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While the fall weather tempts you to curl up on the couch or in front of a fireplace, the reality is that this season is busier than ever. Between after-school activities and gearing up for the holidays, families don't have a ton of time to create delicious meals—but that doesn't mean your weekly menus have to skimp.

We rounded up some of the tastiest recipes that are ideal for chillier nights. The best part? You can prep them in 20 minutes or less so you have more time to spend on what really matters.

1. Carolina barbecue chicken

When it's too chilly to cook on the grill outside, opt for this meal indoors.

Ingredients (for 2, double for family):

  • 12 oz chicken breasts
  • 1 Thai chili
  • 6 oz green beans
  • 1 oz cream cheese
  • 5 tsp white wine vinegar
  • 1/4 oz chives
  • 4 oz gemelli pasta
  • 1/2 cheddar cheese
  • 2 oz barbecue sauce
  • 1 tsp vegetable oil
  • Salt and pepper
  • 1 tbsp butter

Instructions:

  1. Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, finely mince chives until you have 1 TBSP. Mince chili, removing ribs and seeds first for less heat.
  3. Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.
  4. Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.
  5. Add cheddar, cream cheese, minced chives, 1 TBSP water, 1 TBSP butter, and a pinch of chili (to taste) to pot with gemelli. Stir until a thick and creamy sauce forms. Season with salt and pepper.
  6. Add barbecue sauce, vinegar, and as much remaining chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac 'n' cheese and green beans on the side.

    Recipe from HelloFresh.

    2. Whole-wheat pasta with caramelized lemon, mushrooms and thyme

    Sweater weather calls for carb-loading. This one will have some yummy leftovers.

    Ingredients (serves 6):

    • 1 lemon
    • 5 tbsp olive oil
    • Kosher salt and freshly ground black pepper
    • 1 lb cremini mushrooms, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 1 lb whole-wheat spaghetti
    • 1/4 tsp crushed red chile flakes
    • Grated parmesan, for serving

    Instructions:

    1. Using a Microplane grater, completely remove the zest from the lemon, leaving no patchy parts, and transfer the zest to a bowl. Cover with plastic wrap and reserve. Trim and discard the ends from the lemon then chop into rough 1/2-inch pieces, discarding any seeds.
    2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped lemon, season with salt and pepper, and cook, stirring occasionally, until the lemon is caramelized in spots and the pith is tender, 6 to 8 . minutes. Transfer the lemon pieces to a bowl. Wipe out the skillet with a paper towel and return it to the heat.
    3. Heat 3 tablespoons olive oil in the skillet then add the mushrooms, thyme, and garlic, and cook, stirring occasionally, until the mushrooms are golden brown and starting to fry in the oil, about 16 to 20 minutes.
    4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 10 minutes, according to package instructions. Drain the pasta, reserving 1 cup of the pasta water.
    5. Add the cooked pasta and 1/2 cup reserved water, the reserved lemon zest, and the chile flakes to the skillet with the mushrooms, and cook, tossing, until everything is combined and warmed through, adding up to 4 tablespoons more pasta water to keep everything well-moistened. Season the pasta with salt and pepper and serve while hot, sprinkled with parmesan on top, if you like.

    Recipe from Tasty Ultimate: How to Cook Basically Anything.

    3. Chicken quesadillas with apple salsa 

    The apple salsa adds the perfect finishing touch.

    Ingredients (makes 2 servings):

    • 1 medium apple, cored and chopped
    • 1 tablespoon freshly squeezed lemon or lime juice
    • 1 teaspoon honey
    • 1 tablespoon finely chopped red onion
    • Kosher salt
    • Unsalted butter, for the pan
    • 2 medium flour tortillas
    • 1⁄2 cup cooked and shredded chicken or turkey
    • 2 ounces (1⁄2 cup) shredded cheddar cheese
    • Handful of baby spinach

    Instructions:

    1. In a small bowl, combine the apple, lemon juice, honey, onion, and salt. Set aside.
    2. In a large skillet over medium heat, melt a little butter.
    3. Put 1 tortilla in the hot pan and sprinkle it evenly with chicken, cheese, and spinach.
    4. Put the remaining tortilla on top.
    5. Cook until the cheese just begins to melt and the bottom of the tortilla is golden, 2 to 3 minutes.
    6. Using a broad metal or plastic spatula, carefully flip the quesadilla over and cook until the cheese is completely melted and the tortilla is golden, another 2 to 3 minutes.
    7. Remove the quesadilla from the pan and allow to cool for 2 minutes.
    8. Cut into wedges and serve with the apple salsa.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

    4. Bacon-studded brussels sprouts with pecans

    These make a delicious salad on their own, or as a side to an entree.

    Ingredients (for 2, double for family):

    • 9 oz brussels sprouts
    • 3/4 cup chopped bacon
    • 2 1/2 tbsp pecans
    • 6 tbsp shallot

    Instructions:

    1. Cook bacon and pecans. Medium dice bacon into about 1/2 inch pieces. Place bacon in a dry medium sauté pan over medium heat. Cook 2 minutes, stirring occasionally. Add pecan, cook 8-10 minutes, or until pecans are toasted and bacon is crispy, stirring occasionally. Transfer bacon and pecans to a paper towel (keep bacon fat in pan).
    2. Prep brussels sprouts and shallot. Cut ends off brussels sprouts. Lay flat and cut into about 1/4-inch thick slices. Cut ends off shallot and remove peel. Halve lengthwise. Lay flat and cut lengthwise into about 1/4-inch thick strips
    3. Start brussels sprouts. Return pan with bacon fat to stovetop over medium heat. Add brussels sprouts and shallot to hot pan. Season with salt and pepper. Cook 7-10 minutes, or until veggies are crisp-tender, stirring occasionally.
    4. Finish brussels sprouts. Add about 1/2 cup water to pan with brussels sprouts. Stir. Cook 2-3 minutes, or until water or until water cooks off and veggies are tender, stirring occasionally. Remove from heart. Return bacon and pecans to pan. Salt and pepper to taste. Stire to combine.

    Recipe from Green Chef.

    5. Slow cooker butternut squash soup

    The prep for this only takes 20 minutes, and then you can let the slow cooker do the rest of the work!

    Ingredients:

    • 2 1/4 lb butternut squash, copped into small chunks
    • 1 large yellow onion, diced
    • 2 granny smith apples, diced
    • 2 carrots, cut into chunks
    • 1 tbsp salt
    • 1 tsp pepper
    • 2 bay leaves
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1/4 tsp cinnamon
    • 1 tsp ginger
    • 1 tbsp minced garlic
    • 2 cups vegetable or chicken broth
    • 1/2 cup heavy cream
    • Parsley (for garnish)

    Instructions:

    1. Spray a 7- or 8-quart slow cooker with a nonstick cooking spray.
    2. Add all ingredients except heavy cream into slow cooker.
    3. Cook on low heat setting 7-8 hours or high heat setting 4-5 hours.
    4. Add to a blender and blend until smooth.
    5. Stir in heavy cream and adjust seasoning to taste.
    6. Garnish with extra heavy cream and herbs.

    Recipe from HelloFresh.

    6. Tiger mountain turkey chili

    Photography by Charity Burggraaf

    Chili in the fall? Groundbreaking... but it's just too good to pass up.

    Ingredients (about 8 servings):

    • 1 1/2 lbs ground turkey
    • 1/2 medium yellow onion, diced
    • 1/2 medium green bell pepper, diced
    • 1/2 medium red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 1/2 tsp chili powder
    • 1 tsp freshly ground black pepper
    • 1/2 tsp ground chipotle
    • 1/2 tsp ground cumin
    • 1/2 tsp dried thyme
    • 1 tsp kosher salt
    • 1 (15-oz) can crushed tomatoes, drained
    • 1 1/2 cups water
    • 1 (15-oz) can tomato sauced
    • 1 (15-oz) can kidney beans, drained
    • 1 tbsp packed light brown sugar

    Instructions:

    1. Spray a large, heavy-bottomed soup pot with cooking spray and put over medium heat.
    2. Add the turkey and cook, stirring occasionally to prevent sticking and to break up the meat into smaller pieces, about 5 minutes. Once the turkey is no longer pink, drain off and discard all the liquids.
    3. Stir in the onion, bell peppers, garlic, chili powder, black pepper, chipotle, cumin, thyme, and salt.
    4. Cook, stirring occasionally, for 3 minutes, until the onions are translucent and the spices are deeply colored and fragrant.
    5. Add the tomatoes and tomato sauce, then stir in the water.
    6. Bring to a simmer, cover, and cook for 20 to 30 minutes, until the vegetables have slightly softened and flavors have melded.
    7. Stir in the beans and sugar, heat through, and serve.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

    7. Maple + rosemary-glazed pork cutlets

    Apple and maple syrup... what more could we want in the fall?

    Ingredients (for 2, double for family):

    • 2 scallions
    • 1 gala apple
    • 12 oz pork cutlets
    • 1 oz maple syrup
    • 2 tbsp mayonnaise
    • 1/4 oz rosemary
    • 1/2 cup couscous
    • 5 tsp white wine vinegar
    • 1 unit chicken stock concentrate
    • 2 oz spring mix lettuce
    • 1 tbsp olive oil
    • 2 tbsp butter
    • Salt and pepper

    Instructions:

    1. Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Pick and finely chop enough rosemary leaves from stems to give you 1 tsp. Halve, core, and dice apple.
    2. Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and ½ tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in ¾ cup water. Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper. Remove from heat, cover, and let stand until tender, about 10 minutes.
    3. Meanwhile, pat pork dry with a paper towel. Season generously all over with salt and pepper. Melt 1 TBSP butter in a large pan over high heat. Add pork and cook until browned and cooked through, about 2 minutes per side. Remove from pan and set aside on a plate.
    4. Reduce heat under pan to medium. Stir in remaining chopped rosemary, 1 TBSP vinegar (we'll use more later), maple syrup, stock concentrate, and ¼ cup water. Let simmer until thickened, about 1 minute. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, tossing to coat in sauce, then remove pan from heat.
    5. Whisk together mayonnaise and remaining vinegar in a medium bowl. Add lettuce and apple. Toss to combine. Season with salt and pepper.
    6. Fluff couscous with a fork, then divide between plates. Arrange pork on top of couscous and drizzle with any sauce in pan. Garnish with scallion greens. Serve with salad on the side.

    Recipe from HelloFresh.

    8. Pronto chicken white pizzas with baby broccoli, fresh mozzarella + tuscan herbs

    When you want to cozy up with pizza, make this flatbread.

    Ingredients (for 2, double for family):

    • 10 oz chicken cutlets
    • 8 oz broccoli florets
    • 1/2 cup mozzarella cheese
    • 1 tbsp Tuscan heat spice
    • 1 unit roma tomato
    • 2 unit flatbreads
    • Salt and pepper
    • 7 tsp olive olive

    Instructions:

    1. Adjust broiler rack so that it is in position closest to flame and place a baking sheet on rack. Preheat broiler to high. Rinse chicken, then pat dry with a paper towel. Season all over with salt and Tuscan heat spice.
    2. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and no longer pink in center, about 2 minutes per side. Remove from pan and let cool slightly, then cut into bite-size pieces.
    3. Wash and dry all produce. Cut any large broccoli florets into bite-size pieces. Core, seed, and dice tomato. Heat a drizzle of olive oil in same pan over medium-high heat. Add broccoli and tomato. Cook, stirring, until just tender and wilted, about 3 minutes. Season with salt and pepper.
    4. Scatter mozzarella in an even layer over flatbreads, followed by chicken, broccoli, and tomato. Carefully remove baking sheet from broiler and sprinkle with a drizzle of olive oil. Place flatbreads on sheet and sprinkle each with a drizzle of olive oil.
    5. Carefully return sheet to broiler and broil flatbreads until cheese melts and crust starts to brown, 3-4 minutes. TIP: Check flatbreads occasionally for any burning.
    6. Remove flatbreads from broiler. Sprinkle with another drizzle of olive oil and season with salt, if desired. Let flatbreads rest for 1 minute, then cut into slices and serve.

    Recipe from HelloFresh.

    9. Paleo sweet potato nachos

    Whether you're hosting people over for game day or want a healthier snack, these look incredible.

    Ingredients (for 2, double for family):

    • 1 lb ground beed
    • 2 tsp chorizo-style seasoning or taco spice blend
    • 1 large sweet potato
    • 1/2 cup chopped red and green bell peppers
    • 6 large radishes
    • 2 tbsp shredded carrots
    • 2 tbsp shredded red cabbage
    • 1 tbsp + 2 tsp apple cider vinegar
    • 1 tsp agave (or your favorite sweetener)
    • Pinch crushed red pepper flakes
    • 1/4 cup dairy free sour cream
    • 1 tbsp chopped cilantro
    • 1 lime

    Instructions:

    1. Preheat oven to 450 degrees. Peel sweet potato, if desired. Halve lengthwise; lay flat and slice into thin half moons. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat.
    2. Chef's Tip: Cut the sweet potato as thin as you like. The thinner the slice the crispier the chip.
    3. Spread sweet potato out in a single layer on a lightly oiled foil-lined baking sheet (see Chef's Tip). Roast 15-20 minutes, or until chips are lightly browned and slightly crisp, flipping halfway through. Heads Up: Two baking sheets may be needed to fit all the chips in a single layer.
    4. Meanwhile, trim ends off radishes and cut in half. Lay flat and slice into about ¼-inch thick half moons.
    5. Combine apple cider vinegar, agave and red pepper flakes in a small bowl. Mix until the agave is dissolved into the vinegar.
    6. Bring spiced apple cider vinegar and about 1 tablespoon water to a boil in a small pot. Once boiling, remove from heat. Add radishes and carrots and red cabbage. Season with salt and pepper. Stir. Cover. Let pickle at least 10 minutes, stirring occasionally.
    7. Meanwhile, cut ends off red onion and remove peel. Small dice into about ¼-inch pieces. Small dice red and green bell peppers into about ¼-inch pieces.
    8. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion and bell peppers to hot pan. Season with salt and pepper. Stir. Cook 2-3 minutes, or until veggies soften, stirring occasionally.
    9. Add ground beef to pan with veggies. Stir to break up beef. Sprinkle with desired amount of chorizo-style seasoning. Stir to evenly distribute seasoning. Cook 6-8 minutes, or until beef is fully cooked, stirring occasionally. Salt and pepper to taste. Stir. Take Note: Ground beef is fully cooked when it's no longer pink.
    10. Add the dairy-free sour cream to a small bowl with cilantro and the juice of the lime. Mix until fully combined.
    11. Plate sweet potato chips. Pile chorizo-seasoned beef and veggies over top. Drizzle with creamy cilantro dressing. Serve curtido next to nachos. Enjoy!

    Recipe from Green Chef.

    10. Lentil and white bean stew

    Photography by Charity Burggraaf

    Cozy up with your favorite drink and this hearty stew.

    Ingredients (makes 6 servings):

    • 1 tbsp extra-virgin olive oil
    • 1/2 medium white onion, finely chopped
    • 3 medium carrots, peeled and finely chopped
    • 3 ribs celery, finely chopped
    • 2 cloves garlic, minced
    • 6 sprigs fresh thyme
    • 1 cup French green lentils, rinsed
    • 1 tsp kosher salt, plus more as needed
    • 1/2 tsp freshly ground black pepper, plus more as needed
    • 3 cups vegetable broth
    • 1 (15-oz) can cannellini beans, rinsed and drained
    • 1 bunch Lacinato kale, tough stems removed and leaves shredded
    • Splash of balsamic vinegar, plus more as needed

    Instructions:

    1. In a large, heavy-bottomed soup pot over medium heat, heat the oil.
    2. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
    3. Stir in the thyme, then add the lentils, salt, pepper, and vegetable broth; bring to a boil, stirring several times to prevent the lentils from clumping.
    4. Reduce the heat to low, cover the pot, and simmer until the lentils are cooked, 25 to 30 minutes The lentils will keep their shape but should be tender all the way through.
    5. Add the beans, kale, and vinegar. Simmer until the beans are heated through and the kale is tender, about 8 minutes.
    6. Remove the thyme and season to taste with more salt, pepper, and perhaps another splash of vinegar.
    7. Serve hot.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

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    Who said motherhood doesn't come with a manual?

    Subscribe to get inspiration and super helpful ideas to rock your #momlife. Motherhood looks amazing on you.

    Already a subscriber? Log in here.

    By: Justine LoMonaco


    From the moment my daughter was born, I felt an innate need to care for her. The more I experienced motherhood, I realized that sometimes this was simple―after all, I was hardwired to respond to her cries and quickly came to know her better than anyone else ever could―but sometimes it came with mountains of self-doubt.

    This was especially true when it came to feeding. Originally, I told myself we would breastfeed―exclusively. I had built up the idea in my mind that this was the correct way of feeding my child, and that anything else was somehow cheating. Plus, I love the connection it brought us, and so many of my favorite early memories are just my baby and me (at all hours of night), as close as two people can be as I fed her from my breast.

    Over time, though, something started to shift. I realized I felt trapped by my daughter's feeding schedule. I felt isolated in the fact that she needed me―only me―and that I couldn't ask for help with this monumental task even if I truly needed it. While I was still so grateful that I was able to breastfeed without much difficulty, a growing part of me began fantasizing about the freedom and shared burden that would come if we bottle fed, even just on occasion.

    I was unsure what to expect the first time we tried a bottle. I worried it would upset her stomach or cause uncomfortable gas. I worried she would reject the bottle entirely, meaning the freedom I hoped for would remain out of reach. But in just a few seconds, those worries disappeared as I watched her happily feed from the bottle.

    What I really didn't expect? The guilt that came as I watched her do so. Was I robbing her of that original connection we'd had with breastfeeding? Was I setting her up for confusion if and when we did go back to nursing? Was I failing at something without even realizing it?

    In discussing with my friends, I've learned this guilt is an all too common thing. But I've also learned there are so many reasons why it's time to let it go.

    1) I'm letting go of guilt because...I shouldn't feel guilty about sharing the connection with my baby. It's true that now I'm no longer the only one who can feed and comfort her any time of day or night. But what that really means is that now the door is open for other people who love her (my partner, grandparents, older siblings) to take part in this incredible gift. The first time I watched my husband's eyes light up as he fed our baby, I knew that I had made the right choice.

    2) I'm letting go of guilt because...the right bottle will prevent any discomfort. It took us a bit of trial and error to find the right bottle that worked for my baby, but once we did, we rarely dealt with gas or discomfort―and the convenience of being able to pack along a meal for my child meant she never had to wait to eat when she was hungry. Dr. Brown's became my partner in this process, offering a wide variety of bottles and nipples designed to mimic the flow of my own milk and reduce colic and excess spitting up. When we found the right one, it changed everything.

    3) I'm letting go of guilt because...I've found my joy in motherhood again. That trapped feeling that had started to overwhelm me? It's completely gone. By removing the pressure on myself to feed my baby a certain way, I realized that it was possible to keep her nourished and healthy―while also letting myself thrive.

    So now, sometimes we use the bottle. Sometimes we don't. But no matter how I keep my baby fed, I know we've found the right way―guilt free.


    This article is sponsored by Dr. Browns. Thank you for supporting the brands that support Motherly and mamas.


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    Learn + Play

    Adele's albums have soothed many hearts through hard times, and now she's going through a big relationship transition of her own.

    The singer is separating from her husband Simon Konecki, the father of her 6-year-old son, Angelo James.

    "Adele and her partner have separated," Adele's people wrote in a statement to the Associated Press. "They are committed to raising their son together lovingly. As always they ask for privacy. There will be no further comment."

    Our hearts go out to Adele. Of course, she doesn't owe anyone any further explanation or discussion of her separation, but by announcing it publicly, she is shining a light on a family dynamic that is so common but not talked about as much as it should be: Co-parenting.

