Our favorite recipes that take less than 35 minutes to cook

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We know you already do so much, mama. From errands to laundry and answering emails from your boss—or just answering to that tiny boss in your house—preparing home-cooked meals can be hard to fit into an already packed schedule. (Not to mention finding healthy choices that your toddler won't throw across the kitchen!) But getting a nutritious, tasty home-cooked meal, snack, or dessert on the table shouldn't be such a chore.

That's why we've rounded up some of our favorite, easy-to-whip-together meal ideas—and they all take less than 35 minutes to make.

Even better, they're guaranteed to please even the choosiest family member.

​Garlic Roasted Tomato, Corn + Spinach Flatbread

By Patricia Bannan, MS, RDN

Serves: 5

Time to cook: 20 mins

Ingredients

Sauce

Pizza

Instructions:

  1. Preheat oven to 500-degrees. If using a store-bought crust preheat oven to suggested temperature on package directions.
  2. Make the sauce: In a medium bowl, stir to combine the tomato sauce, olive oil and salt. Set aside.
  3. Make the pizza: Using the back of your hands, stretch the dough into a 10 x 14-inch rectangle and transfer to a large parchment lined baking sheet. If using a store-bought crust, place on parchment paper.
  4. Spread the sauce evenly across the dough, leaving a 1-inch border. Scatter the corn, cherry tomatoes, sliced garlic, and remaining red onion slices. Arrange chicken slices over top, if desired, and season with salt and pepper. Bake for 12 to 14 minutes until the rim is golden brown and the bottom of the pizza is crisp.
  5. Transfer the pizza to a cutting board, top with baby spinach, remaining slices of red onion, crumbled feta, and drizzle with olive oil. Cut into 10 square slices and enjoy.

Pro tip: Flatbread can be stored in an airtight container in the refrigerator for up to 3 days.

Chocolate, Banana, Raspberry Quinoa Bowl

By Andrea Marcellus

Serves: 1 Serving, One-Hand Portion

Time to cook: 10 mins

Ingredients

  • 1/4 cup quinoa (cooked)
  • 1/2 cup banana (sliced)
  • 1/4 cup raspberries
  • 1 tablespoon almonds (sliced)
  • 2 tablespoon dark chocolate chips
  • 2 tablespoon milk (or milk alternative)
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt

Instructions:

    1. Place cooked quinoa in pot and add milk, chocolate, vanilla, maple syrup and salt. Heat over medium-low heat until everything is combined and quinoa is thick, about 5 minutes.
    2. Place in bowl and top with bananas, raspberries, almonds... let your imagination go bananas!

    Lemon Garlic Chicken Zoodles

    By Andrea Marcellus

    Serves: 1 Serving, Two-Hand Portion

    Time to cook: 12 mins

    Ingredients

    • 1 zucchini (spiralized or julienned)
    • 1 chicken breast (cubed)
    • 1/4 cup cherry tomatoes (halved)
    • 1 tablespoon garlic (minced)
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper
    • 1 pinch crushed red pepper flakes (optional)

    Instructions:

    1. In a skillet over medium heat add olive oil and garlic. Once garlic is fragrant, add cubed chicken.
    2. Once chicken is mostly cooked, add cherry tomatoes and allow those to cook until they blister, about 5 minutes.
    3. Next, add the zoodles, lemon juice, red pepper flakes, salt and pepper and mix together.
    4. Eat while contemplating the word "zoodles."

    Mixed Veggie Fritter

    By Andrea Marcellus

    Serves: 4 Servings, One-Hand Portion

    Time to cook: 10 mins

    Ingredients

    • 3 tablespoon zucchini (shredded)
    • 3 tablespoon cauliflower (finely chopped)
    • 3 tablespoon butternut squash (shredded)
    • 3 tablespoon broccoli (finely chopped)
    • 3 tablespoon carrot (shredded)
    • 3 tablespoon spinach (shredded)
    • 1 egg
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 3 tablespoon almond flour
    • 1 tablespoon olive oil
    • 1 teaspoon yogurt (whole milk or plant-based // Optional)
    • 1 Pinch salt and pepper

    Instructions:

    1. In a large bowl, combine the veggies—and any other veggies you want to add—with egg, flour, garlic powder, onion powder, salt and pepper.
    2. In a skillet over medium heat add olive oil. Form patties with hands and add to skillet.
    3. Allow fritters to brown about 3 minutes each side. Remove from pan and top with Greek yogurt (if using).
    4. Divide any fritters you're not enjoying right now into a serving container for later in the week.

    Creamy Tomato Soup

    By KidStir

    Serves: 4

    Time to cook: 25 mins

    Ingredients

    • 1 cup chopped onion
    • 3 cloves garlic, crushed
    • 1 tablespoon olive oil
    • 1 28-ounce can whole tomatoes
    • 1/2 to 3/4 cup cream
    • Small bunch fresh basil, chopped
    • Salt and pepper to taste
    • 1 cup cheddar cheese cubes, optional

    Instructions:

    1. A grown-up should heat the olive oil over medium heat in a soup pot. Once hot, add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook for 1 more minute. Turn off the heat.
    2. Blend the whole tomatoes and all the juices in a blender. Add the cooked onion and garlic, and blend until smooth.
    3. Carefully pour the pureed tomatoes into the soup pot. Turn the heat to medium-high.
    4. Stir in the cream and cook for about 10 minutes. Add salt and pepper to taste and extra cream, if you'd like.
    5. Ladle the soup into bowls. Stir in cubes of cheese, if you'd like. Top with chopped fresh basil and pass the salt and pepper!

    Orange Quinoa Salad with Pomegranate + Tangy Turmeric Dressing

    By Patricia Bannan, MS, RDN

    Serves: 8

    Time to cook: 30 mins

    Ingredients

    Dressing

    • 1/4 cup freshly squeezed juice, from 2 mandarin oranges
    • 3 tablespoons red wine vinegar
    • 2 teaspoons freshly grated ginger
    • 1 clove garlic, smashed
    • 1 teaspoon Dijon mustard
    • 1 tablespoon honey
    • 1 teaspoon ground oregano
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup extra-virgin olive oil

    Salad

    • 2 cups dry Sun Harvest Organic Whole Grain Red and White Quinoa*
    • 1, 15-ounce can Sun Harvest Organic Garbanzo Beans*, drained and rinsed
    • 1/2 cup chopped green onions
    • 1/2 cup chopped parsley
    • 1/2 cup chopped cilantro
    • 3 medjool dates, pitted and chopped
    • 1 cup pomegranate arils
    • 1/2 cup chopped pistachios
    • 8 mandarin oranges, peeled and sliced
    • *Available at Smart & Final grocery stores

    Instructions:

    1. Make the dressing: Combine all ingredients for dressing in a small bowl and whisk to combine. Set aside and discard the smashed garlic clove before serving.
    2. Cook the quinoa: Place the quinoa in a large saucepan with 5 cups water over medium high heat. Bring to a boil and drop down to a simmer for 15 to 20 minutes and cook until tender. There will be some water leftover. Drain, rinse with cold water, and drain again. Transfer to a large mixing bowl.
    3. Make the salad: To the mixing bowl, add the chickpeas, chopped green onions, parsley, cilantro, dates and half of the pomegranate arils and pistachios. Pour over the dressing and toss to coat. Transfer to a large serving plate and top with the sliced oranges. Top with the remaining pomegranate arils and pistachios and enjoy immediately.

    Pro tip: Salad will keep well covered in an airtight container in the refrigerator for up to 4 days.

    Grilled Chicken Sandwiches with Slaw + Spicy Mayo

    By Patricia Bannan, MS, RDN

    Serves: 4

    Time to cook: 30 mins

    Spicy Mayo + Slaw

    • 1/4 cup First Street Premium Real Mayonnaise
    • 1/4 cup low-fat plain Greek yogurt
    • 4 teaspoons cayenne pepper style hot sauce
    • 2 teaspoons freshly squeezed lemon juice
    • 1/4 teaspoon First Street Garlic Powder
    • 5 cups Sun Harvest Coleslaw
    • 1/4 small red onion, thinly sliced

    Grilled Chicken and Assembly

    • 2, 8-ounce Sun Harvest skinless, boneless chicken breasts
    • 1/8 teaspoon kosher salt
    • Freshly ground black pepper
    • 1 tablespoon Sun Harvest Avocado Oil, for grilling
    • 4 seeded buns or ciabatta rolls
    • 1/4 cup First Street Sliced Hamburger Dill Pickle Chips
    • 1 jalepeño, thinly sliced

    Instructions:

      1. Make the Slaw: In a small bowl, whisk the mayo, yogurt, hot sauce, lemon juice, and garlic powder until combined. Add the coleslaw and red onions to a large bowl and pour over half of the spicy mayo mixture, reserving the other half of the mayo for serving. Toss the slaw until coated and place in the fridge until ready to serve.
      2. Grill the Chicken: Prepare a grill. Place the chicken breasts in a plastic bag and lightly pound out until ¾-inch thick in size. Slice each breast in half, pat to dry, brush with oil, and season with salt and black pepper. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes, or until internal temperature reaches 165 degrees. Let rest for 5 minutes. Meanwhile, halve the sandwich rolls, add to the grill, and heat for 2 to 3 minutes.
      3. Assemble the Sandwiches: Spread the reserved spicy mayo evenly over the cut-sides of each roll. Layer the bottom half of each roll with a piece of grilled chicken and top with slaw. Place a few pickle chips and jalapeño slices over the slaw and top each with the remaining half of roll. Enjoy!

      Pro tip: The best part about these sandwiches is that you want to keep piling on more slaw to top your sandwich, so make extra and keep crunching!

      Marshmallow Stars

      By KidStir

      Serves: 1 pan of marshmallows

      Time to cook: 30 mins

      Ingredients

      • 2 envelopes unflavored gelatin
      • 1/3 cup cold water
      • 1 1/2 cups sugar
      • 1/4 cup water
      • 1/4 cup corn syrup
      • 1/2 teaspoon vanilla extract
      • Cooking spray
      • Confectioners' sugar

      Instructions:

      1. Put 1/3 cup of water into the bowl of an electric mixer. Sprinkle the gelatin over the water.
      2. Whisk the sugar, 1/4 cup of water, and corn syrup in the saucepan over medium heat. Once the sugar is dissolved, stop whisking and heat the mixture until it boils. Place a candy thermometer into the saucepan and turn off the stove when the mixture reaches 240 degrees. This is a job for grown-ups only because the liquid gets very hot.
      3. Carefully pour the hot liquid over the gelatin. Beat on high speed for 10 to 12 minutes or until nice and fluffy. Mix in the vanilla extract.
      4. Lightly spray the baking pan with cooking spray. Then use a rubber spatula to transfer the gooey marshmallow mixture into the pan.
      5. Allow the marshmallows to set overnight on the countertop. This can take 12 to 15 hours.
      6. Lift the marshmallow block out of the pan with a spatula and place on a cutting board dusted with confectioners' sugar. Then use a star cookie cutter to cut out the marshmallow stars.

      Cajun Shrimp

      By Andrea Marcellus

      Serves: 1 Serving, Two-Hand Portion

      Time to cook: 25 mins

      Ingredients

      • 1/2 cup shrimp (peeled and deveined)
      • 1/4 red bell pepper (chopped)
      • 1/4 zucchini (chopped)
      • 1/4 cup corn (frozen)
      • 2 basil leafs (julienned)
      • 1 tablespoon dry white wine
      • 1 tablespoon parsley
      • 1 tablespoon extra virgin olive oil
      • 1 tablespoon cajun seasoning
      • 1 pinch salt and pepper

      Instructions:

        1. In a medium bowl combine together shrimp, Cajun seasoning, salt and pepper
        2. Place veggies on one half of a foil sheet and add shrimp on top. Sprinkle parsley and basil leaves over top.
        3. Add olive oil, white wine, salt and pepper. Fold other half of foil over and fold in sides to seal packet. Place in oven at 400 degrees for 20 minutes or until shrimp are cooked through.
        4. It's like camping food, but way cooler, and no bears.

        Speed Crepe with Nut Butter, Berries + Coconut

        By Andrea Marcellus

        Serves: 6-8 servings, One-Hand Portion

        Time to cook: 5 mins

        Ingredients

        • 2 tablespoon coconut flour (Can sub or combine with oat, almond, whole wheat, or other favorite flour!)
        • 1 tablespoon nut butter
        • 1/4 cup mixed berries
        • 1 tablespoon shredded coconut (unsweetened)
        • 3 eggs
        • 1/4 teaspoon baking powder
        • 1 pinch salt

        Instructions:

          1. Beat eggs with a fork and then blend in the rest of the ingredients. (You can also use a blender or food processor if you don't mind the cleanup.)
          2. Place a piece of parchment paper in the microwave and a TBSP of the mixture in the center of the paper. Spread the mixture with the back of the spoon until fairly thin.
          3. Microwave on high for 1 minute. Continue in increments of 30-seconds until crepe is fully cooked. Time will depend on your microwave.
          4. Remove parchment paper from microwave and allow crepe to cool.
          5. Repeat until all the batter is gone. Save remaining crepes for later in the week.
          6. Once crepe is cooled to touch add berries and shredded coconut to crepe.

          Tiny Pies

          By KidStir

          Serves: 12 mini pies

          Time to cook: 35 mins

          Ingredients

          • 1 apple, peeled, cored, and finely chopped
          • 2 tablespoons sugar
          • 1 teaspoon ground cinnamon
          • 2 teaspoons orange juice
          • 1 tablespoon butter
          • 1 pie crust (we used a store-bought organic pie crust)
          • Milk and egg (for brushing on pie tops)

          Instructions:

          1. Mix the chopped apples, sugar, cinnamon, and orange juice in a bowl. Set it aside to get nice and juicy.
          2. Unroll the pie crust and place it on a piece of waxed paper or plastic wrap on your countertop. Cut out twelve 2 1/2 inch circles with a round cookie cutter or rim of a glass. Press each one into a muffin cup.
          3. Gather the dough scraps and roll them out. Use tiny cookie cutters to make decorative shapes or cut thin strips for lattice toppings.
          4. Add 1 rounded tablespoon of filling to each cup. Dot with a tiny piece of butter. Add a top crust with slits, a pie crust star, or a lattice top. Pinch the edges with the tines of a fork to seal.
          5. Brush the mini pies with a beaten egg mixed with a little milk. Bake in a preheated oven at 375° for 15 to 17 minutes or until the filling bubbles and the crusts turn golden brown. Let the pies cool for just a few minutes in the pan, then carefully remove each one by running a sharp knife around the edges and popping it out of the pan.

          Pearl Brownies

          pearl brownies

          By Twenty-Five Eight

          Time to cook: 30 mins

          Ingredients

          • 2 cup organic almond flour
          • 1/2 cup arrow root powder
          • 2 tsp aluminum free organic baking powder
          • 1/2 tsp Himalayan salt
          • 1 Tbsp freshwater pearl powder (we use Sun Potion)
          • 3 eggs
          • 1/2 cup organic avocado oil
          • 1 1/2 cup organic maple syrup
          • 3/4 cup organic cacao powder
          • Optional:
          • 1/2 cup organic. chocolate chips
          • 1/2 cup organic chopped almonds, toasted
          Instructions:
          1. Preheat oven to 350 F.
          2. In a large bowl mix dry ingredients together, set aside.
          3. In a second bowl whisk wet ingredients together.
          4. Add wet ingredients to dry ingredients and fold gently until combined. (Optional: Fold in chocolate chops and/or almonds)
          5. Pour batter into a prepared baking dish.
          6. 6. Bake 20-25 min.
          7. 7. Remove and let cool.

          **Always check with a physician before ingesting.

          Creamy Asparagus-Artichoke Soup

          Creamy Asparagus-Artichoke Soup

          By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

          Serves: 4

          Time to cook: 15 mins

          Ingredients

          • 3 tablespoons olive oil
          • 1 medium-size onion, chopped
          • 1/2 cup canned white beans, drained and rinsed
          • 4 cups stock or water
          • 1/2 teaspoon salt, or to taste
          • 16 ounces green asparagus, tough ends trimmed, stalks cut into 1-inch pieces (4 cups)
          • 1 (13.75-ounce) can artichoke hearts, drained
          • 1 1/2 teaspoons dried tarragon (optional)
          • Freshly ground black pepper
          • Squeeze of lemon juice (optional)

          Instructions:

          1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the beans, stock, and salt and bring to a boil. Add the asparagus, artichoke hearts, and tarragon, if using, and return to a boil.
          2. Lower the heat and simmer, uncovered, for 10 minutes.
          3. Remove from the heat.
          4. Allow the soup to cool slightly, then puree it.
          5. Adjust the seasoning and consistency, add the lemon juice, if desired, and serve.

          Pro tip: You can replace the asparagus with an equal amount of broccoli or zucchini. Garnish with nuts and seeds for extra nutrition.

