Category Archives: Uncategorized

Weekly Link Love

link love

Know Your Ingredients

Sugar. As you know it’s a weakness of mine, but I’ve kicked it to the curb. If knowledge is power, then you’ll want to know which types are real so you can be powerful too.

Wouldn’t it be nice if all the food we eat came from the sunny pastures that are so often portrayed on the packaging? All too often, however, the animals raised for grocery stores are treated so so poorly. Where do you buy the meat you eat?

Try Something New

My son drinks kefir everyday. He calls it yogurt, but it’s better for him with stronger probiotics and no-lactose. Folks who can’t handle milk can often tolerate kefir too.

Considering the vast quantities of kefir consumed in my house, I’ve considered making it. I’m not sure yet.

Gettin’ Dirty

As if you need more reasons to grow a garden? Ok, here are 10 more.

It’s time to start planning your Spring garden! Oh how fun planning can be. Garden Girl videos on raised be gardening gave me the confidence to build my own.

Aspire

I went on a Zero Waste bender this week, reading post after post of how to create less waste. Man, I’m inspired. Bea makes it look so easy.

Because It Feels Good

Parenting myth busters, HILARIOUS!

People watching at it’s very best.

This will make you laugh. Best First Lady EVER!

Real Food Butter Crackers

butter crackrs

We like crackers in this house. Who doesn’t, really? We especially like them salty and with cheese. Porter’s Grandma T came to visit this weekend and since we didn’t have any crackers in the pantry, we took a trip to the store and picked up the kind my husband and his mom like. I won’t name the brand, but here’s a picture:

P1020004

 

And this is what the ingredient list looks like:

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Did you read that? I didn’t either. I didn’t need to because anything with that many ingredients that look like they belong on the periodic table can’t be Real Food.  And what is TBHQ anyways?

We Ate ‘Em

They were crispy and gave off a buttery appearance despite the lack of any actual butter whatsoever. Of course, my son LOVED them. So then it became my job to come up with a recipe that I feel good about feeding to him. I scoured the internet and tried my own recipes and this is what I came up with.

Ingredients

2 cups flour – I used Einkorn, but will be using Spelt in the future
1 tsp baking powder
1 tbsp honey
1/2 tsp salt, plus some for sprinkling on top
6 tbsp cold butter, plus 2 tbsp melted for topping
2 tbsp coconut oil, melted
2/3 cup milk

Make It

Preheat oven to 400* F

Put the flour, baking powder and 1/2 tsp salt in a food processor. Pulse to combine. You can do this by hand too using knives or a pastry blender.

Add cold butter, small pieces at a time and pulse to combine.

Add honey and coconut oil and pulse to combine.

Add milk and pulse. It should start to form a ball of dough.

Divide the dough in two and roll each half out onto a separate Silpat mat or parchment paper. I used wax paper on top to prevent sticking.

Using a knife or pizza cutter score lines in the shapes you want your crackers to be. Poke holes in each cracker.

Cook in a 400* oven for 10 minutes.

When golden, take out and brush with melted butter and sprinkle with salt. Let cool and separate.

They still make plenty of crumbs, Porter proved that immediately. Enjoy!

P1020003
Store bought on the left, homemade on the right.

This post featured in Fight Back Friday, Party Wave Wednesday, Tasty Traditions, Thank Your Body Thursday, Weekend Gourmet, Small Footprint Friday

Real Food Easy As 1,2,3

eat real food 1Birth, Parent, Live…Naturally & with Real Food

The tagline for my blog is pretty self explanatory. I’ve written about all of these topics for a while now and I’ve gotten great feedback about my birth and parenting posts. While I’ve written about Real Food in the past I want to give any of you who are interested some concrete ways to bring a little more of the good stuff into your life.

If you’re a Real Foodie and you already know what’s up, then you probably won’t learn anything new in this post. You’ll just be totally reaffirmed that you are indeed making the right choices and obviously being the best possible you.

You Might Be Interested In Real Food If…

  • The food you currently eat gives you the blahs, the sads or the crankies.
  • There are chronic health issues that you’re dealing with, and you either can’t find a solution or want to try to heal on your own before totally giving yourself over to modern medicine. (source)
  • You want to lose weight and be healthy.
  • Caring for the environment means something to you.
  • You want to teach your children healthy eating habits.
  • It’s time to change up your old routine and learn something new.
  • There are babies in your present or future.

