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My First Birth: An Epilogue About Dealing with the Pain

Birth, General, Mom Talk

So hear I am, three days away from my due date with my fourth pregnancy, and it took a little longer than the last few times, but I’m finally starting to read birth stories again, namely my own! Reading birth stories is empowering and reminds me that my body is designed for this process. I am so glad that I wrote down every single detail because reading through these stories makes me feel like I’m right there again. I highly recommend doing this because as memorable as giving birth is, there’s no way you will remember all of the little details.

The one that stood out to me the most was my first born Ruby’s birth. It brought tears to my eyes as I remembered the pregnancy, the researching, the not knowing, the fear, the anticipation, the l-o-n-g labor, the pain, oh god the pain, and the sheer and utter joy of meeting our sweet little angel that had been nestled inside of my body and our minds for so long.

During a Contraction at the Birthing Center

During a Pretty Intense Contraction at the Birthing Center

During Labor for Ruby at the Birthing Center

During a Mild Contraction at the Birthing Center

Meeting Ruby for the First Time

Meeting Ruby for the First Time

I just wanted to write a little epilogue as a reminder to myself before I enter the throes of childbirth again, and to anyone who has read my birth story before giving birth the first time and thought “Yikes!”, or to anyone else who might be scared about childbirth and researching what it’s like to give birth for the first time…or anytime. While first births do tend to be long, I do not think that I should have had to go through so much pain, and I just wanted to talk a little bit about why I did and if I could go back in time, what I would have done differently.

1. Labor at home as long as possible. When I was laboring at home, the pain was WAY more manageable. I was so comfortable putzing around my house, but as soon as we had to awkwardly get me in the car, drive for 20 minutes, get to a strange new place in the middle of the night, be scrutinized by someone who didn’t think one of my contractions was “good enough” to be admitted, and then have nothing to do but walk the strange hallways and watch the clock, it started to feel like things were out of my control. I know that memories fade over time, but when I remember Ruby’s birth, I don’t remember things being very painful until we got to the birthing center.

2. Have a home birth. There are tons of articles that can scare you into the all of the things that could go wrong in birth and why you should be near medical staff who can provide all of the interventions that cause the United States to be ranked 34th when it comes to infant mortality, and there are also some wonderful articles, like this one, about how giving birth at home is actually safer and requires less medical intervention. But I want to talk about the feeling you get from being home versus being somewhere foreign. We were at a birth center with a team of caring midwives, comfortable homey rooms, soft lighting, plenty of snacks, and no interventions, yet it still wasn’t comfortable enough.

The best thing about being at home is that you already have an entire system in place for relaxation. When I am feeling stressed at home at any normal given time, I know that I can light some candles, take a bath, grab one of my favorite beverages from the fridge, put on my favorite playlist, and let the problems of the world melt away. But in this foreign place, we had to figure out how to hook up our ipod, where to put all of my “comfort items” that I brought from home (and yes, I brought a deck of cards – just in case we got bored!), dim the lights, try to remember from our tour how the kitchen was set up, and orient ourselves with our new surroundings. And while things may have appeared physically comfortable, they weren’t mentally comfortable.

That brings me to the next best thing about being at home. You can putz around your house doing menial tasks that will totally help you to clear your mind in between each contraction. My nesting instinct always hits really hard right before and during labor because I want everything to be just so when my precious little angel enters the world. The beautiful thing about labor is that while contractions do have about a 15 second peak of really intense pain, the pain will completely melt away in between contractions and this enables you to handle them one at a time. Unless, that is, you are like me with this first birth and start to panic and feel like the pain will never leave and you’ll be stuck there laboring forever. Giving birth is just as much mental as it is physical. If you’re considering a home birth, I highly recommend watching The Business of Being Born and reading Ina May Gaskin’s Ina May’s Guide to Childbirth.

3. Have the option of an epidural if you’re not going to give birth at home. I kept thinking that time would go fast, or that my adrenaline would kick in, or that my endorphins would allow me to handle the pain, but none of those things happened. I kept trying to do everything I could think of and because I was in this foreign place, I was trying to rely on my head instead of my body. Whenever I have labored at home, I have been able to let everything else melt away and focus very intently on what my body is telling me. Should I get on the exercise ball, get on all fours, wiggle my hips, request pressure on my back from my husband, walk around, get in a warm bath, eat something or rest?

As much as midwives, doulas, husbands, nurses, and doctors are there to help and support a woman in labor, it’s really just an internal experience for the mother. She has to find her inner strength, she has to learn who she is more deeply than she ever has before, she has to get in touch with the parts of her mind and body that are locked far far away, and in doing so, she opens up to the part of her that is giving birth not just to a child but to herself as a mother. This is an incredibly difficult thing to do when you have a bunch of people shouting directions at you or making you feel like a watched pot. This is why I recommend that if you’re not going to give birth at home, just get the dang epidural. Sure, you’ll have to deal with the fact that you are paralyzed from the waist down and lose your ability to listen to your body, but how can you be expected to do that in the first place in this foreign place with foreign people trying to learn how to do something completely foreign to you? If I could go back in time and give myself an epidural, I most certainly would!

