Tag Archive | Oil

Infant Massage

wpid-2013-01-10-21.23.16.jpg While little man is not a tiny infant anymore, we went to an infant massage class today anyway. We had been many times previously, but took about a month off for the holidays. I started doing infant massage with little man when he was about 2 months old. The first few times were rough but he soon learned to love and enjoy each massage. This helped to strengthen the bond between little man and I while it was still new. We learned some gas relieving techniques which were much-needed. And, most importantly, we learned how to calm down little man. The massages make him feel secure, loved, and relaxed.

Would you like to do infant massage? If so, here’s what you need to get started:

  • Baby safe oil or lotion (I use baby oil)
  • Blanket to lay baby on (to make a cushioned surface that’s ok for oil to get on)
  • A quiet space
  • A few infant massage moves / techniques
  • Time (our class runs about 30 minutes long but even 15 minutes can be great)

Here is a quick guide to infant massage moves you can do at home for you to download. (File from baby.com) If you have an infant, I encourage you to look to your local community for a nearby class. It’s great to get together with other moms and babies. It’s also nice to have a scheduled time to do infant massage since sometimes the day can get away from us and don’t always take the time.

Do you do infant massage? Or have you done it with your kids before? I’d love to know!

Recipe: Bok Choy Salad

Bok Choy Salad

This recipe comes from my mother-in-law. This is such a great recipe to bring to a party. I’ve taken it to my gourmet club and what a hit it was! It’s super easy, and tastes great. This makes a huge amount so be sure you’ve got people to share it with.

1 Napa Cabbage
1 Red or Green Leaf Lettuce
Green Onions
1 C Slivered or Chopped Almonds
1 C Sunflower Seeds
2 Pkg. Ramen Noodles (crushed)
2 Tbs Butter
1/4 C Sugar
1/4 C Apple Cider Vinegar
1/2 C Oil
2 Tbs Soy Sauce



  1. Preheat oven to 360′
  2. Chop lettuce, cabbage, and onion, put in bowl and refrigerate
  3. Melt butter on cookie sheet, add almonds, sunflower seeds, and noodles mixing in the butter. Bake until golden brown, stirring about every 5 min. to make sure they don’t burn.
  4. Mix remaining ingredients in shakeable container. Shake well, sugar should dissolve.
  5. Do not combine until you are ready to serve as it will get soggy.

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole


2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes