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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.

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    Anyone who has had a baby with colic knows: It's not easy. But despite how common colic is, the causes have stumped researchers (and parents) for generations. Yet, the fact remains that some 5 to 19% of newborns suffer from colic, or excessive but largely inexplicable crying spurts.

    Parents of colicky newborns are often eager for something, anything, that will give their baby comfort. The good news is that while we don't have complete confirmation on what causes colic, we do have generations worth of evidence on how to best manage and treat colic.

    1. Use bottles with an anti-colic internal vent system that creates a natural flow

    One of the most commonly cited culprits in causing colic is tummy discomfort from air bubbles taken in while bottle-feeding—which is proof that not all bottles are created equally. Designed with an anti-colic internal vent system that keeps air away from baby's milk during feeding, Dr. Brown's® bottles are clinically proven to reduce colic and are the #1 pediatrician recommended baby bottle in the US

    Distractions and a supine position while feeding can cause your baby to take in additional air, leading to those bubbles that can bother their tummies. If you notice an uptick in crying after feeding, experiment with giving your baby milk in a more upright position and then keeping them upright for a while afterwards for burping and digestion.

    2. Offer a pacifier

    If your baby is calm while eating, it may be that they are actually calmed by the ability to suck on something—a common instinct among newborns. Offering a pacifier not only can help soothe colicky babies, but is also proven to reduce the rate of SIDS in newborns, according to the American Academy of Pediatrics.

    Some babies have strong opinions about their pacifiers, which is why staying with the Dr. Brown's brand can help you avoid the guessing game: Designed to mimic the shape of the bottle nipples, Dr. Brown's HappyPaci pacifier makes for easy (read: calming) transitions from bottle to pacifier.

    3. Practice babywearing

    Beyond tummy troubles, another leading theory is that colic is the result of newborns' immature nervous systems and the overstimulation of life outside the womb. By keeping them close to you through babywearing, you are helping ease their transition to the outside world as they come to terms with their new environment.

    During pregnancy, they were also used to lots of motion throughout the day. By walking (even around the house) while babywearing, you can help give them that familiar movement they may crave.

    4. Get some fresh air

    Along with the motion from walking around, studies show that colicky babies may benefit simply from being outside. This is one thing for parents of spring and summer newborns. But for those who are battling colic during cold, dark months, it can help to take your stroller into the mall for some laps.

    5. Swaddle to calm their nervous system

    Unlike the warm, cozy confinement of the womb, the outside world babies are contending with during the fourth trimester can be overwhelming—especially after a full day of sensory stimulation. As a result, many parents report their baby's colic is worse at night, which is why a tight, comforting swaddle can help soothe them to sleep.

    For many parents coping with a colicky baby, it's simply a process of experimenting about what can best provide relief. Thankfully, it doesn't have to be as much of a guessing game now, due to products like those in the Dr. Brown's line that are specifically tailored to helping babies with colic.

    This article was sponsored by Dr. Brown's. Thank you for supporting the brands that support Motherly and mamas.

    Breakfast is often said to be the most important meal of the day, but in many households, it's also the most hectic. Many parents rely on pre-prepared items to cut down on breakfast prep time, and if Jimmy Dean Heat 'n Serve Original Sausage Links are a breakfast hack in your home, you should check your bag.

    More than 14 tons of the frozen sausage links are being recalled after consumers found bits of metal in their meat.

    The United States Department of Agriculture's Food Safety and Inspection Service announced the recall of 23.4-oz. pouches of Jimmy Dean HEAT 'n SERVE Original SAUSAGE LINKS Made with Pork & Turkey with a 'Use By' date of January 31, 2019.

    "The product bears case code A6382168, with a time stamp range of 11:58 through 01:49," the FSIS notes.

    In a statement posted on its website, Jimmy Dean says "a few consumers contacted the company to say they had found small, string-like fragments of metal in the product. Though the fragments have been found in a very limited number of packages, out of an abundance of caution, CTI is recalling 29,028 pounds of product. Jimmy Dean is closely monitoring this recall and working with CTI to assure proper coordination with the USDA. No injuries have been reported with this recall."

    Consumers should check their packages for "the establishment code M19085 or P19085, a 'use by' date of January 31, 2019 and a UPC number of '0-77900-36519-5'," the company says.

    According to the FSIS, there have been five consumer complaints of metal pieces in the sausage links, and recalled packages should be thrown away.

    If you purchased the recalled sausages and have questions you can call the Jimmy Dean customer service line at (855) 382-3101.

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    Flying with a 2-year-old and a 5-year-old isn't easy under optimal conditions, and when the kids are tired and cranky, things become even harder.

    Many parents are anxious when flying with kids for exactly this reason: If the kids get upset, we worry our fellow passengers will become upset with us, but mom of two Becca Kinsey has a story that proves there are more compassionate people out there than we might think.