4. Don’t rely on what you’ve read or what you’re being told, rely on your instincts. I just want to reiterate this again because it is so so important. Your body knows what do to. Women are designed for this process and our bodies are made to open up and give life. Women around the world and for centuries before this have been giving birth long before epidurals were even invented. It is a process that unites all women and it is an amazing and incredible experience that will transcend you and leave you completely changed from the person you were before…for better or for worse.

When I started to panic and felt like the pain was more than I could bear, I started thinking about things I had read like, “I should squat because it opens up the birth canal by 20%. Or, I should sit backwards on the toilet because it helps to give women the urge to push.” Instead of relying on my instincts, I was relying on the professional advice I had gleaned rather than on my natural instincts. If you can enter a mental state where you can really and truly listen to your body, find your inner strength, and do what comes naturally, you will be able to have an experience that is exciting, beautiful, and pure rather than something you just want to be over.

5. Don’t let anyone check you internally. I know that most women are uncomfortable with the idea of checking themselves, but I highly recommend that you get familiar with your body either before becoming pregnant or when you first find out so that you have a comparison and check yourself regularly so that you can track your progress. When you check yourself, you are very in tune with what feels okay and what hurts. When I was internally checked during this birth it was VERY painful! I think before the midwife checked me she asked if she could “do something to help things move along more quickly” and even though I have no recollection of understanding what that meant in any sense, my husband said I grunted something that sounded like, “Sure!” I’d say it’s best to keep everyone’s hands out of there except your own. It’s not fair to ask a woman who is going through something like this if they are okay with having their waters broken, cervix stretched, or membrane’s stripped when they don’t fully understand what the ramifications will be.

I have found that the best way to learn how to check myself is in the shower. I am right handed, so I prop up my left foot as high as I can and position my left hand palm up and my first two fingers extended. Then I reach up and back as far as I can. Now, first of all, I can tell you that my cervix has been much easier to find with each pregnancy, probably because it’s not as high as it once was. But it is still possible to find with your first pregnancy. You just have to reach really really far. In the beginning, your cervix will feel like a nose, kind of sticking out and down with a firm but soft texture. In the middle, you’ll find the opening of the cervix. With your first birth, you probably won’t feel much of an opening until much later in the pregnancy, but with subsequent births, it always seems to be dilated to at least 1 cm. As you enter labor, your cervix will efface which means that it will thin out and flatten. It starts out as being 0% effaced and when it’s completely 100% effaced and your cervix is dilated to 10 cm, you will be ready to push the baby out. With Ruby, I was about 1 cm dilated and about 40% effaced for the weeks leading up to her birth. Now with my 4th, I have been about 2 cm dilated and about 60% effaced for weeks.

During labor with Ruby, I checked myself regularly before we went to the birthing center. My husband found a google image that looked like a bullseye chart showing what the cervix would look like at each dilation. Before we left, I predicted that I was dilated between 4 and 5 cm. When the midwife checked me upon our arrival, I had been right on. I remember checking myself with our second birth, Elliot, when I was in the bathtub and even though I was dilated to 5-6 cm, I was in denial that the birth was really happening and convinced that I would still go to sleep that night. With our third birth, Ophelia, I remember checking myself right before I pushed her out. I was brushing my teeth in between contractions and I announced to my husband, “I can’t feel any edges, I must be dilated to 10 cm!” I can’t tell you how empowering it is to be able to check yourself and know exactly what your body is going through rather than having to rely on someone else to do it for you.

6. Don’t let anyone stretch your cervix during labor. I’m sure that there are times when this intervention can actually be helpful, and I’m not saying to NEVER do this. I would just encourage you to research it before you go into labor so that you at least know what you are being asked to give up when this happens. Whenever the midwife stretched my cervix, I believe she gave me what is called an anterior lip (it is also possible that I already had an anterior lip, but whatever she did made things hurt much much worse). This happened to my mom too when she had her cervix stretched by her midwife during the birth of my twin sisters and the results can be very painful. Basically, the baby’s head will push down on the cervix and evenly dilate it so that it forms a nice perfect circle. When your cervix is stretched in the throes of labor, however, it can cause it to open in an oblong shape which can become enflamed and continue to dilate unevenly. This becomes VERY painful and can prevent you from opening up all the way when it’s time to push thus resulting in further interventions.

7. Don’t let anyone bully you into speeding up your labor because they have somewhere else to be. When we transferred to the midwifery at 31 weeks, we barely had time to meet each of the five midwives who could potentially be at our birth. This resulted in us having someone at our birth who we had only met one other time and who we had not had the time to build a relationship with. With our next three births, we have had three different midwives (because of our constant moving), who we got to know each one really really well throughout the entire pregnancy, which resulted in an incredible experience every time. With our first birth, I felt like our midwife was slightly annoyed at being called up in the middle of the night and not looking forward to the long slow progression of a first time mom. When she wanted to stretch out my cervix to “speed things up” I have to wonder, was that really for me, was that really in my best interest? Or, was she just hoping to get home a little sooner?

8. Keep hydrated and nourished. I don’t know what all of the hospital policies are, but I have heard that they only allow ice chips in case you have to have to be rushed into surgery so you don’t vomit. Once again, something that is good for the doctors, but not for the woman in labor. I have read many stories of laboring mothers whose births have stalled because they simply ran out of fuel. Now personally, I didn’t feel like eating anything during labor and during transition I actually vomited up all of the food I had eaten anyways, but my husband and midwife kept my water bottle constantly full of Recharge which really helped me to keep my energy up. During my third birth I ate a nourishing bowl of soup right before labor and it energized me completely throughout the birth.

In conclusion, I just needed to give myself a little pep talk as I try to mentally prepare for this upcoming birth and remember that I can do this, my body is designed to do this, it will start, I will manage the pain one contraction at a time, it won’t last forever, I will rely on my instincts and find my inner self and my inner strength, and then I will be able to bond with a little person who will join our family and change our lives forever.

 

November 9, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2014/11/Birthing-Center-Featured-Image.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-11-09 09:45:332024-11-06 13:40:53My First Birth: An Epilogue About Dealing with the Pain

Why You Don’t Need Statins

General, Health, Pharmaceuticals

lipitor

You go to the doctor, they draw your blood, and they knowingly make recommendations based on what they find. It’s very easy to measure levels of cholesterol in the blood and because of this, doctors get excited when they see your numbers for LDL (the “bad” cholesterol) above 180. “Take a cholesterol lowering drug!” they proudly say, glad to be of service.

But the truth is that we have put doctors on too high of a pedestal and think that they truly have our best interests in mind as they “guide” us. But it’s just a job, and they are motivated by the institutions and industries that fuel their paychecks. Like it or not, pharmaceutical companies offer kick backs every time doctors get another person to take Lipitor. If you want to place your life in the hands of a stranger, then be prepared to be at the mercy of whatever misinformation has permeated the culture of their practice, but if you take responsibility for your own life, do your own research, and let food be your medicine, you will be able to design, tweak, and implement a way of life that makes YOU feel good and you will have no one to answer to except for yourself.

Here are the reasons why I have recommended that my own dear great-grandma should NOT take statins…and neither should anyone else.

1. Our bodies NEED cholesterol! We need it to help give cells their stiffness and stability, to make sex hormones, to help us assimilate vitamin D, to help with digestion, as an antioxidant, and to make serotonin, the “feel good” chemical in the brain.

2. Data DOES NOT support that lowering cholesterol is good for our health. In Gary Taubes’ book Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health he explains how in 1986, Jeremiah Stamler (who along with Ancel Keys helped to con an entire nation into thinking saturated fat and cholesterol are bad – read more about this in my blog The Truth About Fats) tracked 362,000 middle aged men in the Multiple Risk Factor Intervention Trial (MRFIT). The data shows that for every 1,000 middle aged men who had high cholesterol (between 240-350 mg/dL), eight could be expected to die of heart disease, and for every 1,000 middle aged men who had cholesterol between 210-220 mg/dL, six could be expected to die from heart disease. That is a statistical difference of .2% and that to me doesn’t sound very compelling. Also, for those who lowered their cholesterol to 200 and below, their death rate was no different than that of men with cholesterol between 200 and 250.

5. There is NO data that supports women or anyone over 60 benefiting from lowering their cholesterol. Actually, quite the opposite seems to be true. For women and anyone over 60, having HIGHER levels of cholesterol is actually associated with a LOWER incidence of heart disease.

3. Why do we call LDL-Cholesterol the “bad” cholesterol anyways? The website for the cholesterol lowering drug, Crestor, explains how the National Cholesterol Education Program (NCEP) guidelines recommend that total cholesterol levels should be below 200 and how LDL-Cholesterol levels should be less than 100 mg/dL because, “LDL-cholesterol is considered the “bad” cholesterol because if you have too much LDL-cholesterol in your bloodstream, it can lead to plaque buildup in your arteries over time, known as atherosclerosis.” First of all, there is no such thing as “bad” cholesterol. LDL cholesterol is REPAIRING damaged arterial walls. In her book, Nourishing Traditions, Sally Fallon explains how blaming cholesterol for it’s correlation with clogged arteries is like blaming the police for their correlation with crime. A high crime area will have an increased number of police officers just like clogged arteries will have an increased level of LDL cholesterol, but the high crime isn’t CAUSED by the police and the clogged arteries are not CAUSED by the cholesterol. To learn more about what causes arterial damage and heart disease read my blog: The Real Cause of Heart Disease.

4. If you are a woman and if you are over the age of 70, you shouldn’t be taking statins period. Why? Because for these people, having a HIGHER level of cholesterol is actually associated with a LOWER risk of heart disease.

5. The side effects for taking statins far outweigh any perceived benefit. In every study with rodents to date, statins have caused cancer. In the CARE trial, breast cancer rates of those taking a statin rose by 1,500%. This is because statins depress the immune system leaving you susceptible to cancer and infectious disease.

If you want to learn more, check out the following links.

  • Click here to see what the Weston Price Foundation has to say about the myths and truths about cholesterol.
  • Click here to learn what the Weston Price Foundation has to say about the dangers of statin drugs.
  • Click here to see a great two minute video about why cholesterol is good for you from the documentary Fathead.
October 21, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2013/10/lipitor.jpeg 225 225 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-21 15:50:072020-11-20 19:07:22Why You Don’t Need Statins

Why I Base My Health Philosophy on Weston A. Price

Food Science, General, Health

weston priceEvery time I have looked on the Internet for a resource to answer a question about health, nutrition, or diet, I seem to find a thousand different answers. These days, a google search seems to bring up more message boards with “the most popular answer” rising to the top as the expert opinion rather than an actual expert opinion. Or worse yet, I’ll stumble across a government funded website that is simply perpetuating misinformation (See my post: The Truth About Fats or read anything by Gary Taubes to learn how the government has deceived us about the most important health topics.) But after learning about the work of Cleveland dentist, Dr. Weston A. Price (1870-1948) and The Weston A. Price Foundation founded by Sally Fallon and Mary Enig, I finally have a resource that I can trust.

Why do I trust Weston Price? His research makes sense to me. It’s simple, straightforward, and sums up everything I believe in a nutshell. Dr. Price traveled the world doing field work in the 1920s and 1930s for his 1939 book, Nutritional and Physical Degeneration. His original goal was to record and study the dental health of pre-industrial populations including tribal Africans and Pacific Islanders, Inuit, North and South American Natives, and Australian aborigines. His findings led him to the belief that dental deformities were merely a sign of physical degeneration resulting from what he suspected were nutritional deficiencies. When Dr. Price analyzed the foods used by these people, he found that they provided four times the calcium and other minerals and at least ten times the fat-soluble vitamins from animal foods such as butter, fish, eggs, shellfish, and organ meats. Further research by Dr. Price showed that these primitive people valued not only the nutrition of the pregnant and lactating mother, but the nutrition of both parents preconception along with child spacing so that the mother could regain her full health and nutrition. Their diets were VERY rich in fat soluble vitamins A and D (nutrients ONLY found in animal fats).

weston teethThe people that Dr. Price studied all had beautiful straight teeth that were free from decay, healthy lean bodies, emotional stability, and they were free from the modern illnesses of obesity, diabetes, heart disease, and cancer. When their diets were “modernized” with sugar, white flour, pasteurized milk and convenience foods filled with extenders and additives, they quickly succumbed to deformed dental arches resulting in crowded, crooked teeth, narrowed face, and a reduced immunity to disease.

napd-seminole1napd-seminole2

Photos Copyright © Price-Pottenger Nutrition Foundation®, All Rights Reserved, www.ppnf.org
The “primitive” Seminole girl (left) has a wide, handsome face with plenty of room for the dental arches. The “modernized” Seminole girl (right) born to parents who had abandoned their traditional diets, has a narrowed face, crowded teeth, and a reduced immunity to disease.

The Weston A. Price Foundation has literally been my FOUNDATION for everything I am learning about health. Whenever I have a question about something like, “Should women take statins?” or “What should we do about high blood pressure?” I type in my question along with the name “Weston Price” and when I do, I don’t find advice about what drugs to take, I find advice that shows me how food can be our medicine and that makes sense to me!

October 21, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2013/10/weston-teeth-e1425732010646.jpg 344 598 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-21 15:45:472018-01-26 15:52:44Why I Base My Health Philosophy on Weston A. Price

Taco Meat…Without the Seasoning Packet

Beef, General, Recipes

As we have entered the deeper stages of our healthy eating conversion, I have always felt guilty about buying the MSG laden packets of taco seasoning, but we just couldn’t live without eating tacos!!! So I tried several different creations before finally creating this amazing recipe. We all love eating it and don’t miss the taco seasoning at all. Best of all, the kids love it! Our son (who can be a picky eater) loves eating a bowl of this meat as a little snack or a whole meal.

