I remember the first few weeks of motherhood. I was living in a constant state of “oh my gosh, now what?” and always prepping for the worst. I certainly couldn’t go fold laundry while the baby napped, because what if she woke up? Or, I better not start on a project because her nap may not be as long as yesterday. Or, I better wait to head out until I think she’s good and sleepy.
And then I turned into this mom that set-up the baby monitor wherever she was sleeping and went about my day, keeping busy. Lily and I would play outside (taking the monitor with me, of course), I’d workout in the basement, do chores around the house, talk on the phone…and not leave the room or talk in a hushed tone.
It took 6 weeks to hit our stride with breastfeeding.
It took us 8 weeks to establish a morning nap…that is generally 3 hours long!
And now, at 10 weeks, we’re sleeping through the night. Or have for the past 3 nights. We’re talking a solid TEN hours of uninterrupted sleep. I hardly know what to do with myself and I fully understand that other new moms want me to shut up and stop bragging. For what it’s worth, I read and follow the recommendations in Healthy Sleep Habits, Happy Child. And, I also fully expect a sleep regression at any time. I’m not blind to the possibility that this may all be too good to be true.
But for now, Zzzzzzzzzzzzzzzzzzzzzzzzzzzzz.
Then, there’s days like today. Where I’m LUCKY I read the recipe for dinner at 3pm because it cooks for 2-3 hours. And when I walk in from the gym and my step class, the baby is SCREAMING BLOODY MURDER. And let’s not forget how I forgot a change of clothes when we went out to lunch…and the baby was wearing a white onesie. Why do they even MAKE white clothes for children? And better yet, why do I buy them?
Some days, it’s just getting by. It’s a miracle you eat, much less actually PREPARE the meal yourself.
Being the planner that I am, I like to hope for the best and prepare for the worst. I need less meals in my life that require 2-3 hours of time and WAY more recipe like this one that take zero prep and are ready in minutes, are healthy, and are PACKED with flavor. Husband-approved, too!
- 2 (6 oz) salmon filets
- 1 Tbsp olive oil
- ⅛ tsp salt and black pepper, to taste
- 3 Tbsp low-fat mayonnaise
- 3 Tbsp 2% plain Greek yogurt
- 1 Tbsp Sriracha
- juice from half a lime
- ½ tsp low-sodium soy sauce
- Season salmong filets with salt and pepper. Heat olive oil in a small skillet over medium heat. Once hot, add salmon filets and cook 3-4 minutes per side or until cooked until desired doneness.
- Meanwhile, whisk together the ingredients for the Creamy Sriracha in a small bowl. Once cooked, drizzle the Creamy Sriracha over the cooked salmon filets and serve immediately.
Sorry for all the Instagram cuteness and holiday sinfulness, I just can’t help myself!