    In a Facebook post that has now gone viral, Kinsey explains how she was waiting for her flight back from Disney World with her two boys, Wyatt, 2, and James, 5, when things started to go wrong, and the first of three kind women committed an act of kindness that meant so much.

    After having to run all over the airport because she'd lost her ID, Kinsey and her boys were in line for security and she was "on the verge of tears because Wyatt was screaming and James was exhausted. Out of the blue, one mom stops the line for security and says 'here, jump in front of me! I know how it is!'" Kinsey wrote in her Facebook post.

    Within minutes, 2-year-old Wyatt was asleep on the airport floor. Kinsey was wondering how she would carry him and all the carry-ons when "another mom jumps out of her place in line and says 'hand me everything, I've got it.'"

    When Kinsey thanked the second woman and the first who had given up her place in line they told her not to worry, that they were going to make sure she got on her flight.

    "The second woman takes evvvverything and helps me get it through security and, on top of all that, she grabs all of it and walks us to the gate to make sure we get on the flight," Kinsey wrote.

    Kinsey and her boys boarded, but the journey was hardly over. Wyatt wolk up and started "to scream" at take off, before finally falling back asleep. Kinsey was stressed out and needed a moment to breathe, but she couldn't put Wyatt down.

    "After about 45 min, this angel comes to the back and says 'you look like you need a break' and holds Wyatt for the rest of the flight AND walks him all the way to baggage claim, hands him to [Kinsey's husband], hugs me and says "Merry Christmas!!" Kinsey wrote.

    👏👏👏

    It's a beautiful story about women helping women, and it gets even better because when Kinsey's Facebook post started to go viral she updated it in the hopes of helping other parents take their kids to Disney and experience another form of stress-relief.

    "What if everyone that shared the story went to Kidd's Kids and made a $5 donation?! Kidd's Kids take children with life-threatening and life-altering conditions on a 5 day trip to Disney World so they can have a chance to forget at least some of the day to day stressors and get to experience a little magic!!"

    As of this writing, Kinsey has raised more than $2,000 for Kidd's Kids and has probably inspired a few people to be kind the next time they see a parent struggling in public.

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    Ah, the holidays—full of festive cheer, parties, mistletoe... and complete and utter confusion about how much to tip whom.

    Remember: Tipping and giving gifts to the people that help you throughout the year is a great way to show your appreciation, but it's never required. Ultimately, listen to your heart (and your budget) and decide what's right for your family.

    Here is our etiquette guide to tipping and gifting everyone on your list.

    Teachers

    You can decide if you'd like to do a class gift.

    • Ask people to contribute what they can, if they'd like to
    • Sign the gift from the entire class—don't single out the people that weren't able to contribute
    • Idea: a small gift and then a gift card bought with the rest of the money, and a card signed by all the children

    ...or a personal gift.

    • Amount/value is very up to you—you may factor in how many days/week your child is in school and how much you pay for tuition.
    • Anywhere from $5-$150 has been done.
    • Idea: a personalized tote bag and gift card, with a picture drawn by your child

    Babysitters, nannies + au pairs

    • Up to one night's pay for a babysitter
    • Up to one week's pay for a nanny or au pair.
    • Homemade gift from the child

    Daycare teachers

    • $25-70/teacher and a card from your child

    School bus driver

    • A non-monetary gift of $10-$20 (i.e. a gift card)

    Ballet teacher/soccer coach

    • Consider a group gift or personal gift (see teacher gift above)
    • Up to $20 value if doing a personal gift

    Mail carrier

    • A gift up to a $20 value, but they are not allowed to receive cash or a gift card that can be exchanged for cash.

    UPS/Fed Ex

    • A gift up to a $20 value, depending on the number of packages you get. Avoid cash if possible.

    Sanitation workers

    • $10-30 each
    • Make sure you find out if the same people pick up the recycling and the trash—there may be two different teams to think about.

    Cleaning person

    • Up to one week's pay

    Hair stylist

    • Up to the cost of one haircut/style

    Dog walker

    • Up to one week's pay

    Doorman

    • $15-80 each depending on number of doormen

    Boss/Co-workers

    • You are not required to give your boss a gift. In some instances, it may be inappropriate to do so—so you'll have to think about what seems right for you
    • Never give cash
    • Consider giving an office gift—bring coffee or donuts to the office for everyone, buy an assortment of teas for the staff lounge, replace the microwave that everyone hates, etc
    • Organize an office Secret Santa—it's a great way to boost morale and have fun, without needing to decide who to buy for. (Hint: We love Elftser for easy Secret Santa organizing!)

    Neighbors

    Hey mama,

    It's the time of year again.