Ingredients

  • 1 lb. Ground Beef (Preferably use grass-fed beef. We have also used venison in this recipe and it tastes great!)
  • 1 Medium Onion (or 3 green onions)
  • 3 Cloves of Garlic
  • 3 T. Butter (Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones is better than plain butter, and plain butter is WAY better than margarine.)
  • 2 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 2 t. Ground Oregano (I buy mine here or you can buy it here.)
  • 2 t. Ground Basil (I buy mine here or you can buy it here.)
  • 2 t. Garlic Powder (I buy mine here or you can buy it here or here.)
  • 2 t. Onion Powder (I buy mine here or you can buy it here.)
  • 4 t. Bragg Liquid Aminos (Buy it here.)

Directions

  1. Preheat your cast iron skillet. First, let the pan slowly heat up on a low to medium setting and allow the butter to melt and coat the pan. (Read more about curing your cast iron skillet here.)

    Cured Cast Iron Skillet

    Cured Cast Iron Skillet

  2. Sautè the onions and garlic. Chop up the onion, peel the garlic and crush it in a garlic press and add both to the bubbling butter. Cook and stir for about 2 minutes.
  3. Add the ground beef. Break it apart a little bit at a time as it cooks and flip it as each side is browned.
  4. Time for seasonings! Once it is fully browned, add the garlic powder, onion powder, basil, oregano, Real Salt, and Bragg Liquid Aminos. (I never measure out the seasonings, I just add them. I find it’s best to add way more than you’d think, but you’ll get the hang of what you like with a little taste testing.)
  5. DO NOT DRAIN THE FAT! THE FAT IS VERY GOOD FOR YOU!! (Unless you’re using venison. Draining the fat will help to get rid of the gamy taste.)
  6. Simmer. Turn off the heat and let the meat sit covered and soaking up all of the juices for about 10 minutes.

    Taco Meat

    Taco Meat

  7. Get your toppings ready. While the meat settles, chop up some fresh lettuce and tomatoes, get out the shredded cheese, sour cream, jalapenos, hot sauce, and choose between a taco salad, tacos in a hard shell, a soft shell taco, a taco chips and cheese plate…or my favorite fried flour tortillas! (To make fried flour tortillas, heat up some coconut oil in a pan on medium to high heat, fry the flour tortillas for about 10 seconds on each side, fold in half to cool, and enjoy the most amazing flavor of your life!)
Tacos Ready to Eat

Tacos Ready to Eat

October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-28.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 22:19:342020-11-20 19:08:29Taco Meat…Without the Seasoning Packet

Ground Beef Chili Recipe

General, Recipes, Soup
Embracing Motherhood Ground Beef Chili Recipe

This is a pretty basic recipe for chili, but hidden under it’s simplicity is a complexity of layers that make it completely amazing. After a cold afternoon of playing outside, there is nothing better than a nice bowl of homemade chili to warm you up.! The great thing about this basic recipe is that by adding whatever extras you have in your fridge, it will be different every time.

Ingredients

  • 1 lb. Ground Beef (Finding a local source of grass-fed beef is best, or you can buy it here.)
  • 1 bag of Tomato Puree (You could also use 2 cans of organic whole stewed tomatoes.)
  • 2 Cans of Kidney Beans (If I had the time, I would soak some organic kidney beans on low heat with a glug of apple cider vinegar and a spoonful of freshly ground wheat or rye flour to unlock the phytase that will break down the phytic acid. Find out why here.)
  • *Veggies: Sometimes, a simple chili is best, but sometimes I like adding a bunch of veggies like zucchini, cauliflower, carrots, and celery.)
  • 1 Medium Onion
  • 3 Cloves of Garlic
  • 2 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 3 T. Butter 
  • 2 t. Ground Oregano 
  • 2 t. Ground Basil
  • 2 t. Garlic Powder
  • 2 t. Onion Powder 
  • 2 t. Bragg Liquid Aminos
  • 2 t. Chili Powder 
  • *1 t. Cayenne Pepper (I just add this to my own personal bowl of chili so that the kids can eat it!)

Directions

  1. Prepare the Pan: I love using my cast iron skillet for this recipe! Let the pan slowly heat up on a low to medium setting and allow the butter to melt and coat the pan.

    cast-iron-skillet

    Cured Cast Iron Skillet

  2. Cook the Onion and Garlic: Chop up the onion, peel the garlic and crush it in a garlic press and add both to the bubbling butter. Cook and stir for about 2 minutes.
  3. Add the Beef: Once the onion is soft, add the ground beef. Break it apart a little bit at a time as it cooks, and flip it as each side is browned.

