Bowyn Baird RD, LD, CYT-200

Frugal Cloth Diapering with Natural Fibers

I have cloth diapered for collectively over 2 years now and wanted to compile my thoughts around my favorite cloth diapering system. I am passionate about cloth diapering, I feel it is WAY easier than its made out to be and it’s better for sensitive baby skin and the planet. I also love cloth diapering because it can be a great way to save money and reduce plastic waste. (Yes, there are plastics in disposable diapers!)

I have tried every system of cloth diapering. Yes, every system. This means I have tried flats, prefolds, all in ones, pockets, fitted diapers, and hybrids. Have I missed any? And my favorite of all is the simplest of all: The flat diaper. You can’t beat it in my book. Here’s why it’s my favorite: it’s easy to dry and it will take up the least amount of space in your house. I can really end my discussion here, just go with flat diapers. Yes, you have to fold them, you’ll be okay! This was the part that stopped me from starting with them. I was afraid of folding them and pinning them to the baby. Now, that is my favorite part. Sitting on the floor with my little boo while he plays and I fold diaper laundry is very therapeutic and fun. And, they make these gadgets called snappies- no pins needed.

How I use flat diapers

I have about 30 flat diapers and I wash about every other day. This is more than enough for this to be comfortable, it may stretch it a little when baby is young but I have always gotten by with this amount. For covers I have fallen in love with utilzing wool. I had not heard of wool covers when I was diapering with my first, I wish I had! The magic of natural fibers strikes again.

Wool covers are thick and chunky. They can be small covers or long pants. I have the small covers, as I was able to get a hefty stash for a great deal on facebook marketplace. Just consider your climate as to which you choose. Wool covers are thick and bulky, that is part of the deal. So you have to think about that when you are considering this. Tossing wool pants right on over the diaper is probably easiest if you live in a cold climate. If you’re in a warmer climate you can just put the short wool cover on and it is like little shorts. Getting clothes over wool covers is a bit of a challenge. I have both sloomb and disana brand. In my expereince, Disana works best with skinnier/long babies.

I also use PUL fabric diaper covers. These are a trimmer option when I want to put clothing over the cloth diaper. My favorite brand for this style is Grovia. The velcro fastened offer a really nice trim fit.

For night time I am still experimenting with my favorite. I have utilized a basic flat diaper with an extra pad made from another flat diaper (this works but it is quite the bulky situation). I have also utilized a bamboo fitted diaper from sloomb. I top both of these combinations with a wool cover. In addition, I use a small piece of merino wool next to baby’s bottom. The pee goes right through it soaking into the bamboo or cotton providing a semi-dry layer next to baby’s skin.

To fasten I prefer to use the snappi clips as this makes it super easy and no one accidently gets stuck by a pin.

How I clean my cloth diapers

If baby is only consuming breastmilk diapers can go straight into the washer. If baby is consuming formula or food has been introduced, solids must be knocked off before going into the washer.

I wash any soiled PUL covers in the washing machine along with my flats about every other day. I do two washes. The first is a quick wash of just cold water. This gets the soil off. The second is a deep water wash on hot that gets deeper into the fabric layers. I use mild detergent (purchased from Azure in the 40lb bag) with both cycles.

Wool covers are little different. These have to be hand washed. That may sound like a lot, however, I only have to wash them about every other week. Wool is again, a magical fabric. It can aborb and wick water. Pee can air dry out of it and it will have absolutley no stench.

I find it best to wash and relanolize when the wool starts to not dry out as quickly.

How I store my diapers (clean and dirty)

Believe it or not, you can prefold all of your flat diapers when you clean them so they are ready to go! They are so adorable folded up like this. And you will feel proud of your work everytime you reach for one! I fold mine in a modified triangle fold so that they can easily stack and be ready to go.

Dirty dipaers are placed in a pale with a waterproof and washable liner. It is best NOT to close your diaper pail up like you do disposable diapers. There will not be a smell! The soiled diapers need to get air around them and this is the best way to do that.

Fabric Wipes are only natural

If you do cloth diapers it’s only natural to do cloth wipes too. My favorite is the birdseye weave organic cotton from Green Mountain Diapers. Once you use cloth wipes, you’ll wonder why you ever used disposable. Disposable wipes push soil around, cloth wipes absorb it and clean it up. I keep a small bowl of water near my diaper station and use it throughout the day to wet my wipes.

Collagen Enriched Cornmeal Muffins

I absolutely adore this recipe! It’s not just delicious but also packed with nutrients. If you’re not accustomed to the texture of baked goods made with coconut flour, it may take some getting used to. I designed this recipe for my postpartum meal plan. I wanted to create a corn meal muffin that would be an extra source of beneficial amino acids and would provide more fiber than a traditional cornmeal muffin made with all-purpose flour. All-purpose flour has its place in my kitchen, however, postpartum digestive difficulties are common and my hope was to support that time period with this recipe.

Even if you aren’t postpartum, this is an excellent gluten-free and low-glycemic carbohydrate corn meal muffin recipe. The recipe maintains the classic cornbread flavor that a traditional cornbread muffin recipe would but with the added benefit of extra fiber from coconut flour.

How to freeze

Freeze muffins in a freezer-friendly bag in a single layer. These will keep about 3 months in the freezer.

Collagen Enriched Cornbread Muffins

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Ingredients
  

Dry Ingredients

  • 1/2 cup coconut flour
  • 3/4 cup cornmeal
  • 1/4 cup collagen powder
  • 1 tbs baking powder
  • 1 tsp salt

Wet Ingredients

  • 2 tbs honey
  • 4 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix dry ingredients together.
  • Mix wet ingredients together.
  • Combine dry and wet ingredients until thoroughly combined.
  • Divide batter into 12 muffin tins.
  • Bake for 20-30 minutes. (I utilize reusable silicon muffin liners, and these take longer for the muffins to get done. If you are using paper or no liners, the muffins may take less time.) Muffins are done when the center is solid and there is slight browning around the edges. A toothpick test can also help you out with testing doneness.

Churro Energy Bites with Collagen

Churro Energy Bites with Collagen

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Ingredients
  

  • 1 cup almond butter
  • 3 tbs maple syrup
  • 1/2 cup coconut flour
  • 1/4 tsp ceylon cinnamon
  • 1 tsp vanilla
  • 1/4 cup collagen

Churro sugar Coating

  • 1 tbs coconut sugar
  • 1/4 tsp ceylon cinnamon

Instructions
 

  • In a food processor, combine all ingredients, except churro sugar coating, together until mixed.
  • Form into balls. (Usually makes about 14)
  • Combine churro sugar coating in a small bowl.
  • Dip each ball into the churro sugar coating.
  • Store energy bites in the fridge.

“Mama Needs Protein” Bar Recipe (Freezer)

I created these bars specifically for a postpartum Mama who wants a treat but also wants something that will stick to her ribs and provide some of that much-needed protein. These have 18g of protein per serving (12 bars).

These are frozen protein bars so they must be kept cold, or yes, they will melt!!

‘Mama Needs Protein’ Bars

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Ingredients
  

  • 1 cup peanut butter
  • 1/2 cup coconut oil
  • 1/2 cup protein powder I like whey protein isolate
  • 1/4 cup collagen powder
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter powder/flour
  • 1/3 cup honey
  • 1/2 cup chia seeds
  • 1/4 cup coconut flour
  • 1 tsp ceylon cinnamon
  • 1/4 cup chocolate chips

Instructions
 

  • Mix all the ingredients until well combined. I like to use a stand mixer to help me out.
  • Press the mixture into an 8×8 pan lined with parchment paper
  • Freeze until solid. Once solid, slice into 12 bars. Store in the freezer and eat right from the freezer! Yum!

Easy Sausage Balls

Sausage Balls

This recipe makes about 24 sausage balls. Here I am considering one serving to be 4 sausage balls. This is about 18g of protein per serving.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Servings 8

Ingredients
  

  • 1 lb pork breakfast sausage
  • 8 oz cheddar cheese
  • 1/2 cup almond flour
  • 1 egg

Instructions
 

  • Preheat oven to 375 degrees.
  • Mix the ingredients well. I like to use my stand mixer or hands to help me out.
  • Form the mixture into balls. (I usually make about 24)
  • Place balls on baking sheet with parchment paper for easy clean up.
  • Bake sausage balls about 12 minutes or until internal temperature reaches 165 degrees.

(THE BEST) Egg Casserole

Egg Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 10 eggs
  • 16 oz cottage cheese
  • 8 oz Monterey jack cheese cheddar cheese also works
  • 1 lb pork sausage, cooked
  • 3 cups chopped spinach

Instructions
 

  • Preheat oven to 350 and generously butter a 9×13 glass dish.
  • Mix all ingredients together.
  • Pour ingredients into the dish.
  • Bake for about 45 minutes or until the center does not jiggle.
  • Serve or cool well before storage.
Keyword breakfast casserole, egg casserole

how to freeze

This egg casserole freezes well for bulk prepping a quick ready to eat breakfast. Once the casserole is cool, I suggest slicing into 8 portions. Lay the portions on a cookie sheet and allow the portions to freeze individually. Once they are frozen, stack in a freezer bag or container. This will allow you to reheat each portion as you need it. These will keep in freezer about 3 months.

“Cheesy” Sourdough Discard Crackers

These “cheesy” sourdough discard crackers are not made with cheese. But wait, don’t leave. I love cheese and I buy it in 10lb quantities. There is nothing against cheese here. When I make “cheesy” sourdough crackers I use nutritional yeast because it is an excellent pantry staple, affordable, and it adds great flavor!

“Cheesy” Sourdough Discard Crackers

These "Cheesy" Sourdough Discard Crackers are made with nutritional yeast and so easy to make!
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Ingredients
  

  • 1 cup sourdough discard
  • 1 cup all purpose einkorn flour
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 4 tbs room temperature, soft butter

Instructions
 

  • First mix all the ingredients thoroughly together. I use my stand mixer to make it easy!
  • Place dough in the fridge for about 30-60 minutes. Just enough time to make it a little firmer and less sticky. If you leave it in too long it will become hard and very difficult to handle.
  • Pre heat oven to 350 degrees.
  • Roll the dough out as thin as you would like.
  • Cut the dough into small squares using a pizza cutter or use a small round cutter to make round shapes
  • Bake for 10 minutes and then check. Time can vary slightly depending on how the crackers have been cut. I look for slight browning on the edges and bottoms before I pull them out.

Pumpkin Sourdough Discard Muffins

In this post I will show you how to make pumpkin sourdough discard muffins. I love this recipe because it utilizes a whole can of pumpkin! No leftover pumpkin to get forgotten in the fridge. It makes about 24 muffins and you can freeze the leftovers.

Sourdough discard muffins have a thick, chewy texture with a pleasantly sour taste to them. We love these so much! They have been a welcome addition to our fall food rotation. I utilize my homemade organic vanilla extract in this recipe to add good flavor.

Muffins are a great quick breakfast or healthy lunch box addition. Pairing muffins with a good protein source like eggs or sausage will round out the breakfast and make if fulfilling.

Pumpkin Sourdough Discard Muffins

Pumpkin sourdough discard muffin recipe utilizing einkorn flour and an entire can of pumpkin!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast

Ingredients
  

Dry Ingredients

  • 3 cups all purpose einkorn flour
  • 1 cup coconut sugar
  • 1 tsp pumpkin spice blend
  • 1 tsp ceylon cinnamon
  • 2 tsp sea salt
  • 2 tsp baking soda

Wet Ingredients

  • 3/4 cup melted coconut oil
  • 4 eggs
  • 1 can pumpking puree
  • 2 tsp vanilla extract

Sourdough discard

  • 1 cup sourdough discard

Instructions
 

  • In a large bowl, mix all dry ingredients together (listed in groups above).
  • In a small bowl, mix all wet ingredients together (listed in groups above).
  • Fold the sourdough discard in and mix well until combined. (This can be tricky depending on the hydration of the discard. Mix it in as best you can. A stand mixer can help.)
Keyword fall food, pumpkin, sourdough

How to Make Organic Vanilla Extract

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Homemade organic vanilla extract is perfect for gifting when placed in cute jars or containers.

In this post I will explain how to make vanilla extract. Making organic vanilla extract is quick and easy to do. You only need two ingredients: organic vanilla beans and organic vodka! I love keeping a steady supply of vanilla extract going for baking and for gifts at Christmas time.

Recipes Using Organic Vanilla Extract

Make my yummy Mexican Chocolate Fudge dessert , seared pears, or pumpkin chia pudding!

Ingredient Sourcing

I prefer to utilize a high quality organic vodka for my vanilla extract. More recently I have started using Frankly Organic Vodka. I am happy with the quality of it.

I get my vanilla beans from Azure standard or Costco. Costco usually only carries vanilla beans around the holiday season.

Vanilla to Vodka Ratio for Vanilla Extract

Different sources will recommend different ratios for vanilla extract. I use about 3-5 vanilla beans per 1 cup of vodka, depending on what is available to me.

Instructions

How to Make Organic Vanilla Extract

  1. Cut a slit down the middle of 3-5 vanilla beans. You may have to cut these in half in order to fit them into your container.

  2. Place them in a container that holds at least 8oz.

  3. Pour 1 cup of 80 proof vodka over the vanilla beans. Ensure that vanilla beans are always covered with vodka.

  4. Allow the vanilla beans to soak at least 3 months. The longer they soak, the more flavor. Shake occasionally to stir them up.

Organic Vanilla Extract

Organic vanilla extract is easy and inexpensive to make at home. With only two ingredients you can make this in less than 5 minutes!
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Prep Time 5 minutes
Soaking Time 90 days

Ingredients
  

  • 3-4 organic vanilla beans
  • 1 cup organic vodka

Instructions
 

  • Cut a slit in each vanilla bean. Cut them in half, if needed, to fit into container.
  • Place vanilla beans into a container and pour 1 cup of vodka over them. Ensure that the vanilla beans are covered and stay covered.
  • Allow the vanilla beans to soak at least 3 months. The longer they sit, the better the flavor will become.
Homemade organic vanilla extract is easy to make with organic vanilla beans and organic vodka.

Bumper Crop Basil Pesto with Crunchy Walnuts

Something I have been doing with all my basil this summer is making basil and lots of it! What makes my basil unique is I use crunchy walnuts. Crunchy walnuts have a slightly roasted flavor and are a nutritious addition to the pesto. Learn to make crispy walnuts here!

Crunchy Walnut Basil Pesto

Easy to make and digest basil pesto utilizing crunchy walnuts.
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Ingredients
  

  • 1/3 cup crunchy walnuts *link above
  • 3 large garlic cloves roughly chopped
  • 2 cups fresh basil loosely packed
  • 2/3 cup olive oil
  • 1/2 cup parmesan cheese finely shredded

Instructions
 

  • Add walnuts and garlic cloves to a food processor. Pulse a few times until crumbly and incorporated.
  • Next add the basil, salt, and pepper. Pulse a few times until the basil is broken up.
  • Slowly add 1/3 cup of the olive oil (half) while the food processor is running.
  • Then, add in the shredded cheese. While processor is on, slowly add the rest of the olive oil until the mixture is fully incorperated.

Notes