Catching Up With Naturally Family

Happy Halloween!  I have had a busy week but I wanted to stop in and let you know about some really great posts that are up on Naturally Family .  First off for those of you who are new to RWT Naturally Family is a blog that both my husband, Neil, and I created just before E arrived.  We feature baby updates, new parent topics and lifestyle posts.  Last week we featured a few really good posts that I think might interest some of you and one tasty recipe that you all should make.

Baby Gear 0-3 Months: Clothes, Sleeping, Nursery & Diapering: I thought I might do a follow up to my Most Used Registry Items post over on the Ergo Baby Blog. In this post I go beyond the registry and talk about the things that we felt we really needed, the items that we liked but were necessities (take it or leave it) and the things that were unnecessary for us. Since I have so much to say this is going to be (at least) a two part post.  In this first post we will discuss clothes, sleeping, the nursery and diapering.

Breastfeeding In Public: A reader commented a few weeks back regarding a post on breastfeeding in public:

You don’t have to answer this or write a post on it if you don’t feel comfortable but just wondering… how do you feel about breastfeeding in public. I stopped breastfeeding when my baby was about 1 month old…

The other day in our play group we got to talking about nursing in public. For some women it was no big deal, others tried to avoid it if possible and then others commented that their spouses were the uncomfortable ones.



Chocolate Coconut Lactation Oatmeal Cookies: Our pediatrician suggested that I eat oats daily to help increase my milk supply. As much as I enjoy a bowl of oatmeal some days it’s just not what I’m in the mood for so I have been working on new recipes that include oats.  These cookies are delicious and although I call them lactation cookies there is no need to be breastfeeding to enjoy them!

Seasoned Steamers: Salt & Pepper Tofu with Brussels Sprouts

Life has been pretty crazy around here between traveling to Montreal, Neil’s busy work schedule, visiting family, baby yoga with E and trying to work.  We also just ended our CSA this past week and now I’m trying to make the transition back to shopping on the weekend instead of in the middle of the week.  Well this weekend I did a horrible job and today we ended up with beets, onions and sprouts (not the best combo, eh?).  So it was off to the market after picking Neil up from work, which means our day just got longer.

By the time we got the market I knew I would have to pick up something quick and healthy for us to eat for dinner because as soon as we got home we would need to start our bedtime routine. E had been fussy all day I anticipated it would take longer than usual to get her to bed (and I was right) so I needed something quick. I decided that I wanted to make a dish with Green Giant Seasoned Steamers Brussels Sprouts with Sea Salt & Black Pepper. They are quick, easy, healthy and I love Brussels Sprouts.

I was inspired by the sea salt and black pepper seasoning on the Brussels Sprouts and decided to make an Asian inspired salt and pepper tofu dish with Brussels Sprouts and I threw some onions and mushrooms into the mix just to bulk up the dish.  I served it over quinoa and overall it only took about 20 minutes to throw it all together and it was delicious!

Salt and Pepper Tofu with Brussels Sprouts
Serves 4

  • 14oz extra firm tofu, drain, pat dry and cut into cubes
  • 1 tablespoon + 2 teaspoons coconut oil, divided (you can use canola oil as well)
  • 2 tablespoons cornstarch or arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 small onion, halved and thinly sliced
  • 6-8 button mushrooms, sliced
  • 2 tablespoons rice wine or sake
  • 1 package Green Giant Seasoned Steamers Brussels Sprouts with Salt & Pepper
  • 2 garlic cloves, minced
  • 1 tablespoons reduced sodium soy sauce
  • 1 teaspoons sambal olek or sriracha (optional)
  • 4 servings of your favorite grain (brown rice, quinoa, soba noodles, ect)


Steam the Brussels Sprouts for 3 minutes according the packages directions and then slice in half; set aside. In a medium bowl toss together the cornstarch, salt and pepper.  Add the tofu to the mixture and toss to coat. Heat 1 tablespoon of oil in a large skillet (preferably a cast iron pan). Add the tofu to the skillet and cook until browned, 7-10 minutes. Remove the tofu from the pan and set aside. Add the remaining oil to the skillet and then add the onions and mushrooms, cook for two minutes. Stir in the rice wine, scrapping up the bits from the bottom of the pan, cook for a minute. Add the Brussels Sprouts and garlic to the pan and stir to combine.  Add the soy sauce and sambal olek; stir to combine and cook for 2 minutes.  Add the tofu back to the pan and stir to combine.  Serve over your favorite whole grain.

Neil and I both loved the dish and Neil couldn’t stop talking about how we needed to get more of the Brussels Sprouts to have on hand for dinner.

Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors.  By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more.  In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.

Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.