    Browning the Beef

    Browning the Beef

  4. Season the Meat: Once the beef is fully browned, add the garlic powder, onion powder, basil, oregano, Real Salt, and Bragg Liquid Aminos. (I never measure out the seasonings. I just sprinkle them on the meat until it’s fairly covered. I always end up adding more than I think I should, and this gives it the best flavor.)
  5. DO NOT DRAIN THE FAT! THE FAT IS VERY GOOD FOR YOU!!!
  6. Simmer: Turn off the heat and let the meat sit covered and soaking up all of the juices while you prepare the rest of the soup. *This is the same recipe as my taco meat!
  7. Add Tomatoes and Beans: In a large pot, add the tomato puree and the drained cans of beans. Slowly heat them up to a low simmer on a low-medium setting (like a 4).
  8. Add the Beef: Add the browned beef and stir. Let it simmer on a low heat for a bit, or just eat it right away if you can’t wait!
  9. *Saute the Veggies: If you want to add more vegetables, don’t just dice them up and throw them in the pot! Saute each batch of veggies with a bit of oil and the same seasonings you added to the meat.

    Seasoned Zucchini and Celery Sauteing

    Seasoned Zucchini and Celery Sauteing

  10. Season to Taste: Add more of the seasonings that you added to the meat. Keep adding and tasting until you get it just right.
  11. Serve: Serve with some tortilla chips and fresh sour cream for a perfect meal.

In Conclusion

There are many different ways you can make chili. Sometimes, you might just want to empty out what you have in your fridge, and other times you might want something more traditional. I think it’s fun to be able to make the same meal often, but mix it up so that it seems different. So get creative, follow your cravings, and enjoy!

  1. Chili with Veggies

    Chili with Veggies

Chili with Beans

Chili with Beans

October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-101.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 22:03:292020-11-20 19:14:26Ground Beef Chili Recipe

Sourdough Pizza Crust Recipe

General, Pizza, Recipes
Embracing Motherhood Sourdough Pizza Crust

This sourdough pizza crust recipe is great for getting rid of the phytic acid that is in all grains, but you do need to prepare it about 8 hours ahead of time. If you need something right away, I suggest you check out my quick and easy pizza recipe.

This sourdough pizza crust recipe can be used to make one large pizza, two smaller pizzas, two trays of pizza muffins, or two medium sized calzones.

Ingredients

  • 1 c. Sourdough Starter (Blog Post: Sourdough Starter Recipe)
  • 2 c. Raw Milk (Blog Post: Why We Drink Raw Milk)
  • 4 c. Freshly Ground Flour (I get my wheat berries here, but you can find some similar here too and then I grind them with this.)
  • *2 T. Raw Honey (Optional: It helps to neutralize the sour flavor.)
  • 1 ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda (or aluminum free baking powder)
  • *Optional: Garlic Powder, Onion Powder, Oregano, and Basil

Directions

Part 1: Mix it Up and Let it Sit

  1. Dissolve the sourdough starter into the milk, add the flour, and stir until combined.
  2. Cover with a towel and leave out for 8 hours (or overnight).

Part 2: Make Your Crust (8 Hours Later)

Pizza Crust

Pizza Crust

  1. Add the honey, salt, baking soda, garlic powder, onion powder, basil, and oregano. Since the dough is pretty stiff at this point, I find it easiest to just knead in the remaining ingredients. To do this, spread a little flour on the counter top, grease up your hands with some coconut oil, and knead until everything is mixed together.
  2. To make a large pizza, preheat the oven to 450˚F, roll out the pizza crust onto a slightly greased pizza pan, cover with a towel and place on top of the preheating oven for an hour to let it rise (this is optional and will make a softer crust), add your toppings and bake for 15-20 minutes. *If you want to be extra fancy, melt some butter, add some fresh herbs and salt, and spread generously over the edges of the crust.
  3. If you want to make some amazing Pizza Muffins instead (which is what I usually do), click here to see the recipe. *I cook my pizza muffins for 10-12 minutes at 350º F.
October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/12/pizza-crust.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 16:04:572020-11-20 19:11:41Sourdough Pizza Crust Recipe

How to Make Pizza Muffins

General, Pizza, Recipes
Embracing Motherhood Pizza Muffins

As a busy mom with young eaters who LOVE pizza, I needed a quick, healthy, easy, and convenient way to feed them their favorite food. So after much trial and error, I created these delicious pizza muffins, and they were a BIG hit! The kids love them, and my husband and I love them too! They are so easy to make and they are even good cold which makes them perfect for school lunches.

Pizza Crust

  • Sourdough Pizza Crust: If you can plan ahead by about 8 hours or so, this sourdough pizza crust will taste great and be free from the mineral leaching phytic acid present in all grains.
  • Quick and Easy Pizza Crust: If you’re looking for a quick and easy pizza crust that is made with fresh homemade ingredients, this is the recipe for you.

Pizza Muffins

Ingredients:

  • Coconut Oil (For your hands and greasing the pan. I like to buy my coconut oil in bulk here, but you can buy it here and here on Amazon as well.)
  • 15 oz. Tomato Sauce with Added Herbs (I love using my fresh chopped tomato puree when on hand, but even spaghetti sauce will work, you just might want to add a little oregano and basil.)
  • 32 oz. (8 cups) Mozerella Cheese (Any kind of shredded cheese will work really. You can even make your own Raw Milk Farm Cheese!)
  • Toppings: Pepperoni, Ground Beef, Tomatoes, Green Olives, Onions, Peppers…or whatever else you might like!