          Gingery Cran-Bran Muffins

          Gingery Cran-Bran Muffins

          By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

          Serves: 15 regular muffins or 52 mini muffins

          Time to cook: 35 mins

          Ingredients

          • Cooking spray (optional)
          • Bran or similar cereal
          • 1 cup boiling water
          • 1/4 cup canola oil or melted unsalted butter
          • 3/4 cup sugar
          • 1 cup buttermilk
          • 1 large egg
          • 1 1/4 cups all-purpose flour
          • 1 1/4 teaspoons baking soda
          • 1/4 teaspoon salt
          • 1/2 teaspoon ground ginger
          • 1/2 cup dried cranberries or chopped dried apricots (optional)
          • 1/2 cup chopped walnuts (optional)
          • 1/3 cup chopped candied ginger (optional)

          Instructions:

          1. Preheat the oven to 400°F. Spray the muffin wells with cooking spray or line with muffin liners.
          2. Place the cereal in a small bowl and pour the boiling water over it—do not stir. Set aside.
          3. Combine the canola oil and sugar in a large bowl and whisk together. Add the buttermilk and egg and whisk again. Add the flour, baking soda, salt, and ground ginger and whisk just until well combined. Add the cereal mixture and mix with a spoon, then add the dried cranberries, walnuts, and/or candied ginger, if using, and mix just until combined. (The batter will be quite thick.) Let the batter sit at room temperature for 10 minutes.
          4. Stir the batter, then divide evenly among the prepared muffin wells. Bake until a tester inserted into the center of a muffin comes out clean: about 20 minutes for regular muffins, about 12 minutes for mini muffins. Transfer the muffins to a wire rack to cool.

          Pro tip: No buttermilk in the fridge? Make your own by adding 1 tablespoon of cider vinegar to 1 cup of milk. Vegan? Use your favorite nondairy milk made into buttermilk and omit the egg.

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          Babywearing allows newborns to be held close to your body and mama to snuggle with their new bundle of joy—but that's just where the benefits begin. When you're toting your baby with the help of a specially-designed carrier, you're also given back the two hands normally reserved for rocking, cuddling and soothing your little one. That opens up a whole new world when it comes to getting things done—particularly for #mombosses who are masters of multitasking.

          We asked four of our favorites about the biggest benefits of their productivity hack of choice (babywearing) and how they got it all done using their carrier of choice, BABYBJÖRN Baby Carrier Free.

          It helps soothe babies more easily

          Daphne Oz wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          Babies benefit from being in a carrier not only because worn babies cry less but also because a soothed baby means they're more likely to catch a much-needed nap. Rachel Zeilic, VP of Influencer Marketing at Who What Wear and Creative Director for fashion line Marjoelle, wore her son, August, in his early days for that reason. "It was a GREAT method to help him get to sleep," she says.

          Sleep aside, decreased crying makes a huge difference in your busy days, even if your baby is super easygoing and loves carrier time, like that of Emmy-winning TV host, author and mama of four, Daphne Oz, whose youngest, Giovanna Ines (Gigi), is 4-months-old. "Gigi has always loved to be held. She's a very big baby, so babywearing is essential to give my arms a break. She loves to be snuggled as much as possible, and you can tell [being in her carrier] immediately soothes her. Sometimes she'll drift off or just rest her head on my chest and gaze around."

          Mobilizing is a snap

          Rachel Zeilic wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          Like so many mamas, Zeilic needed to get out of the house frequently in those first few weeks for doctor appointments, but she found the sheer magnitude of getting out and getting the hang of a stroller pretty intimidating. Instead, she relied on her Baby Carrier Free and was out and about quickly after delivery. "We left the house from day one and we made a point every day of walking around the neighborhood," she says. "It was much more feasible [for me] than putting him in the stroller and going for a long walk."

          Ariel Kaye, the CEO and founder of Parachute, was a big fan of babywearing with her now 11-month-old daughter Lou for the same reason. "Especially as I started to get more comfortable getting out of the house, what started as really short walks and gradually got longer," she says.

          Carriers are especially friendly for city-dwelling mamas

          Ranji Jacques wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          Having a baby while living in a big city can be a challenge, but babywearing makes going about your day so much more simple. That's how Ranji Jacques, Fashion Director at Condé Nast, gets around New York City. "Everyone can agree that a baby carrier is a must-have, especially if you're in an urban area," says the mom of two to 3-year-old Diego and 1-year-old Lucienne. Why? Because steep curbs and storefront steps no longer pose a deterrent, and (bonus!) you can keep germ-covered surfaces out of baby's reach.

          Take meetings with baby in tow

          Rachel Zeilic wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          If you need to phone into the office or are a permanent part of the growing work-from-home mama population, strapping on baby allows you to talk shop and spend time with your little one. "I've honestly gotten so many conference calls and deals done with August in the carrier," says Zeilic.

          So did Kaye, who would tote her daughter Lou in her BABYBJÖRN Baby Carrier Free on walks to Parachute's nearby brick-and-mortar store as not only a way of getting outside, but also checking in with work, too.

          Tackle housework + make  errands easier (and feasible)

          Daphne Oz wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          When you've got a new baby at home, getting the dishes done or folding a basket of (clean!) laundry is a huge accomplishment. But using the carrier can help you tick off your to-do list while spending time with your newborn. "Babywearing really helped me—like it made all of my everyday [tasks] so much easier," says Kaye, because it gave her back her much-needed set of hands.

          Oz agrees that wearing her daughter has been a boon to her productivity. "I try to bring Gigi along whenever I can, since my time at home can be limited and [I'm] often stretched thin trying to get everything in order. She comes along to the market and for coffee and on other errands—and I love to use a carrier in the house so I can keep her with me while I'm heading from room to room putting things in order."

          It can provide for everyday teaching moments

          Ariel Kaye wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          When you're going about your daily tasks, babywearing provides a front row seat to turn it into an educational experience for the two of you. "It's a special way to be able to communicate with her—I can show her things, touch things," says Kaye. From folding laundry to self-care, opportunities to engage baby can happen anywhere. Just ask Lou, who loves watching mama Ariel do her makeup while happily hanging out in her BABYBJÖRN, a task enjoyed by Gigi and Daphne as well.

          Plus, allotting some of your attention to quickie tasks feels more guilt-free when babywearing. "Even though I'm doing other stuff, I can talk to him and narrate what I'm doing," explains Zeilic. "I just feel like it's playing and bonding, versus feeling like I'm sacrificing time with him."

          Hello, old favorite activities

          Ariel Kaye wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          Zeilic and her husband love to use their Baby Carrier Free for hikes—anything under an hour and she'll strap on the carrier, over an hour and Dad's on the job (good thing it's easily adjustable for parents of all sizes). Even if hiking isn't your hobby of choice, resuming your pre-baby favorite activities and feeling more like yourself post-baby is a welcome change to which most mamas can relate, Oz included.

          She fondly remembers the sense of confidence and familiarity that accompanied a babywearing outing when her eldest children were a bit younger. "My first, Philomena, was only 20 months old when John was born and still such a baby herself. I remember going out to the beach on a calm day with Philomena to collect shells, and John was strapped next to my chest, snuggly and content. It was one of the first times I really felt confident as a new mother of 2."

          You can travel light

          Ranji Jacques wearing BABYBJ\u00d6RN Baby Carrier Free

          BABYBJÖRN

          Working in fashion, Jacques has a tendency to be flanked with a host of accessories or at least a go-to purse, but babywearing has helped her limit the amount she has in tow when out and about. "I strap on baby, grab a bottle of water and my wallet and I'm ready to go," she says. Minimalist multitasking has never been so chic.

          This article was sponsored by BABYBJÖRN. Thank you for supporting the brands that support Motherly and mamas.

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          So far 2020 has been a year of big changes for Meghan Markle and her husband, Prince Harry, Duke of Sussex. Earlier this month the royal couple announced plans step back and senior members of the royal family. Initially, the plan was for the couples to retain their royal tiles and raise their "son with an appreciation for the royal tradition into which he was born" while also give themselves the space to work and live in North America.

          But sometimes, young parents have to make tough choices to do what's best for their new family and that can mean making changes that impact your family of origin.

          FEATURED VIDEO

          This weekend the Queen announced that her family has found a way for Harry and Meghan to move forward, and it means they're not only not senior royals anymore, they do not have HRH titles (His Royal Highness or Her Royal Highness) anymore and "are no longer working members of the Royal Family."

          The statement from the Queen reads, in part: "Following many months of conversations and more recent discussions, I am pleased that together we have found a constructive and supportive way forward for my grandson and his family.

          "Harry, Meghan and Archie will always be much loved members of my family.

          "I recognise the challenges they have experienced as a result of intense scrutiny over the last two years and support their wish for a more independent life.

          "I want to thank them for all their dedicated work across this country, the Commonwealth and beyond, and am particularly proud of how Meghan has so quickly become one of the family.

          "It is my whole family's hope that today's agreement allows them to start building a happy and peaceful new life."

          The Queen's statement explains that Harry and Meghan have "shared their wish to repay Sovereign Grant expenditure for the refurbishment of Frogmore Cottage, which will remain their UK family home."

          Basically, they're serious about being financially independent and they're going to pay rent on the cottage.