    Parenting with an ex is a reality for so many mothers. According to the Pew Research Center, "the likelihood of a child – even one born to two married parents – spending part of their childhood in an unmarried parent household is on the rise."

    Angelo James' experience will be similar to many of his peers.

    "Increases in divorce mean that more than one-in-five children born within a marriage will experience a parental breakup by age 9, as will more than half of children born within a cohabiting union," Pew notes.

    FEATURED VIDEO

    Adele and Konecki already know a thing or two about how co-parenting works, as Konecki has an older child from a previous relationship.

    They can make this work because so many parents are making this work. The reality is, two parents can still be a family, and be a team for their child without being romantic partners.

    Decades ago, co-parenting after a divorce wasn't the norm, and a body of research (and the experience of a generation of kids) has changed the way parents do things today. Today, divorce isn't about the end of a family. It's about the evolution of one.

    Research suggests joint physical custody is linked to better outcomes for kids than divorce arrangements that don't support shared parenting and that divorced couples who have "ongoing personal and emotional involvement with their former spouse"(so, are friends, basically) are more likely to rate their co-parenting relationship positively.

    Co-parenting is good for kids, and clearly, Adele and Konecki are committed to being a team for Angelo James.

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    News

    If you've had a baby in a hospital you know that those first few nights can be really hard. There are so many benefits for babies sharing rooms with their mamas (as opposed to being shipped off to those old-school, glassed-in nurseries) but tired mamas have a lot of conflicting messages coming at them.

    You're told to bond with your baby, but not to fall asleep with them in the bed, and to let them rest in their bassinet. But when you're recovering from something that is (at best) the most physically demanding thing a person can do or (at worst) major surgery, moving your baby back and forth from bed to bassinette all night long sure doesn't sound like fun.

    That's why this photo of a co-sleeping hospital bed is going viral again, four years after it was first posted by Australian parenting site Belly Belly. The photo continues to attract attention because the bed design is enviable, but is it real? And if so, why aren't more hospitals using it?

    The bed is real, and it's Dutch. The photo originated from Gelderse Vallei hospital. As GoodHouskeeping reported back in 2015, the clip-on co-sleepers were introduced as a way to help mom and baby pairs who needed extended hospital stays—anything beyond one night in the maternity ward.

    FEATURED VIDEO

    Plenty of moms stateside wish we had such beds in our maternity wards, but as but Dr. Iffath Hoskins, an OB-GYN, told Yahoo Parenting in 2015, the concept wouldn't be in line with American hospitals' safe sleeping policies.

    "If the mother rolls over from exhaustion, there would be the risk of smothering the baby," she told Yahoo. "The mother's arm could go into that space in her sleep and cover the baby, or she could knock a pillow to the side and it's on the baby."

    Hoskins also believes that having to get in and out of bed to get to your baby in the night is good for moms who might be otherwise reluctant to move while recovering from C-sections. If you don't move, the risk of blood clots in the legs increases. "An advantage of being forced to get up for the baby is that it forces the mother to move her legs — it's a big plus. However painful it can be, it's important for new moms to move rather than remaining in their hospital beds."

    So there you have it. The viral photo is real, but don't expect those beds to show up in American maternity wards any time soon.

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    News

    A new study has some people thinking twice about kissing their bearded partners, or maybe even letting those with beards kiss the baby—but there's a lot to unpack here.

    According to Swiss researchers, bearded men are carrying around more bacteria than dogs do. A lot more. But read on before you send dad off to the bathroom with a razor and ask him to pull a Jason Momoa (yes, he's recently clean-shaven. RIP Aquaman's beard).

    As the BBC reports, scientists swabbed the beards of 18 men and the necks of 30 dogs. When they compared the samples, they learned beards have a higher bacterial load than dog fur.

    Dudes who love their beards are already clapping back against the way the science was reported in the media though, noting that the sample size in this study was super small and, importantly, that the scientists didn't swab any beardless men.

    The study wasn't even about beards, really. The point of the study, which was published in July 2018 in the journal European Radiology, was to determine if veterinarians could borrow human MRI machines to scan dogs without posing a risk to human patients.

    "Our study shows that bearded men harbour significantly higher burden of microbes and more human-pathogenic strains than dogs," the authors wrote, noting that when MRI scanners are used for both dogs and humans, they're cleaned very well after veterinary use, and actually have a "lower bacterial load compared with scanners used exclusively for humans."

    FEATURED VIDEO

    Another important point to note is that most bacteria aren't actually dangerous to humans, and some can be really good for us (that's why some scientists want us to let our kids get dirty).

    This little study wasn't supposed to set off a beard panic, it was just supposed to prove that dogs and people can safely share an MRI machine. There is previous research on beards and bacteria though, that suggests they're not all bad.

    Another study done in 2014 and published in the Journal of Hospital Infection looked at a much larger sample of human faces (men who work in healthcare), both bearded and clean shaven, and actually found that people who shaved their faces were carrying around more Staph bacteria than those with facial hair.

    "Overall, colonization is similar in male healthcare workers with and without facial hair; however, certain bacterial species were more prevalent in workers without facial hair," the researchers wrote.

    A year after that, a local news station in New Mexico did its own "study" on beards, one that wasn't super scientific but did go viral and prompted a flurry of headlines insisting beards are as dirty as toilets. That claim has been debunked.

    So, before you ban bearded people from kissing the baby (or yourself) consider that we all have some bacteria on our faces. Dads should certainly wash their beards well, but they're not as dirty as a toilet.

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    News

    New York's Governor Andrew Cuomo is on a mission to level the playing field for young women and provide them with the tools for success. In 2017, he implemented free two- and four-year public colleges for New Yorkers, and now Cuomo is adding a budget proposal that would provide on-site childcare at community colleges.

    Under the proposal, single parents participating in the program would also have access to tutoring and help when applying to four-year schools. It's the kind of idea that could be a game changer for parents in New York state.

    Currently, childcare centers are subsidized for student-parents but can still cost parents $50-$60 a week; under Cuomo's budget proposal, childcare would be free. Students who are already enrolled in similar programs acknowledge that the benefits are enormous.

    "As a single parent of two children going to school full time, I wouldn't be able to come to school and afford for childcare," says Michelle Trinidad, a student at Borough of Manhattan Community College (BMCC) and parent to a 4 and 5-year-old. "Thank goodness for BMCC Early Childhood Center that is very much affordable. It gives me the opportunity to advance my career and be confident that my son is in good hands. School is hard enough on its own, having reliable child care means a lot to me and my children."

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    The plan is a part of Cuomo's 2019 women's justice agenda, legislation that addresses the gender wage gap, as well as economic and social justice for all New York women. According to a 2017 report from the Institute for Women's Policy Research, 11% of undergraduates, or 2.1 million students, were single mothers as of 2012, which has doubled since 2000. Additionally, that same study found that 4 in 10 women at two-year colleges say that they are likely or very likely to drop out of school due to their dependent care obligations.

    "This is an exciting initiative for New York that addresses a critical need, and if implemented, will have a far-reaching impact on various aspects of society, especially for the next generation," says Ryan Lee-James, PhD an Assistant Professor at Adelphi University. "I view this initiative as both a direct and indirect pathway to address the well-documented achievement gap between children reared in poverty and those growing up with higher income families, as it provides moms, who otherwise may not have had the opportunity, to further their education and thus, afford their children more opportunities."

    Additionally, many view campus childcare as a safe haven for college students. "During my 18 years working in campus childcare, I have witnessed how the student-parents can complete their courses and stay focused by having childcare on campus," says Sori Palacio, a Head Teacher at BMCC Early Childhood Center. "Parents usually express how thankful they are for having their children traveling with them to school as well as having their children nearby while they complete their degree. They concentrate in academic work without worrying about their child's wellbeing. This service helps the entire public by preparing more people to serve the community."

    Parents have so many barriers when it comes to accessing higher education, but free childcare could be a game changer that benefits multiple generations.

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