Directions:

  1. Preheat the oven to 350° F.
  2. Grease the muffin tins liberally with coconut oil.
  3. Tear the dough into the size of about a tablespoon and plop into each muffin tin.
  4. Grease your hands up with coconut oil and flatten the pieces into the bottom of the pan.
  5. Put about a teaspoon of pizza sauce on top of each muffin.
  6. Cover the sauce with a generous helping of mozzarella cheese.
  7. Place pepperoni and any other toppings you wish to add (green olives, tomatoes, mushrooms, onions, green pepper, crumbled bacon, sausage, ground hamburger, etc.) on top. *For you big cheese lovers out there, you can top the toppings with even more cheese!
  8. Place into an oven preheated to 350° F and bake for 10-12 minutes. The cheese should just start to brown and bubble on the sides when done.
  9. Let the muffins cool a bit, and then use a butter knife to “cut” around the edges and remove from the muffin pan. The bottoms should be nicely browned and firm. If they are still soft, bake for a few more minutes.
  10. Once the kids (and I) devour as many as we can, I put the rest in a Ziploc bag and store in the refrigerator. My daughter loves it when I pack these for her school lunch, and my 2 and 4 year old love eating them cold too.

Variations

  • Garlic Butter Muffins: Melt some butter and add salt, oregano, basil, and garlic powder (or better yet, freshly pressed garlic), and spread generously on top of the dough. Then, sprinkle a little cheese on top.
  • Pizza Loaves: I find that my kids like to eat food WAY MORE when they help make it! They love tasting all of the ingredients along the way and helping out with whatever they are comfortable doing.We have these little mini loaf cooking containers that make for some really cute mini loaves. These loaves took about 15-18 minutes at 350° F to bake.
  • Mini Pizza Muffins: I recently bought this tray for mini muffins, and I love it! I just made a few batches to send into school with Ruby as her monthly class snack. The are the perfect bite-sized little treat!
Cooked Mini Pizza Muffins

Cooked Mini Pizza Muffins

October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-15.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 15:14:022020-11-20 19:14:49How to Make Pizza Muffins

Tomato Purée

Fruits and Veggies, General, Recipes

I worked with my mom and grandma one late summer afternoon to learn the fine art of canning tomatoes. It was so awesome to learn such a fine craft, but it was sooooooo much work, and something that I just don’t have the time for these days. Well, one day, my Grandma brought over some puréed tomatoes that had been in her freezer for practically a year. I cautiously used them in a chili and it was amazing!!! The taste was so much fresher than the canned tomatoes and freezing is so much better at preserving the nutrients too. What I like most about this method is being able to do small batches as my tomatoes ripen.

Ingredients/Materials

  • 10-12 Tomatoes
  • Cilantro (Half of a bunch)
  • Parsley (Half of a bunch)
  • Optional: Dill (Half of a bunch)
  • Optional: Fresh Garlic (4 pods)
  • 2 T. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • Large Bowl
  • Blender

Directions

  1. Cut up the tomatoes into quarters or eighths (depending on how efficient your blender is).
  2. Smush and crush them into bottom of the blender.
  3. Cover and blend in short pulses. You may need to smush the tomatoes down more in between pulses in order to get the juice flowing and the blender to run more efficiently.
  4. Prepare the herbs by chopping them up coarsely and add them to the middle of a tomato blend cycle.
  5. Add salt to a tomato blend cycle.
  6. Dump all of the blended tomatoes into a big bowl and stir. Give it a taste test to see if you’ve added enough herbs and salt. *You can also add some garlic, but I like the taste of fresh garlic and I’m worried that over time the garlic might take on too powerful of a flavor. 
  7. Other optional ingredients: Onions, peppers, chives…be creative!
  8. Store in gallon size Ziploc freezer bags. I like to fill each bag about ¾ full. When pouring the tomato liquid into the bag, lay it down flat until the purée comes right up to the locking mechanism. This is the best way to get rid of all air bubbles. Find a flat place in your freezer to store it until it freezes in a nice shape. Try to avoid plopping the bag on top of wire racks. If you do, the bag will be more likely to stick in weird places and leak or tear when you retrieve it.
  9. Label the bags with the date you made it and the herbs you added if desired.
  10. To thaw, place in a warm sink bath, then add to whatever you are making!

Notes: As you are preparing your purée, think about what you’ll be using it for. I like to use mine primarily in chili, as pizza sauce, or as spaghetti sauce, so I like it to have a nice Italian flavor. You might also want to store it in some smaller pint or quart size Ziplock bags if you plan on making smaller recipes. I find that one large gallon size Ziploc bag is perfect for one pot of chili, so that’s how I like to store it.