          Untangling family issues can be hard, and it is hard for anyone to imagine what it must be like to live this out on the world's stage. In her statement, the Queen said she understands the role the intense press scrutiny has played in the couple's decision to forge a new path, and that they will always be her family.

          Whether you're leaving the royal family to move to Canada, or just trying to explain to your parents that your own family needs to move to another state, this stuff is hard.

          Here's to a new chapter in 2020, for Harry and Meghan and all the other new parents who are writing their own stories.

          News

          Motherhood is a juggling act. Whether you have one child or many, work outside the home or don't, have a partner or are doing this whole thing solo, you are always juggling something. So how on earth do we keep up the act? How do we ensure no ball gets dropped?

          We don't.

          All of us, every single one, lets something slip through our fingers on some occasion or another. And that's totally okay.

          A friend from college recently commented on Instagram how peaceful and sweet my children seemed. I laughed out loud, and not an endearing chuckle, a wholehearted cackle. What a glorious and erroneous idea that my children are peaceful and sweet. I have three of these beautiful monsters, ages 12, 5 and 4 months. Our house sounds more like a child run circus than a zen meditation retreat.

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          It is true that my children are sweet at times. And I will admit I try very hard to create a peaceful life and home, but those are not the two words I would ever use to describe our family. I might choose words like rambunctious, spirited, passionate and intense.

          What I realized as I simultaneously smiled and snorted in laughter, was that I put a lot of work into creating a life on social media that looks just like that. Peaceful and sweet. I choose my words carefully, I edit my photos and of course choose only the best ones, the ones where everyone is smiling and we appear to love each other. The pictures of my children pulling each other's hair, stealing snacks and shouting that they hate each other don't get quite as many likes.

          Don't get me wrong—my children often smile and we do love each other very much. But by carefully curating the life I post on social media I have unintentionally created something laughable. What a jolt to realize the very thing I'm striving for makes me laugh out loud when someone names it. Is there anything more inauthentic than that?

          I am working to strive for authenticity and perfect imperfection.

          I make mistakes, hurt those I love, burn dinner and that is what makes me human.

          I drop the ball every single day in some large or small way—and that's okay. It is to be expected really.

          It's what can give us the gift of connection. We can connect with one another via our faults and our vulnerabilities. We starve ourselves of this by pretending to be perfect.

          As I write this I'm sitting in the front seat of my car in the parking lot of our local skate park, my youngest is napping in his car seat, my oldest is wearing a helmet and pads and is driving his new BMX bike as fast as he can up and down hills and ramps set at odd angles with weird curves among them.

          This moment feels ideal t. The breeze blows through my open windows as my oldest is getting a great workout and my youngest slowly wakes up cooing.

          We can only enjoy the moment if we are present within it. When I live my life constantly in a state of distraction, constantly keeping my eyes on all the balls I'm juggling, I'm not enjoying any of it.

          I am not a master juggler at this moment in life. I don't think what I'm doing even looks like juggling. I do not have my eyes on all the balls, I am not even attempting to catch or toss them all in that perfect arc that looks so magical.

          I prefer to relish these kinds of moments, soak up their joy, their peace, their sweetness and to do that I have to let go of the charade, I have to accept imperfection in the form of letting some balls drop.

          I want to live a life full of authenticity and joy in the simple moments.

          I want to live without the pressure of doing it all.

          I want to give myself the gift of not doing everything the way it should be done by the imagined deadlines that cannot be met.

          I want to enjoy my rambunctious, passionate children.

          So I let the ball drop—and I'm okay with that.

          Life

          Feeding your new baby can be a beautiful experience, but it can also be really hard. We at Motherly have talked about it. Amy Schumer has talked about it. And now Kate Upton is talking about it, too.

          Upton and her husband Justin Verlander became parents when their daughter Genevieve was born in November 2018, and in a new interview with Editorialist, Upton explains that while she loves motherhood she didn't always love breastfeeding.

          "Having VeVe has changed my life in such a wonderful way," she explains, adding that in the early days of motherhood she felt "so much pressure"..."to be doing all these things, like breastfeeding on the go—when the reality, for me, was that breastfeeding was sucking the energy away from me. I realized I needed to calm down, to allow my body to recover."

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          Breastfeeding can take up a lot of a mama's time and energy in those early weeks and months, and while Upton doesn't explicitly say whether she switched to formula, combo fed, pumped or what, it's clear that she did give herself some grace when it came to breastfeeding and found the right parenting pace by taking the pressure off of herself.

          Upton took the pressure off herself when it came to her demanding breastfeeding schedule, and she's also resisting the pressure to keep up with a social media posting schedule.

          "I want to be enjoying my life, enjoying my family, not constantly trying to take the perfect picture," she says. "I think my husband wants me to throw my phone away. We talk about it in the house all the time: 'Let's have a phone-free dinner.' We don't want [our daughter] thinking being on the phone is all that life is."

          Whether the pressure to be perfect is coming from your phone or from society's conflicting exceptions of mothers it's a force worth rejecting. Upton is loving life at her own pace, imperfect as reallife can be.

          News

          After the treat-filled sugar rush of holidays and birthdays, it can be hard to get back on track with eating healthy as a family. (What can I say, I love cake—and my kids do, too.) It's totally okay to hold your boundary for sugar in your kid's diet, no matter what that boundary is. And you can do it without being the bad guy.

          Putting a positive spin on "the sugar issue" (letting kids know that they can have treats sometimes, but not all. the. time.) will help prevent sugar becoming an ongoing power struggle, which nobody wants.

          Here are a few phrases that can help your kids eat less sugar, without creating a power struggle over treats:

          1. "Holiday and birthday treats are so fun, but they're not for every day."

          Acknowledge that all of the extra treats were fun (they were!). You can talk about how some foods are for special occasions and others are the ones we eat every day to have strong bodies and feel good.

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          2. "I feel so much better when I eat lots of fruits and vegetables."

          Instead of putting the emphasis on why sugar is bad, try focusing on all the good reasons to eat healthy foods. You can talk about how eating carrots gives us strong eyes, eating oranges keeps us from getting sniffles, or eating kale helps us feel good and have lots of energy for playing.

          3. "Which fruit would you like to have with your lunch?"

          Keep it fun by letting your child choose which healthy foods to eat. Two or three choices are fine. You can let them help pick at the grocery store or let them pick from the options you've selected—the important thing is to offer choice.

          4. "Let's see if we can make a rainbow on your plate!"

          Who doesn't love rainbows, especially among the under-six crowd? Use their universal appeal to your advantage and encourage kiddos to make their own edible rainbows.

          Make it extra fun by writing a checklist with colored pencils, one checkbox for every rainbow color, and bringing it with you to the grocery store. Let your child choose one item from the produce section for every color.

          5. "You can choose one treat with dinner, but candy isn't a choice for snack today."

          Make sure kids know that they will still be able to enjoy treats sometimes. Instead of saying "candy makes you crazy," or "sugar rots your teeth," just let them know when you're okay with them having a treat. It may be every night after dinner, only on Friday nights, or it may not be until Valentine's Day, but having a clear boundary will help reduce the constant pleas for sweet treats.

          6. "I think treats feel more special when we don't have them every day."

          Talk to your child about how part of the fun of holiday treats is that they're out of the ordinary. They are special traditions we get to enjoy each year and they help make the holidays feel magical. Just as it wouldn't be as fun if we had a Christmas tree up all year or wore a Halloween costume every day, treats aren't as fun if we eat them nonstop.

          7. "I hear that you really want candy. I can't let you have it right now, but it's okay to be disappointed."

          Let your child know that you empathize with their feelings about not being able to eat what they want all of the time.

          Sometimes children just need to be heard. It might be more important to them to know that you understand their feelings about treats than to actually get a treat.

          8. "Let's think of a healthy treat we could get at the grocery store next week."

          Brainstorm with your child and come up with a list of healthy treats you could bring home from your next grocery shopping trip. This might be a kind of fruit they haven't had in a while, a granola bar you don't usually buy, or the makings of a fun trail mix.

          Part of the fun of treats is the ritual—you can still enjoy the sweetness without the extra sugar.

          9. "Would you like to bake with me?"

          Carry those fond memories of making Christmas cookies together into the new year to help wean kids off the holiday high of constant treats. Just find something you're okay with your child eating regularly, like a healthy muffin recipe, baked oatmeal, or energy bites—whatever meets your own nutritional guidelines for your family!

          10. "I noticed you didn't sleep well when you ate those treats before nap time. Let's think of a better time for treats together."

          You can explain the effects of sugar on the body without vilifying it. Sometimes just saying sugar is bad makes it all the more desirable or pits you against your child. But that doesn't mean you can't give them the facts. Just tell them plainly that sugar makes it harder for them to sleep well, makes it harder for them to concentrate, or whatever other effects you've seen.

          Here's to a healthy 2020—you've got this, mama!

          Learn + Play
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