Bird’s-Eye View

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I’ve tried out various ways of carrying Veronika around the house, both for her own sense of discovery (the “leopard” is great for little tours around the house!) and to keep things novel for myself as a parent.

Today was all about propping her up over the shoulder, which gives your little one a “bird’s eye” view of things. Not only will a home look different for an infant who normally lies down, but this position also has the benefit of helping with babies who spit up frequently.

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I’ve read recommendations to keep a baby upright for 20 minutes after each nursing session, but honestly who has the time? If I carry Veronika on my shoulder for a bit, she gets upright time and I still get things done!

So today’s activity is simply to give the bird’s eye view a try. You can (as with leopard pose) do a little tour around the house, or just narrate your chores as you move about one room.

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Or take your baby to look at something beautiful, as we did with a local Christmas tree festival – the bird’s eye view was perfect!

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Farro Salad with Roasted Vegetables

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This filling salad is a great addition to a vegan holiday table, and was my contribution to this year’s celebration. We love it paired with Gardein’s stuffed holiday roast!

Ingredients:

  • 1 cup farro
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper, divided
  • 3 cups cauliflower florets
  • 2 cups sliced rainbow carrots
  • 8 ounces chopped cremini mushrooms
  • 5 tablespoons olive oil, divided
  • 1 and 1/2 tablespoons lemon juice
  • 1/2 teaspoon mustard
  • 2 tablespoons chopped fresh parsley (optional)
  1. In a saucepan, combine the farro, broth, cumin, ginger, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer, covered, for about 25 minutes, until the liquid is absorbed. Set aside.
  2. Meanwhile, combine the cauliflower, carrots, and mushrooms in a roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon black pepper. Roast at 400 degrees F for 25 minutes.
  3. In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, and the mustard. Add the farro mixture and roasted veggies. Sprinkle with chopped parsley just before serving if desired.

The salad is good warm or at room temperature, making it ideal for a busy holiday feast!

 

“Baby Napping” Sign

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We’ve been lucky so far with Veronika – she can pretty much sleep through any level of noise, be it a birthday party or an afternoon at home. But as we enter the holiday season, there’s going to be a lot more noise and a lot more company, and sometimes it’s helpful to give guests or neighbors a hint that baby is sleeping before they come crashing noisily in.

This is a great project for older siblings to help with, too. We pulled out Travis’s art kit to put together a “baby napping” sign.

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Encourage your child to write the words on the sign if they are interested (Travis was not), and to help select colors or cute images. To wit, we glued on a picture of a swaddled infant.

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Once the sign is complete, you can tape it up in any moment that demands quiet.

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Happy napping!