October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-24.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 15:04:272020-11-08 15:32:54Tomato Purée

Raw Milk Farm Cheese

Dairy, General

We get raw milk every week from a wonderful little Amish farm where we own a cow share, and by the week’s end we sometimes have milk left over. So I started looking for some easy ways to use it up, and I ended up with this great recipe for making a simple farm cheese. The flavor is similar to a mozzarella cheese and the kids love it! I was completely surprised by how easy this was to make.

Ingredients/Materials

  • ½ Gallon of Room Temperature Cream from Raw Milk *You can use an entire gallon of milk if you don’t want to separate the cream and it will work just as well.
  • ¼ c. Apple Cider Vinegar *More or less depending on the curds.
  • 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • Cheese Cloth (I used a bird’s eye cloth diaper and it worked great.)
  • Colander
  • Cooking Pan

Directions

  1. Bring the cream to a boil on medium heat stirring very often.
  2. Once it boils, turn the heat down low and slowly add the vinegar until you see the curds start to separate from the whey. *You can continue to add more vinegar until it stops curding.
  3. Strain into a colander lined with the cloth. *You can put a bowl under the colander to save the whey to soak grains or use to boil stock.
  4. Salt to taste and lightly mix.
  5. Pick up the four corners and twist out as much of the whey as you can. (You may want to let it cool a bit.)
  6. Tie up the four corners and let it hang for an hour or two.
  7. Cut and serve!

I modified this recipe from The Nourished Kitchen and WikiHow.

*If this recipe has inspired you to try some more challenging and complex cheese recipes, I recommend checking out Cultures for Health and you will enter into an amazing world of cheese making possibilities.

October 19, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-30.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-19 10:23:122020-11-08 15:31:24Raw Milk Farm Cheese

Sourdough Waffles and Pancakes

General, Grain, Recipes

These waffles are a BIG hit with my kids! I like to keep one fresh batch in the fridge and one spare batch in the freezer. In either case, I just pull one out, pop it in the toaster, and we’re in business! Then I like to slather it with a generous amount of butter, cut it into bite size pieces, top with some fresh maple syrup (or organic syrup when the budget is tight), and WALLA –breakfast is served! (*Note: Sometimes my kids suddenly turn on me and stop liking what they used to like. When that happens with this recipe, I switch to my Sort of Sourdough Pancake recipe or my Whole Wheat Pancake recipe.)

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 4 c. Flour (Freshly ground for optimal nutrition so that the phytase that will break down phytic acid. I get my wheat berries here, but you can find some similar here too.)
  • 2 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Raw Honey  (You could add ¼ c. brown sugar, or just skip this ingredient – it just helps to counteract the flavor if you’re not used to sour. It’s best to buy local raw honey, but you can buy it here too.)
  • 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

Part 1: The Sponge (Mix and Let Sit Overnight…or for 8 Hours)

  1. Dissolve the sourdough starter into the milk.
  2. Mix in the flour.
  3. Cover and let sit overnight or for 8 hours. (I like to do all of my food prep in the morning, so I make my overnight batter in the morning, then put it in the fridge during the day, and finally put it out on the counter before I go to bed so it’s ready the next morning.)
  4. Note: Now, if you’re like me and you unintentionally leave it out for way more than 8 hours, YOU might still like it, but your picky eaters may not. So watch the time.

Part 2: The Final Batter (The Next Morning…or 8 Hours Later)

  1. Start preheating your waffle iron.
  2. Add the eggs, butter, cinnamon, vanilla, salt, and baking soda to the overnight mixture. (You can mix all of these ingredients in a separate bowl first if you want.)
  3. I like to use beaters to mix everything together, but you could also use a spoon.
  4. Coat the waffle iron with coconut oil. I just bought this waffle iron, and I love it. (I like my waffles square so that I can pop them in the toaster.)
  5. Cook for about 6 minutes (or until the light turns green). You want them as lightly cooked as possible so that you can reheat them later in the toaster, and they won’t be too overdone.

    Cooking Waffles

    Cooking Waffles

  6. *This also makes great pancake batter, so if you don’t have a waffle iron, just make pancakes instead.
  7. Smother with butter and maple syrup then serve! (Find out why I like to smother everything with butter here.)

    Waffles Cut Up

    Waffles Cut Up

*I adapted this recipe from The Fresh Loaf, which is a great source for all bread making.

Why Eat Sourdough? To learn more about why sourdough is the best way to get rid of phytic acid, check out my blog: Phytic Acid: The Anti-Nutrient That’s Slowly Killing You.

October 18, 2014/by Stacey Maaser
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Stacey Maaser

Stacey Maaser author of Embracing Motherhood

Author of Embracing Motherhood

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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