I took a picture of my quinoa to share with you, but Matt accidentally deleted it from our camera. Sorry for yet another shot of my baby!

I’ve been a vegetarian since 2001, so when Henry’s pediatrician diagnosed him with a dairy sensitivity at his 2-month check-up and advised me to stop eating dairy while breast feeding, I effectively became an Almost Vegan.

I had actually been trying to eliminate some dairy from my life before Henry was even born. For example, when my midwife explained that she notices calcification on the placentas of women who drink cow’s milk, I switched to almond milk with my cereal.

However, trying to

I’m totally into this Dal recipe right now. It has so few ingredients, it’s healthy, high in protein, and tasty. Unfortunately, Matt’s not so into it because he says it looks like Henry’s breastmilk poop, but he’ll occasionally eat it with me. I love to serve it with naan bread. Delicious and healthy!

Here’s the recipe from my yoga teacher:

• 1 cup pink lentils (called Masoor dal)
• ½ teaspoon turmeric
• 1 ½ teaspoons coarse salt or to taste

Rinse the lentils, drain and put in a deep pot. Add turmeric and 4 cups of water and bring to the boil. Turn down to simmer and cook the lentils partially covered.

I found this quick and simple recipe (thanks to one of your recommendations!). It calls for creamed spinach, which apparently my local Whole Foods doesn’t carry. Also, they happened to be out of frozen spinach, so I opted for frozen mixed greens instead (think kale, mustard greens, etc.).

Matt and I decided to make our own creamed spinach (er, creamed mixed greens) using this recipe, and the results were delicious! I highly recommend blending these two recipes.

In the future, I’m still going to opt for mixed greens again, since I get spinach every day through my green smoothie.