    You know what I'm talking about. From Halloween to New Years Eve, where all the sweets and treats come out in full force, and it seems like the universe is plotting to take you down.

    You may feel overwhelmed by the weight of it all. After all, history has taught you that you can't make it through the holiday season successfully.

    Maybe you can't get by without eating all the holiday treats and feeling like a failure. Maybe you end the holidays vowing to be a better person and start the New Year on the latest detox diet. You are all too familiar with the guilt and shame that comes with holiday eating cycle and how this robs you of joy of the season.

    You may have managed to contain some element of self-control over the year. Maybe you carefully avoid those treats that you know you can't simply eat one of, or maybe you've skipped dessert and stayed clear from all the sweets. Maybe you've felt like you're doing well on your latest diet and are worried about how this incoming holiday treat wave will sabotage your success.

    Whatever you're worried about, the fear is real and paralyzing, taking up that precious mental space as your thoughts are consumed about food and your body.

    It may be hard to think about anything else when you mind is controlled by the rules that dictate what you should and shouldn't be eating. Maybe seeing your spouse or kids eat those holiday treats creates more anxiety for you and sends you on the brink of losing your mind as these food issues become all consuming.

    But have you ever stopped to ask yourself, where is this fear coming from and why is it controlling your life?

    Do you ever feel like a failure at eating because you inhaled that bag of fun-sized candy bars or scarfed through a dessert faster than anyone could say, "Trick or Treat?"

    Are you embarrassed that something as normal as food feels like such a struggle?

    Does overeating or an emotional eating episode send you on a downward tailspin in self-loathing?

    How many times have you stepped on the scale, only to feel miserable about yourself for the rest of the day?

    I want to let you in on a secret.

    You are not failing, mama.

    That desire to eat all the holiday foods or binge on sweets doesn't mean that you've screwed up or that you have no self-control.

    You're not a failure for wanting to eat all the things you don't normally let yourself eat or for breaking all the food rules you've set in place to give you more "control."

    You don't need more willpower, another diet or more ways to become disciplined.

    What you need, sweet mama, is permission.

    Permission to eat those foods that you crave every year, like a slice of your Grandmother's special holiday dish or the piece of pumpkin cheesecake everyone's eating at your office party.

    Permission to decorate holiday cookies with your kids and actually enjoy eating one too, not pretend like you don't want one, only to eat a plateful once they've gone to bed.

    Permission to actually keep food in its proper place, so it's not stealing your joy, energy and mental space.

    And you know what?

    When you've given yourself permission to eat, including all those sweets and treats that are normally off-limits, they suddenly lose their power over you. And when food doesn't have power over you, you will have freedom to live a life that isn't bound by what you can and cannot eat.

    Let me tell you something else: feeling like a failure around food is NOT your fault. It doesn't mean you don't have enough self-control or will power. There is nothing wrong with you.

    What's to blame are the abundance of food rules: unrealistic food rules that make you feel unnecessarily guilty for eating or shameful in your body. (i.e: "Don't eat sugar", "Don't eat carbohydrates", "That's not allowed on the diet", "Don't eat anything too high in fat", "Don't eat after 6pm", "Don't eat all day if you're having a big meal at night").

    You are not the problem.

    Food rules, diets, etc. THAT is what is wrong.

    You weren't made to live or thrive under a list of rules of what you should or shouldn't eat. It's not an issue of self-control.

    The truth is that trying to follow a diet or a rigid set of food rules is like trying to negotiate with your toddler—you just can't win. And it's not for lack of trying, it's that the rules of the game are created for you to fail. So why try to play a game where the odds are against you?

    You can opt-out of diet culture NOW to enjoy a truly peaceful holiday season that doesn't end with self-loathing or a New Year's resolution to diet and start the cycle all over again. Because the truth is, there are no good and bad foods or rules you are have to follow. When you can let go of all those judgments and emotional hang-ups that you've attached to eating, you learn to trust yourself to make your own choices and view food for what is really is - just food.

    So choose being present over being perfect with the way you eat (because no such thing exists anyway). Calm the food chaos by giving yourself permission to eat, taste, and celebrate.

    Enjoy the treats, if that is what your body is craving. Take back for yourself what all the obscure food rules and dieting have taken away from you all these years. Take in the memories, the flavors of the season - because you deserve it.

    This holiday season, commit to putting yourself on a new path, one that doesn't end in self-destruction.

    Give yourself permission, not only to eat, but to embrace a new way of living that isn't defined by your body size or what you can or cannot eat.

    You can choose food freedom over food rules, and by doing so, you are choosing to live. You are choosing to be present for your children and experience the moments and memories that might otherwise be missed when your mind is imprisoned by food rules.

    It's never too late, mama. The time to start is now.

    Remember—you are not failing. Start by giving yourself permission today.

    Originally posted on Crystal Karges.

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