I could go on and on, but you get the idea. Real Food is for everyone: men, women, children, babies, omnivores, vegetarians, conservatives, liberals…YOU.

Easy As 1,2,3

It’s taken me years on my path to Real Food, and I’ve really just gotten into it full time. Like any change, it helps to start small. Change one thing at a time, get used to it, and then take another small step.

I’ve thought about this long and hard and here are my top 3 ways to start getting into Real Food. It doesn’t involve cleaning out your pantry and replacing all your food (I’m for less waste too) so fear not. Use up whatever goods you’ve already got and start replacing them when you need to, but with the Real Food alternatives.

1. Change Your Fats And Oils

Are you still using Canola oil, Vegetable oil and Crisco? They’re BAD. You can learn more about that here and here. Are you concerned about saturated fat and cholesterol? Guess what, we’ve been fed a whole lotta mumbo jumbo about how bad they are for you. If you’re up for some myth busting, check this out. Or you need something more mainstream and scientific, here’s a video from Dr.Mercola.

good fatsHere’s what you SHOULD use:

  • Coconut oil. The unrefined has a coconut flavor and smell which puts me off, but some people love it. I use the refined which has no odor or flavor. It’s GREAT for cooking foods in high heat. In the winter mine gets solid on the counter, but can easily be melted and used as a liquid. Bonus, I use it in the shower to shave my legs and as a facial moisturizer before I get out.
  • Organic butter from cows raised on pasture, which means they eat grass and non-GMO grains.
  • Olive Oil for your cold oil consumption i.e. dressings. Don’t use it for cooking, it’ll go rancid.
  • Tallow (from cows) & lard (from pigs). These can be harder to come by, but they’re great for cooking on high heat and lard from the pig underbelly is good for baking. If you want to render some of your own, check this blog out.

2. Shop At The Outer Edges Of The Grocery Store

Better yet, shop at your Farmer’s Market where the produce, meats, cheeses and grains are prepared locally and have a good chance of being non-GMO and/or organic. If you’re not sure you can easily ask the farmer who grew them, because they’re usually behind the stand. Better yet, grow your own.

berries 2If you’re like me, however, you have to go to the grocery store in the cold seasons. It makes perfect sense that all the fresh food is at the edge of the store because that’s where the refrigerators are.

Real Food goes bad, so it often has to be kept cold. If the fresh veggies are too expensive, go for the frozen ones. I stay away from cans as much as possible because of BPA and weird chemicals used to coat the inside of aluminum cans.

In the beginning it’s not the most important thing to buy all organic, but try to shop your fruits and veggies from the Clean 15 and the Dirty Dozen list. In general, pesticides and genetically modified foods are not “real”. Organic or not, whole fruits and vegetables are best.

"Respecting and honoring the pigness of the pig is a foundation for societal health." ~Polyface Farm (photo credit)
“Respecting and honoring the pigness of the pig is a foundation for societal health.” ~Polyface Farms (photo credit)

When it comes to meat, organic is good, but pastured and humanely raised is better. Just because an animal is raised on organic feed does not mean they were treated humanely. If we’re going to consume an animal, make it a happy one!

This is the nice part about knowing your farmer. I have no concerns that the chickens, beef and pigs that we consume had happy lives living as nature intended, because I speak with my farmer every other Friday through the winter and every Saturday during Farmer’s Market season.

I even went so far as to find out how they butchered the animals. My brother makes a good point when he says that slaughter can never be humane, but it can be done with respect towards the animal in the time before they die. Sorry if this is too much friends, but this is what real looks like.

Want to know what healthy animal husbandry is? Check out Joel Salatin and his family farm, Polyface Farms.

It may take some asking around, but chances are good that somewhere near you is an ethical farmer who wants your business. Search the web, ask the butcher at your local natural food store, find that crazy friend who’s into Real Food and ask them (wink wink).

3. Eat At Home More Often

This was really hard for me. It’s so convenient to eat out or get take out for home. Especially when we work non-stop and are generally worn out by a diet and lifestyle that doesn’t give us the vitality we need to go-go-go. We still eat out every Friday night and sometimes more depending on, you know, life.

plate 1Mostly I cook at home these days. It takes a bunch of extra work, but it’s worth it to feed myself and my family right. Meal planning helps, and I’m planning a post in the near future that will help with that.

The deal is that most restaurants cook with rancid vegetable oils, use meat from abused animals (have you seen Food Inc. yet?) and don’t cook with organic veggies. Plus they charge you a whole lot more to cook the food for you than if you just bought the Real Food ingredients and prepared it at home. We’re paying for convenience and any $$$ not spent out is a nice wad of dough you can put back into your wallet.

There You Have It, You Can Do Real Food Too!

Remember to take it slow and steady.

1. Change your fats and oils.
2. Shop at the outer edge of your grocery store.
3. Eat at home more often.

This post featured on Party Wave Wednesday, Tasty Traditions, Thank Your Body Thursday, Fight Back Friday, Small Footprint Friday

 

Weigh In Wednesday #8 & Luke’s Birthday

tri finish 1Ahh, another week has past and here we are again. This last week was full of events and hurdles to eating right and exercising, but I’m happy to report it went pretty well.

Visitors

My mother in law came to visit and that reset the Porter-Mama switch and we’re all getting along better. A little time apart and we can remember how much we love each other and how much good sleep will do us all.

Birthday

My beloved turned 33 this week and we celebrated by going to the trampoline joint and getting our jump on. That’s a calorie burner for sure. For dinner I made macaroni and cheese and we finished with chocolate cake.

That’s right, homemade (thanks Anna!) chocolate cake with chocolate frosting. It was light and fluffy and, if you didn’t know, my absolute favorite kind of cake in the world. You better believe I had a piece. I split a piece with my friend and had a dollop of ice cream. My dinner had been a nice salad with a side of gumbo. After my meal I felt nice and balanced and treated.

The Attack

Not as innocent as it looks.
Not as innocent as it looks.

Then everyone left and the cake remained behind. You know where this is going. For about 30 minutes I avoided it. But then, like a beast, another slice jumped off the cake stand and into a bowl. It pushed me down in the chair and FORCED me to consume a second full slice of cake. I resisted, turned my head, sealed my lips.

But to no avail…it found its way down my gullet and into my belly. It only took a few moments before my jaw got tight and my tummy began to get queezy and achey. Boo. Turns out too much chocolate is (still) no bueno.

Lesson Learned? I hope so.

Not only did have to fight the guilt I now felt, but I felt sick too. I think the first time I learned this lesson I was probably 5. It’s a mistake I’ve made countless times through my life. When will I learn??

Alas, I’m moving forward today without guilt and having learned that lesson, again. This morning I threatened to throw the rest of the cake away, and Luke gladly took it to work to share.  All in all this week was actually a success and I made such healthy choices otherwise. That’s what I’m going to focus on.

 

#8 2/20/13 Last Week This Week Difference
Weight (lbs) 247.5 246 -1.5
Left Leg (in) 31.5 31 -0.5
Hip (in) 52 51.5 -0.5
Waist (in) 43.5 43.5 0
Chest (in) 45 45 0
Left Arm (in) 16 16 0
Neck (in) 15 15 0

Total lost: 15 pounds & 15.5 inches

To read the first post in this series click here.

Happy Birthday Luke!! We love you!!

Danny said he wasn't going to jump. Clearly he only came to flip!
Danny said he wasn’t going to jump. Clearly he only came to flip!
We had a great time and Porter got his fill of non-real food. He would have licked off the icing from every cupcake and got his fill of cheese pizza. The whole thing got a thumbs up.
We had a great time and Porter got his fill of non-real food. He could have licked off the icing from every cupcake and got his fill of cheese pizza. The whole thing got a thumbs up.

 

Real Food Rice Pudding

rice pudding 1

As luck would have it, my soon to be brother in-law makes awesome Indian food. More luck, my visiting mother in-law requested an Indian food feast. Hurray! It was all delicious and wonderful and satisfying. My 2 year old ate it up, YES!

curry condiments
Photo credit

Besides the incredible main dishes, what I think absolutely makes the meal are the various chutneys, dips, spiced rice and homemade naan. Considering the spice, and I mean actual spice not heat, of Indian cooking, the condiments present an opportunity to bring even more depth to the meal. Sweet, pungent, tart, and mellowing flavors made our feast that much more enjoyable.

Have you ever made an authentic Indian dish? Let alone multiple dishes in the same day? It’s a painstaking amount of prep work, followed by a spicy and intense flurry of cooking over rippling hot oils. The foundation of the dish has to be taken to the cusp of burnt and then spices added in the right order before adding the protein or vegetable. And only then will the cook be able to turn the heat down and sigh in relief that they are (hopefully) still breathing.

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photo credit

I was told to bring dessert (and I offered up green bean curry, look for that upcoming post) and considering the theme I decided upon rice pudding. It’s made with gobs of milk and cream to sooth any residual burn and bonus, it’s easy. Thing is…I’ve never had rice pudding that I particularly enjoyed, and too often I find it’s ruined by cardamom (better suited to green bean curry in my opinion).

I’m not one to back down from a food just because I haven’t found the right recipe, so I hopped on the web and studied a variety of rice puddings. The two that I focused on, before finally coming up with my own, were Alton Brown’s recipe and this one from Single Dad Laughing. My goal was to make a sweet, creamy real food version of this classic dish that still held the texture of soft rice. What came out of my experiment was creamy (not mushy) flavorful and sweet, and no cardamom.

rice
photo credit

Maybe because my palate is cleaner due to my better diet of late. Or maybe it’s the lack of sugar I’m taking in, but this pudding was good. Like, REAL good. Sweetened with maple syrup and coconut milk (which wasn’t as overpowering as it could easily have been), it was simply lovely. This made a great dessert, but would also make a nice addition to breakfast, or as a snack, or straight from the fridge on a spoon. However you eat it though, I’m sure you’ll enjoy it.

Real Food Rice Pudding

Ingredients

2 tbsp butter, organic/pastured
1.5c cooked white rice
1.5c whole organic/pastured milk
1/2c half & half OR cream
3/4c coconut milk (not coconut water)
1/4c maple syrup
1/2c soaked raisins

Make It

Place raisins in a bath of hot water to plump.

In a saucepan over medium heat melt butter and add rice. Mix until rice is covered in melted yummy goodness.

Turn heat to med/high and add milk. Stir to mix. Bring to a boil (stirring) and then turn down to a simmer. Stir regularly for 5-8 minutes until mixture thickens.

Add cream, coconut milk, maple syrup and mix. Make sure it’s still simmering. Stir until even thicker and bubbly, 10-12 minutes.

Remove from heat.

Drain raisins and add to pudding. I think a handful of sliced almonds would be a nice addition too.

Pour into a dish and cover surface of pudding with plastic wrap/wax paper. Allow to sit on the counter for 2.5 hours or refrigerate and it will firm up but maintain that beloved creaminess.

We ate ours at room temperature and that was perfect, but (again) if you absolutely MUST indulge before the allotted cooling time – no one would blame you!

This post featured in Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Fight Back Friday, Weekend Gourmet, Real Food Wednesday, Family Table Tuesday

Weekly Link Love

link loveIn The Kitchen

Are you still using Crisco? I don’t know anyone who does, I don’t think, but if you are you should read this article.

Yearning for the warm breezes of spring and summer and tired of waiting for the Farmer’s Market? Trying to eat at home more? Check this.

Trying to save $$$ in the kitchen budget? Me too. Get some thrifty ideas here.

Mind AND Body

If you’ve been following along with my weight loss journey, you know I’ve fallen off the wagon in a few ways. Trying to stay positive certainly helps me, and so do these ideas from Frisky Lemon.

Get dirty

I learned about lasagna gardening last year and while it’s too late for me this year, I just might look into doing it next year.

There’s a fungus among us! Mushrooms aren’t cheap and I don’t have the forest or fungus finding pig to help me forage for them. But now I don’t need either of these things because we can all grow our own. YES!

Politically Speaking

Porter is 2 now and he still gets breastfed, lucky little guy. It’s amazing to me when trusted sources don’t always give good or healthy advice, hmm?

Need more info on why you should avoid genetically modified organisms (GMO) in your food? Maybe you need the scientific stuff to really persuade you? Ok, here you go.

Because It Feels Good

I first met Honest Toddler on Twitter and was instantly engaged. I don’t even like Twitter and I would login just to see HT posts. Now HT has a blog and it’s hilarious. HILARIOUS. Having recently hosted a toddler party, I found this post especially funny.

Sometimes you just want to rest your eyes on interesting and beautiful photos. Twisted Sifter will do just that for you, and then lead you down the rabbit hole.

 

Knowing Birth Series: Megan Alton (1)

knowing birthGuess what? I think pregnancy and birth are so cool. Right now I deal in human birth, but any animal birth thrills me too. My fascination started when I was 4 years old and my brother was born. My mom was always very happy to share her own pregnancy and birth experiences with me and I really feel that her honesty helped pave my road to becoming a doula and birth advocate.

In The Beginning

The first birth I ever saw in live and living color (as opposed to the NOVA: Miracle of Life on TV which I watched countless times as a kid) was when I was in college. My roommate and I had illegal hamsters in our dorm room, Beefcake and Cheesecake, and as hamsters are prone to do, Cheesecake made babies.

One day I noticed she was nested up in a small alcove of their cage, and then birthing of 5 baby hamsters commenced. I was her hamster doula, although I’m sure she wanted me to just go away. It was riveting, and that was just a hamster birth. Eventually I became a doula, I’m in the process of becoming a childbirth educator and since this post, I’ve also become an advocate for out of hospital midwife assisted birth.

It’s Time For The World To Know

Now I have a son and am even more enthralled with other families stories of birth and what they think of birth in general. As something of an anthropological study I decided that I need to interview as many people, who have a relationship with birth, as possible.

There are so many books and studies claiming to know the truth about birth, but what I’ve found in my conversations with mothers and birth professionals is that there are so many unique experiences surrounding each birth. A book or study can’t possibly take into account the actual voices of individuals. So what better way to find out than to simply ask.

Finding Our Voices

That leads me what I’m calling “Knowing Birth” interviews. I have come up with a handful of questions that, hopefully, moms, dads and care providers will answer. I’ll then take their answers and put them directly on this blog.

It’s time to give voice to anyone who has one regarding birth. There are no requirements about the when, type and location of the birth(s) and I also plan on interviewing birth attendants, midwives and doctors to get their unique perspectives.

You know you wanna do it too!

The only requirement is honesty and openness in your answers, and maybe a few pictures too. To set a good example, I’m going first. If you would like to share your experience and answers to the following questions, please email me at doulamegan@gmail.com and I will get the questionnaire to you directly. Anyone can participate and there’s no judgment from me about your answers. I promise to keep a close eye on the comments and keep ’em clean. Now, let’s get started!

Knowing Birth: Megan Alton (that’s me!)

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Where did you choose to have your birth and why? What are your feelings about that choice now?

I chose to have my birth at The Baby Place (now New Beginnings), a birth center in Meridian, Idaho that is run by Certified Midwives. I opted for this location for a few reasons:

  • As a doula I had been to other births there and they were always gentle and beautiful
  • I knew the midwives and that made me very comfortable
  • I’ve always known I was going to have an out of hospital birth, always

My experience was phenomenal. Everything I wanted, caring prenatal visits, gentle guidance, education, personal freedoms and the peace of giving birth there was provided. I had my ideal birth and everything went according to plan (love when that happens). The safety, security and trust that I felt was paramount to having a satisfying birth experience.

How did you prepare for your birth?

I’m a doula and so I had a keen insight into birth long before I got pregnant. My husband and I planned for our child and were thrilled to become pregnant. We took the Hypno Babies childbirth education course and I found the affirmations to be particularly helpful through my pregnancy. I also received acupuncture and chiropractic adjustments on a weekly basis through my pregnancy. I worked as a kindergarten teacher until my 8th month and then took the last 2 months to be pregnant and take it easy. All prenatal exams were provided by my midwives. As for my diet, eh, we ate out a lot and I had a major addiction to Oreos. Next time around I’ll do it Real Food style.

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Who was invited and present at your birth?

My husband and good friend Sarah (my doula). Holly was my primary midwife through my birth however, there were 3 other midwives present for the delivery of my son.

 

If it was not your first birth, please compare/contrast your experiences.

I’ve only had one birth, but compared to the hospital births I’ve attended as a doula, my perception is that my out of hospital birth was calmer and less directed.

What qualifications do you look for in a midwife/OB/primary care provider?

I expect my care provider to have an understanding of (completely) natural pregnancy and birth. Any midwives/doctors that I see are expected to have appropriate credentials from legitimate certifying agencies. I expect my care providers to be active and passionate in their practice.

IMG_0226What is your ideal relationship with a birth attendant?

I’m the consumer. I expect the same of my birth attendants as any customer service provider. What I want for my experience should be central to their care for me and my family. I expect them to treat me with respect and to be open and honest about EVERY SINGLE PROCEDURE and expectation that have of me. In return I promise to educate myself, ask questions and have a respectful open dialogue with them.

