, and toss gently, just to combine. Transfer to a plate or bowl, and garnish with the remaining parmesan and mint, plus freshly ground pepper, to taste.
If you're packing lunch to go: Combine all ingredients except the vinaigrette in a large airtight container; pack the vinaigrette in a small container separately. Refrigerate until you're ready to eat and pour the vinaigrette over the salad at lunch time.
398 calories, 15.1 g fat (6.2 g saturated fat), 45.7 g carbohydrate (10 g dietary fiber, 2.7 g sugars), 22.1 g protein, 1,246 mg sodium, 22.4 mg cholesterol
Pack this in the morning (it's OK to drizzle the balsamic on ahead of time) and refrigerate until you're ready to eat.
Cut 1 large beefsteak tomato into thick slices or wedges, and serve with 1 ounce thinly shaved feta, and 4 thinly sliced basil leaves. Drizzle with 1 teaspoon balsamic vinegar.
If you're packing your snack to go: Toss everything together in the morning then pack it in a small container and refrigerate until you're ready to eat.
129 calories, 6.1 g fat (4.2 g saturated fat), 12 g carbohydrate (2.2 g fiber, 6 g sugars), 6.2 g protein, 358 mg sodium, 25.2 mg cholesterol
NAPA CABBAGE WRAPS WITH CHICKEN BREAST, TOMATOES, MANGO, AND AVOCADO IN BASIL-LIME VINAIGRETTE
Makes 1 serving
For this recipe you will use leftover chicken that you made Sunday; you'll make a lime vinaigrette to use now and later in the challenge. Be sure to store the leftover avocado.
4 large Napa cabbage leaves (use the outermost leaves of 1 head)
*To store the remaining 3/4 avocado, keep the pit intact inside the avocado and wrap tightly with plastic wrap.
Procedure
While chicken is still refrigerator-cold, cut the meat into 1/2-inch cubes (4 ounces should be about 1/2 cup of cubes; 6 ounces should be about 3/4 cup. Transfer the cubed chicken to a medium mixing bowl and add the mango, avocado, tomato and vinaigrette. Season to taste with freshly ground pepper, and toss so that everything is evenly coated in dressing. Add basil ribbons and toss, gently, just to evenly incorporate the basil.
Divide the chicken mixture evenly among the cabbage leaves.
370 calories, 19.3 g fat (3 g saturated fat), 21.7 g carbohydrate (5.9 g fiber, 12 g sugars), 29.7 g protein, 98 mg sodium, 70.2 mg cholesterol
No need to get too crazy cutting your filling ingredients into perfect cubes. Just make sure everything is roughly the same size.
Photograph by Yael Malka for BuzzFeed
Choose four large cabbage leaves from the outside of the head of cabbage. Wrap the remaining cabbage in plastic wrap and store it in the fridge.
Photograph by Yael Malka for BuzzFeed
To store the remaining 3/4 avocado, keep the pit intact and the skin on, and wrap it tightly in plastic wrap. Store in the fridge.
Photograph by Yael Malka for BuzzFeed
BIG BATCH LIME VINAIGRETTE
Makes 1/3 cup
Ingredients
juice of 2 limes, strained (about 1/4 cup)
1/2 teaspoon kosher salt
1 teaspoon honey
1/4 cup olive oil
Procedure
In a small mixing bowl, combine lime juice, salt, and honey. Slowly drizzle in the olive oil while vigorously whisking the mixture with a small whisk. Whisk for an additional 30 seconds after all of the oil has been added.
Vinaigrette will keep up to 5 days, refrigerated in an airtight container.
When you make a vinaigrette, it's important to start with all of the ingredients except the oil in a mixing bowl that's big enough to allow for serious whisking.
Photograph by Yael Malka for BuzzFeed
Then, add the oil really slowly, while whisking as fast as possible.
Photograph by Yael Malka for BuzzFeed
All of the agitation will emulsify your vinaigrette. Translation: the oil and the liquid will mix together to create magical deliciousness, instead of being all separated and gross.
