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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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    Toxic masculinity is having a cultural moment. Or rather, the idea that masculinity doesn't have to be toxic is having one.

    For parents who are trying to raise kind boys who will grow into compassionate men, the American Psychological Association's recent assertion that "traditional masculinity ideology" is bad for boys' well-being is concerning because our kids are exposed to that ideology every day when they walk out of then house or turn on the TV or the iPad.

    That's why a new viral ad campaign from Gillette is so inspiring—it proves society already recognizes the problems the APA pointed out, and change is possible.

    We Believe: The Best Men Can Be | Gillette (Short Film) youtu.be

    Gillette's new ad campaign references the "Me Too" movement as a narrator explains that "something finally changed, and there will be no going back."

    If may seem like something as commercial as a marketing campaign for toiletries can't make a difference in changing the way society pressures influence kids, but it's been more than a decade since Dove first launched its Campaign for Real Beauty, and while the campaign isn't without criticism, it was successful in elevating some of the body-image pressure on girls but ushering in an era of body-positive, inclusive marketing.

    Dove's campaign captured a mainstream audience at a time when the APA's "Guidelines for Psychological Practice with Girls and Women" were warning psychologists about how "unrealistic media images of girls and women" were negatively impacting the self-esteem of the next generation.

    Similarly, the Gillette campaign addresses some of the issues the APA raises in its newly released "Guidelines for the Psychological Practice with Boys and Men."

    According to the APA, "Traditional masculinity ideology has been shown to limit males' psychological development, constrain their behavior, result in gender role strain and gender role conflict and negatively influence mental health and physical health."

    The report's authors define that ideology as "a particular constellation of standards that have held sway over large segments of the population, including: anti-femininity, achievement, eschewal of the appearance of weakness, and adventure, risk, and violence."

    The APA worries that society is rewarding men who adhere to "sexist ideologies designed to maintain male power that also restrict men's ability to function adaptively."

    That basically sounds like the recipe for Me Too, which is of course its own cultural movement.

    Savvy marketers at Gillette may be trying to harness the power of that movement, but that's not entirely a bad thing. On its website, Gillette states that it created the campaign (called "The Best a Man Can Be," a play on the old Gillette tagline "The Best a Man Can Get") because it "acknowledge that brands, like ours, play a role in influencing culture."

    Gillette's not wrong. We know that advertising has a huge impact on our kids. The average kid in America sees anywhere from 13,000 to 30,000 commercials on TV each year, according to the American Academy of Paediatrics, and that's not even counting YouTube ads, the posters at the bus stop and everything else.

    That's why Gillette's take makes sense from a marketing perspective and a social one. "As a company that encourages men to be their best, we have a responsibility to make sure we are promoting positive, attainable, inclusive and healthy versions of what it means to be a man," the company states.

    What does that mean?

    It means taking a stance against homophobia, bullying and sexual harassment and that harmful, catch-all-phrase that gives too many young men a pass to engage in behavior that hurts others and themselves: "Boys will be boys."

    Gillette states that "by holding each other accountable, eliminating excuses for bad behavior, and supporting a new generation working toward their personal 'best,' we can help create positive change that will matter for years to come."

    Of course, it's not enough for razor marketers to do this. Boys need support from parents, teachers, coaches and peers to be resilient to the pressures of toxic masculinity.

    When this happens, when boys are taught that strength doesn't mean overpowering others and that they can be successful while still being compassionate, the APA says we will "reduce the high rates of problems boys and men face and act out in their lives such as aggression, violence, substance abuse, and suicide."

    This is a conversation worth having and 2019 is the year to do it.

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    Teaching a young child good behavior seems like it should be easy and intuitive when, in reality, it can be a major challenge. When put to the test, it's not as easy as you might think to dole out effective discipline, especially if you have a strong-willed child.

    As young children develop independence and learn more about themselves in relation to others and their environment, they can easily grow frustrated when they don't always know how to communicate their feelings or how to think and act rationally.

    It's crucial that parents recognize these limitations and also set up rules to protect your child and those they encounter. These rules, including a parent's or caregiver's follow-up actions, allow your child to learn and develop a better understanding of what is (and what is not) appropriate behavior.

    Here are a few key ways to correct negative behavior in an efficient way:

    1. Use positive reinforcement.

    Whenever possible, look to deliver specific and positive praise when a child engages in good behavior or if you catch them in an act of kindness. Always focus on the positive things they are doing so that they are more apt to recreate those behaviors. This will help them start to learn the difference between good and poor behavior.

    2. Be simple and direct.

    Though this seems like a no-brainer, focus your child using constructive feedback versus what not to do or where they went wrong. Give reasons and explanations for rules, as best as you can for their age group.

    For example, if you're teaching them to be gentle with your pet, demonstrate the correct motions and tell your child, "We're gentle when we pet the cat like this so that we don't hurt them," versus, "Don't pull on her tail!"

    3. Re-think the "time out."

    Many classrooms are starting to have cozy nooks where children are encouraged to have alone time when they may feel out of control. In lieu of punishment, sending a child to a "feel-good" area removes them from a situation that's causing distress. This provides much-needed comfort and allows for the problem-solving process to start on its own.

    4. Use 'no' sparingly.

    When a word is repeated over and over, it begins to lose meaning. There are better ways to discipline your child than saying "no." Think about replaying the message in a different way to increase the chances of your child taking note. Rather than shouting, "No, stop that!" when your toddler is flinging food at dinnertime, it's more productive to use encouraging words that prompt better behavior, such as, "Food is for eating, what are we supposed to do when we're sitting at the dinner table?" This encourages them to consider their behavior.

    The above methods help create teachable moments by providing opportunities for development while making sure the child feels safe and cared for. It is important to mirror these discipline techniques at home and communicate often with your child care providers so that you're always on the same page.

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    To the mamas awake in the middle of the night,

    If you are one of the many moms with a little darling who doesn't sleep through the night, I feel your pain. I really do.

    Having been blessed with two wonderful sleepers (aka my first and second babies), my third baby has been a shock to my system. He hasn't slept through the night since he was born and he's now 16 months. I do everything "right." I put him down sleepy but awake so he can settle himself to sleep. I keep the room dark and quiet.

    But one simple fact remains: When my son wakes up in the night, he wants me. And he'll scream the house down if he doesn't get me.

    Last night my 1-year-old woke at 3:30 am. He was stirring a bit at first, then started to really let it rip, so I got him up out of his crib and brought him into bed with me. We cuddled for a while. Then suddenly, he wanted to get off the bed and I said no. Then he started to scream and throw himself around on the bed before eventually being sick everywhere.

    It was now 4:30 am. I dutifully changed the sheets, changed my son, changed myself, and then we climbed back into bed, the smell of vomit still lingering.

    I tried to put him back in his crib around 5 am but he woke right up. I brought him back into bed with me, but quickly realized this wasn't what he wanted either. He was thrashing around again, trying to figure out a way off of the bed.

    Finally, close to 6 am he decided he wanted to go to sleep. After about 10 minutes of watching him sleep, I felt brave enough to try to put him back in his room. I gently lifted him up, placed him in his crib and quietly crept back into my bed.

    This left me with just enough time to fall back into a deep sleep, which meant I felt exhausted when my alarm went off just after 7 am.

    Sadly, last night wasn't a one-off. This is a fairly frequent occurrence for me (although dealing with vomit is luckily quite rare!). Which means that when I say I understand what it's like to have a baby who doesn't sleep, I really mean it.

    So here's what I want you to know, mama.

    If you are awake in the night because your baby needs you then you are not alone. Despite what you might read, it's common for babies to wake up through the night. So if you're sitting in bed feeling like you're the only mother in the world awake, trust me, you're far from it.

    There are mamas like us all over the world. Sitting there in the dark. Cuddling babies or soothing them to sleep again. Some, like me, might be changing sheets or abandoning any hope of getting sleep that night at all. Others might be up and down like a yo-yo every few hours. The rest might just be up once and then will be able to go back to sleep.

    There will, however, also be mamas who are sound asleep. Mamas who have older children who no longer wake in the night. And they would want you to know that it will be okay. It won't be forever. One day, you'll realize that your baby no longer needs or wants you in the night.

    And while you'll be so glad for your sleep you'll probably also be a little sad that there are no more night time cuddles.

    It's hard to cope with a baby who doesn't sleep well at night. Really hard sometimes. You may feel like you can't deal with it anymore or you may be wishing that this phase would just stop already so you can get some rest.

    Exhaustion often means that you struggle to get through the day. It can mean that you find it hard to drag yourself out of bed. Or if you're anything like me, you might be irritable and snap at the people you love. Or maybe it means relying on caffeine, sugar and Netflix to get you and your kiddos through the day.

    But here's the amazing thing about mothers—no matter what has gone down during the night, we get up as usual. We go about our day just like everyone else. We care for and love our children, without giving them a hard time for disrupting our sleep. We don't moan, we don't complain. We just get on with it.

    And when night comes, we go to bed knowing that there's every chance we'll be awake in the middle of the night again...

    We get up without fail when our babies need us and we do what we need to do for them. Because we are the nighttime warriors. We are mamas.

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    No one decides to be a stay-at-home mom for the paycheck—but if we were to earn one, it would put us in league with some CEOs. Although it doesn't do much for the bank account, a survey that calculated what the average salary would be for a stay-at-home mom is mighty validating. (Remember this next time anyone asks what you do all day.)

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