If you have received maternity care from both the medical and midwifery models of care, what are the biggest differences? Pros/cons of each?

Personally, I have only ever received maternity care from midwives.

IMG_1820Did you feel adequately informed of your options?

It helped that I knew a ton about birth before I even got pregnant, but yes I felt very informed of my options. When it came time to make choices, they were left to me and my husband. Any question I had were directed to my midwives and we openly discussed pros and cons. It was so nice to be treated as an equal in my healthcare.

Describe your ideal birth environment at this point in time.

Any location out of the hospital. Low lights, warmth, access to water (tub preferably), no access to pain mediation or other birth altering drugs, privacy, soft place to land in between contractions, food/drink on demand, singing/moaning and the ability to vocalize, no separation from baby or family, quiet voices and the confidence of those surrounding me in the process of natural childbirth.

How do you feel about the safety of birth in a hospital vs outside of a hospital?

Obviously, I feel that out of hospital birth is safer than in hospital birth for all normal and healthy pregnancies and births. Due to the lack of pervasive technology, which I believe is a good thing in this case, and the confidence of out of hospital attendants, I believe that in the case of birth less is more. I also know that trained midwives know when problems arise and when pregnancy/birth becomes outside the scope of normal that they will correctly advise mothers when to take their care to a doctor/hospital. I know they always have the best interest of the mother/baby at hand.

Is there anything you would change about public policy relating to birth/maternity care? Why/how?

Midwifery and out of hospital birth should be legal in every state. It should be entirely up to the mother/family how and where they give birth to their babies. This is an issue of reproductive choice. Health insurance should cover ALL costs of ALL births, especially since natural midwife attended birth costs way less than hospital birth. In my opinion, Certified Nurse Midwives should take the place of gynecologists for all (normal) well woman care.

photo (25)What do you feel were the most influential factors surrounding your birth? Why?

Knowing my mom’s birth stories and being very comfortable with birth initially, shaped my view of normal natural birth. Having a supportive husband, who himself was born at home, and a super supportive extended family made it easy to make my maternity care choices. Certainly being a doula and having witnessed out of hospital midwife attended births GREATLY affected my view of how normal and non-interventive birth can be.

Who owns birth?

First and foremost, as sentient beings and keepers of their own bodies, mothers own their individual births. Obviously this comes with the input of the father/partner (assuming they are playing a primary role in care giving). The medical and midwife communities don’t own any woman’s birth experience. Their sole purpose is to provide necessary expert care for the wellbeing of the mother and child.IMG_3036

There you have it! It took me about half an hour to answer the questions honestly and without going into great detail. If you’re interested in being interviewed (anyone is welcome) please email me at doulamegan@gmail.com and I’ll send you the questionnaire and all pertinent information.

Thanks for following and be well!

*Photo credit for all pregnant, newborn and family photos goes to Ashley Romero.

This post featured in Party Wave Wednesday, Thank Your Body Thursday

Homage To Zero Waste

zero waste quote
This quote is from Max, Bea’s oldest son.

It all began with this simple Sunset Magazine article a few years back.  I wrote a little about it in this post, and it’s time to lay out more about how I’d like to reduce the waste we put out. The Zero Waste Home method: Refuse, Reduce, Reuse, Recycle, Rot.

Refuse

I’m notoriously bad a refusing just about anything. Sales people, food, goodie bags, free pens… maybe I’m not so good at saying no.

Here are a list of items that I could easily say no to:

  • All receipts
  • Samples
  • Taking business cards
  • Free samples at the dentist, like I need 4 mini flosses when I have plenty at home

What I have started to refuse:

  • Appointment reminder cards – instead everything goes right into my phone calendar
  • Junk mail – easy! Using the Paper Karma app on my phone I just take a picture and send it in and the junk mail magically stops coming. This does take some persistence though.
  • Candy and treats often offered to my son. Not too hard since he doesn’t eat a lot of sugar.
  • Paper/plastic bags at the store. In the rare event that I forget my reusable bags I try to put as much in my purse and arms that I can fit. 

 Reduce

This is a category that I’m good at. As a shopaholic with an Amazon addiction who has a hard time refusing, I’ve obviously got a lot of stuff. Plus we’ve lived in our home for 8 years now and after that much time things start to get hidden behind other things and stuck in the dark corners of closets and tall shelves. We’ve been working on this for the last year or so, and it’s especially hard with a toddler who is constantly growing out of items and simultaneously getting new ones.

zero wasteAreas to work on:

  • Getting rid of old baby toys. It’s easy to hold on to them with the knowledge of a second baby in the future, but my mind knows that I can always find items at thrift stores and that a baby doesn’t truly need stuff. Especially if there will be a big brother in the picture.
  • Clothes. Since I’ve started losing weight I already notice my clothes actually fit. Soon I’ll be growing out of them and when that happens I’m quickly donating or consigning them. I’m desperate to have a functional mini-wardrobe.
  • In the kitchen I need to get rid of tools/appliances that only get used once a year. I know how to do most everything in the kitchen with my staple tools and I’m beginning to think we don’t need our microwave. I know I’ll get grief for it though so it’s harder than it seems.
  • In the bathroom I have a date with the space under the sink. There’s a plethora of items that go untouched, i.e. old makeup, nail polish, lotions/potions, tampons (I use a Diva Cup), hair cutting machines and assorted items with cords. Haven’t touched them in ages and I’d really like to store my TP down there.
  • Closets hold a lot of chotchka. Having been a teacher there’s any assortment of fairy wings, witch hats, swathes of fabric and who knows what. I know plenty of teachers who could put it all to better use than my closet.
  • Office space. Find a home for everything and get rid of the rest.
  • Filing paperwork, that’s a chore that I’m not looking forward to, bleck.
  • Laundry/catch-all room. Since we don’t have a garage and our shed is for outdoor item this room is in dire need of organization.
  • It would be nice to get down to one car, but that’s not happening for the forseeable future. The bike will definitely be brought out in the spring.

What we’ve done already:

  • Donated a huge bookshelf worth of books and the remainder are now in the same area. Truthfully I think I’d be ok getting rid of all my books, except the birthing ones, but my husband is an avid book collector and I feel like there needs to be a little balance. It sounds silly, even to me.
  • Clothes. Last year I turned all my clothes hangers in the closet backwards and when I wore an item I put it back correctly. Anything that was still backwards in June got the boot.
  • Shoes. I got rid of anything that wasn’t comfortable and I don’t miss a single pair.
  • By composting our kitchen scraps I’ve downsized our garbage output by HALF. I now put out my bin weekly, but half full.
  • Pared down outdoor tools and machinery to the basics.

 Reuse

This one seems easy enough, but I’ve come across some surprising difficulties.

  • The most obvious to me is getting rid of paper towels and handkerchiefs and using reusable cloths. During my experiment, even with a plethora of hand towels/rags, we were constantly running out of clean ones. With the amount of laundry I have right now it’s just too much of a burden, but I’m hoping in the next year to widdle down our wardrobes enough to keep the laundry levels down.
  • I’m also trying to find an acceptable solution to zip lock bags especially for home-baked loaves of sandwich bread.
  • Since there aren’t very good selections of non-dry goods in bulk I still purchase a bunch of items in glass jars, which kinda sucks and drives my husband crazy when I save so many for reuse. I don’t have storage or time to can goods in the summer, so this is an issue that is need of a solution too.
  • Diapers, I’ll admit that we didn’t do cloth for the same reason as we still use paper towels.

What we’re doing already:

  • Reusable cloth bags for groceries, produce and bulk
  • Glass jars for bulk food storage, i.e. cereal, nuts, crackers
  • Lunch bags for toting food
  • I started buying Porter’s clothes from the thrift store and hope to do that for myself when I get into reasonable sizes
  • Reusable jars for water/beverages although I’m guilty of the occasional water bottle purchase
  • I use a Diva Cup for my moon cycle
  • Soaps and liquids are easy enough to get in bulk and I’ve started doing that, but still have to find laundry detergent that doesn’t make my boys break out
  • The Library!

Recycle

Anything that can be recycled we do. That includes:

  • Plastics, paper, glass
  • Donating/purchasing from thrift stores

Rot

As talked about in this post, we love our red wigglers and they’re loving us back.

It should be said that I know we’ll never get to absolute zero, or even as close as the Johnsons, but I certainly hope to make serious changes in the way we consume.

Are you interested in getting closer to zero waste living? If so, how are you working towards that goal? Leave your answers in the comments below.

This post featured on Homestead Barn HopParty Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Small Footprint Friday